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K-Train
03-28-2012, 10:44 AM
I usually cook boneles thighs and have no problem shaping them up. I did a practice with old fashion bone in thighs yesterday. I really struggled shapping them up. Any tips?

Q-Dat
03-28-2012, 11:09 AM
We do bone in thighs. We try to trim and shape them all as close as possible, but we find that we have to cook two dozen or so to get six that look similar after cooking.

carlyle
03-28-2012, 11:26 AM
As and organizer and judge - not a cook- it seems logical to me that either Zumba dancing or and exercise bike are worth a try. :wink::rolleyes::loco:

And now for something completely different .....

K-Train
03-28-2012, 11:32 AM
I was thinking P90X

Rich Parker
03-28-2012, 11:43 AM
Check out this site.

http://www.howtobbqright.com/

Podge
03-28-2012, 11:55 AM
I usually cook boneles thighs and have no problem shaping them up. I did a practice with old fashion bone in thighs yesterday. I really struggled shapping them up. Any tips?

sorry, no good answer other than practice. After about 50 you should be getting good at it.

MAP
03-28-2012, 12:09 PM
That being said for all you judges out there. What scores better bone or boneless?

Parts_Guy
03-28-2012, 12:16 PM
We do bone in and I brine them. When done with the brine and a double wash, I shape them in my hand and use long tooth picks to hold them in the shape I want while they cook.

roksmith
03-28-2012, 12:59 PM
Start with similar looking(sized) thighs, trim just the nasty that you need to, and let them look like thighs.

boogiesnap
03-28-2012, 02:19 PM
like this....

62408

i trim the crap out of them.

*edit* note to self, read entire OP before responding.

carlyle
03-28-2012, 02:40 PM
MAP - it is what they taste like, not the presence or absence of a bone that determines the score. For appearance- they should look like a thigh.

Boogie snap - those look mighty tempting.

pahutchens
03-28-2012, 05:21 PM
I know a lot of work goes into shaping and molding thighs for boxes. Some of them look so 'perfect' its wrong if that makes any sense. Subtlety is lost, a fine line between good looking and surreal
I'm trying to think of an analogy that won't have me in the penalty box....

K-Train
03-28-2012, 07:42 PM
Thanks all. I know what you're all saying about natural looking. We've been doing boneless in a pan ala Myron. We've actually scored best in chicken, but I don't like how it looks like something from McDonalds. I'll keep practicing. Thanks for all the tips.