Help in Breast area...

Capt ron · 05-01-2007, 04:52 AM

If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week
Capt

SP · 05-01-2007, 07:26 AM

Try brining them and cook to 165.

Sawdustguy · 05-01-2007, 01:10 PM

Capt. Ron,

I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box?

Plowboy · 05-01-2007, 01:12 PM

Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.

Mooner · 05-01-2007, 02:44 PM

Make it easy on yourself and do thighs! Everybody and their mother does em but they usually win.

lbmksu · 04-19-2010, 12:46 PM

Isn't that the problem....that everyone does thighs? Is there an argument to be made that being different could make you stand out?

lbmksu · 04-19-2010, 12:48 PM

On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?

smknwhlswife · 04-19-2010, 12:50 PM

I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet.

smknwhlswife · 04-19-2010, 12:51 PM

Quote:

Originally Posted by lbmksu

On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?

Really depends on the contest. A lot of organizers are trying to get as many CBJs as possible.

Ford · 04-19-2010, 02:39 PM

Quote:

Originally Posted by Plowboy

Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.

ServSafe still uses 145 - beef, fish and pork, 155 ground beef or pork, 165 poultry. Just took the test.

CBQ · 04-19-2010, 08:26 PM

Quote:

Originally Posted by smknwhlswife

I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet.

Some teams can win without thighs, but most don't. Why push that rock uphill? If a top team like Smoke On Wheels can't get breasts right, that should give you an idea of just how high that hill is.

The Pickled Pig · 04-19-2010, 09:21 PM

Quote:

Originally Posted by Capt ron

If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week
Capt

We had some success last year with breast only and breast/thigh combo boxes. When done well, the breast can be very tender and moist. I wouldn't cook them much past 160F.

nthole · 04-19-2010, 10:18 PM

This thread has a severly misleading title...

We've tried thighs and wings. I don't think I can consistently produce a really perfect breast. As for the amount, two sliced up would be plenty.

SmokinOkie · 04-20-2010, 08:03 AM

I've won with white meat, but being the King of Brining, you already know my secret.

Two keys: Brining and temp.

I wouldn't try to guess what judges like/don't like. I've actually heard it all ways; I like white meat, I don't like white meat, I like dark meat, I don't like dark meat.

Just make sure if you ever turn it in, that it's not overcooked AND it's tender. That's the challenge.

Quote:

Originally Posted by Sawdustguy

Capt. Ron,

I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box?

Sawdust, you don't have to turn in 6 whole breasts, you just have to have 6 pieces. There are a lot of options. 3 cut in 1/2; 4 cut up into larger chunks, 6 whole breasts. I did that one, did well with it, but the size/shape is pretty hard to find.

I cook bone on like Todd suggested.

daedalus · 04-20-2010, 10:31 AM

Quote:

Originally Posted by lbmksu

On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?

Organizers typically try to get as many CBJ's as possible, but in my experience the judges don't really care if the meat is white or dark as long as it is cooked right. I have rarely seen a breast that is not dry by the time it gets to our table. On those rare occasions, however, it can be really really great.

I like the idea of cooking it on the bone and then removing it to box. I will be stealing that one if I ever do breasts.

05-01-2007, 04:52 AM	#1
Capt ron On the road to being a farker Join Date: 05-21-06 Location: Columbia, PA Downloads: 0 Uploads: 0	Help in Breast area... If anyone is bbq'in chicken breasts for competitions? What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week Capt __________________ Capt Ron "Smokin' ain't no habit...It's an art!" http://www.freewebs.com/susquehannabluesmoke

05-01-2007, 07:26 AM	#2
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	Try brining them and cook to 165. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

05-01-2007, 01:10 PM	#3
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Capt. Ron, I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box? __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

05-01-2007, 01:12 PM	#4
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

05-01-2007, 02:44 PM	#5
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	Make it easy on yourself and do thighs! Everybody and their mother does em but they usually win. __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub

04-19-2010, 12:46 PM	#6
lbmksu Is lookin for wood to cook with. Join Date: 04-15-10 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Isn't that the problem....that everyone does thighs? Is there an argument to be made that being different could make you stand out?

04-19-2010, 12:48 PM	#7
lbmksu Is lookin for wood to cook with. Join Date: 04-15-10 Location: Wichita, Kansas Downloads: 0 Uploads: 0	On that end... I agree that thighs are great, but most non-BBQ civilians only want white meat. Any idea what how many civilians make up the judging panel at any given contest?

04-19-2010, 12:50 PM	#8
smknwhlswife is One Chatty Farker Join Date: 09-05-06 Location: Kansas City, KS Downloads: 0 Uploads: 0	I know there are a few teams turning in both! And winning! We have been practicing but can't get the breast right yet. __________________ Kim Wife of HoDeDo Smoke On Wheels www.smokeonwheels.com Yoder Cookers YS-640 & YS-480 / FEC-100 Fast Eddy + Q-Kitchen / Big Green Egg / $25 Hasty-bake Model 410 / Weber Kettles

04-19-2010, 10:18 PM	#13
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	This thread has a severly misleading title... We've tried thighs and wings. I don't think I can consistently produce a really perfect breast. As for the amount, two sliced up would be plenty. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

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