DECENT BBQ
Knows what a fatty is.
For the record, this was my second attempt at the traditional pillow style thighs. Cooked in mini loaf pan. I'm all open to suggestions!
Edit: they were quite tasty
Edit: they were quite tasty
LONG: First competition in a couple weeks, lots of questions
- Thread starter DECENT BBQ
- Start date
DECENT BBQ
Knows what a fatty is.
This was my first attempt. Each piece has a different rub (I was experimenting) so thats why the colors are way off. I also only bought one package from Safeway, so that explains the size variances.
https://imgur.com/a/Irb89eL
https://imgur.com/a/Irb89eL
ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake...
There is nothing in KCBS rules concerning entry meats be uniform in size!
That's a judge trending thought process.
If a judge wants to score fair they should create a score between 2 and 9 based only on the rules and on how well the cook presented his idea of excellent BBQ.
Ed
GrillBillie_D
Full Fledged Farker
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- Mar 8, 2012
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- Redding, CA
To try to get more consistent sized pieces, I usually start with around 20 pieces that I trim. I then look for 16 similar sized pieces from them to take to the comp (I trim at home). Then I try to get 8 that are really close and cook them in one pan and the other 8 in another. From the best 8, I usually can find 6 that are really close in size and shape. The reality is that they all will change slightly when cooked and the real focus at the comp is on tenderness and taste.
100% agree from a judging perspective.
From a cook's perspective, however, it is best to try to have as uniform a size as possible to have a better chance that all pieces are cooked the same. If I start with pieces of different sizes some will be done before the others and the result will be an inconsistent cook.
didisea
Take a breath!
- Joined
- Nov 9, 2011
- Location
- Everett, WA
I would suggest Draper Valley chicken, or Smart Chicken if you wanted to spend more. I would start with 20 pieces. The problem is that the US meat industry likes to put the "Papa, Mom, Kid, Kid" size pieces in a package, so I try and find the packages with the highest weight and the most even sizes. You are going to get some small pieces, but they will just become the pieces that go in the corners of the pan, and not make the final cut after cooking.
DECENT BBQ
Knows what a fatty is.
Where can I get these?
midwest_kc
is one Smokin' Farker
Unfortunately the way judging is these days, you have to do something really bad to get a 5. Especially in Appearance. I seriously think you couldBurn them, and just toss them in haphazardly, and as long as they were all skin side up (ok, skin isn't required - bone size down), then you'd get 6s and a couple 7s.
didisea
Take a breath!
- Joined
- Nov 9, 2011
- Location
- Everett, WA
Smart chicken can be had at Central Market. It goes in the case on Monday's and Friday, so one of those days has the best selection. (At least at the Central Market in Mill Creek).
Draper Valley is at many stores, QFC, Central Market. Not sure what the supply looks like at Albertsons or Safeway.
I think the "house brand" at PCC is Mary's Chicken, although I'd verify that with the butcher. If you don't see enough product out on the shelf, ask the butcher for it in bulk if your buying 20 pieces.
I would stay away from the Costco Foster Farms, and Tysons.
Draper Valley is at many stores, QFC, Central Market. Not sure what the supply looks like at Albertsons or Safeway.
I think the "house brand" at PCC is Mary's Chicken, although I'd verify that with the butcher. If you don't see enough product out on the shelf, ask the butcher for it in bulk if your buying 20 pieces.
I would stay away from the Costco Foster Farms, and Tysons.
Rockinar
is Blowin Smoke!
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- Jul 19, 2013
- Location
- Houston, TX
Are the wash/rinse/sanitize bins required?
Seems easier to bring multiple knives and a stack of disposable cutting boards and just use a fresh one each time than mess with bins of water.
Seems easier to bring multiple knives and a stack of disposable cutting boards and just use a fresh one each time than mess with bins of water.
midwest_kc
is one Smokin' Farker
I would reach out to the organizers. Seems pretty regional whether they check that.
qnbiker
is Blowin Smoke!
I love these threads. I don't compete but have a lot of respect for guys jumping in for the first time and all of you giving them advice and help. I'm confident in my backyard, at a campsite, or at a catered event, but competing would be WAY out of my comfort zone. And if I did start, I would get obsessed just like I did with every other hobby I have, and I don't have the time or money for another one. I'll just keep living vicariously through others, going to competitions and watching and talking to the backyard teams who want to share. Oh, and following this thread!
- Joined
- Jan 14, 2006
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- At home...
This is a good thread and I think your chicken looks pretty good and would score it a 6-7 on appearance.
Some guys I know are planning for their first comp in the fall and invited me to help with the planning, practice cooks and of course cooking at the comp. We actually started the practice cooks a month ago with chicken thighs, the following cook was both drumsticks and lolipops, and the third practice run was Cornish hens.... taking careful notes along the way. We have our seasonings, timing and sauce squared away. Still need to fine tune the trimming and boxing, but chicken is cheap and we've got many months ahead. At some point I'll make the similar type of post as you did.
I'm looking forward to a follow up report after your comp.....
Some guys I know are planning for their first comp in the fall and invited me to help with the planning, practice cooks and of course cooking at the comp. We actually started the practice cooks a month ago with chicken thighs, the following cook was both drumsticks and lolipops, and the third practice run was Cornish hens.... taking careful notes along the way. We have our seasonings, timing and sauce squared away. Still need to fine tune the trimming and boxing, but chicken is cheap and we've got many months ahead. At some point I'll make the similar type of post as you did.
I'm looking forward to a follow up report after your comp.....
bigcatkim
Found some matches.
- Joined
- Apr 9, 2012
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- Aurora, IL
I'm going into my second year adn all I can say "Damn good advice here"! I've been judging (KCBS) for 5 years, so I've seen things up close and understood what was needed. Until you do it, you just know the details. Good luck!
