Thigh knuckles: Cut 1, 2, or both?

cpw · 03-18-2013, 12:32 PM

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 · 03-18-2013, 01:20 PM

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

Cayman1 · 03-18-2013, 02:09 PM

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

jketron · 03-18-2013, 02:31 PM

Quote:

Originally Posted by cpw

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

My wife said the same thing

Fatback Joe · 03-18-2013, 02:32 PM

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 · 03-18-2013, 02:51 PM

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

Pappy Q · 03-18-2013, 03:39 PM

No cutting them for me.

smokinit · 03-18-2013, 04:14 PM

Stopped doing it part way through last year.

9Q1 · 03-18-2013, 04:26 PM

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 · 03-18-2013, 05:29 PM

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 · 03-18-2013, 05:58 PM

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 · 03-18-2013, 06:32 PM

Quote:

Originally Posted by Theresa B

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 · 03-18-2013, 06:56 PM

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

Theresa B · 03-18-2013, 07:48 PM

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 · 03-18-2013, 11:09 PM

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.

03-18-2013, 12:32 PM	#1
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Thigh knuckles: Cut 1, 2, or both? 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? __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

03-18-2013, 01:20 PM	#2
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	I used to cut one off. After attending a class not gonna cut anymore. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

03-18-2013, 02:09 PM	#3
Cayman1 Full Fledged Farker Join Date: 07-20-12 Location: Springfield, MO Downloads: 0 Uploads: 0	I don't. I worry about fragments and the blood from the marrow. __________________ Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, wsm 2880, Smokey Joe Mini wsm, Old Country Offset, Red Weber OTG, Blue Weber OTG.

03-18-2013, 02:32 PM	#5
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	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. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

03-18-2013, 04:14 PM	#8
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	Stopped doing it part way through last year. __________________ BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

03-18-2013, 02:51 PM	#6
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	I don't cut them. I like thighs to look more natural.

03-18-2013, 03:39 PM	#7
Pappy Q Full Fledged Farker Join Date: 04-08-10 Location: Elk Creek, KY Downloads: 0 Uploads: 0	No cutting them for me.

03-18-2013, 04:26 PM	#9
9Q1 Is lookin for wood to cook with. Join Date: 06-28-12 Location: Arlington, TN Downloads: 0 Uploads: 0	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. __________________ Chris

03-18-2013, 05:29 PM	#10
hogzillas Knows what a fatty is. Join Date: 05-10-12 Location: B'ham, AL Downloads: 0 Uploads: 0	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.

03-18-2013, 05:58 PM	#11
Theresa B On the road to being a farker Join Date: 07-24-11 Location: Virginia Beach,VA Downloads: 0 Uploads: 0	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. __________________ Bellwood BBQ Dual 22.5 WSM's KCBS member and CBJ MABA Board of Directors PINK Thermopen

03-18-2013, 06:56 PM	#13
Smoke'n Ice is one Smokin' Farker Join Date: 05-08-09 Location: Plano, TX Downloads: 0 Uploads: 0	by the way, Myrons muffin pan chicken, which every one seems to emulate (thanks) took 27th on that particular day.

03-18-2013, 07:48 PM	#14
Theresa B On the road to being a farker Join Date: 07-24-11 Location: Virginia Beach,VA Downloads: 0 Uploads: 0	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! __________________ Bellwood BBQ Dual 22.5 WSM's KCBS member and CBJ MABA Board of Directors PINK Thermopen

03-18-2013, 11:09 PM	#15
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Re: Thigh knuckles: Cut 1, 2, or both? 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.