Competition Chicken - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-21-2005, 10:11 AM   #1
Graduate of BBQ Central
 
ddog27's Avatar


 
Join Date: Mar 2005
Location: Queen Creek, AZ
Posts: 544
Competition Chicken

Ok I am officially hooked on BBQ competitions! There is another one coming up on 1/28/05. This one is ribs and chicken. Chicken is something I have struggled with! I have not been able to turn out great chicken. So I need some help! Any tips or recipes you can share would be greatly appreciated! I will be doing lots of practicing!!
__________________

__________________
D-dog's BBQ Rubs

Rubs so Good, They're better than Ketchup!

http://ddogsbbq.com

http://www.myspace.com/ddogsbbq
ddog27 is offline   Reply With Quote
Old 12-21-2005, 10:31 AM   #2
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Use Cappie's... no Bruce's..... No (it's) Stogies method.
It's on the board here somewhere.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 12-21-2005, 10:49 AM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Dog, take my advice with a grain of salt as I have never competed...YET! I am going to try my hand at it this year and i look forward to doing chicken. My stratagey will be to smoke it maybe for an hour or so to get the flavor print on the bird and then finish it on the grill...get the skin crisp and a nice grill tatse too! I make a good thigh on the grill so i figure I should do well in competition if a lot of people aren't using the grill and just there somkers! Just my $0.02! :biggrin:
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 12-21-2005, 12:06 PM   #4
Baby Back


 
Join Date: Nov 2005
Location: Brooklyn, NY
Posts: 68
Chicken is the hardest thing for me at comps. The skin is usually the killer.

What you need to do is come up with a bunch of perfect chicken, then put it in styrofoam box and let it sit for 15 minutes or so. Then taste it. If the skin can come off clean in one bite, only the part you bit - not the whole thing. You've done it!
__________________
I am he as you are he as you are me and we are all together.

Check out my Blog: Http://whitetrashbbq.blogspot.com
BrooklynQ is offline   Reply With Quote
Old 12-21-2005, 12:08 PM   #5
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Great post Brooklyn!! =D>
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 12-21-2005, 12:15 PM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
The best way you can have perfect skin everytime is to remove it before you cook it! Remove the skin, marinade if you wish, then smoke/grill as normal.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-21-2005, 03:27 PM   #7
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Chicken is the most difficult of the meats to compete with. The skin is the defining point. If you can get crispy and/or "bite through" skin you'll score better than most with qualified judges. To get "bite through" you either have to cook it fast and hot, or boil the heck out of it. There is a layer of fat that hides just beneath the skin and is held on with a membrane. That's your foe.

Choose fresh, never frozen chicken. Frozen chicken will always produce a red bone and reddened meat around the bone. I like to use free range or organically raised. They just taste better. Your organic grocer will have a better quality product.

I use thighs (12 minimum) and a Mojo Criollo marinade. I cook with a WSM with a hot fire and the pan in place lined with foil. Spray the skin with a canola oil spray. Put thighs on the grill skin side down and cook for 15 - 20 minutes. Turn 1/4 turn spray the side that is facing up and cook for another 10 - 15 minutes then flip. You should have nice grill marks. Spray the skin again and cook 15- 20 minutes, flip again and start applying the glaze. You should be approaching 165 at this point. Choose sweet and moderate heat for the glaze. Be sure to glaze both sides. Keep a close eye on them, the last thing you need at this point is black chicken. Cook until internal temp reaches at least 165. Since we are cooking thighs they are reletively forgiving and since the pan is in place you shouldn't have a problem with the sugar burning.

If your really brave and get good with the fire you don't need the pan. If you make that choice you really don't need to be doing anything but cooking chicken. I've seen many a top chicken has come off of a weber kettle.

Best I've ever done is 5th. If you get the key turned on the secret to 1st place chicken please contact me immediatly.

Good Q!

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 12-21-2005, 11:28 PM   #8
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Jumpin Jim's chicken thighs is a great place to start.

