check this chicken for me

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

Moderator: TBBQF Deputies

Texan79423
Pilgrim
Posts: 39
Joined: Wed May 21, 2014 6:59 pm
Contact:

check this chicken for me

Postby Texan79423 » Wed Sep 03, 2014 4:25 pm

OK I have a recipe that 15 years ago won me several walks. Would/could a sweet/spicy red colored chicken get a walk today?

It is smoked on a comp trailer offset with hickory at 275 for hour then on charcoal pit for 30 minutes at @300 to finish and glaze. It is smoke flavored and sweet with a mild back heat from the rub on the chicken but not in the glaze.

Guys Don't be afraid [/color]to be honest in your opinion as It could help me in the long run.
Texan79423
Pilgrim
Posts: 39
Joined: Wed May 21, 2014 6:59 pm
Contact:

Re: check this chicken for me with pic

Postby Texan79423 » Wed Sep 03, 2014 4:42 pm

OK, OK I'm not as bright as some, so
Windows Vista IMHO ...sucks
Attachments
chic small pic.jpg
chic small pic.jpg (131.1 KiB) Viewed 1719 times
User avatar
Big Ed
Outlaw
Posts: 2380
Joined: Sat May 02, 2009 9:35 pm
Location: Ft. Worth, Texas
Contact:

Re: check this chicken for me

Postby Big Ed » Wed Sep 03, 2014 7:31 pm

That chicken has a nice color and if it is juicy and has flavor to the bone, you'll likely get a call!!!
Can't Beat A Drum!!!

Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
BigDave
Bandolero
Posts: 632
Joined: Sat May 31, 2008 5:02 pm
Location: Allen, TX
Contact:

Re: check this chicken for me

Postby BigDave » Thu Sep 04, 2014 9:16 am

If it were a 1/2 yardbird I would say it might do well in Texas. If only thighs, need KCBS santioned event where you can turn in pieces. :dont: :D
User avatar
Okie Sawbones
Outlaw
Posts: 1897
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: check this chicken for me

Postby Okie Sawbones » Thu Sep 04, 2014 10:21 am

Still learning the differences in the PNWBA, KCBS vs. Texas. So you have to turn in 1/2 chicken in Texas, without sectioning? :dont:

BTW, that chicken looks great. That is how it is presented here in WA.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
User avatar
Okie Sawbones
Outlaw
Posts: 1897
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: check this chicken for me

Postby Okie Sawbones » Thu Sep 04, 2014 10:26 am

I just answered my own question. I read the IBCA rules - duh. :laughing7:
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
Texan79423
Pilgrim
Posts: 39
Joined: Wed May 21, 2014 6:59 pm
Contact:

Re: check this chicken for me

Postby Texan79423 » Thu Sep 04, 2014 1:23 pm

So, It seems that the sweet sticky glaze is still popular. Yes in Texas we do cook 1/2 chickens. These were just for me and practice. I have another glaze that is more brown in color that is more like BBQ more spicy than sweet.

I really like it better but never go a call. Thanks and be safe guys.

Return to “Competition BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 1 guest