Better Duck! Bigmista has an idea...

Bigmista · 07-13-2007, 07:58 PM

I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?

leanza · 07-13-2007, 08:31 PM

Put a nice southwestern or cajon seasoning on top of it all and use your wood of choice and that skin would keep it moist and juicy.

SmokeInDaEye · 07-13-2007, 08:55 PM

Sounds interesting. Couldn't you do it with breasts, too?

Bigmista · 07-13-2007, 09:11 PM

I don't know. Never tried it. Just an idea at this point...

SmokeInDaEye · 07-13-2007, 09:13 PM

Quote:

Originally Posted by Bigmista

I don't know. Never tried it. Just an idea at this point...

Ah. Check your pm for inspiration.

Bigmista · 07-13-2007, 09:18 PM

I did.

I was frightened.

wnkt · 07-13-2007, 09:44 PM

Is it too soon to bring up stuffing something in there where the bone was?

that sounds kinda dirty

not that theres anything wrong with that.

Bentley · 07-13-2007, 10:27 PM

Quote:

Originally Posted by Bigmista

I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone?

What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out?

Judges, how would you score an entry like that?

I have turned in bonless and skinless at competitions before! I was also drinking half gallons of JD at the time!

Single Fin Smoker · 07-14-2007, 01:25 AM

Neil, dude check out some Kalbi Chicken for your gasser. Its exactly like that and dam good too!

ModelMaker · 07-14-2007, 09:26 AM

Andy of HoDeDo does his thighs like that (if I remember right).
Nice lookin pkg.
ModelMaker

icemn62 · 07-14-2007, 09:29 AM

So when are you going to try this? PICS PICS PICS.

07-14-2007, 11:42 AM

i don't know about competition, but i just ate the last one of these for lunch and it was damn good, mon!

Puppyboy · 07-14-2007, 12:30 PM

As a judge, I would not score down because it was boneless or skinless.

Run a few practice cooks and post some pics.

I believe the Brethren is making me a better, judge.

07-14-2007, 12:48 PM

has anyone ever submitted jerk chicken?

or is it too "different"?

Bigmista · 07-14-2007, 01:52 PM

Judges (in Cali anyway) are basically wimps. They can't stand any heat event though (in my opinion) BBQ should be spicy.

07-13-2007, 07:58 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Better Duck! Bigmista has an idea... I was looking at the naked buffalo butts and I got to wondering. I know most of us would never turn in chicken without the skin. But what about the bone? What if you cut the bone out of thigh, trimmed it, rolled the extra skin around it and then smoked it? Any ideas on how that might come out? Judges, how would you score an entry like that? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-13-2007, 08:31 PM	#2
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Put a nice southwestern or cajon seasoning on top of it all and use your wood of choice and that skin would keep it moist and juicy. __________________ Tom

07-13-2007, 08:55 PM	#3
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Sounds interesting. Couldn't you do it with breasts, too? __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

07-13-2007, 09:11 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I don't know. Never tried it. Just an idea at this point... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-13-2007, 09:18 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I did. I was frightened. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-13-2007, 09:44 PM	#7
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	Is it too soon to bring up stuffing something in there where the bone was? that sounds kinda dirty not that theres anything wrong with that. __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

07-14-2007, 01:25 AM	#9
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California	Neil, dude check out some Kalbi Chicken for your gasser. Its exactly like that and dam good too! __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

07-14-2007, 09:26 AM	#10
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Andy of HoDeDo does his thighs like that (if I remember right). Nice lookin pkg. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

07-14-2007, 09:29 AM	#11
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	So when are you going to try this? PICS PICS PICS. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

07-14-2007, 11:42 AM	#12
Rick's Tropical Delight Guest	i don't know about competition, but i just ate the last one of these for lunch and it was damn good, mon!

07-14-2007, 12:30 PM	#13
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	As a judge, I would not score down because it was boneless or skinless. Run a few practice cooks and post some pics. I believe the Brethren is making me a better, judge. __________________ www.facebook.com/BarkinDawgsBBQCatering

07-14-2007, 12:48 PM	#14
Rick's Tropical Delight Guest	has anyone ever submitted jerk chicken? or is it too "different"?

07-14-2007, 01:52 PM	#15
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Judges (in Cali anyway) are basically wimps. They can't stand any heat event though (in my opinion) BBQ should be spicy. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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