comp style chicken


 
H

Hamilton Barnes

TVWBB Pro
Prepped the chicken by trimming, cutting out blood vein, scrapping fat off skin. Rubbed over and under skin as well.
Ran smoker with no wood at 275 for 2 hours. Chicken was uncovered sitting in parkay for the first hour and covered for hour 2. then dipped in a sweet red sauce and put back on smoker on rack for 10 mins to set sauce.
The prep for this method was very difficult but I did achieve the famed "bit though skin"









precook


half way point


finished product



served with steamed broccoli- sorry no plated pic


This cooking method requires alot of work, but the result tasted very good.
 
it was trying to follow as close as I could the popular way to do chicken on the comp circuit, they use parkay. The skin actually doesn't crisp at all, they are looking for bite through skin where the skin almost becomes one with the meat. To achieve this I had to take every skin off of the chicken scrap fat until I could see the cutting board through the skin (making it very thin) and putting it back on the chicken after I put rub underneath the skin.
 
Yeah, a buddy of mine have signed up for our first KCBS come at the end of next month, so I am trying to dial in my recipes. We visited a comp a couple of weeks ago and have done some non-sanctioned comps, just trying to do all my homework-tasty homework!
 
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