I cooked in a comp last year. Finished in the middle of the pack. Kinda a disappointment. But I have spent the last year trying to learn how to cook for comps as opposed to what is good to eat. Haven't been here in a while and thought I would say hey!
I'm getting the comp bug myself & have really started to pay attention to every little detail & I listen to everything anyone has to say about anything & process it & take what make sense & works..... I am going to starting keeping detailed notes..... MAYBE! ..... I'd rather just cook, enjoy it & have some beers, butt I'm a competitive person & my friends think I should go for it..... Gotta recruit some of my Q pals I guess.....
It is fun but very expensive. I have some good teachers, but keeping my eyes and ears open. I have a tough time with chicken skin. If the skin is right the chicken isn't done, when the chicken is done the skin is tough...
It is fun but very expensive. I have some good teachers, but keeping my eyes and ears open. I have a tough time with chicken skin. If the skin is right the chicken isn't done, when the chicken is done the skin is tough...
You remove the skin from the chicken. You scrape all the fat off it...till you can almost see thru it. Then you re-apply it-with a light season underneath..and season the top.
It is fun but very expensive. I have some good teachers, but keeping my eyes and ears open. I have a tough time with chicken skin. If the skin is right the chicken isn't done, when the chicken is done the skin is tough...
What temp you guys cook chicken & thighs I suppose
Quote:
Originally Posted by Richtee
You remove the skin from the chicken. You scrape all the fat off it...till you can almost see thru it. Then you re-apply it-with a light season underneath..and season the top.
How aboot wings or tenders in a comp I've been messing around with chicken tenders & they can be pretty tasty
My White Cat Barbecue Team sign pic is a joke BTW...... Butt, I figured you guys would figger that oot, not even a cat I don't think??
I been rooting for the "flapper" (Mid-wing joint) for a while. My Fave..and you'd not need to de-fat the skin. Half hour...BOOM...
Tried that a couple times... dint work well here. They were awesome tasting, and looked pretty, butt the judges thought different. I'm thinking turn in a whole chicken... let the judges pick what they want. Jeezus.
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Make it right with just enough, or make it fail with a bit too much...
Good lord.....folk still scraping chichen skin.........
Keep in it......Takes awhile really find your groove.........I cant think of anyone who ever did well at first without some trial and error or they cooked with a winning team and started their own or took a class from a winner..... ....
we were 10th outta 40 first comp and clueless.......38 comps later and......
Of course.... knowing how to BBQ helps....and a high scoring table......
I cooked in a comp last year. Finished in the middle of the pack. Kinda a disappointment. But I have spent the last year trying to learn how to cook for comps as opposed to what is good to eat. Haven't been here in a while and thought I would say hey!
Hey!
Hey Rio, the comp world can be a rough place thats for sure. Finishing up half back the first time is actually goo. Means ya did about half right the first time out and few do that. Now, looking back at score cards you are probably starting to see things to come around. The big deal we have found is the appearance of that turn in box. If it looks like poo, your scores from there on are gonna be down in the dirt, not a good place to be. Not right that they judge so much on the turn in box, but none of us make the rules. Should be more heavily tilted on taste and texture. Most of the time, the stuff that wins tastes like donkey dung and the stuff that doesn't is a feast -- heck, Peoples Choice Awards winners 90% of the time have the best tasting Q and thats what its all about. Never done chicken at a comp, mine tastes great but looks thats another story, so I will never walk away with a grand champion ribbon and thats ok with me. I just go about my business and play with the brisket, ribs and pork. We smoke chicken, but thats more for the crowd than trying to turn any in, we smoke it and if it looks and tastes decent we'll do up a box but don't expect much of it. Getting them thighs is a real challenge. Slicing that skin just right and getting it back on is rather difficult.
Point is, every comp you are exposed to just a little more. Its up to you to soak it in, learn and adapt it to your style and methodology. You never do well in a comp in a different region than you are accustomed to. Neither will do well in a local comp if they have a judge or two from a different region of the country.
My real biggest challenge anymore seems to be the economy. Things getting tight, every year is another decision whether to run out again the following year, if so when and where.
Don't shoot for famous, shoot for fun and sightseeing and bragging rights back home.
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David McGuire
McLouth, KS
Retired/disabled Wyandotte County, KS Deputy Sheriff
Going to a contest that last year was a KCBS contest but this year they decided to go with the SCBA for their judging. Butts only with a wing contest on Friday night. Looking forward to it even thought it's a nice ride up there. Made rub and injection last night....now, what else do I need to take?
The GOOD ONE smoker grill
Weber 22 1/2 Wannabe (aka WW)
Weber 22 1/2 Silver One Touch
Smokey Joe New model, Smokey Joe 1984 model
fire pit in the yard
10 & 12 Lodge DO,
Maverick ET73, ET732.
A-MAZE-N SMOKER 5x8
New to comp cooking
..... I'd rather just cook, enjoy it & have some beers, butt I'm a competitive person & my friends think I should go for it..... Gotta recruit some of my Q pals I guess..... 
Yeah...that's right...I'm smokin'.
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