Mastering Competition Bbq Chicken: A Guide To Success

Cooking competition BBQ chicken is a challenge, even for experienced cooks. The chicken has to be as close to perfect as possible, with a glistening coat of BBQ sauce, bite-through skin, and juicy, flavour-packed meat.

The most popular cut of meat for competition chicken is the thigh, but wings, breasts, drumsticks, and whole chickens are also used. The skin is usually removed and scraped of fat, then reattached prior to cooking. The chicken is often shaped into a round or rectangular shape, and brined or marinated before cooking.

The chicken is then cooked at a range of temperatures, from 250°F to 375°F, depending on the desired finish. The sauce is key, and should be a unified blend of flavours, with a clear lacquer-like finish.

Choosing the right chicken

When selecting your chicken thighs, look for bone-in, skin-on thighs of roughly the same size. This uniformity in size will ensure even cooking and presentation. Aim for white, thin skin, and opt for all-natural, cage-free chicken if possible.

Before cooking, you'll need to trim the thighs. Some people choose to remove the entire bone, while others only remove the knuckle joints. Removing the bone gives the judges a better eating experience, but it's up to you. You'll also want to trim any excess fat and scrape away any remaining fat from under the skin. This will help you achieve the coveted "bite-through skin."

After trimming, you can brine or inject the chicken to add moisture and flavour. Some competition cooks even poach the thighs in pans of butter before placing them on the grill.

Trimming and shaping the chicken

Step 1: Selecting the Chicken Pieces

Most competition BBQ recipes use chicken thighs as they offer a good balance of flavour and presentation. Bone-in, skin-on thighs are preferred as they provide a more consistent cook and allow for better shaping. Aim for medium-sized thighs that are as close in size as possible.

Step 2: Trimming the Fat and Skin

Remove any excess fat from the edges of the thighs. Use a sharp knife to carefully scrape away the fat from the skin, being careful not to tear the skin. You want to create the coveted "bite-through skin", so the judges can easily bite through it without it coming off in one piece.

Step 3: Shaping the Thighs

To achieve a uniform shape, trim the thighs to create a rectangular or round shape. Some competitors even go as far as removing the entire bone to create a boneless thigh, which offers a better eating experience for the judges. Use a heavy knife to remove the knuckle joints and any other visible bones.

Step 4: Reshaping and Sizing

After trimming, reshape the thighs so they appear uniform and consistent in size. This step is important as it ensures even cooking and a neat presentation. Use a square or rectangular muffin tin to help shape the thighs and maintain their form.

Step 5: Skin Attachment (Optional)

Some competitors detach and reattach the skin to achieve the perfect shape. If you choose to do this, use toothpicks to secure the skin to the meat, being sure to remove them before serving to the judges. Avoid coloured toothpicks, as they may leach colour into the meat.

Step 6: Final Touches

Once you're happy with the shape and size of your chicken thighs, give them a light coating of seasoning or rub. This step will enhance the flavour and create a crispy skin.

Remember, trimming and shaping the chicken is a meticulous process that requires precision and attention to detail. Take your time and aim for consistency in both size and shape to increase your chances of impressing the judges with your competition BBQ chicken entry!

Brining and injecting the chicken

Firstly, you will want to trim the chicken to your desired size and shape. For competition BBQ chicken, it is important to have uniform pieces of chicken, so trim any excess fat, muscle, or veins, and square off the edges.

Next, it's time to brine the chicken. Brining helps to keep the chicken moist and flavourful during cooking. Mix a cup of chicken brine with 40 ounces of distilled water, and pour the mixture over the chicken in a large container or plastic bag. Place the chicken in the fridge or a cooler and brine for 4-6 hours.

Once the brining is complete, remove the chicken from the brine and place it skin-side down on a sheet pan. At this point, you can apply a light coat of seasoning or rub to the bottom side of the chicken. Then, place the chicken skin-side up in a foil pan, tucking the pieces close together to maintain their shape.

Now it's time to inject the chicken. Using a marinade injector, inject about half an ounce of chicken stock or a prepared injection mixture into the left and right sides of the chicken thigh. You will see the chicken start to plump up as it absorbs the liquid.

After injecting, apply a medium coat of seasoning or rub to the top side of the chicken. The chicken is now ready to be cooked!

Applying the rub and sauce

The key to competition BBQ chicken is achieving a flawless presentation with a juicy, intense flavour and bite-through skin. The application of the rub and sauce is critical to achieving this.

Firstly, trim the chicken thighs to achieve a uniform size and shape. This ensures even cooking and a consistent presentation. Remove any excess fat, tendons, and veins, and consider removing the bones as some judges may not like biting near bones. The goal is to make the thighs as close in size and weight as possible, typically aiming for around 5 ounces (141.8 grams) each.

Next, apply a light coat of your chosen dry rub to the chicken. There are many commercial rubs available, such as "Yard Bird" Rub, Smokin' Guns sweet and/or hot rub, or Big Poppa Smokers "Happy Ending Rub". Alternatively, you can make your own like competition pitmaster John Nilges. Apply the rub anywhere from 30 minutes to an hour before cooking, with some teams applying the rub up to 9 hours in advance!

After applying the rub, it's time to cook the chicken. Smoke or grill the chicken at temperatures ranging from 250°F to 375°F (121-135°C to 190°C), with most pitmasters cooking between 275-325°F (135-163°C). Use apple, cherry, or hickory wood for smoke to add flavour. Cook the chicken until it reaches an internal temperature of around 160-165°F (71-74°C), ensuring it is safe to eat.

Once the chicken is cooked, it's time to apply the sauce. Combine your chosen barbecue sauce with other ingredients such as honey, apple juice, or grape juice, and heat the mixture through. Then, dunk or submerge the chicken in the warm sauce, ensuring an even coat. Place the sauced chicken back on the smoker or grill for a few minutes to allow the sauce to set and caramelize.

Finally, remove the chicken from the heat and let it rest for a few minutes before serving or presenting to the judges. This allows the juices to redistribute and ensures the chicken stays moist and tender.

Remember, the appearance, taste, and tenderness of the chicken are all critical factors in competition BBQ chicken, so take your time and focus on creating a delicious and visually appealing entry.

Cooking and presenting the chicken

The key to success with chicken is to provide a flawless presentation with a juicy, intense flavour and memorable bite-through skin. Chicken is the fastest to cook out of the four categories of meat used in BBQ competitions, but it takes the most time to prepare.

Trimming and injecting the chicken

First, trim the chicken to your desired size, removing the knuckle and joints to make the pieces as uniform as possible. Square off the edges. Then, inject the chicken with a mixture of water and injection mix, or chicken stock. Inject each thigh around five times in various muscles.

Brining the chicken

Brining the chicken is an optional step, but if you choose to brine, mix 1 cup of chicken soak with 40 oz of distilled water, and pour over the chicken inside a container. Brine the chicken in the fridge or cooler for 4-6 hours.

Applying the rub

After removing the chicken from the brine, place the chicken skin side down onto a sheet pan. Apply a light coat of seasoning to the bottom side of the chicken, then place the chicken skin side up in a foil half-size hotel pan.

Cooking the chicken

Cook the chicken at around 250-350°F (121-135°C) until the rub is set. Then, apply a layer of seasoning to the top side of the chicken and cover the pan in foil. The chicken will be done when the internal temperature is around 160-175°F (77-80°C).

Adding the sauce

Remove the chicken from the pan and place it on a sheet pan. Then, dunk the chicken in the heated sauce and let it set for a couple of minutes.

Presenting the chicken

Finally, pick your best pieces of chicken and arrange them on a serving dish.

Frequently asked questions