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cgel42
06-22-2013, 12:27 PM
So we are practicing for next weekends kcbs in Franklin IN. Doing butts and thighs and we made a few thighs boneless. Is this allowed? Does the bone add that much flavor?

Thanks,
Chad

Atlasman
06-22-2013, 12:44 PM
Bone in or out is fine.


I have scored much better with bones in but you will hear successful chicken weekends come in all shapes and sizes.


Cook some great chicken and you'll be fine whatever you choose. I wouldn't fool with breast meat unless your contest requires it though.

cgel42
06-22-2013, 02:22 PM
Thanks atlasman! This is our first BBQ comp so just not sure how we want to do things yet. I appreciate your feedback and reply!

Chad

Atlasman
06-22-2013, 02:53 PM
No problem dude...........don't be worried about your first time. Make good food and keep your boxes pretty and you will be fine.

I would go thighs bone in or out before trying to get creative. Keep it simple, make and FOLLOW your timeline for cooking and give yourself some extra time on each cook (run chicken as close as you can) because your not going to slip under done tough meat past many judges.


Good luck.

nthole
06-22-2013, 04:06 PM
Also, don't get hung up on the skin if this is your first comp. We cook with the skin on but pull it off for the last 15 minutes to color up. Get the benefit of the fat, flavor and moisture control without the hassle of the 'bite through'. Now we aren't winning, but our chicken was holding it's own. K.i.s.s. your first time out. Good luck!

buttburnersbbq
06-22-2013, 04:36 PM
Good Luck on your first comp. Just like every says cook great BBQ . Have Fun and you will meet great people . One you do one you will get hooked . You will learn something at every comp .

rib runners
06-23-2013, 09:00 AM
I will there cooking also....come and introduce yourself. If I can be of any help to you on boxes or your bbq questions just ask!

Wishing you luck and some calls, :clap: Ron

CBQ
06-23-2013, 11:02 AM
I would go thighs bone in or out before trying to get creative. Keep it simple...

Good advice. BBQ judges generally will punish you for being too different. Forget all about that mango citrus habanero rub with a cinnamon raisin cabernet glaze and think traditional flavors with a balance of smoky, hot, and sweet.

I think bone in/bone out matters less than the favor and treatment of the skin to make it bite through. That said, most of the time people leave the bone in.

sweetracks
06-23-2013, 02:16 PM
We've had regular success with bone out thighs. It doesn't matter what you start with or how you do it. As long as the end product is mouth watering Q, you have a shot. Have fun. Hope to see you sometime. We compete a couple times in Indiana every year. We'll be in Plymouth in September, will be doing that one?

Josh

82's BBQ
06-23-2013, 02:45 PM
We do bone-in/feathers on :wink:, but I wouldn't take our advice on chicken this year. See you there

INmitch
06-23-2013, 04:05 PM
I will there cooking also....come and introduce yourself. If I can be of any help to you on boxes or your bbq questions just ask!

Wishing you luck and some calls, :clap: Ron
Careful Ron. I did that with a first time team this weekend. Offered help with anything. I joked that they picked a h3ll of a comp to start off.:crazy:.........................Ya they beat the sh!t out of me and a lot of really good teams to move on to the regionals.:clap: Congrats Billy Rays BBQ.
cgel42 I would take up Ron's offer on ?'s. He's forgot more about bbq than I'll ever know. Good luck n have fun!

82's BBQ
06-23-2013, 05:18 PM
Careful Ron. I did that with a first time team this weekend. Offered help with anything. I joked that they picked a h3ll of a comp to start off.:crazy:.........................Ya they beat the sh!t out of me and a lot of really good teams to move on to the regionals.:clap: Congrats Billy Rays BBQ.
cgel42 I would take up Ron's offer on ?'s. He's forgot more about bbq than I'll ever know. Good luck n have fun!

