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Chicken

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  • Meatmeinstl
    replied
    Started competing last year. Our scores have increased, but we are still around the middle of the pack. At the last competiton our ribs were spot on in taste and tenderness. However the bones were not at all straight and there were some knuckles on the top. (the trimmer and skinner may have had a few too many libations whilst prepping friday night) Any ways I knew presentation was going to be a liability. Out of 6 judges I think 4 gave us 9s in both taste and tenderness. and 7s in presentation. Another judge gave us 8s for for taste and tenderness. The last judge gave us a 9 in appearance but 7 in taste and a 6 in tenderness. What am I getting at? Judging can be such a crapshoot.

    Leave a comment:


  • scorched_porch
    commented on 's reply
    Thanks, looking for some trusted info from the trenches. I'm gathering data from everywhere and I find A LOT of it all over the place in terms of method, style and preference.

  • CandySueQ
    commented on 's reply
    And I did pretty good in chicken last year! Finished up at #89 KCBS Team of the Year chicken.

  • CandySueQ
    replied
    I don't poach at all! I smoke my chicken. Used to use butter years ago and I like the taste. Big Problem -- sauce kinda slides off and doesn't cover real well! So, I smoke my chicken without using any kind of oily product. Sauce looks much prettier.

    Leave a comment:


  • scorched_porch
    replied
    Okay, this started out as a competition "Chicken" post, so I'll bring it back around to that instead of starting a new thread. I'm new to competition this year - and sifting through hordes of data. Question I have is:

    Everyone seems to poach in margarine instead of butter because of what they are calling the "smoke point" (which I think isn't really a traditional smoke point for the oil, but where the milk solids burn). What if one were to use clarified butter (Ghee) instead? I haven't tried it (I will this weekend) but has anyone else? I just can't bring myself to poach in margarine.

    Leave a comment:


  • SwampDonkeyzBBQ
    commented on 's reply
    I agree. At last years Shotgun Fred Cook Off (KCBS Sanctioned), one of the top IBCA cookers took fifth, overall, and didn't change his profile one bit. Also, he didn't even use garnish in his boxes.

  • CandySueQ
    replied
    Originally posted by 7pigfeathers7 View Post
    There is no doubt that KCBS judges are taught that all cue should taste the same. To compete there, you must understand and produce the desired 'cue. In contrast, non-sanctioned contests where the judges include the reigning Dairy Princess, a city councilman, the Elks lodge president and three of the promoter's in-laws will really leave you scratching your head.
    I believe I'll call false on that statement! In fact, I'd say that a KCBS CBJ class does NOT mandate a specific taste at all. I was at a contest this past weekend and I tasted brisket from 5 different teams. You would not have believed the variety of flavors! I was surprised that the sweetest brisket scored as high as it did (candy sauce). But my brisket with no sweetness other than the sweetness of beef came in a respectable 11th.

    Also, in the 11 years I've been competing, it's been my experience that judges' tastes change. But a balanced flavor profile with perfectly cooked texture always gives a cook an advantage.

    Leave a comment:


  • SwampDonkeyzBBQ
    replied
    I only get to do one KCBS event a year. There's not too many of those in East Texas. I do cook thighs, because that's what I've seen winning while I was studying the KCBS style of cooking. Mostly we do IBCA and TGCBCA. Half chickens, fully jointed, are a real test of your patience. It takes a while to learn how to get the dark meat done, without drying the breast out. At comps I cook on an offset, a UDS (with a Guru), and a 22.5 OTG.

    Leave a comment:


  • 7pigfeathers7
    replied
    There is no doubt that KCBS judges are taught that all cue should taste the same. To compete there, you must understand and produce the desired 'cue. In contrast, non-sanctioned contests where the judges include the reigning Dairy Princess, a city councilman, the Elks lodge president and three of the promoter's in-laws will really leave you scratching your head.

    Leave a comment:


  • boftx
    commented on 's reply
    Whole-heartedly agree! I might allow lump charcoal since that is what our sticks turn into in the course of the cook, but that would be it. None of those new-fangled briquette things. And how the devil do you get smoke from gas or electricity?!? If you gotta put wood chips on it you might as well use wood to begin with and do it right.

  • Marauderer
    replied
    Originally posted by DWCowles View Post
    I think they all should use a stick burner. No charcoal, no pellets, just old fashion natural wood logs. That's my opinion and I'm sticking to it.
    You are a hard man DWC but, I agree with you. To many new fangled pieces of equipment. No electronics and nothing but wood for fuel.

    Leave a comment:


  • DWCowles
    replied
    I think they all should use a stick burner. No charcoal, no pellets, just old fashion natural wood logs. That's my opinion and I'm sticking to it.

    Leave a comment:


  • Thom Emery
    replied
    Finding dedicated level headed people who will drive great distances to judge BBQ for no compensation. Isn't easy. KCBS and it's certified BBQ judges is the best way to accomplish that

    Leave a comment:


  • Meathead
    commented on 's reply
    Makes sense to me.

  • Jon Solberg
    commented on 's reply
    That seems to make sense right?

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