Nice Thighs, Comp Quality???

Midnight Smoke · 12-30-2010, 09:53 AM

With a little trimming, would these have turn in box potential?

bigabyte · 12-30-2010, 09:58 AM

I'd hit 'em!

gtr · 12-30-2010, 10:01 AM

I'm not familiar with the world of comp bbq, but they look great to me.

A friend of mine likes to say that chicken thighs are the champagne of meats!

bigabyte · 12-30-2010, 10:14 AM

You ask a tough question for judging though...we have to imagine what kind of trimming you would do and how they would look. As-is, if you turned in a box of pieces that looked exactly like the lower plated piece, I would probably score it a 7. With the other two pieces though it would be 6. That doesn't mean they don't look damn tasty though, they do, they look really damn good. It's just the scoring is in relation to the "prettied up" pieces normally turned in that are also seasoned and colored up nicely. Cripes, people go through so much effort just for chicken.

So in short, yes, these are comp quality if you get 6 pieces like that lower one. With good taste and tenderness scores, while you probably won't take home a trophy for chicken, your score in chicken could definitely help with an overall for another category you nail.

rescue_ranger · 12-30-2010, 10:14 AM

First they look wonderful you did a really great job, My concern on these is and I cannot really tell from the pic so I could be way off but the skin looks a little under done, Judges really like a crisp skin they can bite into leave a bite impression and not pull off all the skin in the bite. I would brown them up a bit more but this is just my opinion and those are like arse-holes everyone has one. But like I said right off I would eat those thighs they look great but for comp I think you need to toast them a bit more
RR

Midnight Smoke · 12-30-2010, 10:41 AM

Quote:

Originally Posted by bigabyte

You ask a tough question for judging though...we have to imagine what kind of trimming you would do and how they would look. As-is, if you turned in a box of pieces that looked exactly like the lower plated piece, I would probably score it a 7. With the other two pieces though it would be 6. That doesn't mean they don't look damn tasty though, they do, they look really damn good. It's just the scoring is in relation to the "prettied up" pieces normally turned in that are also seasoned and colored up nicely. Cripes, people go through so much effort just for chicken.

So in short, yes, these are comp quality if you get 6 pieces like that lower one. With good taste and tenderness scores, while you probably won't take home a trophy for chicken, your score in chicken could definitely help with an overall for another category you nail.

Thanks Chris, I have never competed and your advice is good. Gives me some direction as what to look for.

Quote:

Originally Posted by rescue_ranger

First they look wonderful you did a really great job, My concern on these is and I cannot really tell from the pic so I could be way off but the skin looks a little under done, Judges really like a crisp skin they can bite into leave a bite impression and not pull off all the skin in the bite. I would brown them up a bit more but this is just my opinion and those are like arse-holes everyone has one. But like I said right off I would eat those thighs they look great but for comp I think you need to toast them a bit more
RR

Thanks, good advice on the skin. I agree that I should have thrown them over a hotter fire to crisp up the skin. These were cooked Indirect.

Hawg Father of Seoul · 12-30-2010, 11:02 AM

Quote:

Originally Posted by bigabyte

Cripes, people go through so much effort just for chicken.

You said a mouth full. I will get killed for this, but there is no such thing as BBQ chicken.

Sure there is smoked chicken, grilled chicked, and roasted chicken with BBQ sauce, but BBQ chicken is a myth that I wish would go away.

AND I live in the chicken capitol of the world.

chambersuac · 12-30-2010, 01:25 PM

Those do look very tasty. Although a lot of the competitors look in Q talk, not all do. You might want to post this thread in Competition BBQ section.

Johnny_Crunch · 12-30-2010, 01:36 PM

looks good to me!

bigabyte · 12-30-2010, 01:51 PM

Quote:

Originally Posted by chambersuac

Those do look very tasty. Although a lot of the competitors look in Q talk, not all do. You might want to post this thread in Competition BBQ section.

