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Comp. thighs?

 
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Tombigbeeriverdawg
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PostPosted: Wed Apr 06 11 4:47 am    Post subject: Comp. thighs? Reply with quote

Being a KCBS CJ i know what the rules say but still wondering what you guy's and gal's think.
Would you do boneless skinless thighs or bone in skin on for Comp?
Thanks
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Raine
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PostPosted: Wed Apr 06 11 5:04 am    Post subject: Reply with quote

We do bone-in, skin on.. Trying to figure out getting the skin crispy, cause it seems judges want it and may score lower if it isn't.

Or at least that seems to be the way judging is going now a days.
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coyote
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PostPosted: Wed Apr 06 11 5:05 am    Post subject: Reply with quote

My preference skin on bone in. IMHO the skin helps keep moister in, where as the bone adds to flavor. For what it's worth thats my
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rgwiazdzinski
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PostPosted: Wed Apr 06 11 5:11 am    Post subject: Reply with quote

i start with regular thighs, remove the skin, debone the thigh. then i trim the thighs, scrape some fat from the skin, brine, season and reassmble!!
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SoEzzy
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PostPosted: Wed Apr 06 11 6:14 am    Post subject: Reply with quote

Skin on bone out or skin off bone in are both options too!

We normally do skin on bone in, but we have also tried skin on bone out with some success. Wink
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Bedlam BBQ
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PostPosted: Wed Apr 06 11 10:16 pm    Post subject: Reply with quote

We tried boneless/skinless at one comp. We thought the chicken was great, but the judges didn't have the same opinion. I just had to think the judges scored lower just because it wasn't what they were used to seeing.
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polishdon
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PostPosted: Wed Apr 06 11 11:10 pm    Post subject: Reply with quote

rgwiazdzinski wrote:
i start with regular thighs, remove the skin, debone the thigh. then i trim the thighs, scrape some fat from the skin, brine, season and reassmble!!


+1
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Raine
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PostPosted: Wed Apr 06 11 11:17 pm    Post subject: Reply with quote

Bedlam BBQ wrote:
We tried boneless/skinless at one comp. We thought the chicken was great, but the judges didn't have the same opinion. I just had to think the judges scored lower just because it wasn't what they were used to seeing.


Judges should be scoring your entry based on it own merit. If they are judging it against what they are used to seeing , they are comparing and they are supposed to be doing that.

They are supposed to judge the entry on the way the cook presented it.
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Jeff Hughes
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PostPosted: Thu Apr 07 11 2:45 am    Post subject: Reply with quote

Raine wrote:
Bedlam BBQ wrote:
We tried boneless/skinless at one comp. We thought the chicken was great, but the judges didn't have the same opinion. I just had to think the judges scored lower just because it wasn't what they were used to seeing.


Judges should be scoring your entry based on it own merit. If they are judging it against what they are used to seeing , they are comparing and they are supposed to be doing that.

They are supposed to judge the entry on the way the cook presented it.


Unfortunately, in the real world, judges compare entries. Always have, and probably always will...
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Bedlam BBQ
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PostPosted: Thu Apr 07 11 2:50 am    Post subject: Reply with quote

Jeff Hughes wrote:
Raine wrote:
Bedlam BBQ wrote:
We tried boneless/skinless at one comp. We thought the chicken was great, but the judges didn't have the same opinion. I just had to think the judges scored lower just because it wasn't what they were used to seeing.


Judges should be scoring your entry based on it own merit. If they are judging it against what they are used to seeing , they are comparing and they are supposed to be doing that.

They are supposed to judge the entry on the way the cook presented it.


Unfortunately, in the real world, judges compare entries. Always have, and probably always will...


Exactly -- its just human nature to compare and thankfully the judges are human (well, most of them anyways).
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Raine
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PostPosted: Thu Apr 07 11 5:32 am    Post subject: Reply with quote

They are taught and told not to compare, not in KCBS.
Now MIM contests are a different story.
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hmacmill



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PostPosted: Fri Apr 08 11 9:48 pm    Post subject: Reply with quote

Does putting thighs on the grill after smoking help make the skin crispy?
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Bedlam BBQ
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PostPosted: Fri Apr 08 11 9:58 pm    Post subject: Reply with quote

hmacmill wrote:
Does putting thighs on the grill after smoking help make the skin crispy?


Yes, but then putting the chicken into the turn-in container will make the skin soften up again but the time it gets to the judges.
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SIMPLE Q
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PostPosted: Fri Apr 08 11 10:50 pm    Post subject: Reply with quote

i have always cooked my chicken on a backwoods smoker which really punches the moisture into the chicken. Never have i ever turned in the hallowed crispy bite thru skin nor has my cooker yielded it, but my chicken scores has not been affected by it either. we use bone in skin on and trim down to twinkie width. good luck and always remember not to hide the natural flavor of chicken--just enhance it!!!!!
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Tombigbeeriverdawg
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PostPosted: Mon Apr 11 11 1:42 am    Post subject: Reply with quote

Thanks for your input guy's.
Cooked bone in skin on thighs in the backyard division.
Finished second with a 166 score.
Lotta of fun.
Ribs sucked however.
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Raine
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PostPosted: Mon Apr 11 11 1:53 am    Post subject: Reply with quote

2nd, cool..congrats!
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Smokin' Hoglegs
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PostPosted: Mon Apr 11 11 5:21 am    Post subject: Reply with quote

Good work!
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Get Your Rub On BBQ
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PostPosted: Mon Apr 11 11 8:02 am    Post subject: Reply with quote

I did skin on bone in this weekend. Amazed at my 2nd place call. Congrats on your call.
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Tombigbeeriverdawg
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PostPosted: Mon Apr 11 11 8:26 am    Post subject: Reply with quote

Nice meeting you James.
Congrats on you walk.
Way to go.
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