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Chicken Lollipops in Competition? - Page 2

post #21 of 34

Yeah. The only events that I have competed in that does garnishment is KCBS. One thing I learned at Myron's school is use meat on the bottom. I will put a good layer of pulled pork on bottom and then build my box on top. This does two things. you wont have puddle of sauce on the bottom as the meat will absorb it. Also, your meat is no higher in the box giving you more area. I do this on ribs as well. I put 8 bones on the their side in the bottom and then shingle 8 ribs on top. This makes the ribs sit level with the top of the box and allows me to cover the whole area without seeing bottom. On chicken I do thighs mostly but I will add a lot of pulled chicken on the bottom so the thighs sit high in the box giving me more room for 9 thighs in FBA comps. One thing I have started doing is building a box every time I fire up the smoker. Doesnt matter what meat. i will do it with tri tip, fatty, burgers. etc. You will start to get creative and know how much you can fit in each box. I buy clamb shells from a grocery wholesale here in Jacksonville

post #22 of 34

EJ thats some good looking legs there, how did you keep the end bones looking so good? and good luck with the competition.

Danny Lang:sausage:

post #23 of 34
Thread Starter 
Quote:
Originally Posted by GolfPro2301 View Post
 

Yeah. The only events that I have competed in that does garnishment is KCBS. One thing I learned at Myron's school is use meat on the bottom. I will put a good layer of pulled pork on bottom and then build my box on top. This does two things. you wont have puddle of sauce on the bottom as the meat will absorb it. Also, your meat is no higher in the box giving you more area. I do this on ribs as well. I put 8 bones on the their side in the bottom and then shingle 8 ribs on top. This makes the ribs sit level with the top of the box and allows me to cover the whole area without seeing bottom. On chicken I do thighs mostly but I will add a lot of pulled chicken on the bottom so the thighs sit high in the box giving me more room for 9 thighs in FBA comps. One thing I have started doing is building a box every time I fire up the smoker. Doesnt matter what meat. i will do it with tri tip, fatty, burgers. etc. You will start to get creative and know how much you can fit in each box. I buy clamb shells from a grocery wholesale here in Jacksonville

 

Damn - some good advice there. Never thought of doing that. I would think the extra meat on the bottom would also help stabilize the box, so it wouldn't tip.

Speaking of Myron - what was your favorite takeaway from that experience? I spent some time down there last year with him, doing ribs and chicken, but we didn't talk box building.

 

Quote:
Originally Posted by dannylang View Post
 

EJ thats some good looking legs there, how did you keep the end bones looking so good? and good luck with the competition.

Danny Lang:sausage:

 

Thanks Danny! I wrapped the end bones in foil - only unwrapping once they were done cooking. Next time, I'll q-tip around the base there to keep the whole bone clean.

post #24 of 34

thanks EJ thats some good looking legs there, and good luck.

Danny Lang

post #25 of 34
EJ how did you do? Show us your turn in boxes.
post #26 of 34
Thread Starter 
Quote:
Originally Posted by GolfPro2301 View Post

EJ how did you do? Show us your turn in boxes.


Ha - just thought of doing this tonight and saw your post!

Welp, we didn't finish in the top 3, out of 14 teams. What sucks is that due to what they called a "computer glitch" they couldn't give any of us a score or placement past 1, 2 or 3. Hmm... the organizer apparently quit during the judging period and has officially "retired." So some drama went on. A guy we never saw before, after nearly 2 hours after last turn-in, made the winners' announcement. All the people we'd dealt w/ all day had vanished. This guy said we'd receive our scores "in the mail" soon. Ha! We'll see.

My chicken had great flavor, but looks, .... just OK. You can see below. We were not allowed to garnish, which hurt. And eventually we laid them down to close the box. Next time, I think I'll chop the knuckle off to get rid of some imperfections.

 

My ribs - I nailed them and was bummed they didn't place. We were rushed on the box, so we didn't get a shot. Down below is the setting of the glaze moment. But who knows if I finished 4th or last. Only snail mail will tell me! I will say this - everyone else used butter and brown sugar galore in their wraps - i just used apple juice. So I may have not fit the market w/ my savory ribs, that have a sweet front, meaty middle, heat on the end. The area may just be into the sweet and rich.

