I have most of your books but I missed you when you had the class in California this year so I didn’t get your expert advise on how to prepare thighs for competition. If you could give me a few hints or lead me to one of your books that covers that subject I would be grateful. Being a KCBS judge I have seen some great thighs but I don’t seem to get the skin to wrap around the thighs correctly and to get them all to look alike. Any help you can provide is appreciated and you can count on me to be at your next California class. Up here in the Sacramento area we are not as BBQ educated as our Southern brothers.
I kind of like my thighs to look like pieces of chicken so I don’t trim them and wrap the skin under like some cooks do, but if that’s what you want to do here are some tips. Trim the meat on the thigh to the size you want, but leave as much skin as possible. If a thigh doesn’t have a good piece of skin, eat it for dinner. Go through as many as you have to get the 10 or so great ones that you need. Then wrap the skin around and secure it with 4 toothpicks in the side. This will keep the skin from shrinking too much. Now trim the skin so you don’t have too much hanging and cook them. Try not to cook too fast or the toothpicks won’t be able to hold and they may even burn up. You may want to soak the toothpicks in water for an hour to keep them from burning too. Last but not least remember to remove the toothpicks before serving!