April 2011 Poultry BBQ Competition Entries

[Captain Cook]

Read first then post your entry here for this online April 2011 Poultry BBQ Contest.

Competition entry opens for posting 0800 EST 21 Apr 11 and closes Midnight EST 25 Apr 11 (Note entry time line extended to allow for people travelling/holidays. The earlier you post the more time people have to outdo your entry.).
Entries that are added after that time will be deemed as invalid and will not be included in the voting.
The entry will be edited by the Captain to allocate each entry a specific entry number, which will be the entry number in the voting poll.

The theme is Poultry

• There is no restriction on what Poultry is used (for the purposes of this competition Game Birds fall into this category)
• There is no restriction to the outdoor cooking method used
• Poultry must be the main ingredient in the dish.
• 1 entry per forum member
• Entries can be cooked any time after announcement of the competition details but can only be posted during the stipulated period.

The Entry shall be a photographic entry with the following format

Name of the Dish: 10 words max
Description of Dish: 25 words max
Description of each Photo: 10 words max

The entry shall have a minimum of 3 and a maximum of 4 photos
The photos shall all contain the main ingredient as the main part of the photo
Photos to be a maximum size of 640 x 480 pixels and no larger that 250 kb

The 3 mandatory photos shall follow the following format.

Photo 1 shall contain and depict the preparation of the Main Ingredient. The focus shall be on the main ingredient. The photo could be of the brining/marinating of the dish or the rub applied to the dish or similar. It should not contain the preparation of the side dishes

Photo 2 shall be of the dish cooking on the BBQ and clearly show the BBQ or outdoor cooking device being used.

Photo 3 shall be of the dish plated up - showing the main ingredient as the focus
The dish is to be plated up on a round plain white plate and photographed on a black background.
• Any side dishes on the plate must be a total of no more that 1/4 of the dish.
• The dish may be presented on a bed of lettuce on the plate.
• The dish must cover at least half the plate
• The meat shall be cut and presented to show the inside.
• The whole plate shall be shown in the photo.
• For this competition photo 3 shall also include an easter egg either beside or on the plate.

Photo 4 is optional and may be used where you feel some part of the cook needs emphasising, such as zooming in on a particular part of the dish.

Samples of non complying photos are shown in viewtopic.php?f=33&t=3640#p23588

You may post a copy of the recipe in the appropriate recipe section after voting closes. Winning entry recipe must be added to the recipe section of the forum.

A poll will be posted for this competition allowing all forum members to vote on the best 3 of their choice based on what looks and sounds good to them. The entry with the highest votes will be declared the winner.
Voting commences 0800 hrs 26th April and closes Midnight 29 April in a separate post containing a poll.

We have been specific about entry and voting times to ensure that it is administratively possible, and to ensure that everyone gets a fair crack of the whip.

The most important rule for this competition is that all participants and forum readers have fun.

This post is for entries only, if you have any comments regarding the contest please post them in a separate post.

Good Luck to you all !

Cheers

[Mountain Mick]

Entry #1


Smoked Poussin Asian Style.


Asian Style Brined Poussin little chicken each under 1kg in size served with curried potato salad, hot chilli & macaque Easter egg.





All ingredients together in a bucket including Hi-cure & Poussin.



4 liter ice water Brine 3 days drain one day



Hark low smoke interal temp of thickest part thigh 84°C



Smoked Poussin curried potato salad, chilli sauce & Mosaic egg.

[beachbums]

Name :- Tandoorie Chicken on the Weber Kettle


Entry #2


Description :- Chicken Fillets marinated in a 50/50 mix of Pateks Tandoorie paste and Greek Yoghurt overnight . Cooked direct to 74 degrees internal and then rested.


Marinade in plastic bag overnight.



BBQing direct over heatbeads on the weber Kettle



Plated up with an Easter egg or two



Closeup of the cut fillet.

