All other competition related questions or comments about recipes, techniques, and related topics.
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- Posts: 86
- Joined: Fri Mar 01, 2013 3:17 pm
Cooking my first CTBA cookoff this coming weekend (last minute decision) and need some help with chicken. I know about the show piece and numerous bite size sample pieces for the judges. I plan to cook a half bird for the show piece, but I'm not sure what to use for the sample pieces....boneless, skinless, white, dark........? There are way to many options and was just curious what others use.
- Posts: 634
- Joined: Sat May 31, 2008 5:02 pm
- Location: Allen, TX
Well I have only cooked one CTBA cookoff. If I remember correctly they use the same clamshell styrofoam box used by IBCA for turn-in. You will be hard pressed to get a half chicken showpiece and 20 or so bite size pieces of bird in there with it IMHO. I suggest a leg/thigh quarter or a breast only for showpiece and the pieces being whatever matches the showpiece. just my 2 cents worth. Good luck!
- Posts: 224
- Joined: Fri Dec 07, 2012 1:56 pm
- Location: San Antonio
Never done a CTBA event, but for a show piece have you considered making chicken lollipops?
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