Boneless Thighs in Comp ?

chambersuac · 04-18-2011, 06:13 PM

How many of you use boneless thighs in competition? I am considering it. Am I crazy? Pros/Cons??? Please help. I've got a small non-sanctioned comp coming up in a couple of weeks...

Thanks, Brethren.

Ken V · 04-18-2011, 06:49 PM

and you didnt tell me about it?!?!?!?!?!?!?

The_Kapn · 04-18-2011, 06:56 PM

Common topic.

http://www.bbq-brethren.com/forum/se...archid=1470297

I have had them come across the table when judging.
"SO - SO" results.

Try them if you want.

Good luck.

TIM

Bentley · 04-18-2011, 07:05 PM

Seen them a few times as a judge. I am considering doing them at a contest outside Green Bay at the end of June!

chambersuac · 04-19-2011, 01:56 PM

Quote:

Originally Posted by Ken V

and you didnt tell me about it?!?!?!?!?!?!?

Ken, it's May 7th in Dwight, IL. IF you want, I can email you the registration form. No idea about payouts, but entry fee is low ($50)

Ken V · 04-19-2011, 02:33 PM

Thanks Dan, I'm on call that weekend or I would be interested. There is a local contest here in town in June. Put in www.sturgisontheriver.com and there is a link for the Mr. BBQ contest. They are taking a very limited number of teams but should be a good time. I talked to Nate(Monty) about helping out with the judging because the people putting it on haven't got much of a clue on bbq contests but really want to make this thing go.

Ken

Ryan Chester · 04-19-2011, 06:59 PM

Done them and never done well with them. Very time consuming and a pain in the ass.

Meat Burner · 04-19-2011, 11:00 PM

Dan, here are our last overall scores in chicken, 12, 41, 1, 1, 6, 4, 3. Quess which one, and the only time we did boneless. Shocked me as I thought the 41st place chicken was the best of all of them.

bover · 04-20-2011, 12:57 PM

As a judge, I've seen more than a few coming across the table. Personally I like them and done properly tend to score them well in presentation due to the fact that they tend to be more symmetrical and "clean" looking. I'm gearing up to compete for the first time this year and was planning on doing boneless, but will be watching this thread for input from the seasoned vets.

Carnivorous Endeavors BBQ · 04-20-2011, 01:01 PM

I've been practicing boneless thighs for my first KCBS comp but i am really thinking hard about turning them in because of my last judging experience. When talking to the judge next to me she said; "i really don't like it when people turn in those chicken ball looking thighs, I want my chicken to look like chicken"!!! Wow, i couldn't help but think that she would score them down no matter how good they were? After all, i am of the belief that people eat first with their eyes. If they don't think it looks appealing they probably are already building a preconceived notion that it won't taste as good. Just my opinion....

billm · 04-20-2011, 01:12 PM

this one???

2011 Dwight's Doggone Good BBQ Contest
This contest will be a great place for Professional and novice BBQers. If you have always wanted to see where your BBQ talents can take you, this is the competition to start with. If you are looking for a contest to get some practice in for the big BBQ season, this contest is for you. There will be 4 categories: chicken, sausage, pork loin, beef. This is in conjunction with Red Carpet Corridor.

Entry Fee is $50.00

Please contact:
[email protected]
for more information and entry forms.

billm · 04-20-2011, 01:28 PM

and as far as boneless thighs..i woudlnt score them down if they tasted good and looked good but going by some of the knuckleheads ive witnessed at a judging table Im not sure i would ever turn them in at a sanctioned contest..non sanctioned maybe

Ron_L · 04-20-2011, 02:10 PM

If they are properly cooked and seasoned they shouldn't score any differently than a bone in thigh. Notice I said shouldn't

But, in my few attempts with them in practice is seemed harder to me to get them cooked right.

prudog · 04-20-2011, 03:02 PM

Talking about a lot of work:

http://www.bbqbug.com/forums/bbq-con...n-chicken.html

QansasjayhawQ · 04-20-2011, 03:06 PM

I agree with Ron_L

I've had quite a few boneless thigh entries and I don't score them any differently than bone in. Boneless is not against the rules and I am judging each entry on its own merits.

That being said, I find that most boneless thighs that I get have a tendency to be a little over cooked. Not all. But most.

So, if you're going to try it, be sure you've practiced them - a lot.

Hope this helps.

