Videos and Questions: ... not sure where to put them

[J-P]

So I am sitting here watching this video and there seems to be a lot about comp BBQ that I don't understand.

Thus, I hope to ask the questions here with the vids as a visual example.

So, regarding this vid.

Question #1) comes why are only thighs entered? Thighs are all I have seen thus far in the chicken category.
#2) Uniformity is good for cooking. They all turn out the same. Wouldn't bigger be better vs trimming it down? Having a larger chunk stay on the grill a min or 2 longer wouldn't hurt. Those crispy bits from not trimming are great
#3) What's with the fat removal? I just don't understand that part.

Thanks in advance for the replies

[BBQBeaver]

IMO, thighs are used because of shape and appearance, but more importantly, the dark meat arrays moister longer. there is a good amount of time from when the meat leaves the cooker, boxed up, presented and then eaten by the judges. It will get cold but also possibly dry out. You can submit drumsticks, breasts, etc.

Scrsoing the skin removes most of the fat making the skin render and appear more bite through, not pulling all of when taking a bite. This is what the judges are looking for.

The trimming is to make then ask similar in size and shape, of which does not look much like chicken when they are done... Too large and you won't fit the number required in the box.

[kevinv]

what is the size of box used? most pictures i have seen have the 6 pieces in it.also is it the same boxes in amature?

[harley]

The styrofoam turn-in boxes are 9in by 9in with a obvious top and bottom. They are affectionately refered to as "clam shells".

If you want to practice, they can be purchased at most restaurant supplyhouses that sell food like National Grocers.

[mikita21]

In competition BBQ, you can turn in any part of the chicken you want to; they real key is ensuring enough pieces for all 6 judges (in CSBBQA and KCBS). Cooks use thighs more than anything else because as dark meat, they tend to hold moisture and texture better, and accept your flavour profiles better.....the smoke you apply, your rubs, etc. These are meat contests, and the judges need to still be able to taste THE MEAT when you are done doing what you do.

There is an appearance score, and thighs set up well best in the box, garnish or no garnish.

Teams can cook with skin on, or skin off. Skin on helps with the delicacy of getting that chicken entry just right; holds moister, etc. There is a pitfall in the judging area, however, because the judge should be able to bite through the skin and not have a big flap of rubbery skin come away from the entire entry.

Under the chicken skin is where the worst chicken fat lies. The last thing you want to give any judge is unnecessary, and unappealing fat. You have to dedice what you need in the cooking process and what is going to be unappetizingly superfluous at turn-in. At our last teaching course, one judge got an entry (chicken) with a fair bit of fat left under the skin, and that mark went down. I don't know if the cook that day did that deliberately or not, but it was a great teaching moment.

Crispy bits may not work in your favour if it seems the various parts of your entry are done to different standards. Be careful with this part. And an entry has to be cooked as a single unit on the fire; no separating, or taking pieces off and putting things back together later. At issue is your skill as a cook in achieving great barbecue that anyone would want to put in their mouth......and if you are good, barbecue they'd want MORE of!

Hope that helps some...........

[mikita21]

Re the boxes...........

I tell cooks, and will tell y'all Friday night (those who are coming to Blue), to ensure a minimum of 6 entries. It is also your responsibility to ensure the 6 entries are properly cut apart and not still attached somewhere. I also hope to have a word to say about cutting ribs for competition.

Lovely garnish, 6 entries beautifully resting in the 9 x 9 styrofoam box/clamshell...........

...But I also ask cooks to put in more than 6 if they can. It is up to you whether you believe it might impact your appearance score. But we have volunteers at every comp who work hard on this, smell the smoke all morning; see the meat and never get a mouthful. I for one believe in putting some meat into the mouths of the volunteers who make any event like this actually work. And that meat can only come from those who are cooking.

Judges take one entry only; do not believe you are just packing their coolers for them. If there are slices of brisket left over in a box (or whatever), it is offered to others doing the work on our behalf, from table captains to people picking up the trash and everyone inbetween.

[BBQBeaver]

Good info and feedback, thank you for posting.

[reg]

" I also hope to have a word to say about cutting ribs for competition."

I agree its good to let the cooks know that you are allowed to put more than six pieces in the box for a few reasons but advice for cutting competition ribs ??? that might be going too far

Reg

[expatbill]

Keep going Makita!

[reg]

Expat, you are condoning the head judge telling competitors how to cut ribs for a comp as ok ?

Reg

[wheels_of_fire]

OK - I'm not a head judge - just a judge. But here is what judges look for regarding the cut of ribs.
1. Meat on both sides of the bone. We taste both sides, if there is no meat on one side your mark goes down.
2. Even cuts for the presentation score. Not a huge deal, but a clam shell with 6 nice even ribs will get a better score than one with uneven cuts.

I don't believe I've presented any big secrets here. As to where you cut the ribs (center/edge of rack), or how much meat you have on each piece is up to you.

[mikita21]

I am trying to decide how best to do this, but yes, I think I am going to give some advice on cutting ribs for comp..........since the # 1 question cooks seem to ask, no matter how it's phrased is: what must I do to please the judge?

But for this one, I think I will keep it (for now) to the team meeting Friday at 7 at Blue. Those teams can then decide whether it is valid or overstepping. And as we always said in radio:

"A consultant's advice is neither good nor bad. It's what you do with it."

C'mon Reg, gimme a little credit...............

[expatbill]

Expat, you are condoning the head judge telling competitors how to cut ribs for a comp as ok ?

Reg

Absolutely, I'll try to pick a head judge,new judge, any judges brain, for any info that I can glean that might help me. With teams sending members to judge certification just to see what they're looking for, what's the difference? There really aren't any secret's being divulged, reg, everyone pretty much knows what they want.

[oink]

Reg.. It's to bad that by now you have not figured out that nobody here seems to give a CRAP about you and your opinions. Maybe everybody should go to where you work and really see what you can do. Its probably no better than the local McDonalds. Go home ! or KCBS . or who ever will have you

Fred.

[reg]

Makita, definately giving you credit for your advive about the turn in box (amount of pieces) that is very good advice no question. I have sat in on a few cooks meetings and not one time have I ever heard the head judge comment on how to cut ribs, I think that is overstepping the boundary of any head judge at any event. It should be up to the head cook of the team as to what presentation they will turn in at that particular event, that is what competition is all about.

Expat, its obvious I disagree with the notion of teaching the cooks anything at a cooks meeting during an event. My comment is not about taking sides but rather about doing what is right

Oink/Fred, I'm not sure what to make of your comment, sounds like something a youg kid would post, are you sure you are old enough to be on a computer without supervision

Reg