Ended up 11th on chicken over 200 plus teams. Got a walk with a 10th place in ribs.. not bad for my first ever comp.. I think. Smokin on the rio 2023 in the books
I've learned so much from Soo's methods. Being able to use these methods and bring family around the dinner table and enjoy some good ol' BBQ is a joy. Thanks for sharing your tips Soo. Much appreciation.
I tried Jealous Devil Charcoal for the first time this past Sunday when I smoked a chicken. I absolutely love it! It burns really clean, hot, didnt get a lot of ash floating about, and it burns for a really long time. I really enjoy your videos and have learned a lot from you Harry. Thank you!
Harry, love your videos. Keep doing what you do. I'm a Canadian who lives in TX. BBQ was an unknown world to me. Your videos have helped me more than you know. Even your curry videos. Thank Mr. Soo, for educating those who are finding their way.
a true Pro all the way down to the ashes baby!!!, to grab first place with a last minute WSM purchase with chicken is amazing seriously.sending lots of love from Central Florida
Hey Harry, my team just competed this weekend at the 17th Annual Burnt Offerings BBQ Contest. Used this video and the principles I learned in your class to capture Reserve Grand Champion!! Thanks again brother!
We've been developing a new smoker and as such, we decided to not let fear and common sense stop us from entering our first IBCA competition. This video has been super helpful on the half chicken category and thank you for taking the time to show us the key parts of your method. Very nice.
Please show the competition if you can. I know you will win. You're spices and sauce's are mind blowing delicious. Stay safe and healthy. And what an absolutely beautiful chicken. Thank You Harry. May God bless you always.
I always watch your vids as a final check up on skills the day before a comp to make sure I remembered everything, Great info here as always. Gonna implement these techniques! Thank you so much Harry.
Thanks for being willing to help others out. I do the chicken on my team and since i live in Texas everything is half chickens and i have really been struggling with it. I can't wait to try this out and see how it works
275F on the Jim Bowie. I thought I showed the GMG temp but maybe I deleted that segment by mistake in the editing process. I have 10 videos in various stages of development so it's hard for a one-person-operation production company to get all the details perfect :-)
Back in the 80's I entered a corporate team in the Houston Livestock Show cookoff. Made the mistake of bringing a Frozen Margarita machine. we ate all the bbq. sent scraps up to the judges. We had a great time from what I can remember.
I use various injection combos made by my friends such as Dave Bouska of Butchers BBQ. You can get Dave's injection. A good one is the Bird Booster Honey Flavor
Yes you can use various liquids such as mustard, Worcestershire, soy sauce, apple cider vinegar, miso paste, mayo, sour cream, egg whites,cola, beef injection, Maggi seasoning, ketchup, Italian dressing, horseradish, coconut milk, yoghurt, and many others
Harry; from the bottom of my heart; thank you for your expertise. Just bought a Komodo joe pit. I used your technique in hot and fast on a brisket. it came out great. My family kept asking me how I did it;for it to come out so good. I told them, a good friend of mine showed me some LOVE😂😂😂😂👍again; thanks. I will be doing your technique in the morning with chicken wish me luck. 🙏🙏
Awesome Jacob. Happy to hear. You are the new family Pitmaster! I have exclusive content now on Patreon.com/Harrison so please consider supporting my video projects and help fund BBQ philanthropy. THANKS! 🥰🥰🥰
Love watching harry bbq..just a tip for harry, most fridges you can reverse how the door opens, might be easier to access your bbq fridge that way..usually some plastic plugs on the top of the door you remove and swap the hinge..not all fridges have them though
Thanks for the tip. I actually put my groceries on top of the washer instead on the floor to sort them before I put them in my laundry room fridge so it works better with L to R opening as I can have the door open while I transfer meat and groceries from the top of the washer to the fridge. Makes sense?.
@@SlapYoDaddyBBQ yes it does, only mentioned it as i know my luck is id have a nicely rubbed piece of meat and crash into something and drop it.😂😂 just bought some of your chicken rub, looking forward to using it tomorrow along with some oakridge game changer for injection.
@@SlapYoDaddyBBQ should come out good, atleast better than the small brisket i did last sunday..but i think that was my fault on methods and the cut of meat. Oh well still learning..as edison said he didnt fail, he found 1000 ways how not to make a light bulb.
Thank you so much for your videos Harry. I tried your process, and only lacked your sauce. Next time I will make sure to have it as well. Entered my first competition and actually followed your process and cooked 2 half chickens, as required for this comp., and came away with a 4th place call. I also followed much of your process for ribs and got a 10th place call. I'm hooked and will definitely be competing again. Thank you for sharing the bbq love.
@@SlapYoDaddyBBQ already have my man. Been watching your videos before you got involved with Troy and the boys. Loving this quarantine series! Much love from down under 🇦🇺
Harry, I am only a few weeks into my BBQ and I’m so glad to have found you as well as #Kosmos. I am learning so much in a short period of time. I love your approach of just enjoy the process and there is no right or wrong way to BBQ just have fun! I agree that it doesn’t make sense to continue your channel but I appreciate what you have given to the BBQ world so far. You are a true champion in every sense! Thank you Sir. ❤️
Mesquite wood is the only wood i’ll smoke chicken with. I’ve tried other woods and chcken still just tastes like chicken with them but something about mesquite and chicken is magical. That was a good lookin chicken, thanks for showing it to us!
