The 2 biggest questions about cooking KCBS Chicken

Before and After – trimming chicken

1. Does it matter if the thighs are bone-in or de-boned?

I’ve done it both ways; the bone-in thighs score higher for me and I’ve always said that meat cooked on the bone just has better taste.

The de-boned method produces a good looking entry, but I’m seeing a lot of judges give negative comments for cooking “chicken nuggets” It was popular at first because it was something different, but now that trend seems to be going away.

We use kitchen shears to snip the “knuckle” off the thigh and shape them, so everything looks uniform. But you have to be careful when cutting that knuckle off because if you get too far into the bone, that marrow will come out and can give some chicken a “bloody” look.

2. Do you recommend removing and scraping the underside of the skin, or just leave it alone and trim excess?

We flip the skin over and carefully scrape the fat off the underside. It’s a pain, but it will give you that bite-through skin that judges really look for.

If the skin comes off when scrapping, it’s no big deal because we use tooth pics to secure it during the cooking process. It helps the skin to stay in place and prevents it from drawing up. You have to be very careful to remove all the tooth pics when it’s done because you will get DQ’d if you accidentally forget one. It hasn’t happened to us (yet), but I’ve had a neighbor do it. It’s a terrible feeling to have a rep walk back with your box and give you the bad news.

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

1 Comment on this article. Feel free to join this conversation.

  1. klaus April 13, 2016 at 6:26 am -

    I’m from Brazil and I really planning to join your classes next July. Is there any alternative way I can make the reservatio and pay to secure my reservation? I also have a question about chicken in KCBS competition, how judges like the skin, crispy or medium? Thanks. Looking foward to hear news from you. By the way, your rub tastes amazing.

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