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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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Unread 06-28-2011, 02:36 PM   #1
boogiesnap
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Default Bone in chicken prep

i got the pillow thing, but am kinda lost as to what exactly gets trimmed for a bone in thigh.
for whatever reason, i can't seem to viualize it.
i assume the skin is still scraped?

would anybody offer a tip a or two on what else to do?

thank you
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Unread 06-28-2011, 04:00 PM   #2
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I like to take a sharp knife of scissors and trim off any large ribbons of fat from the underside.

I have also trimmed them so they looked more rectangular (trim some meat parallel to the bone)
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Unread 06-28-2011, 04:31 PM   #3
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Quote:
Originally Posted by TN_BBQ View Post
I like to take a sharp knife of scissors and trim off any large ribbons of fat from the underside.

I have also trimmed them so they looked more rectangular (trim some meat parallel to the bone)
Same here on the fat - I use a large rub bottle sitting at the top of the cutting board to gauge how much of the meat to trim and to keep the sizes consistent.

Also by trimming some of the meat, your skin will reach all the way around the thigh. If you get enough skin to go all the way around, you won't need toothpicks to keep it in place. The weight of the thigh will hold it down to the grate.
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