The Pickled Pig's 2009 Iola Contest Pics

[The Big Pig]

We competed at Iola, KS this weekend. The contest was held at the newly refurbished Riverside Park which was the perfect venue for a contest this size (23 teams). It was a big, level, shaded grass park with real bathrooms (air conditioned), showers, nearby turn in, and lots of space to maneuver. The organizer and staff were fabulous and attentive.

Mother Nature was also fairly kind and we had sunny 70-80 temps with a very light breeze each day. It may very well have been the best weather I've had at a contest yet. It rained for 3 or 4 hours overnight but was nearly perfect during the day.

We had a few challenges including getting a late start on Saturday morning. The passing thunderstorms provided a perfect excuse to get a couple more hours of rest. As a result, we didn't get brisket on the cooker until 7AM. We had to scramble a little to find room on the cookers for the chicken, but things turned out okay.

The Pickled Pig finished 5th overall with calls in all 4 categories. Iowa Smokey D's won the GC and Wild Blue took down the RGC. I think Scott (Wild Blue) has won the RGC at every contest I've seen him at this year. Congrats Wild Blue!

[Papaq]

Congrats on the calls! Nice looking boxes!

[Finney]

Congrats on your finish Paul.

Way to go Scott.

[WildBlue]

Paul, great looking boxes. How was your prep time on the chicken. Those look so large compared to the way you were setting them up with nine in the box. Congrats on all of the calls.

[The Big Pig]

Paul, great looking boxes. How was year prep time on the chicken. Those look so large compared to the way you were setting them up with nine in the box. Congrats on all of the calls.

Prep was much quicker but I hate the way they look (uneven, shaggy ends, and some bunched skin). One of the things that made prep quicker is that I only prepped 12 pieces since I was only using 6. We normally prep 20-24 of the boneless variety.

[Finney]

Do these have the bone? My first look at them, I thought they did... Then I wasn't sure.

[The Big Pig]

Do these have the bone? My first look at them, I thought they did... Then I wasn't sure.

They have the bone. I've been looking for ways to save time and work when the team's usual chicken cook is absent and have tried bone-in chicken a couple of times this year. It's still a work in progress but I did get calls both times (6th/61 and 4th/21).

[bbqstudent]

PP, when you cook bone-in thighs do you remove the skin to scrape the fat and season underneath? Also do you still braise?

[The Big Pig]

PP, when you cook bone-in thighs do you remove the skin to scrape the fat and season underneath? Also do you still braise?

Keep in mind I've only done bone-in at contests twice this year. The first time I used a Jaccard tenderizer on the skins and the second time I scraped the skins. Scraping was easier than using the Jaccard. I braised in Parkay and sauce in a covered foil pan both times after cooking to the color I wanted.

[Finney]

I braised in Parkay and sauce in a covered foil pan both times after cooking to the color I wanted.

Why have you changed up you process just because they are 'bone in'? The 'boneless' process has it in the butter at the beginning of the process.
(Inquiring minds want to know)