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Chicken Thighs

post #1 of 4
Thread Starter 

Entering another BBQ competition.  For chicken, I've always cooked whole chickens, then cut them for judging.  I've gotten good marks for moistness and flavor, but I always get killed on presentation.  A friend recommended entering only thighs for the judging.  He said this is what's done in most professional competitions. 


I'm willing to give it a try, but BONE-IN or BONELESS?

post #2 of 4

Bone in for sure.

Happy smoken.


post #3 of 4
Originally Posted by themule69 View Post

Bone in for sure.
post #4 of 4
Thread Starter 

Thanks.  Got a GoPro for Christmas.  I'll try to upload some Q-View of the contest. 


Anyone in N.E. Florida next Saturday, April 11, it's the Great Jacksonville Backyard Barbeque at EverBank Field.  Buy  ticket and taste pork, ribs and chicken from 40 amateur and 20 pro teams.  All the money goes to Daniel Memorial, a residential treatment center for abused and mentally disabled kids.

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