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Old 04-06-2010, 02:43 PM   #14
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Join Date: 02-18-10
Location: Scottsdale, AZ

I have a question on this topic - Can you cook thighs for a competition turn-in (bone-in and skin on) and if the skin isn't the way you want it after cooking, remove the skin and turn it in without the skin on (put your sauce directly on the meat)? Has anyone ever done this?
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