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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 08-08-2011, 01:04 PM   #1
Buckscent
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Default Comp Chicken question

How do you get that shap of the chickens you put in the box? Almost round shape? do you form theighs before or after smoking?
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Unread 08-08-2011, 01:10 PM   #2
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Shape it pre cooking. Whether is is through knife skills, or cramming it in a muffin pan, the basic shape is pre cook.
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Unread 08-08-2011, 04:53 PM   #3
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The oval shape does come from putting them in muffin pans.
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Unread 08-08-2011, 05:22 PM   #4
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i don't turn in thighs, i hate cooking them, and trimming them. The way you need to trim and cook them for a comp is a complete bastardization. We cook legs, skin's thinner, always bite thru, and personally id rather take 1 bite of a well cooked leg than a bite of a strange looking thigh
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Unread 08-08-2011, 09:15 PM   #5
Buckscent
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Quote:
Originally Posted by early mornin' smokin' View Post
i don't turn in thighs, i hate cooking them, and trimming them. The way you need to trim and cook them for a comp is a complete bastardization. We cook legs, skin's thinner, always bite thru, and personally id rather take 1 bite of a well cooked leg than a bite of a strange looking thigh
How do you do with legs??? I hear 90% turn in thighs. I would like to do legs but if legs don''t win then thighs it is
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Unread 08-09-2011, 04:00 PM   #6
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Quote:
Originally Posted by bbqbrad View Post
The oval shape does come from putting them in muffin pans.
if the bone "holds it up", it well be oval...if it fits in the pan tight it well come out as a flying sacucer :)
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