Chicken
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- Pilgrim
- Posts: 25
- Joined: Sat Apr 29, 2017 12:52 pm
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Chicken
I am curious what flavor profile works best for competition chicken? I am planning on entering a competition soon and have been using a commercial BBQ sauce with a little Texas Pepper habanero chicken sauce added in, I like the flavor but don't know if that is a normal profile for chicken in comps, that in advance.
- k.a.m.
- Chuck Wagon
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Re: Chicken
It really is more about what the meat tastes like not the sauce. You can win with sweet baby rays or Kraft original any given day. If the judges like smoked your grilled bird is in trouble if the judges like grilled your smoked bird is in trouble. Shoot for a good back yard BBQ chicken flavor and try it you may be surprised.
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- Pilgrim
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Re: Chicken
Thanks for the comment
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- Pilgrim
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Re: Chicken
We just did a comp and I bet all of the top ten birds were cooked over a charcoal grill. A sweet/ hot glaze without a lot of color seems to do good. Getting it cooked correctly is most important in my opinion.
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- Pilgrim
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Re: Chicken
Don't cry because it is over,smile because it is happened.You should remember,our BBQ grill mat are always here with you.
- Kiwiruss
- Bandolero
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Re: Chicken
The best chicken I've had is beer butt, done with a rub and sucklebusters chipotle BBQ sauce. In fact I think there's one coming up now I've written it,lol.
Russ
Russ
Be different.......we love different.
- js-tx
- Cowboy
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- Location: San Antonio, TX
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Re: Chicken
In years past I seemed to do ok when I turned in a bird that was salty and moist on the inside with a sweet heat glaze on the outside. I've seen "pretty birds" do well and "ugly" birds do well, I don't think appearance plays a big part.. thankfully. I once asked a couple judges what they liked about the chicken entries and they told me some of the birds had a nice sweet sauce. I was surprised, cause when I judge I don't even bother with the skin or outside glaze.
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