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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 03-18-2013, 12:32 PM   #1
cpw
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Default 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?
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Old 03-18-2013, 01:20 PM   #2
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I used to cut one off. After attending a class not gonna cut anymore.
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Old 03-18-2013, 02:09 PM   #3
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I don't. I worry about fragments and the blood from the marrow.
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Old 03-18-2013, 02:31 PM   #4
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Quote:
Originally Posted by cpw View Post
I was gonna try to do this as a poll, but couldn't figure out how....
My wife said the same thing
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Old 03-18-2013, 02:32 PM   #5
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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.
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Old 03-18-2013, 02:51 PM   #6
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I don't cut them. I like thighs to look more natural.
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Old 03-18-2013, 03:39 PM   #7
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No cutting them for me.
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Old 03-18-2013, 04:14 PM   #8
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Stopped doing it part way through last year.
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Old 03-18-2013, 04:26 PM   #9
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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.
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Old 03-18-2013, 05:29 PM   #10
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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.
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Old 03-18-2013, 05:58 PM   #11
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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.
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Old 03-18-2013, 06:32 PM   #12
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Quote:
Originally Posted by Theresa B View Post
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???
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Old 03-18-2013, 06:56 PM   #13
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by the way, Myrons muffin pan chicken, which every one seems to emulate (thanks) took 27th on that particular day.
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Old 03-18-2013, 07:48 PM   #14
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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!
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Old 03-18-2013, 11:09 PM   #15
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Default 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.
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