Would like to know if anyone is having any luck turning in de-boned thighs in KCBS comps? I wash my thighs after trimming, but still seem to find bone shards in them after cooking and sometimes the bone marrow cooks out, turns black and looks terrible, so I did a couple of practice cooks with de-boned thighs to see how it would work and I’m not crazy about the idea, but was wondering if anyone was having any success with de-boned thighs?
Thanks breather brothers…
Thanks breather brothers…