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Re: Competition Chicken Roundtable...

Posted: Tue Apr 15, 2014 10:03 pm
by JMoney7269
Yessir we cook our chickens to 160 deep in the breast. The phosphates and yeast extractives, and ingredients I can't pronounce IMO are what made everyone volatile the next day.

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 3:39 pm
by Speed
Another one back to life....
Brookshires brand Grade A 3.5-4lbs
Marinate for 4 hours
Done at 170 in the thigh joint
Grill at 375-400 over kingsford comp with mesquite chunks on a brinkman bullet (Given to me by Redneck, Thanks Jeff!!!)
Seasoned with Redneck Chicken Scratch
Glazed wth a 50/50 mix of SB honey and SB chipolte sauces

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 6:23 pm
by JMoney7269
That's some good looking chicken!

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 9:16 pm
by cowboydon
Dang good looking chicken Speed

Re: Competition Chicken Roundtable...

Posted: Tue Jul 01, 2014 10:50 pm
by Speed
Thanks guys.... That one there took a first place out of 40 teams. It had everything a person could ask for in a chicken. Tasted like chicken, flavor to the bone and the flavor stayed with you. It's been my go to ever since.

Re: Competition Chicken Roundtable...

Posted: Thu Oct 23, 2014 11:12 am
by OutlawNinja
I have never had luck brining ANYTHING. It always turns out too salty, I usally just season heavily with rub but have thought about injecting. What do you guys typically inject with? And can you add some of your rub to the injection?

Re: Competition Chicken Roundtable...

Posted: Mon Oct 27, 2014 5:24 pm
by Scott P
OutlawNinja wrote:I have never had luck brining ANYTHING. It always turns out too salty, I usually just season heavily with rub but have thought about injecting. What do you guys typically inject with? And can you add some of your rub to the injection?


I brine, but don't inject. I also use all natural birds, and not the pre-enhanced ones. I do Sucklebusters Comp Rub and their Honey BBQ Sauce.

Re: Competition Chicken Roundtable...

Posted: Mon Oct 27, 2014 6:33 pm
by JMoney7269
Brine injecting eliminates that soggy skin since it's only going Into the meat.

Re: Competition Chicken Roundtable...

Posted: Tue Nov 04, 2014 12:02 am
by ThomEmery
Butchers has worked well for us