Competition Chicken Roundtable...

All other competition related questions or comments about recipes, techniques, and related topics.

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k.a.m.
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Re: Competition Chicken Roundtable...

Postby k.a.m. » Tue Mar 20, 2018 6:08 am

K LoLo wrote: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?

IBCA requires two fully jointed chicken halves this includes the breast, wing with wing tip, leg and thigh. You may remove the backbone if you choose to do so. We do not care who split your halves so yes you can use pre split birds as far as we are concerned but if you are doing a comp where meat inspections are enforced check with the promoter before trying them they are the ones making the meat inspection rules not us.
Always remember slow and steady wins the race.



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js-tx
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Re: Competition Chicken Roundtable...

Postby js-tx » Wed Mar 28, 2018 10:30 pm

allenayres wrote:
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:


Yes, I remove the foil about half way through the cook.. I had the same problems you've had.
Don't think appearance matters a whole bunch for chicken, but there are ways to cut it up to keep it juicy.
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Re: Competition Chicken Roundtable...

Postby allenayres » Thu Apr 05, 2018 8:17 pm

js-tx wrote:Yes, I remove the foil about half way through the cook.. I had the same problems you've had.
Don't think appearance matters a whole bunch for chicken, but there are ways to cut it up to keep it juicy.


Thank you, I’ve seen some judges scowl when they open the box, maybe it was the smell :)
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Re: Competition Chicken Roundtable...

Postby Rambo » Sat Apr 07, 2018 7:09 am

Make sure to use fresh chicken
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allenayres
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Re: Competition Chicken Roundtable...

Postby allenayres » Sat Apr 07, 2018 11:10 pm

Rambo wrote:Make sure to use fresh chicken


At my first competition by myself I brought what I thought was fresh chicken... next morning they were puffed up and rank. Had to toss them :whiteflag:
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Re: Competition Chicken Roundtable...

Postby Rambo » Sun Apr 08, 2018 7:30 am

Well, you know how it is when a Chick gets Puffed up & Rank

:laughing7:
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Re: Competition Chicken Roundtable...

Postby birdsbbq » Mon Apr 30, 2018 1:02 pm

So I've had too much sweetness on some, and too much saltiness on others. Both using different brines. Suggestions for a simple not too sweet/salty brine. I know it's not rocket surgery, but I'm tired of wasting birds.Just reading some of these responses, I'm not really picky on brands I've chosen either. I buy HEB or Sanderson usually maybe I'm buying something that is pre-salted. :whiteflag:
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Re: Competition Chicken Roundtable...

Postby js-tx » Sun May 06, 2018 10:49 pm

birdsbbq wrote:So I've had too much sweetness on some, and too much saltiness on others. Both using different brines. Suggestions for a simple not too sweet/salty brine. I know it's not rocket surgery, but I'm tired of wasting birds.Just reading some of these responses, I'm not really picky on brands I've chosen either. I buy HEB or Sanderson usually maybe I'm buying something that is pre-salted. :whiteflag:


Every piece of meat including chicken is different. The best you can do is try to stick to the same brands and methods. Personally I think splitting a chicken and allowing the pink fluid stuff to ooze out over a day or two is a good idea. Leaves more room for brine and/or injection.

Try a cup a kosher salt, a cup of light brown sugar, and a couple tablespoons of course pepper as your base brine. Make sure you brining times are the same and just about everything else is almost the same. Adjust from there.

For me personally I've never had a too sweet of a bird after brining, could it have been your rub?

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