Hello Pit Friends,
My Dad, my brother LakeviewBBQ and I are entering our first competition this year, BBQ on the Bow in Calgary, Canada http://bbqonthebow.com/. We have fairly solid rib, brisket and pork butt game plans, but I thought I would ask the Pit for some advice with chicken.
Specifically, what rub and saucing strategies do you use to compete (herb based rub or something more classic BBQ like MMD or BBBR)?Has anyone ever placed high or won in chicken? If so, what approach did you take? Saucing tends to ruin skin texture, so do you enter no sauce? Do you only sauce the bottom and allow the top skin to be crispy?
I am pretty good at getting crispy skin and so its the flavor profile and sauce selection I am most curious about, but if anyone has any other ideas or advice on contest birds please don't be shy.
Yours in Q,
bbqoaf
My Dad, my brother LakeviewBBQ and I are entering our first competition this year, BBQ on the Bow in Calgary, Canada http://bbqonthebow.com/. We have fairly solid rib, brisket and pork butt game plans, but I thought I would ask the Pit for some advice with chicken.
Specifically, what rub and saucing strategies do you use to compete (herb based rub or something more classic BBQ like MMD or BBBR)?Has anyone ever placed high or won in chicken? If so, what approach did you take? Saucing tends to ruin skin texture, so do you enter no sauce? Do you only sauce the bottom and allow the top skin to be crispy?
I am pretty good at getting crispy skin and so its the flavor profile and sauce selection I am most curious about, but if anyone has any other ideas or advice on contest birds please don't be shy.
Yours in Q,
bbqoaf
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