Thread: Thighs
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Old 07-27-2004, 03:45 PM   #9
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

Thighs have more fat in them (no jokes now!! I'm not talking about cellulite!) so remain moister. Also they arrange neatly in the box. I just cooked a second batch yesterday and did them about 2 hours at 250ish, foild them for about 1 hour, and then unwrapped them and started saucing -- this allows the sauce to thicken and "candy" up.

Right now I use real simple seasoning with seasoned salt and essence. I didn't brine this batch due to time but a whole batch of thighs go in a 2 gallon zip lock bag with the brine.

Soy/teriyaki marinades don't go over well for competition -- it "stains" the meat. Tastes great but without a really stand up sauce it'll look nasty. Contrary to some people's belief: you are cooking for the judges so make it look real pretty -- after all if you can lose a class because your lettuce isn't right then why screw up the meat, too.??
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