Drew, you succeeded in teaching me more than a few fantastic competition techniques. I learned a lot and will incorporate these in my next outdoor family gathering. Great job my friend!!!
So, I didn't open this video on my main player the first time because, honestly, I didn't think I had the patience for a 40 minute video. Haha (that's on me!) But it started auto playing and I turned on the audio and sat watching the whole video on my cell phone. These look amazing through the phone and I swear I could smell that sauce! I was looking for a way to cook some chicken thighs for my son and I, as I am not too familiar with them. When they were finished and I sauced them up, my son said they looked exactly the same! I was very proud. These are absolutely spectacular and I used my own 3 rub setup and I didn't have any Kerry Gold. But I do now. Making these again this week and they will be perfect. Awesome job, man and thanks for sharing. We definitely appreciate it!
Absolutely great instructional. I am normally a skin-scraper but I Jaccarded just to see the difference. The skin was perfectly bite through - only tore away after my 4th bite! So juicy too! Thank you so much for this - you've changed how I'm going to do my comp chicken!
"BBQ's supposed to be simple so lets make it as simple as we can" genuine quote from this video!!! ITS CHICKEN, Brine them for a day and smoke 2 hours with a salt and pepper rub, done!
@@billyboyou8125 the bone-in chicken taste better though. That bone marrow adds a more intense chicken flavor. I'll take BBQ chicken however I can get it though.
25:25 All of the chicken has a piece of butter on the inside, and outside of it except for the one second from the top on the left doesn't have one on the outside like all the others, and that's really bothering me!!!!
That's the difference between a professional and a backyard BBQ'r. It was very interesting watching to see how you guys compete. Could almost smell and taste it through my monitor. Thanks for sharing
being an dark meat chicken eater that i am, ima luvin what your showin... if anyone has not said thank you, i am going to now.. THANK YOU for an awesome instructional..
Looks beautiful but can you taste the chicken with all that seasoning and sauce? Will definitely try this American BBQ chicken, it is very different from BBQ in other countries. Seems to rely on seasonings for taste
After watching this I am never cooking thighs the same way again. I've never seen anyone take the time to trim off the bones (knuckles I think you said) then peel back the skin and trim it so you can basically wrap it all around. Just the way you made them look after trimming and reshaping, I was blown away. I made thighs last night which is why I watched this video and really wish it came on my feed sooner. Awesome video man, that end result looked so tasty!
Good luck! You can check out what it’s like to compete start to finish by watching our docu-series, “Journey to the Jack”! Journey To The Jack - Ep. 1: Smoke This th-cam.com/video/GHWno9bxd7c/w-d-xo.html
I happened to see this pop up, what caught my eye was BBQ Chicken Thighs. Wow what a lot of work cooking for a competition; I thought you season and slap it on the grill/smoker lol. I cringed watching the trimming of the meat to toss lol. I will definitely give parts of this a try, I'm a novice home cook griller and am looking of ways to grill without drying out or burning. I seriously would have thought 190 degrees would be overcooked.
Great video, I actually did learn something folding the skin back over the thigh. I have been using skinless, boneless thighs then wrapped in bacon. PS, I won
Started out watching this in bed, ended up in a chair in front of the tv lol! I love BBQ chicken thighs, too many people overlook it, gonna have to try this recipe out with a side of cole slaw.
I love to cook... so I care a LOT about this stuff, but damn. In all my years cooking I never thought to jaccard the skin. That's a whole extra level of food love right there.
Looks like awesomeness!! I can't however understand the whole skin thing...like in these preps & competition styles, how they don't care about eating rubbery skin?? It's definitely an art getting it rendered & crisp all the way through. Blanching works amazingly well but has its own set of problems. It works good if ya wanna bake flats/drumettes instead of fry em. Great video tho dude. Looks might tasty!
The recipe is great for both! We just always want to use the highest quality meats when we compete since that slight difference side by side could make all the difference!
Tried the kerrigold butter at last comp....made a huge flavor difference I need to do some chicken shopping obviously The Sams brand hasn't been cutting it....not nearly as nice looking Great video !!
First off.... good instruction. Nicely put together video. So..... don't take this the wrong way but yeah...... I thought, "Lord I ain't ever entering that competition". Plus...... I kept thinking. Man I would stuff all that extra meat under the skin..... But I guess then there would go pretty.
Layering the seasoning is an excellent idea, thank you. Some suggestions: (1) season both sides of the meat, then season the top skin. That way the seasoning will go further into the meat, making it more intense. (2) get a small ladle, 1-2 ounces, and use that to cover your chicken in sauce: (a) it is neater; (b) it is faster. Thanks for the video, it was great.
