mobow
is one Smokin' Farker
- Joined
- Dec 11, 2009
- Location
- Marshall MO
Am going to do a practice comp cook this weekend of ribs, butts and chicken. I have read many threads where individuals state they hate trimming chicken and that it takes a lot of time. I have not found it to be overly time consuming and so wonder if I am missing something. I start with smart chicken thighs (air chilled no water added). I trim off excess skin to square things up a little and remove a little edge meat to give it some uniformity and call it good. I know some de-bone. But for those of you who cook bone in do you do anything else that I am missing? keith