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Old 07-28-2020, 09:50 PM   #1
rdstoll
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Default Chicken trimming/forming help requested

I did my first and only comp in 2015 but am wanting to do 1-2 per year. Was hoping to get back into the action in 2020 but, you know.

I'm okay with brisket. Same with pork. And ribs I know I can fine-tune with practice. But chicken has always escaped me. I have a good flavor profile but appearance is always terrible. Can anyone point me towards good videos or someone who demonstrates good tips? Looking to hunker down and practice.
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Old 07-29-2020, 06:43 AM   #2
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Here are a couple of very good videos...

https://girlscangrill.com/recipe/com...hicken-thighs/

https://youtu.be/_OoGp9zj_NU
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Old 07-29-2020, 05:32 PM   #3
djqualls
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Some questions first;

Thighs, or legs?

What do you cook your chicken on?

What brand of chicken do you plan to use?
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Old 07-29-2020, 08:35 PM   #4
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Quote:
Originally Posted by djqualls View Post
Some questions first;

Thighs, or legs?

What do you cook your chicken on?

What brand of chicken do you plan to use?
Thighs almost certainly.

I cook on a Shirley reverse flow.

I use smart chicken air-chilled.
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Old 07-30-2020, 12:28 PM   #5
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With those thighs you really don’t need to scrape the skin unless there is some pocket of yellowish fat and the get it off.
I Jacquard the skin really good on both sides and always have bite thru skin. I believe that the fat renders out that way and keeps flavor on the meat.

Start out uncovered in a good hot part of the pit for 30 mins to set it up then cover to braise it tender.

My preference is Cooking it on a drum
Hope that helps.
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