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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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Old 05-04-2013, 07:40 AM   #16
Jensen
Found some matches.
 
Join Date: 04-09-13
Location: Potsdam, NY
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Thanks for all the good feedback. Given that this is nonsanctioned would it still be worth while to scrape the underside of the chicken thighs, rewrap and cook them and cook the other parts separate? Or since there are 2 birds skip the scraping step and just cook the birds spatchcocked?
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Old 05-04-2013, 06:54 PM   #17
RangerJ
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Join Date: 11-04-08
Location: Houston, Texas
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Don't scrape.

Cut the chickens in 1/2's. remove the rib / breast bones, its easier than it looks.

Cook the 1/2 chickens. When you get ready to plate, leg quarters should be easy to remove. Seperate leg from thigh.

With an electric knife or a very sharp one, cut your breasts into 6 equal parts, leave the wings on, your breast skin should stay in place, if not put it back.

Place both breast portions in the center of the box, situate the legs and thighs around so it looks good.

You can also remove the wings with poultry shears before hand prior and have them around the breasts as well.

Judges now have 12 breast sections and multiple other parts and pieces.

Good luck!
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Old 05-04-2013, 09:33 PM   #18
Jensen
Found some matches.
 
Join Date: 04-09-13
Location: Potsdam, NY
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RangerJ this is brilliant! I will let you know how it fairs out in a few weeks.

Thanks a ton.
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