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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-07-2018, 05:19 PM   #1
Kaptain Kadian
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Default Comp thighs on the summit

Doing some comp thighs tonight on the summit. More pics to come
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Old 10-07-2018, 05:29 PM   #2
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On the pit
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Old 10-07-2018, 05:31 PM   #3
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Dang, those almost look to perfect to eat! Can’t wait to see the end result :)
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Old 10-07-2018, 05:45 PM   #4
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Rolling hot
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Old 10-07-2018, 06:12 PM   #5
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Done
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Old 10-07-2018, 06:23 PM   #6
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The bite
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Old 10-07-2018, 06:40 PM   #7
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Scraped the fat off the inside of the skin, I take?

That's a time consuming, more than tedious process. I tip my hat to you comp cookers.

Gorgeous looking thighs!
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Old 10-07-2018, 07:12 PM   #8
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Quote:
Originally Posted by Smoking Piney View Post
Scraped the fat off the inside of the skin, I take?

That's a time consuming, more than tedious process. I tip my hat to you comp cookers.

Gorgeous looking thighs!
Scraping the skins isn't too bad if you have a really sharp knife. I got a new knife sharpener and it works really well. Scraping the skin makes a world of difference.
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Old 10-07-2018, 07:19 PM   #9
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Quote:
Originally Posted by Kaptain Kadian View Post
Scraping the skins isn't too bad if you have a really sharp knife. I got a new knife sharpener and it works really well. Scraping the skin makes a world of difference.
I definitely agree. I do it here at the house for a few chicken cooks I do, but it's it's not a fun task. With money on the line in a comp, I can see more motivation.
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Old 10-07-2018, 08:02 PM   #10
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Perfection! Those look like they hit the mark.
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Old 10-07-2018, 09:24 PM   #11
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Yessirree they look fine.
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Old 10-08-2018, 12:22 AM   #12
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Looks great!
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Old 10-08-2018, 12:41 AM   #13
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Why scrape the fat, that's the flavor!
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Old 10-08-2018, 06:53 AM   #14
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Quote:
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Why scrape the fat, that's the flavor!
Scraping the fat will give you a bite through vs. a rubbery skin.That's also why he cooked at a high temp.
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Old 10-08-2018, 07:00 AM   #15
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Nice thighs Kaptain! Did you cook them at 400 the whole time, and for how long? No pans?
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