Competition question

[delearyous]

How does KCBS sand others feel about grill marks on chicken?

 

[bikerchef]

I've never seen grill marks at a comp. Generally the bird is smoked at lower temps with lots

of efforts to get a "bite through" skin.

While a crispy skin sounds good it may be difficult to meet the "bite through" requirement 

with grill marks.

Besides, comp's are big on sauces so you not even see the grill marks.

 

[delearyous]

Ty

 

[bbqbrett]

I've never seen grill marks at a comp. Generally the bird is smoked at lower temps with lots
of efforts to get a "bite through" skin.
While a crispy skin sounds good it may be difficult to meet the "bite through" requirement 
with grill marks.

Besides, comp's are big on sauces so you not even see the grill marks.

Only done a couple of comps so I don't have lots of experience with it but the last one we did we had grill marks on the chicken as we did a slower smoke and finished it off over some direct heat. Had light sauce on and you could see the grill marks through it. Unfortunately did not get pictures of it. Really wished I had as we got a call on that.

 

[delearyous]

Congrats on the call..I agree on the low and slow and all the normal proper prep for chicken as usual. I was thinking exactly the same avenue. I think a quick sear and then sauce won't harm the "bite" of the chicken.

 

[bbqbrett]

Thanks! Are you going to do thighs?

 

[delearyous]

Yes

 

[bbqbrett]

That is a good choice, easy to work with.