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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 06-15-2010, 07:18 PM   #1
Pit Mama
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Join Date: 09-17-09
Location: Surry, NH
Default To Bone or not to Bone??

This past weekend at New Hampshire's Rockin' Ribfest the contest organizer had ordered 7x7 turn-in boxes instead of 9x9's. We had to basically miniturize our chicken thighs just to make them a reasonable size for the container. In doing so we had to de-bone the chicken, something we would never normally do. (I think the flavors from the bone add to the taste) Surprisingly the de-boned chicken still pulled a 6th place spot.

I was just curious what kind of results some of you have had with bone-out vs. bone-in??

Sarah of Angry Pig BBQ, Surry, NH
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Old 06-16-2010, 08:11 AM   #2
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Join Date: 08-17-06
Location: Albany, NY

I know of a few top 10 teams that have deboned there chicken and they do very well with it.
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