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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 11-19-2010, 03:25 PM   #1
watertowerbbq
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Default Competition Thighs

Today I worked on my competition thighs. I need to figure out how they cook on the new smoker. They were slightly overcooked, but the skin was nice and bite through. The smoker was running a little hotter than I wanted it to. Enjoy the pics.


On the smoker



Sauced and ready to go back on the smoker


Just off the smoker


Obligatory bite shot
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Unread 11-19-2010, 03:35 PM   #2
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Love the look of that bite. I am planning on doing some chicken practice this weekend. Care to share any of your techniques? keith
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Unread 11-19-2010, 03:44 PM   #3
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Those look good. Made me hungry.
Looked moist even if they were overcooked.
Keep practicing. What are these going to be like when you
get everything the way you want it?
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Unread 11-19-2010, 03:47 PM   #4
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What kind of cooker is that?
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Unread 11-19-2010, 04:20 PM   #5
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Looks good. How hot did you cook 'em?
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Unread 11-19-2010, 05:50 PM   #6
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
What kind of cooker is that?
His signature lists a Backwoods Competitor. From the few pics, I'd say it is (the square grates and swiss cheese holes give it away).


Regarding the OP
practice, practice, practice

I'm a skin scraper. I also like to trim mine into uniform rectangles.
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Unread 11-19-2010, 06:14 PM   #7
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
What kind of cooker is that?
It's a Backwoods Competitor and the temps were around 325º - 350º.
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Unread 11-19-2010, 10:51 PM   #8
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Good lookin' eats right there, Matt! If they weren't over done a bit you would have a winner.
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Unread 11-20-2010, 07:25 AM   #9
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Fantastic! I've always struggled with getting bite-thru skin consistent.
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Unread 11-22-2010, 09:14 AM   #10
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Looks like you're heading down the right road...

I figure that I'll start practicing on chicken again come December...
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Unread 11-22-2010, 10:00 AM   #11
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Made some thighs this weekend and was happy with the results. Sorry no pictures I need to get into the habit of taking some pictures to share. Thanx to all the brethren who have given suggestions on techniques in the many post that I have read. I used the scraped skin and butter baste and had good bite through skin. I think I am happy with my chicken for a first contest next spring. Next to conqueor, ribs. keith
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Unread 11-22-2010, 01:05 PM   #12
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Looking good Matt! Glad to see the BWS is finally in the house!!
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Unread 11-22-2010, 08:06 PM   #13
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Looks good to me Matt! Nice job.
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Unread 11-22-2010, 08:41 PM   #14
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Quote:
Originally Posted by pat View Post
Looking good Matt! Glad to see the BWS is finally in the house!!
Me too!
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