Posts Tagged ‘Chicken’
Sometimes you just wish you could be in two places at once………….
If I wasn’t already booked for a competition I would be going to this next weekend. Rob “Rub” Bagby is a top notch competitor and an all around really great guy with a proven track record for getting terrific results!!
I have heard many extol the virtues of this class after taking it. I sure wish I could have made it down for his excellent BBQ Cooking Class.
Love seeing so many great audition tapes. I know some of these folks and I wish them all the best!!
Smokin Scotsmen!! FEAR THE KILT!!
Fire Fightin’ Cookin Crew ! http://www.youtube.com/watch?v=ap0va0O7r9M
Kentucky Smoke Squad
Team Unknown BBQ- Seriously funny video
Moe from Ponderosa BBQ~
Southern Soul Barbecue Harrison Sapp
A Boy and his BBQ!
Well today has been a very exciting BBQ day!! I got to see the new Traeger 300 in person right after it was unloaded. It is even more impressive in person. Really solid design. I am looking forward to playing on one in the upcoming weeks.
Here are some pictures of the unit
As soon as I get the spec sheet I will update this post!
New Cookbook that is available this month on Amazon.I was asked a while back to submit some recipes for the upcoming KCBS cookbook 25th Anniversary edition. I was surprised and delighted to receive my copy today. They included all of the recipes I submitted. These are truly some of my all time favorites.
A charter member of KCBS and former three-term member of the Board of Directors, Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.
Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.
Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.
The book is chock full of recipes (over 200) from lots of terrific teams and backyard cooks. I had to laugh at page 209 title page Cross Dressing at BBQ & Chili Events. So funny. I won’t ruin the surprise by posting it here but don’t miss that page. Also a fav recipe of mine from a friend Paul Seabrook is featured on page 17 . There are so many interesting and varied recipes throughout this book. It will be fun to experiment with some of them.
At the front of the book there is also a section on the KCBS 4 meats for competition making this an ideal book for any starter team as well.
Lots of fun and loaded up with contributions from so many this makes an ideal BBQ book purchase or gift for any on your list.
Every Tuesday you can listen in on the BBQ Central Radio show part of the BCRN (BBQ Central Radio Network) . This weeks episode is a round table discussion with three of the top Chicken Cooks on the KCBS circuit:
Kelly Wertz – 4 Legs Up BBQ, previous winner of the Jack Daniels Invitational and in 2009 ranked #4 overall in Chicken and #6 Overall on the KCBS TOY Listings.
Joe Amore – Smokey Mountain Smokers, ranked #5 overall in Chicken and # 19 overall in the KCBS TOY listings. They also manufacture one of my favorite products disposable cutting boards.
Troy Black - Learn2Q.com, ranked #7 overall in Chicken and #15 overall in the KCBS TOY Listings. He also has a brand new DVD out Real BBQ Know How
Also tonight on the BBQ Central Show Mike Lake President of KCBS will be on at approx 10:05pm EST on the after dark segment of the show
It should be a great show! Make sure you tune in tonight at 9pm EST.
