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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-15-2013, 06:38 PM   #1
jmyerly
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Default comp chicken thighs

was wondering can u debone chicken thighs at comps and if so has any teams had any success at turn ins.
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Old 01-15-2013, 06:41 PM   #2
Bluesman
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Read this... Explains it all

http://www.thepickledpig.com/forums/...n-chicken.html
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Old 01-15-2013, 06:43 PM   #3
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Or this one as well

http://www.bbq-brethren.com/forum/sh...ad.php?t=79357
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Old 01-15-2013, 08:39 PM   #4
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We de-bone 12 and bone in 12 and whichever is best we use. It's usually the de-boned.
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Old 01-15-2013, 09:55 PM   #5
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Is there a primer on how to most efficiently debone thighs? Please PM so I don't hijack this thread. Thanks. B
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Old 01-15-2013, 09:58 PM   #6
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Duh.. one of those links has it in details. Thank you. B
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Old 01-16-2013, 05:26 AM   #7
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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.

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Old 01-16-2013, 05:43 AM   #8
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Quote:
Originally Posted by fnbish View Post
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.
They sure are pretty!!


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Old 01-16-2013, 08:49 AM   #9
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Quote:
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+1

This recipe and some Blues Hog sauce makes some of the best damn chicken you'll ever eat, IMO.
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Old 01-16-2013, 09:17 AM   #10
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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!
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Old 01-16-2013, 09:20 AM   #11
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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.
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Old 01-17-2013, 07:58 PM   #12
jmyerly
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thanks for the help and tips. glad i joined grfeat site
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Old 01-17-2013, 08:43 PM   #13
MaximumJEFF
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Quote:
Originally Posted by Bluesman View Post
I tried this method the other day and completely farked up a package of thighs. I'm stickin with Muffin Pans from now on.

Quote:
Originally Posted by fnbish View Post
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
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