It explained here:
http://www.bbqsearch.com/jim_chicken.htm

Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 12-22-2005, 06:40 AM   #9
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by jminion
Jumpin Jim's chicken thighs is a great place to start.

It explained here:
http://www.bbqsearch.com/jim_chicken.htm

Jim
That's pretty much the method I thought was.....
Cappie's... no Bruce's..... No Stogies method.

Now I'm really confused as to who's it is. #-o
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 12-22-2005, 01:57 PM   #10
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Jumpin' Jim's is a great place to start.

This is a good place as well.

http://www.thesmokering.com/Chicken/default.jsp

Good luck and good Q!

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 12-30-2005, 11:30 PM   #11
Graduate of BBQ Central
 
ddog27's Avatar


 
Join Date: Mar 2005
Location: Queen Creek, AZ
Posts: 544
Quote:
Originally Posted by jminion
Jumpin Jim's chicken thighs is a great place to start.

It explained here:
http://www.bbqsearch.com/jim_chicken.htm

Jim
This is great information! Thanks guys! I do have another question. If I follow this method of smoking chicken and I wanted to put some Texas Pepper Jelly on the chicken, when would I do it? Any ideas?
__________________
D-dog's BBQ Rubs

Rubs so Good, They're better than Ketchup!

http://ddogsbbq.com

http://www.myspace.com/ddogsbbq
ddog27 is offline   Reply With Quote
Old 12-31-2005, 12:09 AM   #12
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Jelly can go in the sauce that the chiken goes into during that portion of the cook and use in glaze at end.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 12-31-2005, 07:21 AM   #13
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
We took second in Ohio, without a drop of smoke on them thighs! Took really small thighs, and grilled them on a WSM! We thought they were burnt and were ready to cry. Turned out they were good? Who'da thought!
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 12-31-2005, 12:57 PM   #14
BBQ Central College
 
Thom Emery's Avatar


 
Join Date: Oct 2005
Location: Indio Ca.
Posts: 408
Judging at the Rose Bowl yesterday We saw box after box of lookalike
Chicken Thighs Some smoked some grilled
__________________
Thom Emery

Past President California BBQ Association
www.BBQThom.com
Thom Emery is offline   Reply With Quote
Old 01-10-2006, 10:15 AM   #15
Graduate of BBQ Central
 
ddog27's Avatar


 
Join Date: Mar 2005
Location: Queen Creek, AZ
Posts: 544
Quote:
Originally Posted by ddog27
Quote:
Originally Posted by jminion
Jumpin Jim's chicken thighs is a great place to start.

It explained here:
http://www.bbqsearch.com/jim_chicken.htm

Jim
This is great information! Thanks guys! I do have another question. If I follow this method of smoking chicken and I wanted to put some Texas Pepper Jelly on the chicken, when would I do it? Any ideas?
I want to follow this method but I just found out my next contest is a one day chicken and ribs contest. So I will not have the night before to marinade the chicken. Any ideas what I can do to still add that flavor to my chicken??
:star:
__________________
D-dog's BBQ Rubs

Rubs so Good, They're better than Ketchup!

http://ddogsbbq.com

http://www.myspace.com/ddogsbbq
ddog27 is offline   Reply With Quote
Old 01-10-2006, 11:17 AM   #16
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
well you can marinade as long as possible.
Or you can buy the italian dressing mix and use the powder as
a rub, but I'd try that beforehand to see how much flavor it imparts.
Could be too strong. Also, I'd still let it sit in a vinegar oil mixture as long
as possible after that.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-10-2006, 11:26 AM   #17
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
ddog
Marinate as long as you can, get to the competition early and get meat inspected. You can trim at home night before, by KCBS rule, so as soon as they say meats ok it goes into marinade. Then start trimmimg ribs.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 01-10-2006, 04:03 PM   #18
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
ddog, inject some marinade into the chicken. Don't use the marinade that you soaked the bird in.
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×