Trying legs

4uweque · 09-07-2012, 10:49 AM

I'm gonna try turning in legs for chicken this week, I know it's a big risk but I'm tired of thighs. Any advise? (don't do it will not be accepted)

QN · 09-07-2012, 11:07 AM

Go for it. I have seen legs do well. The 1st place KCBS chicken team of the year for 2011 cooks nothing but legs.

Shiz-Nit · 09-07-2012, 11:19 AM

Keep us updated on the results

4uweque · 09-07-2012, 11:31 AM

Any opinions on how to handle the skin??

QN · 09-07-2012, 12:42 PM

Quote:

Originally Posted by 4uweque

Any opinions on how to handle the skin??

Very carefully

deguerre · 09-07-2012, 12:47 PM

They let you cook chicken in Millington and call it barbeque?

4uweque · 09-07-2012, 01:08 PM

Quote:

Originally Posted by deguerre

They let you cook chicken in Millington and call it barbeque?

At least it isn't goat!

pahutchens · 09-07-2012, 01:21 PM

I've seen some nice legs at contests this summer, including in a turn in box

One that has showed up were small legs that had a fan of breast meat over the foot end of the bone.. One of the guys who cooks and Judges said that a key was to cut the skin and tendons near the bottom so when you bite its a better experience.... if that makes sense.

Lake Dogs · 09-07-2012, 02:21 PM

Quote:

Originally Posted by 4uweque

At least it isn't goat!

barbacoa chivo is still barbacoa, barbacoa pollo is just pollo.

deguerre · 09-07-2012, 02:23 PM

I wonder if the Millington Barbeque Network has a whole goat category...

dreed · 09-07-2012, 02:38 PM

I have flipped over to ckicken lollipops last year into the beginning of this year and they were more inconsistent and had lower scores. I would cut the tendons and remove the larger ones. Then push all the meat down to the proximal part of the bone. wrap the exposed bone with aluminum foil so they wouldn't burn.

bbq.tom · 09-07-2012, 05:52 PM

From a judge's perspective, I've seen many more "leg" boxes this year than previous. One possible problem with legs is that they can seem "dryer" than thighs after sitting in a turn-in box for a while. At least that is what I've experienced.
I don't judge any different between legs and thighs, and while I take a bite from opposing sides of the piece (leg or thigh) I have not experienced tendons or anything else in the legs that hurt the tenderness score. Skin on the legs seems to have more bite-through without being removed and scraped and reassembled. Just saying...

HarleyEarl · 09-07-2012, 07:27 PM

I tried legs at a couple contests earlier this year then switched back to thighs. The presentation scores were low on the legs which seemed to transfer over to the other two scores. All scores went up with thighs - same marinade, rub, sauce, etc. Contests cost just way too much to keep turning in a cut of meat I perceived not appealing to the judges.

BTW my preference would be to turn in legs since the prep time is cut by over half. Good luck and let us know what your experience is.

Chenernator · 09-07-2012, 08:00 PM

We turned in legs last year because we couldn't find any decent thighs. Then we ended up winning. Go figure. We just left the skin as it came from the butcher.

4uweque · 09-08-2012, 07:17 PM

Well I think it worked out ok. I was solidly in the middle of the pack. Slightly better than normal for my chicken and it was much easier to prepare. I'm not giving up on them yet.

