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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 06-16-2012, 04:57 AM   #1
Pitts
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Default How do you Prep your chicken ?

Our first comp is next weekend. What is it you do specifically to prep chicken thighs for cooking. I hear from many on here that it's not fun to do. Other than shaping them up to be similar in size I'm really not sure what else to do. Thanks.
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Unread 06-16-2012, 07:13 AM   #2
bbqbrad
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Get as much fat off the bottom of the skins. Some people remove tendons.
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Unread 06-16-2012, 08:19 AM   #3
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Remove skin. Scrape fat from skin. With skins removed trim up all thighs to similiar size/thickness. Inject/rub/brine etc.. and replace skins. Cook how you normally would.
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Unread 06-16-2012, 08:33 AM   #4
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I have scraped skin several times and I get bite through every time. I've tried other ways and can get good skin, but not as consistent. I think you lose some flavor when you scrape all the fat off though. I won't be scraping skin anymore as I need to spend less time prepping chicken. I'm convinced there is a better way out there.
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Unread 06-16-2012, 08:38 PM   #5
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Unread 06-16-2012, 08:45 PM   #6
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We scrape the fat and debone the thighs. Contemplating other pieces of the bird since everyone seems to do thighs. But, alas, we will likely stick with what we have done.
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Unread 06-16-2012, 09:01 PM   #7
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Ugly job, prepare yourself by having a cold six-pack available, go thru the package, or packages, we start with 30 thighs and weigh each one, then narrow those down to 18 by weight, eliminating the light/heavy weight ones, next is removing the skin, if they are damaged, or "short" skins we steal skins from the larger pieces we eliminated earlier, scrap all the skins, this is where about 3 beers come in handy, next square the thighs and remove the blood veins(two beers minimum here), wash the thighs really good, pat dry, put skins back on and plastic wrap together for comp. day. Hopefully you have more beer because by now you will most likely have one nasty back-ache.
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Unread 06-16-2012, 10:24 PM   #8
bmanMA
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How do I prep chicken? Bitching and moaning the entire time.
Oh yes and cocktailing. Anyone that tells you they prep chicken sober is either lying or insane
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Unread 06-17-2012, 12:14 AM   #9
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Cupcake method seems to be the best that I have tried. No need to remove skin or scrap it and stuff. Just a pain in the rear-end trimming and trying to size them up.

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Unread 06-17-2012, 05:42 AM   #10
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All of the ideas above are good. I suggest saran wrapping your cold beverage and using a straw to drink it. Also, a helping hand to replenish those beverages is a plus.
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Unread 06-17-2012, 02:26 PM   #11
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Quote:
Originally Posted by Crash View Post
All of the ideas above are good. I suggest saran wrapping your cold beverage and using a straw to drink it. Also, a helping hand to replenish those beverages is a plus.
Ahhh very good idea indeed... May keep the chicken police away... But I sure hate the idea of drinking beer out of a straw. But I may try the idea.
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Unread 06-17-2012, 11:16 PM   #12
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I use thighs, cut the knuckle off the end, trim the fat and remove the vein that runs along the bone. I also trim up the skins but I do not scrape. Results have been really, really good for us.
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Unread 06-18-2012, 06:00 AM   #13
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I do it all with thighs. I ruined a few turn ins before I decided to just practice like crazy on it. I am a scraper, trimmer, vein removing oyster cutter. Yes I am. Here's one of my turn ins from last year.

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Unread 06-18-2012, 07:04 AM   #14
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We have been removing the bone in our thighs. I was having trouble with blood around the bone discoloring the meat in my thighs. Even when the meat was cooked to the correct temp there would still occasionally be red blood on the bone. I don't want to risk the chance of DQ with blood around the bone. What does everyone else do about that. It sounds like most people leave the bones in the thighs. What does that gain you? I can get my thighs to look awesome and uniform without the bone. We have been getting calls in the 5-10 place range, but really want to jump to the 1-5th place calls. I am wondering if leaving the bone could help.

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Unread 06-18-2012, 10:03 AM   #15
columbia1
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Quote:
Originally Posted by Eggspert View Post
We have been removing the bone in our thighs. I was having trouble with blood around the bone discoloring the meat in my thighs. Even when the meat was cooked to the correct temp there would still occasionally be red blood on the bone. I don't want to risk the chance of DQ with blood around the bone. What does everyone else do about that. It sounds like most people leave the bones in the thighs. What does that gain you? I can get my thighs to look awesome and uniform without the bone. We have been getting calls in the 5-10 place range, but really want to jump to the 1-5th place calls. I am wondering if leaving the bone could help.

Jennifer Amundson
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One of the main reasons we marinate is to remove the red color around the bone, 1-2 hours are normally enough to clean that area up.
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