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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 11-15-2008, 08:42 PM   #16
SaucyWench
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Appearance is all fine and good, but if the chix don't taste great, pretty is the least of your worries. Gimme some delicious smoky meat!
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Unread 11-15-2008, 08:53 PM   #17
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Quote:
Originally Posted by SmokeInDaEye View Post
Ganome, it seems from the pix that you need a little more heat. The chicken looks kinda light and it make the grate marks very noticable. a thinned out sauce could also help even out the color, just make sure you give it a bit of time to set in.

http://www.bbq-brethren.com/forum/sh...2&postcount=82

I agree with the lightness in color, this is when I first tried to turn it in, 11:30 insted of 12:00. it went back on the smoker and did set up/darken a bit. I was a little ahead of my self, I was thinking of sausage turn in at NewHolland! after all was said and done I laughed even though walking up to the judges tent a half hour early and see any one else wasnt funny.
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Unread 11-15-2008, 09:21 PM   #18
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I agree with the lightness in color, this is when I first tried to turn it in, 11:30 insted of 12:00. it went back on the smoker and did set up/darken a bit. I was a little ahead of my self, I was thinking of sausage turn in at NewHolland! after all was said and done I laughed even though walking up to the judges tent a half hour early and see any one else wasnt funny.
Hey, at least you were ahead of schedule the rest of the day, no?
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Unread 11-15-2008, 09:37 PM   #19
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better 30 minutes early then 30 minutes late
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Unread 11-15-2008, 11:05 PM   #20
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We've only been to one KCBS competition, but we took first in chicken. We don't grill and we don't sauce. We pull the chicken and immediately apply avery little thin, sweet glaze. The chicken is hot and the glaze is hot so it cooks on immediately. Best thing is the skin stays crispy and is a little sweet and shiny.
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Unread 11-15-2008, 11:10 PM   #21
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Three words...

Brine! Brine! Brine!

It gets flavor to the bone and greatly improves moisture retention, which means a lot more overcook insurance.

John
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Unread 11-15-2008, 11:40 PM   #22
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No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!
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Unread 11-16-2008, 08:13 AM   #23
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Quote:
Originally Posted by SaucyWench View Post
No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!
Tell that to AB (Alton Brown)
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Unread 11-16-2008, 10:45 AM   #24
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Quote:
Originally Posted by PatioDaddio View Post
Three words...

Brine! Brine! Brine!

It gets flavor to the bone and greatly improves moisture retention, which means a lot more overcook insurance.

John
testing the brining waters today,
thighs

1 quart water
1/4c salt (kosher)
1/4c brown sugar
1 tbs dehydrated chopped onion (I really dont know why)

gonna let the thighs in the brine about 4-5 hours and smoke to temp. I will sauce at the end with Stubbs original (I think).
Sal
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Unread 11-16-2008, 11:10 AM   #25
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Quote:
Originally Posted by SaucyWench View Post
No, no, no! Brine just makes the chickie taste salty. Smoke, real smoke, is what you need to be trying for!
Not if you use a salt/sugar ratio of 2/3 cup to 1 cup, and brine for 6 hours. It works like a champ for me. The two times I tries not brining my scores plummeted.

John
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Unread 11-16-2008, 11:29 AM   #26
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Quote:
Originally Posted by PatioDaddio View Post
Not if you use a salt/sugar ratio of 2/3 cup to 1 cup, and brine for 6 hours. It works like a champ for me. The two times I tries not brining my scores plummeted.

John
I'm assuming that's 2/3 cup salt to 1 cup of sugar. How much water?

Do you rinse the chicken after the brine, SaucyWench? I forgot to rinse once and the chicken was way too salty.
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Unread 11-16-2008, 11:46 AM   #27
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Sal - I'd be careful with the grate marks on the top using the exanded steel grates. When I used to have my Pitts & SPitts, it always made chicken look unappealing on the top side with the large diamonds embedded. If you want, try skin up first until the skin tightens up and gets some color on it.

Also, it seems that aside from the color of the sauce, there is very little traceability of the original rub. Either coating was light to begin with or it got wiped away when sauce was applied.

As far as brines, marinades or injections - I think all are good options and one method is probably not much better than the other as far as overall noticeability as it would affect scoring as long as the flavor was pleasing.

I'd dare a good percentage of people couldn't tell which method was used on smoked chicken after all the rub and sauce is applied.

Good Luck !!
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Unread 11-16-2008, 11:57 AM   #28
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
testing the brining waters today,
thighs

1 quart water
1/4c salt (kosher)
1/4c brown sugar
1 tbs dehydrated chopped onion (I really dont know why)

gonna let the thighs in the brine about 4-5 hours and smoke to temp. I will sauce at the end with Stubbs original (I think).
Sal
Sal I brine with about that same ratio but only go about 2 hours. Let us know how it goes. (onion? I know why)
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Unread 11-16-2008, 12:23 PM   #29
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Quote:
Originally Posted by VA BBQ PIRATES View Post
Sal I brine with about that same ratio but only go about 2 hours. Let us know how it goes. (onion? I know why)
Why?
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Unread 11-16-2008, 02:25 PM   #30
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Gnomes like Onion

And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it.

Tom
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