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Old 03-30-2008, 08:55 AM   #1
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Practice Chicken

I did a practice competition chicken cook yesterday. The chicken thighs turned out fantastic, however I would have liked a little more color!

BTW, check out the bite threw skin in the last pic!!!:Bow:

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Old 03-30-2008, 09:06 AM   #2
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That looks awesome Dude !
I want chickenz!
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Old 03-30-2008, 09:18 AM   #3
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great pics, how'd you do the chicken?
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Old 03-30-2008, 09:18 AM   #4
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Larry,

What kind of wood do you use for chicken? I like the deep color that cherry gives to poultry. Give it a shot.

Al
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Old 03-30-2008, 09:29 AM   #5
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Quote:
Originally Posted by Captain Morgan
great pics, how'd you do the chicken?
Cooked at 250* for 3 hours, sauced during the last 30 minutes.

Quote:
Originally Posted by Uncle Al
Larry,

What kind of wood do you use for chicken? I like the deep color that cherry gives to poultry. Give it a shot.

Al
Al I use hickory 95% of the time, I just love the flavor it gives and normally it gives me the color I want. But I know what I did that caused the lack of color and will correct it next cook.

I use fruit woods periodically and agree, cherry gives a nice deep color. But had I not made an error in what I did, our "Szecret Szauce" is very red, but it didn't stick this time and mainly rolled off.
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Old 03-30-2008, 09:40 AM   #6
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I know another sauce that has nice color and tastes great on chix.

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Old 03-30-2008, 09:46 AM   #7
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Larry, why do you have the toothpicks in there? I'm sure I missed that in a previous post...I am doing thighs today and will try it out if it will give me better results!
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Old 03-30-2008, 10:20 AM   #8
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I'm not a competitor so can't appreciate how that chicken is anything but awesome looking. I can only imagine how good it was. I still just dream about making chicken that good. Need an emoticon for envious.
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Old 03-30-2008, 10:27 AM   #9
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Nice looking birds.
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Old 03-30-2008, 10:55 AM   #10
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Quote:
Originally Posted by Greg Rempe
Larry, why do you have the toothpicks in there? I'm sure I missed that in a previous post...I am doing thighs today and will try it out if it will give me better results!
Greg, it's for presentation purposes only. I trimmed any excess fat and skin from each thigh and used to toothpicks to hold the skin on during the cooking. You know how skin normally shrinks and exposes the meat? Well this prevents that.
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Old 03-30-2008, 10:59 AM   #11
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Juicy!!!
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Old 03-30-2008, 11:27 AM   #12
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Very nice !!!! The last one with the bite missing looks boneless. which I may try today.
Thanks for sharing.
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Old 03-30-2008, 11:35 AM   #13
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Quote:
Originally Posted by Rag
Very nice !!!! The last one with the bite missing looks boneless. which I may try today.
Thanks for sharing.
Nope they were bone in!
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Old 03-30-2008, 11:52 AM   #14
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That chicken looks great Larry.
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Old 03-30-2008, 01:33 PM   #15
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I hate to rain on your parade here Larry, but I would think you would want me to be honest in my opinion and not blow wind up your already huge a$$.

I think the chicken is too blotchy in appearance, don't know if the sauce you used has chunks of "stuff" in it or what is causing it but the thighs do not have a uniform appearance and IMHO would not fair well in appearance scores. Just my $0.02.

Great job though on the bite through skin, there you have made it to comp chicken nirvana.
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Old 03-30-2008, 01:50 PM   #16
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How do you make the skin "bite through" exactly?
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Old 03-30-2008, 02:30 PM   #17
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Quote:
Originally Posted by Bruce B
I hate to rain on your parade here Larry, but I would think you would want me to be honest in my opinion and not blow wind up your already huge a$$.

I think the chicken is too blotchy in appearance, don't know if the sauce you used has chunks of "stuff" in it or what is causing it but the thighs do not have a uniform appearance and IMHO would not fair well in appearance scores. Just my $0.02.

Great job though on the bite through skin, there you have made it to comp chicken nirvana.
Bruce,
I agree and value your opinion..............................that's why I said in my post "I would have liked more color". Meaning exactly what you said in otherwords. Yes it's very blotchy and I have figured out why it was and will correct it next weekend when I do it again. What happened was the original rub crust never cooked into the skin, which never made the skin tacky. That is what caused the blotchiness, because everytime I basted, the sauce rolled off and could not adhere to the meat. I have a fix and most of it was my error.

Other than that, the chicken as far as taste and tenderness was right on!

But yes, I agree it was very blotchy!! Thanks again for your honest opinion Bruce.

Quote:
Originally Posted by Greg Rempe
How do you make the skin "bite through" exactly?
It's in the "Szecret Szauce"!
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Old 03-30-2008, 06:28 PM   #18
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Looked really good buddy. Wish I had some right now.
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