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/ck/ - Food & Cooking

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File: 108 KB, 492x690, competition_style_thighs.jpg [View same] [iqdb] [saucenao] [google]
14161784 No.14161784 [Reply] [Original]

What's your guys' opinion on competition-style thighs?
I can't go back to the regular way now, regardless of whether I'm barbecuing or not.

>> No.14161789

>>14161784
First ive heard of his
Tel me about them

>> No.14161826
File: 46 KB, 500x331, DSC_4967 resized.jpg [View same] [iqdb] [saucenao] [google]
14161826

>>14161789
The idea is to scrape the fat off the skin to help it crisp up easier. That way it doesn't move when you bite into it. If done properly, you should be able to bite through it like pic related. There's enough fat even without the skin that it doesn't dry out. Though if you wanted, you could rub the fat back in as well.

Some people also trim the veins and tendons near the bone. The knuckle and cartilage underneath it can be removed too.

It's almost like a chicken thigh nugget with bone and skin.

>> No.14161830
File: 414 KB, 1008x756, IMG_20200527_233543.jpg [View same] [iqdb] [saucenao] [google]
14161830

>>14161826
>scrape the fat off the skin to help it crisp up easier.
sounds severely autistic
why not just render it out in a pan

>> No.14161831

Barbecue should be beef and pork. Everything else can politely fuck off.

>> No.14161855

>>14161830
Not all thighs are the same. Some have more skin fat than others. When you're smoking a batch for a competition, uniformity is key for cooking times and consistency.

>> No.14161860

>>14161826
Nice, i actually do that anyway when i can be bothered. Got the idea after taking the skin off of a pork loin and scraping the fat off so the crackling crisps up better
I want to try this when i have an afternoon to waste https://m.youtube.com/watch?v=0Zv2SUrT-Dk its kinda along the same lines

>> No.14161896

>>14161784
I just looked up some recipes for that. I liked this one the best: https://www.youtube.com/watch?v=Fi74kM76KuA

I guess if you have the goal of impressing someone whose gonna take one single bite of your food I get the meticulous trimming and 7 different types of spice blend and sauce but I dont know if I could eat a whole one of those things. Seems so salty and sugary. theres a bbq comp near me every year, id love to try some winning thighs.
>>14161830
its BBQ mate, no ones crisping up anything in a pan.

>> No.14161933
File: 209 KB, 510x346, 06a.png [View same] [iqdb] [saucenao] [google]
14161933

>>14161855
>>14161896
>barbecuing chicken
huh

>> No.14162003

>>14161933
Why not?
i feel like most people who knock it either suck ass at barbecue, or never tried it because they read some dumb shit on the internet
Both are equally lame for people who apparently like coo/ck/ing

>> No.14162101

>>14161784
This seems like a lot of effort for something I don’t care about. Also, as a general rule I don’t buy parts of many animals, like a tray of chicken thighs. I buy chickens and butcher them. Usually just cut them straight down the center. Half a chicken is just enough for a normal family supper.

>> No.14162113

>>14162101
I guess if you're scraping the fat off straight out of the freezer. Otherwise, it literally takes a few seconds to do.

>> No.14162207

>>14161896
>cutting the bone

great if you like tiny shards of sharp bones in your food that can end up suffocating you.

>> No.14162230
File: 24 KB, 399x388, 1564761971155.jpg [View same] [iqdb] [saucenao] [google]
14162230

>>14161896
>drenching chicken in sugar sauces

>> No.14162234

>>14162113
No, it would be a lot of butchering, because I’m not going to start buying trays of random chicken legs just to try some novelty.

>> No.14162271

>>14162101
>Half a chicken is just enough for a normal family supper.
if your family consists of only you.

>> No.14162274

>>14161933
why would you not understand bbq chicken?
it's literally the best chicken.

>> No.14162277

>>14161831
>no gator on the list
non-cajuns can't bbq correctly.

>> No.14162281

>>14162271
I cook other things as well, and they are good sized Hutterite chickens. It’s two adults, a 5 and a 1 year old. They aren’t tiny frying chickens you find at a grocery store.

>> No.14162307

>>14162230
SC nigger detected. GTFO.

>> No.14162312

>>14161784
>What's your guys' opinion on competition-style thighs?
Let me go and ask them

>> No.14162915

>>14162281
>tiny frying chickens you find at a grocery store
you don't live in the modern world, do you?

>> No.14162966

>>14161784
It's stupid. Just do this:

1. Put a basic marinade in a covered glass dish
2. Arrange thighs skin-side down in the dish
3. Cover and bake at 350 for about 30 minutes, until they're halfway cooked
4. Remove lid, flip over thighs, pat skin dry with a paper towl, rub the skin with oil, and sprinkle on salt/seasoning
5. Bake at 350 until just about done
6. Turn to broil until skin crisps

>> No.14163002

>>14162915
Fryer chickens are small-medium and the roasters are large. The problem is not where I live, it’s that you’re dumb and you don’t buy whole chickens.

>> No.14163009

>>14163002
>whole chickens for 3.99 a pound
>bone-in skin-on chicken thighs for 0.99 a pound

>> No.14163021

>>14163009
I said dumb and you don’t buy whole chickens. If I was calling you dumb for not buying whole chickens, I would have said so. Enjoy your tray of parts from random chickens tho. If you’re cool with eating that shit, well there’s a reason it’s cheaper...

>> No.14163037

>>14162966
>broiling in a glass baking dish
anon that can make it explode

>> No.14163072

>>14163037

Broiling a pyrex baking dish for five minutes is not going to make it explode

>> No.14163084

>>14163021
>there’s a reason it’s cheaper
consumer demand is fucking retarded and prices for cuts of meat will fluctuate because they fall in and out of fashion. Some asshat writes a magazine article or makes a youtube video about the SEcRet CuT BUTchErS DOn"t wAnT YoU TO knOW aBoUT, and then hanger steaks double in price.
Chicken thighs let me live for cheap. If someone does that to them, they're killing me.

>> No.14164714

>>14161831
>no fish
Weird

>> No.14164720

>>14162230
Based, fucking sugar on meat is digusting

>> No.14164772

>>14164720
>>14162230
So you two freaks dont eat anything barbecue?

>> No.14165648

>>14163037
it only explodes if it isn't pre-heated

>> No.14166498

>>14162966
put finger under skin so marinade hits there. also salt before oil, oil will not let salt penetrate.

>> No.14166639
File: 68 KB, 702x672, 1480144559223.jpg [View same] [iqdb] [saucenao] [google]
14166639

>normals are catching onto thighs
welp there go my value prices

>> No.14166647

>>14162281
That's not enough food for you and your gay lover. Shut up and die.

>> No.14166733

>>14161784
Cut the knuckles out too
t. Took 3rd place chicken one time

>> No.14166851

>>14162234
If you can’t debone a chicken in <2 min stop talking

>> No.14166857

>>14161784
This looks really cool and kind of like anime meat. I will try this and use activa as well.

>> No.14166953

>>14162271
How fat are you?