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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 05-31-2007, 09:12 AM   #16
Plowboy
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Quote:
Originally Posted by BBQ_Mayor View Post
Chicken is easy, pork on the other hand is a different animal.
Its called a pig.
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Unread 05-31-2007, 09:28 AM   #17
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A pig. Now that's funny.
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Unread 05-31-2007, 09:31 AM   #18
FlCracker
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try starting with a leg qtr remove u get more skin to work with
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Unread 05-31-2007, 10:25 AM   #19
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Smile Skin Wtf

OK guys some basic FYI
This is some info I have discovered over the past few years on chicken cooking, smoking, and frying. This information has helped me win bird a few times. Chicken Skin WTF

OK I have found two kinds of chicken for sale!
Fryer Chicken and Smokin’ Chicken

Birds store fat mostly in the skin and Chickens with a thick fatty yellowish skin are mostly produced by big chicken producers like Purdue etc. A fatty yellow stained skin comes from the chicken's growth enhancing diet like corn. You guys will find that yellow more fatty skin is associated with a higher quality bird in the stores and this is most likely true but white/light skinned bird will get crispier faster and has less FAT content than a yellow skin bird. I realize other variables should be considered when discussing skin color like chicken processing temps etc etc. but this has been my experience. While shopping for chicken I look for a young bird with a thinner translucent skin. I try to look for bird that is advertised as a young bird and look for skin quality and fat content IN THE SKIN.

Just my 2 cents worth on the subject and I hope it helps a few guys put it all in the box!
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Unread 05-31-2007, 10:44 AM   #20
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Quote:
Originally Posted by smokincracker View Post
OK guys some basic FYI
This is some info I have discovered over the past few years on chicken cooking, smoking, and frying. This information has helped me win bird a few times. Chicken Skin WTF

OK I have found two kinds of chicken for sale!
Fryer Chicken and Smokin’ Chicken

Birds store fat mostly in the skin and Chickens with a thick fatty yellowish skin are mostly produced by big chicken producers like Purdue etc. A fatty yellow stained skin comes from the chicken's growth enhancing diet like corn. You guys will find that yellow more fatty skin is associated with a higher quality bird in the stores and this is most likely true but white/light skinned bird will get crispier faster and has less FAT content than a yellow skin bird. I realize other variables should be considered when discussing skin color like chicken processing temps etc etc. but this has been my experience. While shopping for chicken I look for a young bird with a thinner translucent skin. I try to look for bird that is advertised as a young bird and look for skin quality and fat content IN THE SKIN.

Just my 2 cents worth on the subject and I hope it helps a few guys put it all in the box!
How about a brand name ???
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Unread 05-31-2007, 10:46 AM   #21
Q Haven
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Bell & Evans tends to have lighter colored skin....
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Unread 05-31-2007, 02:06 PM   #22
DeanC
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I am not real sure what more you are looking for, the chicken turn in boxes on your site look awesome.
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Unread 05-31-2007, 02:21 PM   #23
MoKanMeathead
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Yea, they do look good. Although I tasted some of Jeff's chicken this weekend - excellent except that it burnt my chin when the skin came off.
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Unread 05-31-2007, 02:31 PM   #24
Jeff_in_KC
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Wayne, recall what I told you... the OTHER side of the thigh Tammy bit into and the skin tore easily. Not sure why it would be so different on each side of the thigh but maybe theres something to be hit upon here. Like left handed briskets supposedly being more tender.
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Unread 05-31-2007, 02:41 PM   #25
Plowboy
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Quote:
Originally Posted by Jeff_in_KC View Post
Wayne, recall what I told you... the OTHER side of the thigh Tammy bit into and the skin tore easily. Not sure why it would be so different on each side of the thigh but maybe theres something to be hit upon here. Like left handed briskets supposedly being more tender.
So what you are saying is that there is a different sensation when Wayne bites your thighs than when Tammy does. Interesting.
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Unread 05-31-2007, 04:03 PM   #26
big daddy Q
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Default huh?

put it all in the box ?

the young chickens are whole chickens, most of us brethren cook parts of the chicken............... is cracker cookin whole chickens then cuttin the parts out ?....................could you please make this more clear
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Unread 05-31-2007, 08:01 PM   #27
BBQ_Mayor
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Quote:
Originally Posted by Plowboy View Post
Its called a pig.

That's what I've been doing wrong. Thanks for the tip Todd.
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Unread 05-31-2007, 08:51 PM   #28
Jeff_in_KC
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Quote:
Originally Posted by Plowboy View Post
So what you are saying is that there is a different sensation when Wayne bites your thighs than when Tammy does. Interesting.

Hmmm... well Todd... in a word, yeah!
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Unread 06-01-2007, 11:44 AM   #29
Pepeq
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Last year we went with boneless, skinless chicken thighs at 2 different comps. Once we finished 11th and one we finished top half. One judge absolutely hated it and gave us straight 4s. Right now I trim the skin between 1/4 and 1/8 inch larger than the meat. If there is a little too much or a little too little skin after cooking, the garnish hides it.
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Unread 06-01-2007, 03:46 PM   #30
patrick
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were a rookie team just starting out i would love to see a couple of pixs of what a turn in box of chicken or any other meat should look like thanks for the help patrick burnt fork boys bakersfield ca.
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