Chicken Practice...3's charm?
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/x...s/IMG_4924.jpg http://i183.photobucket.com/albums/x...s/IMG_4925.jpg http://i183.photobucket.com/albums/x...s/IMG_4926.jpg http://i183.photobucket.com/albums/x...s/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/x...s/IMG_4931.jpg http://i183.photobucket.com/albums/x...s/IMG_4932.jpg http://i183.photobucket.com/albums/x...s/IMG_4933.jpg Yes...I remembered to pull the toothpics...:twisted: |
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.
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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.
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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.
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you need a drip pan on the plate setter, man
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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? |
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