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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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Old 07-24-2012, 10:21 PM   #1
davefan360
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Default Why does everyone cook chicken thighs?

Do you have to cook thighs? or is that just what works?
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Old 07-24-2012, 10:34 PM   #2
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Any part of the chicken is legal.
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Old 07-24-2012, 10:35 PM   #3
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For kcbs that is. Different associations have different rules.
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Old 07-25-2012, 07:50 AM   #4
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Because they are consistent and offer the most dark meat (flavor). They also look great in the box (when done right).
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Old 07-25-2012, 07:55 AM   #5
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For the paychecks

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Old 07-25-2012, 08:31 AM   #6
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For the paychecks

Bro those are some fine looking thighs indeed!
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Old 07-25-2012, 08:55 AM   #7
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Once upon a time we decided to get clever and turn in legs...75th out of 98 teams. Yeah, we didn't try that again.
They do look the best in a box and are more forgiving because they hold moisture better than other parts.
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Old 07-25-2012, 08:56 AM   #8
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Cooked exactly the same, most pieces of chicken will taste similar. So, taking taste out of the mix, you have a few answers above, but there is more.

Look to the definition of tenderness and you'll find most of your answer. Breasts especially have an unbelievably narrow window of when they're perfectly tender. Mix that with box preparation, time between turn-in and when a judge gets to bite in it, and it's very tough to get a breast timed correctly. Everything else perfect, slightly off in tenderness will get you middle-of-the-pack real fast. Wings you have issues with skin and the amount of meat. Some are having a little success with drums, but you have issues with tendons and presentation issues...

Frankly, going off of thighs in KCBS or KCBS style comps (ala. FBA, etc.) is risky, and a risk probably not taken by anyone hoping to compete for GC.
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Old 07-25-2012, 09:01 AM   #9
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Do you have to cook thighs? or is that just what works?
I cook thighs because that's what wins consistently. If 6 chicken heads in a box started winning consistently I'd be cooking those.
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Old 07-25-2012, 09:06 AM   #10
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Quote:
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Because they are consistent and offer the most dark meat (flavor). They also look great in the box (when done right).
I disagree. I submit that thighs are used mostly because dark meat does not dry out as quickly as white meat.
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Old 07-25-2012, 09:08 AM   #11
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I've had my best results with drumsticks actually, and even thinking about going down to chicken wings. I personally hate thighs, and think the judges have had enough of them too.
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Old 07-25-2012, 09:10 AM   #12
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Quote:
Originally Posted by Pack-A-Smokes View Post
Once upon a time we decided to get clever and turn in legs...75th out of 98 teams. Yeah, we didn't try that again.
They do look the best in a box and are more forgiving because they hold moisture better than other parts.
Millitant Squatter (Vinnie) did very well with Leg turn-ins when he cooked in competitions. There are a lot of variables to consider.
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Old 07-25-2012, 09:11 AM   #13
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Quote:
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I've had my best results with drumsticks actually, and even thinking about going down to chicken wings. I personally hate thighs, and think the judges have had enough of them too.
Good luck with that.
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Old 07-25-2012, 09:15 AM   #14
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Quote:
Originally Posted by davefan360 View Post
Do you have to cook thighs? or is that just what works?

Yes.

You cannot turn in raw chicken.
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Old 07-25-2012, 09:16 AM   #15
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Millitant Squatter (Vinnie) did very well with Leg turn-ins when he cooked in competitions. There are a lot of variables to consider.
True. I have been searching for a picture of them. It has been at least three years and many comps since. If memory serves, they looked and tasted really good. I have talked with a few teams that have done pretty well with legs, but I'm not brave enough to try it again.
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