I see you're using a Wusthoff but I use a miyabi brand owned by zwelling henckels and the steel is much more brittle and I have to keep resurfacing it all the time when I use it roughly
It’ll work! Set at 275. You could put some wood chips in a foil pouch and put right above the heat coil to create some smoke if you want that smoke flavor. Just be careful to not set off a smoke alarm!
Great video and excellent presentation on the rolled-up thighs! I gave up on smoking chicken years ago, and stuck to mackerel and salmon, because it always tasted and smelled like the tire section at COSTCO. After watching your video, it has intrigued me to give another try, but not use the harsh mesquite and hickory woods I used before, but instead use sweet ones like pecan.
You shouldn't have to if you use the Jaccard technique, but for me I don't have one so I always season under the skin...gotta get some of that flavor to the top-side of the meat...especially if the skin comes off, then all that seasoning leaves with the skin!
I wouldn’t for competition. Reason is that I want the skin to stick to the meat as much as possible so when the judges bite it, it tears right away with the bite. If the skin pulls off with the bite, you lose tenderness points. I would worry that butter under the skin would impact the bite through skin.
Drew, you succeeded in teaching me more than a few fantastic competition techniques. I learned a lot and will incorporate these in my next outdoor family gathering. Great job my friend!!!
So, I didn't open this video on my main player the first time because, honestly, I didn't think I had the patience for a 40 minute video. Haha (that's on me!)
But it started auto playing and I turned on the audio and sat watching the whole video on my cell phone.
These look amazing through the phone and I swear I could smell that sauce!
I was looking for a way to cook some chicken thighs for my son and I, as I am not too familiar with them.
When they were finished and I sauced them up, my son said they looked exactly the same! I was very proud.
These are absolutely spectacular and I used my own 3 rub setup and I didn't have any Kerry Gold. But I do now. Making these again this week and they will be perfect.
Awesome job, man and thanks for sharing. We definitely appreciate it!
It’s amazing the effort and attention to detail needed to compete. Great vid!
Best chicken video I have seen and have watched many many of them!
Extremely thorough and well presented. Clear instructions you are a natural presenter.
Finger licking good !
Love the photos at the video's conclusion. They show the beautiful results far better than the video!
Thanks for this, i had zero knowledge so much was involved. Cant wait for my new smoker. It looks amazing!!!
Absolutely great instructional. I am normally a skin-scraper but I Jaccarded just to see the difference. The skin was perfectly bite through - only tore away after my 4th bite! So juicy too! Thank you so much for this - you've changed how I'm going to do my comp chicken!
Great video. I always wondered how you get it to look perfect. Can’t wait to try and impress the family. Thank You!
thank you for the information on how to. I've wondered how to do this and stumbled on your videos. Glad I did. Thanks again and keep smoking
Oh man, I need to go eat now. What a delicious tutorial. I really learned a lot.
Great video. You explained each step perfectly. Can't wait to try it on my home smoker.
"BBQ's supposed to be simple so lets make it as simple as we can" genuine quote from this video!!! ITS CHICKEN, Brine them for a day and smoke 2 hours with a salt and pepper rub, done!
@@Adam-sj9bk Your probably right hehe, 40 minute video on how to make BBQ chicken thighs I prefer boneless ones now and they cook in about 20 minutes.
he sure plays with and rubs his chicken meat a lot
@@alexgon9627 I noticed the same lol... Very fastidious.... It is competition after all.
Yup! You get out of it, what you put into it…that includes presentation.
Great in-depth presentation, by an award winning pit boss.
@@billyboyou8125 the bone-in chicken taste better though. That bone marrow adds a more intense chicken flavor. I'll take BBQ chicken however I can get it though.
I learned a ton from your video. Keep up the good work.
25:25 All of the chicken has a piece of butter on the inside, and outside of it except for the one second from the top on the left doesn't have one on the outside like all the others, and that's really bothering me!!!!
That's the difference between a professional and a backyard BBQ'r. It was very interesting watching to see how you guys compete. Could almost smell and taste it through my monitor. Thanks for sharing
Okay, this was fantastic. Now I HAVE to do this. Thanks for the video.
Good job shaping them. They looked great.
being an dark meat chicken eater that i am, ima luvin what your showin... if anyone has not said thank you, i am going to now.. THANK YOU for an awesome instructional..
Fantastic!!! Can't wait to try it!
Great video. Thanks so much.