I like Mesquite for grilling lobster and shrimp as it has a twang like when I flew 747s and you walk cloase to a running jet and get the kerosene twang in your nostrils. Not my fav for brisket though!!! :-)
How's it going Harry? I used this method today and it turned out incredible! One additional step that I often use with poultry was an overnight brine. I plane to smoke a pork shoulder here in a couple of days. I love what you do man! 👍
Soo Situ: Hoping all is great with you, and the loved-ones, on this Friday afternoon! Thank you for demonstrating your great method of BBQing chicken. The chicken looked appealing, and was confirmed delicious by Mr. Beans! When this present situation is over, I hope you win another BBQ championship soon! My best regards to you and the ohana! Stay safe, Situ!
Hey Harry. You recommend 1% salt by weight to your brine/injection. When making a rub, do you have a recommendation when it comes to a spicy component (i.e. cayenne) per weight of overall rub? And another question if you don't mind, do you ever use grill grates will cooking at home or only in competition? Thanks!!
1% to season food not when making a brine. You add cayenne to taste as all cayenne has different heat when raw and when cooked. There is no shortcut to the 10,000 hours I've invested to show you in 5 minutes how my 1st place entry recipe looks like. Lots of folks do not realize that Coca Cola is showing a video of how the secret recipe for Coca Cola looks like! Enjoy!
Thank you sooooo much for finally doing an ibca chicken! Can’t wait to get back in the swing of things as I am the chicken man on my team I will take any an all tips / advice to get that walk.
I've tried it this way (spatchcock) and love the results. The only issue I had in competition, is that when you cut the bird in half, I've found that there's a tendency for juice to run out in the bottom of the turn-in box. The rules state there cannot be anything pooling, puddling in the box when turned in. I had to take paper towel and q-tip to try and clean it up. Do you think it loses any significant amount of moisture when cut vs cooking separate pieces already cut?
You cut and sauce a second time in the pit to seal the cut. Did not have time to show that in this video. I have so many black belt tips that I sometimes don't remember to cook and shoot them in one pass as I'm an OPO (one person operation)!!!
Thanks, Harry. Going to be switching up my method on chicken and will be going with this style. I won't be cooking Houston Rodeo, but other IBCA and Montgomery County Cook-Off, so if you're ever around stop in at Bear Flag BBQ's booth and we'll hook you up with Slap Yo Daddy Style BBQ!
Thanks James. Need to up my half chicken game as I have not cooked it since IBCA stopped sanctioning contests on the West Coast as it's all KCBS nowadays. Hope you are doing well in quarantine.
Nice Harry! But you're right, in my backyard I won't spend time pulling out subcutaneous fat by hand, working instead to render it during the cook. Do you think there's a moistness advantage doing the bird whole (spatch cocked) vs. halved during the cook?
@@SlapYoDaddyBBQ You said you pull the chicken off at around 170F. İ cook at a higher temp on the rotisserie and noticed that if i pull of the bird below 200 the thigh fat isnt rendered good and isnt as tasty.... Does slow smoking the chicken render the inner thigh fat or do you just serve the judges unrendered fat chicken?
Harry you have spoken alot about the Houston rodeo competition can you tell us about your experience and thoughts on that competition. As well as how you did? Thanks you're the man!!!
Looked great Harry. I was hoping to see you box it up. Your attention to detail is so great I was hoping to learn something new there. And are you sure Mr Beans dosen't have some wolf in him considering how he "wolfed" down that chicken. Hoping to see some vid of that competition. 👍
@@SlapYoDaddyBBQ thank you for the reply. I was wondering if that was the case. Still after watching you in the vids and at my place your attention to detail is amazing and a great example to all of us.
Gonna try this, I normally try do my whole chicken on the rotisserie. I was wondering why you used the GMG, but then read this was filmed in February. That was probably before you had you’re Weber smokefire. Keep up the great work! Love you man!
1. What temp was the grill at? 2. What is the benefit of injection vs a brine vs dry brine? Thoughts, experiences? 3. Thoughts on slow smoking a chicken and compensating for rubbery skin vs. Hot and fast for crispy skin but less smokey flavor? 4. That chicken looks amazing! :)
275F. This method helped me win 1st place USA chicken KCBS Team of the Year. www.slapyodaddybbq.com/contests/awards/ Follow it if you like or tweak it and make it your own!
@@SlapYoDaddyBBQ thank you for your reply and sharing these videos! How does the skin crisp at 275? I have had some issues in the past at lower temps with the skin.
@@datrumpet5 they prefer tender bite thru skin at comps. İ tend to prefer crispy skin at much higher temps on rotisserie. its preference. Once you apply the bbq rub itll be very hard to crisp up skin.... its essentially water
I’ll bet you a chicken that the difference in charcoal brands is minimal. Our host is sponsoring this brand and of course he will say that it’s the best in the west.
