First attempt at competition style thighs

Discussion in 'Poultry' started by russmn, Apr 19, 2017.

  1. russmn

    russmn Smoking Fanatic

    First attempt-Competition chicken thighs

    Removed all skin.
    Removed all fat from skin trimmed all extra fat
    Injected with chicken stock
    Let sit in the fridge for 30 min

    Rubbed with salt pepper garlic powder paprika ceyanne pepper only on the tops

    Panned them

    Put squeeze parkay butter on top

    Smoked at 275 with cherry wood until internal temp was 172

    Combined 1 part honey BBQ with 1/2 part apple cider vinegar with 1/2 part chicken stock. Brought to a boil then let cool to warm temp.

    Dunked chicken in glaze placing on a cooling rack

    Returned to the smoker for 20 min. To set the sauce

    Rest for 5 min then serve

     
    disco likes this.
  2. russmn

    russmn Smoking Fanatic

    Ready for sauce! Temp 172
     
  3. russmn

    russmn Smoking Fanatic


    All done
     
  4. russmn

    russmn Smoking Fanatic

    Enjoy!
     
    smokinal likes this.
  5. russmn

    russmn Smoking Fanatic

    It was a family favorite! With that said I don't think it was BBQ comp perfect. My sauce came out thinner then I would have liked for competition BBQ. Also wasn't sweet enough . The light amount of heat was about perfect in my opinion. But as far as what me and my family like it was perfect ! I also couldn't clip my bone ends like I wanted to. I'm right handed and It's in a cast! Making this a tough cook.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The thighs look like winners to me!

    Point to you for making the carousel!

    Al
     
  7. sauced

    sauced Master of the Pit

    Looks good to me!!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking thighs! Not bad for a one winged bird!
     
  9. travisty

    travisty Smoking Fanatic SMF Premier Member

    Leeks pretty great! How did the skin turn out? Bite through or pull off? Been working on my own, but just cant quite get it bite through like comp stuff no matter what ive tried so far. Still haven't tried the Parkay on top, that's my next attempt
     
  10. russmn

    russmn Smoking Fanatic

    Perfectly bite through !
     
  11. russmn

    russmn Smoking Fanatic

    Removing the skin and using a filet knife to remove the fat from the skin is the key ! I've tried every other way with no success
     
  12. russmn

    russmn Smoking Fanatic

    I did another round of chicken today !
     
  13. weev

    weev Meat Mopper

    Looking good. I have tried a few times to make but I need to pull the skin off the next time and try it that way I do have a question did the bottom sides get soggy sitting in the pan the whole time? And one more question when you put the sauce on did you put back in the pan or just on the rack.
     
  14. russmn

    russmn Smoking Fanatic

    After the sauce I put on a rack and back on the smoker. No pan ... honestly I thought it would get soggy my self but it didn't! Removing the skin is the golden ticket! If you can fillet a fish u can do it! Makes the skin paper thin. It's not like you are loosing all the goodness that you get from skin either. Very happy with a pan, fat removed from skin, squeeze parkay and temps of 275 to 300. My sauce on the other hand well still working on it
     
  15. brained121

    brained121 Smoke Blower

    Looks great... Hope the arm heals good.
     
  16. Those look awesome.  Nice and uniform in size and they have great color.
     
  17. russmn

    russmn Smoking Fanatic

    Thanks guys .
     
  18. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    I like the way you think! Great looking thighs ingredients and method!
     
  19. travisty

    travisty Smoking Fanatic SMF Premier Member

    Yeah, ive been removing and scraping the skin (which is a nasty messy job BTW), but as you did, others have suggested the butter on top to help. Im also gonna try "meat glue" this weekend instead of toothpicks, cause about half rip out when I do the picks.
    Im also gonna try an experiment this weekend which is to try and render the fat off the back of the sin, thus making it easier to remove, and starting the cook on the skin.... This may be a terrible idea, but I have it in my mind to try it.

    Basically, im just gonna take a torch, and torch the fat side of the skin for a few minutes and see if it does anything... Ill let you know how it goes. Perhaps it'll be a new tool for the old box.
     
  20. smokeymose

    smokeymose Master of the Pit

    First thing, those are absolutely beautiful chicken thighs, Russ!
    Please bear with me because I don't know anything about competitions. The first thing I read is that the skin is removed; then I hear about scraping the skins, then bite through. Are you cleaning the skins and then re-attaching?
    The glaze sounds great, I just don't understand all the skin talk. Is it removed or not?
    Please be patient...

    Dan
     

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