Boneless Skinless Chick thighs ?

Ashmont · 02-07-2011, 09:29 AM

We buy boneless/Skinless chix thighs by the case (40lbs) at Restaurant Depot! Use for Pot pies, Chick salad, Chix Caesar salads and a bunch of other stuff. My ? actually relates back to the chix skin thread. Has anybody tried turning in Boneless thighs?

Chef Jim · 02-07-2011, 09:51 AM

Ashmont, Yes. I have seen them in a few contests that I have judged. Not that often, and I would never score less for it.

That being said, I am an FBA judge in Florida, so you should check with the org that is sanctioning the contest.

bigabyte · 02-07-2011, 09:55 AM

I do not change score based on presence of bone or skin. In fact, you are told that chicken can have skin or not have skin, same with bone, so anyone who judges down for either is being an ass-hat. So you should be able to turn them in just fine. You do run the risk of getting ass-hat judges though.

Big Ron · 02-09-2011, 08:48 PM

I just cooked some last weekend, fantastic and I trimmed all the fat I could. They were great and I am planning to do more this weekend. In TX at comps we turn in a fully jointed 1/2 a chicken.

Mister Bob · 02-09-2011, 09:54 PM

I think the problem with turning in skinless thighs is that a judge might assume that a mistake was made and the skin discarded. He or she might also believe that it takes more skill to achieve tender, bite through skin than to take it off.

True or not, that could effect the score. I realize that skinless thighs are in complete compliance with the rules and should be judged on their own merits, but judges are human, and preconceptions are hard to eliminate no matter how good the training.

HHpepper · 02-09-2011, 10:15 PM

that is my preferred meat now. I have cooked them every way imaginable(my imagination) and they turn out awesome.

Hub · 02-10-2011, 06:30 AM

I see these "now and then" in competition (KCBS) but bone-in thighs still make up 90% or more of the entries. As a judge I could care less whether the bone and/or skin is there -- its the balance of good cooking, rub and sauce that ultimately comes together or not to produce a great entry.

02-07-2011, 09:29 AM	#1
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	Boneless Skinless Chick thighs ? We buy boneless/Skinless chix thighs by the case (40lbs) at Restaurant Depot! Use for Pot pies, Chick salad, Chix Caesar salads and a bunch of other stuff. My ? actually relates back to the chix skin thread. Has anybody tried turning in Boneless thighs? __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

02-07-2011, 09:51 AM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Ashmont, Yes. I have seen them in a few contests that I have judged. Not that often, and I would never score less for it. That being said, I am an FBA judge in Florida, so you should check with the org that is sanctioning the contest. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

02-07-2011, 09:55 AM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I do not change score based on presence of bone or skin. In fact, you are told that chicken can have skin or not have skin, same with bone, so anyone who judges down for either is being an ass-hat. So you should be able to turn them in just fine. You do run the risk of getting ass-hat judges though. __________________ 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.

02-09-2011, 09:54 PM	#5
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I think the problem with turning in skinless thighs is that a judge might assume that a mistake was made and the skin discarded. He or she might also believe that it takes more skill to achieve tender, bite through skin than to take it off. True or not, that could effect the score. I realize that skinless thighs are in complete compliance with the rules and should be judged on their own merits, but judges are human, and preconceptions are hard to eliminate no matter how good the training. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

02-09-2011, 10:15 PM	#6
HHpepper Full Fledged Farker Join Date: 03-21-09 Location: Brookwood, AL.	that is my preferred meat now. I have cooked them every way imaginable(my imagination) and they turn out awesome. __________________ Weber Kettle-Mod'd Brinkman-Upright Freezer conversion-in progress-Custom offset

02-09-2011, 08:48 PM	#4
Big Ron Full Fledged Farker Join Date: 06-12-09 Location: Houston TX	I just cooked some last weekend, fantastic and I trimmed all the fat I could. They were great and I am planning to do more this weekend. In TX at comps we turn in a fully jointed 1/2 a chicken.

02-10-2011, 06:30 AM	#7
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	I see these "now and then" in competition (KCBS) but bone-in thighs still make up 90% or more of the entries. As a judge I could care less whether the bone and/or skin is there -- its the balance of good cooking, rub and sauce that ultimately comes together or not to produce a great entry. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

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