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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 05-01-2007, 04:52 AM   #1
Capt ron
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Default Help in Breast area...

If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week
Capt
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Unread 05-01-2007, 07:26 AM   #2
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Try brining them and cook to 165.
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Unread 05-01-2007, 01:10 PM   #3
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Capt. Ron,

I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box?
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Unread 05-01-2007, 01:12 PM   #4
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Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.
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Unread 05-01-2007, 02:44 PM   #5
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Make it easy on yourself and do thighs! Everybody and their mother does em but they usually win.
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Unread 04-19-2010, 12:46 PM   #6
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Isn't that the problem....that everyone does thighs? Is there an argument to be made that being different could make you stand out?
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Unread 04-19-2010, 12:48 PM   #7
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On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?
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Unread 04-19-2010, 12:50 PM   #8
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I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet.
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Unread 04-19-2010, 12:51 PM   #9
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Quote:
Originally Posted by lbmksu View Post
On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?
Really depends on the contest. A lot of organizers are trying to get as many CBJs as possible.
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Unread 04-19-2010, 02:39 PM   #10
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Quote:
Originally Posted by Plowboy View Post
Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.
ServSafe still uses 145 - beef, fish and pork, 155 ground beef or pork, 165 poultry. Just took the test.
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Unread 04-19-2010, 08:26 PM   #11
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Quote:
Originally Posted by smknwhlswife View Post
I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet.
Some teams can win without thighs, but most don't. Why push that rock uphill? If a top team like Smoke On Wheels can't get breasts right, that should give you an idea of just how high that hill is.
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Unread 04-19-2010, 09:21 PM   #12
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Quote:
Originally Posted by Capt ron View Post
If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week
Capt
We had some success last year with breast only and breast/thigh combo boxes. When done well, the breast can be very tender and moist. I wouldn't cook them much past 160F.
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Unread 04-19-2010, 10:18 PM   #13
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This thread has a severly misleading title...

We've tried thighs and wings. I don't think I can consistently produce a really perfect breast. As for the amount, two sliced up would be plenty.
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Unread 04-20-2010, 08:03 AM   #14
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I've won with white meat, but being the King of Brining, you already know my secret.

Two keys: Brining and temp.

I wouldn't try to guess what judges like/don't like. I've actually heard it all ways; I like white meat, I don't like white meat, I like dark meat, I don't like dark meat.

Just make sure if you ever turn it in, that it's not overcooked AND it's tender. That's the challenge.

Quote:
Originally Posted by Sawdustguy View Post
Capt. Ron,

I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box?
Sawdust, you don't have to turn in 6 whole breasts, you just have to have 6 pieces. There are a lot of options. 3 cut in 1/2; 4 cut up into larger chunks, 6 whole breasts. I did that one, did well with it, but the size/shape is pretty hard to find.

I cook bone on like Todd suggested.
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Unread 04-20-2010, 10:31 AM   #15
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Quote:
Originally Posted by lbmksu View Post
On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?
Organizers typically try to get as many CBJ's as possible, but in my experience the judges don't really care if the meat is white or dark as long as it is cooked right. I have rarely seen a breast that is not dry by the time it gets to our table. On those rare occasions, however, it can be really really great.

I like the idea of cooking it on the bone and then removing it to box. I will be stealing that one if I ever do breasts.
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