Thank you @Scott Bramhall! We appreciate you leaving us comments and taking the time to watch our videos! We always love to hear that you finding the videos useful and look forward to bringing you more great content!
@Kyle Hamburg thank you for leaving us a comment and its our pleasure to share what we know out there in the BBQ community. We love this sport and we love to cook and share with fellow cookers out there. We love to hear from fellow BBQ'ers and it means a lot to us you took the time to stop by and leave a comment. Thank you!
@Chris From Perry thank you for taking the time to watch our video and leave us a comment! We appreciate it! We would love to know what you have cooked over the years and if there is anything you would like to see on the channel!
I really appreciate how you showed this in easy to follow steps. I've never cooked chicken thighs this way before but I will definitely try this style for sure.
One backyard bbq event I’ve been to - did not allow any seasoning (only trimming) prior to the event. The chicken is inspected in the morning - then off you go for turn-in late afternoon. Would you still brine the chicken in such an instance.
Superb! Thank You so much for the interesting and informative video! As a KCBS Judge, I have to say that Chicken is my most favourite round to judge...And those thighs looked a definite 9 on the appearance score from me.
@MarcusHender thank you again for tuning in to our competition series. We sincerely appreciate the compliment, especially with your expertise as a judge! We love to see KCBS patrons checking out the channel. This same recipe we used last year in August at the KCBS Montana Pitmaster Classic and received a 180. We hope it helps other BBQ enthusiast out there and hope you have a chance to check out our other competition video. If there is ever a video you would like to see, please let us know!
9:52 A lot of chicken thighs I find these days will have some meat with a good red color, but near the edges the meat is white. When cooked, it is tough and chewy. Do you notice that, and do you trim that off? It almost looks freezer burned. Mind you, it's not supposed to be frozen, but ends up freezing in the store.
We would remove any pieces that look off color that are loose. There are little pieces that sometimes are attached below the bone and those would be removed as well. We treat each thigh differently based on how it comes out of the package.
Thanks for taking the time to do this video. I tried it and it works 100% of the time. I'm new to competing so this really helped. I'll remember you in my will!
@TXPitmaster it is our pleasure! We are so glad to hear from you and thank you for taking the time to let us know of your success! Congratulations! And no need to put us in the will, lol. We just enjoy to spread the love of great BBQ!!!!!
RIGHT ON!!!!!!!!! Glad I ran into this video, it makes preparing the chicken soooooo easy.!!!!!!! And also the seasonings are also very GOOD, and something I've not seen before,..... Thanks alot..!!! "J".
@Jeff Damiani thank you so much for stopping by and leaving us a comment@. We truly appreciate it! So glad you are enjoying the videos and find them helpful! Let us know what you might like to see next!
I don’t know if this has been asked here but, I’ve seen multiple teams scrape off the fat on the underside of the skin when removed. Is there a big difference from that method to yours?
Nice overview. It seems chicken is the red headed step child of most competitions with everyone looking for bragging rights in brisket and ribs. Good opportunity to stand out
Thank you @lowdownone. Chicken is a complicated event at that. It is definitely time consuming and meticulous, but we always love a good challenge. We are glad you enjoyed the video and hope you will let us know if there is video you would like to see!
I am in Tennessee about 15 min from Lynchburg. We saw you guys at JD invitational. You guys were busy so didn’t bother you guys. What wood do you use with your pits for chicken?? I use a WSM and trying to do better chicken. Just a backyard cook, but love smoking meat. Thanks for the video and time.
Does flipping the chicken over skin side down wash off some of the seasoning ?? Do you hit it with a dusting of finishing powder right before turn ins Great video !!
@KevinBongard thank you for this great question. You will always lose a little seasoning no matter what in the completion. The butter used in the cook will help that seasoning hold to the chicken as well. We do not do a dust of seasoning before turn-ins as the flavor components of the soak, butter, and dunking sauce all have done there job. In addition, you risk the texture of bite through skin and the chance of over flavoring a perfect cook, and we all know how tricky chicken is just to get to the boxing stage.
