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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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08-11-2011, 12:10 PM
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#1 |
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is one Smokin' Farker
Join Date: 03-05-11
Location: Kokomo, IN
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Chicken thigh debone question
Do you have to debone the thigh for competitions, if so why and how do you do it?
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UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy |
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08-11-2011, 02:24 PM
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#2 |
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is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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no you do not have to de-bone, i barely trim anything at all on my thighs
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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