Competition Chicken - Page 2

nthole · 05-10-2007, 09:57 PM

you....bastid...

more for posting pic of the ghosts face!!!

What do you think. Think I could turn in something in a comp made in the EBO? I am the master...

There's what, 7 original members that are gonna get that?

BBQchef33 · 05-10-2007, 10:27 PM

thats why i wanted to share. :) Everyone must know who is the king of the EBO.

and BTW... those pics have been all over the photo gallery. !!

QansasjayhawQ · 05-10-2007, 10:34 PM

Quote:

Originally Posted by BBQchef33

thats why i wanted to share. :) Everyone must know who is the king of the EBO.

Ah! But the topic is drummies! That would have to be one heckuva teeny tiny drummie to fit through the EBO's slot!

No wonder Neil has q's 'bout full-sized cookin'!

So, if the EBO is the tool that Neil knows best . . .

nthole · 05-10-2007, 11:21 PM

Quote:

Originally Posted by QansasjayhawQ

Ah! But the topic is drummies! That would have to be one heckuva teeny tiny drummie to fit through the EBO's slot!

No wonder Neil has q's 'bout full-sized cookin'!

So, if the EBO is the tool that Neil knows best . . .

No drummy, but take the flat wing like you get at a wings restraunt. Bet that would slide in. Tent up some sides on that foil so you can keep some moisture on it, a little glaze would help. I'd use a hickory chip, maybe some app...

Wait...are we actually having a conversation about continuing this EBO insanity.

Yeah...I know the EBO. I dare a single other brother to even try and say with a straight face that they have made edible, no darn good, BBQ with a freakin' LIGHT BULB...

"Hail to the King baby." - Bruce Campbell

Dale P · 05-11-2007, 03:54 AM

Neil, how long will the EBO hold temps and how heavy is it? Can you get them in colors? How long does it take to get one shipped? Is anyone going to Sevierville have one that I can check out?

You guys are funny!

Solidkick · 05-11-2007, 05:47 AM

T and I have cooked so much chicken for practice that I don't even care for chicken anymore. You might want to consider a brine, marinade, or injection to get some additional moisture into the meat. If this weekend's results don't turn out as you would like them to, PM me and I'll share some tips with one of our founding fathers and the king of the easy bake oven.

nthole · 05-11-2007, 07:35 AM

Quote:

Originally Posted by Dale P

Neil, how long will the EBO hold temps and how heavy is it? Can you get them in colors? How long does it take to get one shipped? Is anyone going to Sevierville have one that I can check out?

You guys are funny!

Holds temps great...unless the electricity goes out.

I'm only aware of a pink model. Real men wear pink anyway. That or you could spray paint pretty much anycolor you want.

Typically every Walmart, Target, Kids R Us in the world has them. I once saw them on sale at a Wally World. They had RACKS of them. I asked about buying a pallet of them, but really, the cost of the light bulbs was too prohibitive.

Shipping is usually 3 - 5 days. Comes secured in a sturdy foam box. Usually comes on a truck of some sort, often brown or white.

Kick, thanks for the chicken advice offer. I was definitely thinking of trying some marinated and injected. But I had forgotten about our old friend the brine. I might throw that in as well. If I can't find a marinade/injection I like I'll post for some advice. I'd like to experiment with some flavors first though to see what I can come up.

Buddy is doing a pork butt today. He wanted to see what would happen if he soaked it in applesauce all night. Should be interesting. I told him he might want to inject some too as I didn't know if that had enough kick to soak into the meat. But still, cool idea. Something I had never thought of.

cmcadams · 05-11-2007, 02:29 PM

I think judges would be fine with anything as long as it's done really well. White meat is a different texture, so know what you're doing. Drums are easier to mess up than thighs, so be careful.

SP · 05-11-2007, 02:40 PM

Last years Jack chicken winners used wings.

Meat Burner · 05-11-2007, 04:47 PM

Quote:

Originally Posted by MilitantSquatter

I like cooking drums for the variety from others and ease of prep...

Here's some drum box pics... .. Still a work in progress and trying some new things, but overall appearance scores are very good regardless of what type and amount of rub/sauce/method of cooking.

Box 1 is what they usually look like.. glazed late in the cook.

Box 2 was cooked differently (different rub/cooked in a covered aluminum pan later in the cook with sauce in it)

The highest score I've gotten cooking drums was a 162... (the first box)... Lowest was not much lower...

