Chicken anyone...

butts · 05-23-2007, 09:47 PM

I have a whole chicken procedure that seems to do well in competition but everyone says that chicken thighs are the bomb when it comes to competition. When I cook whole chickens the breast is always the best meat. I'm considering cooking three chickens, removing the breasts from the chickens and serving only the breast meat. In the past I've served sliced breast meat, thighs and legs all in the same box. I truely feel that the breast in best meat on the chicken that I am cooking. So what do you think...I'm competing in Tryon in two weeks and I'm torn about what to do?!?!?!?! Please share your comments.

Sledneck · 05-23-2007, 09:49 PM

do it! if you think you can keep it form drying out to quick

Doorbusters · 05-23-2007, 10:31 PM

First comp. I ever did I used whole chickens. For a newbie, my chicken was the highest scoring, which wasn't saying much! I now do thighs, you know the old saying, "new and different is scary"! If I had my way, whole chickens would be the norm!

MoKanMeathead · 05-24-2007, 08:04 AM

I would say that if you can do breasts and keep them moist and tender most judges would be impressed. They mostly see thighs so GOOD ck beasts usually do well. Not that they should judge breasts better but many do

SP · 05-24-2007, 08:28 AM

I did whole chicken at Sugar Creek this year my highest score in chicken. Put in whole peice and fit in sliced breast in the gaps.

Puppyboy · 05-24-2007, 09:19 AM

If your breasts are what you believe is your best then turn in your best. I am sure the judges would be impressed.

Nitrofly · 05-24-2007, 10:17 AM

I agree if your breast meat it your best meat then turn in
the breast meat.. Do a couple of practice runs.. I would also make up
a couple of boxes. set them aside for 20 minutes, then retaste the meat
see how much i dries out.. I keep hearing that the Judges are tired of eating
Thighs.. Good luck brother.

JW · 05-24-2007, 11:19 AM

Would Cornish Hens be legal in the chicken division, its still poultry just smaller? Wonder how it would be to turn in several of these whole and let the judges pick which part they would want to taste.

Anybody ever tried this? Would really be different when they opened the box.

Bentley · 05-24-2007, 11:41 AM

Quote:

Originally Posted by JW

Would Cornish Hens be legal in the chicken division, its still poultry just smaller? Wonder how it would be to turn in several of these whole and let the judges pick which part they would want to taste.

Anybody ever tried this? Would really be different when they opened the box.

The Four KCBS Meat Categories:

CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken.

Never tried it, I wish you luck in getting more than 2 birds in a box!

Yakfishingfool · 05-24-2007, 03:14 PM

Quote:

Originally Posted by Bentley

The Four KCBS Meat Categories:

CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken.

Never tried it, I wish you luck in getting more than 2 birds in a box!

Two birds may be an issue...what about 6 halves??? or even better...quarters

butts · 05-24-2007, 09:34 PM

The cornish hen is kinda tough to pull off...small box and they dry out quick.

Thanks for the replies, I post pics after Tryon.

05-23-2007, 09:47 PM	#1
butts Full Fledged Farker Join Date: 08-11-06 Location: landrum, sc	Chicken anyone... I have a whole chicken procedure that seems to do well in competition but everyone says that chicken thighs are the bomb when it comes to competition. When I cook whole chickens the breast is always the best meat. I'm considering cooking three chickens, removing the breasts from the chickens and serving only the breast meat. In the past I've served sliced breast meat, thighs and legs all in the same box. I truely feel that the breast in best meat on the chicken that I am cooking. So what do you think...I'm competing in Tryon in two weeks and I'm torn about what to do?!?!?!?! Please share your comments. __________________ Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts

05-23-2007, 09:49 PM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	do it! if you think you can keep it form drying out to quick __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

05-23-2007, 10:31 PM	#3
Doorbusters Full Fledged Farker Join Date: 01-05-06 Location: Wichita, KS	First comp. I ever did I used whole chickens. For a newbie, my chicken was the highest scoring, which wasn't saying much! I now do thighs, you know the old saying, "new and different is scary"! If I had my way, whole chickens would be the norm! __________________ [FONT="Arial Black"][/FONT] Custom offset (Delilah) Bandera on the Welfare Wagon

05-24-2007, 08:28 AM	#5
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City	I did whole chicken at Sugar Creek this year my highest score in chicken. Put in whole peice and fit in sliced breast in the gaps. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

05-24-2007, 09:19 AM	#6
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	If your breasts are what you believe is your best then turn in your best. I am sure the judges would be impressed. __________________ www.facebook.com/BarkinDawgsBBQCatering

05-24-2007, 08:04 AM	#4
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	I would say that if you can do breasts and keep them moist and tender most judges would be impressed. They mostly see thighs so GOOD ck beasts usually do well. Not that they should judge breasts better but many do

05-24-2007, 10:17 AM	#7
Nitrofly is one Smokin' Farker Join Date: 09-27-06 Location: Worcester mass	Go for it.. I agree if your breast meat it your best meat then turn in the breast meat.. Do a couple of practice runs.. I would also make up a couple of boxes. set them aside for 20 minutes, then retaste the meat see how much i dries out.. I keep hearing that the Judges are tired of eating Thighs.. Good luck brother. __________________ Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe.

05-24-2007, 11:19 AM	#8
JW Got Wood. Join Date: 04-12-07 Location: Milan TN	Would Cornish Hens be legal in the chicken division, its still poultry just smaller? Wonder how it would be to turn in several of these whole and let the judges pick which part they would want to taste. Anybody ever tried this? Would really be different when they opened the box. __________________ JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL]

05-24-2007, 09:34 PM	#11
butts Full Fledged Farker Join Date: 08-11-06 Location: landrum, sc	The cornish hen is kinda tough to pull off...small box and they dry out quick. Thanks for the replies, I post pics after Tryon. __________________ Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts

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