Chicken - Bonless Thighs

The Creeper · Guest

Hey gang, we did some boneless thighs last year for our comps. I just wanted to see what you all thought about taking the bone out. Good idea, bad idea, do you do it, don't do it, etc. Seemed to turn out just right when the bone was completely removed.

Also, what marinades do you find works best to bring out the flavor of the chicken?

SoEzzy · Posted: Jan 03 2009 Post subject:

As a judge I'd prefer you to leave the bone in, as it gives me something to hold on to, that may not be a covered in rub / sauce / gunk, and allows me to handle it a little cleaner.

Just my 2�.

I like to use Italian dressing and a 4 hour soak... it works well on the chicken too! Wink

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mutha chicken bbq · Posted: Jan 03 2009 Post subject:

I have tried cooking boneless thighs, But just can't seem to get them to come out right. But I know some teams do turn them in.

And as for a marinade, Italian is very popular, Lots of teams use it. Ocasionally myself.

But sometimes Chicken should just taste like chicken.
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Jeff Hughes · Posted: Jan 03 2009 Post subject:

I did some at AOB last year, Smokadelic thought they were great, the judges, not so much...
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ScenicCitySmoker · Newbie Joined: 11 Mar 2006 Posts: 48

SoEzzy · Posted: Jan 03 2009 Post subject:

ScenicCitySmoker I'm probably the fairest, least biased judge I know! Cool

As a cook, griller, meat smoker and judge I have a pretty good idea, of what goes into producing good food and good bbq especially.

I have not been presented with really great boneless chicken thighs, now maybe that's my misfortune, but the boneless chicken thighs I've encountered as a judge, just have not made the grade, appearance has been flat or even dimpled, where the meat has sagged, not too bad on taste generally some with good flavor and caramelization, some without, and texture / tenderness even with others with bones, or not.

That's been my experience, hence the fact that for my 2� I would be careful about turning it in, but if you want to and you think it's the best way to present chicken in competition then do it.

I was talking with a couple of teams only a week or two ago, that you don't see chicken drumsticks all that often in competition. Now I cook really good drumstick, but if I enter a competition and don't score all that well with drumsticks, is that because they're not as good as folks tell me they are or because the judges are not used to them or they don't think they're as good?

Enquiring minds want to know?

But if drumsticks cross my plate, I'll judge them as I find them, and appreciate them if they're good, and depreciate them if they're not good!
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ScenicCitySmoker · Newbie Joined: 11 Mar 2006 Posts: 48

SoEzzy,

Fair enough. Just sounded a little bit close to a personal preference for me.

I love judging as well...and the judges have treated me well as a cook in our first couple of comps. Looking forward to many more in 2009.

I'll just make sure our thighs have a nice little "handle" sticking out for the judges!!! Laughing

SCS

The Creeper · Guest

Just goes to show you how subjective judging is. Wheezy Jefferson might like it more sweet. George on the other hand likes his food blazin HOT! Mr. Bently comes over and next thing you know is he likes a mild salty flavor. Just goes to show you that tastes vary and so do judges.

Thanks for the input though. I have heard of Chicken Pops. Anyone know how to do this method? I have tried but never succeeded.

qdoc · Joined: 31 May 2008 Posts: 8

Like it or not, I believe most people have a bias toward certain cuts and will subconsciously score up or down accordingly. Now I'm sure some will say they a free of bias and I'm not going to dispute them but I think it is human nature to have preferences. Thus, I believe contests should be set up requiring cooks to cook the same cuts, not at every contest of course but equally distributed. Sorry if I highjacked. But to answer your question, I have cooked and tasted some really nice boneless thighs. It's best to choose really big ones..I believe.

SoEzzy · Posted: Jan 06 2009 Post subject:

Sa-Mokin · Posted: Jan 06 2009 Post subject:

The Creeper · Guest

The Creeper · Guest

Anyone ever turn in legs?

Jeff Hughes · Posted: Jan 13 2009 Post subject:

Yep...
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msp1128 · Posted: Jan 14 2009 Post subject:

chicken is chicken! no matter if it is grilled, smoked or fried! you need to treat it that way and you will see results. i usually do half no skin and half skin on just to see which is better. pick the best six and go. i have also found, going back to chicken is chicken the simpler the better. i use itailian dressing to marinate. the oil and acid in the drssing works really well for me. be careful though, the drssing will start the curing or even a really basic cooking process. dont leave it in too long.