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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 04-06-2010, 02:09 PM   #16
is one Smokin' Farker
Join Date: 03-02-08
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Originally Posted by Smitty250 View Post
.. Has anyone ever done this?
Yes, got 4th in a contest of over 100 teams when the skin shrunk up so bad, I removed it and turned in skinless thighs.
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Old 04-06-2010, 02:29 PM   #17
butts a fire
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Join Date: 06-13-07
Location: Parkville, Mo

Originally Posted by Smitty250 View Post
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?

Yep, We have done it before when I fark up the skins to bad to turn in but it has not scored well for me. If you were to practice this way and come up with a technique that works for you I could see it working though.
Chad B

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