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Help!!!! Cooking in small chicken contest. Need Ideas.

Bamaboy
Bamaboy Posts: 18
edited November -0001 in EggHead Forum
Hi,
I am cooking in a local chicken and egg festival contest. We will be issued chicken halves approx. 3 hours before judging. Any ideas on recipe, time, temp, direct/indirect, smoke and how much smoke? Thanks for any ideas. Brent
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Comments

  • Squeeze
    Squeeze Posts: 717
    Bamaboy,
    Moulten Chicken Festival?
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
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  • Squeeze
    Squeeze Posts: 717
    Bamaboy,
    I did some chicken quarters last night on the large, elevated grid at 300 degrees, no smoke. Rubbed with Big Bob Gibsons Rub, cooked 30 minutes, flipped for 20, back over for another 20 then coated with Big Bobs White Sauce. I would not recommend the White Sauce for a contest, but seeing that this is a smaller non sanctioned, it may do well, especially in North Alabama. It was some purty tasty yard bird and very moist!
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
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  • Bamaboy
    Bamaboy Posts: 18
    Squeeze,
    yeah, in the "big" city of moulton. cooked in it last year but the alabama propane assoc. was a sponsor so we had to use gas grills.
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  • Squeeze
    Squeeze Posts: 717
    Bamaboy,
    When is the festival and how do you enter the contest?[p]-Kevin
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
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  • Sandbagger
    Sandbagger Posts: 977
    Squeeze, how is it going? I been thinking about the white sauce lately. Haven't made a batch since last summer. Do you crisp the skin with the bird sauced? T

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  • Bamaboy
    Bamaboy Posts: 18
    Squeeze,
    It is this weekend. It is past the deadline, but, I hear there are still some spots open. You can call 256-974-2464 and get info. Where are you from?
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  • Squeeze
    Squeeze Posts: 717
    Sandbagger,
    Naw, I crisp the skin with just the rub, then dunk the chicken in the white sauce, put back on for a minute and serve more on the side. Man that stuff is so good. I will post a pic tonight of last nights meal. Left overs for lunch today.....mmmmmm
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
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  • Squeeze
    Squeeze Posts: 717
    Bamaboy,
    I am in Florence, I may head over there this weekend and check out the happenings.[p]-Kevin
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
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  • Sandbagger
    Sandbagger Posts: 977
    Squeeze, do you make the white sauce or buy it? I found a recipe for it and have it somewhere if you need it. T

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  • Bamaboy
    Bamaboy Posts: 18
    Squeeze,
    It is a pretty good time. Go to lawrencealabama.com and click on the chick. and egg icon it it will give you a schedule. Not a bad function for just the second year. I used to live in florence.
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  • Squeeze
    Squeeze Posts: 717
    Sandbagger,
    I usually buy it. I have the recipe but can't get the same taste that I am used to. Have you had the bottled stuff?
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    Hey Kev,[p]Would you be willing to bring a bottle or 2 to Winchester? Maybe we could cook some up Thursday night, I'd love to try it.
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  • Squeeze
    Squeeze Posts: 717
    Bobby-Q,
    Not a problem. I actually saw it in the store today for under $2.50 a bottle. I will grab a bunch to bring over. Want some rub too?[p]-Kevin
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
    · Share on FacebookShare on Twitter

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