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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 07-27-2010, 07:30 AM   #1
mobow
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Default half a thigh

This past weekend I judged a contest where all six of my chicken samples were a half of a thigh. Looks like a meat cleaver is taken and the thigh bone is cut in half. It is then presented to look like a small thigh. I am assuming this presentation must be doing well as it is becoming more popular. My question is. From a cooks point of view what are the advantages of cooking this cut?. thanx keith
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Unread 07-27-2010, 07:36 AM   #2
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Besides presentation maybe trying to save a couple of dollars not cooking as much meat. Chicken is inexpensive but people are people!
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Unread 07-27-2010, 07:40 AM   #3
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I wish you would have taken pictures of that.
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Unread 07-27-2010, 07:44 AM   #4
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are you sure its not just them cutting off the knuckle end of the bone?
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Unread 07-27-2010, 07:46 AM   #5
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Was it skinless?
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Unread 07-27-2010, 07:47 AM   #6
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^^^ that would be my guess as well. Maybe they go a little carried away with the cleaver when doing so.
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Unread 07-27-2010, 07:50 AM   #7
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Maybe they had to cut it that way to fit in their muffin pans.
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Unread 07-27-2010, 07:52 AM   #8
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Quote:
Originally Posted by butts a fire View Post
Maybe they had to cut it that way to fit in their muffin pans.
great point
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Unread 07-27-2010, 08:02 AM   #9
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Quote:
Originally Posted by Sledneck View Post
are you sure its not just them cutting off the knuckle end of the bone?
That may be what they are doing. Is it mainly a presentation thing?
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Unread 07-27-2010, 09:13 AM   #10
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Is their anything in the Judging that weights the size and appearance of the chicken, as in same size, and shape?

Could be a reason?
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Unread 07-27-2010, 09:19 AM   #11
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Could have been the size of the boxes... we'll cut off the knuckles to make the thighs fit nicely in th box
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Unread 07-27-2010, 11:39 AM   #12
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Quote:
Originally Posted by butts a fire View Post
Maybe they had to cut it that way to fit in their muffin pans.
That would be my guess.
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Unread 07-27-2010, 01:18 PM   #13
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Quote:
Originally Posted by Sledneck View Post
are you sure its not just them cutting off the knuckle end of the bone?
Who ever heard of such a crazy thing? and with chicken you say?
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Unread 07-27-2010, 03:40 PM   #14
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Quote:
Originally Posted by Sledneck View Post
are you sure its not just them cutting off the knuckle end of the bone?
I think we have a winner.

I've seen/heard of folks doing this.

I prefer to buy n cook a dozen pieces and then select the best (most uniform in size, appearance, shape, etc.)
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Unread 07-27-2010, 05:37 PM   #15
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Quote:
Originally Posted by mobow View Post
This past weekend I judged a contest where all six of my chicken samples were a half of a thigh. Looks like a meat cleaver is taken and the thigh bone is cut in half. It is then presented to look like a small thigh. I am assuming this presentation must be doing well as it is becoming more popular. My question is. From a cooks point of view what are the advantages of cooking this cut?. thanx keith
Wait a minute. Are you saying that every different entry all had these very trimmed thighs, or that all the thighs in one box had them?

I take 2 months off and standard convention for chicken changes again, ?
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