@@emmgeevideo Perhaps. But I have watched some TH-cam videos testing various brands of charcoal against each other. There are some significant differences.
Beautiful bird! How long do you normally let the bird sit in the fridge before going on the pit? I know the salts and sugars will help tenderize the skin. But I'm worried if I leave it in the fridge too long lots of the injection will leak out
@@SlapYoDaddyBBQ dang that's a long time! Is the long time to allow the rub to tenderize the skin to help render it for bite through? Also any concerns with injection pooling up in the pan?
So excited to hear that your products may be coming to a Wal Mart near me. I spatchcock chicken pretty often. I also did our Thanksgiving turkey spatchcocked and it turned out awesome. You should have seen the looks I got when I walked in with a flat bird!
I have looked for your products in my local store. It isn't there yet. It is an international grocery store, and only two stores in Cincinnati, might be the largest grocery store in the world, not sure, please see Jungle Jim's on TH-cam. Hope to find your products there soon.
Hey James, still trying to get my product into chain stores. For now, it's mostly online sales. BTW, my co-packer is in Cleveland. Please goto Soupbase.com
I was one of those wondering about availability and decided to just order the moola rub on amazon. Came in two days. Looks and smells very fresh with zero clumping. Can't wait to try it!
Very impressive trim work Harry- nice job. One question- do you ever use a sausage pricker on the skin? I’ve used the technique and it allows judges to have a clean bite through the skin and pull away without taking the entire piece of skin. Mr. Beans is one spoiled dog!
I use a Jaccard to get the skin tender. I have many chicken tricks and tips and I did not have room to show all in one video so I have a few chicken videos. See my Jaccard episode. Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html 6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html 100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html 100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
Please see my chicken playlist. I have won 1st place with both brine and inject, or both. Use the process that brings you most joy. There is no right or wrong method.
Green Belt tip: Harry you will regret if you ever get rid of you Kenmore washer and dryer. The new high efficiency top loaders are terrible. You'll have to get front loader to get a decent wash. Thanks for the video and sharing your secrets so we can be home heroes ! such a beautiful chicken!
I have several questions. What temp are you running grill at ? How long are you letting the sauce set before you pull ? What final temp are you looking for on the thigh and breast? Last is how long did you leave it in fridge for?
Awesome I am going to try this real soon . I am assuming you can let the chicken stay in refrigerator less than 12 and will still recieve a great outcome . You don't brush the sauce on at anytime right you just pour all over
@@SlapYoDaddyBBQ is there a reason you spray the chicken with margarine or i cant believe its not butter before you sauce? Does that seal in the crispy skin somehow or is it just for transfat flavor boost?
Herry.....nice info..... question: If I pull back the skin on the chicken.....esp. say drumsticks, and I put all purpose rub on the meat then put the skin back over the meat, can I use the Transglutamase to sick the skin back on to the meat along with the AP seasoning or does it require that nothing be between the meat and the skin to "glue" the skin back on? Thanks, Darryl
I missed what temp you cooked at?? I know removing that fat under the skin & then drying out in the fridge lets you cook @ a lower temp for bite thru skin. But what was your temp?! Lol. Thanks
Yes, more super secret trade secrets here also which I could not cover in one video Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html 6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html 100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html 100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
I show you my technique that helped me win 1st place KCBS Team of the Year Chicken in USA beating out 5,000 pro teams. You can do Costco rotisserie style chicken in comps if you like to see if that wins contents. There is no one way to win 1st place so to beat the competition, pick the method that gets you the BATs (Big Ass Trophies).
Looks so good going to thaw a chicken out right now! Don't know if I missed it, but what temp did you smoke it at? Used your comp chicken thigh recipe a couple years ago & got 15th out of 40 in my first KCBS contest. Thanks for all the videos!
Hi, Harry, thank you for another great video. Have never tried injecting and after viewing your video, I'm ready. Couldn't quite tell in your video, what did you say you used for your injection and how long did you let your chicken? Thanks, again!
Looks absolutely gorgeous. I can almost taste it. Very lucky dog, that Mr. Beans. (I still laugh at the video of him refusing to eat the Walmart brisket. A discerning dog indeed). Would the way you cut the chicken breast and thigh differ in competition? You went to all the trouble to create a perfect crust on the skin, then, for lack of a better term, mangled it when you cut it to taste. Would your competition cut be more “presentable”? Just curious.
IBCA and Lone Star rules state you put a half chicken in the 9x9 white styrofoam box. You are NOT allowed to cut or trim unlike KCBS which is very different. Here are some KCBS style black belt tips Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html 6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html 100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html 100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
Gosh Harry, that looks delicious!! Would you by chance have a recipe for a mustard based sauce (or finishing sauce) for ribs? Something maybe more unique than the standard Carolina Gold recipes? One of my favorites (being from Texas) is the Saltlick’s original sauce but I have no idea how they make it. Any links or info would be appreciated. Maybe you sell something in that category? I definitely want to try some of your rubs.
2023 going into my first comp this weekend. Glad I found this video
Best of luck DG!
