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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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10-05-2010, 03:46 PM | #16 | |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Quote:
Scrape em at home. You are allowed to trim meat at home, so long as you don't season them (i'm sure a backyard event would also allow you to scrape the thighs at home where it is soo much easier). Might try this: Remove the skin from at least a dozen thighs Scrape the fat with a spoon (don't fret too much if you tear em a lil, but try not to) Trim the meat so they are rectangular (looks nice and makes skin fit better) Remove the real big hunks of fat Re-apply the skin to the meat (nicest meat pieces with nicest skin pieces) If you trim the meat into rectangles, you'll probably find the skin will completely encapsulate (fancy word for cover it up) and you'll need to trim the skin a bit (throw the leftover skin at anybody that looks at you weird and asks "you cookin chicken there?") Season & cook (no point in telling you how to do this, because every pitmaster has lil bit too much pride to completely follow another man's recipe word for word so you are on your own here) Use the ugly pieces to test for doneness. Serve the purdiest pieces to the judges. Remain calm and smile when they call your name and you pickup your trophy.
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Life's a party with a Backwoods Party! |
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10-05-2010, 04:30 PM | #17 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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If they are just split, I remove the backbone, remove the chine bone from the breast, trim skin and remove excess fat.
Or I split whole birds, and it doesn't add any more time. And it only takes seconds to lay the foil in the tray instead of making a bed of parsley.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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10-05-2010, 06:24 PM | #18 |
is one Smokin' Farker
Join Date: 05-12-09
Location: Sperry, OK
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Try chicken legs almost no prep. Just scrape a little fat off of the end. Cook at 275 and baste with margarine every 30 min.
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Jesse Movin' The Chains BBQ TEAM "Xquelibur" Black badazz Yoder Cimarron Custom Yoder Frontiersman II and YS1500 Reverse FEC 100 & Right Handed FEC 100 1 UDS Desert Thermapen W/ American flag Green Thermapen KCBS & PNWBA CBJ |
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Tags |
chicken, chicken skin, chicken thighs, competition chicken |
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