Please rate my chicken box..

[CKYnick]

Hello all, i am new to competitions and my first one is coming up july 30th. Its MABA sanctioned, so only aluminum foil in the box. I plan on doing 9 in the box for the competition however today I bought a pack of 6 thighs to practice with. Any and all criticism is welcome. Sorry for the not so great pic btw.



Nick

 

[CKYnick]

Btw things i learned:

I now hate chicken skin.
I wouldnt have known where to begin if it wasnt for this awesome forum.
I should have thinned my sauce a bit more.
The vast majority of you have to be developing carpal tunnel from scraping skin haha

Thanks all

Nick

 

[Ron_L]

It looks dark, but I suspect that is because of reflection off of the foil. The trimming looks even, but you might want to trim off the knuckles to even out that side of the thigh. Otherwise it is hard to tell. The sauce may be blotchy.

 

[thirdeye]

I think you're on the right track for uniformity and a balanced arrangement. The color looks dark and the sauce is thick and splotchy. Foil tends to highlight the edges. Is there any strategy to keeping the foil sheet pristine or crinkling it?

 

[CKYnick]

Thanks guys, should i try and cut the foil to just fill the bottom square and not run up the edges? I really need work on my sauce, practice practice practice

 

[Ron_L]

Thanks guys, should i try and cut the foil to just fill the bottom square and not run up the edges? I really need work on my sauce, practice practice practice

I don't cook in MABA comps, so I have no idea what you are allowed to do. Hopefully an MABA cook will be able to help.

 

[CKYnick]

Better pic, wifes credit



Anddd it needs rotating, i have a lot to learn

 

[thirdeye]

Thanks guys, should i try and cut the foil to just fill the bottom square and not run up the edges? I really need work on my sauce, practice practice practice

I judge KCBS, but are the furnished foil sheets dull on one side like roll foil? I would think less reflection the better.

 

[Brother-n-law-BBQ]

Those pepper specks look big to me, and I too would cut those knuckles, but the rest looks good, maybe a touch too dark

 

[HouseofSmoke]

Have you tried the pre-cut sheets of foil from Sam's club? and maybe put the shiny side down if it is going to reflect edges in a negative way

 

[CKYnick]

I have not tried those, thanks for the suggestion. It says the foil sheets will be provided.

 

[timzcardz]

I've done a couple of no-garnish comps where the only thing allowed was to use foil so as to not melt meat into the styrofoam.

I folded the foil to the size of the bottom of the clamshell. It gives you nice clean edges.

Also, using heavy duty foil, you end up with less distracting wrinkles.

 

[Okie Sawbones]

Nice looking chicken. I do not think it is too dark.

Two things -- 1) Deknuckle those bones. It is easy to do with a pair of poultry shears.
2) Try using a glaze instead of a sauce, such as Sucklebuster's Honey BBQ Glaze.

Best of luck at the comp.

 

[CKYnick]

So is it unusual to use a thinned out sauce compared to a glaze?

Also do you guys usually trim back both ends of the bone?

Thanks so much!

Nice looking chicken. I do not think it is too dark.

Two things -- 1) Deknuckle those bones. It is easy to do with a pair of poultry shears.
2) Try using a glaze instead of a sauce, such as Sucklebuster's Honey BBQ Glaze.

Best of luck at the comp.