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Old 07-05-2007, 08:07 PM   #1
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Comp Chicken ?

I am curious as to what the difference between comp chicken and regular back yard chicken is ?

Is there a difference in method ?

Brine ?

Marinade ?

I know folks try to pin the ears back so to speak with toothpicks.

Just wondering.
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Old 07-05-2007, 08:48 PM   #2
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Thanks for the info
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Old 07-06-2007, 05:52 PM   #3
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Quote:
Originally Posted by Cliff H.
Thanks for the info
Me too.
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Old 07-07-2007, 03:09 AM   #4
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Double dittos..thanks for the great info. Reckon this same procedure work just as well on splits? Thanks.

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Old 07-07-2007, 10:44 AM   #5
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What BFD posted was Jumping Jim's (or something like that) method for chicken. It works great and as he said, a lot if not most people are doing it that way.
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Old 07-08-2007, 12:27 PM   #6
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Yet another "Minion Method." It's a well known fact in California comp circles that Jim invented fire.
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Old 07-08-2007, 01:24 PM   #7
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Minion cooks chicken that way, but is he the Jumping Jim? Never heard him called that.
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Old 07-08-2007, 03:28 PM   #8
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I can dig it about the chicken.

As far as the re-heating, I think it may have more to do
with being out of the smoke during the re-heat process.
I'm always amazed how much smokier the flavor is the next
day, but I suspect it has more to do with me being in
the smoke all day cooking and getting somewhat
de-sensitized.
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Old 07-08-2007, 05:15 PM   #9
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Quote:
Originally Posted by boar_d_laze
Yet another "Minion Method." It's a well known fact in California comp circles that Jim invented fire.
And don't forget it!

Jumpin jim is from Iowa I believe, he was the man on the Competition circuit for a while in the chicken category and the basic technique he did give to us a few years ago. He was the man behind LP Oue that just went off.

Jim
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Old 07-08-2007, 05:16 PM   #10
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I know what you're talking about. Slaw tastes twice as good on day 2.
My sauce is made a few days before each comp. I think it's best between
day 2 through 10, then the vinegar bite seems to lessen.
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