 

Pics here:

 

post #27 of 34
Those look good. Ribs may be a touch dark but look nice. Yeah for some reason comps are all about this candy flavor. I fubar my chicken this weekend and removed toothpicks on thighs too soon. Skin shriveled up. Ribs were good but not great. Pork I killed it. Took top 10 chicken. Top 5 ribs. 1st place pork. Tied for 1st overall but lost toe breaker which was rib score so I took home reserve grand. Here are a few photos of boxes


post #28 of 34
Thread Starter 

Looks great - especially that pork. Congrats on the placings! How was your competition? Run well? Good crowd? What'd you cook on?

How'd you end up saving your chicken?

 

We're still waiting for results from our comp...haha.

post #29 of 34
Comp was well run. I have been at a few that are crappy and it sucks. This comp gets about 1500ppl each year. 47 teams this year competing. I cook on a pitmaker vault and a gmg jim bowie.i stretched the skins best I could and tucked under thighs. Wrapped tight in foil and put in the firebox of my pitmaker vault for 15 min. This helped with skin. Then uncovered and put straight on grill grate at 275 with sauce to finish.
post #30 of 34
Thread Starter 

Nice fix there on getting the chicken in the firebox!

 

We still don't have scores from our competition. Has anyone ever experienced a delay this bad? Other competitors are asking daily on their facebook page, so I'm patiently watching that interaction without getting into it.

If this keeps going on, I want my $50 back! The whole point of a Backyard competition is to learn, man.

post #31 of 34
I have waited until Thurs after in a pro comp. They initiated a new scoring system and couldnt figure it out. Good time to do it in a comp where winner gets 12k. If you dont have them by Sun I would be on phone with someone.
post #32 of 34
Thread Starter 
Quote:
Originally Posted by GolfPro2301 View Post

I have waited until Thurs after in a pro comp. They initiated a new scoring system and couldnt figure it out. Good time to do it in a comp where winner gets 12k. If you dont have them by Sun I would be on phone with someone.

 

5 minutes after I posted, they finally posted the results! haha - I had a feeling that would happen.

 

I finished smack dab in the middle in both chicken and ribs, finishing 8th out of 15 in each.

Overall, 7th out of 15.

My scores are very close to the 2-3 teams ahead of me, so I'm pretty happy, as this was my 2nd competition ever, first road trip for one and first time doing chicken. Plus, there were some pretty experienced guys competing. Definitely learned a lot!

post #33 of 34

Thats good. Some things I have learned that can help you a lot as you progress is keep it simple as far as setup goes. Take only what you need. Pre make all homemade rubs, sauces, injections. Take as little as possible to get you thru the comp. This helps you stay organized and easier to clean up. I used to take a boat load of stuff and ended up being waste of money. I am not much more organized and it allows me to be more stress free (if that is possible at a comp). Finally and this has helped a lot is keep a bbq journal for practice and comps. for practice I keep detailed notes on cook temp, time, rub, sauce, etc. I keep blind boxes to practice with and I will take pictures of different designs I come up with. I then keep a comp journal on timelines for each category, sauce, rub, and pictures of turn in box. I will also write down place in each category. This will allow you to go back if you are struggling with a category to find something that worked and bring it back to life again.

post #34 of 34
Thread Starter 
Quote:
Originally Posted by GolfPro2301 View Post
 

Thats good. Some things I have learned that can help you a lot as you progress is keep it simple as far as setup goes. Take only what you need. Pre make all homemade rubs, sauces, injections. Take as little as possible to get you thru the comp. This helps you stay organized and easier to clean up. I used to take a boat load of stuff and ended up being waste of money. I am not much more organized and it allows me to be more stress free (if that is possible at a comp). Finally and this has helped a lot is keep a bbq journal for practice and comps. for practice I keep detailed notes on cook temp, time, rub, sauce, etc. I keep blind boxes to practice with and I will take pictures of different designs I come up with. I then keep a comp journal on timelines for each category, sauce, rub, and pictures of turn in box. I will also write down place in each category. This will allow you to go back if you are struggling with a category to find something that worked and bring it back to life again.

 

I think over the next couple weeks I'm going to take your advice and start that journal. Right now it's all based on memory, since I've really only focused on Ribs and now Chicken.

To motivate me, I'll eventually post in a thread on here and get feedback on my recipes/process. And I need to steal some practice boxes from my grocery store's salad bar!

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