As I am prepping for the 2010 season to begin I have to start with where we really needed to improve from 2009. For the last years season I was really happy with our pork. Everything else needs a lot more work. Especially brisket. I have struggled with brisket. Brisket is my challenge above all challenges. Overall for the year we came in 241 out of 4716 on the Pickled Pig Rankings. I am proud and challenged by those results. Just shy of being in the top 5% overall we came in:
- 173 out of 4716 Pork
- 267 out of 4716 Chicken
- 331 out of 4716 Ribs
- 580 out of 4716 Brisket
For these rankings we had 6 competitions that were included:
We did however compete in additional competitions for the 2009 as well that were not included in those rankings:
Canada Southern BBQ Championships
1st — Pork; 2nd — Ribs; 3rd — Brisket; 3rd —Chicken 1st—Anything But
“Smoke on the Water Barbecue Competition Saskatchewan”
Reserve Grand Champion
1st — Pork; 2nd — Ribs; 4th — Brisket; 4th—Chicken 1st—Anything But
Canadian Pork BBQ Championships
Reserve Grand Champion
2nd—Chicken; 2nd — Pork; 4th — Brisket; 4th — Ribs
Invitational BBQ Cook-off
7th — Pork Shoulder; 6th — Chicken;
National BBQ Festival “Best of the Best”
Open BBQ Cook-off
9th — Ribs
1st — Brisket; 3rd — Ribs
3rd—Chicken; 3rd — Pork; 4th — Ribs; 6th — Brisket
Overall we made improvements to our overall BBQ in my opinion. I am hoping to be able to attend more competitions this year however my schedule may have some interesting diversions this year. I can’t share them yet but I am really excited for 2010 overall. I have a lot of practice and work to do. LOL
For the next 4 weeks Ill be revisiting all of my competition notes, procedures and meat prep. Looking forward to the Little Rock competition I really want to just do better. Last year we came in 47 out of 129 teams. We got a 19th in chicken, 43rd in ribs, 55th in pork and a dismal 84th in brisket.
This year we are driving with all of our equipment to this comp. All 18 hours. Last year I used borrowed equipment that I had never used before and it really showed. My goal this year is to be in the top 20% or higher. I am going through my bx pictures form last year and the notes I made. I can really see lots of room for improvement.
Well I recently had the opportunity to try Kosmo’s Q Chicken soak. I thought it would be best to do a simple test to see if the Chicken Soak made a substantial difference vs. regular brining. I consistently have been using a brine for turkey or chicken at home and also in competition.
I used 10 lbs of chicken pieces for each test. 10lbs for each application for a total of 20 pounds chicken pieces.
These two plates were for the Kosmo’s test. It was a mixture of chicken thighs legs and wings some with skin and some without.
The ingredients listed on the package are:
Salt, Brown Sugar, Worcestershire Powder, Dextrose, Hydrolyzed Soy & Corn Protein, Citric acid, Caramel Color, Natural Flavor
The package of chicken soak weighed 8.6 oz. Thats .6 oz. more than the listed weight.
In one bucket I used the Kosmo’s Q Chicken Soak 1/2 lb sample mix cost – $4.95 plus shipping- I mixed it according to the directions on the package (doubled for 10 lbs) – Mix 3/4 cup with 64oz (1/2) gallon of liquid. For this test I used plain old tap water for Kosmo’s and the standard brine.
* this was the color of the Kosmos at 5lbs then I added the remaining chicken and soak mix. It mixes up very easily as the particles are very small.
My Standard Brine
In the second bucket I mixed a standard brine I make for Chicken Brown Sugar, Kosher Salt, Peppercorns and All spice berries – cost $2.25 approx for enough brine for 10lbs chicken.
- Both sets of chicken were left in their mixtures for the recommended 4 hours.
- They were both rinsed thoroughly afterwards with tap water.
- They were both then rubbed with my own personal chicken rub.
**The only difference I noticed on the chicken when they came out of the brine was that the Kosmo’s chicken had some very fine red particles that adhered to the chicken. I could not rinse it off. I also could not get a clear picture of it. They were very tiny.
For this test I used my Traeger Texas Style with hickory pellets. The grill was set at 300F. All of the chicken parts were taken to 165F.
All of the pieces looked great. Nice color on both. They were glazed with my own competition sauce.
After the chicken came off I rested it on a plate uncovered for 10 minutes.
Here are two pieces the one on the right is from Kosmo’s and the one on the left is my own standard brine.
Now for the all important taste/tenderness test picture:
Picture of the chicken with standard brine (juices on the plate very moist and tender):
Picture of Kosmo’s Q Chicken(juices on the plate very moist and tender):
Even after an additional 15 minutes both chicken pieces were still tender and moist.
Kosmo’s Q chicken soak works. So does regular brining.
I could not find any discernible difference between the two other than cost and convenience. There was no taste difference whatsoever. Nothing stood out. They were both tender and moist.
Personally I’ll be sticking with my own brine.