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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 07-30-2008, 02:29 PM   #1
ipls3355
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Default Skinless thighs

I was gonna ask this in the trimming thighs thread, but it seemed to far off topic. Has anyone had any luck turning in skinless thighs, or is the skin a big appeal to the judges?
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Unread 07-30-2008, 03:05 PM   #2
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I got tired of trying to get the skin to come out bite through or crispy so I took the skin off at my last comp. Got 8th in Chicken.
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Unread 07-30-2008, 04:58 PM   #3
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Skin packs a ton of flavor. Crispy is not an easy option. But there are ways to get it bite through.

I would not try a no skin turn in. I would how ever like to see pictures of that turn in if you have it.
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Unread 07-30-2008, 07:41 PM   #4
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I have never heard of no skin turn in but I to would like to see any pics
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Unread 07-30-2008, 08:55 PM   #5
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It's not common around here, but I've seen it. Some folks have taken to building boxes with both skin on and skinless lately though.

The challenge is you have to take extra steps to keep skinless thighs moist and flavorful. A good judge shouldn't rate you down simply because the skin is omitted, as you're only supposed to judge what is in the box, not what isn't, whether you wish it was there or not.
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Unread 07-31-2008, 07:28 AM   #6
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I did up some skinless boneless thighs the other day and thought they were fantastic so that means they would probably get judged low :)
also the conspiracy mindset of a lot of judges would score low because you were probably trying to "hide" something
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Unread 07-31-2008, 09:40 AM   #7
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Quote:
Originally Posted by parrothead View Post
Skin packs a ton of flavor. Crispy is not an easy option. But there are ways to get it bite through.

I would not try a no skin turn in. I would how ever like to see pictures of that turn in if you have it.
Pigheaded did skinless and took the coveted 13th place http://www.bbq-brethren.com/forum/sh...t=chicken+skin
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Unread 07-31-2008, 10:20 AM   #8
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Quote:
Originally Posted by parrothead View Post
Skin packs a ton of flavor. Crispy is not an easy option. But there are ways to get it bite through.

I would not try a no skin turn in. I would how ever like to see pictures of that turn in if you have it.
Sorry, didn't get any pics of this entry.

Quote:
Originally Posted by CivilWarBBQ View Post
The challenge is you have to take extra steps to keep skinless thighs moist and flavorful. A good judge shouldn't rate you down simply because the skin is omitted, as you're only supposed to judge what is in the box, not what isn't, whether you wish it was there or not.
I have talked to a lot judges that will score down for skin they can't bite through. They went as far as saying the chicken would have scored better if the skin wasn't on. That's why I gave it a shot. It worked this one time, but it may bomb next time.

I cook the chicken with the skin on to keep it moist. When it's done, take the skin off and baste with bbq sauce of choice to firm up.
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Unread 07-31-2008, 10:25 AM   #9
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Quote:
Originally Posted by BBQ_Mayor View Post
Sorry, didn't get any pics of this entry.



I have talked to a lot judges that will score down for skin they can't bite through. They went as far as saying the chicken would have scored better if the skin wasn't on. That's why I gave it a shot. It worked this one time, but it may bomb next time.

I cook the chicken with the skin on to keep it moist. When it's done, take the skin off and baste with bbq sauce of choice to firm up.
After taking the skin off and before re saucing, do you re season it?
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Unread 07-31-2008, 12:07 PM   #10
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Quote:
Originally Posted by Mo-Dave View Post
After taking the skin off and before re saucing, do you re season it?
Dave

I didn't re-season it this time, but I think I would the next time I do it.
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Unread 07-31-2008, 12:34 PM   #11
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Quote:
Originally Posted by parrothead View Post
Skin packs a ton of flavor. Crispy is not an easy option. But there are ways to get it bite through.

I would not try a no skin turn in. I would how ever like to see pictures of that turn in if you have it.
Here are pics of our skinless chicked turn in at Conowingo in May. 13th place. Sorry, didn't see that Sledneck already posted link.
Attached Images
File Type: jpg IMG_1356.jpg (72.7 KB, 118 views)
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Unread 07-31-2008, 01:08 PM   #12
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Quote:
Originally Posted by Pig Headed View Post
Here are pics of our skinless chicked turn in at Conowingo in May. 13th place. Sorry, didn't see that Sledneck already posted link.
was that cooked without skin as well?
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Unread 07-31-2008, 01:20 PM   #13
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Yes.
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Unread 07-31-2008, 07:41 PM   #14
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Wow, that actually looks a lot better than I expected it to look. Not anything of your doing, just I always thought skinless chicken would look a little anemic.
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Unread 08-01-2008, 12:10 AM   #15
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I've been taking an informal survey of some judges this year about this very thing. Most of the CBJs that I have talked to (myself included) feel that an entry with tough, rubbery skin is going to loose a point on tenderness. On the appearance issue the opinion seems to be about equal as to pro/con.
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