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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-14-2007, 11:53 AM | #1 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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chicken- whole vs thigh, fire extinguishers
Hey Brothers,
I am going to get my fire extinguisher today and need to know what size is required. I found one yesterday that was a ABC for $11.99 at Rural King. Does that sound like the correct price range. I will be checking at Sam's today. Also, some guys are talking about doing whole chickens but it seems most do thighs. Any reason to do one over the other? Trying to get all the loose ends down before my first comp. in April. Thanks. Larry Big Blue BBQ |
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01-14-2007, 12:02 PM | #2 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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As to the chicken question. It depends upon who is sanctioning the event. I know who requires what, but I would suggest that you go to the appropriate website and do your homework as I do not know which events you will be attending. That said KCBS requires the 6 pieces and most folks tend to go with thighs while ICBA requires entrants to submit a half chicken.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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01-14-2007, 12:05 PM | #3 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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chicken and fire extinguishers.
Thanks,
The event is Redneck BBQ in Sikeston, MO. It is kcbs sanctiones. I knew about the 6 portions but did not know if it had to be thighs or if that is just a preference. larry
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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01-14-2007, 12:08 PM | #4 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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I started out doing whole chickens....thinking I need to have something for everyone - but, thighs present well, stay moist, and have great flavor.
I think Jeff in KC has some good pics of Chicken boxes... And there are good discussions on winning chicken methods also. I would go thighs, if I were you and starting out fresh in April. S3700043.JPG
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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01-14-2007, 12:16 PM | #5 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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You're fire extinguisher will be fine as long as it is functional. Check the cooks handbook if there is one for whatever sanctioning organization the event is being held under.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-14-2007, 03:17 PM | #6 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Hard to keep chicken breasts moist once they hit the judges plates. Thighs and legs are very forgiving. Hard to dry them out.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-14-2007, 03:39 PM | #7 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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As long as chicken has come up, has anyone done wings for a KCBS event? just a question.
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01-14-2007, 03:42 PM | #8 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I'd love to do wings only. I think my wings come out better than any other piece. We cook whole chickens, but turn in thighs. I usually toss a wing and a leg in the box, too. I've even added several wing's cut buffalo style (not sauced with buffalo sauce) to the box.
We do whole chickens because a sponsor gives us three whole chickens each contest.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-25-2007, 12:26 PM | #9 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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I've asked this question before and the only answer that anybody will fess up to is "it's too far out of the box"," It might be the only entry", I think that is a plus.
As a judge I'd love to see wings. So be bold, go for it... ModelMaker
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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01-25-2007, 01:48 PM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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The requirement is 6 individual pieces...wings, legs, sliced breasts, thighs, etc. or a combination. Understand that whatever you provide WILL be tasted - if you do 4 thighs and 2 wings -- somebody is going to taste it and ONE judge does not a high score make...
As has been stated, thighs are most forgiving and the most often turned in pieces...I've been tasting some good breast meat...but when compared to the dark meat also in the box, it isn't as moist or tasty...if you mix white and dark it can cause you "problems"... We are seeing more wings...I have seen the middle joint wings submitted along with thighs and they do very well...the "drummies" are never as tender as the middle joint - and that "toughness" around the knuckle can cause problems. Turn in what you think is your best product that day...if you really, really, really, like your wings - turn them in -- but don't be so lame as to put six lonely little wings in a box full of lettuce and parsley...I'd probably turnin no less than 10-12 wings... These are MY opinions - as a judge and competitor. Moving outside the "norms" is great - if you don't mind getting hammered now and then. It's kind of like doing "naked" turnin boxes at KCBS...some days you gotta do what ya gotta do!!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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01-25-2007, 06:45 PM | #11 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Dave is correct! Thighs are much more forgiving and do not dry out as easily as other parts of the chicKen. It's a dark meat thing.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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01-26-2007, 01:03 AM | #12 |
Full Fledged Farker
Join Date: 04-30-06
Location: Eugene Missouri
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We won chicken 2 times last year one was with thighs and the other was with breasts. I agree that thighs are alot easier to cook but when you get breasts cooked right they are money in the bank
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04-19-2010, 12:44 PM | #13 |
Is lookin for wood to cook with.
Join Date: 04-15-10
Location: Wichita, Kansas
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Is the suggestion that you should cook both thighs and breast, and turn in the winner?
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04-19-2010, 12:47 PM | #14 |
Found some matches.
Join Date: 03-17-10
Location: pascagoula, ms
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If it's a team just starting out in competitions, I would think thighs would be the way to go. Get those down pat, then branch out to the other parts to try.
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04-19-2010, 05:01 PM | #15 |
Knows what a fatty is.
Join Date: 05-22-07
Location: Dexter, Mo
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mixed turn box of chicken
My suggestion as a CBJ would be to turn 6 pieces of each item in the box. Saturday the box had two legs and 6 thighs. I didn't get a leg and felt bad because I wanted to taste one of each. You do this with pork, why not chicken?
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