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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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03-19-2007, 03:35 PM | #16 | |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Quote:
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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03-19-2007, 05:00 PM | #17 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Remember that appearance is a VERY small part of the score. If that color comes with the flavor you want, you may be willing to give up roughly 1 total point for appearance for 12-15 points in taste.
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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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03-19-2007, 05:02 PM | #18 | |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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This piece probably did not have rubbery skin but could have been marked down for appearance and possible taste (IF it tasted burnt). |
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03-19-2007, 06:32 PM | #19 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Regardless of what Guy said, I wouldn't turn that piece in if the skin didn't uniformly cover the whole piece. Sorry Steve! lol! Personally, I would expect it to be scored down for the skin shrinking down, especially if the other five or more pieces did cover more (not a consistent look). I do use 2 to 3 toothpicks per piece to hold the skin in place. Sometimes it tears free and shrinks anyway. Those pieces go in the scrap pile. call me picky I suppose.
As for the look of the skin in this particular piece, I would judge it as looking burnt and score it down. I've seen worse but this does look burnt to me. That being said, for chicken at home, I wouldn't hesitate to hit that!
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KCBS Member #14287
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03-20-2007, 08:05 AM | #20 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Jeff, I don't call it a scrap pile.. I call it samples!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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03-20-2007, 11:11 AM | #21 | |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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I agree that chicken skin can be rubbery but how the cook deals with that is part of what judging. A good cook can smoke chicken, present it crispy or tender (bite through) and should be rewarded for it. Jim
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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03-21-2007, 01:32 PM | #22 |
Knows what a fatty is.
Join Date: 07-25-05
Location: Babylon N.Y.
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I think the skin has so much taste,i hate to lose that. I would keep a eye on the chicken a little more and don't blacken it as much.
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03-21-2007, 09:17 PM | #23 | |
is one Smokin' Farker
Join Date: 10-15-06
Location: washington mo
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i have went to judge class this pice lookes burned to me it looks like the bbq sauce has an lot of sugar that caramalized way to fast and then burned because of the time on the grill try this cook the chicken and then sauce it in an cooler place on your smoker so it caramalized slower just my thoughts york
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MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke |
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03-22-2007, 08:33 PM | #24 |
Full Fledged Farker
Join Date: 09-25-05
Location: PDX
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I would judge that down a point or two on appearance for the burnt look. If the dark color was uniform on the skin I would assume it was ment to be darker and probably not mark down. I have however given 9s in taste for peices that I gave 5s in appearance for looking burnt.
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KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2 |
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03-25-2007, 08:04 PM | #25 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Thanks. Moderator's note--I did delete some off-topic and off-color posts. Here is my take on chicken skin. Judges reward "excellence"--at least I hope we do. Chicken or poultry skin at "smoking temps" is a culinary challenge. It takes a really talented cook to get it done to some sort of "bite through" state. When they do, I reward them. If it is "rubbery"--well, anyone can do that. If they leave the skin off--well, they don't get any points for excellence in chicken from me--sorry. The pic does appear "burned"--probably too much sugar in the sauce or rub. Easy to correct, if she wants to. Just an opinion. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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