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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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09-06-2010, 04:19 PM | #1 |
Knows what a fatty is.
Join Date: 09-02-10
Location: Bethlehem, Pa
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How do you get the perfect chicken thigh?
I am having trouble getting the perfect Thigh for turn in. Any suggestions?
thanks, Chris Zombie |
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09-06-2010, 04:24 PM | #2 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Welcome aboard!
Can you show us what you do currently - or at least give us a description?
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John 21:9 |
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09-06-2010, 05:06 PM | #3 |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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No such thing.
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09-06-2010, 06:00 PM | #4 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Perfect thighs come from perfect chickens.
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09-06-2010, 06:14 PM | #5 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Perfect thighs come from KFC.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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09-06-2010, 06:21 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Practice, practice, practice.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-06-2010, 08:10 PM | #7 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Boil it
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[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] |
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09-06-2010, 08:12 PM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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First thing, don't use apple cinnamon sauce. It tastes too much like Apple Jacks breakfast cereal for chicken.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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09-06-2010, 08:42 PM | #9 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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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...
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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 |
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09-06-2010, 08:43 PM | #10 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Thanks from: ---> |
09-06-2010, 08:47 PM | #11 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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09-07-2010, 06:52 AM | #12 |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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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?
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(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-07-2010, 07:41 AM | #13 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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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.
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Specialization in bipolar, self-injury, and OCD |
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09-07-2010, 08:42 AM | #14 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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Step 1 - Forget trying to for crispy skin.
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Go For Smoke BBQ - Summerville SC |
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Thanks from: ---> |
09-07-2010, 08:59 AM | #15 | |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Quote:
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!
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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] |
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