Ended up 11th on chicken over 200 plus teams. Got a walk with a 10th place in ribs.. not bad for my first ever comp.. I think. Smokin on the rio 2023 in the books
A true tradesman sharing his tricks of the trade. Thanks!
Any time!
I've learned so much from Soo's methods. Being able to use these methods and bring family around the dinner table and enjoy some good ol' BBQ is a joy. Thanks for sharing your tips Soo. Much appreciation.
Wonderful!
I tried Jealous Devil Charcoal for the first time this past Sunday when I smoked a chicken. I absolutely love it! It burns really clean, hot, didnt get a lot of ash floating about, and it burns for a really long time. I really enjoy your videos and have learned a lot from you Harry. Thank you!
So good!
Harry, love your videos. Keep doing what you do. I'm a Canadian who lives in TX. BBQ was an unknown world to me. Your videos have helped me more than you know. Even your curry videos. Thank Mr. Soo, for educating those who are finding their way.
Cool, thanks
a true Pro all the way down to the ashes baby!!!, to grab first place with a last minute WSM purchase with chicken is amazing seriously.sending lots of love from Central Florida
Love back at ya Branden!
Hey Harry, my team just competed this weekend at the 17th Annual Burnt Offerings BBQ Contest. Used this video and the principles I learned in your class to capture Reserve Grand Champion!! Thanks again brother!
Congrats my Padawan Paul! Love the pic you sent me. My buddies Chris and Freddy won the GC also with my SYD rubs and sauce at the same event!
@@SlapYoDaddyBBQ omg they were next to us about 20 feet away. Ha ha ha small BBQ world!
We've been developing a new smoker and as such, we decided to not let fear and common sense stop us from entering our first IBCA competition. This video has been super helpful on the half chicken category and thank you for taking the time to show us the key parts of your method. Very nice.
You're very welcome Ryan. Hope you got the IBCA results you were targeting!
I think Rowland Heights and Diamond Bar is ready for a Harry’s BBQ, I’d stand in line for it!!!
Maybe I need to do some pop up BBQ to go! 😇
Please show the competition if you can. I know you will win. You're spices and sauce's are mind blowing delicious. Stay safe and healthy. And what an absolutely beautiful chicken. Thank You Harry. May God bless you always.
God bless you Brian. I'm editing the competition video to post soon.
I always watch your vids as a final check up on skills the day before a comp to make sure I remembered everything, Great info here as always. Gonna implement these techniques! Thank you so much Harry.
Glad to help
Thanks for being willing to help others out. I do the chicken on my team and since i live in Texas everything is half chickens and i have really been struggling with it. I can't wait to try this out and see how it works
That is awesome! Glad to help. I have a 15-min shortcut comp half chicken video soon
Can't wait. Thanks for being so responsive and sharing your secrets to help all of us beginners
every time i watch you show my mouth water i am going try the chicken one
Let me know how it came out! :-)
Love that you teamed up with J-Devil! Products now everywhere!!! Love Yard Bird!!
Thanks Darrell!
Good vid. Would have been great if grill temp was included. Love my GMG.
275F on the Jim Bowie. I thought I showed the GMG temp but maybe I deleted that segment by mistake in the editing process. I have 10 videos in various stages of development so it's hard for a one-person-operation production company to get all the details perfect :-)
Back in the 80's I entered a corporate team in the Houston Livestock Show cookoff. Made the mistake of bringing a Frozen Margarita machine.
we ate all the bbq. sent scraps up to the judges. We had a great time from what I can remember.
Hope to be at HLSR in 2021. Was there in 2019
Thanks for another one Harry. Can't wait to see that rub and sauce showing up at my local stores.
I have found your rub at Scheels which is a large outdoor store here in Montana.
Glad to hear Colin. Thanks for your support. It's private label to JD using my Love branding. Six more new rub flavors coming soon this summer
Really have appreciated and enjoyed all the content you have been banging out during the quarentine
Harry I didn’t see the injection recipe. Can you please share?
I use various injection combos made by my friends such as Dave Bouska of Butchers BBQ. You can get Dave's injection. A good one is the Bird Booster Honey Flavor
Could I use appl juice on the baste: THX 4 the lessons: the love yu put in it THX
Yes you can use various liquids such as mustard, Worcestershire, soy sauce, apple cider vinegar, miso paste, mayo, sour cream, egg whites,cola, beef injection, Maggi seasoning, ketchup, Italian dressing, horseradish, coconut milk, yoghurt, and many others
Congratulations on your new partnership with jealous devil. I still have to try out their charcoal.
It's so good!
Great looking chicken. Thank you for sharing and best of luck on the Comp.
Much appreciated
Very cool Harry, interesting to learn about different techniques, and as always Mr. Beans Rocks!!!! Thank you
Mr. Beans sends love and hugs!
@@SlapYoDaddyBBQ Makes my day Harry, thanks to you and Beans both🙏👍🏼🇺🇸
Yo making me hungry! Makan time. Thanks for your videos & sharing of valuable knowledge and love!! 👍
My pleasure!!
