jmyerly
Well-known member
was wondering can u debone chicken thighs at comps and if so has any teams had any success at turn ins.
comp chicken thighs
- Thread starter jmyerly
- Start date
Bluesman
Babbling Farker
Read this... Explains it all
http://www.thepickledpig.com/forums/bbq-contests/894-award-winning-competition-chicken.html
http://www.thepickledpig.com/forums/bbq-contests/894-award-winning-competition-chicken.html
Bluesman
Babbling Farker
kenthanson
is one Smokin' Farker
We de-bone 12 and bone in 12 and whichever is best we use. It's usually the de-boned.
Blutch
Full Fledged Farker
Is there a primer on how to most efficiently debone thighs? Please PM so I don't hijack this thread. Thanks. B
Blutch
Full Fledged Farker
Duh.. one of those links has it in details. Thank you. B
I was working on chicken hard in the middle of last season since my scores were suffering. Tried a new boneless recipe and it hit the first comp I tried it at. Got 2nd, but then scores dropped off again. I think because taking the bone out make the tenderness harder to replicate/nail each time. Still working on a more repeatable recipe. Also easier to get 9 in a box, which I think the judges really like.
Rich Parker
Babbling Farker
polishdon
Full Fledged Farker
+1
This recipe and some Blues Hog sauce makes some of the best damn chicken you'll ever eat, IMO.
code3rrt
Babbling Farker
Well, I can see from this at I will never be a competition Q'er, I simply do not have the patience for all of that. But I have to admit the results look great!
Cayman1
is one Smokin' Farker
Some do bone in, some do bone out. I have even seen teams cut the knuckle off and leave the rest of the bone in. I've always been afraid to try this for fear of a bone fragment.
jmyerly
Well-known member
thanks for the help and tips. glad i joined grfeat site:thumb:
MaximumJEFF
Full Fledged Farker
I tried this method the other day and completely farked up a package of thighs. I'm stickin with Muffin Pans from now on.
I was working on chicken hard in the middle of last season since my scores were suffering. Tried a new boneless recipe and it hit the first comp I tried it at. Got 2nd, but then scores dropped off again. I think because taking the bone out make the tenderness harder to replicate/nail each time. Still working on a more repeatable recipe. Also easier to get 9 in a box, which I think the judges really like.
That's the best looking chicken I've ever seen
