arbeck
Knows what a fatty is.
- Joined
- May 20, 2011
- Location
- Seattle, WA
I seek out prime briskets. I've cooked Duroc, Kurobuta, and Mangalista pork butts and ribs. I've seen most other teams doing similar things.
However, I buy my chicken at Costco. It's cheap, commodity (Foster Farms) stuff. I've often wondered if it would be worth it to see out better quality chicken. I have access to pasture raised chickens, but have never thought about using them.
With pork and beef, it seems that moving up the grades gets you more intramuscular fat. I haven't noticed beefier or porkier flavors from them. Chicken isn't going to have intramuscular fat. However, pasture raised chickens tend to just have a stronger chicken flavor. With the rubs, sauce, and smoke; I'm wondering if it would even be noticed.
TL;DR
Has anyone competed with a higher quality chicken? If so, what kind of results did you get?
However, I buy my chicken at Costco. It's cheap, commodity (Foster Farms) stuff. I've often wondered if it would be worth it to see out better quality chicken. I have access to pasture raised chickens, but have never thought about using them.
With pork and beef, it seems that moving up the grades gets you more intramuscular fat. I haven't noticed beefier or porkier flavors from them. Chicken isn't going to have intramuscular fat. However, pasture raised chickens tend to just have a stronger chicken flavor. With the rubs, sauce, and smoke; I'm wondering if it would even be noticed.
TL;DR
Has anyone competed with a higher quality chicken? If so, what kind of results did you get?