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chicken presentation question
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BGE Pit Crew
Posts: 149
Hi ya'll,
has anyone entered a beer can chicken competition in the past, and if so, how did you serve it to the judges (whole, split, peices, sliced, etc...). Thanks for any help. Keep smokin, Dana
has anyone entered a beer can chicken competition in the past, and if so, how did you serve it to the judges (whole, split, peices, sliced, etc...). Thanks for any help. Keep smokin, Dana
Comments
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I don't know about all competitions, but in the KCBS each judge has to get his own separate piece of chicken. If a judge picks up his piece and another piece sticks to it, he has to keep both pieces. That means one judge won't get a piece and he can't make a score. You can try to cut it and make it look right i guess, but good luck. I would never be able to do it. I brine thighs. The brine has a similar effect as the beer can.
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Actually I have seen a couple of "experiments" where people have tested the affects of the "beer can" method and have found no difference in moisture or taste.
... I'm just sayin' -
Thanks Keving,
it is a FBA competition, but the beer can chicken is just an ancilary competetion on Friday night before the official competition. It's not anything special, but I woul like to give it my all. I am guessing I would need eight identifull pieces for the judges, but not sure how I could do it, I guess I could serve each drummie (2), thigh (2), breast (2) wings (2) = eight. I will ask at the cooks meeting on Friday, but wanted to practice this weekend. Thanks and keep smokin, Dana -
I'd ask if there is a rule or standard....if not, remember the more you cut the worse it will look. I'd probably only cut it if one side or part looked bad or something. Cutting it will dry it out faster too. twww.ceramicgrillstore.com ACGP, Inc.
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This way may work for you...
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:laugh:
don't know whether to laugh or turn away :unsure:aka marysvilleksegghead
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