Half Chicken Question

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ringer1
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Half Chicken Question

Postby ringer1 » Tue Jul 19, 2016 9:23 am

Here recently I have cut out the ribs in my chicken prior to putting them on the smoker. Do any of you do this? It hasn't made one bit of difference since I'm not getting any callas. I'm just trying to do something different.

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Finatic
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Re: Half Chicken Question

Postby Finatic » Tue Jul 19, 2016 9:26 am

I do not remove the rib bones. I've never seen a judge get that far into a half chicken when judging (in a comp).
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OldUsedParts
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Re: Half Chicken Question

Postby OldUsedParts » Tue Jul 19, 2016 9:30 am

I have always preferred bone-in when it comes to Chicken. I don't like the boneless Buffalo Wings or Boneless Chicken Breasts because I don't think that they taste as good. After we pretty much devour a beer butted Chicken, I will warm the leftover back and rib cage in the microwave and pick it as clean as a Buzzard. Of course that's just my personal taste, others may differ.
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k.a.m.
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Re: Half Chicken Question

Postby k.a.m. » Tue Jul 19, 2016 10:40 am

I know a few teams that do. I leave my halves intact.
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BigDave
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Re: Half Chicken Question

Postby BigDave » Tue Jul 19, 2016 3:40 pm

We leave halves intact after removing the backbone. Do sometimes remove the keel bone too.
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deepsouthbbq
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Re: Half Chicken Question

Postby deepsouthbbq » Wed Jul 20, 2016 8:39 am

I leave mine intact as well.
ringer1
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Re: Half Chicken Question

Postby ringer1 » Sun Oct 02, 2016 5:55 pm

That's what I thought. I cooked some for the family and removed them. They ate a lot better but didn't know if they judges would cringe if I turned them in like that.
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Re: Half Chicken Question

Postby Russ » Sun Oct 02, 2016 7:00 pm

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