I concur. In the comp forum, you'd probably have 2 pages of responses by now. Maybe more if people want to rail on about the woes of chicken!

El Ropo · 12-30-2010, 01:51 PM

I'd be all over that!

Midnight Smoke · 12-30-2010, 01:55 PM

Quote:

Originally Posted by bigabyte

I concur. In the comp forum, you'd probably have 2 pages of responses by now. Maybe more if people want to rail on about the woes of chicken!

I will give it another try next time. These really were just trimmed a bit and thrown on the Egg.

I did not know there was no such thing as BBQ chicken.

Alan in Ga · 12-30-2010, 02:00 PM

You got some good looking thighs there Smoke.....

Buster Dog BBQ · 12-30-2010, 02:10 PM

need more sauce, uniform pieces and skin to bit through crisp or not.You can bite through non crisp skin.

12-30-2010, 09:53 AM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nice Thighs, Comp Quality??? With a little trimming, would these have turn in box potential? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-30-2010, 09:58 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'd hit 'em! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-30-2010, 10:01 AM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I'm not familiar with the world of comp bbq, but they look great to me. A friend of mine likes to say that chicken thighs are the champagne of meats! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-30-2010, 10:14 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	You ask a tough question for judging though...we have to imagine what kind of trimming you would do and how they would look. As-is, if you turned in a box of pieces that looked exactly like the lower plated piece, I would probably score it a 7. With the other two pieces though it would be 6. That doesn't mean they don't look damn tasty though, they do, they look really damn good. It's just the scoring is in relation to the "prettied up" pieces normally turned in that are also seasoned and colored up nicely. Cripes, people go through so much effort just for chicken. So in short, yes, these are comp quality if you get 6 pieces like that lower one. With good taste and tenderness scores, while you probably won't take home a trophy for chicken, your score in chicken could definitely help with an overall for another category you nail. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-30-2010, 10:14 AM	#5
rescue_ranger Full Fledged Farker Join Date: 09-08-10 Location: New Baltimore, VA	First they look wonderful you did a really great job, My concern on these is and I cannot really tell from the pic so I could be way off but the skin looks a little under done, Judges really like a crisp skin they can bite into leave a bite impression and not pull off all the skin in the bite. I would brown them up a bit more but this is just my opinion and those are like arse-holes everyone has one. But like I said right off I would eat those thighs they look great but for comp I think you need to toast them a bit more RR __________________ [B][COLOR=black]Rigs:[/COLOR][/B] 1[B] - [COLOR=orange][I]The Good-One Rodeo Smoker[/I][/COLOR][/B] [I]2- [COLOR=blue][B]Char-Griller Outlaw[/B][/COLOR] with offset[/I] [I]2 - [COLOR=blue][B]Char-Griller [/B][/COLOR][I][COLOR=black][COLOR=blue][B]Professional[/B][/COLOR] [/COLOR][/I]With offset[/I] [I]2 -[B][COLOR=darkorange]Gold[/COLOR][/B] [/I][B]Weber 22 1/2" kettle, with therm- sear grate, ash can[/B] [I]1 - [B]200gal[/B] smoker[/I] [COLOR=green][B]Rescue_ranger[/B][/COLOR] also known by my fellow [COLOR=red][B]USMC[/B][/COLOR] clan as G-Bear :boxing: Last edited by rescue_ranger; 12-30-2010 at 10:16 AM.. Reason: miss spell

12-30-2010, 01:25 PM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Those do look very tasty. Although a lot of the competitors look in Q talk, not all do. You might want to post this thread in Competition BBQ section. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

12-30-2010, 01:36 PM	#9
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	looks good to me! __________________ J Crunch

12-30-2010, 01:51 PM	#11
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I'd be all over that!

12-30-2010, 02:00 PM	#13
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	You got some good looking thighs there Smoke..... __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

12-30-2010, 02:10 PM	#14
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	need more sauce, uniform pieces and skin to bit through crisp or not.You can bite through non crisp skin. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

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