Chicken Thighs Bone-in ?

[crash336]

My first KCBS Backyard coming up, I tried boneless, cupcake and bone-in, just not sure what way I will go. My Boneless seemed small, bone-in were a bit non-uniform. Cupcake I just missed on the skin too many time and I didn't like that my flavor profile was also affected. Just curious to know the thought of others. Thanks in advance..

 

[crash336]

Oh forgot, I cut the knuckles off the bone in thighs, I didn't get fragments but it would be a big concern if I go this route.

 

[cpw]

If I'm doing thighs, I always do bone in, and cut one knuckle so I can make them the same width.

 

[Qbert60]

if doing the cupcake tin things, switch to a mini loaf pan. Easier and more uniform.

 

[ITBFQ]

if doing the cupcake tin things, switch to a mini loaf pan. Easier and more uniform.

Took the words out of my mouth.

 

[Burnt at Both Endz]

I like bone in, just learn to trim better.

 

[Roast Beast]

Cook whichever version is more consistent for you in taste and tenderness.

 

[jwriden88]

I was laying in bed last night wondering the same thing. From some experienced guys, what have you found that scored better with the judges?

I've also got my first backyard comp coming up in October so I've practiced both bone in and boneless. I've found that bone in was more uniform for me, but it takes a long time to trim to make them that way and have to be very careful in handling. The skin is still a battle I'm trying to overcome, too.

 

[Ron_L]

I was laying in bed last night wondering the same thing. From some experienced guys, what have you found that scored better with the judges?

Honestly, I don't think judges care if a thigh has a bone or not. They care that they look good, taste good and are cooked well. If you can do that consistently you will do fine, bone or not.

 

[SwineGuy]

Bone in, cut the knuckle, done in mini loaf pan for uniformity that doesn't have that space-aged, freakish round orb shaped thing that comes out of cupcake pans. And I do the whole scrapping the fat thing off the back of the skin. And yes this takes forever to trim and prepare. I look at it this way. Chicken is the hardest thing to prepare, but once you are done its the easiest thing to cook.

 

[HookedonSmoke]

Took the words out of my mouth.

Mine too...

cut the flat knuckle off, use a loaf pan if shape is a concern. Cupcake chicken was a fad because of a show on tv. Leave plenty of skin on the side of the thigh so that as the fat renders it doesn't shrivel too much.

 

[HookedonSmoke]

you guys must be cooking in Lenoir, NC?

 

[Wackadoo]

I have turned in countless boneless thighs over the past few years. I did receive some comment cards where judges did not like it. I switched last year to bone in with one knuckle cut off. My scores have not suffered and if anything climbed slightly. Leaving the bone in is way easier and faster. Focus on tenderness and flavor. Don't worry about the bone.

 

[Bob in Corona]

Personally, with or without a bone gets my equal attention. Although, if without AND heavy sauced... have found holding onto those little buggers... 'Interesting'

 

[crash336]

thanks for your comments, the event is in Newton/Hickory NC on the 23rd

 

[thunderalley3]

I have to agree with bone in, as a judge and a competitor.
As a judge the bone in seem easier to hold and they seem to get a better bite through. I dont mind boneless, but they seem to not produce a good bite through if not cooked spot on, they tend to pull or fall apart easier than bone in. The bone gives it some stability.
As a competitor, I think that I get a little flavor by trimming the knuckles off as the marrow leeches into the thigh while cooking.

 

[ITBFQ]

Personally, with or without a bone gets my equal attention. Although, if without AND heavy sauced... have found holding onto those little buggers... 'Interesting'

I like to take a couple plastic forks and break off the middle two tines. Easy to poke into the chicken to place in the box.

 

[Bob in Corona]

I like to take a couple plastic forks and break off the middle two tines. Easy to poke into the chicken to place in the box.

Haven't experienced the slipperiness outside the tent... only inside the tent, where only fingers are allowed.

 

[jwriden88]

you guys must be cooking in Lenoir, NC?

Yep! That's where I'll be cooking!

 

[wbook01]

From another judge's perspective, I agree that it tends to be easier to get a good bite from a bone-in thigh. And boneless thighs tend to be a bit drier on the inside.