Chicken Thighs ???

Unknown

After going to a few local BBQ competitions this year I found that everyone served up thighs in the chicken competition. Why does everyone use thighs ? Is it because they are the tenderest, juiciest most evenly sized peices of the chicken or do the contest rules say you must use thighs. I have been cooking them alot lately and love them. I am curious how you all cook your thighs, time, temp, indirect or direct, smoke, sauce, etc. ??? Thanks for your input !!!

Unknown

That seems to be what everyone is turning in. Why, I don't know. Our best score was with a cut up breast and drumsticks. Our worst was with thighs. Last week we were 23rd out 49 with breast and drumsticks. We are rookies but every contest makes you think and wonder.
Most folks seem to slow cook and finish off by crisping up the skin on a hot grill.
Hope this helps.[p]Good Eggin!!!
Poppasam

Unknown

BBQKING,
not going to give you the time and temp because I always "wing" that (ha ha)- but I bet you'd be surprise to know that I have had a fam reunion full of folks that raved on and on about some I did with the simple method as follows: just make a big batch of wet chili pepper rub and coat the night before and brush some more on at the end of the cook. Here's all that goes into the chili rub. Dry guajillo pepper from WalMart, water, garlic. On very low heat in a skillet or comal toast and dry the dried peppers till to release the flavor but not burnt and then place in boiling water and take off heat and place plate on them to hold them down, (toast the garlic with the peppers at same time) and while the peppers soak in the water for 30 min peel garlic and place in blender. Put peppers, salt to taste and enough water to blend into the wet rub that will make outstanding bbq chicken. If you like a little heat included just do some chili de arbol in with it.

Yazoo

BBQKING,[p]I'm a thigh man myself. Easy to cook and tasty.