What is the best White Meat to use in a BBQ turn in box?

3/28/2013

QUESTION:

Do teams turn in white meat chicken in there boxes? If so what meat do you prefer? Thanks!

Larry Black
Shelby, NC

George Belzer

3/27/2013 09:29:19 pm

I have judged over 50 contests and I would estimate that 90% of these, the boxes contained thighs. I can only remember one box that contained only white meat, a couple contained legs, and a couple contained a mix of both thighs and medallions of breast meat.

I don't have a strong preference. Breast meat is fine so long as it isn't dry or oversauced.

Ike, CBJ/KCBS

3/27/2013 11:42:24 pm

I have run across very few contests in my 11 years where cooks turned in anything other than thighs. I have had some very good legs and wings and the few times I have sampled chicken breasts have been delicious. The secret is to definitely try to keep the meat moist and be consistent on the sauce (don't overdo it).

jim v mcbj

3/28/2013 12:24:35 am

i like breast meat but like every body else, i rarely see it. over the years of judging i have gotten used to thighs so it really doesn't matter anymore. the legs i have tried in competitions don't seem to have as meaty a bite. i seem to always run into that small bone or the big bone before the bite is finished so i guess wings and legs would be my least favorite.

Scott A. KCBS/CBJ

3/28/2013 12:43:03 am

I judged several boxes last year that had thighs and then breast meat sliced in the middle of the box. Some was great, some was dry and brought down the score.
Oddly, the best chicken I judged all year was chunks of chicken breast. It had a yellowish tinge to it and was exquisite. The appearance score was down as it was haphardly placed in the box. Every judge was amazed by the taste. It certainly got all 9's but I gave an 8 for appearance and guessing from the discussion some might have given 7's. I'd love to know what team cooked it

Bill cbj kcbs

3/28/2013 01:03:03 am

As long as it is cooked properly, I really don't have a favorite. I see more thighs than breast but I think that is because thighs are easier to cook and hold until turn-in

MIke Cannon

3/28/2013 01:04:53 am

Rarely see breast meat in a box. Does not hold up as well as dark. Also, the majority of judges have only seen dark meat in the box and may react negatively. Can't risk it.

Tom - CBJ w/ KCBS, MBN, NCPC & comp cook

3/28/2013 01:09:23 am

It seems that it all I used to see in chicken boxes was thighs, but the past year or two I've seen more legs and occasionally some white meat. Like others, most of the white meat has been sliced breast, but I've also seen several boxes with chopped white meat underlying the thighs (either on top of the garnish or replacing the garnish). I can only assume that this white meat was breast, but I can't swear to it.
It is refreshing to find something other than the typical six thighs in a box (as long as it isn't glaze-coated skin-covered little round balls of mystery meat!!!)

Frank KCBS MCBJ CTC

3/28/2013 01:11:12 am

I rarely see white meat in a box. When I have seen it it has generally been slices of breast and has generally been excellent - lightly sauced, moist with good flavor. I did have an unfortunate box where the cook used overcooked shredded breast underneath thighs. The error here was tht the breast meat was dry and lowered the score of the thighs. A recent contest had a chicken salad entry. Unfortunately is was not well executed and scored poorly. As far as preference, it does not matter. We judge the meat presented. Present what you cook best to score high with the judges.

Cheri Smith

3/28/2013 01:13:08 am

I have judged many comps and I don't really have a preference as to the type of Chicken meat that is in the box as long as it is cooked properly. I have been seeing more legs in boxes within the last 6 months than ever before. I think about 90% of the meat turned in for judging is thighs.

Greg MCBJ/KCBS

3/28/2013 01:36:04 am

You don't often see anything but thighs and legs. I have no preference to the meat offered, I am there to judge what the cooks did to it. They turn in what they feel is their best effort.

Tony S

3/28/2013 01:37:53 am

I rarely see white meat in boxes since very tough to keep moisture in breasts

Eggspert, kcbs cbj

3/28/2013 01:44:44 am

I like white meat, but typically by the time I get to taste it it's dry. Most teams turn in thighs, there is a reason for it. They stay hot and moist the longest. It could be 20 minutes after you turn in before a judge tastes your food.

Bob

3/28/2013 02:28:46 am

Thighs are easier to keep moist and is preferred by most judges. I personally like white meat, but a moist thigh will score much higher than a dry breast. A cook who competed in Springfield, MO was able to cook Cornish hens very well and was able to close the lid on the box with 6 chicken halves by trimming the breast bone and back bone. The chicken looks good meets every judges preference and the box has scored very high.

Ed KCBS MCBJ

3/28/2013 04:45:19 am

Almost always turn ins are thighs, they're easier to cook and are more forgiving, easy way out.... the cook who turns in legs, wings, or breast, if done well is showing me his skill level is higher than the norm. As a rule his effort is rewarded.
I'm not saying just because someone turns in wings or breast it's going to score well, it has to be done correctly also.
I think judges love variety.

buzz--cbj-cook

3/28/2013 06:01:22 am

I don't give a rats behind what you turn in---it will be judged as presented---as a cook almost always cook thighs 'cause its easier to get good product but cook white meat when necessary

Rich KCBS Judge

3/28/2013 07:44:03 am

The only time I have seen breast has been in combination with other pieces. I can't recall ever getting just breast meat. The only problem with including breast meat is it is easier to overcook and can lower a score where the other pieces (ie thighs) might be great.

Chaz D. Kcbs cbj

3/29/2013 12:02:54 am

I have only been judging about a year and half and I have seen white meat a couple times. I personally dont make a difference in what gets turned in... I try to judge it based on what the cook was attempting to do and how successful they were at it. I will say white meat does get your box separates from the pack and if it is done well could be a plus

jaja01 KCBS MCBJ

3/29/2013 07:22:05 am

I have run into several turn-ins with white meat. If fact, I have also had a few boxes with chicken wings. The problem with white meat and wing is they tend to be dry. For judging purposes, it does not make a difference to me which meat is turned in. I judge the meat as it is presented.

Joanne

3/29/2013 12:36:29 pm

I have judged over 75 contests and have seen everything chicken turned in. The majority is dark meat, usually thighs, although this past weekend I had a box of thighs and a different box of whole wings. The wings were DQ'd due to bloody meat. I really prefer white meat, but with judging, the thighs are more moist and the way they are trimmed, you don't get all the fat and gunk that you do when you buy them at the store.

Neil B - KCBS, FBA

3/31/2013 03:59:57 pm

I judge what is turned in, plain and simple. I would estimate that about 85% of what I have been offered are thighs. However, I have been offered drums, wings, pulled white meat and breast slices. I especially enjoy the breast slices when they are cooked properly and not dried out as I recognize that they are the more difficult cook.

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