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Unread 11-22-2011, 02:08 PM   #4
Smokin' Gnome BBQ
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Originally Posted by hogzgonewild View Post
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.
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