Competition Thighs Part 1


 
j biesinger said:
to get a more uniform layer of sauce, you are going to want to dredge the thighs in a pot of sauce. I like to thin my sauce with the liquid from the hot tub before dredging.
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I agree. I used my normal paintbrush technique and it wasn't optimal. I think I will be dredging on Saturday!
 
You can also thin down the sauce to where it just starts to run off the back of a spoon. Then you can spoon it on and it will even itself out, kind of like paint.

Be sure to go in and get the tendons and veins from the underside of the thigh meat. I use a small pair of hemostats that I bought at Harbor Freight to reach in there and get them. Blood in the meat will get you DQ'd.

Also, for skin 'scraping', I use a 8 inch flexible boning knife that I bend into the fat and sort of slice it off. Takes a little practice but you can get those skins super clean that way without wrecking them. It also helps if they're a little cold when you do it.

Russ
 
Russ Sylvester said:
You can also thin down the sauce to where it just starts to run off the back of a spoon. Then you can spoon it on and it will even itself out, kind of like paint.

Be sure to go in and get the tendons and veins from the underside of the thigh meat. I use a small pair of hemostats that I bought at Harbor Freight to reach in there and get them. Blood in the meat will get you DQ'd.

Also, for skin 'scraping', I use a 8 inch flexible boning knife that I bend into the fat and sort of slice it off. Takes a little practice but you can get those skins super clean that way without wrecking them. It also helps if they're a little cold when you do it.

Russ
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Thanks for the ideas. I have a set of the Harbor Freight hemostats but never thought to use them for chicken. Great idea though. My chicken was cold but had warmed up a bit when I scraped the skins. Maybe I can drop them in the freezer for a bit to firm them up? It is a work in progress so we will see. I will post my next attempt.
 
Definitely give one a try. I don't compete but I do like the "bite through" idea. When I made this style thighs (prep) the first time I was in the process of picking one of my knives that I thought would work best to do the scraping. The bowl scraping happened to be lying on the counter. It made it very easy and relatively fast to get done.
 
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