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rethinking chicken category?

post #1 of 15
Thread Starter 
I'm in a KCBS competition next month with this category. Has anyone been in it before?
post #2 of 15

I cook IBCA and several other sanctioning bodies here in Texas, but have yet to cook a KCBS event.  What are your chicken plans?

post #3 of 15
Thread Starter 
I haven't got a clue I do thighs in regular chicken competition but this is rethinking chicken and get points for originality. I just don't don't know how original you can get with this.
post #4 of 15

Your best bet, from the forums I frequent covering comp BBQ is to not stray from legs or thighs.  It's pretty much what the judges are expecting and looking for.  Both have larger window of cooking them right without drying out.  Now I have seen some boxes that lay a row of breast slices down the middle flanked by 6 legs or 6 thighs.  Just remember, everything that goes into the box, gets judged.  

post #5 of 15
Thread Starter 
I think your missing the point this is a different chicken category called rethinking chicken. This is not the normal chicken category
post #6 of 15
Thread Starter 
post #7 of 15

put some smoked eggs in the box 

post #8 of 15
Thread Starter 
Quote:
Originally Posted by JustPlainBob View Post

put some smoked eggs in the box 
Lmao just made my day
post #9 of 15

My bad, now I see....hmmm, this does make it interesting.  This is a toughy, how creative can you get when it still has to be within the KCBS rules....my mind is working.  See what I can come up with.   

Good one Bob!

post #10 of 15
Thread Starter 
That's my dilemma. I've been in things that didn't matter you could do anything but staying within the KCBS rules I just don't know. Hoping someone has done this here
post #11 of 15
How about hammering out a chicken breast real thin. Put pulled smoked chicken in the middle. Roll up like burrito and wrap the breast skin around then grill over high heat.
post #12 of 15

I understand what you are saying and I like the idea of thinking outside the box. I would recommend staying with thighs but maybe thinking of a different flavor profile. Breast just dry out to quickly. Having been KCBS certified, I can tell you their excepting thighs. But a different flavor would be appreciated I believe.  

post #13 of 15
Thread Starter 
I like that golf pro a chicken shell chicken taco
post #14 of 15
Thread Starter 
I'm doing thighs for the regular chicken category. I just don't think thighs are expected for this category
post #15 of 15
Cure the chicken thighs in Pop's Brine for a ham-flavored chicken! A delicasy!
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