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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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Unread 03-19-2013, 06:51 AM   #16
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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.
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Unread 03-19-2013, 07:14 AM   #17
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Originally Posted by Q-Dat View Post
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.
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Unread 03-19-2013, 10:58 AM   #18
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cooking BBQ chicken in a pan? What's this nonsense you speak of?
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Unread 03-19-2013, 12:17 PM   #19
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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.
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Unread 03-19-2013, 12:50 PM   #20
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Quote:
Originally Posted by 9Q1 View Post
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?
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Unread 03-19-2013, 01:20 PM   #21
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Quote:
Originally Posted by Ron_L View Post
Pruning shears? Like I use to trim my plants in the garden?
I've heard about using pruning shears before too. I got myself a nice pair of OXO poultry shears though. Some of the bones still crack when using them.
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Unread 03-19-2013, 01:45 PM   #22
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Default Re: Thigh knuckles: Cut 1, 2, or both?

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Pruning shears? Like I use to trim my plants in the garden?
I haven't tried it yet, but I've been meaning to buy a pair of dog toenail trimmers like these. I'm thinking they would cut chicken bones very cleanly without crushing.
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Unread 03-19-2013, 02:16 PM   #23
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Quote:
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I haven't tried it yet, but I've been meaning to buy a pair of dog toenail trimmers like these. I'm thinking they would cut chicken bones very cleanly without crushing.
Not even close. I use a pair like that on my bullmastiffs. Not even the XL pair would touch them.

BTW I have never cracked one with a butcher's knife. With the right technique... butta.
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Unread 03-19-2013, 02:31 PM   #24
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We either debone the thighs or keave the bone in and leave the knuckles alone.
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Unread 03-19-2013, 03:16 PM   #25
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Default Re: Thigh knuckles: Cut 1, 2, or both?

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Originally Posted by Hawg Father of Seoul View Post
Not even close. I use a pair like that on my bullmastiffs. Not even the XL pair would touch them.

BTW I have never cracked one with a butcher's knife. With the right technique... butta.
Are you saying they don't open wide enough? Or that they won't cut the bone?

Last edited by Q-Dat; 03-19-2013 at 03:34 PM..
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Unread 03-19-2013, 04:35 PM   #26
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Yes, pruning shears...like those in the garden....cuts through the bone with ease. It works for me.
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Unread 03-20-2013, 12:47 AM   #27
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I once had a problem with thigh bones splintering, so I asked Bobby Cresap of Team BobbyQ what was going on. He explained to me that cheap chicken that has been pumped with hormones to speed growth will do this because the bones haven't had sufficient time to mature. The bird is made to put on meat as fast as possible, and few consumers care anything about the bones.

Sure enough we had switched to cheap family pack chicken that week because we couldn't find our usual organic chix. Moral of the story - if you cut bones, buy the good stuff.
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Unread 03-20-2013, 01:33 AM   #28
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I've tried both ways. I seem to get a more uniform appearance with the knuckles cut off. I've never heard about the marrow leaking out and giving a bitter taste...something to think about.
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Unread 03-20-2013, 11:30 AM   #29
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Judged last weekend. Got a leaky marrow bone chicken. Didn't look good from the end, but didn't see it until after appearance judging so it didn't matter. Didn't eat the whole thing (1 bite each side), so any bitterness on the end wouldn't matter either. I don't get the little square thighs though.
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