How are you doing your Comp Chicken Thighs?

We went off the chart in our first competition and deboned the thighs...also trimmed them up, hammered them flatter, seasoned and re-skinned... they looked like twinkies. Master judge even came out after to tell us it was a pretty creative move and that she liked what we did, just that when you go so unorthodox, sometimes it can swing either way for ya. We did better in chicken than we thought we would. I am switching to legs this year because I am sick and tired of trying to get the skin jusdt right on a thigh. Dang pull off skin.

I"ve tried it all, maybe I'll deep fry next time!

prepping the thighs

I have heard about squaring off the thighs when getting them ready.
Are there any clips or websites that give good examples on how to do this?