Harry it’s great to see a top level cook put together a superior product without having to go through the hassle of taking the skin off, scraping it, and all that. Your method is much less pain staking and your chicken still looks excellent. You ever try Myron’s muffin pan technique?
Thanks you Mr. Soo Excellent help of us amateurs. Thighs are my favorite and nothing wrong with making them look and taste great at home. Great advice from beginning to end.
Thanks for watching. Be sure to watch my other chicken videos and you'll be a black belt in no time. 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
Just started following your channel of course ive watched you on bbq pitmaster before but just wanted to say I love your videos they are so informative. Keep em coming harry
Thanks for the great info harry, I just got done doing my first 9 pound brisket and I'm watching your channel right now eating brisket off the primo. Cheers!
Give it a go and take some walks at BBQ contests! 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
Great video. I really wish you showed a bit more of the cooking process though. Like what you look for before you cover in foil and what you look for in a finished product. I'm really new to this and some help in those areas would be greatly appreciated.
Hey BundyDanger. Send me pics of your first contest. I trained several dozen pitmasters in Australia in Sydney and several have become grand champions including Rohan Dimock from Smoking Jokers
Hi Harry , love watching your videos on competition chicken and wanted to ask you after you have set the crust on the chicken after 45minutes on the rack then into the covered tray.. what causes the skin to pull back sometimes after being wrapped in the tray before saucing ... thanks
gill bent If the skin pulls back, then you waited too long and the batch is ruined so start over. That is why I made this video to guide you so your skin is perfect. Kapish? Good luck and thanks for watching
Awesome video. I know this is a few years old, but I was wondering if you actually use a supermarket chicken (like Tyson) for comps. I’m doing my first comp next month so I’m scouring your videos for all the tips I can get. I’m hoping to get a few bottles of your different rubs next week, but I have to wait till payday. Thanks!! Your content is awesome!
Try various brands to see which wins as the result is based on your brand and technique. As they say, don't just watch videos of LeBron shooting 3 pointers, you can only get better when you shoot 10,000 three pointers yourself! 🤗🤗🤗
John Kim no I don't. Please see my chicken trim basic and advanced video. I'll cover sauce in a upcoming video where I have 4 master judges taste 15 sauces on chicken, pork, and brisket. Thanks for watching
Hi harry. Love the vids and trying to cook chicken to a competition level in the uk. Could you add in future vid disc , cook type, temp and time ie Crust - 125f 1 hr Wrap - 250f 2 hr Sauce 250f 20min Amazing job on vids, feels like I’m cooking with you
Here are some videos that may help you up your chicken game 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
No specific temp as you're eating one piece at 40 min, 45 min, 50 min, and so on. Pull when the bite is perfect. You have 16 thighs so plenty of choices to select final 6 for the box. I've seen temps range from 185F to 205F depending on the brand of chicken, wet or dry brine, how long the rub was on, initial temp of meat, type of smoker, type of wood, choice of pit temps, amount of spritz, top v bottom rack in pit, position of meat relative to firebox, and a host of other variables.
Excellent video Harry! Was at your course in Sydney and can't wait to see you again next time around. You've helped inspire me to sign up for my first comp in a couple weeks. Thanks for spreading the BBQ love, it's changed my life! I think showing a side by side close up of the cooked chicken pre and post cut would be helpful. I can see you're trimming a little but not clear on what exactly you're looking to clean up besides the "sides" of the thighs.
Thanks Robb! You are right that a close up of the trimming would make it clearer. I'm learning how to cook, shoot, and direct myself so I"ll be sure to get it right in future videos. On final trim, you select the best looking thighs that are the same size and you trim each thigh so they are the same size and shape. If you did good trim before cooking, the final trim requires minimal effort. Also, remember to trim off excess skin and remove any blemishes on the skin and large pieces of spices or herbs. Thanks for your support and look out for many more videos I'll be posting.
I love this video Harry. I'm going to have to try this method. I assume you are cooking the chicken in the foil pan the entire time (just covered for the last 45 minutes to get a bite through skin)? Or are you cooking the chicken directly on the grate for the first hour? Thanks for sharing some great tips.