[bbqmad]

LEMON, HERB AND GARLIC BUTTER CHICKEN

Entry #3

Chicken brined including fresh lemon for 24 hours, Air dried in fridge for 12 hours, garlic butter with herbs placed under skin and all over.


Chicken brinning in salt, sugar, white wine and fresh lemon


Cooking on smoker with oregano thyme Rosemary wood pellets


Juicy meat crispy skin, side salad and easter eggs


Whole bird garlic and herb butter under skin

[Dutch Vonnie]

Entry #4


CHINESE BEGGARS CHICKEN

Chicken wrapped in cabbage leaves, stuffed with Asian fried pork & cooked in a sealed claypot of flour & water

Wrapping the Chicken in the cabbage leaves



Cooked in wood fired oven



Served with special Chilli fried rice on lettuce leaves



Chicken with Clay pot broken



Vonnie

[Fidgett17]

Entry #5


Harmony’s Succulent Sweet Chilli Kebabs


Sweet chilli marinated chicken thigh kebabs cooked on the WeberQ

Me threading the marinated chicken on the kebab sticks.



Chicken kebabs cooking on the Webber Q.



Kebabs cooked and ready to eat with side of salad.




A close up of my MASTERPIECE.<8; 0

[Smokey Mick]

Entry #6

Butterflied Turkey with Pistachio and prosciutto stuffing with garam Marsala
Stuffed with onion,garlic,pistachio,prosciutto,preserved lemon,garam Marsala and cold butter. Sides were roast vegetables in goose fat.
Parsnip, swede, Pumkin and potatoe

Trimmings stuffed under the skin, sourdough is the filler.

hour under foil , hour without.
Sitting in turkey stock

Goose fat veg, Its a must do.

Was like something out of the Tudor days. Very rich

[Kristin Meredith]

Entry #7


Ragout of Chicken in Onion and Red Wine BBQ Sauce

Chicken grilled for 25 minutes on the Memphis Pro pellet grill using 100% hickory, simmered in a sauce of red wine, broth and grilled onion.


Used a bit of bbq sauce with the tomato base


Grilling on the Memphis Pro


Which came first, the chicken or the egg?

[Bentley]

Entry #9




Thighs are deboned.



Bird is trimmed & seasoned.



3 step cooking process, smoked, then BBQed, then rendered.



Normally in a 9 x 9 stryofoam box on bed of Curley Parsley!

Black Walnut wood, SeednPiggy Rub,,,Volia, KCBS style competition chicken!

[titch]

Entry #10


Crispy Skin Peking Style Roast Duck.


24 Hour marinated Duck, Roasted in a kettle Weber,Served with a noodle stir fry.
Served on Crepe's for wrapping.

Duck marinated for 24 hours in a bag.



Cokked in a Weber over Mallee root charcoal, indirect.



Served with crepe's and stir fried egg noodles.



The crepe's are in the french style,sweet.



Titch.

[sosman]

Entry #11


Kamado Fired Chicken

Chicken drumsticks brined, dried then oiled and covered in 10 secret herbs and spices, roasted over charcoal.



Drumsticks get a shake in bag of rub.



Kamado with mallee root charcoal, semi indirect



Ready to eat.



You gotta love the juiciness that brining gives.

[magste]

Entry #12

Name: Brined Turkey on Weber Kettle

Description: Easter Turkey, 3.5kg brined for 24hours and grilled indirect on Weber Kettle, 130-150C for 3h 45 min until 77C in the thigh.

Image 1. Sorry for unsharp photo

Brine w herbs, juice & Bacardi rum for sweetness.

Image 2

About 1.5 hours in. Time to foil breast & thigh.

Image 3

Plated w greens & gravy. Also served w roast potatoes.

Image 4

How you like my improvised water tray top left..

[Commander Cody]

Entry #13


quail & pheasant TRAGERIZED. with a side of bacon spuds.

description....is bloody good..

quail shiraz..... pheasant reisling & JD....... marinades 24hrs each









kevin