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zombie barbecue2
09-06-2010, 04:19 PM
I am having trouble getting the perfect Thigh for turn in. Any suggestions?

thanks,
Chris Zombie

monty3777
09-06-2010, 04:24 PM
Welcome aboard!

Can you show us what you do currently - or at least give us a description?

Contracted Cookers
09-06-2010, 05:06 PM
No such thing.

Podge
09-06-2010, 06:00 PM
Perfect thighs come from perfect chickens.

Rich Parker
09-06-2010, 06:14 PM
Perfect thighs come from KFC.

Ron_L
09-06-2010, 06:21 PM
Practice, practice, practice.

Sledneck
09-06-2010, 08:10 PM
Boil it

Boshizzle
09-06-2010, 08:12 PM
First thing, don't use apple cinnamon sauce. It tastes too much like Apple Jacks breakfast cereal for chicken.

Coz
09-06-2010, 08:42 PM
I really dont believe you will get the answer to your question here. Take a good comp class and practice . I will be taking a comp class for the first time this winter. I have spent more hours then you can count internet shiggin and hangin out here reading every sentence chicken comes up in. Of course you can try all the methods that are talked about and trust me on this you will spend more time and money then if you just took the class. I have watched a few teams here who have taken the classes and seen their consistency improve a bunch. I think that the guys will give you a good start but to get the whole process you need to do a class.My neighbors dog loves BBQ but he wont even come over for chicken any more.I bet I spent way more then the price of a class feeding that fat bastridge chicken...

Podge
09-06-2010, 08:43 PM
Perfect thighs come from KFC.

dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !! :-D:clap2::thumb:

Boshizzle
09-06-2010, 08:47 PM
My neighbors dog loves BBQ but he wont even come over for chicken any more.

:laugh:

Zombie Barbecue
09-07-2010, 06:52 AM
so here's roughly how we been doin it. marinate overnight, inject, lift skin season, reapply skin, season, smoker, crisp em over coals, glaze, smoker for a few more minutes. the flavor is there, its just that bite that we're missing. any tricks on the skin crispy but when you bite not ripping the whole skin off>?

I heard mayo or baconaiise under the skin is good. what about glue?

Balls Casten
09-07-2010, 07:41 AM
We thought we had it figured out, averaging a 163 over 7 contests. And a low score of 158. Then using the same rubs, same temps and smoker we scored a 149. So go figure ...

For us higher temps, 300 degrees, and even/consistant temps helped us the most. Then we loaded the smoker up with a bunch of chicken and pull a couple pieces at different times to see whats happening.

RobKC
09-07-2010, 08:42 AM
Step 1 - Forget trying to for crispy skin.

Smokesman
09-07-2010, 08:59 AM
dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !! :-D:clap2::thumb:

Unfortunately your both wrong. The best chicken isn't from a chain (but it does come from Kentucky), it is from the Greyhound Tavern in Ft. Mitchell (Northern), KY. Real shame we can't deep fry our chicken turn-ins!

Step 1 - Forget trying to for crispy skin.

He is correct - you don't have to have crispy skin for it to be bite through. There are several techniques on this forum that accomplish this. If your not into scraping, the key is getting the fat under the skin to render to a point where the skin is paper thin and almost glued to the meat below. BTW - I've tasted this type of chicken, been told and read about it, but have yet to consistently achieve it. So that goes back to practice, practice, practice!

markpmc
09-07-2010, 10:55 AM
just a thought since my bird still isn't there yet.
clip the knuckles of and wrap the skin around the edges. this forces the judge to actually hold the skin on when taking a bite.

Ford
09-07-2010, 11:05 AM
spend a couple of grand on classes. Take the best ideas from these great cooks and make your own method and practice. It works and easily pays for itself.

That's what I did.

Rich Parker
09-07-2010, 11:19 AM
dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !! :-D:clap2::thumb:

HAHAHA...... I like Lee's too!

Sledneck
09-08-2010, 01:19 PM
I always get bite thru skin with these

Smokedelic
09-08-2010, 01:30 PM
I always get bite thru skin with these
I don't like grill marks on my chicken either.

Smokesman
09-08-2010, 07:01 PM
I always get bite thru skin with these

That is a 9 if I ever saw one!

Jeff_in_KC
09-08-2010, 09:53 PM
Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit... :becky:

Smokedelic
09-08-2010, 10:25 PM
Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit... :becky:

With that thought in mind, just fired off an e-mail to Peeps that they also need a line of Moos and Oinks.:wink:

TexEx
09-09-2010, 06:12 AM
Would it not be hilarious to turn in Peeps to judges if you KNEW you eff'ed up your chicken entry? One day when I just don't quite give a chit... :becky:

Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.

rescue_ranger
09-09-2010, 07:20 AM
I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray
RR

Jeff_in_KC
09-09-2010, 09:27 PM
Those judges don't seem to find it too damned funny. What's wrong with 'em?

Coz
09-09-2010, 09:32 PM
Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.


I will have to remeber that for our spring practice cook !

Rub
09-09-2010, 09:54 PM
Pics from the FBA Funcook... The Reps were made aware of the peeps and went along with it. This was the annual Funcook and membership meeting.


:thumb: Good times, good times... :thumb:
:clap2::laugh::bounce:

monty3777
09-10-2010, 08:17 AM
As I recall Ford posted something about this in Qtalk sometime back. I don't have time to find the post but I'm sure that anyone who wants to do the work can find it. In fact, I recall that he pretty much lays out all you would need to know so long as you put in some practice to get the techniques to work for your particular situation.

Bigmista
09-10-2010, 10:40 AM
I use a buttermilk marinade for at least 6 hours and a smoked paperika and spicy herb rub, I cook at 225-250. 2hrs on the grate with heavy peach and hic smoke, then 2 hours in a butter bath with added rub in a covered almn pan, finnish with a hot sear and apple spritz and let them rest about 30-to45 min in a hotbox then box and spritz and pray
RR

So it takes you 6 hours to cook your chicken not including the marinade? The peeps are looking better & better...

SmokeInDaEye
09-10-2010, 10:43 AM
This one time, at Battle of the BBQ Brethren, these guys from The Hot Dog Truck team turned a rubber chicken in. Not sure how the skin was but it was funny as hell.