Mastering the Art of Competition-Ready Chicken
As an experienced barbecue pitmaster, I’ve had the privilege of competing in numerous competitions and learning from some of the best minds in the industry. Over the years, I’ve honed my techniques, developed my palate, and gained invaluable insights that have helped me achieve success on the competition circuit. Today, I’m excited to share these secrets with you, my fellow barbecue enthusiasts, so that you too can elevate your game and wow the judges.
One area that I’ve truly come to master is the art of competition-ready chicken. Chicken may seem like a simple protein, but it can be incredibly challenging to perfect, especially in the high-stakes environment of a barbecue competition. The narrow temperature margins, the delicate balance of flavors, and the need for uniform, visually appealing bites – it’s a true test of a pitmaster’s skill.
The Importance of Chicken in Competitions
In the world of competitive barbecue, chicken is often the make-or-break category. As Bam Bam, the owner of Bam Bam’s BBQ in Utah and a seasoned competitor, explains, “Chicken is the fastest cook and the first turn-in time. That means it can be a big stressor towards the end of the competition.”
The judges don’t have the luxury of leisurely savoring each entry. They’re tasked with tasting dozens of submissions and providing a score based on a single bite. That means your chicken has to be nothing short of perfection – from the appearance to the tenderness to the flavor profile.
Overcoming the Challenges of Chicken Thighs
When it comes to competition chicken, most pitmasters opt for thighs over breasts. As Bam Bam points out, “Chicken thighs have lots of unpalatable extra fat on the meat, some gristly bits, and skin that can be flabby and chewy.” These inherent challenges make it crucial to employ strategic trimming and cooking techniques to ensure your chicken thighs are competition-ready.
I’ve developed a multi-step process that allows me to transform ordinary chicken thighs into award-winning masterpieces. Let’s dive into the details, shall we?
The Mother-in-Law, the Neighbor, and the Competition Trim
There are three levels of chicken thigh preparation, each with its own level of effort and attention to detail. I like to think of them as the Mother-in-Law, the Neighbor, and the Competition Trim.
The Mother-in-Law Trim
The Mother-in-Law trim is the most basic option, perfect for casual backyard barbecues or weeknight dinners. It involves simply applying a dry rub to the bottom of the thigh, flipping it over, and applying the rub to the skin on top. Then, you’ll want to grab the corners of the meat and skin that are laying flabbily on the table and fold the skin under the thigh, trying to leave no prints in the rub. If you like, you can quickly trim any loose bits, but the focus here is on speed and simplicity.
The Neighbor Trim
If you want to take things up a notch, perhaps for a neighborhood cookout, the Neighbor Trim is the way to go. This approach involves a few more steps, but the results are worth it.
Start by pulling the skin as far off the thigh as you can. Use a sharp knife to gently slice through the seam of fat, freeing the skin completely. With the skin removed, trim off any excess fat that’s clinging to the meat. Next, take a look at the shape of the thigh and trim any meat that extends beyond the knuckle of the leg bone, squaring off the edge for a cleaner presentation.
Now, turn your attention to the skin. Spread it out and, using a boning knife at a nearly flat angle, trim any high spots off the fatty side, being careful not to tear the skin. You want it to be uniform and squared off on all sides, but don’t trim too much – you’ll want to leave enough skin to wrap the thigh with a little overlap on the bottom.
The Competition Trim
For the true competition-level chicken thighs, it’s time to pull out all the stops with the Competition Trim. This is the method I use when I’m aiming for those coveted 10s from the judges.
As with the Neighbor Trim, start by removing the skin completely from the thigh. But here’s a pro tip: just because the skin came from a particular thigh doesn’t mean it has to go back on that same thigh. Feel free to swap the skins around if a large thigh has barely enough to cover it and a smaller thigh has too much.
With the skins removed, use a very sharp knife to gently knock down any high spots, keeping the blade almost perfectly flat against the skin. This helps ensure the skin cooks up crisp and evenly.
Next, it’s time to trim the meat. Remove any remaining fatty or gristly bits, and square off the edges for a uniform appearance. If you spot any obvious veins, trim those out as well. To create an even more compact, uniform piece, use a sharp knife or garden shears to cut off the knuckle of the thigh bone.
The final step is the seasoning. I like to hold each trimmed thigh in one hand, sprinkling a light, even coating of my custom rub blend with the other. Then, I carefully wrap the skin back around the thigh, being extra cautious not to smudge the rub. A second light seasoning on the skin completes the process, resulting in a perfectly rectangular, competition-ready chicken thigh.
Cooking for Competition Success
Now that you’ve mastered the art of trimming and prepping your chicken thighs, it’s time to focus on the cooking process. There are a few key techniques I employ to ensure my chicken is juicy, tender, and bursting with flavor.