Harry; from the bottom of my heart; thank you for your expertise. Just bought a Komodo joe pit. I used your technique in hot and fast on a brisket. it came out great. My family kept asking me how I did it;for it to come out so good. I told them, a good friend of mine showed me some LOVE😂😂😂😂👍again; thanks. I will be doing your technique in the morning with chicken wish me luck. 🙏🙏
Awesome Jacob. Happy to hear. You are the new family Pitmaster! I have exclusive content now on Patreon.com/Harrison so please consider supporting my video projects and help fund BBQ philanthropy. THANKS! 🥰🥰🥰
Sure will my friend 👍
Love watching harry bbq..just a tip for harry, most fridges you can reverse how the door opens, might be easier to access your bbq fridge that way..usually some plastic plugs on the top of the door you remove and swap the hinge..not all fridges have them though
Thanks for the tip. I actually put my groceries on top of the washer instead on the floor to sort them before I put them in my laundry room fridge so it works better with L to R opening as I can have the door open while I transfer meat and groceries from the top of the washer to the fridge. Makes sense?.
@@SlapYoDaddyBBQ yes it does, only mentioned it as i know my luck is id have a nicely rubbed piece of meat and crash into something and drop it.😂😂 just bought some of your chicken rub, looking forward to using it tomorrow along with some oakridge game changer for injection.
@@opie7afe Awesome thanks for your business. Let me know how it comes out and if you have questions.
@@SlapYoDaddyBBQ should come out good, atleast better than the small brisket i did last sunday..but i think that was my fault on methods and the cut of meat. Oh well still learning..as edison said he didnt fail, he found 1000 ways how not to make a light bulb.
Thank you so much for your videos Harry. I tried your process, and only lacked your sauce. Next time I will make sure to have it as well. Entered my first competition and actually followed your process and cooked 2 half chickens, as required for this comp., and came away with a 4th place call. I also followed much of your process for ribs and got a 10th place call. I'm hooked and will definitely be competing again. Thank you for sharing the bbq love.
Wonderful Benito! Great job!
Thanks for showing how to prepare your chicken it's turned out looking fantastic thumbs up 👍 👌
You're very welcome Leonard!
Very nice looking chicken Harry. Great job. Thanks for the share. 🤟
You're very welcome Dave!
Awesome Harry! I saw that Blues Hog sauce in your refrigerator door. I love the Blues Hog. I also just ordered some of your sauce on Amazon.
Awesome! Thank you! I collect sauce like some collect shoes! Thanks for your business
I only cook and eat, I don’t compete! Thank You for sharing your knowledge!
Any time!
That was a great looking Bird Harry! We sure do look forward to having you back next year!
I hope so too!
Great video for me to learn how to BBQ chicken thanks and please be safe with this virus you a your family God Bless you
Thank you, I will
Harry, I'm a big fan! I understand the simplicity of a palette smoker. But, would be awsome to show the simplicity of a smokey mountain too.
Yes, please search WSM on my channel. I have 800+ videos and many WSM ones where I share my black belt tips
Thank you Harry. Entering my first amateur competition in October and needed this!
You can do it! Best of luck!
You the man Harry, thanks for all the great recipes!
My pleasure!! When you have time, you can watch the 260+ videos for recipes and topics you are interested in
@@SlapYoDaddyBBQ already have my man. Been watching your videos before you got involved with Troy and the boys. Loving this quarantine series! Much love from down under 🇦🇺
That end result look amazing holy crap
Nice cook Harry. The chicken looked incredible. Always enjoy Mr Beans review at the end.
Thanks 👍
Great Video-Great Tasty Lookin Chicken 🐔 Mr Soo-Thank You
Thanks Mando!
That chicken is magnificent Harry......great job...
Thanks 👍
Now I'm hungry! Thanks for the recipe Harry!!!!!!
My pleasure 😊
Sensei Soo showing me the way of the chicken. Love the video!
Glad you enjoyed it!
How often are spraying the chicken with the "I can't believe it's not butter"? Love your channel
try every 15 mins
Hey there Harry, great to see this chicken recipe...I’m excited to up my game for the Mrs.😉
Happy Wife = Happy Life!!!
Harry, I am only a few weeks into my BBQ and I’m so glad to have found you as well as #Kosmos. I am learning so much in a short period of time. I love your approach of just enjoy the process and there is no right or wrong way to BBQ just have fun! I agree that it doesn’t make sense to continue your channel but I appreciate what you have given to the BBQ world so far. You are a true champion in every sense! Thank you Sir. ❤️
Rock on!
I've bought a meat injector and sprayer for the spritzing after watching this, im looking forward to using them👌👍
Awesome. Hope you used my link as it helps fund my free channel. It's the same price and Amazon sends my 0.028% commission. tinyurl.com/y7m5xsab
Mesquite wood is the only wood i’ll smoke chicken with. I’ve tried other woods and chcken still just tastes like chicken with them but something about mesquite and chicken is magical. That was a good lookin chicken, thanks for showing it to us!
I like Mesquite for grilling lobster and shrimp as it has a twang like when I flew 747s and you walk cloase to a running jet and get the kerosene twang in your nostrils. Not my fav for brisket though!!! :-)
A whole video of pro tips. Thanks, Harry
Any time!