First look at those pics and I thought the top looked the best...but...the more I looked at the second one, the more I really wanted to taste it. I looked at the second one again and again, and it says.....TAKE A BITE!
Just my $.02.

lbmksu · 04-19-2010, 12:51 PM

I dont understand why you wouldn't turn in a selection. For instance...a nicely smoked breast showing a great smoke ring, 4 drummies, and a couple thighs, also sliced. I know that all the judges couldnt try everything, but they are not judging the thighs, they are judging the box.

Is this skewed thinking?

The Pickled Pig · 04-19-2010, 01:19 PM

You can fit 6 drums and 6 thighs in a box for a good combo.

CBQ · 04-19-2010, 07:58 PM

I sense an EBO event for Sayville! Assuming they can keep the power on

CBQ · 04-19-2010, 08:06 PM

Quote:

Originally Posted by lbmksu

I dont understand why you wouldn't turn in a selection. For instance...a nicely smoked breast showing a great smoke ring, 4 drummies, and a couple thighs, also sliced. I know that all the judges couldnt try everything, but they are not judging the thighs, they are judging the box.

Is this skewed thinking?

A little. The judges will not judge the box, other than for appearance. They will judge you based on the piece or pieces of meat that they try. If they try only the breast (and KCBS rules say they could try just one piece) it could hurt your score.

My first comp I thought giving people a choice would be appreciated. It wasn't.

nthole · 04-19-2010, 10:12 PM

Wow...who the heck resurrected this thing!!!

And for the record, lets see, in the past three years I HAVE taken a judging class, HAVE turned in thighs (to no success), turned in wings this past weekend...to no success, and still love my EBO. Man can that thing keep a solid temp for about 700 hours straight...

Just hope Bunny never comes to DQ me on it!

Isn't there a thread somewhere with me peeing in a pool?

05-10-2007, 09:57 PM	#16
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	you....bastid... more for posting pic of the ghosts face!!! What do you think. Think I could turn in something in a comp made in the EBO? I am the master... There's what, 7 original members that are gonna get that? __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

05-10-2007, 10:27 PM	#17
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	thats why i wanted to share. :) Everyone must know who is the king of the EBO. and BTW... those pics have been all over the photo gallery. !! __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-11-2007, 03:54 AM	#20
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky	Neil, how long will the EBO hold temps and how heavy is it? Can you get them in colors? How long does it take to get one shipped? Is anyone going to Sevierville have one that I can check out? You guys are funny! __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

05-11-2007, 05:47 AM	#21
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	T and I have cooked so much chicken for practice that I don't even care for chicken anymore. You might want to consider a brine, marinade, or injection to get some additional moisture into the meat. If this weekend's results don't turn out as you would like them to, PM me and I'll share some tips with one of our founding fathers and the king of the easy bake oven. __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

05-11-2007, 02:29 PM	#23
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I think judges would be fine with anything as long as it's done really well. White meat is a different texture, so know what you're doing. Drums are easier to mess up than thighs, so be careful. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

05-11-2007, 02:40 PM	#24
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City	Last years Jack chicken winners used wings. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

04-19-2010, 12:51 PM	#26
lbmksu Is lookin for wood to cook with. Join Date: 04-15-10 Location: Wichita, Kansas	I dont understand why you wouldn't turn in a selection. For instance...a nicely smoked breast showing a great smoke ring, 4 drummies, and a couple thighs, also sliced. I know that all the judges couldnt try everything, but they are not judging the thighs, they are judging the box. Is this skewed thinking? Last edited by lbmksu; 04-19-2010 at 12:56 PM.. Reason: Didnt post as a reply to the EBO photos

04-19-2010, 01:19 PM	#27
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	You can fit 6 drums and 6 thighs in a box for a good combo. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

04-19-2010, 07:58 PM	#28
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	I sense an EBO event for Sayville! Assuming they can keep the power on __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

04-19-2010, 10:12 PM	#30
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Wow...who the heck resurrected this thing!!! And for the record, lets see, in the past three years I HAVE taken a judging class, HAVE turned in thighs (to no success), turned in wings this past weekend...to no success, and still love my EBO. Man can that thing keep a solid temp for about 700 hours straight... Just hope Bunny never comes to DQ me on it! Isn't there a thread somewhere with me peeing in a pool? __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

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