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BigOrangeSmoker
Member
USA
4756 Posts |
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BILLYBONESBBQ
Moderator
USA
1101 Posts |
 Posted - 06/14/2009 : 08:56:57
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I'VE ALWAYS GRILLED MY RIBS AND CHICKEN BEFORE TURN IN AND WAS OFTEN REJECTED FOR GRILL MARKS. WHY DIDN'T I THINK ABOUT BRAISING IN BUTTER? BUTTER DOES A MAN GOOD. I LIKE THE METHOD FOR MY CATERING COMPANY . BUT SOMEHOW SEEMS TOO ARTIFICIAL FOR REAL SMOKED MEAT COMPETITION .. KINDA LIKE TOO MUCH FOOLING AROUND WITH.. KINDA FEEL THE NEXT STEP WILL BE TO INCLUDE THE "GARNISH" AS SOMETHING YOU WOULD ROLL UP, IN THE CHICKEN 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Texanx5
Moderator
USA
1971 Posts |
Posted - 06/14/2009 : 09:21:14
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Looks like a lot of labor for chicken.  Might try some time for kicks and see if it seems worth the trouble.
Dewayne
ddg (Texanx5)
2- Old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smokers gf222CM
Stumps Smokers SW42x6 off-set
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Bob in Fla
Member
USA
2991 Posts |
Posted - 06/14/2009 : 09:27:00
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quote:
Originally posted by Texanx5
Looks like a lot of labor for chicken. Might try some time for kicks and see if it seems worth the trouble.
Chicken is already the most labor intense category out there. I'm working on a new chicken cooking idea that was Quau inspired. So far, not perfect, but getting there.
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GGF222CM
Stump's Tailgater
Bunch of Kamados (4)
WSM + Weber Smokey Joe
Mini Green Egg
Lodge Grill
KCBS CBJ
FBA MCBJ
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BigOrangeSmoker
Member
USA
4756 Posts |
Posted - 06/14/2009 : 10:07:22
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BOB TALK TO ME ABOUT THIS QUAU INSPIRED CHICKEN
Off The Sauce Cookers
FBA Member
Stump GF223P
Huntsville,Alabama
phil.white@comcast.net |
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Big Dude
Administrator
943 Posts |
Posted - 06/14/2009 : 10:21:35
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I don't compete so this isn't worth much, but is in response to several recent threads - "whats up with sweet meat, etc". I'm thinking I'll become a BBQ judge and will score the items that taste the most like the meat they are supposed to be the highest and those that are the most processed and furtherest from natural the lowest. So a brisket that is perfectively cooked with a good beefy taste and little un- natural taste would be highest and this highly processed chicken would score low. Personally and solely based upon what I read on forums, I think the judges need to be re-calibrated. The way they seem to be headed, McRibs will soon be winning.
East Tennessee = Almost Heaven, South
Non Competitor, "Real Pitmaster" wanabee
Klose Offset
Stumps Classic
Weber one step
Ducane gasser
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Bob in Fla
Member
USA
2991 Posts |
Posted - 06/14/2009 : 10:48:10
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quote:
Originally posted by BigOrangeSmoker
BOB TALK TO ME ABOUT THIS QUAU INSPIRED CHICKEN
Stump calls it "KFC". He says that the process is "fried chicken". But it is cooked in a smoker, on the grates.
BOB
that's what socializing at contests is all about
Raw Meat Should NOT Have an Ingredients List
Stump's GGF222CM
Stump's Tailgater
Bunch of Kamados (4)
WSM + Weber Smokey Joe
Mini Green Egg
Lodge Grill
KCBS CBJ
FBA MCBJ
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Edited by - Bob in Fla on 06/14/2009 11:23:41 |
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Bob in Fla
Member
USA
2991 Posts |
Posted - 06/14/2009 : 10:50:32
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Big Dude, KCBS has recently ruled that cold chicken salad is a legal turn in. 
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GGF222CM
Stump's Tailgater
Bunch of Kamados (4)
WSM + Weber Smokey Joe
Mini Green Egg
Lodge Grill
KCBS CBJ
FBA MCBJ
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Al Dente
Member
USA
634 Posts |
Posted - 06/14/2009 : 14:06:18
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In a contest several years ago, a team's chicken was disqualified because the judge's thought the chicken was fried. It's skin was co crispy and coated with a fine flour mixture. The team did not, and I repeat, DID NOT cheat and fry the chicken, it was coated and smoked. They developed a technique that produced a crispy skin. Neighboring teams were interviewed and questioned to see if anyone saw something illegal, all were in conjunction in that no one witnessed anything illegal or shady. They were still disqualified. I really felt for those guys. The contest was poorly run, and this was just one of the many disappointing factors that weekend.
