Competition Chicken

hogzgonewild · 11-22-2011, 12:24 PM

Guys,

We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs?

How do you get skin to reach around? Do you cut off "Knuckle" or remove veins??

Thanks,
Hogz Gone Wild

Slamdunkpro · 11-22-2011, 12:40 PM

Quote:

Originally Posted by hogzgonewild

Guys,

How do you get skin to reach around?

I find that if I buy it dinner and a movie first it helps

Off to the penalty box I go!

K-Train · 11-22-2011, 12:51 PM

^^^sometime you have t take it out severaltimes before it will reach around

Smokin' Gnome BBQ · 11-22-2011, 01:08 PM

Quote:

Originally Posted by hogzgonewild

Guys,

We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs?

How do you get skin to reach around? Do you cut off "Knuckle" or remove veins??

Thanks,
Hogz Gone Wild

I trim to similar size and shape, I dont remove the knuckle. If I did remove the knuckle I would use a set of poultry shears.

hogzgonewild · 11-22-2011, 01:30 PM

Holy Crap....now that was funny.....

Rephrase - How do you get the skin to reach all the way around the chicken thigh?

mobow · 11-22-2011, 01:32 PM

I don't get it to reach all the way around just take it to the edge. Trim to square it up a little and I do cut off the knuckle. have fun. keith

bbqbrad · 11-23-2011, 10:27 AM

I pull the skin around, trim, then pin using these... T-pins

http://lh4.googleusercontent.com/pub...Xdcded624WTD7e

bbq.tom · 11-23-2011, 11:26 AM

Just a quick comment from a judge's perspective, be VERY careful when cutting the bone as the last thing a judge wants to have in his bite of chicken is bone fragments!!! Sure won't help your score ANY!!!

Just saying...

Iamarealbigdog · 12-02-2011, 02:14 PM

better bone in then a tooth pick... DQ sucks,

ouch...

BKBBQ · 12-02-2011, 04:12 PM

Quote:

Originally Posted by bbqbrad

I pull the skin around, trim, then pin using these... T-pins

http://lh4.googleusercontent.com/pub...Xdcded624WTD7e

and always count the pins when building your box and have no distractions around it is very easy to leave one in and that is not good not good at all

Southern Home Boy · 12-03-2011, 01:34 PM

When I scrape the subcu fat off the skin, it gets "stretchier" and wraps around a trimmed up, bone-in thigh pretty well.

jcpetro97 · 12-03-2011, 05:06 PM

I haven't found a good way yet. I have tried taking the skin completely off, and didn't have good luck with that, so I just took it mostly off, leaving it attached on one side of the thigh. Had better luck with that. I am also playing around with not removing the skin at all ( read that in Ray Lampe's book ). I am trying to find a way that works for me consistently, as I am going to start doing some comps this year.

Pelkster · 12-03-2011, 07:51 PM

Haven't posted in a bit so I figured I'd drop my two cents in. Hope everyone had a good Thanksgiving.

I've done both bone in and deboned thights, both to pretty good results. My lat comp. I left the bones in and finished 5th, highest yet. I leave the skin attached to one side, and trim/square them up, including cutting off the knuckle. I then stretch the skin around and trim it up so that its even on the sides, and wraps around the opposite of the attached side. I don't scrape the skins. I cook at a higher temp for about 2.5 hrs, start to finish.

Oink Chicken.jpg

manvsgrills · 12-03-2011, 11:23 PM

[QUOTE=Slamdunkpro;1858340]I find that if I buy it dinner and a movie first it helps

You just made me about choke on my coke. LOL

Hot Sauce Hoss · 12-04-2011, 10:38 AM

Yes cut the knuckles off. Just be sure to rinse really well. I do the mm method to the t and have been rewarded with some good scores the second have of the season as a result. PM me if you like and i will try to help more.

