Judge my chicken box please

DoctorCueNC · 06-22-2015, 10:11 PM

I did my first comp at the beginning of the month and my chicken box was my very first box ever built (no practice boxes just practice cooks). I think for the most part I got ok appearance scores 8s and some 9s but just was wondering what those who have done this for longer may see. Thanks for any feedback!

SOB · 06-22-2015, 10:14 PM

I'm probably at a 7, but that's staring at it for longer than a judge would.

Uneven sizes and then some light pieces and dark pieces.
Back left is a good looking piece of chicken to me!!

Ron_L · 06-22-2015, 10:15 PM

OK... I have to be honest. 8's and 9's are generous. I would give that a 7 at best. The pieces are all different sizes, the color is different with some pieces dark and some light, and the sauce is blotchy.

CBQ · 06-22-2015, 10:24 PM

Pieces are not uniform, and the sauce is almost pooled on top of the chicken. See the thread about setting sauce for a few suggestions.

http://www.bbq-brethren.com/forum/sh...d.php?t=212834

You want to take care to trim the chicken to a uniform shape and size if you can. If needed, you can shape chicken a little by hand before it goes on the heat. Once cooked, you have to live with it's shape.

DUBBAGA · 06-22-2015, 10:26 PM

I would likely give this box a 7. I'm happy (for you) that you hit a table that gave you 8's (2) and 9's (4) however.

Agree with the previous comments about color, saucing and shape. The back left and right are you best 2 pieces, the front left is a consistent shape but different color. The other 3 don't look like they belong, and just make for a jumbled appearance.

ps: congrats on the 4th place call in dessert!!

thesemicullen · 06-23-2015, 05:45 AM

Quote:

Originally Posted by Ron_L

OK... I have to be honest. 8's and 9's are generous. I would give that a 7 at best. The pieces are all different sizes, the color is different with some pieces dark and some light, and the sauce is blotchy.

Exactly this.

timzcardz · 06-23-2015, 06:58 AM

Agree with the color, sauce, size, and generous judge comments above.

I will add to the size comment though. Aside from appearance, it is good to trim your chicken all to a very similar size, so that they all cook the almost the same. With varying sizes, hence different thicknesses and mass, they will cook at different rates, so you may end up with a small one overcooked, a medium one perfect and a large one undercooked.

ModelMaker · 06-23-2015, 07:01 AM

While there is no rule in KCBS regarding similar size or color or even sauce coverage it has become the norm as you can tell from the comments above.
The ability to trim meat, cook to a similar level of doneness and sauce just enough to add flavor without being overbearing is your goal.
Go get 'em.
Ed

J&B'sBBQ · 06-23-2015, 11:16 AM

Quote:

Originally Posted by timzcardz

... it is good to trim your chicken all to a very similar size, so that they all cook the almost the same. With varying sizes, hence different thicknesses and mass, they will cook at different rates, so you may end up with a small one overcooked, a medium one perfect and a large one undercooked.

+1^ THIS! Yes it looks pretty when they're all the same size/shape, but chicken is the one meat you will cook that every piece could end up being it's own tenderness (ribs have variance, but not like chicken). You are setting yourself up for failure when you cook 12 different pieces that are 12 different sizes/masses. When I trim chicken, I trim them all up then the hubs takes out the scale and sorts them into three different piles based on weight. From there, I pull the 12 I am cooking based on weight and shape so all 12 are almost identical. If I don't find 12 I like based on weight and how it was trimmed, I go buy more...

thirdeye · 06-23-2015, 12:36 PM

Photo's can be slightly deceiving (angle. color etc.) but I would score it 6. Possibly a 7 in person.

DoctorCueNC · 06-23-2015, 05:14 PM

Thanks for the feedback. I knew I got some luck in getting the scores I did. One thing I learned was have more backups and get better tongs. I had 2 other pieces that were the similar shape but my tongs cut the skins when I was trying to dunk them in sauce, and the third I dropped on the ground so I had to pick the closest I had. I tried dunking in sauce but returned the results as seen for some glop and color. Is there anything special to do while dunking to prevent the pooling?

DUBBAGA · 06-23-2015, 05:24 PM

Heat the sauce, ensure the consistency of the sauce is thin enough, and possibly reconsider the use of tongs. After a few recommendations, I have since changed to using my hands to handle the hot meat, put a knit cotton glove on under my disposable nitrile gloves

Ron_L · 06-23-2015, 05:25 PM

Quote:

Originally Posted by DoctorCueNC

Thanks for the feedback. I knew I got some luck in getting the scores I did. One thing I learned was have more backups and get better tongs. I had 2 other pieces that were the similar shape but my tongs cut the skins when I was trying to dunk them in sauce, and the third I dropped on the ground so I had to pick the closest I had. I tried dunking in sauce but returned the results as seen for some glop and color. Is there anything special to do while dunking to prevent the pooling?

Thinner sauce.

Also, I use a pigtail food flipper for handling chicken...