I was wondering in the world they were. I told my wife they must have been an east coast team.

cgel42
06-23-2013, 09:05 PM
Hilarious. Thanks everyone for all your replies! Look forward to meeting y'all! Richie and Sons is our team name and we are really looking forward to this. Test runs on the butts and chicken turned out good. Thanks again and I love this forum!

Chad

INmitch
06-23-2013, 09:49 PM
I was wondering in the world they were. I told my wife they must have been an east coast team.

Nope. Just good ole (young) guys from Indy. Great guys that reminded me of Fowl Butt back in the old days when there were 5 of us. They've got a new cheerleader!




That would be me.:clap2:

82's BBQ
06-23-2013, 11:50 PM
Cgel, feel free to stop by. "82's BBQ Crew" we should be there thursday night.

New Pal Frank
06-24-2013, 04:17 AM
We will also be there at Franklin IN. We are planning on arriving on thursday afternoon so we can be social before getting busy on Friday. Feel free to stop by Hug Hogs camp for a visit.
We just started last year, but will try to answer most questions.
Good luck, stay calm, have fun and make all turn in times.:clap2:

82's BBQ
06-24-2013, 07:49 AM
Cgel, or any one else for that matter, if you want to split a case of parsley let me know. I'll try to pick one up on Thursday

cgel42
06-26-2013, 10:44 AM
Thx guys. Just noticed there was a page two. We won't be getting there until Friday. We will be hitting the ground running for sure. I don't know if we have any parsley yet but I will check to make sure.

cgel42
06-26-2013, 11:06 AM
82 BBQ, how much parsley and $$$ is half a case? We overlooked that and don't have any.

Rich Parker
06-26-2013, 11:14 AM
I will there cooking also....come and introduce yourself. If I can be of any help to you on boxes or your bbq questions just ask!

Wishing you luck and some calls, :clap: Ron

I met Ron at my first contest in Liberty, IN. Very nice people and listen carefully to what he says, because he has forgotten more than I have ever learned.

Pole D
06-26-2013, 12:22 PM
Any tips for getting the skin to stay on the thigh?

82's BBQ
06-26-2013, 05:04 PM
82 BBQ, how much parsley and $$$ is half a case? We overlooked that and don't have any.

Not 100% sure but I am thinking last time I bought a case it was about $20 +/- so half of that. You should be able to pick through 30 bundles to make your boxes.

Smoke&HoneyBBQ
06-26-2013, 06:47 PM
82 BBQ, how much parsley and $$$ is half a case? We overlooked that and don't have any.

If you are struggling to find some let us know. We have about 15 bundles and will not go through it all.

indianagriller
06-26-2013, 07:29 PM
Stop by our place, we will be away from the other teams as we are vending but always willing to help and meet new teams.

J&B'sBBQ
06-26-2013, 10:11 PM
Any tips for getting the skin to stay on the thigh?

There are a lot of great threads on here about the elusive chicken and specifically skin :becky:. Use the search option on the bottom of the page and search chicken thighs and I'm sure you'll find your way into a bazillion posts about chicken.

82's BBQ
06-26-2013, 11:55 PM
Any tips for getting the skin to stay on the thigh?

Here's a hint, it sounds like Transglutaminase

bbq.tom
06-27-2013, 05:46 AM
Any tips for getting the skin to stay on the thigh?

Why bother?
Your buddy Bill turned in boneless/skinless thighs and took 6th in Apex last week.

As a judge, I'd MUCH rather have a thigh without skin than one that the skin isn't excellent!

Pole D
06-27-2013, 03:06 PM
Why bother?
Your buddy Bill turned in boneless/skinless thighs and took 6th in Apex last week.

As a judge, I'd MUCH rather have a thigh without skin than one that the skin isn't excellent!

I'll have to consider that. By the way it was good to meet you!

bbq.tom
06-27-2013, 06:31 PM
I'll have to consider that. By the way it was good to meet you!

Great to meet you too!
I had a good time cooking for a change!