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How to trim chicken thighs

Charcoal MikeCharcoal Mike Posts: 223
edited 2:10AM in EggHead Forum
Hi all -[p]I'm going to enter my first competition (maybe a dozen teams) in a couple of weeks. We are doing Butts, Ribs, and Chicken - no brisket for this competition. I have my recipes down, and hopefully my timing, but one thing I need to work on is presentation of the chicken thighs. I did a search but couldn't find any pics of finished chicken pieces, or an overview of how to properly trim them. Anyone have any thoughts or links they can send my way?[p]Many thanks![p]- Mike


  • SmokeySmokey Posts: 2,468
    Charcoal Mike,[p]Just my 2 cents, but just getting thighs the same size is a great start! The teams I know seem to cook 18-36 thighs for a competition, trimming the skin so it has clean edges. Hope the pics help and good luck in your first competition!![p]Tongie006.jpg

  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    Those look mighty fine. Just don't trim the skin too much in case it shrinks. I think you will find lots of extra skin that can be trimmed.

  • Buster Dog BBQ,[p]Thanks for the replies - yes, those look amazing and that's exactly the type of pic I was looking for. I hadn't considered shrinkage, I'll do some in the next few days to see how they come out, and see how close I can get to that pic.[p]Cheers folks![p]- Mike

  • SmokeySmokey Posts: 2,468
    Buster Dog BBQ,[p]Great point (about the skin)! [p]Regretably, those were not my boxes. I only wish mine look half that good, but I am getting better at my presentation. I have even used lettus and parsly (on a platter) at home when we had company (wife was about to call the athorities and have me committed)! [p]I just save pics of good looking ones to use as inspiration and a guide![p]Smokey
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