How's it going Harry? I used this method today and it turned out incredible! One additional step that I often use with poultry was an overnight brine. I plane to smoke a pork shoulder here in a couple of days. I love what you do man! 👍
Nice work Tony! Overnight is good!
Soo Situ: Hoping all is great with you, and the loved-ones, on this Friday afternoon! Thank you for demonstrating your great method of BBQing chicken. The chicken looked appealing, and was confirmed delicious by Mr. Beans! When this present situation is over, I hope you win another BBQ championship soon! My best regards to you and the ohana! Stay safe, Situ!
Thank you so much!
Hey Harry. You recommend 1% salt by weight to your brine/injection. When making a rub, do you have a recommendation when it comes to a spicy component (i.e. cayenne) per weight of overall rub? And another question if you don't mind, do you ever use grill grates will cooking at home or only in competition? Thanks!!
1% to season food not when making a brine. You add cayenne to taste as all cayenne has different heat when raw and when cooked. There is no shortcut to the 10,000 hours I've invested to show you in 5 minutes how my 1st place entry recipe looks like. Lots of folks do not realize that Coca Cola is showing a video of how the secret recipe for Coca Cola looks like! Enjoy!
Thank you sooooo much for finally doing an ibca chicken! Can’t wait to get back in the swing of things as I am the chicken man on my team I will take any an all tips / advice to get that walk.
You got this!
Very nice Harry. Best of luck in Houston. Beans liked that a bunch better than the Walmart beef fat brisket, lol. He’s the man, but so are you!!
Thanks Scott
Thanks Scott! :-)
I've tried it this way (spatchcock) and love the results. The only issue I had in competition, is that when you cut the bird in half, I've found that there's a tendency for juice to run out in the bottom of the turn-in box. The rules state there cannot be anything pooling, puddling in the box when turned in. I had to take paper towel and q-tip to try and clean it up. Do you think it loses any significant amount of moisture when cut vs cooking separate pieces already cut?
You cut and sauce a second time in the pit to seal the cut. Did not have time to show that in this video. I have so many black belt tips that I sometimes don't remember to cook and shoot them in one pass as I'm an OPO (one person operation)!!!
@@SlapYoDaddyBBQ I understand--I'm a one-man bbq team. Thank you!
@@SlapYoDaddyBBQ can you inject butter during saucing towards the end? İ feel like the chicken loses alot of juices as it cooks...
@@ftmhlcv4645 sure. Some com teams do
Thanks, Harry. Going to be switching up my method on chicken and will be going with this style. I won't be cooking Houston Rodeo, but other IBCA and Montgomery County Cook-Off, so if you're ever around stop in at Bear Flag BBQ's booth and we'll hook you up with Slap Yo Daddy Style BBQ!
Best of luck John!
Great looking bird Harry. great prep work too.
Thanks James. Need to up my half chicken game as I have not cooked it since IBCA stopped sanctioning contests on the West Coast as it's all KCBS nowadays. Hope you are doing well in quarantine.
Nice Harry! But you're right, in my backyard I won't spend time pulling out subcutaneous fat by hand, working instead to render it during the cook. Do you think there's a moistness advantage doing the bird whole (spatch cocked) vs. halved during the cook?
Three hour argument and Jerry Springer fist fight. Who knows. I've won 1st place both ways at IBCA contests.
@@SlapYoDaddyBBQ You said you pull the chicken off at around 170F. İ cook at a higher temp on the rotisserie and noticed that if i pull of the bird below 200 the thigh fat isnt rendered good and isnt as tasty.... Does slow smoking the chicken render the inner thigh fat or do you just serve the judges unrendered fat chicken?
@@ftmhlcv4645 this is comp chicken, not Costco style rotisserie chicken. Different techniques
Harry you have spoken alot about the Houston rodeo competition can you tell us about your experience and thoughts on that competition. As well as how you did?
Thanks you're the man!!!
Am editing the video. Stay tuned!
Love the video learned a lot thanks
Looked great Harry. I was hoping to see you box it up. Your attention to detail is so great I was hoping to learn something new there. And are you sure Mr Beans dosen't have some wolf in him considering how he "wolfed" down that chicken. Hoping to see some vid of that competition. 👍
There is no garnish allowed in IBCA and Lone Star so it just goes into a 9x9 white Styrofoam box
KCBS Box - th-cam.com/video/wwf5VnKZcYg/w-d-xo.html
@@SlapYoDaddyBBQ thank you for the reply. I was wondering if that was the case. Still after watching you in the vids and at my place your attention to detail is amazing and a great example to all of us.
It seems like we are in sync Harry, gunna smoke up some chicken this weekend and your video gave some great inspiration. Do well in H-town!
Sounds great!
Thanks for this lesson Harry! Good luck in the competition! Mr. Beans approved!!
Fingers crossed!
All I see is Jailbird Chicken on your website.
I have a Store page and also on my copacker website soupbase.com. Also on Amazon.com
Another great video Harry thx! What sides do you like to pair with your chicken?
