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Are Competition Style Chicken Thighs An Acquired Taste

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  • ndogg138
    Former Member
    • May 2019
    • 4
    • Sioux City

    Are Competition Style Chicken Thighs An Acquired Taste

    So, this is my first post here (thanks @ABCBBQ Dave for introducing me to the site) and I thought I would get some perspective on competition style Chicken. I tried Harry Soo's method this weekend (https://www.youtube.com/watch?v=-dGDwVMehUw) and was somewhat underwhelmed. I mean it was good, but I am so used to a crispy skinned thigh. Anyone else have this problem (acquiring the taste)? Does that sound normal?
    Attached Files
  • JPGators17
    Charter Member
    • Jan 2015
    • 445
    • Orlando, FL

    #2
    Not to me. I love comp thighs much more than traditional thighs these days.

    Comment

    • Steve R.
      Club Member
      • Jul 2016
      • 1899
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

      #3
      I'm with you, ndogg138 .

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
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        #4
        I very much admire Harry Soo, an what he has accomplished.
        I have not tried this receipt, so cain't speak, personally, to its outcome.
        If it tasted good, but soggy skin, I dunno...
        Mebbe ya could pull off a quick sear, over live fire, or in yer oven's broiler, to crisp th skin up a bit?
        Yers look great, but I wouldn't be mad if mine was a few shades darker, jus so long as they had th crispy skin...

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Oops, I fergot what Mudkat jus said:

          Howdy from Kansas Territory!
      • Mudkat
        Club Member
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        #5
        Welcome to the Pit!

        Comment

        • ssandy_561
          Charter Member
          • Apr 2015
          • 972
          • Central OHIO

          #6
          I believe you should never have to “acquire a taste” of anything.

          Eat what tastes good to you and if it doesn’t taste good to you don’t eat it or change it next time so it tastes good to you.

          Comment

          • AverageJoe
            Club Member
            • Jun 2018
            • 357
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            #7
            Welcome to the Pit. I am going to have to agree with Mr. Bones I haven't tried Harry's recipe, but crisping up the skin a bit would be a nice addition.

            That's the joy of doing the cooking yourself. Experiment with it. Next time you do a batch use the same recipe and then finish some going off original recipe, some over charcoal for a few minutes to crisp the skin, and then maybe throw some under the broiler to crisp it. Just some ideas to see what you prefer and then you can go from there.

            Comment

            • Donw
              Club Member
              • Jul 2017
              • 2112

              #8
              Welcome from Maryland.

              Comment

              • Rod
                Rod
                Club Member
                • Dec 2015
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                #9
                I've done Harry's method several times and love it. I also like high heat chicken cooks for the crispy skin. So in short, I love them both ways.

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 6492
                  • Republic of Texallence

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                  #10
                  I have no reason to cook competition anything since I'm not a comp cook, so why stress over it? Are you planning on entering a bbq competition? If not, cook what you like to eat is my only advice.

                  And welcome to the Pit from the Republic of Texas.

                  Comment

                  • HawkerXP
                    Club Member
                    • Jul 2016
                    • 4164
                    • Northern Virginia
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                    #11
                    Welcome to the Pit!

                    Comment

                    • RonB
                      Club Member
                      • Apr 2016
                      • 11028
                      • Near Richmond VA
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                      #12
                      Welcome to The Pit.

                      Comment

                      • IowaGirl
                        Club Member
                        • Dec 2018
                        • 441
                        • Northeast Iowa, USA

                        #13
                        The rule in our household is cook per the recipe the first time ... then tweak it to suit your taste thereafter. Sounds like you need to make a few tweaks! But this batch of your chicken thighs sure looks yummy even if the skin isn't crispy!

                        My friend Keenan has done a few competitions and I've been allowed to watch what goes on in a couple of comps. If you made the chicken skin crispy in a competition, the skin would just get soggy in the presentation box while waiting for the judges. So there's no reason in this context for crispy chicken skin. It's kind of a different world -- what they do in competition doesn't always translate to what tastes best at home.

                        Comment

                        • ndogg138
                          Former Member
                          • May 2019
                          • 4
                          • Sioux City

                          #14
                          Thanks all. I am so glad that I found this site - the constructive replies are so appreciated. To add, I was considering entering competition, but I think I am going to work on becoming a judge before competing. For the time being (as many have said) I am going to work on grilling the way I like it. Looking forward to sharing in the future.

                          Comment

                          • MBMorgan
                            Club Member
                            • Sep 2015
                            • 5674
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                            #15
                            Welcome from Colorado ...

                            Comment

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