Chicken parts for comp judges

Midnight Smoker

What are opinions on what chix parts should go into the turn in box for a competition? I usually do chix thighs. They are easy and almost impossible to mess up, but, do the judges like to see others parts such as the drum and breast? Would anyone put all samples all three or keep to one part? There is a six piece requirement...would anyone put three of each and fit any extras in? This way a judge could taste the part they like better? Thanks in advance, Paul

SSN686

Morning Paul:

As a judge I don't have a problem with different parts being in the same box, BUT that doesn't necessarily mean that I would get a piece I prefer if I was the last judge. My personal opinion would be to have all the same type of piece so that every judge at the table judges based on the same meat? Just my $0.02.

thirdeye

I just judged my first KCBS comp and there were some mixed drumstick/thigh boxes at my table. Both had eight pieces. I can't tell you why.... but the first four judges took thighs, meaning that the last two judges did not really get to choose between two different types of pieces.

BullyC

For Thirdeye

Hi Thirdeye, I really liked your pics of bbq, awesome.
I have a question? What effect does the raised grid
have on pork steaks and chicken? I own a BGE and would assume with regular grid height, direct just a lower temp? So what advantage or effect does a Raised grid Have? Also hope you update the charcoal ratings.
All due respect to naked whiz, Most of those ratings, tests etc are over 5 years old. Would love a update.
Thanks BullyC

thirdeye

Thanks for the kind words. I've always felt that cooking with a raised grate gives me a bigger window for turning, as well as more time to balance color and doneness. When cooking direct and close to the fire, things can happen pretty fast, they can also get out of hand pretty fast.

I'm not sure what you mean about me updating the charcoal ratings?? Charcoal review and rating is The Naked Whiz's bag (pardon the pun) Actually new brands are reviewed quite regularly on his site. The procedure and criteria he uses is so consistent that even a 5 year old review doesn't need updating unless the manufacturer makes some changes. All that said, I have noticed some updates on certain reviews.

BullyC

Hi thirdeye

I understand about the raised grid now, that was best explanation I have heard. Know what you mean about grid
height to charcoal. try cooking chicken direct on a weber and NOT burn some of it, your window there is so small. thanks for the tip BullyC

thirdeye

I found your question on my cookin' site after I replied above, but to answer the rest of it..... I can get about 12" of distance using a Woo type spacer ring, then my regular grate, then the BGE grate extender clipped to it.

If I had to pick my favorite cooking zone I would have to say rim height.