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Old 09-08-2008, 07:07 PM   #1
JD McGee
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Default Chicken Practice...3's charm?

Did my last practice run with chicken thighs yesterday and had trouble right out the chute. This is what I was dealing with...









So I figure...If I can make these turn out so-so I"ll be OK with good thighs. I was very happy with the taste and skin. A couple of them that weren't too badly butchered turned out OK. I feel pretty confident in my process, rub, and sauce. Now all I need are some decent thighs! Here are a few more pics just for the hell of it.







Yes...I remembered to pull the toothpics...
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Old 09-08-2008, 07:10 PM   #2
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I'm seeing some major progress there. Looks like you have the concept and technique down now. Just gotta find some big ole thighs with a lot of skin to trim down.
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Old 09-08-2008, 07:18 PM   #3
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I think you did a good job considering what you started out with. My 3rd practice will be Wednesday. I hope I can say I'm happy with the skin. It's driving me nuts.
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Old 09-08-2008, 08:37 PM   #4
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You might consider trimming more meat away, leaving more or longer skin to work with. Looks appealing. Even pieces look and score better. Saw twelve thighs in a box not long ago. That is smaller than what I turn in, but it looked good. Steve.
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Old 09-08-2008, 08:45 PM   #5
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you need a drip pan on the plate setter, man
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Old 09-08-2008, 10:50 PM   #6
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Quote:
Originally Posted by Rick's Tropical Delight View Post
you need a drip pan on the plate setter, man
That's was my first thought also.
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Old 09-09-2008, 07:54 AM   #7
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JD with those thighs, I would suggest triming more aggresively. remember the judges only need enough to get a fair and decent sample. the 12 thighs mentioned above were in a thread here recently. I believe it was Paul's team The Pickled Pig that trims them enough to get 12 to a box.
Color looks good and the last picture tells me they are juicy, how was tenderness?
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Old 09-09-2008, 10:32 AM   #8
JD McGee
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Quote:
Originally Posted by Rick's Tropical Delight View Post
you need a drip pan on the plate setter, man
I agree...my bad. I will never abuse the egg again...

Quote:
Originally Posted by Roo-B-Q'N View Post
JD with those thighs, I would suggest triming more aggresively. remember the judges only need enough to get a fair and decent sample. the 12 thighs mentioned above were in a thread here recently. I believe it was Paul's team The Pickled Pig that trims them enough to get 12 to a box.
Color looks good and the last picture tells me they are juicy, how was tenderness?
Very good...my wife actually liked them...and that is saying a lot!
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