For home eating, I like mashed potatoes and gravy, pickled Jalapeno, red beans and rice
Wow that looks amazing! Gonna have to give this a try myself now!
Give it a go and let me know how it came out
@@SlapYoDaddyBBQ Will do! I have never done whole chicken before like that
Harry on the pellet What temperature did you started and how much time did you increase the temperature.. final results looks nice 👍 Thank you
I do chicken at 275F. Thanks for watching Raul!
Gonna try this, I normally try do my whole chicken on the rotisserie. I was wondering why you used the GMG, but then read this was filmed in February. That was probably before you had you’re Weber smokefire. Keep up the great work! Love you man!
Hope you enjoy
1. What temp was the grill at?
2. What is the benefit of injection vs a brine vs dry brine? Thoughts, experiences?
3. Thoughts on slow smoking a chicken and compensating for rubbery skin vs. Hot and fast for crispy skin but less smokey flavor?
4. That chicken looks amazing!
:)
275F. This method helped me win 1st place USA chicken KCBS Team of the Year.
www.slapyodaddybbq.com/contests/awards/
Follow it if you like or tweak it and make it your own!
@@SlapYoDaddyBBQ thank you for your reply and sharing these videos! How does the skin crisp at 275? I have had some issues in the past at lower temps with the skin.
@@datrumpet5 they prefer tender bite thru skin at comps. İ tend to prefer crispy skin at much higher temps on rotisserie. its preference. Once you apply the bbq rub itll be very hard to crisp up skin.... its essentially water
Thanks for all the bbq love!❤ hi Mr Beans❤
I'd love to be able to find Jealous Devil charcoal in the Orlando area.
Gary Henderson same i just use Publix green wise lump
I’ll bet you a chicken that the difference in charcoal brands is minimal. Our host is sponsoring this brand and of course he will say that it’s the best in the west.
@@emmgeevideo Perhaps. But I have watched some TH-cam videos testing various brands of charcoal against each other. There are some significant differences.
So will JD charcoal and your rubs be at the Diamond Bar Walmart?
Nope. The progress we are making working with large distributors is all on hold due to COVID19
Harry what do you think of adding a few shallow slits in the meat for the rub to penetrate better?
Sure you can for home cooking. If in a contest, I'm not sure how BBQ judges would score Appearance points if the finish is covered with slits.
Cool video Harry!!! The color on the chicken looks so good!!! I want to eat it all. At least Mr.Beans got some. 😁
So good
Beautiful chicken! Thanks for sharing your tricks. What temp range do you run your smoker at?
You missed the GMG clip. 275F
Beautiful bird! How long do you normally let the bird sit in the fridge before going on the pit? I know the salts and sugars will help tenderize the skin. But I'm worried if I leave it in the fridge too long lots of the injection will leak out
10 hours
@@SlapYoDaddyBBQ dang that's a long time! Is the long time to allow the rub to tenderize the skin to help render it for bite through? Also any concerns with injection pooling up in the pan?
@@SlapYoDaddyBBQ if İ want a crispy skin at higher temp wouldnt this dry brine rubberize the skin by making it wet?
So excited to hear that your products may be coming to a Wal Mart near me. I spatchcock chicken pretty often. I also did our Thanksgiving turkey spatchcocked and it turned out awesome. You should have seen the looks I got when I walked in with a flat bird!
That is awesome!
Nice video Harry 👍. I think those red pop up timers don't even pop until 180f. They seem pointless haha.
Duh! Me bad. Rookie mistake for not paying attention when buying chicken!
I have looked for your products in my local store. It isn't there yet. It is an international grocery store, and only two stores in Cincinnati, might be the largest grocery store in the world, not sure, please see Jungle Jim's on TH-cam. Hope to find your products there soon.
Hey James, still trying to get my product into chain stores. For now, it's mostly online sales. BTW, my co-packer is in Cleveland. Please goto Soupbase.com
Thank you.
I was one of those wondering about availability and decided to just order the moola rub on amazon. Came in two days. Looks and smells very fresh with zero clumping. Can't wait to try it!
Thanks for your business and let me know if you have questions!
Very impressive trim work Harry- nice job. One question- do you ever use a sausage pricker on the skin? I’ve used the technique and it allows judges to have a clean bite through the skin and pull away without taking the entire piece of skin. Mr. Beans is one spoiled dog!
I use a Jaccard to get the skin tender. I have many chicken tricks and tips and I did not have room to show all in one video so I have a few chicken videos. See my Jaccard episode.
Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html
6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html
Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html
Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html
100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html
100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html
Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html
REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
Ah, I see.
Do you have a video with brining a chicken ? In your opinion, Is it better to brine or inject ?
Please see my chicken playlist. I have won 1st place with both brine and inject, or both. Use the process that brings you most joy. There is no right or wrong method.
Wow amazing looking chicken!!! By any chance would you know if your seasonings are kosher??
No they are nor certified by a rabbi.
I understand. Thank you for responding fast!
