Competition Chicken Questions

Discussion in 'General Discussion' started by golfpro2301, Sep 13, 2012.

  1. golfpro2301

    golfpro2301 Smoking Fanatic

    I have my first comp coming up and the three categories are Chicken, Pork, and Ribs. I have been looking at a lot of threads and most everyone turned in 6 pieces. The comp I am entering requires 8. I was wanting to include whole thighs like I see on here. I like the look of it but I dont think I can get 8 thighs in a box. Anyone have some suggestion on how I should do the box? Whole, sliced, pulled? Also, where can I get the boxes for the comp do they give them to you usually or do I have to purchase them?
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    They should provide the box.

    I would trim them a touch. You can also over lap them a bit, like shingles.
  3. Sounds like a plan!
  4. bruno994

    bruno994 Master of the Pit

    Boxes will be provided at the cooks meeting.  8 thighs is more than normal, like JarJar said you could shingle them or debone them and do them cupcake style.  They may be using larger boxes as well.  If it is a larger than normal box, then you could probably fit 8 thighs and 8 slices of breast meat, otherwise, cascading (shingled) from the hinge to the front will probably be your best bet.  What organization is this under, KCBS, FBA?  No matter what, good luck and have fun!  They are a blast.

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