Lemon pepper for comp chicken?


 
S

Stacey Vieth

New member
I am fairly new to cooking in competitions. My brain is telling me to go with something a little different and use lemon pepper with a touch of sage in next weekend's competition. I plan on cooking them skin side down in butter and finishing them skin up on the grate. Is this crazy? Should I stick to the norm or take a chance on something different?
 
I was told a long time ago by a very respected BBQ competitor that if you do the same things as everyone else, then your product will only be as good as theirs.

Definately think outside the box. Try out your idea and see how it tastes. Make an adjustment or two and try it again. Some of the very best Q I've ever had while judging didn't taste anything like the accepted ways of cooking.

As to the butter trick. I wouldn't cook skin side down in the butter. In my opinion it makes the skin less 'bite through' capable. I would think that the butter would tend to add too much pliability (if that's a word) when you want the skin to be quite firm, almost on the edge of crispy.

Russ
 
IMO, there is a fine line between turning something in that's different and a little too different if that makes any sense. I say go ahead and do it but go subtle. I wouldn't let those flavors get too bold or be the 1st thing you taste. Remember at the end of the day it still needs to taste like good middle of the road BBQ. Good luck! I'd love to hear how it goes.
 
I ended up using a totally different rub combination and took 2nd place! I did go a little different in that I used sage & rosemary in the rub, but apparently the combo worked well.
 
Stacey Vieth said:
I ended up using a totally different rub combination and took 2nd place! I did go a little different in that I used sage & rosemary in the rub, but apparently the combo worked well.
Click to expand...

Second place !!!!!!!!!!!!! FANTASTIC =) Congrats.
Whatever you doing is working !.

Peter
 
I used indirect heat from lump charcoal & basted them with apple juice every 30 minutes. They turned out super juicy & a beautiful color! I was very pleased.
 
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