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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 01-20-2013, 10:41 AM   #1
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I am sure this has probably been covered before but because I am a newbie to the site I will ask again. Competition chicken thighs should one use bone in or out have seen both used, I think it would be better to do bone out. have not done a comp yet but am going to this year thanks all
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Old 01-20-2013, 11:00 AM   #2
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People win both ways. As a judge, I mostly see bone in.


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Old 01-20-2013, 11:19 AM   #3
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Many many threads here.

Cook whichever way you do best.

I see them both ways and they both win (and lose) based on quality, not bone presence or absence

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Old 01-20-2013, 11:52 AM   #4
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Our team has cooked them bone-in and bone-out and had good results with both. It's really up to you.
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Old 01-20-2013, 06:27 PM   #5
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I had better results with bone in, but I am not a good chicken cooker, my best was 10/40'ish teams once.
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Old 01-20-2013, 07:23 PM   #6
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try using the search option and you will find a monster sized number of threads on this topic. all comes down to what you cook the best.
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Old 01-20-2013, 11:40 PM   #7
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I've cooked them both ways and have had great success with bone in. It is ultimately personal preference. For me, my prep time was cut in half by leaving the bones in them. That was a major deciding factor for me since I basically am a one man show.
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