04-18-2011, 06:13 PM	#1
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Boneless Thighs in Comp ? How many of you use boneless thighs in competition? I am considering it. Am I crazy? Pros/Cons??? Please help. I've got a small non-sanctioned comp coming up in a couple of weeks... Thanks, Brethren. __________________ 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]

04-18-2011, 06:49 PM	#2
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL.	and you didnt tell me about it?!?!?!?!?!?!? __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

04-18-2011, 06:56 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Common topic. http://www.bbq-brethren.com/forum/se...archid=1470297 I have had them come across the table when judging. "SO - SO" results. Try them if you want. Good luck. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

04-18-2011, 07:05 PM	#4
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	Seen them a few times as a judge. I am considering doing them at a contest outside Green Bay at the end of June! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

04-19-2011, 02:33 PM	#6
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL.	Thanks Dan, I'm on call that weekend or I would be interested. There is a local contest here in town in June. Put in www.sturgisontheriver.com and there is a link for the Mr. BBQ contest. They are taking a very limited number of teams but should be a good time. I talked to Nate(Monty) about helping out with the judging because the people putting it on haven't got much of a clue on bbq contests but really want to make this thing go. Ken __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

04-19-2011, 06:59 PM	#7
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Done them and never done well with them. Very time consuming and a pain in the ass. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

04-19-2011, 11:00 PM	#8
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Dan, here are our last overall scores in chicken, 12, 41, 1, 1, 6, 4, 3. Quess which one, and the only time we did boneless. Shocked me as I thought the 41st place chicken was the best of all of them. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-20-2011, 12:57 PM	#9
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	As a judge, I've seen more than a few coming across the table. Personally I like them and done properly tend to score them well in presentation due to the fact that they tend to be more symmetrical and "clean" looking. I'm gearing up to compete for the first time this year and was planning on doing boneless, but will be watching this thread for input from the seasoned vets. __________________ "If I were just a bit more humble, I'd be perfect"

04-20-2011, 01:01 PM	#10
Carnivorous Endeavors BBQ Full Fledged Farker Join Date: 10-13-10 Location: Carencro, Louisiana	I've been practicing boneless thighs for my first KCBS comp but i am really thinking hard about turning them in because of my last judging experience. When talking to the judge next to me she said; "i really don't like it when people turn in those chicken ball looking thighs, I want my chicken to look like chicken"!!! Wow, i couldn't help but think that she would score them down no matter how good they were? After all, i am of the belief that people eat first with their eyes. If they don't think it looks appealing they probably are already building a preconceived notion that it won't taste as good. Just my opinion.... __________________ 2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! [B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!! KCBS CBJ & TC #55078 IBCA #2570

04-20-2011, 01:12 PM	#11
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	this one??? 2011 Dwight's Doggone Good BBQ Contest This contest will be a great place for Professional and novice BBQers. If you have always wanted to see where your BBQ talents can take you, this is the competition to start with. If you are looking for a contest to get some practice in for the big BBQ season, this contest is for you. There will be 4 categories: chicken, sausage, pork loin, beef. This is in conjunction with Red Carpet Corridor. Entry Fee is $50.00 Please contact: [email protected] for more information and entry forms. __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

04-20-2011, 01:28 PM	#12
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	and as far as boneless thighs..i woudlnt score them down if they tasted good and looked good but going by some of the knuckleheads ive witnessed at a judging table Im not sure i would ever turn them in at a sanctioned contest..non sanctioned maybe __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

04-20-2011, 02:10 PM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	If they are properly cooked and seasoned they shouldn't score any differently than a bone in thigh. Notice I said shouldn't But, in my few attempts with them in practice is seemed harder to me to get them cooked right. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

04-20-2011, 03:02 PM	#14
prudog On the road to being a farker Join Date: 08-12-09 Location: Huntsville, AL	Talking about a lot of work: http://www.bbqbug.com/forums/bbq-con...n-chicken.html __________________ Keeping it smoky in Sweet Home Alabama with Lang, Stumps, and Weber Cookers

04-20-2011, 03:06 PM	#15
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	I agree with Ron_L I've had quite a few boneless thigh entries and I don't score them any differently than bone in. Boneless is not against the rules and I am judging each entry on its own merits. That being said, I find that most boneless thighs that I get have a tendency to be a little over cooked. Not all. But most. So, if you're going to try it, be sure you've practiced them - a lot. Hope this helps. __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

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