J&B'sBBQ · 06-23-2015, 05:47 PM

I've used tongs, pig tail flipper, and knit gloves with disposable gloves over them for dunking, and I've found I like the gloves the best. It is hot and hard to handle at times, but there is something to be said for being able to feel what you're doing and not risking dropping stuff.

Contracted Cookers · 06-23-2015, 06:29 PM

lose the thongs

06-22-2015, 10:14 PM	#2
SOB Full Fledged Farker Join Date: 09-10-12 Location: Independence, MO	I'm probably at a 7, but that's staring at it for longer than a judge would. Uneven sizes and then some light pieces and dark pieces. Back left is a good looking piece of chicken to me!! __________________ Assassin w/ guru, lots of gateways, competition trailer, super fast BLACK thermapen! 180 and 700+ CLUB!!!!!!

06-22-2015, 10:15 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	OK... I have to be honest. 8's and 9's are generous. I would give that a 7 at best. The pieces are all different sizes, the color is different with some pieces dark and some light, and the sauce is blotchy. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-22-2015, 10:24 PM	#4
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	Pieces are not uniform, and the sauce is almost pooled on top of the chicken. See the thread about setting sauce for a few suggestions. http://www.bbq-brethren.com/forum/sh...d.php?t=212834 You want to take care to trim the chicken to a uniform shape and size if you can. If needed, you can shape chicken a little by hand before it goes on the heat. Once cooked, you have to live with it's shape. __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

06-22-2015, 10:26 PM	#5
DUBBAGA is Blowin Smoke! Join Date: 07-31-11 Location: Beaumont, CA	I would likely give this box a 7. I'm happy (for you) that you hit a table that gave you 8's (2) and 9's (4) however. Agree with the previous comments about color, saucing and shape. The back left and right are you best 2 pieces, the front left is a consistent shape but different color. The other 3 don't look like they belong, and just make for a jumbled appearance. ps: congrats on the 4th place call in dessert!! __________________ [I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown)

06-23-2015, 06:58 AM	#7
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	Agree with the color, sauce, size, and generous judge comments above. I will add to the size comment though. Aside from appearance, it is good to trim your chicken all to a very similar size, so that they all cook the almost the same. With varying sizes, hence different thicknesses and mass, they will cook at different rates, so you may end up with a small one overcooked, a medium one perfect and a large one undercooked. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

06-23-2015, 07:01 AM	#8
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	While there is no rule in KCBS regarding similar size or color or even sauce coverage it has become the norm as you can tell from the comments above. The ability to trim meat, cook to a similar level of doneness and sauce just enough to add flavor without being overbearing is your goal. Go get 'em. Ed __________________ 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!!

06-23-2015, 12:36 PM	#10
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Photo's can be slightly deceiving (angle. color etc.) but I would score it 6. Possibly a 7 in person. __________________ ~thirdeye~ I Play With Fire and Smoke *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

06-23-2015, 05:14 PM	#11
DoctorCueNC On the road to being a farker Join Date: 04-16-15 Location: Angier, NC	Thanks for the feedback. I knew I got some luck in getting the scores I did. One thing I learned was have more backups and get better tongs. I had 2 other pieces that were the similar shape but my tongs cut the skins when I was trying to dunk them in sauce, and the third I dropped on the ground so I had to pick the closest I had. I tried dunking in sauce but returned the results as seen for some glop and color. Is there anything special to do while dunking to prevent the pooling? __________________ DoctorCueNC - MCBJ - 270 Smokers KC - Grilleye - Oakridge BBQ - B&B Charcoal

06-23-2015, 05:24 PM	#12
DUBBAGA is Blowin Smoke! Join Date: 07-31-11 Location: Beaumont, CA	Heat the sauce, ensure the consistency of the sauce is thin enough, and possibly reconsider the use of tongs. After a few recommendations, I have since changed to using my hands to handle the hot meat, put a knit cotton glove on under my disposable nitrile gloves __________________ [I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown)

06-23-2015, 05:47 PM	#14
J&B'sBBQ is One Chatty Farker Join Date: 03-19-13 Location: Suwanee, GA	I've used tongs, pig tail flipper, and knit gloves with disposable gloves over them for dunking, and I've found I like the gloves the best. It is hot and hard to handle at times, but there is something to be said for being able to feel what you're doing and not risking dropping stuff. __________________ [FONT="Arial Black"][COLOR="red"][SIZE="3"]Beth Mewborn[/SIZE][/COLOR] [SIZE="2"][URL="www.facebook.com/jandbsbbq"] Follow Us On Facebook![/URL] [COLOR="red"][SIZE="3"]2016 Georgia BBQ Champions[/SIZE][/COLOR] [URL="http://www.southernqsmokers.com"]Southern Q Limo Jr. & 125 Water Cooker[/URL] Proudly Supported By: [URL="http://www.southernqsmokers.com"]Southern Q Smokers & Trailers[/URL] [URL="http://www.swampboys.com/wordpress/"]Swamp Boys BBQ Sauces and Rubs[/URL] [URL="https://carolinacookwood.com"]Carolina Cookwood[/URL][/FONT][/SIZE]

06-23-2015, 06:29 PM	#15
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	lose the thongs