Both methods work. Cook on grate until crust sets about 45 to 60 minutes @275F before you foil for 45 to 60 mins @275F Alternatively, you can set crust in the foil pan and then wrap with foil. The grate method has better crust on the edges of the thighs and with the foil method, you don't dirty your grates. I've won 1st place with both methods. I use the grate method when I have a helper as I'm too process efficient (read lazy) to clean. LOL
HI harry! I'm doing my first Backyard Chicken comp , where I won't have 12 hours to dry brine. Will the recipe still work okay if the chicken only has a few hours to brine or do you suggest a wet brine or injection instead?
Hey Charles, you learn how to master barbecue from my channel so you can spread BBQ love. I have 100 videos so feel free to binge watch when you have time. Comp Ribs - th-cam.com/video/JIdEeZ7x094/w-d-xo.html; Comp Butt - th-cam.com/video/FlBagb3tKUc/w-d-xo.html; Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html; Coaching Ribs - th-cam.com/video/Ld1A_dPwsw8/w-d-xo.html; Livermore Ribs - th-cam.com/video/ua1LQ9DSgOI/w-d-xo.html; Harry Grill Ribs - th-cam.com/video/XcIZ2AW4Smo/w-d-xo.html
Thanks for watching my videos The Smurf. Yes, you can put butter but a better choice is Parkay or I Can't Believe It's not Butter. Butter has a low smoke point (200F-250F) so you risk overheating and adding a burn flavor note to your comp meat. Comp teams commonly use a butter substitute which is essentially a soybean oil butter-flavor liquid. You can also use butter flavored oils such as my friend Dave Bouska's product. www.amazon.com/Butcher-BBQ-Grilling-Oil-Butter/dp/B017GJQBP0. I use Parkay or ICBINB because it's easier to find in grocery stores in Calif. More recently, my comp cooking style has evolved to "Less is More" and I've not used butter flavored products. I'm guessing that judges are tired of butter flavored chicken thighs. I cook using a contrarian Purple Cow strategy to win. www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/ You gave me an idea for a future video to share the many flavor add-ons (20+) I've tried over the years and what works and what does not.
Room temp sauce if you're a backyard cook. If you're a comp cook, it depends. The comp goal is to get the best finish for the box. So depending on the sauce, chicken recipe, viscosity, and other factors, you may get better results of hot meat + cold sauce, hm + hh, cm + cs, or cm + hs. Only way is to experiment at home and try at several contests. That's the process that got me to 1st place USA KCBS chicken.
Got it. Thanks for responding and sharing the BBQ love and techniques with all of us on TH-cam. I can feel you passion for BBQ and appreciate the scientific explanation for doing things the way you do them
Roger Rathbun good question. I'm editing a video on how to select comp meats. Short answer, you buy the correct brand and inspect each packet looking for attributes such as color, size, weight, etc. I'll finish the video and answer that question for chicken, ribs, pork butt, and brisket. Stay tuned.
Thanks for watching my videos The Smurf. Yes, you can put butter but a better choice is Parkay or I Can't Believe It's not Butter. Butter has a low smoke point (200F-250F) so you risk overheating and adding a burn flavor note to your comp meat. Comp teams commonly use a butter substitute which is essentially a soybean oil butter-flavor liquid. You can also use butter flavored oils such as my friend Dave Bouska's product. www.amazon.com/Butcher-BBQ-Grilling-Oil-Butter/dp/B017GJQBP0. I use Parkay or ICBINB because it's easier to find in grocery stores in Calif. More recently, my comp cooking style has evolved to "Less is More" and I've not used butter flavored products. I'm guessing that judges are tired of butter flavored chicken thighs. I cook using a contrarian Purple Cow strategy to win. www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/ You gave me an idea for a future video to share the many flavor add-ons (20+) I've tried over the years and what works and what does not.
