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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 07-22-2008, 10:21 PM   #1
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Default Trimming Thighs

Anyone have websites or tips for trimming thighs for comps?

Do you do most of the trim pre-cook?
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Unread 07-23-2008, 07:42 AM   #2
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Quote:
Originally Posted by CivilWarBBQ View Post
Now that's funny right there! I wonder if they still make that thing?

On topic: Yes you trim chicken thighs before cooking. The only trimming you should do when cooked is to snip off any little pointy bits that form on the edges. Any further cutting will be very obvious and hurt your appearance scores more than it helps.
many teams trim them more than cutting off the "little pointy bits" and do very well
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Unread 07-23-2008, 07:49 AM   #3
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I have no clue when it comes to getting thighs ready to cook so I'll stay out and watch for knowledge from the experts...
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Unread 07-23-2008, 08:16 AM   #4
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Originally Posted by Jeff_in_KC View Post
I have no clue when it comes to getting thighs ready to cook so I'll stay out and watch for knowledge from the experts...

Absolutly no expert here but this has helped me in the past. Although I have changed what I do now.

These were done hastely,It was the first time I had tried to trim them. Hope this helps you get to where you want to be. Some need more trimming, Some need less. Good Luck with em.







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Unread 07-23-2008, 08:45 AM   #5
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^^^^^ What he said....

I actually pin mine with skewers to keep the skin tight while cooking....
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Unread 07-23-2008, 11:03 AM   #6
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Originally Posted by Divemaster View Post
^^^^^ What he said....

I actually pin mine with skewers to keep the skin tight while cooking....
I sometimes pin also, but I am always afraid of forgeting to remove a toothpick in for turn-ins.
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Unread 07-23-2008, 04:26 PM   #7
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All I can say is in three years of cooking and judging in the Southeast I've never seen aggressive trimming of cooked thighs that I know of. How do you keep it from being obvious? How can you cut on a cooked piece without compromising the skin?

Maybe this is a midwestern thing, or a technique used for folks who grill thighs rather than smoke them? I'd love to hear more about this!

Oops, sorry. This post was meant as a reply to billm's, comment. Forgot to use the quote function.
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Unread 07-23-2008, 04:57 PM   #8
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Quote:
Originally Posted by CivilWarBBQ View Post
All I can say is in three years of cooking and judging in the Southeast I've never seen aggressive trimming of cooked thighs that I know of. How do you keep it from being obvious? How can you cut on a cooked piece without compromising the skin?

Maybe this is a midwestern thing, or a technique used for folks who grill thighs rather than smoke them? I'd love to hear more about this!

Oops, sorry. This post was meant as a reply to billm's, comment. Forgot to use the quote function.
I cut down to the skin then sort of scrape (shave, whatever, Andy! ) in off the skin so the skin stays intact.
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Unread 07-23-2008, 05:00 PM   #9
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Quote:
Originally Posted by Jeff_in_KC View Post
I cut down to the skin then sort of scrape (shave, whatever, Andy! ) in off the skin so the skin stays intact.

Are you scraping the skin after the chicken's cooked Jeff?

We scrape but do it before cooking.
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Unread 07-23-2008, 05:31 PM   #10
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I pull the skin off the thigh and scrape as much fat off the inside of the skin as I can. THen I cut as much yellow fat off the meat as I can while I try and shape the thigh. THen I roll the thigh back up in the skin, cut off any excess and put it skin seam side down in a pan to marinade.
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Unread 07-23-2008, 07:18 PM   #11
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Quote:
Originally Posted by CivilWarBBQ View Post
All I can say is in three years of cooking and judging in the Southeast I've never seen aggressive trimming of cooked thighs that I know of. How do you keep it from being obvious? How can you cut on a cooked piece without compromising the skin?

Maybe this is a midwestern thing, or a technique used for folks who grill thighs rather than smoke them? I'd love to hear more about this!

Oops, sorry. This post was meant as a reply to billm's, comment. Forgot to use the quote function.
similar to what the pictures above show..we actually remove the skin then cut the "oyster" out , trim up the sides then wrap skin back on. All the peices look uniform and look great in the box. As far as it looking obvious im not sure what you mean.
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Unread 07-23-2008, 07:35 PM   #12
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Quote:
Originally Posted by The Pickled Pig View Post
Are you scraping the skin after the chicken's cooked Jeff?

We scrape but do it before cooking.

Sorry Paul... I wasn't clear. I do all my scraping before cooking and before marinating. I do very little trimming after cooking. Only things that have started to stick out after cooking.
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Unread 07-23-2008, 09:45 PM   #13
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Mutha Chicken BBQ I owe you a cold one (or many)

Hopefully I'll run into you at one of the mid-atlantic comps one of these days.
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Unread 07-24-2008, 02:44 AM   #14
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Quote:
Originally Posted by billm View Post
similar to what the pictures above show..we actually remove the skin then cut the "oyster" out , trim up the sides then wrap skin back on. All the peices look uniform and look great in the box. As far as it looking obvious im not sure what you mean.
You are doing this with the finished chicken just before building the box?

Our skin is so tender and bonded to the meat when the thighs come out of the cooker there's no way we could remove the skin at that stage without ruining the chicken. We've always done all our trimming raw except for cleaning up those odd bits that form during cooking. Whenever I've tried to do any serious cutting on a cooked thigh the result is always very noticeable - it sort of looks like somebody chopped off a bite before putting the piece in the box so we end up not using it anyway.

It seems like trimming after cooking would be more work because you'd have to reapply sauce and return them to the heat to set it after all that handling. What do you see as the advantages of trimming after cooking rather than before?
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Unread 07-24-2008, 07:04 AM   #15
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Quote:
Originally Posted by DBrentster View Post
Mutha Chicken BBQ I owe you a cold one (or many)

Hopefully I'll run into you at one of the mid-atlantic comps one of these days.
We'll be in stevensville this weekend! Stop by anytime we'll have plenty in our camp!

Hope it gets you started, Again there were some very good tips provided in all the reading here. Good luck with it.
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