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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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Old 04-18-2011, 06:13 PM   #1
chambersuac
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Default 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.
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Old 04-18-2011, 06:49 PM   #2
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and you didnt tell me about it?!?!?!?!?!?!?
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Old 04-18-2011, 06:56 PM   #3
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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
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Old 04-18-2011, 07:05 PM   #4
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Seen them a few times as a judge. I am considering doing them at a contest outside Green Bay at the end of June!
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Old 04-19-2011, 01:56 PM   #5
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Quote:
Originally Posted by Ken V View Post
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)
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Old 04-19-2011, 02:33 PM   #6
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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
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Old 04-19-2011, 06:59 PM   #7
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Done them and never done well with them. Very time consuming and a pain in the ass.
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Old 04-19-2011, 11:00 PM   #8
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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.
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Old 04-20-2011, 12:57 PM   #9
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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.
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Old 04-20-2011, 01:01 PM   #10
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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....
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Old 04-20-2011, 01:12 PM   #11
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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:
impactdwight@yahoo.com
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Old 04-20-2011, 01:28 PM   #12
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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
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Old 04-20-2011, 02:10 PM   #13
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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.
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Old 04-20-2011, 03:02 PM   #14
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Talking about a lot of work:

http://www.bbqbug.com/forums/bbq-con...n-chicken.html
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Old 04-20-2011, 03:06 PM   #15
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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.
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