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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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05-31-2007, 09:12 AM | #16 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Its called a pig.
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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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05-31-2007, 09:28 AM | #17 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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A pig. Now that's funny.
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www.facebook.com/BarkinDawgsBBQCatering |
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05-31-2007, 09:31 AM | #18 |
Knows what a fatty is.
Join Date: 04-25-04
Location: Sebring , Fl
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try starting with a leg qtr remove u get more skin to work with
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05-31-2007, 10:25 AM | #19 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Skin Wtf
OK guys some basic FYI
This is some info I have discovered over the past few years on chicken cooking, smoking, and frying. This information has helped me win bird a few times. Chicken Skin WTF OK I have found two kinds of chicken for sale! Fryer Chicken and Smokin’ Chicken Birds store fat mostly in the skin and Chickens with a thick fatty yellowish skin are mostly produced by big chicken producers like Purdue etc. A fatty yellow stained skin comes from the chicken's growth enhancing diet like corn. You guys will find that yellow more fatty skin is associated with a higher quality bird in the stores and this is most likely true but white/light skinned bird will get crispier faster and has less FAT content than a yellow skin bird. I realize other variables should be considered when discussing skin color like chicken processing temps etc etc. but this has been my experience. While shopping for chicken I look for a young bird with a thinner translucent skin. I try to look for bird that is advertised as a young bird and look for skin quality and fat content IN THE SKIN. Just my 2 cents worth on the subject and I hope it helps a few guys put it all in the box! |
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05-31-2007, 10:44 AM | #20 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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05-31-2007, 10:46 AM | #21 |
is one Smokin' Farker
Join Date: 04-26-06
Location: Orange, CT
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Bell & Evans tends to have lighter colored skin....
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Ted Lorson Q Haven BBQ, Orange, CT qhaven.com facebook.com/qhavenbbq Backwoods Competitor, Backwoods Party G2, Backwoods Party |
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05-31-2007, 02:06 PM | #22 |
Full Fledged Farker
Join Date: 07-23-05
Location: Kansas City, Missouri
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I am not real sure what more you are looking for, the chicken turn in boxes on your site look awesome.
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FEC 100--Sold and sorely missed. Snail Drum 3 WSM's 2 Weber Kettles Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain www.odmp.org |
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05-31-2007, 02:21 PM | #23 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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Yea, they do look good. Although I tasted some of Jeff's chicken this weekend - excellent except that it burnt my chin when the skin came off.
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05-31-2007, 02:31 PM | #24 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Wayne, recall what I told you... the OTHER side of the thigh Tammy bit into and the skin tore easily. Not sure why it would be so different on each side of the thigh but maybe theres something to be hit upon here. Like left handed briskets supposedly being more tender.
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KCBS Member #14287
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05-31-2007, 02:41 PM | #25 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
__________________
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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05-31-2007, 04:03 PM | #26 |
On the road to being a farker
Join Date: 08-31-06
Location: OKEECHOBEE FL
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huh?
put it all in the box ?
the young chickens are whole chickens, most of us brethren cook parts of the chicken............... is cracker cookin whole chickens then cuttin the parts out ?....................could you please make this more clear |
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05-31-2007, 08:01 PM | #27 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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That's what I've been doing wrong. Thanks for the tip Todd.
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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05-31-2007, 08:51 PM | #28 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
Hmmm... well Todd... in a word, yeah!
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KCBS Member #14287
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06-01-2007, 11:44 AM | #29 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-10-07
Location: Geneva, OH
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Last year we went with boneless, skinless chicken thighs at 2 different comps. Once we finished 11th and one we finished top half. One judge absolutely hated it and gave us straight 4s. Right now I trim the skin between 1/4 and 1/8 inch larger than the meat. If there is a little too much or a little too little skin after cooking, the garnish hides it.
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06-01-2007, 03:46 PM | #30 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-01-07
Location: bakersfield ca.
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were a rookie team just starting out i would love to see a couple of pixs of what a turn in box of chicken or any other meat should look like thanks for the help patrick burnt fork boys bakersfield ca.
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