I wish I was born with two stomachs. All the best, Al. |
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Bob in Fla
Member
USA
2991 Posts |
Posted - 06/14/2009 : 14:48:33
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I almost think I remember hearing about that. Reminds me of a couple of things to try with my method.
No oil is used in this process except the small amount that may (or not) be included in the marinade.
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GGF222CM
Stump's Tailgater
Bunch of Kamados (4)
WSM + Weber Smokey Joe
Mini Green Egg
Lodge Grill
KCBS CBJ
FBA MCBJ
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Edited by - Bob in Fla on 06/14/2009 15:09:06 |
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Purple Shadow
Member
USA
1502 Posts |
Posted - 06/14/2009 : 20:10:07
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They do nice and uniform and the like. But why can't we just go back to turning in chicken thighs rather than have to sculpt something that ends up looking more like a Mrs. Paul's fish stick.
Larry
Topeka, Kansas
Learnin' N Burnin'
KCBS CBJ
Good-one 30-12
Good-one 30-24
Stumps Elite 6 |
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HoocheeQue
Moderator
USA
3734 Posts |
Posted - 06/14/2009 : 22:36:09
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quote:
Originally posted by Purple Shadow
They do nice and uniform and the like. But why can't we just go back to turning in chicken thighs rather than have to sculpt something that ends up looking more like a Mrs. Paul's fish stick.
Larry
Topeka, Kansas
Learnin' N Burnin'
KCBS CBJ
Good-one 30-12
Good-one 30-24
Stumps Elite 6
Because the people winning are turning in the sculpted fish sticks! I HATE trimming chicken.
Stumps Elite 6
WSM
Chargriller Outlaw
FBA member
HoocheeQue Barbecue Team
Valley, AL |
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BILLYBONESBBQ
Moderator
USA
1101 Posts |
Posted - 06/15/2009 : 07:14:02
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WHO IS RESPONSIBLE FOR TRAINING JUDGES. WHY ARE JUDGES SO CLUELESS ABOUT SMOKING MEATS. WHY DO THEY PREDOMINATELY PREFER SWEET. IS McDONALDS DOING A BETTER JOB OF TRAINING FUTURE CHEFS THAN KCBS, MIM, FBA?  
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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DawgPhan
Member
USA
256 Posts |
Posted - 06/15/2009 : 07:31:07
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The almost fried chicken is fairly straight forward to make. Just egg wash and flour. I have done it a few times in wing comps, but wouldnt consider it for a contest. Same with the chicken lollipop. Now the pickled pig method seems like a lot of work for chicken but if it is winning certainly seems to be worth the effort.
http://www.nationalbbqrankings.com |
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DawgPhan
Member
USA
256 Posts |
Posted - 06/15/2009 : 07:32:26
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quote:
Originally posted by Big Dude
I don't compete so this isn't worth much, but is in response to several recent threads - "whats up with sweet meat, etc". I'm thinking I'll become a BBQ judge and will score the items that taste the most like the meat they are supposed to be the highest and those that are the most processed and furtherest from natural the lowest. So a brisket that is perfectively cooked with a good beefy taste and little un- natural taste would be highest and this highly processed chicken would score low. Personally and solely based upon what I read on forums, I think the judges need to be re-calibrated. The way they seem to be headed, McRibs will soon be winning.
East Tennessee = Almost Heaven, South
Non Competitor, "Real Pitmaster" wanabee
Klose Offset
Stumps Classic
Weber one step
Ducane gasser
Please dont become a judge. No one should get into bbq judging so that they can screw people over, which is what you want to do.
http://www.nationalbbqrankings.com |
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Furgus
Member
USA
703 Posts |
Posted - 06/15/2009 : 18:24:36
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Let us not forget the other variables in this process such as brine, spices used, sauce or glaze to come up with a winning combination.
HART'S BBQ
CreekSide Smokers
Furgus - Pit Boss
" BBQ RESPONSIBLY "
League of BBQ Bushwhackers
Swannanoa Valley, NC |
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Topic |
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Outstanding Chicken Info
