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hogzgonewild 11-22-2011 12:24 PM

Competition Chicken
 
Guys,

We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs?

How do you get skin to reach around? Do you cut off "Knuckle" or remove veins??

Thanks,
Hogz Gone Wild

Slamdunkpro 11-22-2011 12:40 PM

Quote:

Originally Posted by hogzgonewild (Post 1858322)
Guys,

How do you get skin to reach around?

I find that if I buy it dinner and a movie first it helps:becky:







Off to the penalty box I go!

K-Train 11-22-2011 12:51 PM

^^^sometime you have t take it out severaltimes before it will reach around

Smokin' Gnome BBQ 11-22-2011 01:08 PM

Quote:

Originally Posted by hogzgonewild (Post 1858322)
Guys,

We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs?

How do you get skin to reach around? Do you cut off "Knuckle" or remove veins??

Thanks,
Hogz Gone Wild

I trim to similar size and shape, I dont remove the knuckle. If I did remove the knuckle I would use a set of poultry shears.

hogzgonewild 11-22-2011 01:30 PM

Holy Crap....now that was funny.....

Rephrase - How do you get the skin to reach all the way around the chicken thigh?

mobow 11-22-2011 01:32 PM

I don't get it to reach all the way around just take it to the edge. Trim to square it up a little and I do cut off the knuckle. have fun. keith

bbqbrad 11-23-2011 10:27 AM

I pull the skin around, trim, then pin using these... T-pins

http://lh4.googleusercontent.com/pub...Xdcded624WTD7e

bbq.tom 11-23-2011 11:26 AM

Just a quick comment from a judge's perspective, be VERY careful when cutting the bone as the last thing a judge wants to have in his bite of chicken is bone fragments!!! Sure won't help your score ANY!!!

Just saying...

Iamarealbigdog 12-02-2011 02:14 PM

better bone in then a tooth pick... DQ sucks, :doh:ouch...

BKBBQ 12-02-2011 04:12 PM

Quote:

Originally Posted by bbqbrad (Post 1859281)
I pull the skin around, trim, then pin using these... T-pins

http://lh4.googleusercontent.com/pub...Xdcded624WTD7e

and always count the pins when building your box and have no distractions around it is very easy to leave one in and that is not good not good at all

Southern Home Boy 12-03-2011 01:34 PM

When I scrape the subcu fat off the skin, it gets "stretchier" and wraps around a trimmed up, bone-in thigh pretty well.

jcpetro97 12-03-2011 05:06 PM

I haven't found a good way yet. I have tried taking the skin completely off, and didn't have good luck with that, so I just took it mostly off, leaving it attached on one side of the thigh. Had better luck with that. I am also playing around with not removing the skin at all ( read that in Ray Lampe's book ). I am trying to find a way that works for me consistently, as I am going to start doing some comps this year.

Pelkster 12-03-2011 07:51 PM

1 Attachment(s)
Haven't posted in a bit so I figured I'd drop my two cents in. Hope everyone had a good Thanksgiving.

I've done both bone in and deboned thights, both to pretty good results. My lat comp. I left the bones in and finished 5th, highest yet. I leave the skin attached to one side, and trim/square them up, including cutting off the knuckle. I then stretch the skin around and trim it up so that its even on the sides, and wraps around the opposite of the attached side. I don't scrape the skins. I cook at a higher temp for about 2.5 hrs, start to finish.

Attachment 59189

manvsgrills 12-03-2011 11:23 PM

[QUOTE=Slamdunkpro;1858340]I find that if I buy it dinner and a movie first it helps:becky:


You just made me about choke on my coke. LOL

Hot Sauce Hoss 12-04-2011 10:38 AM

Yes cut the knuckles off. Just be sure to rinse really well. I do the mm method to the t and have been rewarded with some good scores the second have of the season as a result. PM me if you like and i will try to help more.

Hot Sauce Hoss


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