How do you get the perfect chicken thigh? - Page 2

markpmc · 09-07-2010, 10:55 AM

just a thought since my bird still isn't there yet.
clip the knuckles of and wrap the skin around the edges. this forces the judge to actually hold the skin on when taking a bite.

Ford · 09-07-2010, 11:05 AM

spend a couple of grand on classes. Take the best ideas from these great cooks and make your own method and practice. It works and easily pays for itself.

That's what I did.

Rich Parker · 09-07-2010, 11:19 AM

Quote:

Originally Posted by Podge

dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !!

HAHAHA...... I like Lee's too!

Sledneck · 09-08-2010, 01:19 PM

I always get bite thru skin with these

Smokedelic · 09-08-2010, 01:30 PM

Quote:

Originally Posted by Sledneck

I always get bite thru skin with these

I don't like grill marks on my chicken either.

Smokesman · 09-08-2010, 07:01 PM

Quote:

Originally Posted by Sledneck

I always get bite thru skin with these

That is a 9 if I ever saw one!

Jeff_in_KC · 09-08-2010, 09:53 PM

Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit...

Smokedelic · 09-08-2010, 10:25 PM

Quote:

Originally Posted by Jeff_in_KC

Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit...

With that thought in mind, just fired off an e-mail to Peeps that they also need a line of Moos and Oinks.

TexEx · 09-09-2010, 06:12 AM

Quote:

Originally Posted by Jeff_in_KC

Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit...

Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.

rescue_ranger · 09-09-2010, 07:20 AM

I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray
RR

Jeff_in_KC · 09-09-2010, 09:27 PM

Those judges don't seem to find it too damned funny. What's wrong with 'em?

Coz · 09-09-2010, 09:32 PM

Quote:

Originally Posted by TexEx

Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.

I will have to remeber that for our spring practice cook !

Rub · 09-09-2010, 09:54 PM

Quote:

Originally Posted by TexEx

Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.

Good times, good times...

monty3777 · 09-10-2010, 08:17 AM

As I recall Ford posted something about this in Qtalk sometime back. I don't have time to find the post but I'm sure that anyone who wants to do the work can find it. In fact, I recall that he pretty much lays out all you would need to know so long as you put in some practice to get the techniques to work for your particular situation.

Bigmista · 09-10-2010, 10:40 AM

Quote:

Originally Posted by rescue_ranger

I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray
RR

So it takes you 6 hours to cook your chicken not including the marinade? The peeps are looking better & better...

09-07-2010, 11:05 AM	#17
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	spend a couple of grand on classes. Take the best ideas from these great cooks and make your own method and practice. It works and easily pays for itself. That's what I did. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

09-08-2010, 09:53 PM	#22
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit... __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

09-09-2010, 09:27 PM	#26
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Those judges don't seem to find it too damned funny. What's wrong with 'em? __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

09-10-2010, 08:17 AM	#29
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	As I recall Ford posted something about this in Qtalk sometime back. I don't have time to find the post but I'm sure that anyone who wants to do the work can find it. In fact, I recall that he pretty much lays out all you would need to know so long as you put in some practice to get the techniques to work for your particular situation. __________________ John 21:9

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09-07-2010, 10:55 AM	#16
markpmc Knows what a fatty is. Join Date: 04-20-09 Location: Mobile, AL Downloads: 0 Uploads: 0	just a thought since my bird still isn't there yet. clip the knuckles of and wrap the skin around the edges. this forces the judge to actually hold the skin on when taking a bite.

09-09-2010, 07:20 AM	#25
rescue_ranger Full Fledged Farker Join Date: 09-08-10 Location: New Baltimore, VA Downloads: 0 Uploads: 0	I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray RR