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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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01-02-2022, 05:25 PM | #1 |
Got rid of the matchlight.
Join Date: 05-12-16
Location: Durham
Name/Nickname : Matt Riggs
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Competition Chicken Butter in the Pan or Not?
Okay everybody this is my first time posting to a forum so I apologize if I am missing some of the etiquette. However, I believe this is the correct place to ask my question. I have cooked in several competitions with mediocre results and have started practicing for competitions this spring. I have been cooking my chicken thighs in a half sized aluminum pan which based on the endless youtube videos and info on the internet is a fairly common way to cook them in competitions.
I am curios to find out if other people are putting butter in the pan with the thighs and if so at what point. When I put the butter in the pan I get very tender a moist chicken, however the bottom third of the chicken is missing rub. So, I end up with an inconsistent coating of rub and the visually the bottom of the chicken doesn't look great. It seems like I am missing a step so any tips would be greatly appreciated! Last edited by Fowl Hogz; 01-02-2022 at 06:43 PM.. |
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01-04-2022, 07:44 AM | #2 |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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Once cooking is complete, dunk chicken in sauce and put back on smoker for 5-10 minutes to set sauce. Arrange chicken in box and turn it in. In my limited (~15 as judge and ~5 as Table Captain) judging experience, I have never seen a judge turn over meat and judge the bottom. Not saying it doesn't happen, I've just never witnessed it. You could always give a light sprinkle on the bottom after dunking in sauce and before setting on smoker.
Good luck, Robert |
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01-04-2022, 07:58 AM | #3 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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Matt, it sounds like you are doing everything right, and the advice that Robert gave is solid. If you want more rub, then dust it after you dunk it in the sauce, but the same thing happens to me using the same method, so don't stress too much about it. I will often put my finishing dust on the bottom if I think it needs more flavor.
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01-04-2022, 08:12 AM | #4 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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As long as you can't see the bottom of the chicken in the turn in box, it won't affect appearance scores.
For what it's worth, we "set" the rub on the chicken for 30 minutes or so before going into the butter bath.
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01-04-2022, 09:24 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That's what I do as well.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-04-2022, 11:44 AM | #6 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-04-2022, 01:10 PM | #7 |
Got rid of the matchlight.
Join Date: 05-12-16
Location: Durham
Name/Nickname : Matt Riggs
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Yeah we have been playing around with finishing dust on the chicken. Putting it on the bottom might be a good place for a little extra flavor.
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01-04-2022, 01:25 PM | #8 |
is One Chatty Farker
Join Date: 10-21-14
Location: Olive Branch, MS
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Agree with the comments above. Wouldn't worry about appearance as long as the sauce is set correctly.
As for flavor, I echo what was said earlier about dusting the bottom with extra rub if you feel the flavor is flat. We put butter in the pan on top of the chicken before it ever goes on the smoker. As long as i'm getting good scores (170++) I practice my other meats before chicken. But if you're not getting decent scores i'd still practice it.
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01-05-2022, 04:05 AM | #9 |
is one Smokin' Farker
Join Date: 05-19-14
Location: Somerset, KY
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We always take ours out of the butter and place on a cookie rack and place rub on the side that was in the bath and let that cook on the rack for a period time to ensure rub is everywhere.
Then after that, we dunk in our sauce and and stick em back in the smoker for a few minutes to let the sauce set.
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01-05-2022, 05:25 AM | #10 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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10 years competing and never did the butter bath thing…always did very well in the chicken category
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01-05-2022, 12:56 PM | #11 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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Pretty sound advice being given. Good luck with your next comp.
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01-05-2022, 04:27 PM | #12 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-06-2022, 10:30 AM | #13 | |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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