Beautiful! Thanks for all the tips
Hellova video. Thanks for the great instruction!
wow those look good i think i am going to try this this weekend
Looks beautiful but can you taste the chicken with all that seasoning and sauce? Will definitely try this American BBQ chicken, it is very different from BBQ in other countries. Seems to rely on seasonings for taste
winner winner chicken dinner. you won the competition in my opinion. you are a truly humble guy for sharing your methods. many thanks!
Tried this today turned out Great
Absolutely impressive
I like that you pointed out and emphasized the small details.
Quick question. Why would you not season under the skin too? I mean having the juices mix with the seasoning while cooking...
After watching this I am never cooking thighs the same way again. I've never seen anyone take the time to trim off the bones (knuckles I think you said) then peel back the skin and trim it so you can basically wrap it all around. Just the way you made them look after trimming and reshaping, I was blown away. I made thighs last night which is why I watched this video and really wish it came on my feed sooner. Awesome video man, that end result looked so tasty!
looks sooo yummie
Wow, thanks for the teach Sir.
Learned a ton!
P.S The Jacard was a very interesting process.
Good prep, and presentation. Well done!!😜😜
Thanks for the insight. That was great
Thanks for sharing! I really love chicken thighs and this inspires me to up my game
Wow! You have crazy skills! I haven't seen attention to detail like that in a yt vid in a long time. Can't wait to try it out this weekend.
great idea on dipping pan for final coat of bbq sauce. so much easier and much more thorough than basting.
Very informative and great detail!! Thank you sir!
When you're cooking to feed the family, nothing is getting wasted. So nothing is getting trimmed off.
You can always make stir fry with the scraps!
After you covered them, about how long did it take to cook them up to temperature? Definitely learned a lot! Thanks!
30-45 minutes. Best to put a probe in one til your comfortable with how long it takes on your smoker.
Great video 📹 and like to see you guys get ready for competitions I'm going to try this just by the looks of it to see how I do
Good luck! You can check out what it’s like to compete start to finish by watching our docu-series, “Journey to the Jack”!
Journey To The Jack - Ep. 1: Smoke This
th-cam.com/video/GHWno9bxd7c/w-d-xo.html
Great information! Chicken looks AMAZING!!
Nice tutorial ... thx.
I happened to see this pop up, what caught my eye was BBQ Chicken Thighs. Wow what a lot of work cooking for a competition; I thought you season and slap it on the grill/smoker lol. I cringed watching the trimming of the meat to toss lol. I will definitely give parts of this a try, I'm a novice home cook griller and am looking of ways to grill without drying out or burning. I seriously would have thought 190 degrees would be overcooked.
Great job
WHAT do u do with the cutoff
excellent bait
Enjoyed the video
Hey Thanks for sharing.
Can you share the names of the 3 rubs you used.
Thanks
I have never spent that much time prepping my thighs, but the appearance is beautiful.
Quite a procedure !
I'm keeping this video! Next weekend when family is all free...I'm going to try this! Thanks!
"....family is all free" ??? Are they all in prison now????
Great job! very informative.
Great instruction Master chef.
Great video, I actually did learn something folding the skin back over the thigh. I have been using skinless, boneless thighs then wrapped in bacon. PS, I won
Glad we found your channel, great instructional video! 🔥
Great location.
Very informative video. Great Work!
Looks amazing! The only thing that gripes me is the cross contamination on the seasoning bottles.
AWESOME!...very practical recipe to use on my smoker--can't wait to try this tonight. Thanks!
How'd it turn out?
Fantastic!
Right to the point. I liked that about your video.
I really appreciate this my friend. I learnt a lot
Started out watching this in bed, ended up in a chair in front of the tv lol! I love BBQ chicken thighs, too many people overlook it, gonna have to try this recipe out with a side of cole slaw.
Great Video . what temp did you smoke the chicken?
About 275-300. Good luck!
I love to cook... so I care a LOT about this stuff, but damn. In all my years cooking I never thought to jaccard the skin. That's a whole extra level of food love right there.
Beautiful!
NICE! I found a BBQ channel where the creator isn't trying to be all edgy getting all loud, throwing stuff around and slammin beers! Good content!
There are plenty of channels not like what you described. I've never come across anything like that, truthfully.
Do you rest your chicken after you pull them from the smoker or turn them in right off the grill
Looks like awesomeness!! I can't however understand the whole skin thing...like in these preps & competition styles, how they don't care about eating rubbery skin?? It's definitely an art getting it rendered & crisp all the way through. Blanching works amazingly well but has its own set of problems. It works good if ya wanna bake flats/drumettes instead of fry em. Great video tho dude. Looks might tasty!
