View Full Version : How are you doing your Comp Chicken Thighs?

06-11-2011, 05:14 PM
Are you deboning, and scraping skin?

Not deboning, but scraping skin?

Deboning and not scraping skin

Not deboning and not scraping skin?

Had a local competition here today, and I deboned and scraped. I thought they were pretty good, but judges were not very happy with them.

I am just wondering if the "locals" were thrown off by thighs that were deboned, which made them appear smaller...

Searching for answers here.

On a brighter note, finished 5th in ribs.

06-12-2011, 09:23 AM
We went off the chart in our first competition and deboned the thighs...also trimmed them up, hammered them flatter, seasoned and re-skinned... they looked like twinkies. Master judge even came out after to tell us it was a pretty creative move and that she liked what we did, just that when you go so unorthodox, sometimes it can swing either way for ya. We did better in chicken than we thought we would. I am switching to legs this year because I am sick and tired of trying to get the skin jusdt right on a thigh. Dang pull off skin.

06-12-2011, 09:29 AM
One of my friends came up and made the comment that my thighs looked like meat balls. Haha.

I guess I should have known what was coming after that.

06-12-2011, 10:54 AM
I"ve tried it all, maybe I'll deep fry next time! :)

Porky Joes
06-12-2011, 11:34 AM
I have heard about squaring off the thighs when getting them ready.
Are there any clips or websites that give good examples on how to do this?