Butter-Bathing and Saucing
One of the secrets I learned from fellow pitmaster Bam Bam is the butter-bathing method. Before the final cook, I place the trimmed and seasoned chicken thighs in a foil pan with about a quarter- to a half-inch of melted butter in the bottom. This allows the fat under the skin to render more fully than if I were to simply put the thighs directly on the smoker.
After 45 minutes of cooking in the butter, I let the thighs rest for 15 minutes, allowing the juices to redistribute. Then, it’s time for the final cook in the smoker, which takes about 45 more minutes. I run my smoker at a toasty 275-300°F, hot enough to get some color on the meat and cook it quickly.
Once the chicken reaches an internal temperature of 175°F, I pull it off the smoker and give each piece a thorough coating of my secret barbecue sauce. If I want to give the sauce a nice sheen, I’ll heat it up in a pan and add a touch of butter before dipping the thighs.
The sauce-coated chicken then goes back into the smoker for about 10 minutes to set the glaze. After that, I let the chicken rest, tented with foil, for another 10 minutes to allow the juices to settle and redistribute.
Temperature Precision
When it comes to chicken, it’s crucial to nail the internal temperature. While the USDA recommends cooking chicken to 165°F, I actually take my thighs a bit further, targeting 175°F. This higher temperature helps break down the connective tissues, resulting in a silky, tender bite that the judges will love.
I rely on my trusty Thermapen to monitor the temps throughout the cooking process. Knowing the exact doneness of my chicken allows me to pull it off the smoker at the perfect moment, ensuring every bite is juicy and delectable.
Saucing and Presentation
The final touch is the sauce application and presentation in the competition box. I like to dunk the hot chicken thighs in my warm, slightly thickened barbecue sauce, ensuring an even coating. Then, I arrange the sauced pieces in the box, taking care to position the meatier side facing the judges.
To add a special touch, I place a small dollop of agave syrup on the bottom of the box before adding the chicken. This sweet surprise is the first thing the judges will taste, setting the stage for the savory, smoky flavors to follow.
The result is a competition-worthy chicken thigh that checks all the boxes: visually appealing, perfectly cooked, and bursting with a harmonious blend of flavors. It’s the kind of dish that can win over even the most discerning barbecue judges.
Mastering the Competition Mindset
Of course, perfecting the technical aspects of competition chicken is only half the battle. The other crucial element is the mental game. As a seasoned competitor, I’ve learned that maintaining a positive, focused mindset is key to achieving success.
Embracing the Pressure
Competitions can be high-stress environments, with deadlines looming and the pressure to perform at your absolute best. Instead of letting the tension get to me, I’ve learned to embrace the challenge. I view each competition as an opportunity to push my skills to the limit and showcase my passion for barbecue.
By maintaining a calm, confident demeanor, I’m able to stay focused on the task at hand and make clear-headed decisions throughout the cook. I encourage my fellow pitmasters to adopt a similar mindset – see the pressure as a chance to shine, not a burden to bear.
Continuous Improvement
Becoming an award-winning pitmaster is not a one-and-done endeavor. It’s an ongoing journey of learning, experimenting, and refining your craft. I’m constantly seeking out new techniques, flavor profiles, and equipment innovations to keep my game sharp.
Whether it’s attending barbecue workshops, reading the latest industry publications, or simply testing new recipes in my backyard, I’m always striving to expand my knowledge and push the boundaries of what’s possible in the world of competitive barbecue.
Fostering Camaraderie
One of the most rewarding aspects of the competitive barbecue circuit is the sense of community. While we may be rivals on the judging table, my fellow pitmasters and I share a deep-rooted passion for this craft. We’re often found swapping tips, troubleshooting techniques, and celebrating each other’s victories.
This camaraderie has not only enriched my experience but has also helped me grow as a pitmaster. By fostering connections and collaborating with others, I’ve been able to refine my skills, discover new flavor profiles, and find innovative solutions to common challenges.
The Creekside BBQ Advantage
As the head pitmaster at Creekside BBQ, I’m proud to bring this wealth of competition experience and expertise to our customers. Whether you’re a backyard grilling enthusiast or an aspiring competition pitmaster, we’re here to help you elevate your barbecue game.
At Creekside, we’re committed to providing the highest-quality products, the latest industry insights, and the personal guidance you need to achieve barbecue greatness. From our custom-built smokers to our selection of premium rubs and sauces, every element of our business is designed to empower you to become a true pit master.
So, what are you waiting for? Visit Creekside BBQ today and let’s embark on this exciting barbecue journey together. With the right techniques, the perfect equipment, and a little bit of competition-honed passion, there’s no limit to what you can accomplish on the grill or in the smoker. Let’s get cooking!
