Bone in/Bone out Thighs

Hozman · 01-19-2012, 11:14 AM

Chicken by far is my weakest link. Going to do a couple local comps this summer and need to start making my chicken better. Been doing a lot of reading on here and looking at pics. Was curious to how many leave the thigh bone vs. how many de-bone their thighs

bover · 01-19-2012, 11:40 AM

As a judge, I could care less which one comes across the table. As a competitor, we do boneless because we seem to get more consistent results with our cooking process. Chicken is cheap. I'd recommend practicing a lot both ways and see what works best for you and your team.

tmcmaster · 01-19-2012, 02:26 PM

I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence.

boogiesnap · 01-19-2012, 03:54 PM

Quote:

Originally Posted by tmcmaster

I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence.

bone what? in or out.

Pelkster · 01-19-2012, 05:00 PM

I've got a 10th place call boneless and a 5th place bone in. For me, it all depends on how ambitious I feel when trimming the chicken before a competition. I don't change my cook times at all either way, and it's been pretty consistent.

Mister Bob · 01-19-2012, 11:23 PM

I think the thighs stay a little moister with the bone in. But it could be my imagination...

Gore · 01-19-2012, 11:34 PM

Quote:

Originally Posted by Mister Bob

I think the thighs stay a little moister with the bone in. But it could be my imagination...

I'd definitely agree with you there, but the moistness also depends strongly on the amount of prep that goes into it. If there is no prep beforehand, you may have to deal with dryness and that can be no fun at all.

boogiesnap · 01-20-2012, 08:05 AM

Quote:

Originally Posted by Gore

I'd definitely agree with you there, but the moistness also depends strongly on the amount of prep that goes into it. If there is no prep beforehand, you may have to deal with dryness and that can be no fun at all.

Big George's BBQ · 01-20-2012, 09:13 AM

I prefer bone in

kurtsara · 01-20-2012, 09:45 AM

I prefer bone in, I don't think boneless or chicken that has been in muffin pans looks as good, in my opinion chicken thighs should not all look identical.

BC Squared · 01-20-2012, 11:10 AM

^^^^^yet, if they don't look all the same, your appearance score will reflect....so now what!

Gore · 01-20-2012, 11:36 AM

With bone in, the last thing on my mind is whether one thigh looks bigger than another.

bigabyte · 01-20-2012, 11:52 AM

I'm more of a breast man myself.

Gore · 01-20-2012, 12:01 PM

I think if you're worrying too much about appearance with bone in, you're probably going to end up with bone out.

boogiesnap · 01-20-2012, 12:08 PM

it all looks good once it's in the clam anyway.

however, i debone for a number of reasons.
1) consistency. each thigh is exactly the same and will cook likewise.
2) the "vein" is removed and any doubt of undercooking
3) no chance of bone fragments(if trimming the knuckle)
4) skin can wrap around entire peice and avoid the "hairpeice" look.

View Poll Results: Thighs with or with out bone
Yes, I turn in deboned thighs	17	19.10%
No, I leave the bone in	68	76.40%
I find it doesn't matter	4	4.49%
Voters: 89. You may not vote on this poll

01-19-2012, 11:14 AM	#1
Hozman Take a breath! Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country	Bone in/Bone out Thighs Chicken by far is my weakest link. Going to do a couple local comps this summer and need to start making my chicken better. Been doing a lot of reading on here and looking at pics. Was curious to how many leave the thigh bone vs. how many de-bone their thighs __________________ 18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ

01-19-2012, 11:40 AM	#2
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	As a judge, I could care less which one comes across the table. As a competitor, we do boneless because we seem to get more consistent results with our cooking process. Chicken is cheap. I'd recommend practicing a lot both ways and see what works best for you and your team. __________________ "If I were just a bit more humble, I'd be perfect"

01-19-2012, 02:26 PM	#3
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA	I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence. __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

01-19-2012, 05:00 PM	#5
Pelkster Full Fledged Farker Join Date: 02-09-11 Location: Boston, NY	I've got a 10th place call boneless and a 5th place bone in. For me, it all depends on how ambitious I feel when trimming the chicken before a competition. I don't change my cook times at all either way, and it's been pretty consistent. __________________ Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Red Thermapen, Webber Kettle

01-19-2012, 11:23 PM	#6
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I think the thighs stay a little moister with the bone in. But it could be my imagination... __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

01-20-2012, 09:13 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I prefer bone in

01-20-2012, 09:45 AM	#10
kurtsara is one Smokin' Farker Join Date: 07-27-07 Location: Minneapolis Name/Nickname : Hey you	I prefer bone in, I don't think boneless or chicken that has been in muffin pans looks as good, in my opinion chicken thighs should not all look identical.

01-20-2012, 11:10 AM	#11
BC Squared Full Fledged Farker Join Date: 09-16-11 Location: Kansas	^^^^^yet, if they don't look all the same, your appearance score will reflect....so now what!

01-20-2012, 11:36 AM	#12
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	With bone in, the last thing on my mind is whether one thigh looks bigger than another. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

01-20-2012, 11:52 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm more of a breast man myself. __________________ 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.

01-20-2012, 12:01 PM	#14
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I think if you're worrying too much about appearance with bone in, you're probably going to end up with bone out. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

01-20-2012, 12:08 PM	#15
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	it all looks good once it's in the clam anyway. however, i debone for a number of reasons. 1) consistency. each thigh is exactly the same and will cook likewise. 2) the "vein" is removed and any doubt of undercooking 3) no chance of bone fragments(if trimming the knuckle) 4) skin can wrap around entire peice and avoid the "hairpeice" look. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

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