Chicken Help

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

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Big Hat - ANW
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Chicken Help

Postby Big Hat - ANW » Fri Jun 15, 2012 5:47 pm

Cooking in Waco next week @ Lone Star Barbecue Society event. 1/2 Chicken always has me baffled. I do not cook in a lot of comps...last year I was amazed that most of the cookers used a small pit to only cook chicken on. It seemed like they were grilling. Any advise on preparing and cooking a 1/2 Chicken for the event?
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Re: Chicken Help

Postby limey » Sat Jun 16, 2012 11:16 am

Brining is a must when high grilling, fruit sauces such as peach have done well also.
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Re: Chicken Help

Postby jtilk » Sun Jun 17, 2012 9:57 pm

You would be correct when saying grilling is more accurate than bbq'ing for most cookers at competitions. Reason being is the high heat crisps the the skin better than cooking at lower temps. That being said I will say it's not impossible to win cooking chicken at lower temps, I usually cook mine at around 275. I personally had alot of issues with chicken about 2 years ago and since discovering the recipes I use now it's prolly been my most successful category.

A) Chicken should taste like chicken. If your brining youre prolly fine with this, however if you're injecting dont over power the chicken with Italian dressing or fruit juices (Not saying a little isn't ok, just don't over do it).

B) Come up with a glaze that compliments your brine/ injection and rub. As mentioned fruit flavors combined w/ bbq sauces do well.

C) Do a few trial runs at home before the comp so you're not shooting in the dark at the comp with your results.
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Re: Chicken Help

Postby TXLNGHRN » Mon Jun 18, 2012 10:35 am

I got my first call in chicken grilling it over a hot fire. I used to smoke it @ 250 and I loved it that way, but never got a call or a final table.
Brines are great for chicken, I highly recommend them.
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Re: Chicken Help

Postby RWBTEX » Mon Jun 18, 2012 1:28 pm

Agree its great both ways but grill just gets more calls, there's just something about that little extra flavor the grease dripping and vaporizing into the cooker air and attaching (of sorts) itself to the chicken, good stuff.
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Re: Chicken Help

Postby Pony Express » Mon Jun 18, 2012 7:07 pm

guess it just depends on HOW you smoke it. Chicken is my most consistent call and has always been done on the smoker
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Re: Chicken Help

Postby FR8 Train » Mon Jun 18, 2012 8:53 pm

We've won both ways, Jimmy is right though you need to take care when smoking it. Grilling doesn't require as much baby sitting as it gets done quickly, but pay attention because you can blow past your finish temp in a hurry....
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Re: Chicken Help

Postby jtilk » Mon Jun 18, 2012 9:39 pm

Pony Express wrote:guess it just depends on HOW you smoke it. Chicken is my most consistent call and has always been done on the smoker


Tis true. It is possibly to "crisp" the skin of chicken without having to grill it... may not be quite a crispy but if you know what to add it can be done. My biggest win to date (as in # of teams, 152) came cooking it @ the temp mentioned above.
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Re: Chicken Help

Postby *SL*Celaya » Wed Jun 20, 2012 10:17 pm

Take jtilks advise or if you want take Redneck's cooking class. Well worth it in the chicken catagory. Since the class, it has landed me two top ten calls in chicken. darn good recipe and pretty simple and easy as well.
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Re: Chicken Help

Postby js-tx » Fri Jul 06, 2012 9:26 am

Do judges really sample the skin? Seems like they would just go after the meat. I agree a brine is a must to get some flavor into that chicken meat.
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Re: Chicken Help

Postby Pony Express » Fri Jul 06, 2012 12:51 pm

js-tx wrote:Do judges really sample the skin? Seems like they would just go after the meat. I agree a brine is a must to get some flavor into that chicken meat.


I've helped Zilla judge and watched the judges. Some do and some dont.
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Re: Chicken Help

Postby js-tx » Fri Jul 06, 2012 12:59 pm

Pony Express wrote:
js-tx wrote:Do judges really sample the skin? Seems like they would just go after the meat. I agree a brine is a must to get some flavor into that chicken meat.


I've helped Zilla judge and watched the judges. Some do and some dont.


So better to play it safe and get that skin right! BTW congrats on your walk a couple days ago. 3rd in ribs? I still got work to do, I got 20th.
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Re: Chicken Help

Postby Markw142 » Fri Jul 06, 2012 1:01 pm

next comp i'm gonna combine...smoke it low-n-slow for flavor then crisp it with a glaze on a grill...banzai!!!!
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