Chicken Question

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TX1911
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Chicken Question

Postby TX1911 » Thu Sep 15, 2016 9:32 am

Well, some business associates of mine and I are taking the plunge and competing in our first competition at the Fort Bend County Fair. First question. Has anyone participated in it?

Second question. Chicken is my responsibility, and the chicken requirements for turn in are one complete half, and 12 slices. Does anyone have any suggestions? My research has only found whole thighs turned in.

Any help would be truly appreciated. Practice cook this weekend, so I'll be sure to post some pictures.
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Re: Chicken Question

Postby Finatic » Thu Sep 15, 2016 10:01 am

Doesn't sound like it is a sanctioned cook-off.

Some cooks will brine and/or inject. I recommend doing at least one or the other. You'll need to get all the moisture you can in the bird especially since you have to slice it before you turn it in. If I had to guess most folks will use thighs for the slices.
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Re: Chicken Question

Postby TX1911 » Thu Sep 15, 2016 10:07 am

I appreciate it.

It's not sanctioned. We figured it would be a good way to get our feet wet.
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Re: Chicken Question

Postby Killer Kamado John » Thu Sep 15, 2016 4:46 pm

Good Luck and when is that cook off?
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Re: Chicken Question

Postby erichasaces » Thu Sep 15, 2016 8:13 pm

For the slices you generally want to debone thighs or breasts, cook them, and then slice them. It would be similar to what teams do in CTBA BBQ contests. You can find lots of info out there on how to cook thighs, follow that, and then just slice them up.
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Re: Chicken Question

Postby TX1911 » Fri Sep 16, 2016 9:09 am

Killer Kamado John wrote:Good Luck and when is that cook off?


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Re: Chicken Question

Postby k.a.m. » Fri Sep 16, 2016 6:16 pm

Brine and inject the bird. For the slices go 1/2 thigh meat and 1/2 breast meat taken from the middle portion of the breast. Give the judges options on white and dark.
Always remember slow and steady wins the race.

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Re: Chicken Question

Postby rus_bro » Fri Mar 03, 2017 3:56 pm

k.a.m. wrote:Brine and inject the bird. For the slices go 1/2 thigh meat and 1/2 breast meat taken from the middle portion of the breast. Give the judges options on white and dark.


Post to an old thread, but reading over cooking half chicken for a comp, and found it. Quick question: Can the chicken be brined BEFORE meat inspection? Or should they be brined overnight onsight?

rb
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Re: Chicken Question

Postby TwoGuysBBQ » Fri Mar 03, 2017 5:31 pm

All the IBCA and Gulf coast events that I've competed in the birds need to be inspected in the cryovac. Must brine, inject, rub after inspection.
most brine's call for a swim of no more than three hours anyway.

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Re: Chicken Question

Postby rus_bro » Sat Mar 04, 2017 8:00 am

TwoGuysBBQ wrote:All the IBCA and Gulf coast events that I've competed in the birds need to be inspected in the cryovac. Must brine, inject, rub after inspection.
most brine's call for a swim of no more than three hours anyway.

Ric G.


Much appreciated Ric. Iv never brined nor injected a bird before, but i just signed up for a contest (lonestar bbq society) and chicken turnin is a half of a chicken. I am thinking of throwing everything at it. Bringing and Injecting.

iv got just under 2 months to figure it out.

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Re: Chicken Question

Postby k.a.m. » Sat Mar 04, 2017 8:29 am

TwoGuysBBQ wrote:All the IBCA and Gulf coast events that I've competed in the birds need to be inspected in the cryovac. Must brine, inject, rub after inspection.
most brine's call for a swim of no more than three hours anyway.

Ric G.

IBCA does not require meat to be in its original package that is either a promoter rule or HD rule for the cook off. IBCA does NOT allow pre-seasoning, marinating, injecting or brining but you can trim your meat at home. After the team has officially been checked in the seasoning process can start as long as the promoter does not have a rule that states a certain time the seasoning can be start.
Always remember slow and steady wins the race.

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Re: Chicken Question

Postby TX1911 » Sat Mar 04, 2017 5:21 pm

rus_bro wrote:
TwoGuysBBQ wrote:All the IBCA and Gulf coast events that I've competed in the birds need to be inspected in the cryovac. Must brine, inject, rub after inspection.
most brine's call for a swim of no more than three hours anyway.

Ric G.


Much appreciated Ric. Iv never brined nor injected a bird before, but i just signed up for a contest (lonestar bbq society) and chicken turnin is a half of a chicken. I am thinking of throwing everything at it. Bringing and Injecting.

iv got just under 2 months to figure it out.

Rusty


A tip learned from our turn in. Smaller chickens will fit and look better in the box. I shoot for 3.5 lbs now.
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Re: Chicken Question

Postby rus_bro » Sun Mar 05, 2017 2:40 pm

TX1911 wrote:
rus_bro wrote:
TwoGuysBBQ wrote:All the IBCA and Gulf coast events that I've competed in the birds need to be inspected in the cryovac. Must brine, inject, rub after inspection.
most brine's call for a swim of no more than three hours anyway.

Ric G.


Much appreciated Ric. Iv never brined nor injected a bird before, but i just signed up for a contest (lonestar bbq society) and chicken turnin islid p half of a chicken. I am thinking of throwing everything at it. Bringing and Injecting.

iv got just under 2 months to figure it out.

Rusty


A tip learned from our turn in. Smaller chickens will fit and look better in the box. I shoot for 3.5 lbs now.


TX1911, THANKS for that nugget (no pun intended) of info. In all of my coolness, I am making a list of notes about this chicken. I am going to have to run a couple of test cooks on this very soon. I need a solid plan made pretty soon.

rb
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Re: Chicken Question

Postby TwoGuysBBQ » Sun Mar 05, 2017 3:44 pm

I have had great success with brining by yard birds. I've never brined and injected at the same time. The brine usually provides enough moisture and flavor profiles come from the rub and smoke. I highly recommend KOSMOS Chicken soak. it sells for like $15.00 and its enough for like 6 - 8 birds.

Let me tell you that this stuff works.

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Re: Chicken Question

Postby CaptJack » Sun Mar 05, 2017 4:43 pm

One of the great things about a 22"OldSmokey is the 8" from the firepan to the grill grate
you can bbq roast direct over the charcoal without flare-ups getting to the meat
the 22"OS is known as an exceptional cooker for chicken


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