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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 03-28-2012, 10:44 AM   #1
K-Train
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Default Shaping thighs

I usually cook boneles thighs and have no problem shaping them up. I did a practice with old fashion bone in thighs yesterday. I really struggled shapping them up. Any tips?
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Unread 03-28-2012, 11:09 AM   #2
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We do bone in thighs. We try to trim and shape them all as close as possible, but we find that we have to cook two dozen or so to get six that look similar after cooking.
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Unread 03-28-2012, 11:26 AM   #3
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As and organizer and judge - not a cook- it seems logical to me that either Zumba dancing or and exercise bike are worth a try.

And now for something completely different .....
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Unread 03-28-2012, 11:32 AM   #4
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I was thinking P90X
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Unread 03-28-2012, 11:43 AM   #5
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Check out this site.

http://www.howtobbqright.com/
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Unread 03-28-2012, 11:55 AM   #6
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Quote:
Originally Posted by K-Train View Post
I usually cook boneles thighs and have no problem shaping them up. I did a practice with old fashion bone in thighs yesterday. I really struggled shapping them up. Any tips?
sorry, no good answer other than practice. After about 50 you should be getting good at it.
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Unread 03-28-2012, 12:09 PM   #7
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That being said for all you judges out there. What scores better bone or boneless?
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Unread 03-28-2012, 12:16 PM   #8
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We do bone in and I brine them. When done with the brine and a double wash, I shape them in my hand and use long tooth picks to hold them in the shape I want while they cook.
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Unread 03-28-2012, 12:59 PM   #9
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Start with similar looking(sized) thighs, trim just the nasty that you need to, and let them look like thighs.
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Unread 03-28-2012, 02:19 PM   #10
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like this....

photo (28).JPG

i trim the crap out of them.

*edit* note to self, read entire OP before responding.
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Unread 03-28-2012, 02:40 PM   #11
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MAP - it is what they taste like, not the presence or absence of a bone that determines the score. For appearance- they should look like a thigh.

Boogie snap - those look mighty tempting.
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Unread 03-28-2012, 05:21 PM   #12
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I know a lot of work goes into shaping and molding thighs for boxes. Some of them look so 'perfect' its wrong if that makes any sense. Subtlety is lost, a fine line between good looking and surreal
I'm trying to think of an analogy that won't have me in the penalty box....
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Unread 03-28-2012, 07:42 PM   #13
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Thanks all. I know what you're all saying about natural looking. We've been doing boneless in a pan ala Myron. We've actually scored best in chicken, but I don't like how it looks like something from McDonalds. I'll keep practicing. Thanks for all the tips.
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