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-   -   How do you get the perfect chicken thigh? (http://www.bbq-brethren.com/forum/showthread.php?t=91866)

zombie barbecue2 09-06-2010 04:19 PM

How do you get the perfect chicken thigh?
 
I am having trouble getting the perfect Thigh for turn in. Any suggestions?

thanks,
Chris Zombie

monty3777 09-06-2010 04:24 PM

Welcome aboard!

Can you show us what you do currently - or at least give us a description?

Contracted Cookers 09-06-2010 05:06 PM

No such thing.

Podge 09-06-2010 06:00 PM

Perfect thighs come from perfect chickens.

Rich Parker 09-06-2010 06:14 PM

Perfect thighs come from KFC.

Ron_L 09-06-2010 06:21 PM

Practice, practice, practice.

Sledneck 09-06-2010 08:10 PM

Boil it

Boshizzle 09-06-2010 08:12 PM

First thing, don't use apple cinnamon sauce. It tastes too much like Apple Jacks breakfast cereal for chicken.

Coz 09-06-2010 08:42 PM

I really dont believe you will get the answer to your question here. Take a good comp class and practice . I will be taking a comp class for the first time this winter. I have spent more hours then you can count internet shiggin and hangin out here reading every sentence chicken comes up in. Of course you can try all the methods that are talked about and trust me on this you will spend more time and money then if you just took the class. I have watched a few teams here who have taken the classes and seen their consistency improve a bunch. I think that the guys will give you a good start but to get the whole process you need to do a class.My neighbors dog loves BBQ but he wont even come over for chicken any more.I bet I spent way more then the price of a class feeding that fat bastridge chicken...

Podge 09-06-2010 08:43 PM

Quote:

Originally Posted by Rich Parker (Post 1393235)
Perfect thighs come from KFC.

dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !! :-D:clap2::thumb:

Boshizzle 09-06-2010 08:47 PM

Quote:

Originally Posted by Coz (Post 1393414)
My neighbors dog loves BBQ but he wont even come over for chicken any more.

:laugh:

Zombie Barbecue 09-07-2010 06:52 AM

so here's roughly how we been doin it. marinate overnight, inject, lift skin season, reapply skin, season, smoker, crisp em over coals, glaze, smoker for a few more minutes. the flavor is there, its just that bite that we're missing. any tricks on the skin crispy but when you bite not ripping the whole skin off>?

I heard mayo or baconaiise under the skin is good. what about glue?

Balls Casten 09-07-2010 07:41 AM

We thought we had it figured out, averaging a 163 over 7 contests. And a low score of 158. Then using the same rubs, same temps and smoker we scored a 149. So go figure ...

For us higher temps, 300 degrees, and even/consistant temps helped us the most. Then we loaded the smoker up with a bunch of chicken and pull a couple pieces at different times to see whats happening.

RobKC 09-07-2010 08:42 AM

Step 1 - Forget trying to for crispy skin.

Smokesman 09-07-2010 08:59 AM

Quote:

Originally Posted by Podge (Post 1393416)
dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !! :-D:clap2::thumb:

Unfortunately your both wrong. The best chicken isn't from a chain (but it does come from Kentucky), it is from the Greyhound Tavern in Ft. Mitchell (Northern), KY. Real shame we can't deep fry our chicken turn-ins!

Quote:

Originally Posted by RobKC (Post 1393777)
Step 1 - Forget trying to for crispy skin.

He is correct - you don't have to have crispy skin for it to be bite through. There are several techniques on this forum that accomplish this. If your not into scraping, the key is getting the fat under the skin to render to a point where the skin is paper thin and almost glued to the meat below. BTW - I've tasted this type of chicken, been told and read about it, but have yet to consistently achieve it. So that goes back to practice, practice, practice!


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