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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@weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter. I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up!
I used the carrot fiber at rate suggested and my homemade 60/40 pork/venison sausage came out dry…was really disappointing…any idea what happened?
I want to smoke some turkey necks this weekend to use as seasoning meat. I want to smoke them at around 165-170° (smoker temp) so I can get maximum smoke before they are cooked internally. I know with sausage you have to cure at these temps. What about turkey necks? Are they safe to smoke without any sort of cure with the pit temp being around 160-170°?