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View Full Version : How do you Prep your chicken ?


Pitts
06-16-2012, 05:57 AM
Our first comp is next weekend. What is it you do specifically to prep chicken thighs for cooking. I hear from many on here that it's not fun to do. Other than shaping them up to be similar in size I'm really not sure what else to do. Thanks.

bbqbrad
06-16-2012, 08:13 AM
Get as much fat off the bottom of the skins. Some people remove tendons.

steve6224
06-16-2012, 09:19 AM
Remove skin. Scrape fat from skin. With skins removed trim up all thighs to similiar size/thickness. Inject/rub/brine etc.. and replace skins. Cook how you normally would.

Brew-B-Q
06-16-2012, 09:33 AM
I have scraped skin several times and I get bite through every time. I've tried other ways and can get good skin, but not as consistent. I think you lose some flavor when you scrape all the fat off though. I won't be scraping skin anymore as I need to spend less time prepping chicken. I'm convinced there is a better way out there.

Divemaster
06-16-2012, 09:38 PM
A Lady Schick can be your friend.

Just sayin.

Sent from my DROID2 using Tapatalk 2

Outnumbered
06-16-2012, 09:45 PM
We scrape the fat and debone the thighs. Contemplating other pieces of the bird since everyone seems to do thighs. But, alas, we will likely stick with what we have done.

columbia1
06-16-2012, 10:01 PM
Ugly job, prepare yourself by having a cold six-pack available, go thru the package, or packages, we start with 30 thighs and weigh each one, then narrow those down to 18 by weight, eliminating the light/heavy weight ones, next is removing the skin, if they are damaged, or "short" skins we steal skins from the larger pieces we eliminated earlier, scrap all the skins, this is where about 3 beers come in handy, next square the thighs and remove the blood veins(two beers minimum here), wash the thighs really good, pat dry, put skins back on and plastic wrap together for comp. day. Hopefully you have more beer because by now you will most likely have one nasty back-ache.
:wacko:

bmanMA
06-16-2012, 11:24 PM
How do I prep chicken? Bitching and moaning the entire time.
Oh yes and cocktailing. Anyone that tells you they prep chicken sober is either lying or insane :der:

sdbbq1234
06-17-2012, 01:14 AM
Cupcake method seems to be the best that I have tried. No need to remove skin or scrap it and stuff. Just a pain in the rear-end trimming and trying to size them up.

wallace

Crash
06-17-2012, 06:42 AM
All of the ideas above are good. I suggest saran wrapping your cold beverage and using a straw to drink it. Also, a helping hand to replenish those beverages is a plus.

Shiz-Nit
06-17-2012, 03:26 PM
All of the ideas above are good. I suggest saran wrapping your cold beverage and using a straw to drink it. Also, a helping hand to replenish those beverages is a plus.

Ahhh very good idea indeed... May keep the chicken police away... But I sure hate the idea of drinking beer out of a straw. But I may try the idea.

Pelkster
06-18-2012, 12:16 AM
I use thighs, cut the knuckle off the end, trim the fat and remove the vein that runs along the bone. I also trim up the skins but I do not scrape. Results have been really, really good for us.

GreenDrake
06-18-2012, 07:00 AM
I do it all with thighs. I ruined a few turn ins before I decided to just practice like crazy on it. I am a scraper, trimmer, vein removing oyster cutter. Yes I am. Here's one of my turn ins from last year.

http://img.photobucket.com/albums/v462/motorcade1/Food%20Porn/basinchick.jpg

Eggspert
06-18-2012, 08:04 AM
We have been removing the bone in our thighs. I was having trouble with blood around the bone discoloring the meat in my thighs. Even when the meat was cooked to the correct temp there would still occasionally be red blood on the bone. I don't want to risk the chance of DQ with blood around the bone. What does everyone else do about that. It sounds like most people leave the bones in the thighs. What does that gain you? I can get my thighs to look awesome and uniform without the bone. We have been getting calls in the 5-10 place range, but really want to jump to the 1-5th place calls. I am wondering if leaving the bone could help.

Jennifer Amundson
Eggspert BBQ
3 Lg BGE
Stoker

columbia1
06-18-2012, 11:03 AM
We have been removing the bone in our thighs. I was having trouble with blood around the bone discoloring the meat in my thighs. Even when the meat was cooked to the correct temp there would still occasionally be red blood on the bone. I don't want to risk the chance of DQ with blood around the bone. What does everyone else do about that. It sounds like most people leave the bones in the thighs. What does that gain you? I can get my thighs to look awesome and uniform without the bone. We have been getting calls in the 5-10 place range, but really want to jump to the 1-5th place calls. I am wondering if leaving the bone could help.

Jennifer Amundson
Eggspert BBQ
3 Lg BGE
Stoker
One of the main reasons we marinate is to remove the red color around the bone, 1-2 hours are normally enough to clean that area up.

Disconnect
06-18-2012, 11:30 AM
Most everyone we've talked to does bone-out thighs, but it seems like very few scrape (or admit to it at least.) We did that a bunch in practice and at our first comp, but over the fall I found a new method to render all that fat. (It was either that or face mutiny. Chicken fat is GROSS.)

I've seen some boxes from friends win with a mix though - thighs and sliced breast, for example. I don't know how their scores broke down but they often get chicken calls.

We're nailing tenderness (mostly, see my earlier thread :) ..) using deboned skin-on thighs. Get a few 7s, a few 9s, mostly 8s. I just need to figure out what flavor the judges want and we'll be in much better shape.

Hogs Gone Wild BBQ
06-18-2012, 07:13 PM
Take a look at my blog here, it a good start for a new team.


http://letstalkhog.com/2012/01/22/chicken-your-nemesis/