The skin doesn't get rubbery.
That cutting board is cool. Where can I get those?
BoostYourBBQ.com! Use promo code “Smokecraft10” to get 10% off your favorite rubs and sauces while there!
I took cheap chicken thighs and expensive chicken thighs and they both tasted delicious with this recipe .
The recipe is great for both! We just always want to use the highest quality meats when we compete since that slight difference side by side could make all the difference!
You did a fantastic job. Thanks.🚀🚀
Tried the kerrigold butter at last comp....made a huge flavor difference
I need to do some chicken shopping obviously
The Sams brand hasn't been cutting it....not nearly as nice looking
Great video !!
Yeah Sams isnt the best when it comes to fresh food
Def need to find some Springer Mountain Farms chicken. Really good!
I doubt I’ll ever into a competition for this, yet I still watched your video to completion…
First off.... good instruction. Nicely put together video. So..... don't take this the wrong way but yeah...... I thought, "Lord I ain't ever entering that competition". Plus...... I kept thinking. Man I would stuff all that extra meat under the skin..... But I guess then there would go pretty.
Layering the seasoning is an excellent idea, thank you. Some suggestions: (1) season both sides of the meat, then season the top skin. That way the seasoning will go further into the meat, making it more intense. (2) get a small ladle, 1-2 ounces, and use that to cover your chicken in sauce: (a) it is neater; (b) it is faster. Thanks for the video, it was great.
New chef old tricks 💪 great student!!👍
Time to cook!
Thank you for the instruction. I fired up my pit boss fixing a half dozen right now.
"OK just gonna shape this chicken up real quick" to immediately flip over and undo all the shaping.. haha u are so competitive.
Great video~ What is the name of the tool you use to puncture the skin again?
It’s a jiccard. Available online.
Do you ever use a cleaver to ease wear on your main knife when cutting bone?
I see you're using a Wusthoff but I use a miyabi brand owned by zwelling henckels and the steel is much more brittle and I have to keep resurfacing it all the time when I use it roughly
Looks awesome! Thank you
Dam brother you make me want to get into BBQ..GREAT VIDEO
This guy just cut off the best part of a chicken thigh! Did anyone else just see that!?
the oyster?
If I have oven instead of smoker. can this prep works? What oven temp should I set
It’ll work! Set at 275. You could put some wood chips in a foil pouch and put right above the heat coil to create some smoke if you want that smoke flavor. Just be careful to not set off a smoke alarm!
Looks delish!!!😮 but what a fecking palaver though!!! I'm knackered just watching it😴
That sure looks yummy. Wish I were a judge right now.
You can be! All you have to do is take a class to be certified. You can find judging classes at www.KCBS.us
When the judges get home. They do none of this😂 but I would definitely eat at your home👍🏻
Great video and excellent presentation on the rolled-up thighs! I gave up on smoking chicken years ago, and stuck to mackerel and salmon, because it always tasted and smelled like the tire section at COSTCO. After watching your video, it has intrigued me to give another try, but not use the harsh mesquite and hickory woods I used before, but instead use sweet ones like pecan.
TRY APPLE WOOD
Spectacular! I've always wanted to learn to shape the thighs like this. Thanks
Great video! Do you ever season under the skin? And, do you ever use your own "secret" rub?
You shouldn't have to if you use the Jaccard technique, but for me I don't have one so I always season under the skin...gotta get some of that flavor to the top-side of the meat...especially if the skin comes off, then all that seasoning leaves with the skin!
It looks amazing, also looks like a huge amount of time invested in preparing a meal.
would you rather stare at your wife?
I'm starving right now, do you have something good and fast.
0:12 myself I tend to steer clear of Chicken Sties! 😂
Great recipie:question, have you considered putting the butter between skin and flesh of thigh? Mark Ireland
I wouldn’t for competition. Reason is that I want the skin to stick to the meat as much as possible so when the judges bite it, it tears right away with the bite. If the skin pulls off with the bite, you lose tenderness points. I would worry that butter under the skin would impact the bite through skin.
@@SmokecraftBBQ thoughtful reason,regards mark
I'm watching you prepare that first chicken thigh and listening to how you are preparing it and all I could think about was Bob Ross.
What temperature was the smoker at?
great video. I like to use a rubber mallet instead of hand smacking the back of blade.
Thanks
I thank you!
Use a plastic spoon to get the sauce on top, it's much easier than trying to use your hand. Great video
it would be hilarious if this video ends by the next morning xD