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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.


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

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Unread 01-19-2012, 11:14 AM   #1
Hozman
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Default 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
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Unread 01-19-2012, 11:40 AM   #2
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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.
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Unread 01-19-2012, 02:26 PM   #3
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I have found that bone it cooks a little better for me. It also tastes much better, and allows for a more consistant appearence.
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Unread 01-19-2012, 03:54 PM   #4
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Quote:
Originally Posted by tmcmaster View Post
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.
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Unread 01-19-2012, 05:00 PM   #5
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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.
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Unread 01-19-2012, 11:23 PM   #6
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I think the thighs stay a little moister with the bone in. But it could be my imagination...
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Unread 01-19-2012, 11:34 PM   #7
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Quote:
Originally Posted by Mister Bob View Post
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.
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Unread 01-20-2012, 08:05 AM   #8
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Quote:
Originally Posted by Gore View Post
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.
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Unread 01-20-2012, 09:13 AM   #9
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I prefer bone in
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Unread 01-20-2012, 09:45 AM   #10
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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.
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Unread 01-20-2012, 11:10 AM   #11
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^^^^^yet, if they don't look all the same, your appearance score will reflect....so now what!
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Unread 01-20-2012, 11:36 AM   #12
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With bone in, the last thing on my mind is whether one thigh looks bigger than another.
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Unread 01-20-2012, 11:52 AM   #13
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I'm more of a breast man myself.
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Unread 01-20-2012, 12:01 PM   #14
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I think if you're worrying too much about appearance with bone in, you're probably going to end up with bone out.
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Unread 01-20-2012, 12:08 PM   #15
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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.
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