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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 01-23-2009, 04:15 PM   #1
Greendriver
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Default Grilling Comp Chicken

Have you ever tried grilling your comp chicken? If so did you smoke it first? Thanx
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Unread 01-23-2009, 04:28 PM   #2
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High heat smoking here, never grilled.
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Unread 01-23-2009, 04:33 PM   #3
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Cook chicken over high heat in the drum so technically i am grilling with some smoke added.
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Unread 01-23-2009, 04:55 PM   #4
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Brown first then smoke at 250*
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Unread 01-23-2009, 05:11 PM   #5
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High heat in the ECB
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Unread 01-23-2009, 08:18 PM   #6
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I have grilled it at competitions, I think the chicken was ok wish I would have had some smoke in it. I think it finished 14th out of 36
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Unread 01-24-2009, 04:06 PM   #7
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My signature comp. chicken is a 13 step process including smoking and braising. PITA. It is very good and places in the money most times. But what I get beat by is chicken that is cooked at very high temps, for very short amount of time.Some are brining, soaking, injecting, but the key is the temp. Locks in moisture and crisps skin in no time at all. In fact there is new cooker (F E grill with high temps) coming out soon.Steve.
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