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View Full Version : Better Duck! Bigmista has an idea...


Bigmista
07-13-2007, 07:58 PM
I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?

leanza
07-13-2007, 08:31 PM
Put a nice southwestern or cajon seasoning on top of it all and use your wood of choice and that skin would keep it moist and juicy.

SmokeInDaEye
07-13-2007, 08:55 PM
Sounds interesting. Couldn't you do it with breasts, too?

Bigmista
07-13-2007, 09:11 PM
I don't know. Never tried it. Just an idea at this point...

SmokeInDaEye
07-13-2007, 09:13 PM
I don't know. Never tried it. Just an idea at this point...

Ah. Check your pm for inspiration.

Bigmista
07-13-2007, 09:18 PM
I did.

I was frightened.

wnkt
07-13-2007, 09:44 PM
Is it too soon to bring up stuffing something in there where the bone was?



that sounds kinda dirty





not that theres anything wrong with that.

Bentley
07-13-2007, 10:27 PM
I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?


I have turned in bonless and skinless at competitions before! I was also drinking half gallons of JD at the time!

Single Fin Smoker
07-14-2007, 01:25 AM
Neil, dude check out some Kalbi Chicken for your gasser. Its exactly like that and dam good too!

ModelMaker
07-14-2007, 09:26 AM
Andy of HoDeDo does his thighs like that (if I remember right).
Nice lookin pkg.
ModelMaker

icemn62
07-14-2007, 09:29 AM
So when are you going to try this? PICS PICS PICS.

Rick's Tropical Delight
07-14-2007, 11:42 AM
i don't know about competition, but i just ate the last one of these for lunch and it was damn good, mon!

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/12jul07chickenjaps-012.jpg

Puppyboy
07-14-2007, 12:30 PM
As a judge, I would not score down because it was boneless or skinless.

Run a few practice cooks and post some pics.

I believe the Brethren is making me a better, judge.

Rick's Tropical Delight
07-14-2007, 12:48 PM
has anyone ever submitted jerk chicken?

or is it too "different"?

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/8jul07-013.jpg

Bigmista
07-14-2007, 01:52 PM
Judges (in Cali anyway) are basically wimps. They can't stand any heat event though (in my opinion) BBQ should be spicy.

Rick's Tropical Delight
07-14-2007, 02:02 PM
it's easy to control the heat with the amount of peppers and using jalapenos instead of habanero, but anything not a red sauce probably wouldn't make it i reckon. i'm gonna try it anyway one day!

arlieque
07-14-2007, 02:14 PM
There goes your chance of winning anywhere in California. You never call the judges anything but honorable judges! Guess this should also be on the CBBQA forum by now.

have fun, Arlie

chad
07-14-2007, 02:37 PM
As a judge, I've seen boneless and skinless thighs. They looked kind of spiffy, but small...the ones I've seen had the bone removed and then the skin was tightened up around them. They tasted good...but they definately drew some comments from the judges. I've seen some boneless/skinless breasts, too....some good, a couple great, some dry and sad...the breast was usually added to the box along with thighs.

I'd be real careful about stuffing for KCBS or FBA turnin -- I'd maybe try them in an "anything but" event...remember, this are BBQ meat events...if it doesn't strike the judges as BBQ the scores will reflect it...whether you agree or not!!

Bigmista
07-14-2007, 06:32 PM
There goes your chance of winning anywhere in California. You never call the judges anything but honorable judges! Guess this should also be on the CBBQA forum by now.

have fun, Arlie

Never said they weren't honorable. Just can't take any heat. They want it sweet.

Bigmista
07-15-2007, 02:09 AM
OK, here is my first experiment. Keep in mind that I don't usually do chicken on my team.

http://www.thesurvivalgourmet.com/images/chixexperiment1.jpg
http://www.thesurvivalgourmet.com/images/chixexperiment2.jpg
http://www.thesurvivalgourmet.com/images/chixexperiment3.jpg
http://www.thesurvivalgourmet.com/images/chixexperiment4.jpg

What did I learn?

1. Be careful where you place your probe. Temps are lower at the side of the barrel.

2. Marinade longer that an hour.

3. Don't sauce the skin and put it back in the smoker if you want crispy skin. Get the skin how you like it, then put a light coating of sauce on it before you serve it.

4. It's nice to bite a thigh and not worry about a bone or grissle. Especially if the skin stays on.

Now to go throw on that brisket...

FatDad
07-15-2007, 03:41 AM
4. It's nice to bite a thigh and not worry about a bone or grissle.


Very good and sound advice.
By the way, How is MsMista doing?
Haven't heard from her lately

HeSmellsLikeSmoke
07-15-2007, 10:05 AM
Mista, I can't tell from the pictures, but were the thighs as juicy as ones cooked bone-in? I often wonder if leaving the bone in helps with that aspect?

Bigmista
07-15-2007, 11:09 AM
They were not as juicy as I would have liked but I didn't brine them and I didn't marinade themas long as I would have liked. They were probably overcooked some too. Even though it may look like it, they weren't burnt though.

Bigmista
07-15-2007, 07:54 PM
Did anybody else see these?

Puppyboy
07-16-2007, 05:14 AM
I'm gonna practice this as well and give it a shot at a comp next month.

Napper
07-16-2007, 05:21 AM
We have turned in "skinless and boneless" chicken twice.
Both times we scored at about the 50% level. Better than half but not as good as the other half!

I think next time we will leave off the skin but leave the bone in. Judges just like to see the bone I guess.

swamprb
07-16-2007, 06:15 AM
Well I judged in Lincoln City, OR with a couple CBBQA folks and they didn't seem too wimpy! But a box of boneless thighs crossed our table and they looked and tasted very good! Skin was wrapped and they all looked even, very moist and tender. Two boxes of legs also passed by and one of them were very good.

Brian

Bigmista
07-16-2007, 07:52 AM
Well I judged in Lincoln City, OR with a couple CBBQA folks and they didn't seem too wimpy! But a box of boneless thighs crossed our table and they looked and tasted very good! Skin was wrapped and they all looked even, very moist and tender. Two boxes of legs also passed by and one of them were very good.

Brian

How did they score?

Rick's Tropical Delight
07-16-2007, 06:17 PM
Did anybody else see these?
is there a jalapeno in there somewheres?