when to trim chicken

woodfolks · 04-02-2010, 09:46 PM

I going to take a run at thighs tomorrow
I was woundering when is the best time to trim to
a uniformed size. Before Brining or after right before
adding the rub

jbrink01 · 04-02-2010, 09:56 PM

First

Ron_L · 04-02-2010, 10:25 PM

Yep. Why brine stuff that you are going to throw away.

Alexa RnQ · 04-02-2010, 10:36 PM

The best time to trim chicken is at home, before the contest!
I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat.

Rub · 04-02-2010, 10:47 PM

Quote:

Originally Posted by DivaHerself

The best time to trim chicken is at home, before the contest!
I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat.

Amen to that.

Crash · 04-03-2010, 01:40 AM

Quote:

Originally Posted by DivaHerself

The best time to trim chicken is at home, before the contest!
I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat.

100% agreed. It's bad enough that we actually have to deal with the dirty bird. We always trim chicken at home, it's just so much easier.

That being said, trim before you brine/marinate.

armor · 04-03-2010, 04:20 AM

Doing my first comp this summer. Question about trimming at home....how are you repackaging?

CivilWarBBQ · 04-03-2010, 06:11 AM

Either disposable Gladware or vacuum seal.

Smoke'n Ice · 04-03-2010, 06:45 AM

After triming at home, use an extra large zip lock and place in an ice bath (melting ice water) and keep it there until time to brine. Then use the same bag and the same ice bath for the brine time. Small coolers work great and no chance of cross contamination with other items. You will have to add ice occassionally and drain some of the water off but even health departments applaude this type of procedure.

River City Smokehouse · 04-03-2010, 08:28 AM

At a contest I trim my chicken anytime after my meat is inspected and before 11pm. There really is not real reason for it other than my time managment. I will trim and de-bone and put the meat in a plastic container with lid and stick it in the fridge. I don't brine it until the next morning early.

monty3777 · 04-03-2010, 10:29 AM

Quote:

Originally Posted by armor

Doing my first comp this summer. Question about trimming at home....how are you repackaging?

If you don't have one yet think seriously about getting a foodsaver system!

BRBBQ · 04-03-2010, 10:49 AM

Quote:

Originally Posted by River City Smokehouse

At a contest I trim my chicken anytime after my meat is inspected and before 11pm. There really is not real reason for it other than my time managment. I will trim and de-bone and put the meat in a plastic container with lid and stick it in the fridge. I don't brine it until the next morning early.

Is it legal to de-bone chicken at home also?

Alexa RnQ · 04-03-2010, 11:09 AM

Absolutely. For KCBS, you can pretrim however you like (deboning included), but you may not preseason or marinate.

swamprb · 04-03-2010, 09:23 PM

It helps to Foodsaver my trimmed thighs, set a little shape to them.

04-02-2010, 09:46 PM	#1
woodfolks Knows what a fatty is. Join Date: 02-17-10 Location: plattsburgh,ny Downloads: 0 Uploads: 0	when to trim chicken I going to take a run at thighs tomorrow I was woundering when is the best time to trim to a uniformed size. Before Brining or after right before adding the rub

04-02-2010, 09:56 PM	#2
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	First __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

04-02-2010, 10:25 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Yep. Why brine stuff that you are going to throw away. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

04-02-2010, 10:36 PM	#4
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	The best time to trim chicken is at home, before the contest! I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

04-03-2010, 04:20 AM	#7
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	Doing my first comp this summer. Question about trimming at home....how are you repackaging? __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

04-03-2010, 06:11 AM	#8
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	Either disposable Gladware or vacuum seal.

04-03-2010, 06:45 AM	#9
Smoke'n Ice is one Smokin' Farker Join Date: 05-08-09 Location: Plano, TX Downloads: 0 Uploads: 0	After triming at home, use an extra large zip lock and place in an ice bath (melting ice water) and keep it there until time to brine. Then use the same bag and the same ice bath for the brine time. Small coolers work great and no chance of cross contamination with other items. You will have to add ice occassionally and drain some of the water off but even health departments applaude this type of procedure.

04-03-2010, 08:28 AM	#10
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	At a contest I trim my chicken anytime after my meat is inspected and before 11pm. There really is not real reason for it other than my time managment. I will trim and de-bone and put the meat in a plastic container with lid and stick it in the fridge. I don't brine it until the next morning early. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

04-03-2010, 11:09 AM	#13
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	Absolutely. For KCBS, you can pretrim however you like (deboning included), but you may not preseason or marinate. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

04-03-2010, 09:23 PM	#14
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	It helps to Foodsaver my trimmed thighs, set a little shape to them. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

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