Question Bout Comp Chicken

All other competition related questions or comments about recipes, techniques, and related topics.

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donkeyman
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Re: Question Bout Comp Chicken

Postby donkeyman » Wed Apr 13, 2011 12:27 pm

welll I guess my other question is when the 1/2 chickens get to the judging area , what happens once they get to each container ? to they cut each indivual chicken into pcs and if they did this they would need a cutting board , how is cross contamination avoided from the previous chicken sample? could some one that has judged one please advise
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FR8 Train
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Re: Question Bout Comp Chicken

Postby FR8 Train » Wed Apr 13, 2011 12:34 pm

I believe each judge has a fork and knife and cuts a piece off and then passes to the next judge.
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Re: Question Bout Comp Chicken

Postby BigDave » Wed Apr 13, 2011 2:49 pm

yep, then they throw away the fork and get a new one for the next taste and so on. they use a lot of plastic forks and knives!
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Re: Question Bout Comp Chicken

Postby backyard » Wed Apr 13, 2011 4:21 pm

Yes. You turn in a fully jointed half chicken. Either 1 or 2 halves depending on the amount of teams present. When judging, you must judge all white meat or all dark meat. You can't taste the breast of one then the thigh of another. Hope this helps.
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Question Bout Comp Chicken

Postby atcNick » Thu May 12, 2011 10:54 am

backyard wrote:Yes. You turn in a fully jointed half chicken. Either 1 or 2 halves depending on the amount of teams present. When judging, you must judge all white meat or all dark meat. You can't taste the breast of one then the thigh of another. Hope this helps.

That's a good rule! Cause dark meat would win every time!


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Re: Question Bout Comp Chicken

Postby 3 star redneck » Thu May 12, 2011 11:24 am

What I have come to notice over the yrs of judging is most women eat the white meat(breast) and us guys like the dark meat (leg,thigh)
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