Chicken Cook-off Competition
Meatgistics: Chicken Cook off Competition
See who wins in this head to head battle of Austin and Jon! We both took chicken breast, followed our own recipe and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions or comments below.
Chicken Cook-off Competition
This was round two of the cooking competitions between Austin and myself, I was able to convince him to put the Walton’s BBQ Championship Belt, which he won during our National BBQ Day Competition back on the line to see if I could wrestle it from him. This time we decided to go with Chicken breast and see who could grill up the tastier meal for the employees. We let (or made) them try both then rate them 1-3 and pick which they liked best. We had another employee look at the votes and total them so that we wouldn’t know until we were shooting the video!
For Austin’s chicken he went with a high end chicken nugget like approach. He cut them up into bite size pieces and marinated them over night in Excalibur’s Chipotle Ranch Marinade and then he tossed them in Terrapin Ridge Farms Spicy Chipotle Garnish Squeeze and cooked them for about 45 minutes at 375. These things were loaded with taste when they came off the grill!
For my recipe, I decided to steal a page from Austin’s book and stuff my chicken breast! I took a huge swing and stuffed it with Mozzarella cheese and Pineapple slices! I then coated it with Kosmo’s Spicy Killer Bee seasoning and added some MSG to that to really kick the whole thing up a few levels! The question is, did this put to many people off or did I hit the sweet spot?
To make sure things were as even as possible we both used the same grill and the same pellets as well as chicken from the same source. Check out the video to see who won!
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The smallest fresh raw ham I could get was 25 pounds. I have five pounds of Country Brown Sugar brine mix. I am thinking that for this big of a ham I should just go ahead & use the whole five pound container of Walton Country Brown Sugar mix with two gallons of water & a little muscadine wine to get a 20% pump. Inject the ham along the bones & vein. Add the remaining brine to the ham in my turkey frying pot & brine for five days before smoking for about 14 hours. I am trying something different with the turkey & the ham this time using wine barrel staves for the wood rather than my typical Pecan, Hickory, Oak, etc. Does the brine mix sound right for the 20% pump & brine, or do you think I should still calculate it all down to 2.5 pounds of mix still? Any thoughts, tips, suggestions, or ideas are always appreciated.
Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.