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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 01-19-2010, 11:26 AM   #1
topchefvt52
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Default Tips on thighs

Howdy everyone! I'm a noob here so please forgive if this subject's been queried in the past.

After 10 years of backyard Q I'm hoping to enter this years Harpoon Championship of New England.

Question on chicken thighs, I'm happy with my past results with the exception of the skin. I can get a crisp skin via cowboy charcoal (offset grill method) but I prefer the smoke flavor of the offset or pellet smoker.

I'd appreciate any tips on hitting the crispy skin/smokey meat nirvana point.

Thanks!
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Unread 01-19-2010, 12:48 PM   #2
Big Mike's BBQ
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Some guys start on the smoker then transfer to the grill, just to crisp the skin.

Big Mike
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Unread 01-19-2010, 02:08 PM   #3
PatioDaddio
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Get Adam Perry Lang's book, Serious Barbecue and try his method. I can't say enough good things about the book.

John
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Unread 01-19-2010, 04:18 PM   #4
topchefvt52
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Thanks gentlemen.

Someone else was praising Lang's book in another Que forum...I'll have to jump on that one.
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Unread 01-19-2010, 06:52 PM   #5
BigJimsBBQ
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Dad builds great smokers and son is great chef ... what a combo. Just ordered book myself ... Thanks for the lead.
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Unread 01-19-2010, 07:57 PM   #6
Contracted Cookers
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your not cooking for your self . try a few different methods and flavors invite some friends and there you go .
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Unread 01-20-2010, 10:02 AM   #7
Arlin_MacRae
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Moved to the Competition section for ya, top. You might get a more focused response here.
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Unread 01-20-2010, 12:34 PM   #8
Rich Parker
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Quote:
Originally Posted by PatioDaddio View Post
Get Adam Perry Lang's book, Serious Barbecue and try his method. I can't say enough good things about the book.

John
Excellent book!
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