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Re: Competition Chicken Roundtable...

Posted: Tue Apr 15, 2014 10:03 pm
by JMoney7269
Yessir we cook our chickens to 160 deep in the breast. The phosphates and yeast extractives, and ingredients I can't pronounce IMO are what made everyone volatile the next day.

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 3:39 pm
by Speed
Another one back to life....
Brookshires brand Grade A 3.5-4lbs
Marinate for 4 hours
Done at 170 in the thigh joint
Grill at 375-400 over kingsford comp with mesquite chunks on a brinkman bullet (Given to me by Redneck, Thanks Jeff!!!)
Seasoned with Redneck Chicken Scratch
Glazed wth a 50/50 mix of SB honey and SB chipolte sauces

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 6:23 pm
by JMoney7269
That's some good looking chicken!

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 9:16 pm
by cowboydon
Dang good looking chicken Speed

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 10:50 pm
by Speed
Thanks guys.... That one there took a first place out of 40 teams. It had everything a person could ask for in a chicken. Tasted like chicken, flavor to the bone and the flavor stayed with you. It's been my go to ever since.

Re: Competition Chicken Roundtable...

Posted: Thu Oct 23, 2014 11:12 am
by OutlawNinja
I have never had luck brining ANYTHING. It always turns out too salty, I usally just season heavily with rub but have thought about injecting. What do you guys typically inject with? And can you add some of your rub to the injection?

Re: Competition Chicken Roundtable...

Posted: Mon Oct 27, 2014 5:24 pm
by Scott P
OutlawNinja wrote:I have never had luck brining ANYTHING. It always turns out too salty, I usually just season heavily with rub but have thought about injecting. What do you guys typically inject with? And can you add some of your rub to the injection?


I brine, but don't inject. I also use all natural birds, and not the pre-enhanced ones. I do Sucklebusters Comp Rub and their Honey BBQ Sauce.

Re: Competition Chicken Roundtable...

Posted: Mon Oct 27, 2014 6:33 pm
by JMoney7269
Brine injecting eliminates that soggy skin since it's only going Into the meat.

Re: Competition Chicken Roundtable...

Posted: Tue Nov 04, 2014 12:02 am
by ThomEmery
Butchers has worked well for us

Re: Competition Chicken Roundtable...

Posted: Tue Nov 14, 2017 3:46 pm
by Ranchertx
Curious if you guys remove the keel bone in the breast? Some say keep it, and some say remove it. If you keep it, then you have to use two chickens to get one half.

Re: Competition Chicken Roundtable...

Posted: Wed Nov 15, 2017 8:50 am
by Swamp Donkeyz BBQ
I remove the keel bone.

Re: Competition Chicken Roundtable...

Posted: Thu Nov 16, 2017 12:04 am
by js-tx
Does everyone split their bird in half before cooking? I've done a couple butterflied birds at home. Both were very juicy, but didn't look so comp worthy when I split it in half.

Re: Competition Chicken Roundtable...

Posted: Wed Mar 14, 2018 12:21 pm
by allenayres
js-tx wrote:Does everyone split their bird in half before cooking? I've done a couple butterflied birds at home. Both were very juicy, but didn't look so comp worthy when I split it in half.


Take for what it's worth, my chicken isn't good yet, but I split mine - first I use a sharp knife to make a clean slice through the skin/meat then use kitchen shears to cut through the bone, at my last comp they looked mo betta than before. I've seen others use toothpicks to hold the skin in place while cooking. I tried that but I'm afraid I may have left one in? :dont:
:laughing7:

Question: IBCA rules ask that we leave the wing tips out at turn in, how are y'all keeping them from getting burnt to a crisp? I've covered the bottom inch or so with foil but on more than half the chickens that results in the wing tip coming off with the foil when I remove them after cooking - do y'all remove them at some point in the middle of the cook? :scratch:

Re: Competition Chicken Roundtable...

Posted: Fri Mar 16, 2018 3:57 pm
by allenayres
allenayres wrote:Question: IBCA rules ask that we leave the wing tips out at turn in, how are y'all keeping them from getting burnt to a crisp? I've covered the bottom inch or so with foil but on more than half the chickens that results in the wing tip coming off with the foil when I remove them after cooking - do y'all remove them at some point in the middle of the cook? :scratch:


Uno mas: I've been hanging my chicken halves in the drum smoker, but the hook wants to go all the way through and puncture a hole through the chicken - do you guys lay them on a grill or have a trick to keep the hook from blowing through both sides?

Re: Competition Chicken Roundtable...

Posted: Mon Mar 19, 2018 12:59 pm
by K LoLo
Does everyone buy whole chickens? Is that better than buying an already split chicken (HEB sells these, for example). Or is buying a split chicken even allowed?