MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 09-06-2010, 04:19 PM   #1
zombie barbecue2
Knows what a fatty is.

 
Join Date: 09-02-10
Location: Bethlehem, Pa
Default How do you get the perfect chicken thigh?

I am having trouble getting the perfect Thigh for turn in. Any suggestions?

thanks,
Chris Zombie
zombie barbecue2 is offline   Reply With Quote




Old 09-06-2010, 04:24 PM   #2
monty3777
is One Chatty Farker
 
Join Date: 07-13-08
Location: Happytown, IA
Default

Welcome aboard!

Can you show us what you do currently - or at least give us a description?
__________________
John 21:9
monty3777 is offline   Reply With Quote


Old 09-06-2010, 05:06 PM   #3
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Default

No such thing.
Contracted Cookers is offline   Reply With Quote


Old 09-06-2010, 06:00 PM   #4
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Default

Perfect thighs come from perfect chickens.
Podge is offline   Reply With Quote


Old 09-06-2010, 06:14 PM   #5
Rich Parker
Babbling Farker
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Default

Perfect thighs come from KFC.
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com
Rich Parker is offline   Reply With Quote


Old 09-06-2010, 06:21 PM   #6
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Practice, practice, practice.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Thanks from: --->
Old 09-06-2010, 08:10 PM   #7
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

Boil it
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Old 09-06-2010, 08:12 PM   #8
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

First thing, don't use apple cinnamon sauce. It tastes too much like Apple Jacks breakfast cereal for chicken.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 09-06-2010, 08:42 PM   #9
Coz
is One Chatty Farker
 
Coz's Avatar
 
Join Date: 10-05-07
Location: Georgetown , Ky
Default

I really dont believe you will get the answer to your question here. Take a good comp class and practice . I will be taking a comp class for the first time this winter. I have spent more hours then you can count internet shiggin and hangin out here reading every sentence chicken comes up in. Of course you can try all the methods that are talked about and trust me on this you will spend more time and money then if you just took the class. I have watched a few teams here who have taken the classes and seen their consistency improve a bunch. I think that the guys will give you a good start but to get the whole process you need to do a class.My neighbors dog loves BBQ but he wont even come over for chicken any more.I bet I spent way more then the price of a class feeding that fat bastridge chicken...
__________________
Stumps Clone "RAINMAKER"
Stumps Clone RIP 9-20-08
Stumps Clone "LIL RAIN "
Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process

BRINGIN' THE HEAT BBQ Team
just Cloning around
Coz is offline   Reply With Quote


Old 09-06-2010, 08:43 PM   #10
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Default

Quote:
Originally Posted by Rich Parker View Post
Perfect thighs come from KFC.
dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !!
Podge is offline   Reply With Quote


Thanks from: --->
Old 09-06-2010, 08:47 PM   #11
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Quote:
Originally Posted by Coz View Post
My neighbors dog loves BBQ but he wont even come over for chicken any more.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 09-07-2010, 06:52 AM   #12
Zombie Barbecue
Knows what a fatty is.
 
Zombie Barbecue's Avatar
 
Join Date: 08-30-10
Location: Newtown, PA
Default

so here's roughly how we been doin it. marinate overnight, inject, lift skin season, reapply skin, season, smoker, crisp em over coals, glaze, smoker for a few more minutes. the flavor is there, its just that bite that we're missing. any tricks on the skin crispy but when you bite not ripping the whole skin off>?

I heard mayo or baconaiise under the skin is good. what about glue?
__________________
(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com
Zombie Barbecue is offline   Reply With Quote


Old 09-07-2010, 07:41 AM   #13
Balls Casten
is One Chatty Farker
 
Join Date: 01-04-09
Location: Johnston, Ia
Default

We thought we had it figured out, averaging a 163 over 7 contests. And a low score of 158. Then using the same rubs, same temps and smoker we scored a 149. So go figure ...

For us higher temps, 300 degrees, and even/consistant temps helped us the most. Then we loaded the smoker up with a bunch of chicken and pull a couple pieces at different times to see whats happening.
__________________
Specialization in bipolar, self-injury, and OCD
Balls Casten is offline   Reply With Quote


Old 09-07-2010, 08:42 AM   #14
RobKC
is one Smokin' Farker

 
Join Date: 07-10-07
Location: Summerville, SC
Default

Step 1 - Forget trying to for crispy skin.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Thanks from: --->
Old 09-07-2010, 08:59 AM   #15
Smokesman
Full Fledged Farker
 
Join Date: 12-20-09
Location: Cincinnati, OH
Default

Quote:
Originally Posted by Podge View Post
dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !!
Unfortunately your both wrong. The best chicken isn't from a chain (but it does come from Kentucky), it is from the Greyhound Tavern in Ft. Mitchell (Northern), KY. Real shame we can't deep fry our chicken turn-ins!

Quote:
Originally Posted by RobKC View Post
Step 1 - Forget trying to for crispy skin.
He is correct - you don't have to have crispy skin for it to be bite through. There are several techniques on this forum that accomplish this. If your not into scraping, the key is getting the fat under the skin to render to a point where the skin is paper thin and almost glued to the meat below. BTW - I've tasted this type of chicken, been told and read about it, but have yet to consistently achieve it. So that goes back to practice, practice, practice!
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1

[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
Smokesman is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Congrats!! a Perfect Perfect Chicken score!! spicewine Competition BBQ 24 09-14-2011 10:05 AM
Chicken thigh advice... caseydog Q-talk 9 04-01-2011 12:19 PM
Chicken Thigh Pron NewBBQer Q-talk 3 03-27-2011 02:16 PM
Chicken thigh Question SteadySmokin Q-talk 5 07-11-2010 01:09 PM
Some Chicken thigh tips Rockaway BeachBQ Competition BBQ 2 04-07-2006 08:15 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:09 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts