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View Full Version : Thigh knuckles: Cut 1, 2, or both?


cpw
03-18-2013, 12:32 PM
I was gonna try to do this as a poll, but couldn't figure out how, so:

What's the consensus on cutting off the knuckles on a chicken thigh? I've generally done both in the past, only because I like the way the skin wraps better. I watched a competition prep video where he only cut off one knuckle, and I attended a class a few weeks back where two of the competition teams that were there said they don't cut off either knuckle because the marrow leaks out and can cause a bitter taste.

What do the brethren say?

K-Train
03-18-2013, 01:20 PM
I used to cut one off. After attending a class not gonna cut anymore.

Cayman1
03-18-2013, 02:09 PM
I don't. I worry about fragments and the blood from the marrow.

jketron
03-18-2013, 02:31 PM
I was gonna try to do this as a poll, but couldn't figure out how....



My wife said the same thing

Fatback Joe
03-18-2013, 02:32 PM
I try not to cut them off, but if I get a thigh that is pretty much perfect, but just needs a little snip, I do it.

Podge
03-18-2013, 02:51 PM
I don't cut them. I like thighs to look more natural.

Pappy Q
03-18-2013, 03:39 PM
No cutting them for me.

smokinit
03-18-2013, 04:14 PM
Stopped doing it part way through last year.

9Q1
03-18-2013, 04:26 PM
I cut them both off...did great with it last year and by far our strongest category....may reconsider after our dismal showing in Tupelo this past weekend.

hogzillas
03-18-2013, 05:29 PM
I got Myron's book & for his cupcake chicken he said to cut both ends off. I tried it & after cutting, I worried as above about any shards etc from the bones & based on the size of the bone afterward I just didn't really see a benefit to doing it & if I did, I might as well debone the entire thing instead of clip the knuckles. It's a lot of work for little gain so I'd rather debone the entire thing or just choose/trim square pieces & more than likely I'd go with the latter than the former option.

Theresa B
03-18-2013, 05:58 PM
As a judge I want both knuckles left on. They are the perfect "handle". I do not cut off the knuckles when I cook either for all of the reasons stated above.

"Bone to Bark" BBQ
03-18-2013, 06:32 PM
As a judge I want both knuckles left on. They are the perfect "handle". I do not cut off the knuckles when I cook either for all of the reasons stated above.
Does that also mean, as a judge, you prefer bone-in over boneless???

Smoke'n Ice
03-18-2013, 06:56 PM
by the way, Myrons muffin pan chicken, which every one seems to emulate (thanks) took 27th on that particular day.

Theresa B
03-18-2013, 07:48 PM
Bone to Bark...no real preference. I judge what is presented. If what is presented is a thigh I prefer the knuckles on. I certainly wouldn't judge down,that's not one of the criteria. Just my preference. I like my thighs to look like thighs!

Q-Dat
03-18-2013, 11:09 PM
Serious question here. Not a criticism.

If you're going to cut off BOTH knuckles, what is the benefit to leaving that little piece of bone in the middle? Seems like if you're going that far, you might as well debone completely.

9Q1
03-19-2013, 06:51 AM
Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.

Hawg Father of Seoul
03-19-2013, 07:14 AM
Serious question here. Not a criticism.

If you're going to cut off BOTH knuckles, what is the benefit to leaving that little piece of bone in the middle? Seems like if you're going that far, you might as well debone completely.

It would be much easier to debone, but by the time most of us are done it barely resembles chicken, let alone BBQ.

I just want to find the second guy who thought cooking chicken in a pan was BBQ. The first guy was a visionary, an innovator. The second guy is the one who killed BBQ chicken. :blah:

HookedonSmoke
03-19-2013, 10:58 AM
cooking BBQ chicken in a pan? What's this nonsense you speak of? :doh:

Jaskew82
03-19-2013, 12:17 PM
I leave them on. I like the natural look. I also don't go for molded chicken look. I don't mind if each piece looks slightly different. Hasn't hurt me yet... though only did 2 contests and placed well in both. lol.

Ron_L
03-19-2013, 12:50 PM
Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.

Pruning shears? Like I use to trim my plants in the garden?

cpw
03-19-2013, 01:20 PM
Pruning shears? Like I use to trim my plants in the garden?

I've heard about using pruning shears before too. I got myself a nice pair of OXO poultry shears though. Some of the bones still crack when using them.

Q-Dat
03-19-2013, 01:45 PM
Pruning shears? Like I use to trim my plants in the garden?

I haven't tried it yet, but I've been meaning to buy a pair of dog toenail trimmers like these. I'm thinking they would cut chicken bones very cleanly without crushing.
http://img.tapatalk.com/d/13/03/20/e4aqytam.jpg

Hawg Father of Seoul
03-19-2013, 02:16 PM
I haven't tried it yet, but I've been meaning to buy a pair of dog toenail trimmers like these. I'm thinking they would cut chicken bones very cleanly without crushing.
http://img.tapatalk.com/d/13/03/20/e4aqytam.jpg

Not even close. I use a pair like that on my bullmastiffs. Not even the XL pair would touch them.

BTW I have never cracked one with a butcher's knife. With the right technique... butta.

Sawdustguy
03-19-2013, 02:31 PM
We either debone the thighs or keave the bone in and leave the knuckles alone.

Q-Dat
03-19-2013, 03:16 PM
Not even close. I use a pair like that on my bullmastiffs. Not even the XL pair would touch them.

BTW I have never cracked one with a butcher's knife. With the right technique... butta.

Are you saying they don't open wide enough? Or that they won't cut the bone?

9Q1
03-19-2013, 04:35 PM
Yes, pruning shears...like those in the garden....cuts through the bone with ease. It works for me.

CivilWarBBQ
03-20-2013, 12:47 AM
I once had a problem with thigh bones splintering, so I asked Bobby Cresap of Team BobbyQ what was going on. He explained to me that cheap chicken that has been pumped with hormones to speed growth will do this because the bones haven't had sufficient time to mature. The bird is made to put on meat as fast as possible, and few consumers care anything about the bones.

Sure enough we had switched to cheap family pack chicken that week because we couldn't find our usual organic chix. Moral of the story - if you cut bones, buy the good stuff.

ViciousGame
03-20-2013, 01:33 AM
I've tried both ways. I seem to get a more uniform appearance with the knuckles cut off. I've never heard about the marrow leaking out and giving a bitter taste...something to think about.

Candy Sue
03-20-2013, 11:30 AM
Judged last weekend. Got a leaky marrow bone chicken. Didn't look good from the end, but didn't see it until after appearance judging so it didn't matter. Didn't eat the whole thing (1 bite each side), so any bitterness on the end wouldn't matter either. I don't get the little square thighs though.