Competition Chicken, Competing With Myself

I picked up a few trays of chicken thighs with my CSRs today.
I've always been impressed with the the thighs I've seen put before BBQ competition judges, and I'm starting to think that they're the true litmus test of a Pitmaster.

Thankfully the only person I'm competing with is myself, so I'm not going overboard looking for perfection, nor getting crazy with shapes, butter braising or any of the other tricks and shenanigans.
Them competition guys have to in search of that perfectly tender and juicy hunk of fowl, with the ideal bite through skin, every piece almost identical in every aspect of appearance.
I'll be trying to just meet the tender, juicy and bite through skin.

So here we go... Competition Chicken

Picked out trays with the biggest, nicest thighs and closest to uniform size.
Also payed attention to skin color and complexion.

Inspect them for the best sized skins to work with, as free of imperfections as possible.
Remove the skin and any large amounts of fat and/or membrane.
Trim it to as large a rectangular shape as possible and lightly dust with rub.
https://i.imgur.com/mrEmn9t.jpg

https://i.imgur.com/5ITtOJX.jpg

https://i.imgur.com/cyPsqwR.jpg

Then take the meat and trim both knobs of bone/meat off, the same with both fatty ends, also and large sinews or globs of fat.
Trim them all into as roughly uniform rectangles as possible.
Then dust the bottom of them with rub.
Lay the meat back onto the skins and roll them together, then dust the top of the skins lightly with rub.
https://i.imgur.com/ium8Vwp.jpg

https://i.imgur.com/tSijbdm.jpg

https://i.imgur.com/uf3w86V.jpg

Lay in a pan, cover with foil and allow them to dry overnight.
https://i.imgur.com/hEQiN4p.jpg

To Be Continued Sunday

Preheat the smoker to 275°, smoke with your preferred wood, I'll use cherry.
Before placing in the smoker I secure the skins with toothpicks, plain wood or stainless, no colored wooden.
Smoke these for one (1) hour, at the half hour mark spritz lightly with Parkay Butter and again just before foiling.
[insert pics]
Then cover the pan with foil, cook for another forty five (45) minutes.
By covering the pan we're getting the collagen in the skin to render and give us that perfect bite through consistency.
Now it is time to glaze with BBQ sauce and to taste test one piece for bite through consistency, I'm also checking IT, my goal is 170°-175°.
[insert pics]
I'll let them go another another fifteen (15) minutes uncovered for the sauce to set up and then pull for presentation to the family.
Talk about brutal, nobody can judge you like your family judges you... LOL!

The Presentation
[insert pic]

Those are some sexy looking thighs you got there Chili. Can't wait to see the money shot.

Quote:

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Originally Posted by ChileRelleno

I picked up a few trays of chicken thighs with my CSRs today.
I've always been impressed with the the thighs I've seen put before BBQ competition judges, and I'm starting to think that they're the true litmus test of a Pitmaster.

Thankfully the only person I'm competing with is myself, so I'm not going overboard looking for perfection, nor getting crazy with shapes, butter braising or any of the other tricks and shenanigans.
Them competition guys have to in search of that perfectly tender and juicy hunk of fowl, with the ideal bite through skin, every piece almost identical in every aspect of appearance.
I'll be trying to just meet the tender, juicy and bite through skin.

So here we go... Competition Chicken

Picked out trays with the biggest, nicest thighs and closest to uniform size.
Also payed attention to skin color and complexion.

Inspect them for the best sized skins to work with, as free of imperfections as possible.
Remove the skin and any large amounts of fat and/or membrane.
Trim it to as large a rectangular shape as possible and lightly dust with rub.
https://i.imgur.com/mrEmn9t.jpg

https://i.imgur.com/5ITtOJX.jpg

https://i.imgur.com/cyPsqwR.jpg

---

Well you going to win if your by your self or if some else competing ! Looks awesome !

Final Pics! I am foaming from the mouth. LOL Looks great.

Preheat the smoker to 275°, smoke with your preferred wood, I'll use cherry.
Before placing in the smoker I secure the skins with toothpicks, plain wood or stainless, no colored wooden.
Smoke these for one (1) hour, at the half hour mark spritz lightly with Parkay Butter and again just before foiling.



https://i.imgur.com/QmLwNU6.jpg



https://i.imgur.com/QmLwNU6.jpg


Then cover the pan with foil, cook for another forty five (45) minutes.
By covering the pan we're getting the collagen in the skin to render and give us that perfect bite through consistency.
Now it is time to glaze with BBQ sauce and to taste test one piece for bite through consistency, I'm also checking IT, my goal is 170°-175°.



https://i.imgur.com/fAG4BC9.jpg


I'll let them go another another fifteen (15) minutes uncovered for the sauce to set up and then pull for presentation to the family.
Talk about brutal, nobody can judge you like your family judges you... LOL!

The Presentation


https://i.imgur.com/q7G3zp0.jpg

I would sey you have a good chance to do well in competition, looks tasty , if the family gets to critical tell to cook for them selves. Then they'll appreciate your effort

Bottom line, while it as fun to give it a whirl, it's way too much hassle for anything but a comp or trying hard to impress guests.
I'll stick to smoking then finishing on the grill, or just grilling.

Chile Looks great Championship food. Question did you smoke them in the pan?

Quote:

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Originally Posted by daniel9829

Chile Looks great Championship food. Question did you smoke them in the pan?

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Yes,smoked in the pan.

I have several friends in the competitive BBQ world and bar none, they say chicken is their least favorite to do, and quite honestly the biggest toss up when it comes to judging of all the meats.

You done nice work there Chile.....thanks for the tutorial w/ pics.