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February 18, 2013

Competition Chicken

In respect to Mother nature and her ability to wipe us off the face of the planet in a heartbeat (See: Meteor in Chelybinsk, Russia Feb. 15 2013) I thought I would pay homage to the earth mother by roasting up one of her blessed birds. Thanks to the good people at Smart Chicken we have access to some organically raised, hormone free, antibiotic free birds that just taste delicious when properly prepared by one of the fine chefs here at Tell You What BBQ.


Processing the bird in order to get that "Bite Through" skin is a little tedious, but you can't do in a competition what you don't practice at home. Peel Back the skin and lay flat on cutting board. You will need to scrape away the layer of fat inside the chicken skin. You want to avoid making any holes in the skin when scraping, you also want to avoid death and taxes but unfortunately all three are gonna happen. So I suggest prepping at least 16 pieces of chicken for a competition to allow for some mistakes.


After scraping, should be able to read the newspaper through the skin.  The rest is fairly easy from here, pick your favorite rub/rubs (I used one on the inside and one on the outside). Respect to the people at Plowboy's for the Yard Bird rub I used on the inside, and equal respect to the people at Dizzy Pig whose Tsunami Spin was my outside rub. Before folding the skin back on I injected some chicken broth, we have used chicken noodle soup as well and both enhance the natural chicken flavor. I then fired up The Big green Egg, with the plate setter legs up, placed a water pan on the plate setter and grill grate over the top. I know this about competition chick, but if you own a Big green Egg and haven't purchased the Woo, Woo II or III you are operating at a disadvantage. I have placed my hands in enough fires to know that this thing is the bomb!!! So another shout out is in order for the fine people over at the Ceramic Grill Store and the fine array of products that keep my hands from burning.


I placed the chicken in a pan and placed a few pats of butter on top  which helps crisp up the skin. Got the egg to 270, placed the chicken inside and polished my cleats for about an hour.  One hour in I foiled the chicken and polished the other set of cleats. I pulled them out of the pan and placed them on the grate directly to get the final crisp on the skin. I have read a bunch of stuff on the desired temperature for chicken and I think 170 is what works for me. I wouldn't got to far under or over this number in a competition.

Now our recipe calls for a re-injection with about thirty minutes to go, but since it was just me and the Mrs. and the Great Danes were slapping the Orangemen around on national television. I just hit them with a little of the Tsunami spin and let them finish. Embarrassingly enough I was out of Blues Hog, easily one of the best sauces out there and had to purchase something,  Emerils Kicked up BBQ sauce turned out to be a pleasant surprise. I heated this up and spread some on. The chicken was moist and tender, the skin was perfect and the wife was happy.


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