Thigh knuckles: Cut 1, 2, or both?

cpw · Mar 18, 2013

I was gonna try to do this as a poll, but couldn't figure out how, so:

What's the consensus on cutting off the knuckles on a chicken thigh? I've generally done both in the past, only because I like the way the skin wraps better. I watched a competition prep video where he only cut off one knuckle, and I attended a class a few weeks back where two of the competition teams that were there said they don't cut off either knuckle because the marrow leaks out and can cause a bitter taste.

What do the brethren say?

K-Train · Mar 18, 2013

I used to cut one off. After attending a class not gonna cut anymore.

Cayman1 · Mar 18, 2013

I don't. I worry about fragments and the blood from the marrow.

jketron · Mar 18, 2013

cpw said:
I was gonna try to do this as a poll, but couldn't figure out how....

My wife said the same thing

Fatback Joe · Mar 18, 2013

I try not to cut them off, but if I get a thigh that is pretty much perfect, but just needs a little snip, I do it.

Podge · Mar 18, 2013

I don't cut them. I like thighs to look more natural.

Pappy Q · Mar 18, 2013

No cutting them for me.

smokinit · Mar 18, 2013

Stopped doing it part way through last year.

9Q1 · Mar 18, 2013

I cut them both off...did great with it last year and by far our strongest category....may reconsider after our dismal showing in Tupelo this past weekend.

hogzillas · Mar 18, 2013

I got Myron's book & for his cupcake chicken he said to cut both ends off. I tried it & after cutting, I worried as above about any shards etc from the bones & based on the size of the bone afterward I just didn't really see a benefit to doing it & if I did, I might as well debone the entire thing instead of clip the knuckles. It's a lot of work for little gain so I'd rather debone the entire thing or just choose/trim square pieces & more than likely I'd go with the latter than the former option.

Theresa B · Mar 18, 2013

As a judge I want both knuckles left on. They are the perfect "handle". I do not cut off the knuckles when I cook either for all of the reasons stated above.

"Bone to Bark" BBQ · Mar 18, 2013

Theresa B said:
As a judge I want both knuckles left on. They are the perfect "handle". I do not cut off the knuckles when I cook either for all of the reasons stated above.

Does that also mean, as a judge, you prefer bone-in over boneless???

Smoke'n Ice · Mar 18, 2013

by the way, Myrons muffin pan chicken, which every one seems to emulate (thanks) took 27th on that particular day.

Theresa B · Mar 18, 2013

Bone to Bark...no real preference. I judge what is presented. If what is presented is a thigh I prefer the knuckles on. I certainly wouldn't judge down,that's not one of the criteria. Just my preference. I like my thighs to look like thighs!

Q-Dat · Mar 19, 2013

Serious question here. Not a criticism.

If you're going to cut off BOTH knuckles, what is the benefit to leaving that little piece of bone in the middle? Seems like if you're going that far, you might as well debone completely.

9Q1 · Mar 19, 2013

Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.

Hawg Father of Seoul · Mar 19, 2013

Q-Dat said:
Serious question here. Not a criticism.

If you're going to cut off BOTH knuckles, what is the benefit to leaving that little piece of bone in the middle? Seems like if you're going that far, you might as well debone completely.

It would be much easier to debone, but by the time most of us are done it barely resembles chicken, let alone BBQ.

I just want to find the second guy who thought cooking chicken in a pan was BBQ. The first guy was a visionary, an innovator. The second guy is the one who killed BBQ chicken. :blah:

HookedonSmoke · Mar 19, 2013

cooking BBQ chicken in a pan? What's this nonsense you speak of? :doh:

Jaskew82 · Mar 19, 2013

I leave them on. I like the natural look. I also don't go for molded chicken look. I don't mind if each piece looks slightly different. Hasn't hurt me yet... though only did 2 contests and placed well in both. lol.

Ron_L · Mar 19, 2013

9Q1 said:
Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.

Pruning shears? Like I use to trim my plants in the garden?

Thigh knuckles: Cut 1, 2, or both?

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