competition chicken

[SmokinOkie]

Originally Posted by Smitty250

.. 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.

[butts a fire]

Originally Posted by Smitty250

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.