I am new to the competition world and have been charged by my team to perfect our chicken recipe. The last two competitions we did require half chickens. I will say that it has been hard to find much info on competition half chickens since most everything is geared toward KCBS. I am trying to come up with the best method for getting a really juicy chicken. It seems that the general consensus is to brine the chicken, but I am wondering if I should also allow it to sit in a faux cambro for about 30 minutes after cooking. If I should, would I need to do it before saucing and then add sauce and finish right before turn in? Any thoughts would be appreciated.
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Club Member
- Jul 2016
- 9361
- Virginia
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3 Weber Performers
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I would say no to the cambro. Would think you would lose your crispy skin. Experimentation sounds like the thing to do. Good luck and keep us informed.
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Personally I don’t Cambro turn in 1/2s. I do brine as long as possible. I like Oakridge game changer. I trust my butcher for rubs if you know what that means. I try and time my cook to come offthe smoker right into the box.Last edited by Jon Solberg; February 13, 2018, 05:38 PM.
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Here is a picture of our turn in. I did a brinerade for about 10 hours and injected. We did not make the top 20, so don't know where we really ended up. It did not help that I cooked this bird different from any other I have ever cooked, so I am not even sure how it tasted. Will be doing a lot more practice between now and next comp.
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
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Both CandySueQ and WestDawg chicken entries look great! What kind of cookers do you use when on the road? The plus side for you WestDawg is that chicken is cheap. Buy lots and practice until your family gets sick of eating it...
I would love to get into competition, but I'm too busy cooking for myself and family already. Maybe after I get the kids all married off and out of the house I'll have time to travel...
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CandySueQ Do you ever come to the WistleStop competition in Huntsville, Alabama? It's May 4-5 this year (more at https://whistlestopweekend.com).
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