IBCA comp and chicken size to buy.

S

Smokey Bones

Is lookin for wood to cook with.
Joined
Apr 18, 2010
Messages
38
Reaction score
4
Points
0
Location
Fountain Valley, CA
I will be doing my first IBCA comp and have a question on Chicken. It is to be a half chicken, but what is a good size? What size full chicken should I buy to cut in half so it best fits the styro? Not to small that more could be included for the judges, by not so large it gets crammed in and doesn't fit right?
 
We cook 4.5-5 lb birds if its just one half to turn in. You can fit a pretty big half in a box diagonally
 
Jmoney is correct - 4.5-5 lbs is a good size, if you're turning in one half. But keep in mind - the box MUST close. I've seen some HUGE half chickens, even with the backbone cut out, and I know the judges struggled to get those boxes closed after they took their sample! Depending on the number of teams in the contest, tho, you may have to turn in two halves (50+ teams usually requires 2 half chickens) - your box will be larger. Both halves laid diagonally will fit and display nicely.

Lynn H.
 
J$ is right on the $...as is Lynn. I always cook 2 birds (4 halves), this way I have several choices for turn ins, plus some eating when friends show up midday Saturday.
 
Thanks, so I will look for 4-1/2 to 5 lb birds. Agree that two birds and four halves gives the best option for picking one to turn in.

In my practice, I can get juicy meat, but as always skins are the issue. For KCBS thighs I can scrape, but not with the full halves. Any suggestions for rendering out the fat for more "bite-through" skin texture?
 
Higher heat, for a short time, works for me. And don't use a hen(but then again, that too could be just another part of the crappy meat we get in this town...).

Lynn H.
 
Honestly, I'm not sure how much the skin plays a part in the judging process. The judges are using plastic knives and forks to get a sample bite off your bird, so as long as they can cut through or pull back and expose the meat, you should be fine. Higher heat does work, I have been playing with a long smoke, then a high heat finish to set sauce and tighten up the skin, so far it's been a success.
 
Some judges can and will DQ a try if it will not close. We always tell them at the cooks meeting the tray "MUST" close, i can never figure out why some. Ooks just dont pay attn.
Good advice above, i like 4.5ers
 
Smokey Bones said:
In my practice, I can get juicy meat, but as always skins are the issue. For KCBS thighs I can scrape, but not with the full halves. Any suggestions for rendering out the fat for more "bite-through" skin texture?
Click to expand...

Your not be able to get crispy skin to where the judge is gonna be able to cut it, it usually all comes off in one piece. We started doing better focusing on cut through skin rather than crispy. Mayo or olive oil really helps. My buddy uses mayo, I use olive oil and we go back and forth beating each other.
One I did last night. I didn't spritz or do anything to it like I normally do at a comp but the skin was still cut through. 350 and it took 1hr 10 min like usual.
Looks dry right there, but boy does it shine up once I spritz my magic juice in there.
F0D734B3-C577-4A3E-8332-F535CCE8272C-1279-00000174DC332CC8.jpg
 
We prefer them just a bit smaller. 4lbs is our preference but we've never used a bird larger than 4.5lbs.
 
Have seen many many judges eat the skin especially men so its best imo if they. An cut through it although crispy tastes better always. Try to find a balance there.
 
After I cut the bird in half I can slide the skin down the leg and thigh and away from the breast. I remove fat from the underside of the skin season the meat pull the skin back in place and attach it with tooth picks then season and olive oil the skin... Cook at 350 and always works for me.
 
gmholler said:
Jmoney is correct - 4.5-5 lbs is a good size, if you're turning in one half. But keep in mind - the box MUST close. I've seen some HUGE half chickens, even with the backbone cut out, and I know the judges struggled to get those boxes closed after they took their sample! Depending on the number of teams in the contest, tho, you may have to turn in two halves (50+ teams usually requires 2 half chickens) - your box will be larger. Both halves laid diagonally will fit and display nicely.

Lynn H.
Click to expand...

Wow... how in the world do you get two halves in a box? Would love to see a pic of that.
 
Rich Parker said:
Wow... how in the world do you get two halves in a box? Would love to see a pic of that.
Click to expand...

You've never seen a crawfish box (aka "super jumbo foam hinged container")?

http://www.genpak.com/product-info/SN270/

(basically, they're 10x13 rather than 9x9. If I can get them in THIS backwater town(where I spent hours yesterday looking for a decent sized fresh whole chicken without its wingtips cut off!), they must be available all over)

Lynn H.
 
Man that burns me up when I open up the chicken and it don't got the wing tips. I look carefully now.
 
I've noticed the HEB natural chicken has thinner looking skin, mainly cause the skin looks grey/pinkish, which I assume is the meat under the skin. Is this a fair assumption? Thanks!
 
I have seen the natural chicken but only peices. where are you finding heb natural halves or whole chicken?
 
What we finally got was a Sanderson Farms-brand chicken, about the size I wanted (what is the deal with all these 5+ lb chickens?!) - but it was only that particular type that had a see-through bag; the others had colored bags, or the part of the chicken you could see was ONLY the breast and maybe part of a thigh. I'd heard that wingtips are supposed to be a delicacy somewhere and can sell for a better price than the whole bird...

Lynn H.
 
jmoney7269 said:
I have seen the natural chicken but only peices. where are you finding heb natural halves or whole chicken?
Click to expand...

Handful of HEB stores here in SA carry them. They carry the pieces and whole chickens. These natural whole chickens are usually smaller but you can find a 4.5lber on most days.
 
You must log in or register to reply here.

Similar threads

LYU370
Can You Handle the Heat? The BBQ Brethren "Hot & Spicy Chicken" Throwdown is Now Live! Enter if You Dare - Lasts Till Feb. 12th!
Replies
12
Views
736
SmokinAussie
SmokinAussie
LYU370
Winner of the BBQ Brethren "Hot & Spicy Chicken" Throwdown is...
Replies
3
Views
406
Big George's BBQ
Big George's BBQ
R
CBA Chicken category
Replies
1
Views
766
Smokin D@wg@77
S
Moose
"Grilled Chicken!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Jul 17th!!
2
Replies
27
Views
2K
Moose
Moose
LYU370
Which Foods do You Most Love to Cook? Show Us and Join the FEBRUARY ***SPECIAL*** "Foods You Love!" Throwdown! Lasts ALL Month!
Replies
14
Views
998
frognot
frognot
Back
Top