Judges Pic from the Jack

[tearl42]

Greetings to all,

So This is a pic that I snaged from someone who was a judge at the Jack. Now, I have never been there so I find this very "interesting"...

http://www.seriouseats.com/images/jack-daniels-world-championship-invitational-barbecue-2010-chicken-judging.jpg

So my comments...

1. I see that it looks like teams are submitting both thigh and breast (#1 and #3) is anyone else doing this?
2. Why are these sample so small? With thighs this small, I could get 9 or more in a box...

Just food for thought...

Tom

[Bbq Bubba]

Jack rules state you must turn in BOTH white and dark meat for judging.

[michiana mark]

Jack rules state you must turn in BOTH white and dark meat for judging.

That's how I heard it also.

[spydermike72]

What Bubba says and alot of teams are now turning in the small thighs and putting 9 or even 12 pieces in the box...

[Rich Parker]

I have read a lot of complaints online because the tiny ones look like chicken nuggets.

[tearl42]

I don't think I could bring myself to turn in a box of popcorn chicken... :D

[Bobby G]

I talked with Troy at at the Jack and he told me that they had to turn in both white and dark as bbq bubba has said. I tried boning and cooking thighs this weekend for the first time and this was my observation. The thighs were small as suggested here and about 6 of the 12 had the skin fall off. Is there a trick to keeping the skin on. I used a method similiar to the pickled pigs thoughts on thighs. Any input would be greatly appreciated.

[Joneser]

Super G, try toothpicks in about 4 spots...helps to keep the skin from creeping up on you.

[Bobby G]

I actually thought of that. I was thinking of putting them on the side to underside. Does that make sense? Is there anything else you can do beside sewing the pieces of skin together? LOL:D

[jerry516planes]

Super G

Keeping the skin on is a pain. I fillet(cut all the fat off the backside of the skin) the skin and strech it as much as possible with out tearing it. I also bone the thighs roll the meat and then roll the skin around it then pin with tooth picks. If the skin shrinks then it pulls out of the toothpicks, which happens to me on a regular basis. Also take temps through the end and not through the skin. Any hole in the skin just gets bigger.

Just my 2 Cents Worth. I have not won anything. I am just trying to figure it out. At this point I suspect alot and know little.

[Rich Parker]

I actually thought of that. I was thinking of putting them on the side to underside. Does that make sense? Is there anything else you can do beside sewing the pieces of skin together? LOL:D

I actually had a team next to me in Libertyville that i seen with needle and thread. lmao

I have only had problems with the skin shrinking or holes getting any bigger when cooking at low temps. Hot and fast doesn't have these problems.

[jerry516planes]

I actually had a team next to me in Libertyville that i seen with needle and thread. lmao

I have only had problems with the skin shrinking or holes getting any bigger when cooking at low temps. Hot and fast doesn't have these problems.

That makes sense. Thanks for the tip!

[Scottie]

I think those thighs look smaller because of the angle. Look at how much they fill the box on the judging plate... A couple are smaller, but remember, you need at least 7 pieces in a box at the Jack. Most teams try to get 7 thighs in the box, along with white meat. If you get monster thighs, you won't fit it all in the box. That's what I have found from playing with boxes for the Jack.