Thanks for watching. Hope you take a chicken walk at your next comp. Here's the link to my store www.slapyodaddybbq.com/store/ I'll be posting the next chicken video to show you chicken skin tips including various techniques such as as jaccard, scrape, and meat glue
Harry, there is no doubt you are the devil meat king. that being said, is it safe to marinate devil meat overnight in the fridge with out sodium nitrite?? I ask because you always respond. thanks
I have used it in the past to avoid botulism. specially when brining a brisket for pastrami. I have to do 20 pounds of leg quarters for my son's house warming party and don't want sickness. that's the real story
Yikes, I've not encountered botulism so I can't advise. you. I'm a certified food manager and I know that you need to keep meat below 41F and watch the expiration date to avoid time and temperature abuse of meats. Good luck and I hope you don't have to call the CDC afer your son's party! :-)
Thanks Harry, I have been scraping the skin and cooking to an internal temp of 165F for competitions so I was just wondering what your final internal temp was. I can't wait to try your method this weekend and hopefully it gives me some better results. Thanks for the tips!!
@@bignorthbbq9216 İve tried final temp at 165 and the chicken ends up tough. over 200 seems to be the trick. if you go too high over 210 tho than the chicken becomes too much fall apart. there seems to be a fine line between perfection and just mush
I'm a cost efficient and process efficient cook (read cheap and lazy :-)). I"ve won 1st place chicken cooking only 9 thighs in one half-foil pan. 6 for box, 2 for tasting, 1 for spare just in case. If there are other topics you'd like to see, let me know and I'll make the video. Thanks for your support.
It’s is a bit hard for me to keep track of all of the knowledge across your videos. I’ve seen you scrape and also not the scrape the collagen off of the underside of the skin (as in this video). What’s the actual difference?
Many ways to cook a chicken entry. I show you my way and other methods I've used. That's why after watching them, you'll be able to find a way that works for your! :-) 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 Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
Just to recap the cook, you cook in in your 275F pit for about 45-60 minutes to set the crust (fusion of rub to meat). You then cook the next 45-60 minutes covered in foil in a foil pan. The first stage sets the flavor and the second stage tenderizes the skin.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Harry is the man!!! He gives away all his secrets cause he knows he's the best!!
Hey Lawrence happy to help you spread BBQ love
Harry... You rock man. I have like 5 of my friends following your video's now. Learning more every day, but the execution is for sure the key.
Practice practice practice. For every 1 hour on the computer, you should cook for 3 hours to hone your craft. Have fun and spread love
Yum, that chicken looks amazing, Got to try this. The wife will be impressed, thanks Harry.
Give it a go and let me know how your yard bird came out.
Gonna do this competition recipe this weekend, wish me luck and thanks for all the tip. You’re the man
You can do it!
Harry it’s great to see a top level cook put together a superior product without having to go through the hassle of taking the skin off, scraping it, and all that. Your method is much less pain staking and your chicken still looks excellent. You ever try Myron’s muffin pan technique?
I really enjoyed this video, I’ve been doing several small town cook offs , bout to do my first kcbs cook off. Any advice I would really appreciate.
See my competition playlist for lots of black belt tips. Also see my videos where I coach teams in real time
Thanks you Mr. Soo Excellent help of us amateurs. Thighs are my favorite and nothing wrong with making them look and taste great at home. Great advice from beginning to end.
Thanks for watching. Be sure to watch my other chicken videos and you'll be a black belt in no time.
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
Just started following your channel of course ive watched you on bbq pitmaster before but just wanted to say I love your videos they are so informative. Keep em coming harry
Glad to be of help in your journey to spread BBQ love. Thanks for watching
Thanks for the great info harry, I just got done doing my first 9 pound brisket and I'm watching your channel right now eating brisket off the primo. Cheers!
Great. Let me know how it came out. Here are more black belt videos
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - ttps://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
@@SlapYoDaddyBBQ thanks! That's great!
Ha, just when I think I have great chicken skills, I watch this video! Bubble busted 😂 great job as usual buddy! My hero 🍺
Give it a go and take some walks at BBQ contests!
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
Great video. I really wish you showed a bit more of the cooking process though. Like what you look for before you cover in foil and what you look for in a finished product. I'm really new to this and some help in those areas would be greatly appreciated.
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
IBCA Comp Chicken - th-cam.com/video/IoSv-yw7Jok/w-d-xo.html
On point u r the man thanks for all ur tips on what u do. Much love from Philly!
Much BBQ love back to you in Philly. Be sure to check out the other 130+ videos to help you master backyard and competition cooking!
