BBQ Chicken Competition Trial

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  • N4sir

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    26   0   0
    Aug 13, 2010
    2,507
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    Metairie, LA


    I was asked to participate in a BBQ chicken competition next month and having never competed in BBQ I decided to do a couple of trial runs before the competition. At first I was told it was chicken thighs but it's actually breast and leg quarters. This can be a little tricky as I bought a whole chicken and cut it up into quarters myself and the breasts can be much larger than the leg quarters. Actually I can't remember the last time I grilled or BBQ'd a breast quarter.

    I did these on the upper level in the Keg and later added some frozen pre-made ABTs to the lover level.

    DSC01210.jpg


    Sauced and almost ready to eat!

    DSC01211.jpg


    One of the breast quarters

    DSC01213.jpg


     

    japarker82

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    Jul 7, 2013
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    6
    New Orleans
    One thing i noticed different with the bbq chicken in competition, is they dunk them in sauce to get a glossy finish. To prevent brush marks.
     

    mforsta

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    Jun 25, 2012
    495
    28
    Denham Springs
    Looking Good!!

    One thing I do before smoking chickens is to brine them in a salt water brine. Use a ice pick or skewer to poke a bunch of hole in the chicken and brine them for about 1-2 hours in a solution of 1/2 salt to a gallon of water. This helps keep the chicken real moist.
     

    N4sir

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    26   0   0
    Aug 13, 2010
    2,507
    83
    Metairie, LA
    This chicken was tender but with the competition rules you can't have prepared the chicken in any way before the competition starts and you have three hours before turn in.
     

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