Ckicken again crispy? saucy?

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

Moderator: TBBQF Deputies

rwbtex USER_AVATAR
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

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?


Thanks
RWB
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
fr8 train USER_AVATAR
FR8 Train
Bandolero
Posts: 912
Joined: Mon May 11, 2009 2:10 pm
Location: Georgetown, TX
Contact:

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.
"Sic 'em Bears"
3 star redneck USER_AVATAR
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

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:
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
speed USER_AVATAR
Speed
Bandolero
Posts: 504
Joined: Mon Mar 15, 2010 4:31 pm
Location: Whitney, Tx.
Contact:

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.
Like us on Facebook https://www.facebook.com/Smoke-Kings-Ba ... 621281240/
email us at smokekingsbarbecue@gmail.com

"The maximum effective range of an excuse is zero meters!"
rwbtex USER_AVATAR
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

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.
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
3 star redneck USER_AVATAR
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

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
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
rwbtex USER_AVATAR
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

Re: Ckicken again crispy? saucy?

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

What % at LSBS?
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
3 star redneck USER_AVATAR
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

Re: Ckicken again crispy? saucy?

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

RWBTEX wrote:What % at LSBS?

80%
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
rwbtex USER_AVATAR
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

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.
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
3 star redneck USER_AVATAR
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

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)
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
ezbbq USER_AVATAR
ezbbq
Cowboy
Posts: 312
Joined: Tue Nov 03, 2009 1:56 pm
Location: Rockwall, TX
Contact:

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.
Shiner Bock is the grease that helps us slide thru life.


New R&O smoker - Flaco
One chicken cookin' WSM - R2D2
speed USER_AVATAR
Speed
Bandolero
Posts: 504
Joined: Mon Mar 15, 2010 4:31 pm
Location: Whitney, Tx.
Contact:

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.
Like us on Facebook https://www.facebook.com/Smoke-Kings-Ba ... 621281240/
email us at smokekingsbarbecue@gmail.com

"The maximum effective range of an excuse is zero meters!"
rwbtex USER_AVATAR
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

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.
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
ezbbq USER_AVATAR
ezbbq
Cowboy
Posts: 312
Joined: Tue Nov 03, 2009 1:56 pm
Location: Rockwall, TX
Contact:

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.
Shiner Bock is the grease that helps us slide thru life.


New R&O smoker - Flaco
One chicken cookin' WSM - R2D2
rwbtex USER_AVATAR
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

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
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some

Return to “Competition BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 17 guests