comp chicken thighs

jmyerly · 01-15-2013, 06:38 PM

was wondering can u debone chicken thighs at comps and if so has any teams had any success at turn ins.

Bluesman · 01-15-2013, 06:41 PM

Read this... Explains it all

http://www.thepickledpig.com/forums/...n-chicken.html

Bluesman · 01-15-2013, 06:43 PM

Or this one as well

http://www.bbq-brethren.com/forum/sh...ad.php?t=79357

kenthanson · 01-15-2013, 08:39 PM

We de-bone 12 and bone in 12 and whichever is best we use. It's usually the de-boned.

Blutch · 01-15-2013, 09:55 PM

Is there a primer on how to most efficiently debone thighs? Please PM so I don't hijack this thread. Thanks. B

Blutch · 01-15-2013, 09:58 PM

Duh.. one of those links has it in details. Thank you. B

fnbish · 01-16-2013, 05:26 AM

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 · 01-16-2013, 05:43 AM

Quote:

Originally Posted by fnbish

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!!

Sent from my Nexus S 4G using Tapatalk 2

polishdon · 01-16-2013, 08:49 AM

Quote:

Originally Posted by Bluesman

Read this... Explains it all

http://www.thepickledpig.com/forums/...n-chicken.html

+1

This recipe and some Blues Hog sauce makes some of the best damn chicken you'll ever eat, IMO.

code3rrt · 01-16-2013, 09:17 AM

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 · 01-16-2013, 09:20 AM

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 · 01-17-2013, 07:58 PM

thanks for the help and tips. glad i joined grfeat site

MaximumJEFF · 01-17-2013, 08:43 PM

Quote:

Originally Posted by Bluesman

Read this... Explains it all

http://www.thepickledpig.com/forums/...n-chicken.html

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

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

01-15-2013, 06:38 PM	#1
jmyerly Found some matches. Join Date: 03-24-12 Location: hagerstown,md Downloads: 1 Uploads: 0	comp chicken thighs was wondering can u debone chicken thighs at comps and if so has any teams had any success at turn ins.

01-15-2013, 06:41 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Read this... Explains it all http://www.thepickledpig.com/forums/...n-chicken.html __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-15-2013, 06:43 PM	#3
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Or this one as well http://www.bbq-brethren.com/forum/sh...ad.php?t=79357 __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-15-2013, 08:39 PM	#4
kenthanson Full Fledged Farker Join Date: 07-10-11 Location: Saskatoon, SK Downloads: 0 Uploads: 0	We de-bone 12 and bone in 12 and whichever is best we use. It's usually the de-boned. __________________ @kenthanson Wsm, UDS, Meco bullet smoker, COS, Weber Spirit gasser Devil made me Q it BBQ team-head cook

01-15-2013, 09:55 PM	#5
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City Downloads: 0 Uploads: 0	Is there a primer on how to most efficiently debone thighs? Please PM so I don't hijack this thread. Thanks. B __________________ >>>>>>>>>> Akorn Komado GOSM Wide Body UDS

01-15-2013, 09:58 PM	#6
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City Downloads: 0 Uploads: 0	Duh.. one of those links has it in details. Thank you. B __________________ >>>>>>>>>> Akorn Komado GOSM Wide Body UDS

01-16-2013, 05:26 AM	#7
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	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. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

01-16-2013, 09:17 AM	#10
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	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! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

01-16-2013, 09:20 AM	#11
Cayman1 Full Fledged Farker Join Date: 07-20-12 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, wsm 2880, Smokey Joe Mini wsm, Old Country Offset, Red Weber OTG, Blue Weber OTG.

01-17-2013, 07:58 PM	#12
jmyerly Found some matches. Join Date: 03-24-12 Location: hagerstown,md Downloads: 1 Uploads: 0	thanks for the help and tips. glad i joined grfeat site