Hot Sauce Hoss

11-22-2011, 12:24 PM	#1
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	Competition Chicken Guys, We have been doing Bone-out chicken thighs for competitions so far, but i know alot of guys are doing bone-in. Does anyone have any photos or a guide on how they prep their bone in thighs? How do you get skin to reach around? Do you cut off "Knuckle" or remove veins?? Thanks, Hogz Gone Wild

11-22-2011, 12:51 PM	#3
K-Train is One Chatty Farker Join Date: 09-22-11 Location: Edgewater, MD	^^^sometime you have t take it out severaltimes before it will reach around __________________ Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett

11-22-2011, 01:32 PM	#6
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO	I don't get it to reach all the way around just take it to the edge. Trim to square it up a little and I do cut off the knuckle. have fun. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

11-23-2011, 10:27 AM	#7
bbqbrad On the road to being a farker Join Date: 04-20-08 Location: Royston, Ga	I pull the skin around, trim, then pin using these... T-pins http://lh4.googleusercontent.com/pub...Xdcded624WTD7e __________________ Brad Maffett Head Cook and Bottle Washer Hot For Teacher BBQ hotforteacherbbq.com [COLOR="Yellow"]Yellow Thermapen Owner[/COLOR]

11-23-2011, 11:26 AM	#8
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	Just a quick comment from a judge's perspective, be VERY careful when cutting the bone as the last thing a judge wants to have in his bite of chicken is bone fragments!!! Sure won't help your score ANY!!! Just saying... __________________ [COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE]

11-22-2011, 01:30 PM	#5
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	Holy Crap....now that was funny..... Rephrase - How do you get the skin to reach all the way around the chicken thigh?

12-02-2011, 02:14 PM	#9
Iamarealbigdog On the road to being a farker Join Date: 11-07-08 Location: South Western Ontario	better bone in then a tooth pick... DQ sucks, ouch... __________________ BLACK PIG BBQ - Great food, Anywhere, Anytime & Team Canada BBQ - Canadian National BBQ TEAM

12-03-2011, 01:34 PM	#11
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	When I scrape the subcu fat off the skin, it gets "stretchier" and wraps around a trimmed up, bone-in thigh pretty well. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

12-03-2011, 05:06 PM	#12
jcpetro97 Full Fledged Farker Join Date: 05-29-11 Location: Rochester, NY	I haven't found a good way yet. I have tried taking the skin completely off, and didn't have good luck with that, so I just took it mostly off, leaving it attached on one side of the thigh. Had better luck with that. I am also playing around with not removing the skin at all ( read that in Ray Lampe's book ). I am trying to find a way that works for me consistently, as I am going to start doing some comps this year.

12-03-2011, 07:51 PM	#13
Pelkster Full Fledged Farker Join Date: 02-09-11 Location: Boston, NY	Haven't posted in a bit so I figured I'd drop my two cents in. Hope everyone had a good Thanksgiving. I've done both bone in and deboned thights, both to pretty good results. My lat comp. I left the bones in and finished 5th, highest yet. I leave the skin attached to one side, and trim/square them up, including cutting off the knuckle. I then stretch the skin around and trim it up so that its even on the sides, and wraps around the opposite of the attached side. I don't scrape the skins. I cook at a higher temp for about 2.5 hrs, start to finish. Oink Chicken.jpg __________________ Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Red Thermapen, Webber Kettle

12-03-2011, 11:23 PM	#14
manvsgrills Got rid of the matchlight. Join Date: 11-28-11 Location: Spartanburg, SC	[QUOTE=Slamdunkpro;1858340]I find that if I buy it dinner and a movie first it helps You just made me about choke on my coke. LOL

12-04-2011, 10:38 AM	#15
Hot Sauce Hoss On the road to being a farker Join Date: 05-28-10 Location: Cumming, Ga	Yes cut the knuckles off. Just be sure to rinse really well. I do the mm method to the t and have been rewarded with some good scores the second have of the season as a result. PM me if you like and i will try to help more. Hot Sauce Hoss __________________ Smokin Hoss BBQ team, 2 superior ss-2's, yoder ys640, wsm 18.5

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