KCBS chicken skin??? - Printable Version
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KCBS chicken skin??? - rock-wit'chu bbq - 02-25-2013 11:54 AM
Does chicken HAVE to have the skin on it in a KCBS competition?
RE: KCBS chicken skin??? - SoEzzy - 02-25-2013 12:40 PM
No it doesn't!
You can turn it in:
16) Each contestant must submit at least six (6) portions of meat in an approved container. Chicken, pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one(1).
Skin gets no mention at all!
But from a judges point of view, if you cook with the skin on and then take it off for the turn in, allow time to get some color on the meat after you remove the skin.
Turned in chicken that is white and pasty just doesn't compete well with well browned chicken!
There are other techniques that can help, brining, marinades, and specific cooking methods, depending on what you are cooking on!
RE: KCBS chicken skin??? - glenntm - 02-26-2013 08:26 AM
Unless your cooking breasts I'd suggest practicing on the skin. IMO judges will score lower a thigh without skin compared to one with it. That's just my thoughts. There are easy way to get bite through skin without all the work of scraping.
RE: KCBS chicken skin??? - rock-wit'chu bbq - 02-26-2013 10:16 AM
OK then... anyone mind sharing a few pointers to getting that "bite thru" chicken skin that the judges are looking for w/out all the skin scraping?
RE: KCBS chicken skin??? - SoEzzy - 02-26-2013 11:20 AM
What are you cooking on?
What temperature are you cooking at?
How long are you cooking chicken to get to temperature?
RE: KCBS chicken skin??? - glenntm - 02-26-2013 12:00 PM
It's a combination of preparation, and temperature. We brine, and marinade the chicken. Then cook at high temperature to render the fat from the skin.
RE: KCBS chicken skin??? - Larry Jacobs - 02-26-2013 01:05 PM
Officially the judges shouldn't be grading you on skin....but neither should they be looking for smoke ring, salad and varieties of meat cut, but they do. Some remove the skin before cooking and scrape the fat off. YUCK! I hate doing that. Whatever you choose you're not going to get crisp skin cooking under 275.
RE: KCBS chicken skin??? - Larry Jacobs - 02-26-2013 01:08 PM
"Turned in chicken that is white and pasty just doesn't compete well with well browned chicken!"
See, that's what my chicken tanning bed is all about.
RE: KCBS chicken skin??? - Phred - 02-27-2013 12:35 PM
If you want to read a very detailed presentation on preparing your chicken and how to take care of the skin, check out this link:
RE: KCBS chicken skin??? - rock-wit'chu bbq - 02-28-2013 10:24 AM
(02-27-2013 12:35 PM)Phred Wrote: If you want to read a very detailed presentation on preparing your chicken and how to take care of the skin, check out this link:
Wow Phred... thanks! Yes, very detailed thanks!
RE: KCBS chicken skin??? - glenntm - 02-28-2013 12:36 PM
That's a great thread for cooking chicken, but you don't have to de-bone, and scrape skin to score well in the category.