FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


first chicken opinion

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Competition BBQ
View previous topic :: View next topic  
Author Message
BGDOG66



Joined: 05 Dec 2011
Posts: 5

PostPosted: Mon Feb 27 12 6:44 am    Post subject: first chicken opinion Reply with quote

this is my first crack at comp still triming and bite threw skin what do yall think my first event is in may so im trying to get my chick were it needs to be this is the best so far what do yall think


Back to top
View user's profile Send private message
Jo Jo
BBQ Fan


Joined: 29 Sep 2010
Posts: 340
Location: Loganville, Ga.

PostPosted: Mon Feb 27 12 8:48 pm    Post subject: Reply with quote

In your first picture, take the time to trim that one little part on the bottom left. The color looks really good. Be careful about over saucing as many judges will think you are tryiing to cover something up. Overall though all though I would say nice job! I'd sure like to try a piece!
_________________
"Blood makes you a relative. BBQ makes you family!
Southern Q Smoker
Kamado Joe classic
Deep South GC 48
Back to top
View user's profile Send private message Visit poster's website
DawgPhan
BBQ Super Pro


Joined: 12 May 2005
Posts: 3444

PostPosted: Mon Feb 27 12 10:32 pm    Post subject: Reply with quote

the 3 cooked pieces dont look anything like the trimmed piece.

As for the bite through was that after sitting in a box for 15 minutes?

overall looks like competition chicken for the most part.
Back to top
View user's profile Send private message
luckyduk
BBQ Super Fan


Joined: 26 Sep 2008
Posts: 487
Location: NE IOWA

PostPosted: Tue Feb 28 12 4:00 am    Post subject: Reply with quote

looks pretty good.....i would set sauce a little longer though imo....
_________________
Lucky's Q Competition Team and Catering
Stumps sw3X5 with insulated firebox and warmer
Gotta love my Stump's
Back to top
View user's profile Send private message
BGDOG66



Joined: 05 Dec 2011
Posts: 5

PostPosted: Tue Feb 28 12 7:10 am    Post subject: Reply with quote

thanks for the input i didnt really try to get them all the same i was just trying to get the cook down pat the sauce i made was a little thicker than i wanted but it was good also i wanted to cook them a hair longer but i was afraid to over do it this is the first bite threw skin i have been able to pull off i am going to cook agian this week end and let them sit in a box for a while and also try to get a more uniform size but thanks for the replies i am kinda in the dark on this one
Back to top
View user's profile Send private message
DawgPhan
BBQ Super Pro


Joined: 12 May 2005
Posts: 3444

PostPosted: Tue Feb 28 12 11:36 am    Post subject: Reply with quote

the cooking is the easy part if you ask me. trimming them out takes a ton of practice.
Back to top
View user's profile Send private message
EastTennQcrew
BBQ Super Pro


Joined: 23 Feb 2006
Posts: 1083
Location: Kingsport, Tenn.

PostPosted: Thu Mar 01 12 9:37 pm    Post subject: Reply with quote

I ditto Dawg's comments. Trimming is a very important part of the chicken turn in. That first impression.

Did you put the chicken back in the smoker to set the sauce? I just like the look when it sets from the heat, and most sauces seem to release more flavor. It did seem to be kind of painted on.

RandyE
_________________
FEC 500
FEC 100 (2)
KCBS CBJ
Back to top
View user's profile Send private message
DawgPhan
BBQ Super Pro


Joined: 12 May 2005
Posts: 3444

PostPosted: Thu Mar 01 12 10:18 pm    Post subject: Reply with quote

Also I dont cook chicken to temp. If you are temping your chicken you are probably doing it wrong.
Back to top
View user's profile Send private message
ace27705



Joined: 26 Mar 2012
Posts: 11

PostPosted: Thu Mar 29 12 7:04 am    Post subject: Reply with quote

This is just me..but id lighten up on the sauce ...from what i gather judges want to be able to taste the meat or well flavor in the meat...however to flavor up that meat some...what i have done is BRINE the chicken ...i use a salt and sugar brine with some poultry seasoning and celery flakes...brine for about 6 to 9 hours...
i fold the skin back and add a bit of my rub ..fold it back over rub the tops..about 20 to 30 mins before they are done lightly glaze them with sauce.. cook for about 20 to 30 mins till done....bam ! Everyone i know that has them swears it's the best thing they have had.I may have givin away to much <ack>
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Competition BBQ All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group