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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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03-25-2010, 12:10 PM | #1 |
Found some matches.
Join Date: 03-17-10
Location: pascagoula, ms
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competition chicken
Is there a consensus out there on whether or not chicken thighs should be done bone in or boneless? I was at a KCBS cook recently - some said boneless o.k., some said had to be bone in to be worth anything. I'm just starting out in competitions, so it has me really confused.
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03-25-2010, 12:15 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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No, no real consensus. I, personally, like the taste a little better with the bones
cooked in them, but then I'm from a crazy cajun ancestry... Many compete bone in and do fine, others compete boneless and do fine.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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03-25-2010, 12:46 PM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I do not belong in this thread!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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03-25-2010, 12:58 PM | #4 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Do whichever you feel more comfortable with. I don't think there's overwhelming evidence for either side. Good chicken is good chicken with or without the bone - same goes for bad chicken.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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03-25-2010, 01:12 PM | #5 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
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how about skin. on or off?
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JUST A LITTLE U.D.S. webber 22.5" |
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03-25-2010, 01:27 PM | #6 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I think it depends on which way you produce the best results. Personally, I get pretty good boneless-skinless breasts for home use, but I'd never turn them in for a comp.
The biggest problem with doing skinless is it's hard to keep the meat moist for the turn in. The biggest problem with doing skin-on is getting the skin the right texture. Pick your poison. Personally, my best chicken is rotisserie. I cook up three or four cornish hens on a spit over oak and hickory coals and turn in six leg quarters. They fit nicely in the box, have a wonderful, crunchy, crisp skin and simply ooze juicy yumminess.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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03-25-2010, 01:47 PM | #7 |
Got Wood.
Join Date: 11-24-09
Location: St. Petersburg, FL
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Skin on, bone in!
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[URL="http://www.heavenlyhogbbq.com"]HEAVENLY HOG BBQ TEAM[/URL] Bubba Grills Reverse Flow Stick Burner Backwoods Party Smoker [EMAIL="[email protected]"]Contact Us[/EMAIL] |
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03-25-2010, 01:55 PM | #8 |
is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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not to sound bad here, but what is your real question?
Bone in or Bone out - skin on or skin off - next you will ask us the sauce. You really just need to find your recipe and work it from there. My recipe goes with thighs that have skin and bones. I have tried it without the skin and i lost alot of my flavor. I tried it on white meat and lost the flavor. That is why I have not messed with my recipe for the last 4 years. I am a true believer that what work for other might not work for you. You need just to keep trying tell you find your recipe.
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Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen |
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03-25-2010, 04:19 PM | #9 | |
On the road to being a farker
Join Date: 01-06-09
Location: Ruskin, FL
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Quote:
I agree. We have had success with both. Good chicken is good, bad is bad.
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Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B] |
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03-25-2010, 04:34 PM | #10 |
Full Fledged Farker
Join Date: 02-18-10
Location: Scottsdale, AZ
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I've always done bone-in skin on - others may do it different. Experiment with it next time you do some chicken and see what you like best.
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03-29-2010, 10:02 AM | #11 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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I say do what works for you. If you do what everyone says they do in the forum, and everyone is turning in bone thighs cooked in butter then the judges have a hard time telling the difference.
Of course, I want you all to cook them that way since I don't. While the judges don't compare, that much butter does overwhelm their taste buds. |
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04-06-2010, 12:24 PM | #12 |
Found some matches.
Join Date: 03-17-10
Location: pascagoula, ms
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I haven't been on in a while, but I really appreciate all the replies. I figured it would take playing around with to come up with something we like, but we were hearing guys (and gals) say, if you want to win you have to do it this way (we heard both bone in and boneless) or you might as well not show up. Makes it confusing. But also reinforces the the theory to stick with what you know and like. Thanks again.
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04-06-2010, 01:17 PM | #13 | |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Quote:
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04-06-2010, 01:43 PM | #14 |
Full Fledged Farker
Join Date: 02-18-10
Location: Scottsdale, AZ
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I have a question on this topic - Can you cook thighs for a competition turn-in (bone-in and skin on) and if the skin isn't the way you want it after cooking, remove the skin and turn it in without the skin on (put your sauce directly on the meat)? Has anyone ever done this?
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04-06-2010, 02:05 PM | #15 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I don't see why you couldn't.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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