@William Carr thank you for checking out another video in our competition series. We always love to hear from fellow BBQ competitors our there on the circuit! Thank you for the feedback and we wish you the best out there this year on the Comp circuit! Stay in Touch!
Question: normally does flipping the chicken over at the 45 minute mark disrupt the skin where it doesn't want to stay in place on the next turnover? Ever have problems with that?
Its our pleasure @Xylume! Thank you for stopping by and leaving us a comment. If you have ever have any questions please let us know! We are happy to help!
Thanks for this question @Paul Schindler. The chicken is coming off the grill when you dip the chicken so it is hot. Then it goes back on the grill or pit to set the glaze at 300 degrees for additional 10 minutes. Then pull the chicken and enjoy!
@Greg C thank you for posting this question! There is no risk of going straight to seasoning. We use that extra brine time to allow for the flavors to incorporate into the chicken. This allows for a better overall flavor profile. But if you are short on time, going straight to seasoning, that's ok.
Great video! The Jaccard is a great tool and I’ve never used it for that purpose. You cook to 190 internal? That seems so high for chicken. I guess the brine allows for it without drying out?
Thank you for the comment @nkanter. The Jacquard is a great tool and we highly recommend it. There are many factors that help keep in the moisture of this chicken including the brine. One main component is the butter that is used as well. We have been very successful using this method and hope that it helps you as well!
I wouldn't trim them down as much. I would still cook them in butter and flip them over to make sure the fat in the skin cooks out. It makes for delicious Chicken!
@@MontanaOutlawBBQ just curious, would you do basically the same process if cooking half chickens, quarters, legs, or breast? Thanks for your help. Appreciate it
Yes, after seasoning & resting, we smoke at 300 degrees for 45 minutes, then flip and smoke for another 45 minutes-1hour until they reach an internal temp of 190 degrees.
@ComilonaMX thank you for reaching out and leaving us a comment! We will announce our fall class schedule soon and we do have the option for private classes as well. Please contact us through the following link: www.montanaoutlawbbq.com/contact-us/ . We do our best to meet the needs of any of our fellow BBQ competitors and look forward to figuring how we may be able to help you.
Thank you so much for this video I have learned a whole lot on how to do the one bite on chicken I've been trying my best to do it for a year and never could get it right by watching this video help me out a whole lot how to get that one bite through the skin if there's any more videos on how to do other meats I would love to watch them and learn different things I live in a state of Florida on the south end of Okeechobee Florida and the only time I can get barbecue if I cook it myself cuz they are no restaurants around here in Florida where I live at
@Altonfelder thank you so much for watching our video and leaving us a comment! We have plenty of other videos with other meats here on the channel. Let us know if there is something specific you might like to see!
Do y'all have any more videos on competition on whole chicken and half chicken cuz I need to learn how to do it I am trying my best to get into a competition here in Florida I got to figure out who and how I can get somebody to sponsor me cuz they have seen in the rules that I have to have a sponsor and I'm just getting started on it I didn't know you got to have a sponsor to do backyard barbecuing competition
We don't scrape the skin so there is plenty of fat that cooks out during the cooking process. That helps the skin stay where we want it. This is just the method that works the best for us.
@RogerDonohoe we do not inject our chicken because we like to use the natural flavors of the chicken that we get from the fat. The natural flavor we feel gives a greater overall profile. This method has landed us consistent flavor, texture, and success! Thanks again for this question.
Ty wanted to thank you for the outstanding videos, as competing is a huge step, my team is new to competing and you really helped put things in line for us, and helped on figuring time lines in two weeks is our first compete as a team, and hopefully with your input we do ok. Thanks TEAM WAYPOINT BBQ
@JeffreyCosta it is our absolute pleasure to help out any way we can. Thank you for taking the time to leave this feedback. We love to hear from fellow BBQ Competitors out there that find our content helpful! We wish you guys the absolute best this year and please let us know how the completion goes for you!
Great video! This is the best one by far I watched so far. I’ve got my first bbq competition coming up in September and I’m trying to learn all I can. So I have a question. When you jaccard the skin, how well does that do compared to scraping the fat off? I’ve saw a lot of videos of people doing that method. