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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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Old 01-13-2010, 10:40 AM   #1
HumboldtSmokeBBQ
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Default Bone in or bone out????

1st comp is in a month. My chicken is on the mark...
This is a CBBQA event, which I think judges the same as a KCBS event.
Do judges prefer the chicken bone in or out???
I have been taking the bones out of my thigh...does it matter?
Any one know which way to go on this, or is this an invitation to a totally circular debate with no answer?
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Old 01-13-2010, 10:51 AM   #2
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California has its own judging preferences in that regard, but good product is rewarded. Nobody can argue with moist, tender and flavorful. It's not like some areas where frankenchicken is practically an unwritten rule.

ETA: Are you talking about Hangtown? Wiki page says KCBS scoring will be used.
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Old 01-13-2010, 10:53 AM   #3
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Interesting question. I'm looking forward to the responses.

Let the debate begin............
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Old 01-13-2010, 11:11 AM   #4
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Most folks I know up here do bone in...but ya gotta do whatever works for the local judges down there...
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Old 01-13-2010, 11:18 AM   #5
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we do bone in thighs. trim em up nice, scrape the skin, brine them for a lil while, still havent gotten a call yet...might be time to break out the muffin pan and sculpt me some chicken.
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Old 01-13-2010, 12:32 PM   #6
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Quote:
Originally Posted by DivaHerself View Post
ETA: Are you talking about Hangtown? Wiki page says KCBS scoring will be used.
i am talking about that event...so what does that mean...is frakenchicken expected?
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Old 01-13-2010, 12:35 PM   #7
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Hangtown is a very informal backyard event, with the focus being on bringing new teams up to speed on entries, boxing, etc. If you've been reading here and are worrying about boneless chicken, I'd be willing to bet you'll be pretty much ahead of the curve.
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Old 01-13-2010, 01:09 PM   #8
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I have always gone bone in (but dont go by me). I spoke with a judge who does a bunch of comps and he said I thinks he's only gotten boneless thighs 1 or 2 times over the years. I hope someone who does well in chicken will chime in and let us know their thoughts.
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Old 01-13-2010, 01:23 PM   #9
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Quote:
Originally Posted by DivaHerself View Post
Hangtown is a very informal backyard event, with the focus being on bringing new teams up to speed on entries, boxing, etc. If you've been reading here and are worrying about boneless chicken, I'd be willing to bet you'll be pretty much ahead of the curve.
I am aware that it is an informal event...but we need to take it seriously. It is my first comp, and i need to bring my A-game so folks know we are for real, And I want to turn in good product, If i am ahead of the curve, that is great...

My take so far is that most folks are turning in bone in chicken then?
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Old 01-13-2010, 01:24 PM   #10
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I prefer bone in. Good luck!
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Old 01-13-2010, 01:37 PM   #11
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I thought I had turned in boneless once last year, but the pictures don't agree. I much prefer bone-in as well.
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Old 01-13-2010, 01:49 PM   #12
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Thanks for your input every one.
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Old 01-13-2010, 02:13 PM   #13
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If you take the bone out, why do you do it? Does it serve a particular purpose? I guess that's where I'd start. If it serves a purpose then great. If it's just to be different, well - IMHO, KCBS BBQ is basically a conformity contest so I suppose I'd stick with what works.
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Old 01-13-2010, 02:28 PM   #14
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Quote:
Originally Posted by HumboldtSmokeBBQ View Post
Do judges prefer the chicken bone in or out???
I don't think judges should prefer one over the other, nor should they mark up or down for the absence or presence of a bone.
Judges judge what they taste, not whether they like the bone in or out.
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Old 01-13-2010, 02:58 PM   #15
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Quote:
Originally Posted by EatonHoggBBQ View Post
I don't think judges should prefer one over the other, nor should they mark up or down for the absence or presence of a bone.
Judges judge what they taste, not whether they like the bone in or out.
I understand that, I guess this goes back to what you told me yesterday...They dont have to be uniform size. That is basically what/ehy I am asking. I know I can get uniform thighs with the bone in...but I can make every thigh exactly the same, easily, if I take the bone out.
you told me yesterday that matching the size was unimportant to you, a judge, right?

you do get judged on appereance, right?
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