Thigh knuckles: Cut 1, 2, or both? - Page 2

9Q1 · 03-19-2013, 06:51 AM

Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.

Hawg Father of Seoul · 03-19-2013, 07:14 AM

Quote:

Originally Posted by Q-Dat

Serious question here. Not a criticism.

If you're going to cut off BOTH knuckles, what is the benefit to leaving that little piece of bone in the middle? Seems like if you're going that far, you might as well debone completely.

It would be much easier to debone, but by the time most of us are done it barely resembles chicken, let alone BBQ.

I just want to find the second guy who thought cooking chicken in a pan was BBQ. The first guy was a visionary, an innovator. The second guy is the one who killed BBQ chicken.

HookedonSmoke · 03-19-2013, 10:58 AM

cooking BBQ chicken in a pan? What's this nonsense you speak of?

Jaskew82 · 03-19-2013, 12:17 PM

I leave them on. I like the natural look. I also don't go for molded chicken look. I don't mind if each piece looks slightly different. Hasn't hurt me yet... though only did 2 contests and placed well in both. lol.

Ron_L · 03-19-2013, 12:50 PM

Quote:

Originally Posted by 9Q1

Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.

Pruning shears? Like I use to trim my plants in the garden?

cpw · 03-19-2013, 01:20 PM

Quote:

Originally Posted by Ron_L

Pruning shears? Like I use to trim my plants in the garden?

I've heard about using pruning shears before too. I got myself a nice pair of OXO poultry shears though. Some of the bones still crack when using them.

Q-Dat · 03-19-2013, 01:45 PM

Quote:

Originally Posted by Ron_L

Pruning shears? Like I use to trim my plants in the garden?

I haven't tried it yet, but I've been meaning to buy a pair of dog toenail trimmers like these. I'm thinking they would cut chicken bones very cleanly without crushing.

Hawg Father of Seoul · 03-19-2013, 02:16 PM

Quote:

Originally Posted by Q-Dat

I haven't tried it yet, but I've been meaning to buy a pair of dog toenail trimmers like these. I'm thinking they would cut chicken bones very cleanly without crushing.

Not even close. I use a pair like that on my bullmastiffs. Not even the XL pair would touch them.

BTW I have never cracked one with a butcher's knife. With the right technique... butta.

Sawdustguy · 03-19-2013, 02:31 PM

We either debone the thighs or keave the bone in and leave the knuckles alone.

Q-Dat · 03-19-2013, 03:16 PM

Quote:

Originally Posted by Hawg Father of Seoul

Not even close. I use a pair like that on my bullmastiffs. Not even the XL pair would touch them.

BTW I have never cracked one with a butcher's knife. With the right technique... butta.

Are you saying they don't open wide enough? Or that they won't cut the bone?

9Q1 · 03-19-2013, 04:35 PM

Yes, pruning shears...like those in the garden....cuts through the bone with ease. It works for me.

Gowan · 03-20-2013, 12:47 AM

I once had a problem with thigh bones splintering, so I asked Bobby Cresap of Team BobbyQ what was going on. He explained to me that cheap chicken that has been pumped with hormones to speed growth will do this because the bones haven't had sufficient time to mature. The bird is made to put on meat as fast as possible, and few consumers care anything about the bones.

Sure enough we had switched to cheap family pack chicken that week because we couldn't find our usual organic chix. Moral of the story - if you cut bones, buy the good stuff.

ViciousGame · 03-20-2013, 01:33 AM

I've tried both ways. I seem to get a more uniform appearance with the knuckles cut off. I've never heard about the marrow leaking out and giving a bitter taste...something to think about.

Candy Sue · 03-20-2013, 11:30 AM

Judged last weekend. Got a leaky marrow bone chicken. Didn't look good from the end, but didn't see it until after appearance judging so it didn't matter. Didn't eat the whole thing (1 bite each side), so any bitterness on the end wouldn't matter either. I don't get the little square thighs though.

03-19-2013, 06:51 AM	#16
9Q1 Got Wood. Join Date: 06-28-12 Location: Arlington, TN	Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears. __________________ Chris

03-19-2013, 12:17 PM	#19
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I leave them on. I like the natural look. I also don't go for molded chicken look. I don't mind if each piece looks slightly different. Hasn't hurt me yet... though only did 2 contests and placed well in both. lol. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

03-19-2013, 02:31 PM	#24
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	We either debone the thighs or keave the bone in and leave the knuckles alone. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

03-19-2013, 04:35 PM	#26
9Q1 Got Wood. Join Date: 06-28-12 Location: Arlington, TN	Yes, pruning shears...like those in the garden....cuts through the bone with ease. It works for me. __________________ Chris

03-19-2013, 10:58 AM	#18
HookedonSmoke Knows what a fatty is. Join Date: 10-29-12 Location: Mocksville, NC	cooking BBQ chicken in a pan? What's this nonsense you speak of?

03-20-2013, 12:47 AM	#27
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	I once had a problem with thigh bones splintering, so I asked Bobby Cresap of Team BobbyQ what was going on. He explained to me that cheap chicken that has been pumped with hormones to speed growth will do this because the bones haven't had sufficient time to mature. The bird is made to put on meat as fast as possible, and few consumers care anything about the bones. Sure enough we had switched to cheap family pack chicken that week because we couldn't find our usual organic chix. Moral of the story - if you cut bones, buy the good stuff.

03-20-2013, 01:33 AM	#28
ViciousGame Knows what a fatty is. Join Date: 07-13-11 Location: San diego	I've tried both ways. I seem to get a more uniform appearance with the knuckles cut off. I've never heard about the marrow leaking out and giving a bitter taste...something to think about.

03-20-2013, 11:30 AM	#29
Candy Sue is one Smokin' Farker Join Date: 09-03-09 Location: Pine Bluff, AR	Judged last weekend. Got a leaky marrow bone chicken. Didn't look good from the end, but didn't see it until after appearance judging so it didn't matter. Didn't eat the whole thing (1 bite each side), so any bitterness on the end wouldn't matter either. I don't get the little square thighs though.