PDA

View Full Version : Boneless Thighs in Comp ?


chambersuac
04-18-2011, 06:13 PM
How many of you use boneless thighs in competition? I am considering it. Am I crazy? Pros/Cons??? Please help. I've got a small non-sanctioned comp coming up in a couple of weeks...

Thanks, Brethren.

Ken V
04-18-2011, 06:49 PM
and you didnt tell me about it?!?!?!?!?!?!?

The_Kapn
04-18-2011, 06:56 PM
Common topic.

http://www.bbq-brethren.com/forum/search.php?searchid=1470297

I have had them come across the table when judging.
"SO - SO" results.

Try them if you want.

Good luck.

TIM

Bentley
04-18-2011, 07:05 PM
Seen them a few times as a judge. I am considering doing them at a contest outside Green Bay at the end of June!

chambersuac
04-19-2011, 01:56 PM
and you didnt tell me about it?!?!?!?!?!?!?

Ken, it's May 7th in Dwight, IL. IF you want, I can email you the registration form. No idea about payouts, but entry fee is low ($50)

Ken V
04-19-2011, 02:33 PM
Thanks Dan, I'm on call that weekend or I would be interested. There is a local contest here in town in June. Put in www.sturgisontheriver.com (http://www.sturgisontheriver.com) and there is a link for the Mr. BBQ contest. They are taking a very limited number of teams but should be a good time. I talked to Nate(Monty) about helping out with the judging because the people putting it on haven't got much of a clue on bbq contests but really want to make this thing go.

Ken

Ryan Chester
04-19-2011, 06:59 PM
Done them and never done well with them. Very time consuming and a pain in the ass.

Meat Burner
04-19-2011, 11:00 PM
Dan, here are our last overall scores in chicken, 12, 41, 1, 1, 6, 4, 3. Quess which one, and the only time we did boneless. Shocked me as I thought the 41st place chicken was the best of all of them.

bover
04-20-2011, 12:57 PM
As a judge, I've seen more than a few coming across the table. Personally I like them and done properly tend to score them well in presentation due to the fact that they tend to be more symmetrical and "clean" looking. I'm gearing up to compete for the first time this year and was planning on doing boneless, but will be watching this thread for input from the seasoned vets.

Carnivorous Endeavors BBQ
04-20-2011, 01:01 PM
I've been practicing boneless thighs for my first KCBS comp but i am really thinking hard about turning them in because of my last judging experience. When talking to the judge next to me she said; "i really don't like it when people turn in those chicken ball looking thighs, I want my chicken to look like chicken"!!! Wow, i couldn't help but think that she would score them down no matter how good they were? After all, i am of the belief that people eat first with their eyes. If they don't think it looks appealing they probably are already building a preconceived notion that it won't taste as good. Just my opinion....

billm
04-20-2011, 01:12 PM
this one???

2011 Dwight's Doggone Good BBQ Contest
This contest will be a great place for Professional and novice BBQers. If you have always wanted to see where your BBQ talents can take you, this is the competition to start with. If you are looking for a contest to get some practice in for the big BBQ season, this contest is for you. There will be 4 categories: chicken, sausage, pork loin, beef. This is in conjunction with Red Carpet Corridor.

Entry Fee is $50.00

Please contact:
impactdwight@yahoo.com
(impactdwight@yahoo.com%3Cbr%3E) for more information and entry forms.

billm
04-20-2011, 01:28 PM
and as far as boneless thighs..i woudlnt score them down if they tasted good and looked good but going by some of the knuckleheads ive witnessed at a judging table Im not sure i would ever turn them in at a sanctioned contest..non sanctioned maybe

Ron_L
04-20-2011, 02:10 PM
If they are properly cooked and seasoned they shouldn't score any differently than a bone in thigh. Notice I said shouldn't :-D But, in my few attempts with them in practice is seemed harder to me to get them cooked right.

prudog
04-20-2011, 03:02 PM
Talking about a lot of work:

http://www.bbqbug.com/forums/bbq-contests/894-award-winning-competition-chicken.html

QansasjayhawQ
04-20-2011, 03:06 PM
I agree with Ron_L

I've had quite a few boneless thigh entries and I don't score them any differently than bone in. Boneless is not against the rules and I am judging each entry on its own merits.

