Competition Chicken

Buster Dog BBQ

Going to be in a competition coming up and trying to perfect chicken. When you submit thighs do any of you kind of carmelize your skin to get a crisper skin? For example, I put my chicken in a pan with some Blues Hog for like 45 min then put on direct heat. The heat was about 350 and the skin was neither crisp nor rubbery but rather a carmelized piece. I am guessing this is not a competition grade. Any advise?

Celtic Wolf

Buster Dog BBQ,[p] Forget Crunchy!! go for bite through. You want the judge to be able to bite through the skin without any difficulty

dhuffjr

Celtic Wolf,
This thread is right down my line of thought tonight at work after all the havoc of the beginning of the night was resolved.[p]Are their any rules/requirements other than cooked on a wood (of some form) fired cooker? I'd assume my adobo chicken would be a no no as its cooked in a pot. Buster Dogg BBQ mentions cooking it in a pot with Blues Hog then grilling to finish. So that is acceptable? I guess I'm asking what is not acceptable.[p]H

Celtic Wolf

dhuffjr,[p] The rules state it must be cooked entirely with-in your own site and with wood, pellets, briquettes or lump. Gas can only be used to start the fire.[p] Chicken can be presented pulled or sliced as long as there are 6 distinguishable pieces. It can be boneless or bone-in, with or without skin.[p] If that pan is in the cooker you can certainly turn it in; however, I would not expect it to score very high. One other thing to consider is boiling it in sauce has a tenacity cause the sauce to pool in the poresentation. That will get a DQ.[p]