09-07-2012, 10:49 AM	#1
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn. Downloads: 0 Uploads: 0	Trying legs I'm gonna try turning in legs for chicken this week, I know it's a big risk but I'm tired of thighs. Any advise? (don't do it will not be accepted) __________________ 3 UDS's / Orion cooker / gas cabinet converted to charcoal / Weber kettle / Cowboy grill

09-07-2012, 11:07 AM	#2
QN Take a breath! Join Date: 01-16-06 Location: North Alabama Downloads: 0 Uploads: 0	Go for it. I have seen legs do well. The 1st place KCBS chicken team of the year for 2011 cooks nothing but legs. __________________ Mark D. QN 2 - WSMs KCBS Master CBJ Certified Table Captain MIM/MBN Certified Judge

09-07-2012, 11:19 AM	#3
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	Keep us updated on the results __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ

09-07-2012, 11:31 AM	#4
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn. Downloads: 0 Uploads: 0	Any opinions on how to handle the skin?? __________________ 3 UDS's / Orion cooker / gas cabinet converted to charcoal / Weber kettle / Cowboy grill

09-07-2012, 12:47 PM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	They let you cook chicken in Millington and call it barbeque? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-07-2012, 01:21 PM	#8
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	I've seen some nice legs at contests this summer, including in a turn in box One that has showed up were small legs that had a fan of breast meat over the foot end of the bone.. One of the guys who cooks and Judges said that a key was to cut the skin and tendons near the bottom so when you bite its a better experience.... if that makes sense. __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

09-07-2012, 02:23 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I wonder if the Millington Barbeque Network has a whole goat category... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-07-2012, 02:38 PM	#11
dreed Full Fledged Farker Join Date: 02-01-09 Location: Montvale, NJ 07645 Downloads: 0 Uploads: 0	I have flipped over to ckicken lollipops last year into the beginning of this year and they were more inconsistent and had lower scores. I would cut the tendons and remove the larger ones. Then push all the meat down to the proximal part of the bone. wrap the exposed bone with aluminum foil so they wouldn't burn. __________________ [COLOR=Blue]Is it 2012 Yet???[/COLOR] Three Men and a Baby Back, KCBS, CBJ 2 each 22.5 WSM Weber kettle Medium Spicewine three barrel smoker

09-07-2012, 05:52 PM	#12
bbq.tom is one Smokin' Farker Join Date: 11-23-10 Location: Hillsborough, NC (just north of Heaven - TarHeel country!) Downloads: 1 Uploads: 0	From a judge's perspective, I've seen many more "leg" boxes this year than previous. One possible problem with legs is that they can seem "dryer" than thighs after sitting in a turn-in box for a while. At least that is what I've experienced. I don't judge any different between legs and thighs, and while I take a bite from opposing sides of the piece (leg or thigh) I have not experienced tendons or anything else in the legs that hurt the tenderness score. Skin on the legs seems to have more bite-through without being removed and scraped and reassembled. Just saying... __________________ Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic"

09-07-2012, 07:27 PM	#13
HarleyEarl Full Fledged Farker Join Date: 10-29-06 Location: Paola, Kansas Downloads: 0 Uploads: 0	I tried legs at a couple contests earlier this year then switched back to thighs. The presentation scores were low on the legs which seemed to transfer over to the other two scores. All scores went up with thighs - same marinade, rub, sauce, etc. Contests cost just way too much to keep turning in a cut of meat I perceived not appealing to the judges. BTW my preference would be to turn in legs since the prep time is cut by over half. Good luck and let us know what your experience is. __________________ Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]*2010 Great American Barbecue Baste of the Year*[/B][/COLOR]

09-07-2012, 08:00 PM	#14
Chenernator Full Fledged Farker Join Date: 02-19-09 Location: Las Vegas, NV Downloads: 0 Uploads: 0	We turned in legs last year because we couldn't find any decent thighs. Then we ended up winning. Go figure. We just left the skin as it came from the butcher. __________________ 2 x 18.5" WSM, UDS, Weber 22.5" OTS, Orange Thermapen, cheapo gasser; KCBS CBJ #51836

09-08-2012, 07:17 PM	#15
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn. Downloads: 0 Uploads: 0	Well I think it worked out ok. I was solidly in the middle of the pack. Slightly better than normal for my chicken and it was much easier to prepare. I'm not giving up on them yet. __________________ 3 UDS's / Orion cooker / gas cabinet converted to charcoal / Weber kettle / Cowboy grill