That being said, I find that most boneless thighs that I get have a tendency to be a little over cooked. Not all. But most.

So, if you're going to try it, be sure you've practiced them - a lot.

Hope this helps.

rookiedad
04-21-2011, 12:53 AM
we do boneless thighs as per the pickled pig method, but i cut straight strips about the size of the disgarded bone and wrap the trimmed thigh meat around it, restoring the size and shape of the thigh. this also makes it easier to get all the pieces uniform because you can always take the center piece out and trim it to adjust the size.

Sledneck
04-21-2011, 12:57 AM
Tried it a few times, they were not very well received. Then again even my bone ins are not well well received. Hmmmm, must be them not me

meatinc
04-21-2011, 12:45 PM
We do boneless (Pickled Pig method - mostly:wink:) and our scores vary from second to DAL to first. So far this year we have a 5th and a 9th.

We are doing a contest next week running 2 teams. We are going to hit the turn in at the same time so we can get on the same table and get some side by side comparrisons.

chambersuac
04-21-2011, 12:51 PM
Yep, Bill, that's the one. How'd it go in Pekin last weekend?

this one???

2011 Dwight's Doggone Good BBQ Contest
This contest will be a great place for Professional and novice BBQers. If you have always wanted to see where your BBQ talents can take you, this is the competition to start with. If you are looking for a contest to get some practice in for the big BBQ season, this contest is for you. There will be 4 categories: chicken, sausage, pork loin, beef. This is in conjunction with Red Carpet Corridor.

Entry Fee is $50.00

Please contact:
impactdwight@yahoo.com
for more information and entry forms.

Is It Ready Yet?
04-21-2011, 04:57 PM
Before we stopped competing last year, we placed in the top ten our last 4 comps using boneless.

huminie
04-21-2011, 05:36 PM
I tried deboning thighs once. Once.

Q-Dat
04-21-2011, 06:01 PM
I'm not really against it, but I just think that chicken has a better flavor on the bone.

Trainwreck
04-21-2011, 06:15 PM
We tried them a couple of times and never did well with them. Our chicken is one of our stronger categories so I chalk it up to the fact that they were boneless. Just my 2 cents

SeriousQue
04-21-2011, 07:45 PM
Last weekend we competed in our first KCBS event and got our first call using boneless thighs. I vote boneless, strictly from the stand point of the box. Flavor, texture, doneness have to be on point as well. But what do I know, like I said, it was our first competition.

Contracted Cookers
04-21-2011, 08:13 PM
We do boneless (Pickled Pig method - mostly:wink:) and our scores vary from second to DAL to first. So far this year we have a 5th and a 9th.

We are doing a contest next week running 2 teams. We are going to hit the turn in at the same time so we can get on the same table and get some side by side comparrisons.
doesn't mean it will be on the same table. most kcbs comps change it once it goes in.

Contracted Cookers
04-21-2011, 08:14 PM
do you take the bone out of the rib

Ken V
04-21-2011, 08:22 PM
do you take the bone out of the rib

That would be illegal.

billm
04-22-2011, 10:05 AM
Yep, Bill, that's the one. How'd it go in Pekin last weekend?
not bad..a bit cold but still a fair size turn out..BTW if you go there at all grab a flyer by the register..theres a contest coming up in Morton in August..non sanctioned but KCBS rules just the same

BigBrad
04-22-2011, 10:48 AM
We turned in our first boneless/skinless muffin pan thighs in our first comp last year and placed 8th. Didn't do so well later on in the year. Found prepackaged boneless/skinless thighs at HyVee here in Iowa so that takes alot of the work out of it. My $.02.

Divemaster
04-22-2011, 04:10 PM
doesn't mean it will be on the same table. most kcbs comps change it once it goes in.

Actually, they don't start changing up tables till ribs.

Sent from my DROID2 using Tapatalk