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Chicken help request

post #1 of 8
Thread Starter 
Ok I have done several whole chickens and chicken quarters as well as breasts. Most all have turned out very good. I am entering my 1st BBQ contest next month and need some help on a winning chicken recipe. Should I do thighs? Whole bird?

Never dons this, I am confident in my ribs, pork and brisket but really concerned about chicken.

Any help is appreciated .

Thanks
post #2 of 8

I don't compete but everything I have read is that folks do thighs. Fairly easy to get 6 similar sized pieces for the judges.

post #3 of 8

I agree, all the comps I've seen they always do thighs.

post #4 of 8
Thread Starter 
Bone in or boneless?
post #5 of 8

Not sure, there always small & uniform so I'm guessing boneless.

post #6 of 8

Use boneless thighs, Remove the skin in one piece(important). trim the thighs to uniform shape, wrap skin back over thighs. Brush w/ olive oil or butter season and smoke. If you google it you can find a few tricks that will help you alot in comps.

post #7 of 8

Iv'e got a method for comp chicken, It's kinda long winded to post. If you want to try it pm me and i would be glad to help you win your first comp!  Good Luck

post #8 of 8
Quote:
Originally Posted by eman View Post

Use boneless thighs, Remove the skin in one piece(important). trim the thighs to uniform shape, wrap skin back over thighs. Brush w/ olive oil or butter season and smoke. If you google it you can find a few tricks that will help you alot in comps.



How long do you smoke it, and at what temp?

 

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