Chicken Practice...3's charm?

JD McGee · 09-08-2008, 07:07 PM

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...

HeSmellsLikeSmoke · 09-08-2008, 07:10 PM

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.

Pig Headed · 09-08-2008, 07:18 PM

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.

ssbbqguy · 09-08-2008, 08:37 PM

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.

Rick's Tropical Delight · 09-08-2008, 08:45 PM

you need a drip pan on the plate setter, man

thillin · 09-08-2008, 10:50 PM

Quote:

Originally Posted by Rick's Tropical Delight

you need a drip pan on the plate setter, man

That's was my first thought also.

Roo-B-Q'N · 09-09-2008, 07:54 AM

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?

JD McGee · 09-09-2008, 10:32 AM

Quote:

Originally Posted by Rick's Tropical Delight

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

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!

09-08-2008, 07:07 PM	#1
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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... __________________ Wine Country "Q" Competition BBQ

09-08-2008, 07:10 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-08-2008, 07:18 PM	#3
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	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. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

09-09-2008, 07:54 AM	#7
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska Downloads: 0 Uploads: 0	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? __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

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09-08-2008, 08:37 PM	#4
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	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.

09-08-2008, 08:45 PM	#5
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	you need a drip pan on the plate setter, man