Green Belt tip: Harry you will regret if you ever get rid of you Kenmore washer and dryer. The new high efficiency top loaders are terrible. You'll have to get front loader to get a decent wash. Thanks for the video and sharing your secrets so we can be home heroes ! such a beautiful chicken!
Thanks for the tips on my Kenmore that is 30 years old and fixed twice. Dryer was fixed once. Love them!
I have several questions. What temp are you running grill at ? How long are you letting the sauce set before you pull ? What final temp are you looking for on the thigh and breast? Last is how long did you leave it in fridge for?
275F
5 min
200F plus
12 hours
Awesome I am going to try this real soon . I am assuming you can let the chicken stay in refrigerator less than 12 and will still recieve a great outcome . You don't brush the sauce on at anytime right you just pour all over
@@soldierssoldiers4179 yes, and yes
@@SlapYoDaddyBBQ is there a reason you spray the chicken with margarine or i cant believe its not butter before you sauce? Does that seal in the crispy skin somehow or is it just for transfat flavor boost?
Herry.....nice info..... question: If I pull back the skin on the chicken.....esp. say drumsticks, and I put all purpose rub on the meat then put the skin back over the meat, can I use the Transglutamase to sick the skin back on to the meat along with the AP seasoning or does it require that nothing be between the meat and the skin to "glue" the skin back on?
Thanks,
Darryl
I don't recommend rub under skin. Only meat glue under skin. Brine or inject your drums to get flavor.
@@SlapYoDaddyBBQ does the meat glue have any msg properties where it adds a layer of flavor?
How long was the chicken resting in the refrigerator?
In comps, 10 hours
Will the meat glue still work if you brine the chicken, or should you brine first then glue the skin?
I would brine and transglutamaise it before cooking
I missed what temp you cooked at?? I know removing that fat under the skin & then drying out in the fridge lets you cook @ a lower temp for bite thru skin. But what was your temp?! Lol. Thanks
I missed it too, it must be a trade secret...
275
Yes, more super secret trade secrets here also which I could not cover in one video
Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html
6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html
Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html
Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html
100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html
100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html
Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html
REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
Looks amazing but why do you remove the fat instead of increasing pit temp at the end to render the fat and crisp the skin up.
I show you my technique that helped me win 1st place KCBS Team of the Year Chicken in USA beating out 5,000 pro teams. You can do Costco rotisserie style chicken in comps if you like to see if that wins contents. There is no one way to win 1st place so to beat the competition, pick the method that gets you the BATs (Big Ass Trophies).
Great vid as always. Well done on 100k SUBS!! :)
Thanks a ton!
Harry what temperature did you cook the chicken at? Love your videos by the way
275F. I put the info in video Description as my subs 99% of time, I cook chicken at 275F :-)
Looks so good going to thaw a chicken out right now! Don't know if I missed it, but what temp did you smoke it at? Used your comp chicken thigh recipe a couple years ago & got 15th out of 40 in my first KCBS contest. Thanks for all the videos!
275F is my fav chicken temp
How long do you leave your meats in the fridge to help dry out?
Overnight is good
Hi, Harry, thank you for another great video. Have never tried injecting and after viewing your video, I'm ready. Couldn't quite tell in your video, what did you say you used for your injection and how long did you let your chicken? Thanks, again!
There are a few commercial injections that I like
Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html
6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html
Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html
Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html
100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html
100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html
Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html
REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
5-Spice Hainan Chicken - th-cam.com/video/vWTVexYDkgM/w-d-xo.html
What temperature did you cook at and approximately how long did you let it rest in the refrigerator after seasoning?
.
275
In comps, rest 10 hours. 275F
Looks absolutely gorgeous. I can almost taste it. Very lucky dog, that Mr. Beans. (I still laugh at the video of him refusing to eat the Walmart brisket. A discerning dog indeed). Would the way you cut the chicken breast and thigh differ in competition? You went to all the trouble to create a perfect crust on the skin, then, for lack of a better term, mangled it when you cut it to taste. Would your competition cut be more “presentable”? Just curious.
you turn in the fully jointed 1/2 chicken uncut - you don't piece it out
So the judges wield their own knives and forks, cutting and chewing as whim and wish demand.
IBCA and Lone Star rules state you put a half chicken in the 9x9 white styrofoam box. You are NOT allowed to cut or trim unlike KCBS which is very different. Here are some KCBS style black belt tips
Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html
6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html
Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html
Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html
100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html
100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html
Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html
REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
I love ur videos bro!!! I wish I could bbq with you an see if I can compare to ur greatness!!!
That would be cool. I do one-on-one with my patrons on Patreon.com/HarrySoo and provide ZOOM sessions
I will check into that asap. Thank u so much
Gosh Harry, that looks delicious!! Would you by chance have a recipe for a mustard based sauce (or finishing sauce) for ribs? Something maybe more unique than the standard Carolina Gold recipes? One of my favorites (being from Texas) is the Saltlick’s original sauce but I have no idea how they make it. Any links or info would be appreciated. Maybe you sell something in that category? I definitely want to try some of your rubs.
Great idea! I'll do a sauce video in the future
If there is a first place contest for BBQ, Harry has won it.
Thanks for stopping by Nick and for the kind words