Ckicken again crispy? saucy?

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RWBTEX
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Ckicken again crispy? saucy?

Postby RWBTEX » Thu Jun 23, 2011 12:51 pm

Just curious which way you guys have had better luck with at comps?
Do you try to crisp up the outside or keep it soft and easy to cut into with those plastic knives?
Do you place better with bbq sauce on?

I've had luck both ways but lately not using sauce and wonder if I should sauce on the next one this coming week?


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Re: Ckicken again crispy? saucy?

Postby FR8 Train » Thu Jun 23, 2011 12:56 pm

We have luck with soft easy to cut through skin and no sauce, but I feel like we may be in the minority as I see a lot more teams grilling and using sauce. Success can be had both ways.
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Re: Ckicken again crispy? saucy?

Postby 3 star redneck » Thu Jun 23, 2011 1:33 pm

I dunno :roll: ....hmmm...still draw a blank... :| .....Skin on Chicken?...really..sauce?.... :lol: .. :sly:
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Re: Ckicken again crispy? saucy?

Postby Speed » Thu Jun 23, 2011 6:14 pm

seems like what I've been seeing as of late, number one chickens just have a simple glaze.....doesnt look like sauce.
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Re: Ckicken again crispy? saucy?

Postby RWBTEX » Thu Jun 23, 2011 7:14 pm

Yes I saw a lot of very shiney chickens when judging at http://www.facebook.com/#!/smokinontherio" target="_blank dojnt know what they were using or if it tatsed like anything, Now that I recall there were both sauced and unsauced chickens in the top ten out of 132 teams.
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Re: Ckicken again crispy? saucy?

Postby 3 star redneck » Thu Jun 23, 2011 7:17 pm

RWBTEX wrote:Yes I saw a lot of very shiney chickens when judging at http://www.facebook.com/#!/smokinontherio" target="_blank" target="_blank dojnt know what they were using or if it tatsed like anything, Now that I recall there were both sauced and unsauced chickens in the top ten out of 132 teams.



In texas 85% of them are sauced, in KCBS 99% are...I se a real thin glaze
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Re: Ckicken again crispy? saucy?

Postby RWBTEX » Thu Jun 23, 2011 10:54 pm

What % at LSBS?
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Re: Ckicken again crispy? saucy?

Postby 3 star redneck » Fri Jun 24, 2011 4:01 am

RWBTEX wrote:What % at LSBS?

80%
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Re: Ckicken again crispy? saucy?

Postby RWBTEX » Fri Jun 24, 2011 7:15 am

In the top 5? I've been 5th three times in a row now. Looking for that elusive #1. :)

Injection? Have never injected a chicken in comps before.
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Re: Ckicken again crispy? saucy?

Postby 3 star redneck » Fri Jun 24, 2011 7:55 am

RWBTEX wrote:In the top 5? I've been 5th three times in a row now. Looking for that elusive #1. :)

Injection? Have never injected a chicken in comps before.



No injection for me, brine.. 8)
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Re: Ckicken again crispy? saucy?

Postby ezbbq » Fri Jun 24, 2011 11:08 am

RWBTEX wrote:In the top 5? I've been 5th three times in a row now. Looking for that elusive #1. :)

You're there. Just tweak you're recipe from this point on, one ingredient at a time. 2 years ago our chicken was 7-10 to final table just about every time. I tweaked one ingredient in the brine an our results have been 2,5,8,2,6,10,1,1,3,2,nada,2,8,3,17 outta 211,3,2,nada,8.

Sometimes they just don't like your stuff.
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Re: Ckicken again crispy? saucy?

Postby Speed » Fri Jun 24, 2011 12:56 pm

So it looks like brining is the most popular method huh? I've been using one of the popular store bought brines and I haven't liked the texture it created in the chicken. Maybe just the brine, I don't know.
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Re: Ckicken again crispy? saucy?

Postby RWBTEX » Fri Jun 24, 2011 2:31 pm

ezbbq wrote:
RWBTEX wrote:In the top 5? I've been 5th three times in a row now. Looking for that elusive #1. :)

You're there. Just tweak you're recipe from this point on, one ingredient at a time. 2 years ago our chicken was 7-10 to final table just about every time. I tweaked one ingredient in the brine an our results have been 2,5,8,2,6,10,1,1,3,2,nada,2,8,3,17 outta 211,3,2,nada,8.

Sometimes they just don't like your stuff.


Thanks EZ good feedback. Do you sauce? I brine too.
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Re: Ckicken again crispy? saucy?

Postby ezbbq » Fri Jun 24, 2011 10:29 pm

Yes, we glaze with sauce the last 20 minutes of the cook. The key is layering complimentary flavors. The brine has to work with the rub which has to work with the glaze.
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Re: Ckicken again crispy? saucy?

Postby RWBTEX » Fri Jun 24, 2011 10:42 pm

ezbbq wrote:Yes, we glaze with sauce the last 20 minutes of the cook. The key is layering complimentary flavors. The brine has to work with the rub which has to work with the glaze.



thanks
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