Help me be competitive in this Chicken / Ribs competition next weekend!

ROllTIDEEGGING · April 2018

We are cooking in our first team event next weekend. We are just doing the backyard division but we are taking it seriously and want to do well.

My question, for all of you that cook in these what are your go to recipes for Ribs and Chicken?
Car Wash Mike or a turbo on the ribs?
Especially with the Chicken I am lost on process for Thighs.. Lot of butter in a pan and smoke on the egg?
Any insight on cooking method would be greatly appreciated!

Foghorn · April 2018

Who is judging your cook?
If you are cooking thighs, it sounds like you are cooking in a KCBS competition? If so, I'm not much help because the KCBS-trained judges are taught what the standards are to expect. I've hung out with a team that competes in IBCA events. They cook half-**** chickens and St. Louis cut ribs that are fairly sweet (as they spend some time with margarine and brown sugar wrapped in foil). This works as the IBCA basically crowd-sources for judges and the lay judges seem to love their ribs.

ChuckR · April 2018

I have not competed but go to you tube and google cupcake or muffin pan chicken. Also look up Malcom reed on you tube. He has several comp recipe videos he posts. Good luck.

lkapigian · April 2018

What kind if time window are they giving you? That will drive the method ...Keep it simple for your first comp, Meatheads Memphis Dust is awesome on Ribs or Chicken and you can do your own tweaking to it. I keep my ribs dry...you don't want fall off the bone ribs but some bite....relax enjoy the ride ...learn from your neighbors there...

ROllTIDEEGGING · April 2018

Thanks for the info.. do you guys know what the ingredients for the spray for the chicken is? seems like most use pineapple along with some other items?

R2Egg2Q · April 2018

Where’s the competition? If it is being judged by KCBS judges, pretty much all the competition cooks will wrap their ribs. Car Wash Mikes method would be fine. Personally I would not turbo cook for a competition unless crunched for time and then you do whatever you need to in order to turn in on time.

Seeing as your comp is one week away, it’s pretty late to try new techniques and recipes unless you have time this week for test cooks. If you guys have recipes you like it may be a good idea to stick with what you’re comfortable with (or if you try something new try making minor changes) at this point.

If KCBS format, your meats will be judged for 3 criteria: taste, tenderness, and appearance with the most weight on taste, then tenderness. Not sure if a backyard will have the same limitations on garnish. If so, check into what you can garnish with.

ROllTIDEEGGING · April 2018

apologize for not specifying .. It is KCBS event in AL but we are just doing the back yard division.

lkapigian · April 2018

That's even better, bring your own protein and set up on Friday ( some competitions are all same day, tough on timing and they supply the protein)...order you some compart duroc pork ribs, is still make my own rub but you can cheat and get some Killer Hogs or any other shelf rub...I'd practice a bit at home on glazing, have your fire going early and clean...Personally I'd only foil if your robs are falling behind, but you really have no time constraints one your food has been inspected......My best advice for your first one, sit back watch and enjoy...cook like you would for yourself...toughest thing is having everything you need for prep, serving and cleanup

Hans61 · April 2018

Turbo ribs are fine but I wouldn’t do them for a competition

gdenby · April 2018

Some years ago, I briefly considered competition. One thing I recall is that timing is really important in some competitions. Your offerings have to show up at a specific time, so getting everything in a box and looking pretty has to be done quickly.

Foiling was a standard in part because almost everyone was using stick burners, which don't hold moisture as well as an Egg. But it cuts time off, and maintaining a tight schedule was necessary.

Looking pretty was surprisingly important. People posted pics to show off the garnish perfectly arranged leaf by leaf. Sweet sauces tended to be favored for the glossy sheen. And not a drop of sauce anywhere except on the meat.

jeponline · April 2018

@ROllTIDEEGGING this is going to be my 5th year doing Whistlestop, come find You Don’t Make Friends With Salad and ask for Jordan.

One thing to keep in mind is that for the backyard competition, the judges are also amateurs. This means they got a 10 minute intro to the kcbs rules and are otherwise just going on instinct, leaving a good amount of room for variability year to year. My team has been in the bottom 10, the top 10, and middle of the road.

One team we know that has regularly place well, uses some unique rubs (I want to say lemon pepper) that seems to stand out more especially for judges eating more ribs and chicken than they ever have before in their lives.

For the ribs closer to fall of the bone seems to do better than leaving a little bite and for the chicken you definitely want bite through skin. No garnishes allowed in the box, so you need meat to look good on its own.

Feel free to reach out if you have any other questions.

ROllTIDEEGGING · April 2018

@jeponline
Thanks for the info Jordan.. I'll try to find you and say hello. The only thing I'm not looking forward to is loading up this egg up and hauling it down there.

jeponline · April 2018

ROllTIDEEGGING said:

@jeponline
Thanks for the info Jordan.. I'll try to find you and say hello. The only thing I'm not looking forward to is loading up this egg up and hauling it down there.

That's always the most nerve racking part. I just installed a nest handler to make it a bit easier.

Kent8621 · April 2018

I always buttermilk brine the chicken overnight, 1/4 cup of salt per quart, couple tablespoons of black pepper and a pinch of cayenne for so spice. take them out a few hours before rinse and dry, put your rub on and back in the fridge. this works for all chicken I have cooked, comes out amazingly tender, great flavor and everyone asks for it when they come over. hope it helps.

Kent8621 · April 2018

i didn't realize this was for whistle-stop i am going to try and stop by, let me know if you guys need a hand i didn't sign up in time this weekend but will be around. @jeponline @rolltideegging

Help me be competitive in this Chicken / Ribs competition next weekend!

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