BBQ Chicken for my neighbor


 
S

Scott P.

TVWBB Super Fan
I am entering my first BBQ Cook Off next month, so I thought I'd get some practice. I told my neighbors that if they had Brisket, ribs or chicken that they wanted for dinner, supply me with the meat and I'll do the rest. I could always use the practice. The first offer was chicken for my neighbors. I think it turned out pretty good. I didn't have time to brine it,so it was a little dry. It sat in a covered foil pan for a good hour after coming off the grill, so I'm sure that didn't help.

I cooked it for a few hours on my WSM at 250 with a mixture of apple and hickory. It was a mustard slather with my usual rub. I finished by glazing it with my Raspberry Chipotle sauce.


Before:

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After:

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I think it turned out nicely. It is a little dark and I may want to foil the wing tips next time to keep them from browning too much. I might try just using my kettle next time too. What do y'all think?
 
Make sure you check the turn-in rules before getting to the competition. If this is a KCBS sanctioned comp, then you'll need to turn in six portions in one box. They cannot tear a wing or leg off a 1/2-chicken to make sure each judge gets a piece. They have to grab and take it in one piece. Kinda tough to get six 1/2-chickens in one turn-in box. Might not be a sanctioned tournament though. Just make sure you understand the rules before you get too far into things. Good luck in the competition.
 
This is a TGCBCA sanctioned event. You turn in two halves as far as I know. No garnish and only the sheet of foil in the supplied container. I plan on getting some smaller chickens (3-4 lb) for the cookoff. This was just a bird that my neighbor had in the freezer and wanted cooked.
 
the color is gorgeous. I think the red from rasberries makes it a nice deep red/purple color. Wing tips look ok to me and I dont' think anybody eats the tips.

If you do foil the tips make sure the foil doesn't stick to the tip from baking on the sauce or whatever. Then your tips might be different color.
 
I had never seen the rules from the Texas Gulf Coast BBQ Cooker association:
http://www.tgcbca.org/rules.htm

an excerpt....Sounds like a nice style of competition and I'm curious how they divide up 2 half chickens at the judging table. Scott P I'd have no hesitation to tear right into yours with both hands. :)

7. JUDGING TRAYS - TGCBCA recommends the use of a styrofoam tray with hinged lid and without dividers or the best readily available judging container which is approximately 8 inches square on the bottom half. A single sheet of aluminum foil should be supplied in each tray. The TGCBCA Head Judge will provide all judging trays for use in the competition. All judging containers shall be clean and free of any markings.

Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

8. JUDGING TRAY CONTENTS - TGCBCA requires that the promoter and/or Head Judge will advise all cooks of the exact quantities and cuts of meats that will be placed in the judging trays. This will normally be accomplished at the cook's meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces, seasonings and/or liquids may not be added once put into the tray. There must be NO PUDDLING OR POOLING in the bottom of the tray. Additionally, CONTAINERS THAT CANNOT BE CLOSED WILL NOT BE ACCEPTED AT TURN-IN. Recommended amounts are as follows:


Brisket - Nine (9) slices approximately 1/4 to 3/8 thick.
Pork Spare Ribs - Nine (9) individual cut ribs (bone-in).
Chicken - Two half (1/2) chickens fully jointed (to include the complete wing, breast, leg, thigh).
 
I haven't tried to stick two halves into a box yet, so I don't quite know how to do so without messing up the glaze and marring the surface. I should ask the local TX folks. I've been invited to sit with another team next week for another cook off, so I plan on watching to see what they do. It's a different association, but I think the rules are similar enough.
 
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