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Old 10-04-2017, 07:34 PM   #1
Rib bonez
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Default Chicken thigh advice

Been practicing on chix thighs recently for an upcoming comp but not extremely happy on the taste of the actual meat. Method of cook has been to remove and defat the skin. Rub on bottom, between skin and meat, then again on top of the skin. Last night I injected the thigh and was somewhat happy. What’s everyone’s thought on brining them for a couple of hours? Any other suggestions to improve “the meat” flavor?

Last edited by Rib bonez; 10-06-2017 at 09:42 AM..
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Old 10-04-2017, 07:54 PM   #2
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Brine or injection. I like Oakridge BBQ Game Changer All Purpose Brine and Butcher BBQ Bird Booster Original Flavor Injection.
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Old 10-04-2017, 08:13 PM   #3
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Personally I find that thighs don't need a brine or injection. I do not remove any fat or skin. Rub under and over the skin. As long as you use salt in your rub you'll basically be dry-brining them. I like them seasoned like a buffalo wing / similar flavor.
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Old 10-05-2017, 12:32 AM   #4
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I inject the thighs and then put them in a ziplock with the remaining liquid dumped over them at 6-8pm the night before. Then into the cooler in a 1/2 size foil pan laid flat. Then rub them between 7-9am.
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Old 10-05-2017, 08:05 AM   #5
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We brine in a simple honey/salt solution. No injection. No scraping skins.

Season top and bottom of thigh. Cook in half pan. Sauce and serve. We haven't blown it out of the water with chicken but it's certainly not the entry that holds us back
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Old 10-05-2017, 08:19 AM   #6
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So you take the skin off, defat it then put it back on? I've always heard that bones and fat are what gives the meat flavor. Other than whatever you might inject or rub it with of course.
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Old 10-05-2017, 12:49 PM   #7
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The best way to defat chicken is to soak overnight in a blend of 4 parts water to 1 part Dawn.

Everybody knows Dawn is a great grease cutter.
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Old 10-05-2017, 01:10 PM   #8
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Quote:
Originally Posted by Gowan View Post
The best way to defat chicken is to soak overnight in a blend of 4 parts water to 1 part Dawn.

Everybody knows Dawn is a great grease cutter.
Sorry about that. I was hit on the head by a tree limb yesterday, and I think it scrambled my satirical lobe.

Please don't put soap on your chicken. That's a really bad idea.
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Old 10-05-2017, 02:56 PM   #9
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I think brining and injecting is an unnecessary step. My scores improved after I gave up the needle.
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Old 10-05-2017, 08:12 PM   #10
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Big fan of Butcher's Bird Booster Original.
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Old 10-06-2017, 09:48 AM   #11
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Quote:
Originally Posted by Gowan View Post
The best way to defat chicken is to soak overnight in a blend of 4 parts water to 1 part Dawn.

Everybody knows Dawn is a great grease cutter.
I thought the new secret was a vinegar soak?

(Sorry OP a joke from another thread)
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Old 10-06-2017, 09:55 AM   #12
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Quote:
Originally Posted by Gowan View Post
The best way to defat chicken is to soak overnight in a blend of 4 parts water to 1 part Dawn.

Everybody knows Dawn is a great grease cutter.
Everybody know that Gojo cuts grease better.
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Old 10-06-2017, 10:19 AM   #13
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Quote:
Originally Posted by Gowan View Post
The best way to defat chicken is to soak overnight in a blend of 4 parts water to 1 part Dawn.

Everybody knows Dawn is a great grease cutter.
Quote:
Originally Posted by newtwoq View Post
I thought the new secret was a vinegar soak?

(Sorry OP a joke from another thread)
Has the Listerine fad faded away?

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Old 10-09-2017, 10:52 AM   #14
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I season with Ajax.. It cuts grease and ads a little tooth
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Old 10-09-2017, 11:02 AM   #15
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Mayonnaise...

But really I just injected with butchers honey flavor last contest and had good results(174). I was dry brining before that with decent results. I didn't scrape the skins, just squared them up to size and removed the large chucks of fat.
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