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Old 03-13-2007, 09:36 AM   #1
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Competition Chicken

There is always talk about Brisket, Shoulders and Ribs but rarely do we hear about chicken in competition.

Question for Competition Q'ers, what's the most common piece used for competition and how would it generally be prepared?
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Old 03-13-2007, 10:15 AM   #2
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Common piece of chicken is thighs.... many are moving to boneless thighs, for many reasons,... I 've seen legs that scored well, so don't count them out
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Old 03-13-2007, 10:45 AM   #3
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question .

when a competition has 1/2 of chicken to enter is that really 1/2 of a chicken or is it as many pecies that make up 1/2 ?

the competition i am getting in in May says 1/2 of chicken .that is why i am asking or should i call to clear that up?
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Old 03-13-2007, 11:10 AM   #4
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I'd say thighs also. Mine I marinate, rub, smoke, glaze, turn-in and hope for the call.
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Old 03-13-2007, 11:13 AM   #5
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I think thighs are generally used and they are smoked and finished over direct heat to crisp the skin. I think folks use thighs for two reasons, 1. They don't dry out as fast as breasts, 2. They have the best flavor of other parts of the bird.

If you really want a challenge and to impress the judges, I'd work on getting a "moist" and "flavorful" skin on boneless breast for turn in.
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Old 03-13-2007, 11:16 AM   #6
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Quote:
Originally Posted by knine
question .

when a competition has 1/2 of chicken to enter is that really 1/2 of a chicken or is it as many pecies that make up 1/2 ?

the competition i am getting in in May says 1/2 of chicken .that is why i am asking or should i call to clear that up?
It depends on the sanctioning body, if it's IBCA I think they want a half chicken cooked in it's entirety.
I'd find out for sure though.
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Old 03-13-2007, 12:59 PM   #7
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Quote:
Originally Posted by Larry Wolfe
I think thighs are generally used and they are smoked and finished over direct heat to crisp the skin. I think folks use thighs for two reasons, 1. They don't dry out as fast as breasts, 2. They have the best flavor of other parts of the bird.

If you really want a challenge and to impress the judges, I'd work on getting a "moist" and "flavorful" skin on boneless breast for turn in.
I have been able to get my breasts quite juicy and flavorfull, but I still haven't had the guts to submit it unless it was required. I won 1st place in the one contest I was in that required it by quite some margin and ended up taking GC. It was a backyard event though. I don't know If I have the guts to enter it in one of the KCBS contests I'm cooking this year.

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Old 03-13-2007, 01:18 PM   #8
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[quote=Rockin Rooster]
Quote:
Originally Posted by "Larry Wolfe":3mngr8w4
I think thighs are generally used and they are smoked and finished over direct heat to crisp the skin. I think folks use thighs for two reasons, 1. They don't dry out as fast as breasts, 2. They have the best flavor of other parts of the bird.

If you really want a challenge and to impress the judges, I'd work on getting a "moist" and "flavorful" skin on boneless breast for turn in.
I have been able to get my breasts quite juicy and flavorfull, but I still haven't had the guts to submit it unless it was required. I won 1st place in the one contest I was in that required it by quite some margin and ended up taking GC. It was a backyard event though. I don't know If I have the guts to enter it in one of the KCBS contests I'm cooking this year.

Rooster[/quote:3mngr8w4]

If it finished juicy, tender and flavorful, why not???
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Old 03-13-2007, 01:52 PM   #9
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The folks that are winning aren't turning in breasts or legs.
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Old 03-13-2007, 02:06 PM   #10
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Quote:
Originally Posted by Greg Rempe
The folks that are winning aren't turning in breasts or legs.
Where's your data to back that statement up Greg? Sure the majority of the teams use thighs, of course that's gonna be the prodominate winner if 9 out of 10 teams use thighs. But that's a pretty broad statement to say the "people that are winning aren't turning in breasts and legs" I suggested turning in breast because most people don't and for the "wow" factor if you get it right. Chicken is alot of teams achilles heel and it wouldn't hurt to try something different than what everyone else is turning. Again, it was just a suggestion, turn in what you want.
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