Bone in/Bone out Thighs

Hozman · 01-19-2012, 11:14 AM

Chicken by far is my weakest link. Going to do a couple local comps this summer and need to start making my chicken better. Been doing a lot of reading on here and looking at pics. Was curious to how many leave the thigh bone vs. how many de-bone their thighs

bover · 01-19-2012, 11:40 AM

As a judge, I could care less which one comes across the table. As a competitor, we do boneless because we seem to get more consistent results with our cooking process. Chicken is cheap. I'd recommend practicing a lot both ways and see what works best for you and your team.

tmcmaster · 01-19-2012, 02:26 PM

I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence.

boogiesnap · 01-19-2012, 03:54 PM

Quote:

Originally Posted by tmcmaster

I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence.

bone what? in or out.

Pelkster · 01-19-2012, 05:00 PM

I've got a 10th place call boneless and a 5th place bone in. For me, it all depends on how ambitious I feel when trimming the chicken before a competition. I don't change my cook times at all either way, and it's been pretty consistent.

Mister Bob · 01-19-2012, 11:23 PM

I think the thighs stay a little moister with the bone in. But it could be my imagination...

Gore · 01-19-2012, 11:34 PM

Quote:

Originally Posted by Mister Bob

I think the thighs stay a little moister with the bone in. But it could be my imagination...

I'd definitely agree with you there, but the moistness also depends strongly on the amount of prep that goes into it. If there is no prep beforehand, you may have to deal with dryness and that can be no fun at all.

boogiesnap · 01-20-2012, 08:05 AM

Quote:

Originally Posted by Gore

I'd definitely agree with you there, but the moistness also depends strongly on the amount of prep that goes into it. If there is no prep beforehand, you may have to deal with dryness and that can be no fun at all.

Big George's BBQ · 01-20-2012, 09:13 AM

I prefer bone in

kurtsara · 01-20-2012, 09:45 AM

I prefer bone in, I don't think boneless or chicken that has been in muffin pans looks as good, in my opinion chicken thighs should not all look identical.

BC Squared · 01-20-2012, 11:10 AM

^^^^^yet, if they don't look all the same, your appearance score will reflect....so now what!

Gore · 01-20-2012, 11:36 AM

With bone in, the last thing on my mind is whether one thigh looks bigger than another.

bigabyte · 01-20-2012, 11:52 AM

I'm more of a breast man myself.

Gore · 01-20-2012, 12:01 PM

I think if you're worrying too much about appearance with bone in, you're probably going to end up with bone out.

boogiesnap · 01-20-2012, 12:08 PM

it all looks good once it's in the clam anyway.

however, i debone for a number of reasons.
1) consistency. each thigh is exactly the same and will cook likewise.
2) the "vein" is removed and any doubt of undercooking
3) no chance of bone fragments(if trimming the knuckle)
4) skin can wrap around entire peice and avoid the "hairpeice" look.

View Poll Results: Thighs with or with out bone
Yes, I turn in deboned thighs	17	19.10%
No, I leave the bone in	68	76.40%
I find it doesn't matter	4	4.49%
Voters: 89. You may not vote on this poll

01-19-2012, 11:14 AM	#1
Hozman Full Fledged Farker Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country Downloads: 0 Uploads: 0	Bone in/Bone out Thighs Chicken by far is my weakest link. Going to do a couple local comps this summer and need to start making my chicken better. Been doing a lot of reading on here and looking at pics. Was curious to how many leave the thigh bone vs. how many de-bone their thighs __________________ 18.5 & 22.5 WSM-Weber one touch. Head cook Thick and Thin BBQ

01-19-2012, 11:40 AM	#2
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	As a judge, I could care less which one comes across the table. As a competitor, we do boneless because we seem to get more consistent results with our cooking process. Chicken is cheap. I'd recommend practicing a lot both ways and see what works best for you and your team. __________________ Josh [URL="https://plus.google.com/105803044811423652815"]Google+[/URL] KCBS CBJ #56828 Team [URL="http://www.bigskysmokers.com"]Big Sky BBQ[/URL] [B]UDS, Weber OTG, Maverick ET-732, Mega-Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen [/B][I]"If I were just a bit more humble, I'd be perfect"[/I]

01-19-2012, 02:26 PM	#3
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence. __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

01-19-2012, 05:00 PM	#5
Pelkster On the road to being a farker Join Date: 02-09-11 Location: Boston, NY Downloads: 0 Uploads: 0	I've got a 10th place call boneless and a 5th place bone in. For me, it all depends on how ambitious I feel when trimming the chicken before a competition. I don't change my cook times at all either way, and it's been pretty consistent. __________________ Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Weber Kettle

01-19-2012, 11:23 PM	#6
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	I think the thighs stay a little moister with the bone in. But it could be my imagination... __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

01-20-2012, 09:13 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I prefer bone in

01-20-2012, 09:45 AM	#10
kurtsara Full Fledged Farker Join Date: 07-27-07 Location: Princeton Minnesota Downloads: 0 Uploads: 0	I prefer bone in, I don't think boneless or chicken that has been in muffin pans looks as good, in my opinion chicken thighs should not all look identical. __________________ Kurt - Ole Hickory CTO - FIREHOUSE BBQ Vending Trailer

01-20-2012, 11:10 AM	#11
BC Squared Full Fledged Farker Join Date: 09-16-11 Location: Kansas Downloads: 0 Uploads: 0	^^^^^yet, if they don't look all the same, your appearance score will reflect....so now what!

01-20-2012, 11:36 AM	#12
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	With bone in, the last thing on my mind is whether one thigh looks bigger than another. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

01-20-2012, 11:52 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I'm more of a breast man myself. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-20-2012, 12:01 PM	#14
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I think if you're worrying too much about appearance with bone in, you're probably going to end up with bone out. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

01-20-2012, 12:08 PM	#15
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	it all looks good once it's in the clam anyway. however, i debone for a number of reasons. 1) consistency. each thigh is exactly the same and will cook likewise. 2) the "vein" is removed and any doubt of undercooking 3) no chance of bone fragments(if trimming the knuckle) 4) skin can wrap around entire peice and avoid the "hairpeice" look. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

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