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View Full Version : Chicken Practice...3's charm?


JD McGee
09-08-2008, 07:07 PM
Did my last practice run with chicken thighs yesterday and had trouble right out the chute. This is what I was dealing with...

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4924.jpg

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4925.jpg

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4926.jpg

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4927.jpg

So I figure...If I can make these turn out so-so I"ll be OK with good thighs. I was very happy with the taste and skin. A couple of them that weren't too badly butchered turned out OK. I feel pretty confident in my process, rub, and sauce. Now all I need are some decent thighs! :-P Here are a few more pics just for the hell of it. :biggrin:

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4931.jpg

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4932.jpg

http://i183.photobucket.com/albums/x206/johnrhana/Competition%20Cooks/IMG_4933.jpg

Yes...I remembered to pull the toothpics...:twisted:

HeSmellsLikeSmoke
09-08-2008, 07:10 PM
I'm seeing some major progress there. Looks like you have the concept and technique down now. Just gotta find some big ole thighs with a lot of skin to trim down.

Pig Headed
09-08-2008, 07:18 PM
I think you did a good job considering what you started out with. My 3rd practice will be Wednesday. I hope I can say I'm happy with the skin. It's driving me nuts.

ssbbqguy
09-08-2008, 08:37 PM
You might consider trimming more meat away, leaving more or longer skin to work with. Looks appealing. Even pieces look and score better. Saw twelve thighs in a box not long ago. That is smaller than what I turn in, but it looked good. Steve.

Rick's Tropical Delight
09-08-2008, 08:45 PM
you need a drip pan on the plate setter, man

thillin
09-08-2008, 10:50 PM
you need a drip pan on the plate setter, man

That's was my first thought also.

Roo-B-Q'N
09-09-2008, 07:54 AM
JD with those thighs, I would suggest triming more aggresively. remember the judges only need enough to get a fair and decent sample. the 12 thighs mentioned above were in a thread here recently. I believe it was Paul's team The Pickled Pig that trims them enough to get 12 to a box.
Color looks good and the last picture tells me they are juicy, how was tenderness?

JD McGee
09-09-2008, 10:32 AM
you need a drip pan on the plate setter, man

I agree...my bad. :icon_blush: I will never abuse the egg again...:-P

JD with those thighs, I would suggest triming more aggresively. remember the judges only need enough to get a fair and decent sample. the 12 thighs mentioned above were in a thread here recently. I believe it was Paul's team The Pickled Pig that trims them enough to get 12 to a box.
Color looks good and the last picture tells me they are juicy, how was tenderness?

Very good...my wife actually liked them...and that is saying a lot! :-P