SHORTCUT RECIPE | 1st Place IBCA Comp Chicken Texas | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQChicken
Harry shows you his Shortcut Method for 1st place comp chicken secrets of how to win half-chicken submissions in contests sanctioned by the International BBQ Cookers Association (IBCA) of Texas. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Really good seeing your BBQ videos Mr Harry Soo I'm Joel from South Texas..
Hey Joel from South Texas. I'll be over for the eclipse at Argyle and Lavon. I'm cooking a steak in 4 min 12 seconds during the total darkness
If you guys have never tried any of Harry's chicken black ninja tricks TRUST ME the aluminum foil trick is A MUST. That little but significant trick made me a Super Dad and Husband.
Thanks Harry! 👏🙌👏🙌
LOVE the science lessons in your videos. I hope everyone fully appreciates all the valuable information. Amazing looking chicken. Thank you sir!
Thanks so much!
Soo Sifu: Hoping you have a great weekend ahead! Thank you for the lesson on preparing your championship chicken! The recipe looked so simple, however, the yielded results looked excellent! Must have been delicious, as judged by Mr. Beans - he devoured that piece of meat! Looking forward to your next great lesson! Best wishes, regards, and much 🧧, Sifu!
I've made this every week for the last 4 weeks. It is now my wife's favorite chicken. One thing I really like is that the BBQ sauce and butter mix together in the pan. Makes a great dipping sauce!!
Good stuff!
Harry, don't know why anyone would not like your videos, I love you and Mr Bean too. Always a great pleasure to watch and learn from you 😉 sjw Ohio
You are so kind
I made this over the weekend using chicken thighs.. It was fabulous.. By far the best chicken i had ever made.. Harrys rubs are fantastic..
Glad you enjoyed it
Thanks Harry! That is some good looking chicken! I am going to try this on my pellet grill/smoker. Especially after seeing Mr. Beans' approval!👍
You're very welcome! Let me know if you have any questions
Thanks Harry! Made this recipe for dinner tonight. It was some of the best chicken I have ever made. My wife even cleaned her plate. Thanks again
Awesome!
Harry, you are an absolute champion. Thanks fo sharing. Ken from Perth, Western Australia.
Wow, thanks Ken! Love back at ya in Australia. I hope to be in Perth soon to hang with my Australian BBQ brothers and sisters
I'll have to try this with my next chicken. It looks amazing and pretty simple process.
It really is!
Yes! Tomorrow im going to visit my brother... and yes, I am gonna do this recipe for the family!
Have fun!
Chicken looks very good, going to try this short cut.
That oven looks pretty busy Harry, sharing the BTUs I see.
Use all my 36 inches! Size matters!
This was just perfect Harry. Thank you!
You're very welcome!
Great video Harry. Thanks so much. I did a Lemon Pepper seasoned 14 pound turkey about 2 weeks ago. This BBQ recipe is next! Can't wait. My stomach was growling as I watched this video!
Hope you enjoy
My backyard definitely needs a little love. Great video! Going to try this tomorrow.
Please do!
Thanks for the Brine science!!! I had some juicy whole chicken results recently using a generous amount of table salt applied inside and outside and letting it get happy for 4 hours. Must be something magical about 4 hours :)
Sounds great!
That chicken looked very flavorful and moist. Cheers, Harry!
Thanks Dwayne!
Harry I just received my shipment of Slap yo Daddy rub this week. OMG! Today is the day it goes down in the backyard with this chicken! I'm going to check out your Patreon tonight! Harry, your the best!! SPREADING BBQ LOVE
Thanks so much Wookie 💘
Cool video Harry!!! For the chicken halves!!! Mr. Beans looked like he liked the chicken. 🙂
Thanks so much
Definitely gotta check out the page to donate. Super helpful with the times and temps. Got some experimenting to do this weekend it seems now.
Please do!
Thank you, as always, for the great lesson. I’m definitely preparing my next chicken just as you demonstrated.
Rock on David!
Great video Harry the chicken looked fantastic and you always make it look so easy.
Thanks so much
Harry , another great cook. Thanks for being my bbq guru.
Any time!
I’d like a glass full of what’s left behind in that pan!
Boil down and use as a dipping sauce or sauce over steamed rice or noodles. Delish!
Thanks Harry!...can not wait to try this out. Keep spreading the BBQ love!
You bet!
A true master intuition and experience
You are an American gift
Just a lifelong student of BBQ!
Must try this. My last chicken smoking experience didn't go so well. I smoked them at 275F until the internal hit 175F yet chicken was rubbery. I continued cooking them untill internal hit 200F was much better.
Harry I tried this recipe sometime back. Turned out fantastic, the gang loved it.
Glad you liked it
Sir, I have this recipe planned for this weekend with some friends coming over. I’m so excited to see how it turns out! Thank you for sharing your technique!
Sounds great!
Definitely going to try that brine. I love simpler recipes cause after us backyard cooks get them down we can start tweaking a little at a time. I like the more complex ones as well.
Sounds great!
The chicken looked perfect as always, Harry. I didn't understand the reason for the butter spray followed buy the butter pats. Cheers.
Shhh . . . those are secret 1st place tricks and tips. Don't tell everyone what I do! :-)
@@SlapYoDaddyBBQ 10 - 4
Adds moisture, and what doesn't taste better with a lil butter? Also is good to baste chicken if needed in last few minutes, can also add to your sauce or glaze.
Bean Tip an old timer showed me.
When cooking pinto beans for comp, at the last minute drop a pad or 2 of butter in the pot or right in your cup.
Makes a big difference, gives something like plain ole pinto beans a very rich flavor.
This recipe is awesome!!! Tried it on some friers, and they came out amazing. Best chicken I've had in a long time. Keep spreading that bbq love.
Glad you liked it!!
Love the black belt tips! Thank you
You're very welcome!
Brother that looks amazing! You are truly a master of your craft. I definitely need to try this chicken recipe out.
Please do!
Stunning results as usual. This is all such very helpful information - you really are helping me up my game ...really. Thanks so much for all you do and for all you share with us!!
You are so welcome!
Thanks for the video Harry! I have mine soaking in the brine now can’t wait for dinner tonight w the family 😎
I was also wondering what you do with all that cooked meat? I would love to be a neighbor I’m sure you give tons of it away ; )
Hey Bob, if you are a first responder in SoCal, you're welcome to pickup some BBQ love
th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Hope it came out well!
I would for sure! But I live Michigan. The chicken turned out great! And the family seconds that, so thank you very much. Keep up the great work and we love Mr Beans taste testing skills 😁
Yes. Definitely trying this one. Looked awesome
It's so good!
Harry thanks for the recipe, I made it today and it was excellent!
Thanks for test driving my easy peasy recipe
Quick tip for everyone. If you wanna get an air tight brine in a ziploc bag, place that bag in an ice bath and it will force all the air out of the bag when you have all your ingredients in it, then seal it.
Thanks for the tip!
Great video, Harry. Thank you so much. I'm getting ready to buy my first smoker soon, and I want you to know how much I appreciate all the tips you have given me.
Glad I could help!
😊👍my prefered chicken i do it the same way. i am only a little bit different with salt and sugar and put some fresh rosemary in the brine, eventually under the skin. all together i use only salt, butter pepper and rosemary. i love your videos, best regards from austria !
Love back at you Roberto in Austria
Great video and instructions. I’ll have to try this next time I smoke my chicken
Hope you enjoy
Beautiful chicken Harry! Nice work as usual,thank you for your videos!
You're very welcome!
thank you Harry,very helpfull..
You are welcome Jim!
Love your content brother. I've learned so much from you my friend. Let me know when you're gonna be in Houston
Thanks! Will do! Just finished cooking the Houston Livestock Rodeo last weekend on my buddy David Welch's team Firecraft BBQ under the Waste Management tent.
@@SlapYoDaddyBBQ yall had a really nice finish in Ribs.
love the shirt
Thanks much!
tinyurl.com/yc6ez8xy
@@SlapYoDaddyBBQ making a Brisket for a camp in northern Canada using your recipes, and the wsm. Thanks from Alberta
@@willalot Best of luck! Canadian Brisket - th-cam.com/video/6Fh_1riK5FA/w-d-xo.html
Great video Harry! I need to buy your rubs and sauces to try, but I've been using this method with excellent results.
Go for it!
Nice
Thanks
Thanks Harry, great video!
My pleasure!
Wow can dislket this crazy
Really enjoyed seeing a brine being used on poultry ( instead of a cure). I have all purpose brine mixture I'll share with you and everyone else. 1 gallon good clean cool water, 1 cup table salt, 1 cup granulated suger and 1 cup brown sugar. I just mix ingredients into water, give it a mix and let it dissolve. This can be done the day before if one likes. I like to brine the chicken or turkey overnight but if you're in a rush,like say a competition, you can speed the process up by putting the chicken in a vacuum pack bag and putting a good vacuum on the bird. This opens up the pores of the flesh helping the process. This typically cuts brine time by half. Something you didn't do but I always do is rinse off the bird. This eliminates the unnecessary and extra salt and sugar. And you don't need to rinse the bird in the sink, I normally just use a large tub of cold water. Harry you teach us so many tricks i thought I would share some of mine. Have a great day,stay safe. 😃 🌞
I could be wrong but 1 cup of salt per gallon seems alot of salt. Seems you would indeed need to rinse the saltiness off afterward. The goal isn’t usually to flavor the chicken but ti cause the chicken to retain water when cooking.
@madeonearth6506 you are correct it seems like a lot of salt. But remember brines use the process of osmosis to transfer water into the meat. To effectively do that takes a lot of salt. Salt is cheap. Don't use kosher, it's not dense enough so you would have to double it,don't. Fallow this brine recipe, not forgetting the rinse and you will be rewarded with a moist, succulent meat. A friend of mine just did his first smoked turkey using my brine recipe. He said it was the best turkey he has ever eaten and won't change the recipe. It's that good. Have a great day. 🌞
Looks great Harry, I will try this
Hope you enjoy
Amazing as always!
Thank you! Cheers!
I need to try this!
best recipe you are best well done very unique and different style .keep it up😋 😛 😝 😜 🤪 🤨
8:46...The return of Mr Beans!!!😀😀😀👍
He's back in action! Mr. Beans sends hugs and love!
Hi Harry, in your Championship chicken recipe you recommend a 1:15hr (no foil)/1:15 (with foil) cook time or until the bark is set. This video it took you ~two hours. Can you describe a bit more on how you can tell when the chicken bark is set? Does the skin feel crispy? Or just the rub set/glued onto the skin? Thanks!
This is IBCA style comp chicken at 275F with tender skin. If you want Costco rotisserie skin, cook at 325F to 350F. The bark or crust is set when it passes the scratch test. That is, you gently touch it with your fingernail to see if the rub comes off. If it does, cook longer. If it does not, the crust has set
@@SlapYoDaddyBBQ what is the difference between tender skin and rubbery skin? And, my Weber gas grill tends to get fat drip flare ups with chicken, so I am guessing there wouldn't be an issue doing this on my WSM? Or do it over indirect heat on my gas grill?
Found your site after watching an "interview" you gave on the Pitmaster Club. Y'all give great instructions! Thanks!
@@johnsaniga1269 hey John, 275F for tender skin poached in butter bath. 325F for Costco rotisserie style skin. See my 30 videos on how to get perfect chicken on TH-cam
Love your recipes 😋
Thank you so much 😊
I'm definitely doing this one. Thanks, Harry!!!👍🏾
Hope you like it!
@@SlapYoDaddyBBQ bought my chicken today. Now just waiting for the weather to cooperate.😁
I have read on your website about brining chicken more than 3 hours at this salinity could compromise the texture. But in this video you said you’d be brining for 4 hours, and then removed at hour 3. I just wanted to ask, if I’m not time crunched is 4 hours better than 3 with this exact brine recipe?
Thank you, and what you do for the bbq community is amazing. Love your channel! 🔥
Hey Zack, the duration really depends on the salinity of your brine. I like 6% which is twice as salty as the ocean. Try 1/4 C salt + 4 C water + 1/2 C brown sugar, for 3 hours, and go from there
I see Beans eyeballin that chicken!!
Mr. Beans is a brisket dog but he is a chicken lover too!
@@SlapYoDaddyBBQ Hello Harry, thankyou for sharing.
I want to ask, can I brine more than one chicken (3-4) on the solution, thankyou
@@ericsunirfan1865 Yes, you can brine as many as you can fit in the bag
Once again, thanks for the detailed tutorial Harry! Skin looks tender, which is my problem cooking chicken on the WSM. What helps more for tender skin - brine, cook temp, foil, or all of those?
All of the above. For IBCA, best to inject and then soak. Cook a little hotter 290F to render collagen under the skin
Love the chicken cook.
It's so good!
Thought I was listening to Phish at the intro
Beautiful Mr. Soo..and as always..Mr. Beans 😍😍😍
Thank you! Cheers!
Harry, plz do a store rotisserie chicken challenge from Savemart, Foods Co, Costco, Sams etc.... can you give us a industry standard that BBQ master like you can buy at local big chain retail store in Cali? I personally like Winco and Smart and finals rotisserie chicken. Like to know if theres a go-to rotisserie chicken you buy. Love the show btw
Thanks for the idea!
I just supported your business by buying your rub, thank you for the hard work.
Much appreciated! Thank you so very much for your business!
Harry, I have brined poultry before, usually over night at around 1%. I do like your idea a lot. Great idea if for some reason you find out late that you are having guest over. My question; Can poultry be brined too long, (ie, 8% brine over night for 14 -16 hrs)? U DA DADDY!
salinity, water temp, time are crucial factors when you brine. my brine is too salty overnight. it's been painstaking calibrated for 4 hours
love the cooking and BBQ videos. Where do you get your meat from - especially those prime briskets. How about a meat purchasing video? Thanks Harry.
I get them from Restaurant Depot, Sams, Costco, Smart Final
th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
This video is great. Few questions. If doing thighs, legs or breast is the brining still 3 hours for all of them? Second, if doing a Turkey breast would the brining time be the same. Last question can you use this method for a whole Turkey and if so how long would you brine a whole Turkey? Sorry for so many questions, I’m new to all this and just wanting to learn. Thanks so much.
Yes, use the same brining time for chicken and see if the saltiness is what you like. For a whole 20 lb turkey, I would brine it overnight in a pail in the fridge.
Yumdiddliumptious
For competition, what works better in your opinion Harry...brining or injecting?
Both
Thank you so much for this fantastic & easy recipe! I was able to spread BBQ love with my friends thanks to you. I did let my chicken rest for 15 minutes at the end. Do you rest yours for any amount of time?
Yes get the temp down to 150F
Harry, love your stuff. Looking forward to trying this tomorrow. Question for you, are you using a pellet grill? If so, what flavour pellets do you recommend?
Harry, I'm learning a ton from your videos. Thank you.. Can I make a request? Can you do a video on how to possible cook and/or store your BBQ for travel? I have a feeling that once I start cooking, I'm going to get requests from friends to being some BBQ whatever to their party.. Plus, there's no way I could eat a 8+ pound brisket myself.. so I'd love to take some into the office to share. or make BBQ for pot lucks.
BTW.. for cookouts, I was wondering if I could smoke whatever till the crust is formed.. Then wrap it to stick it into the fridge.. Then take it to a cookout and finish the 2nd part of breaking down the collagen to gelatin at the cookout over a few hours. Is something like this doable?
Thanks again!
Cook, cool, slice or shred, freeze (6 months) or fridge (1 week). Rehead in 325F oven until internal 165F
Do not partially cook meat. Always cook it until done. Else you risk having to call the CDC!
Curious why you haven't added any acids like lemon juice or any fats like oils. Would like some explanations, is it because you would like to have the marinade run for long hours without damaging the protein?
See my buttermilk videos for acid marinades
Hello Harry, thankyou for sharing.
I want to ask, can I brine more than one chicken (3-4) on the solution, thankyou
yes, you can
Brining is my secret weapon for poultry. Makes the breast come out super juicy. on chicken and turkey. Love it!
Going to try this with some chicken quarters. This method will make the skin bite through. Can you wrap the quarters individually in foil over a pan? Can you use margarine if you don’t have butter on hand? What would be the the timeline for quarters? Thanks so much Harry. God Bless. ( I use a Weber kettle, will all this be the same. )
Yes, you can wrap each quarter. Margarine is fine, I like Parkay. Don't use a timeline, cook until crust sets, wrap, remove when bite tender. You can take a bite in 5-min intervals and pull when it reaches the tenderness you prefer. Good luck!
@@SlapYoDaddyBBQ thank you so much Harry. Really appreciate your help
Hey Harry, would the same process apply to turkey thighs? Would you do anything different for turkey? Thanks!
Yes, absolutely
How does your jealous devil chicken rub compare to your SYD Jailbird 2? Also same question with the original bbq sauce?
Thanks🤙🏼
I private labeled my rubs and sauce to Jealous Devil to sell as their so the same copacker makes both rubs and sauces. The label is different but contents are identical
Harry this is amazing!! Will try it very soon. If I brine overnight or longer, will the salt dry out the moisture from the chicken?
Wet marinade will not dry out or dessicate your meat. Should be fine
Another awesome looking recipe. Was curious though, is the first part of the cook straight time? Should there be an internal temp we should look for? What about for the end of the cook as well? TIA, love your stuff!
No time needed. Cook until crust sets and then wrap
Love your channel. Does the spray butter help to get the skin crispy? My chicken skins sometimes come out rubbery but I haven’t tried the spray butter yet. Great video as always 👍
This is comp chicken where the goal is tender skin so the butter helps. For crispy skin, like Costco chicken, raise temp to 325F or 250F
@@SlapYoDaddyBBQ raise the temp of the smoker/oven AFTER it comes off the 275 smoke or for the entire cook?
Harry what was the internal temp of chicken when you put chicken in butter bath at 2 hr mark? When you add the chicken in steam butter bath didn't you lose the crispy skin?
I don't check temps as it finished way over 165F. This is contest chicken with tender skin. For Costco crispy skin, cook at 350F
I never brined my chicken until after I watched this video a month ago. Wife and I always ate legs and thighs because the breast would be kind of dry. I did this on a whole chicken I cut in half, and the breast meat was absolutely moist, juicy and tender.
Have a question about length of brining. Is it OK to brine up to 10 hours? I have a little bbq cook off at work I'm gonna be in. So of course we cannot take the meat home. Is brining about 10 hours going to affect the chicken much? Will brining that long make the chicken too salty tasting? Thanks in advance.
If you are in the Houston rodeo cook-off this weekend, best of luck to you.
You can brine overnight if you like. The key is to control the amount of salt. If you have tasted ocean water, you know what 3.5% salt tastes like. That is about 3.5lb salt in 100 lbs water. If ocean water is yucky, you can go yuckier of about 6 %. Try using 1/4 cup Kosher salt + 4 cups water + 1/2 cup brown sugar. Good luck
@@SlapYoDaddyBBQ thank you for the reply and info
Harry! Love your videos. I’m doing an SCA cook soon and ancillary is half chicken. You think I could get away with cook the day before and reheat and sauce before turn in?
I suggest you cook chicken the same day as I don't know if reheated chicken can win!
@@SlapYoDaddyBBQ that makes sense. How about injecting the day before? Or should I just brine? Trying to minimize work the morning of the cook as this is a steak competition after all.
Have you ever used the bag under water trick to get mostly all the air out of your brine bag?
No we are in SoCal in a desert so we drink the water! LOL! just kidding! ;-)
Harry, what type/brand of pellets do you use when using the Smokefire? Have you ever noticed a big difference between smoke flavor of different brands?
I use GMG Gold Blend. There are many good pellets out there so pick one you like
@@SlapYoDaddyBBQ thanks, I've been experimenting with a few brands. It appears that they are all very similar. BTW used this technique earlier today and the results were very good! I haven't had much success with chicken in my smokers until using this short cut method 🙂
Harry if you calibrate by weight shouldn't you give the weight in grams? ( you said 4 tablespoons of salt which is a measurement of volume not weight)
I use volumetric measurements like one tablespoon or cup or an standard container like a rub bottle. I don't use weigh in grams unless it's something like pink curing salt where weight is important.
Harry, can you do a chicken recipe without sugar?
Sure, did you see my chicken Playlist? Here are some without sugar
5-Spice Hainan Chicken - th-cam.com/video/vWTVexYDkgM/w-d-xo.html
SmokeFire Pit Fried Chicken - th-cam.com/video/OApaZkW6Nj4/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
Popeye 15-min Chicken - th-cam.com/video/SntNMnAMVtc/w-d-xo.html
@@SlapYoDaddyBBQ thanks Harry! I had seen those, but could you do one with zero carbohydrates? I don’t know if that’s even possible.
@@Gspsx Sorry I don;t know
@@SlapYoDaddyBBQ well, it was worth a shot. I appreciate it. Keep up the good work.
Harry, how does that rub differ from your jailbreak chicken rub? Having some trouble finding the chicken "Love" barbecue rub.
Jailbird, not Jailbreak
Yes goto Amazon.com
Comp teams order my MSG & HOT version from Soupbase.com. I used that to win 1st place USA KCBS TOY chicken
Hi Harry, I enjoy watching your videos. I’m disabled so using a gas grill is the only option for me. Can I get the same results on a gas grill or do I have to do something different?
Sure you can Ron. Use a gas grill like this video th-cam.com/video/9wzHUZ93VLQ/w-d-xo.html
Harry Soo thanks Harry
Looks great! Did you use wood for smoke in the pit?
GMG Gold Blend pellets
I did this method and it worked great, but the skin on the legs started to split and tear on its own during the foil wrap phase. Is that normal?
That means too hot. Try lowering 20F and try again. Also, spray I Can't Believe It's Not Butter on the skin as you cook and as the crust sets.
@@SlapYoDaddyBBQ Oh great, thanks!
Can I use garlic salt instead of salt?
Sure you can. Actually better if you like garlic flavors!
Question: if you put the chicken in brine doesn’t the moist from the chicken get pulled out by osmosis resulting in a dry chicken? Thanks
NaCl diffuses into the strands of protein causing ionic repulsion allowing the salt ions and flavor to penetrate. Your statement is applicable to describe desiccation such as the mechanism for salt crust like when making siu yoke (Chinese Roast Pork). Also used for mummies! :-)
Thank you.
do you have any recipes for Cornish hens
I will make some videos on Cornish Hens for you!
What breed of dog is that? Mr beans is so cute!
Mr. Beans is a Maltese Chihuahua Pomeranian mix