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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 12-03-2012, 11:10 PM   #1
McEvoy AZ
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Default Chicken trimming and technique

Any advice on how to properly trim chicken thighs, as I could use some instruction. I might be trimming too much as my thighs never seem full enough. Also I am having issue with the skin. I can get bite thru, but I have been cutting the skin completely off and it seems I am hit or miss with how it works for me.i could use some advice.
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Unread 12-04-2012, 03:10 AM   #2
BigBellyBBQ
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a few coaching videos for cooking comps available and also you tube always has something...but cant replace practice..practice..
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Unread 12-04-2012, 03:25 AM   #3
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Lately, we throw a light trim on them and cook them up. No skin issues, always bite through.

Other folks remove skin and do whatever it is they do with them and then reattach before cooking.

Make sure to attempt to keep them all a consistent size. I've already said too much....good luck.
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Unread 12-04-2012, 04:32 AM   #4
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Check this out...

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Unread 12-04-2012, 07:24 AM   #5
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example "A"
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Last edited by Balls Casten; 02-17-2014 at 11:32 AM..
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Unread 12-04-2012, 07:42 AM   #6
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i don't like those veins. i trim them out.
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Unread 12-04-2012, 09:06 AM   #7
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mine look like this more or less after prep.


CHICKEN PREP.JPG
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avatar by grillman. patent pending. :mad2::becky:
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Unread 12-05-2012, 03:35 AM   #8
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Quote:
Originally Posted by boogiesnap View Post
mine look like this more or less after prep.


Attachment 73169
yep..that looks real good! Like I said practice and this looks like MANY hours of practice...and a few cases of thieghs..and beer..
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Unread 12-05-2012, 06:36 AM   #9
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http://www.thepickledpig.com/forums/...n-chicken.html

a great place to start
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Unread 12-05-2012, 08:36 AM   #10
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Chicken is the "Devil"

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