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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.


View Poll Results: What method are you using for your Comp. Chicken?
Myron Method: Do you know the muffin man? 5 8.77%
Parkay Method: What bird isn't better after a faux butter bath? 24 42.11%
Hybrid Method: Low & Slow - then high heat finish 5 8.77%
Nonya Method: What there is a method to this? I'll keep winning, and i'm not telling 6 10.53%
None of the Above: Don't use thighs? or Don't use one of the methods above? 17 29.82%
Voters: 57. You may not vote on this poll

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Unread 04-04-2011, 10:42 AM   #1
SirPorkaLot
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Default Competition Chicken

That's right, everyone's favorite category.

Today is practice day for Chicken. So time to do some shiggin....

Between muffin pans, Parkay, oddly round lumps of poultry, to bite-through skin and dealing with judges eating cold chicken (by the time they get their paws on it)

What are you doing different today than yesterday?

I continue to use bone-in thighs, and attempt to scrape skin to remove fat in hopes of achieving the right texture. Of course, that at times causes more problems due to skin wanting to come off of thigh.

I have cooked them low & slow to render fat instead of scraping, and went to high heat on kettle to finish, and have had my best showing in this fashion, but it is not consistent.

All struggles common to each of us I'm sure. I'm not asking for your competition secrets (unless you just feel forced to share), but more along the lines of just wanting to get a feel for the technique du-jour ...call it online shiggin if you will.
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Unread 04-04-2011, 10:58 AM   #2
paydabill
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I do cook thighs - but do not use any of these methods above.
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Unread 04-04-2011, 11:33 AM   #3
JD McGee
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Yup...what paydabill said...
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Unread 04-04-2011, 03:23 PM   #4
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KFC isn't on the poll
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Unread 04-04-2011, 04:09 PM   #5
Bbq Bubba
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Microwave option?
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Unread 04-04-2011, 04:42 PM   #6
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Not much shiggin so far!
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Unread 04-04-2011, 05:30 PM   #7
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Shocked half ythe people claim to use Parkay bath.

Either this is far more prevelant for chicken than I thought (possible) or there is intentinal subterfuge.
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Unread 04-04-2011, 05:45 PM   #8
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Still working on the timing just a bit, but these are REALLY good....
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Unread 04-04-2011, 05:59 PM   #9
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Correct me if I am wrong but I believe Myron uses a Parkay muffin pan system, kind of a combination.
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Unread 04-04-2011, 06:43 PM   #10
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I cook mine on high heat start to finish, I have walked every time with this method so far.
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Unread 04-04-2011, 07:28 PM   #11
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high heat grill here, just working on the flavor profile, bite thru skin is some what easy for me to achieve , just lots and lots of scraping and triming...
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Unread 04-04-2011, 08:15 PM   #12
rxcellentq
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dont know what the heck I'm doing. Scraped our old technique on the road to a comp two weeks ago pruduced first OK chicken yet. Everything else has been a disgrace.
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Unread 04-05-2011, 12:16 AM   #13
Smokin Mike
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My chicken sucks, 10th place (out of 14) is my best!

I'm all ears on this poll.
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Unread 04-05-2011, 12:55 AM   #14
CBQ
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Quote:
Originally Posted by smokeyw View Post
Correct me if I am wrong but I believe Myron uses a Parkay muffin pan system, kind of a combination.
He isn't using Parkay in his muffin pan chicken.
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