First Place IBCA Competition Chicken | Texas Sanctioned | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 15 เม.ย. 2020
- Filmed in Feb 2020. Harry shows you his 275F First 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 #BBQChicken
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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!
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
Really have appreciated and enjoyed all the content you have been banging out during the quarentine
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 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!
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 another one Harry. Can't wait to see that rub and sauce showing up at my local stores.
That end result look amazing holy crap
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
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!
That was a great looking Bird Harry! We sure do look forward to having you back next year!
I hope so too!
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
Great looking chicken. Thank you for sharing and best of luck on the Comp.
Much appreciated
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, 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!
Sensei Soo showing me the way of the chicken. Love the video!
Glad you enjoyed it!
Love that you teamed up with J-Devil! Products now everywhere!!! Love Yard Bird!!
Thanks Darrell!
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!
Thank you Harry. Entering my first amateur competition in October and needed this!
You can do it! Best of luck!
Now I'm hungry! Thanks for the recipe Harry!!!!!!
My pleasure 😊
every time i watch you show my mouth water i am going try the chicken one
Let me know how it came out! :-)
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 🇦🇺
Thanks for this lesson Harry! Good luck in the competition! Mr. Beans approved!!
Fingers crossed!
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🙏👍🏼🇺🇸
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 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!
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
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!
Yo making me hungry! Makan time. Thanks for your videos & sharing of valuable knowledge and love!! 👍
My pleasure!!
Hey there Harry, great to see this chicken recipe...I’m excited to up my game for the Mrs.😉
Happy Wife = Happy Life!!!
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 the video learned a lot thanks
Thanks for showing how to prepare your chicken it's turned out looking fantastic thumbs up 👍 👌
You're very welcome Leonard!
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
Great vid as always. Well done on 100k SUBS!! :)
Thanks a ton!
Very nice looking chicken Harry. Great job. Thanks for the share. 🤟
You're very welcome Dave!
A whole video of pro tips. Thanks, Harry
Any time!
Thanks for all the bbq love!❤ hi Mr Beans❤
Congratulations on your new partnership with jealous devil. I still have to try out their charcoal.
It's so good!
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
That chicken is magnificent Harry......great job...
Thanks 👍
Looking good as always!
Thank you! Cheers!
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
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!
A true master! Great technique.
Thank you! Cheers!
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.
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!
IBCA KCBS champion giving away secrets why? When I was in management my boss told me, teach your employees all you can to replace you. In my head I said why in the world would I teach someone to replace me? That's crazy! He explained, if your the real deal and sure of your abilities, you will go places. I cant promote you if I cant replace you. A year later I was promoted. Harry you are going places far beyond your expectations. Thank you! God bless! 🤠👍
Fonzo, the true purpose of BBQ is not a room full of trophies. Its to spread boomerangs of BBQ love so others can bring more love, kindness, and patience to the world. When we die, the zeros in our bank account, the wealth, the cars do not matter, only L-R-M. Love, relationships, memories as your body returns to the Earth
@@SlapYoDaddyBBQ Amen to that Harry! I'm with you! The more you share the longer the legacy continues to all that you have taught, loved and reached out to.
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
Great Video-Great Tasty Lookin Chicken 🐔 Mr Soo-Thank You
Thanks Mando!
Nice cook Harry. The chicken looked incredible. Always enjoy Mr Beans review at the end.
Thanks 👍
Perfection.
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
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!!! :-)
I only cook and eat, I don’t compete! Thank You for sharing your knowledge!
Any time!
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
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.
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! 😇
Perfection!! Nuff Said!!
Thanks Andy! Keep spreading chicken love!
If there is a first place contest for BBQ, Harry has won it.
Thanks for stopping by Nick and for the kind words
i love garlic butter grilled chicken and turkey
Now I really need to BBQ a chicken.
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!
One important thing about an IBCA contest.
The judges will only have a plastic knife and fork to get the piece of chicken they want.
If the skin is even a lil tough, meat is tight, not very very tender, fork breaks, they will struggle to get a sample and your score will suffer.
A really handy practice tip is this, cook a chicken ( whole or half) just like this, then have a couple family members or friends " sample" it with only plastic fork and knife.
You will appreciate how tender it must be for them to sample it easily.
We routinely tell each other that the chicken we ate an hour after we turned in our entry is always perfect.
Simply my experience with IBCA
Devin Thomas
Mutts & Butts BBQ
Thanks Devin for your tips. I will try the plastic method! Good luck on the comp circuit for Mutts & Butts BBQ!
good luck in Texas!
Thanks Houston Livestock Rodeo video soon
The man said he won an event using a webber smokey mountain. Thats a $400 smoker. And im sure it was guys at that event with $10k cookers 🤔 . Your the real deal my friend . Thank you for passing on the knowledge 👍👍
You are very welcome!
Harry’s Awards - tinyurl.com/ybxl4mlc
you da real mvp
You rock sir!
Thanks for watching!
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.
Your the man!
Thanks for stopping by
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!
Amazing crusting on that chicken skin, Harry! #TeamMrBeans
Give it a go and let me know how it came out!
I love Hawaii 🤙🏻 🌈
Aloha Dan!
hell yeah chicken. Time to get GUD at Chicken.
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 :-)
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!
Chicken looks beautiful Harry. I’m sure it tasted just as good as it looked. If Mr. Beans is anything like my dogs he is tied to your hip from the time you unwrap the raw chicken until all the leftovers are put away.
Thanks!
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! :-)
One thing I learned from your video is I want to be a professional bbq judge
Fun to be a judge th-cam.com/video/rS7KKxJ9lUM/w-d-xo.html
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!
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
My hats off to all the folks that compete in these events ,sure looks like hard work.Im with Mr Beans,think I'll stick to judging...👍👍
Insanity is a prerequisite to try to win $10,000 for a piece of chicken!
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
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
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
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.
Jealous devil is awesome. Went thru 150 pounds since you turned me on to it. Great news about your rubs and sauces. Great job on the chicken.
Good stuff!!!
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!
Beautiful!
Thank you! Cheers!
@@SlapYoDaddyBBQ I tried this and my wife said it was the best chicken she's had. Thank you!
The ONE trick I've had a hard time with is opening up the top of my kamado joe gril all the way and adjusting the temp more from the bottom. Seems to give me problems trying it that way.
On my kamala, top is open and bottom is 1/4;inch open for 275F on Jealous Devil charcoal
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
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!
I wish I was his next door neighbor!!
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
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Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
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5-Spice Hainan Chicken - th-cam.com/video/vWTVexYDkgM/w-d-xo.html
Love mr beans. I can’t live without a dog barking in my house.
Mr. Beans sends you love and hugs!
It's been 10 months since this was posted and I JUST watched it today and discovered that Harry's rubs are available in Winnipeg under the Jealous Devil brand. It's always been an ordeal ordering such things from the USA and now I can just trundle down to the store and pick me some up. I checked and LUXE BBQ carries all the Jealous Devil products including the charcoal. I plan to get a Weber 22" charcoal grill this year and start making some more tasty things than I have been able to with my gas grill.
Awesome! Happy to hear my products are in Winnipeg!
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
Beautiful chicken! Thanks for sharing your tricks. What temp range do you run your smoker at?
You missed the GMG clip. 275F
Hey Harry, Have you reviewed a newer blower system for the Webber Smoker yet? Since the other is not available? Thanks!
Nope. Not yet.