When you guys go to buy your thighs for comps, do you buy them already cut as thighs?
I was at the local store where I like to buy meat looking for thighs to practice with and they didn't have any pre-cut thighs, but they did have leg quarters.This got me to thinkng. I could cut them off of the leg quarters. Do any of you guys do this? If you do, how much skin do you leave on and how do you trim it up? Also, how much skin do you leave on a thigh to compensate for shrinkage? Do you try to wrap it around the bottom?
In a nutshell, how do you get the skin to look uniform on the finished product?
I tried a search for this but I got so many hits that is was impossible to find what I was looking for. If you know where there is a thread with this info, please post it.
Chicken and brisket are my weaknesses and I need PRACTICE and all the help I can get!!
Got some Yardbird Rub on the way too!!