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watertowerbbq
11-19-2010, 03:25 PM
Today I worked on my competition thighs. I need to figure out how they cook on the new smoker. They were slightly overcooked, but the skin was nice and bite through. The smoker was running a little hotter than I wanted it to. Enjoy the pics.


On the smoker
http://i249.photobucket.com/albums/gg213/watertowerbbq/PICT0232.jpg


Sauced and ready to go back on the smoker
http://i249.photobucket.com/albums/gg213/watertowerbbq/PICT0233.jpg

Just off the smoker
http://i249.photobucket.com/albums/gg213/watertowerbbq/PICT0234.jpg

Obligatory bite shot
http://i249.photobucket.com/albums/gg213/watertowerbbq/PICT0235.jpg

mobow
11-19-2010, 03:35 PM
Love the look of that bite. I am planning on doing some chicken practice this weekend. Care to share any of your techniques? keith

carlyle
11-19-2010, 03:44 PM
Those look good. Made me hungry.
Looked moist even if they were overcooked.
Keep practicing. What are these going to be like when you
get everything the way you want it?

Smokin' Gnome BBQ
11-19-2010, 03:47 PM
What kind of cooker is that?

chambersuac
11-19-2010, 04:20 PM
Looks good. How hot did you cook 'em?

TN_BBQ
11-19-2010, 05:50 PM
What kind of cooker is that?

His signature lists a Backwoods Competitor. From the few pics, I'd say it is (the square grates and swiss cheese holes give it away).


Regarding the OP
practice, practice, practice

I'm a skin scraper. I also like to trim mine into uniform rectangles.

watertowerbbq
11-19-2010, 06:14 PM
What kind of cooker is that?

It's a Backwoods Competitor and the temps were around 325 - 350.

Rookie'48
11-19-2010, 10:51 PM
Good lookin' eats right there, Matt! If they weren't over done a bit you would have a winner.

Brauma
11-20-2010, 07:25 AM
Fantastic! I've always struggled with getting bite-thru skin consistent.

Divemaster
11-22-2010, 09:14 AM
Looks like you're heading down the right road...

I figure that I'll start practicing on chicken again come December...

mobow
11-22-2010, 10:00 AM
Made some thighs this weekend and was happy with the results. Sorry no pictures I need to get into the habit of taking some pictures to share. Thanx to all the brethren who have given suggestions on techniques in the many post that I have read. I used the scraped skin and butter baste and had good bite through skin. I think I am happy with my chicken for a first contest next spring. Next to conqueor, ribs. keith

pat
11-22-2010, 01:05 PM
Looking good Matt! Glad to see the BWS is finally in the house!!

BBQ_Mayor
11-22-2010, 08:06 PM
Looks good to me Matt! Nice job.

watertowerbbq
11-22-2010, 08:41 PM
Looking good Matt! Glad to see the BWS is finally in the house!!
Me too! :becky: