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Competition Chicken Thighs - No Scrape Bite Through Skin!! | Pit Boss Austin XL
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- เผยแพร่เมื่อ 17 ส.ค. 2024
- In today's video we are smoking up some competition BBQ chicken thighs, and achieving that bite through skin that everyone wants WITHOUT scraping the skins! We will be cooking these competition chicken thighs on our Pit Boss Austin XL, and giving these comp style thighs thighs a nice soak in a butter bath to make sure they're extra juicy and tender! Achieving that bite through skin doesn't have to be hard if you follow this method!
Don't forget, links for all products I used down below, and discount codes for the rubs, sauce, and knife!
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Prep:
-Begin by removing the skin from the thigh, be careful to not rip the skin, but don't stress about it if you do.
-Find the knuckle bones, and make cuts straight down, and remove the meat to begin to shape your thigh.
-Then on each of the bone, even up the ratio of meat to match each other, and take off any extra fat, we don't want the judges biting into that.
-Take your skin, and stretch it out on your board so it is tight, start squaring up the skin to fit the chicken, be sure to leave enough to overlap the thighs when you wrap the meat back up, or you risk the skins shrinking up.
-Season your thigh meat with rub of you choice (we used Tailgater Party Rub, link and discount below), and then wrap the skin tightly around the thigh, ensuring to tuck under your edges.
-Season the chicken skin portion of your thighs with the rub of you choice (we used SuckleBusters Honey BBQ, link and discount below).
-Put the chicken thighs in a foil pan, and put in a few pats of butter (half stick to a whole stick, or more depending on how many thighs you're doing).
-Touch up any seasoning that got rubbed off in the above mentioned process.
To Cook
-Get the smoker of your choice going, and set the temp at 300º F.
-Put your thighs uncovered, and in the pan on your smoker, and let me cook for one hour.
-After an hour, cover your pan with a sheet of tin foil, and set a timer for 30-45 minutes. At this time you can put your sauce on the smoker to start warming it up.
-After 30-45 minutes, check the internal temps of your thighs, you're looking for an internal temperature of 200º. This may seem high, but the butter bath helps keeps it moist, as well as the fact it is dark meat, plus this temp help makes the meat tender.
-After your chicken reaches the desired temperature, take your thighs and submerge them completely in your sauce. Drain the excess, and transfer them to a wire rack, and let the sauce set on the smoker for 5-15 minutes, while still maintaining a cooking temperature of 300º F.
-After your sauce has set, let the chicken cool, and enjoy your success of easy bite through skin!
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Products I used:
Rubs And Sauce (use code ashkickin and save 10%):
-Tailgater's Party Rub-www.sucklebust...
-SuckleBusters Honey BBQ Rub-www.sucklebust...
-SuckleBusters Honey BBQ Sauce-www.sucklebust...
Knife
-www.dfackto.co...
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
-Cooking rack: amzn.to/32wtr4B
-Bench Scraper: amzn.to/2CJZenU
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Don't forgot to follow me on social media at:
-Instagram- / ashkickinbbq
-Facebook- / ashkickinbbq
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#competitionchickenthighs #competitionchicken #bbqchicken #sucklebusters #pitbossnation #bitethroughchickenskin
First time on your channel, glad I hung in there. Not going to lie, the opening shot looked like some weird gray chicken and I was unsure of this video. Great video!
Haha, yeah this is an older video...before I knew about good lighting. The chicken definitely wasn't gray, haha. I appreciate you sticking around and giving me a chance. Thank you.
same here was great end and ima try forsure
@@AshKickinBBQ LMAOO. I started off like wtf too!!
Was thinking the same thing
Lol the only reason I started watching was because I saw the grey chicken, then read the title and said hol up.
I have no clue why the algorithm brought me here but I'm not complaining,great video
Haha, thanks so much man! I appreciate it! Evidently the algorithm been poppin on this video, no clue why, but I’m not complaining 🔥
Al Gorithm knows you better than you know yourself
Seriously!! Hahaha I'm on the same boat! Don't know how I got here but glad I did lol
Lol same here!
For real, I’ll subscribe 🤷♂️ I love bbq and Im here for a good time. Especially cause it’s free 😂
Lol I have never heard of competition chicken in my life. Now that you've given me this knowledge and this amazing recipe, any chicken I make will now be competition ready.
Haha really? That’s wild to me. It’s a Kansas City BBQ Society thing (KCBS). I cook a lot of bbq competitions and I run this method. I actually was chicken team of the year here in Minnesota this year! If you try it, let me know what you think!
@@AshKickinBBQ That makes sense. You're in the home of BBQ diwn south. I'm up in New York lol the closest things we have to authentic BBQ is BBQ sauce.
@@Mathieu1696 That's like Texas. There are known for their beef bbq like brisket and ribs. We down south save our beef for steaks. Give us pork or chicken for bbqing. As for the competition cut, I know that's what it takes to win because presentation is a portion of the points but that's just a waste of a lot of good chicken by vulturing it up like that. Now separating the leg and thigh is different but the grill masters should be made to have to use all of it but that's just me.
If you ever need someone to do your bite-through, please let me know.
Just learned how to grill 2 years ago and now I run the grills on family events.Im glad I ran into this page to learn some things as I keep improving with smoking and grilling
Awesome, thanks so much man! I hope you can find some value in my videos! I appreciate the comment!
you’re seriously an incredible chef and an absolute professional. Seriously innovative stuff here process wise, I hope you’re very proud and realize your caliber :)
Hey man, thanks so much for the kind words. I can't tell you how much I appreciate that! I'm no chef, just a guy who likes cooking bbq competitions in parking lots on the weekends and making TH-cam videos to try and help people out if I can! Comments like this absolutely make my day and I truly appreciate you taking the time to drop a comment and kind words. So, thank you so much!
As a chef, I really love the way these are prepared and trimmed!
Thanks so much Aaron, I really appreciate that! Especially coming from a professional!
As a fat@$$….I agree.
That's a great cook there. You're helping me pick up my game. Thank you.
Your videos are as great as your cooks. Real nice job front to back.
Wow, thank you so much! I really appreciate that! That’s is my thought when I make a video is how can I help someone, so I’m happy to hear it’s helped you! Thank you again!
I love TH-cam....never in my life have i been so excited to try and make what the experts call "bite through skin" chicken thighs 😅. Who would have thought. Excellent video ty 🙏
Thank you so much for the kind words and support!
This guy is freaking great! Chicken looks absolutely delicous, I will defintely have to try it soon. And he hearts and replies to every comment! Awesome guy.
Hey thanks so much man! I appreciate the kind words! I do my best to try and respond to every comment I can!
From what you said , your friend taught you how to make these. Thank your buddy for me. Perfection!
I will definitely do that! Thanks!
I would have thought 200 degrees was high. Learn something new every day.
Definitely is worth it IMO!
Not sure how I came across this channel but you now have a new fan and subscriber. Great content. From the UK 🏴👍🏻
Haha, that’s awesome! Thank you so much! Love the international support! I appreciate it!
Just started competitive bbq, this video single handedly solved my skin bite issue. Thank you. Well done.
Thank you sir, glad it helped ya! I popped two 1st place chicken finishes last weekend with this method, including a perfect 180.
I really like the way this method turned out and it looks so good I'm gonna have to give it a go.
I'm upset the algorithm didn't recommend your videos sooner. Looks amazing!!! 🔥🔥
Haha, thanks so much! Hopefully the ball keeps rolling!
That was amazing! The technique you did to keep the skin on was amazing!!
Thank you so much! Haha, lots of practice!
So THAT'S how they do it! Very interesting stuff, man. I'd never do competitions, but I've always wondered how you guys get them looking so perfect. Great video!
Thanks for watching!
I had no idea chicken could be so intensive! Amazing
Haha thank you!
Great Tips Darrin! You make it look simple, that tailgaters rub is awesome stuff! Thanks for sharing brother, have yourself a great one, stay safe!👍👊
Thank you Craig! Haha, I've had some practice, but it gets easier each time for sure! You have a great one and stay same too my friend!
Hey man, keep making videos. You've clearly got the skills and it's incredibly informative. Stay consistent and it's just a matter of time before you're hitting huge numbers in subscribers. Thanks so much for this
Hey Andrew, thank you so much for your kind words man. I truly appreciate it, and it means a lot. More videos coming soon. I’ve taken a little break for hunting seasoning, catering, etc. Smoked turkey video coming soon brother! Again, thank you 🙏🏼
@@AshKickinBBQ Hell yeah brother!!
@John Duquette thanks my dude, I appreciate it!
Nice and easy explanation of how to do this. I will be trying to make these competition style chicken thighs soon, not for competition but because I just want to. They have a clean look to them instead of looking like some type of a non uniform shaped piece of chicken sitting on your plate. So far your video has been the best video I've seen. You make making these thighs look super easy and I will try your method.
Thank you so much for the kind words
Tried this process in every detail today. It went very well and for my 2nd time ever using my pellet grill, it was awesome chicken.
Glad you liked it
This method helped me land 3rd place in backyard at MN in May. Thank you! It was our first comp and it was a fun time, though windy and I was stuck with a shovel in one hand and a beer in the other so it evens out low
Dude! That’s awesome! So glad you had success at Minnesota in May! They hated my chicken there, but everything else went pretty well! I wish I’d have known you’d been there, would’ve loved to have grabbed a beer and chatted with ya! Congrats again on your awesome call! 🔥
@@AshKickinBBQ thanks! Atleast your killing it for TOY on the rib side so far
The algorithm has blessed us, finally, some good fuckin' food.
Subbed.
Thank you my dude! I really appreciate that 🔥
Hi! I live in Thailand and never knew this kind of method existed. Thanks so much for sharing, it looks amazing.
Thank you for watching! Hello from USA!
@@AshKickinBBQ you just earned a new sub, by the way
@@natrangsoy129 thank you so much for that! I really appreciate the support, and it really helps my channel! So from the bottom of my heart, thank you!
@@AshKickinBBQ you're most welcome, I love exploring international foods, especially this kind of simple methods and easy to follow instructions without fancy tools or ingredients. Keep up the good work!!!
Watched a couple of your vids today. This is the only bbq channel I need to know. Well done, and good presentations. Just bought a Zgrill and looking forward to trying out your recipes word for word. Thanks Bruh!
Awesome man! Thanks for the kind words! I actually have a new Z-Grill I will pop some videos out on soon!
It looks incredible... but we have very different definitions of "easy." Great recommendations on the rubs.
Haha, thanks so much! Practice makes perfect!
Wow, they looked amazing, now I know why I don`t cook competition chicken, thats a lot of work, never knew how it was done, great video.
Thanks for watching
Never heard of competition chicken before or all these terms like ‘skin pull’ and stuff but I enjoyed this video and I love chicken thighs. Peace from the UK.
Thank you so much!
Dude I have these on the smoker right now just the way you made them….this is my first time and they look awesome thanks to you!!! I’ll have to cook them a little longer cause my smoker sucks but can’t wait to try them!
Heck yeah man! I hope you enjoy them!
God damn that final product looks incredible. Thanks for the video!
Thanks so much, and thanks for watching!
I made some spritz out of the tailgaters party rub......put a couple of tablespoons in a coffee filter , in a funnel, poured some hot water through it......thought about using the coffee maker but didn't want my morning coffee with a savory pepper flavor........the rub now won't clog up your sprayer......made an amazing spritz for ribs......
Can't wait to spritz it on a brisket
Well, that sounds absolutely amazing, and I'm going to have to try it out! Party Rub, even good as a spritz! Haha!
@@AshKickinBBQ well now you have your next video......one brisket with water spritz as control piece & one with tailgaters spritz to see if it adds flavor
Let me know how it turns out......I'm going to use it at a comp 4/30....see how my brisket scores
@@kevinbongard6772 good luck at your comp brother! Which one ya cooking?
@@AshKickinBBQ it's a comp being put on by the bbq shop in our little town
It's free....informal....still kcbs rules.....you get to sit with the judges while they judge and score your box.....hoping to learn a lot....been out of the comp world for 8 years....so looking forward to breaking back in
Love the Asian style intro music mixed with some American bass beats.
I knew I was about to witness some Master Sensei BBQ ish!
With as many horrible experiences I've had grilling thighs (I'm limited with what I can have and do living in an apartment), I really needed to see this. There may or may not be a propane smoker on my patio next to my grill (SHHHH!)...but let's just say I will definitely try this. Thank for putting this one up!
You're very welcome! Thanks for watching, and let me know how it goes!
suckle busters lololol awesome! My buddy is laughing at my thighs today - he's sorry tomorrow
the one that "didnt look good' looked great to my non competitive eye =) More work than I'd put into making chicken at home but I'm always willing to learn something new!
Haha, it's really not that bad once you do it a few times! I can hammer out 16 thighs in about 10 minutes now! Thanks so much for watching!
My favorite chicken bite!! 1st time seeing this..thanks for sharing!! Imma try
Ahh you have been chosen by the algorithm, congratulations 🎉
Haha, indeed! Thank you! Very weird how it works!
Fantastic video and I cannot wait to try these. Thanks for the time that you put into this.
Thank you so much for your kind words! I appreciate you watching and taking the time to leave a comment!
I love chicken thighs and have been trying to convince my fiancé how amazing they are. If I can pull this off she’ll definitely jump on board. Amazing work my dude.
Man, they are so good! Give this a shot, and be sure to let me know! Good luck bro!
this video came up randomly and im glad i watched it.
I am glad you watched it and took the time to comment! Thank you for that!
Great video, Darrin! I always hate scraping skin! May have to look into this! Keep up the good work!
Thanks so much brother! I also hate scraping skin, and that's why I don't do it anymore, lol!
i was not expecting this good of a video ngl, great job
Thank you so much brother!
dude, these look insanely delicious. LIKE LOOK AT THE SHINE OF THE SAUCE😩
Thank you, Alec! Man, they are sooooo good!
@@AshKickinBBQ if you ever need a camera man/taste tester give me a ring📞😂
Awesome video, Darrin! You made this look so easy! I'm going to give it a try!
Thank you Mazie! I can’t wait to see how they turn out for you!
Nice Job Darrin! Yard bird looks great! Beautiful color! Excellent bite ! Great tutorial!
Thanks Kent! 🔥
At 1:10 I can hear Archer shout "Phrasing!"
Lmaoooo, comment of the day bro. I’m dying 🤣
Excellent work Darrin, looks like a great process 👍
Thank you Neil! Appreciate you watching! It definitely works well for me, and hopefully helps some others!
That chicken looks incredible. Thanks for sharing!
Just stumbled on this page....scribed and how nary for these thighs now
Thanks bro....short and sweet vid👍
Thank you so much for the support!
Made these today. They turned out fantastic, with one exception. The skin wasn’t “bite through”. Cooked uncovered for 1 hour at 300°, covered and continued cooking another 45 mins which brought the internal temp to around 196°. I sauced, placed on a rack and continued cooking another 10 mins. Looked and tasted great but skin was somewhat tough and rubbery. Maybe saucing before they got all the way to 200° was the problem??? Still tasted great and the meat was tender and juicy. Thanks!
Hey man, so I suggest you do a test bite on one before saucing. If the bite isn’t good, they need more time for that fat to render. Keep in mind, you’re not going for crispy skin, you’re going for bite through skin. Usually my chicken is done over 200°. Good luck next time brother! Practice makes perfect! 🔥
Let the chicken and skin get to room temperature before you put them on the grill/smoker. If you put it on cold/cool the muscle fibers and skin won't be relaxed and will be constricted. This will make a rubbery skin and dry meat on the outside.
Heck yeah Got my pit boss 850 recently and gonna try this tonight! I've only achieved bite thru skin twice in my life and that was on a pit barrel and a Weber.. every other time it's been dry or rubber so looking forward to trying it this way on the pellet grill! 🍻🍗
Hope you had great results!
Just did this today. I didn't do all of the trimming you did. Just cut off the straggler fat and booooooiiiiiii was it good.
Every bit as good as the old school style of scraping fat off of the skin.
No doubt, scraping skins is so 2014! Lol, thanks for the comment!
Thank you so much for the video. Changed my comp style chicken. two thumbs up.
Thank you sir, I will be doing an updated version of these soon as well! I've changed a few things!
I feel you on the lighting, lots to learn running a channel! I'm not into comps, but these look great and I'm going to give them a try soon. Thanks for the tips! 🍻
Oh man, so much to learn. I'm still learning! Let me know how they turn out!
Thanks for the video! Chicken is my favourite round to judge!
Chicken is actually one of my favorites to cook! You're very welcome, thank you!
Wow!
Great video matey.
Thighs are my favourite and will definitely give this a try.
They look very very tasty indeed.
Thumbs up from England 🖒
Wow very cool! Hello! Thanks for the kind words and the support, Shaun!
I’m ready to chicken fight! Thank you for showing your wonderful technique.🙏🏻
Haha, heck yeah! Thanks for watching!
Looks great brother! I'll have to try this method !!
I’m so impressed with this video. Thank you for this.
Thank you for watching! 🔥
200 degrees I.T. seems a little high but I have not tried it that high yet so I can't say that it is wrong. I pull mine at 175 I.T. and it is done through out. I enjoyed your video.
200 enables you to render the fat under the skin which gives you the bite through skin. 165 is safe, but dark meat has more fat and still stays moist and get very tender. Give it a shot sometime, I think you’ll enjoy it!
First time on your channel. ABSOLUTELY great advice & gives me something to strive for... bite thru skin. Thanks
Thank you Tim, I really appreciate you watching and your kind words! I’ll be doing an updated video of this method very soon!
Great value here sir. I just subbed!
Thank you so much brother 🔥
Dang bro those look awesome! Thanks for sharing that trick! I don’t comp but I certainly will try this for that bite through skin!!
Thanks Ricer! I can't wait to see how they turn out! Thanks for watching man, have a great rest of the weekend!
the fact that you're responding to all these comments is amazing. great cook and you seem like a fantastic dude. new sub from me. (and i thought we did BBQ good down here in louisiana lol, boy was i wrong)
Hey thanks man! I figure if people take time out of their day to leave me a comment, the least I can do is comment back! Haha, I have yet to visit Louisiana but I cannot wait to make it down there! I am a huge fan of crawfish and from what I hear ya'll do it the best! Thanks for watching, subscribing, and dropping a comment! I appreciate your support brother!
Trying it right now brother I will give you my end results as soon as I’m done wish me luck!
Good luck man, let me know if you have any questions!
Wow! Those were the best chicken thighs I've ever seen! I'll take your "messed up" pieces any day! 😁
I just bought a pellet grill so I'll have to give your method a try. Damn those looked good! 👍👍
Hey thank you so much! They turned out pretty dang good, and are almost fool proof. Just gotta trust the process! Let me know how they turn out for you! Have a great day! 🔥
Algorithm working for ya with a wave of views. First time watcher… good vid
Thanks! I appreciate it! Yeah, the algorithm is wild 🤣
Thanks for the great tutorial. I’ve been looking to up my grilling game and this is just what I needed.
You're welcome!
You da man Darrin. Doing thighs tomorrow so I'm looking for tips again.
Thanks Rob! Hope those thighs turned out well!
I never even knew a thing about anything said and shown in this video
Thank you to TH-cam for recommending this awesome video 😁👍🏻
Haha, thanks for watching!
Wow absolutely amazing. Can't wait to do this. Thanks for the tips
Thanks for watching and commenting! I appreciate it!
awesome video my man. idk how your vid came up but thank goodness for algorithms 🦾🦾🦾 im liking and subscribing
Thanks brother! And no doubt man, I appreciate your support! Thank you so much! 🔥
Awesome job! But I do have to say, when it gets to the point where we have to remove the bones, and then put them back in again, I’m done with barbecue. 😂😂
Hahaha 🤣
Lolol I second that! I often remove the thigh bones for various cooking styles such as Yakatori but I don't have to put them back. I do however always save em for soup.
First video I watched from your. channel, and I am going to cook some chicken thighs this weekend! I don't do competitions but it is always fun to learn new BBQ techniques. New subscriber here.
Thank you so much for taking the time to comment, I appreciate it! And also thank you for subscribing! I agree, new methods are fun! I hope you have great results! Please let me know how it goes! Thanks so much!
@@AshKickinBBQ I will let you know how they turn out, and the wife is excited about tasty chicken thighs this week end. I will be doing the cook on a Weber Kettle with charcoal and a Smokenator. Any wood chunk recomendations?
@@boopernator good question. So poultry absorbs smoke really well so I like to use a lighter fruitwood, apple, etc. Sometimes if I’m using a good hardwood lump charcoal I just use the smoke from that. Play around with what you like and go from there my friend 👍🏼. Just remember that less is more with wood smoke and poultry! 🔥
Todays the day, I will let you know how they turn out. Rewatching the video so I am ready to BBQ.
Well they turned out great, a few had the bite through skins and they all tasted awesome! I will be cooking my Chicken Thighs like this again and again. Might use a little less butter next time, and I forgot to put them under the foil in the pan.
Great vid and amazing result however I had to up the temp to 350 after an hour on a Masterbuilt 1080 for another 30 min as the skin was still very soft at the 1 hr point. I just extended that timing but kept the others and it turned out fine. Thanks for the tips!
Wow they look amazing! Never seen chicken thighs made like this before 😍 just discovered your channel today
Thank you so much 🔥
Nicely done Darrin! I'm researching after the ROYAL ass kicking we got this weekend lol.
Haha, always here to help you brother!
Yeah this recipe will also work in your oven. Now it won’t have the smoke but I guarantee it would be delicious!!
100%
A year old and I only now see this vid? Lmao the algorithm is somethin funky, got some chicken thighs in my freezer, might have to defrost them and give this a go!
Haha, man you ain't lying. This thing blew up out of nowhere!
I've never been able to get skin to tear like that, definitely gonna try this soon.
Why would you spend hours preparing and cleaning for a meal
@@trunewtru8920 if it’s a really good meal that’s why
@@jacksamson5968 I guess you got a point since you cant really buy good food in my area. Rudy's barbeque mcdonalds nyro gyro subway sonic in n out all shit
@@trunewtru8920 yeah, I mean I certainly wouldn’t spend hours on a regular weeknight meal, but if you enjoy cooking and want a really good product than why not
The bottom left on smoker looked best for me haha
Haha, thanks!
Its like donuts for men 😆 Great vid. Gonna try it this weekend.
Lol! True! Let me know how it turns out!
Got some thighs on today, similar method. Marinated 24 hours in Cesar dressing! Making Chicken Cesar salads tonight!
That sounds absolutely delicious! Smoked chicken ceasar salads!
@@AshKickinBBQ they where absolutely incredible!! Give it a shot bud!
I want to eat those so bad! Lol
I would love to see someone cut them like that and season them, put the skin back on and batter+deep fry them! That would be award winning fried chicken also!😛
Oh man, that sounds amazing!!
Oct 2021….
First time watching your video
Earned my sub….!!!!
Good stuff
Thank you so much! 🔥
Awesome video as always chicken looked on point!
Thanks brotha!! Appreciate you watching Ricky!
Absolutely killer!! Great video man! 🍻🇺🇸
Thank you Brian! Cheers buddy!
I liked and subscribed! Very good content, and nicely put together video, thank you! I used to boil the chicken thighs with apple cider vinegar for 6 minutes to render the fat and it worked fine, but your method seems awesome and certainly makes for a nicer looking chicken thigh! Thank you! I will try it tomorrow! Thanks again!
Thanks for the support!
First time, subbed baby. Need some skills
Great tips! And awesome job on the thighs 👍🏼
Thank you so much 🔥🙏🏼
Don’t know how I ended up here but interesting! Never knew about this thing competition chicken thighs. 😂
Lol! The algorithm do be wild though! Thanks for watching, haha!
0:33 never been her before that's a great name lol
Haha, thank you!
A+ chicken technique. C- knife maintenence! Sharpen that thing lol!
The knife was sharp. It was the first time I’d used it. Unfortunately it was a pairing knife, which isn’t the tool for the job but all I had handy at that time. Typically I use a short boning or fillet knife! Thanks for watching!
Not sure what competition chicken means, but these look good
Excellent video. So what is the key for the bite through vs scraping ? Never really explained it other than just your total cooking process. I am guessing it's cooking the chicken to 200degrees?
Thanks Tony! So getting bite through skin was usually achieved by scrap a lot of the fat off skin. With this method, the cook process allows the bite through skin. Essentially the bite through is achieved during the wrap. The heat and steam renders the chicken fat and allows a clean bite. Hopefully that makes sense, and thanks for watching!
Great technique man
Thanks so much!
Great video-congrats on the algorithm working in your favor!!! Liked/sub’d. Love from Ohio.
Thanks so much! I appreciate your support! Gotta love the Midwest support since I'm from MN!
Great video! I’m off to go buy some chicken thighs….
Haha, awesome! Thanks so much!