Harry Soo I’m already on it. Much love from Philly!
Legend! First Aussie comp with our new team in April and this is just what I needed!
Hey BundyDanger. Send me pics of your first contest. I trained several dozen pitmasters in Australia in Sydney and several have become grand champions including Rohan Dimock from Smoking Jokers
Hi Harry , love watching your videos on competition chicken and wanted to ask you after you have set the crust on the chicken after 45minutes on the rack then into the covered tray.. what causes the skin to pull back sometimes after being wrapped in the tray before saucing ... thanks
gill bent If the skin pulls back, then you waited too long and the batch is ruined so start over. That is why I made this video to guide you so your skin is perfect. Kapish? Good luck and thanks for watching
Awesome video. I know this is a few years old, but I was wondering if you actually use a supermarket chicken (like Tyson) for comps. I’m doing my first comp next month so I’m scouring your videos for all the tips I can get. I’m hoping to get a few bottles of your different rubs next week, but I have to wait till payday. Thanks!! Your content is awesome!
Try various brands to see which wins as the result is based on your brand and technique. As they say, don't just watch videos of LeBron shooting 3 pointers, you can only get better when you shoot 10,000 three pointers yourself! 🤗🤗🤗
Thanks Harry !! great video! i got some of your chicken rub coming my way and can't wait to try your method out!!
Thanks for your support and kind words!
Let me know how you like it
paintbalzmaster 👍👍
your the man Harry thank you for what you do and all your great advise
Thanks for stopping by and your kind words
Another fan here. Thanks for the videos!
Thanks for stopping by and watching. Plenty more 100 videos to binge watch when you have time. Cheers, Harry
Great info
Thanks for watching!
Harry, what are you using for the finishing sauce? I noticed you didn’t remove the fat and the veins?
John Kim no I don't. Please see my chicken trim basic and advanced video. I'll cover sauce in a upcoming video where I have 4 master judges taste 15 sauces on chicken, pork, and brisket. Thanks for watching
Hi harry. Love the vids and trying to cook chicken to a competition level in the uk. Could you add in future vid disc , cook type, temp and time ie
Crust - 125f 1 hr
Wrap - 250f 2 hr
Sauce 250f 20min
Amazing job on vids, feels like I’m cooking with you
Here are some videos that may help you up your chicken game
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
Great info. So during the "100 second windiw" is there a specfic temprature im looking for?
No specific temp as you're eating one piece at 40 min, 45 min, 50 min, and so on. Pull when the bite is perfect. You have 16 thighs so plenty of choices to select final 6 for the box. I've seen temps range from 185F to 205F depending on the brand of chicken, wet or dry brine, how long the rub was on, initial temp of meat, type of smoker, type of wood, choice of pit temps, amount of spritz, top v bottom rack in pit, position of meat relative to firebox, and a host of other variables.
Excellent video Harry! Was at your course in Sydney and can't wait to see you again next time around. You've helped inspire me to sign up for my first comp in a couple weeks. Thanks for spreading the BBQ love, it's changed my life!
I think showing a side by side close up of the cooked chicken pre and post cut would be helpful. I can see you're trimming a little but not clear on what exactly you're looking to clean up besides the "sides" of the thighs.
Thanks Robb! You are right that a close up of the trimming would make it clearer. I'm learning how to cook, shoot, and direct myself so I"ll be sure to get it right in future videos. On final trim, you select the best looking thighs that are the same size and you trim each thigh so they are the same size and shape. If you did good trim before cooking, the final trim requires minimal effort. Also, remember to trim off excess skin and remove any blemishes on the skin and large pieces of spices or herbs. Thanks for your support and look out for many more videos I'll be posting.
Harry Soo you're doing great, loved your class and love your energy here is no different. Keep up the great work, it's immensely appreciated.
What's your team name Robb?
I love this video Harry. I'm going to have to try this method. I assume you are cooking the chicken in the foil pan the entire time (just covered for the last 45 minutes to get a bite through skin)? Or are you cooking the chicken directly on the grate for the first hour? Thanks for sharing some great tips.
Both methods work. Cook on grate until crust sets about 45 to 60 minutes @275F before you foil for 45 to 60 mins @275F Alternatively, you can set crust in the foil pan and then wrap with foil. The grate method has better crust on the edges of the thighs and with the foil method, you don't dirty your grates. I've won 1st place with both methods. I use the grate method when I have a helper as I'm too process efficient (read lazy) to clean. LOL
harsoo Haha. I believe that to be cost efficient one also has to be process efficient. Or maybe it's the other way around. ; )
Thank you for this!
You are welcome. Be sure to watch my 8 other comp chicken videos
HI harry! I'm doing my first Backyard Chicken comp , where I won't have 12 hours to dry brine. Will the recipe still work okay if the chicken only has a few hours to brine or do you suggest a wet brine or injection instead?
Yes, you can cook right away. It will still be awesome! Send pics of your win!
Great video, Harry did you put butter in pan while cooking/smoking??
You can if you want to. I'm not a fan of butter chicken. :-)
Ok thank you sir
thank you, for sharing.
Hey Charles, you learn how to master barbecue from my channel so you can spread BBQ love. I have 100 videos so feel free to binge watch when you have time. Comp Ribs - th-cam.com/video/JIdEeZ7x094/w-d-xo.html; Comp Butt - th-cam.com/video/FlBagb3tKUc/w-d-xo.html; Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html; Coaching Ribs - th-cam.com/video/Ld1A_dPwsw8/w-d-xo.html; Livermore Ribs - th-cam.com/video/ua1LQ9DSgOI/w-d-xo.html; Harry Grill Ribs - th-cam.com/video/XcIZ2AW4Smo/w-d-xo.html
Very good. Thank you
Thank you.
You are very welcome. Best of luck
Thanks. We bought an 18. Practiced today on chicken.
Great video Harry, thank you. Long time backyard bbqer but getting into competition world. Did you do anything else to your skin?
Please see my Coaching video no chicken to learn my 100-second technique. Also see my Jaccard, Scrape, Meatgule video. Thanks for watching.
th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
Harry I am looking to purchase a bbq pigtail. What length and brand do you use?
The 12 inch one works well. www.amazon.com/Jaccard-Original-Tail-Flipper-12-Inch/dp/B00HWJBK10/
Hi Harry
Do put any butter in the pan when you cover it ? .
I see a lot of people cook chicken with heaps of butter
Thanks for watching my videos The Smurf. Yes, you can put butter but a better choice is Parkay or I Can't Believe It's not Butter. Butter has a low smoke point (200F-250F) so you risk overheating and adding a burn flavor note to your comp meat. Comp teams commonly use a butter substitute which is essentially a soybean oil butter-flavor liquid. You can also use butter flavored oils such as my friend Dave Bouska's product. www.amazon.com/Butcher-BBQ-Grilling-Oil-Butter/dp/B017GJQBP0.
I use Parkay or ICBINB because it's easier to find in grocery stores in Calif. More recently, my comp cooking style has evolved to "Less is More" and I've not used butter flavored products. I'm guessing that judges are tired of butter flavored chicken thighs. I cook using a contrarian Purple Cow strategy to win. www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/
You gave me an idea for a future video to share the many flavor add-ons (20+) I've tried over the years and what works and what does not.
Thanks Harry.
Just did our 1st comp on the weekend down here in New Zealand, what an awesome thing to do
For those emailing me with questions, please search my channel using "coaching chicken" for all my chicken videos.
Do you heat your sauce before dunking it
Room temp sauce if you're a backyard cook. If you're a comp cook, it depends. The comp goal is to get the best finish for the box. So depending on the sauce, chicken recipe, viscosity, and other factors, you may get better results of hot meat + cold sauce, hm + hh, cm + cs, or cm + hs.
Only way is to experiment at home and try at several contests. That's the process that got me to 1st place USA KCBS chicken.
Got it. Thanks for responding and sharing the BBQ love and techniques with all of us on TH-cam. I can feel you passion for BBQ and appreciate the scientific explanation for doing things the way you do them
Harry how can you tell the qualitiy of the chicken thigh when it is sealed in the package in the grocery store ?
Roger Rathbun good question. I'm editing a video on how to select comp meats. Short answer, you buy the correct brand and inspect each packet looking for attributes such as color, size, weight, etc. I'll finish the video and answer that question for chicken, ribs, pork butt, and brisket. Stay tuned.
