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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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03-19-2013, 06:51 AM | #16 |
Got Wood.
Join Date: 06-28-12
Location: Arlington, TN
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Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.
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Chris |
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03-19-2013, 07:14 AM | #17 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
I just want to find the second guy who thought cooking chicken in a pan was BBQ. The first guy was a visionary, an innovator. The second guy is the one who killed BBQ chicken. |
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03-19-2013, 10:58 AM | #18 |
Knows what a fatty is.
Join Date: 10-29-12
Location: Mocksville, NC
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cooking BBQ chicken in a pan? What's this nonsense you speak of?
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03-19-2013, 12:17 PM | #19 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I leave them on. I like the natural look. I also don't go for molded chicken look. I don't mind if each piece looks slightly different. Hasn't hurt me yet... though only did 2 contests and placed well in both. lol.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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03-19-2013, 12:50 PM | #20 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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03-19-2013, 01:20 PM | #21 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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I've heard about using pruning shears before too. I got myself a nice pair of OXO poultry shears though. Some of the bones still crack when using them.
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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03-19-2013, 01:45 PM | #22 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: Thigh knuckles: Cut 1, 2, or both?
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03-19-2013, 02:16 PM | #23 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
BTW I have never cracked one with a butcher's knife. With the right technique... butta. |
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03-19-2013, 02:31 PM | #24 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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We either debone the thighs or keave the bone in and leave the knuckles alone.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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03-19-2013, 03:16 PM | #25 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: Thigh knuckles: Cut 1, 2, or both?
Are you saying they don't open wide enough? Or that they won't cut the bone?
Last edited by Q-Dat; 03-19-2013 at 03:34 PM.. |
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03-19-2013, 04:35 PM | #26 |
Got Wood.
Join Date: 06-28-12
Location: Arlington, TN
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Yes, pruning shears...like those in the garden....cuts through the bone with ease. It works for me.
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Chris |
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03-20-2013, 12:47 AM | #27 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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I once had a problem with thigh bones splintering, so I asked Bobby Cresap of Team BobbyQ what was going on. He explained to me that cheap chicken that has been pumped with hormones to speed growth will do this because the bones haven't had sufficient time to mature. The bird is made to put on meat as fast as possible, and few consumers care anything about the bones.
Sure enough we had switched to cheap family pack chicken that week because we couldn't find our usual organic chix. Moral of the story - if you cut bones, buy the good stuff. |
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03-20-2013, 01:33 AM | #28 |
Knows what a fatty is.
Join Date: 07-13-11
Location: San diego
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I've tried both ways. I seem to get a more uniform appearance with the knuckles cut off. I've never heard about the marrow leaking out and giving a bitter taste...something to think about.
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03-20-2013, 11:30 AM | #29 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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Judged last weekend. Got a leaky marrow bone chicken. Didn't look good from the end, but didn't see it until after appearance judging so it didn't matter. Didn't eat the whole thing (1 bite each side), so any bitterness on the end wouldn't matter either. I don't get the little square thighs though.
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