Chicken Question

roastntoast · 04-06-2009, 08:36 AM

Might sound like a newbie question but here it goes. In the Chicken category do you use boneless thighs or bone in.

Jules

igolf2 · 04-06-2009, 08:48 AM

Bone in always for thighs - the bone really helps the meat stay juicy and I think adds flavor. Cheaper too!

SoEzzy · 04-06-2009, 01:43 PM

Most folks cook bone in thighs, some of them turn in sliced breasts, and rarely you'll see drumsticks.

Bentley · 04-06-2009, 04:02 PM

When I cooked the chicken on the team I liked the bonless. To me you are able to get more surface area for brining, marinaids and rubs. I also found that you are able to form the piece so that it cooks much more evenly and can shape the peices for uniformity, I did not notice a lot of moisture loss when it was brined. When my sister took over doing chicken, she pretty much took the traditional route.

watg? · 04-06-2009, 04:33 PM

http://www.thepickledpig.com/howtobb...en/chicken.cfm

I think this article is one of the very best ever written on competition chicken cooking. Very informative and worth reading.

04-06-2009, 08:36 AM	#1
roastntoast On the road to being a farker Join Date: 10-11-07 Location: Ontario Downloads: 0 Uploads: 0	Chicken Question Might sound like a newbie question but here it goes. In the Chicken category do you use boneless thighs or bone in. Jules

04-06-2009, 08:48 AM	#2
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio Downloads: 0 Uploads: 0	Bone in always for thighs - the bone really helps the meat stay juicy and I think adds flavor. Cheaper too! __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

04-06-2009, 01:43 PM	#3
SoEzzy Full Fledged Farker Join Date: 12-02-06 Location: SLC, UT Downloads: 0 Uploads: 0	Most folks cook bone in thighs, some of them turn in sliced breasts, and rarely you'll see drumsticks. __________________ "There is no such thing as a little garlic." A.Baer

04-06-2009, 04:02 PM	#4
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	When I cooked the chicken on the team I liked the bonless. To me you are able to get more surface area for brining, marinaids and rubs. I also found that you are able to form the piece so that it cooks much more evenly and can shape the peices for uniformity, I did not notice a lot of moisture loss when it was brined. When my sister took over doing chicken, she pretty much took the traditional route. __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

04-06-2009, 04:33 PM	#5
watg? is One Chatty Farker Join Date: 09-04-07 Location: Street, MD Downloads: 0 Uploads: 0	http://www.thepickledpig.com/howtobb...en/chicken.cfm I think this article is one of the very best ever written on competition chicken cooking. Very informative and worth reading. __________________ george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Chicken Question	parrdist	Q-talk	6	03-28-2011 09:28 PM
Chicken Question	daedalus	Q-talk	3	11-23-2010 06:37 PM
Chicken question	Beast Drinker	Competition BBQ	3	10-10-2009 01:27 AM
Chicken question	Bossmanbbq	Q-talk	4	06-11-2006 10:00 AM
Chicken Question	Bigmista	Q-talk	36	05-07-2006 04:42 PM