Competition Chicken Roundtable...
Moderator: TBBQF Deputies
- Brandon87
- Wrangler
- Posts: 51
- Joined: Mon May 21, 2012 11:57 am
- Location: Weatherford, TX
- Contact:
Re: Competition Chicken Roundtable...
I always go for the dark mahogany look. Sweet with heat sauce. It has been my experience that a hint of fruit sometimes works well with ribs but hasn't ever helped me with chicken.
-
- Outlaw
- Posts: 2074
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: Competition Chicken Roundtable...
Cannonball Express wrote:Is it just the higher cooking temps that get those beautiful colors on those chickens, or is there a secret? like butter or olive oil?!?!
You can alter color a few different ways. Spraying it with pam or brushing with oil with brown the chicken...sauce or a glaze will give it the "glistening" effect and make it orange or brown obviously... But the type of wood you choose can have a huge effect on it as well. Oak and pecan will give it more of the traditional medium brown, while apple makes it lighter than usual... if you want the mahogany look use cherry. Regardless of what you do with the above, always cook it a chicken at atleast 275, preferrable 325-350.
L-n-S is usually chose because in theory the meat has a higher fat cotent that needs a lil time to break down during the cook, not the case with chicken. Fat isn't marbled throughout and the only thing you're rendering out is what is on the skin, so essentially unlike a brisket or rib it doesnt need time to render out throughout the entire cut. You're just trying to get it up to temp and the less time it's exposed to the heat the less time it has to dry out. Hopefully this paints as better picture of reasoning for you...
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
- Big Ed
- Outlaw
- Posts: 2385
- Joined: Sat May 02, 2009 9:35 pm
- Location: Ft. Worth, Texas
- Contact:
Re: Competition Chicken Roundtable...
Can't Beat A Drum!!!
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- Cannonball Express
- Rustler
- Posts: 103
- Joined: Mon Nov 11, 2013 3:07 pm
- Location: Glen Rose, TX
- Contact:
Re: Competition Chicken Roundtable...
jtilk wrote:Cannonball Express wrote:Is it just the higher cooking temps that get those beautiful colors on those chickens, or is there a secret? like butter or olive oil?!?!
You can alter color a few different ways. Spraying it with pam or brushing with oil with brown the chicken...sauce or a glaze will give it the "glistening" effect and make it orange or brown obviously... But the type of wood you choose can have a huge effect on it as well. Oak and pecan will give it more of the traditional medium brown, while apple makes it lighter than usual... if you want the mahogany look use cherry. Regardless of what you do with the above, always cook it a chicken at atleast 275, preferrable 325-350.
L-n-S is usually chose because in theory the meat has a higher fat cotent that needs a lil time to break down during the cook, not the case with chicken. Fat isn't marbled throughout and the only thing you're rendering out is what is on the skin, so essentially unlike a brisket or rib it doesnt need time to render out throughout the entire cut. You're just trying to get it up to temp and the less time it's exposed to the heat the less time it has to dry out. Hopefully this paints as better picture of reasoning for you...
Absolutely! Thank you sir!!!!
Tyler "TC" Cannon
-
- Wrangler
- Posts: 59
- Joined: Sat Feb 16, 2013 11:12 am
- Location: Round Rock, TX
- Contact:
Re: Competition Chicken Roundtable...
What kind of skin texture are you looking for?
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: Competition Chicken Roundtable...
Mr. Orange wrote:What kind of skin texture are you looking for?
Easily cut through with a plastic knife, but I really don't worry too much about the skin, it's rendered useless after the first judge or 2 anyway.,
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
- txluke
- Wrangler
- Posts: 68
- Joined: Wed Jan 27, 2010 10:14 pm
- Location: Victoria
- Contact:
Re: Competition Chicken Roundtable...
I cook whole organic chickens. I split them and brine. I cook over mesquite lump. I just started to lightly sauce near the end. Haven't tried in comps yet.
-
- Pilgrim
- Posts: 10
- Joined: Thu Aug 29, 2013 7:58 pm
- Contact:
Re: Competition Chicken Roundtable...
IS there any benefit to cooking a spatchcocked chicken (intact) insteaf of cooking two separated halves?
Also, When I spatchcock my bird then split it, I notice little ribs underneath the bird close to the breast. Do you guys just leave those or try to cut them off?
Also, When I spatchcock my bird then split it, I notice little ribs underneath the bird close to the breast. Do you guys just leave those or try to cut them off?
-
- Bandolero
- Posts: 698
- Joined: Thu Jul 18, 2013 8:09 am
- Location: Brenham, Texas
- Contact:
Re: Competition Chicken Roundtable...
Nobody is gonna eat them rib bones on the bottom side of the chicken, that's just extra work you don't have to do. We don't even season the bottom of the chicken.
Life has no remote control, get up and change it yourself!
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
-
- Outlaw
- Posts: 2074
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: Competition Chicken Roundtable...
I cut my chicken in halves, I personally dont see a benefit to leaving the bird spatchcocked vs a full split. In fact I cut into halves so I dont worry about the skin pulling after it's cooked. As for the rib bones, the only reason I may remove them is because I'm brining in a bag and dont want them to puncture it.
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
-
- Rustler
- Posts: 127
- Joined: Fri Apr 29, 2011 9:39 am
- Contact:
Re: Competition Chicken Roundtable...
My chicken stays light brown. Seems to always hit. Brine, season, light glaze. 165 pull, tray, listen for my number
- atcNick
- Outlaw
- Posts: 1333
- Joined: Sat Aug 08, 2009 7:17 pm
- Location: Longview, TX
- Contact:
Re: Competition Chicken Roundtable...
Any of you guys using butcher's or copycat'?
-Nick
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
-
- Cowboy
- Posts: 289
- Joined: Sat Jan 11, 2014 6:09 pm
- Location: McKinney, TX
- Contact:
Re: Competition Chicken Roundtable...
atcNick wrote:Any of you guys using butcher's or copycat'?
Butchers seems to be a better option for me than the Kosmo's I tried, but the Kosmo's was a fine product and I'm sure there are an ample number of people experiencing success with it. Butchers seems to mix easier for me.
-
- Bandolero
- Posts: 698
- Joined: Thu Jul 18, 2013 8:09 am
- Location: Brenham, Texas
- Contact:
Re: Competition Chicken Roundtable...
Tried the bird booster, pocketed too much with weird yellow color mixed half strength. That forced me to make my own brine injection and we been on a roll ever since then in chicken. Also , just FYI, everyone that tried the bird booster at our tasting got the S***s! The flavor you can get into your bird by making your own injection can be mind blowing.
Life has no remote control, get up and change it yourself!
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
-
- Outlaw
- Posts: 2074
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: Competition Chicken Roundtable...
JMoney7269 wrote: Also , just FYI, everyone that tried the bird booster at our tasting got the S***s!
You sure that wasnt from an under cooked bird ???
![Laughing 7 :laughing7:](./images/smilies/laughing7.gif)
![Laughing 7 :laughing7:](./images/smilies/laughing7.gif)
As with most commercial injections their "directions" are usually to strong. More you use= more you buy = more $$ in their pocket. So it tends to be logical they would do that.
I cant speak for their both chicken injections but Kosmo's seems to be too salty for my taste.
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Return to “Competition BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 17 guests