Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on October 24, 2021, 10:51:53 AM
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We are considering entering a bbq competition next year -- usually held in May/early June in Fredericksburg, Va. I am not interested in submitting the "normal" chicken entry. Yes, I know it will cost me dearly, but I am more interested in being a bit creative rather than another trophy.
I am limited by the rules of the competition. I would like to experiment with white breast chicken pinwheels, but can't use any kind of stuffing. So I would have to make my pinwheel "stuffing" out of a sauce. I have been trying to think of some flavor combinations to begin practicing with. I have come up with olive oil, rosemary and garlic; maybe some type of honey mustard; maybe something with lemon (like a lemon piccata).
Any suggestions?
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Flavors for me are simple.
I am thinking you are going to flatten and roll the breast meat? I am thinking if it is allowed, could you marinate flattened skinless thighs in your seasoning, then lay them on before rolling them up? You would still be all chicken.
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I’ve been really big on chipotle flavors with chicken the past couple years. Kinda 180 from things you’ve mentioned so far, but what about something like a roasted garlic and adobo chipotle chicken bone in split breast? I feel like the natural bland of white chicken works well with a little spice and a little extra help from smoked peppers helps since you generally cook chicken hotter which gives it less smoke to absorb.
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Flavors for me are simple.
I am thinking you are going to flatten and roll the breast meat? I am thinking if it is allowed, could you marinate flattened skinless thighs in your seasoning, then lay them on before rolling them up? You would still be all chicken.
I will butterfly the breast, then pound out to try and thin and flatten. Then sauce or marinade or mixture on one side, roll up in a pinwheel and grill. Maybe glaze with a sauce.
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I’ve been really big on chipotle flavors with chicken the past couple years. Kinda 180 from things you’ve mentioned so far, but what about something like a roasted garlic and adobo chipotle chicken bone in split breast? I feel like the natural bland of white chicken works well with a little spice and a little extra help from smoked peppers helps since you generally cook chicken hotter which gives it less smoke to absorb.
The flavors would be interesting. I would probably have to work hard not to have a lot of heat in it since most judges favor sweet over heat.
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maybe work on a chipotle or chimichurri paste that has some brown sugar in it to sweeten it up
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The flavors would be interesting. I would probably have to work hard not to have a lot of heat in it since most judges favor sweet over heat.
Chipotle can often be done in ways that aren’t super spicy. My daughter that complains that everything is too spicy (moderate amounts of black pepper even), eats lots of food with chipotle rubs. Chipotle also pairs very well with sweet too. Sweet Baby Rays makes a Honey Chipotle bbq sauce. I use chipotle tabasco in my bbq sauce and it makes a huge difference in flavor over a more typical hot sauce but doesn’t make it hot at all. It’s a sweet sauce with 1/4 cup of brown sugar in it. I use ground chipotle in most recipes in place of cayenne too.