Thanks for watching my videos The Smurf. Yes, you can put butter but a better choice is Parkay or I Can't Believe It's not Butter. Butter has a low smoke point (200F-250F) so you risk overheating and adding a burn flavor note to your comp meat. Comp teams commonly use a butter substitute which is essentially a soybean oil butter-flavor liquid. You can also use butter flavored oils such as my friend Dave Bouska's product. www.amazon.com/Butcher-BBQ-Grilling-Oil-Butter/dp/B017GJQBP0.
I use Parkay or ICBINB because it's easier to find in grocery stores in Calif. More recently, my comp cooking style has evolved to "Less is More" and I've not used butter flavored products. I'm guessing that judges are tired of butter flavored chicken thighs. I cook using a contrarian Purple Cow strategy to win. www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/
You gave me an idea for a future video to share the many flavor add-ons (20+) I've tried over the years and what works and what does not.
Great clip Harry. I'll be using your method in my next comp. is there a link to where I can buy your rubs and sauces?
Thanks for watching. Hope you take a chicken walk at your next comp.
Here's the link to my store www.slapyodaddybbq.com/store/
I'll be posting the next chicken video to show you chicken skin tips including various techniques such as as jaccard, scrape, and meat glue
What type od wood are you using?
Harry, there is no doubt you are the devil meat king. that being said, is it safe to marinate devil meat overnight in the fridge with out sodium nitrite?? I ask because you always respond. thanks
Your question asks if you can marinate WITHOUT sodium nitrite? Why do you use sodium nitrite?
I have used it in the past to avoid botulism. specially when brining a brisket for pastrami. I have to do 20 pounds of leg quarters for my son's house warming party and don't want sickness. that's the real story
Yikes, I've not encountered botulism so I can't advise. you. I'm a certified food manager and I know that you need to keep meat below 41F and watch the expiration date to avoid time and temperature abuse of meats. Good luck and I hope you don't have to call the CDC afer your son's party! :-)
Hi from Canada Harry, so once you wrap the pan in foil are you finishing them to 165F internal or higher temp to render the fat under the skin?
Big North BBQ after 45 to 60 mins in foil phase, internal temp is over 200F. Don't worry about the internal temp as the chicken is cooked
Thanks Harry, I have been scraping the skin and cooking to an internal temp of 165F for competitions so I was just wondering what your final internal temp was. I can't wait to try your method this weekend and hopefully it gives me some better results. Thanks for the tips!!
@@bignorthbbq9216 İve tried final temp at 165 and the chicken ends up tough. over 200 seems to be the trick. if you go too high over 210 tho than the chicken becomes too much fall apart. there seems to be a fine line between perfection and just mush
that's a genius way to trim
I like your BBQ system...easy elegant and genius.
I'm a cost efficient and process efficient cook (read cheap and lazy :-)). I"ve won 1st place chicken cooking only 9 thighs in one half-foil pan. 6 for box, 2 for tasting, 1 for spare just in case. If there are other topics you'd like to see, let me know and I'll make the video. Thanks for your support.
hope to meet you one day
Cone by Aug 25 at Raider Rumble in Texas in Lubbovk. Free wagyu brisket samples for all my TH-cam viewers while supplies last
ill try and make it let me know if your ever around the Houston area
Harry smoked chicken thigh
Thighs are more forgiving than breast meat
It’s is a bit hard for me to keep track of all of the knowledge across your videos. I’ve seen you scrape and also not the scrape the collagen off of the underside of the skin (as in this video). What’s the actual difference?
Many ways to cook a chicken entry. I show you my way and other methods I've used. That's why after watching them, you'll be able to find a way that works for your! :-)
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
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
Why so loud at the beginning and end...jesus.
Sorry me bad at editing. I get better with more practice now that I have 180 videos. This was one of my first videos
You forgot the most important part, how to cook it. :)
Just to recap the cook, you cook in in your 275F pit for about 45-60 minutes to set the crust (fusion of rub to meat). You then cook the next 45-60 minutes covered in foil in a foil pan. The first stage sets the flavor and the second stage tenderizes the skin.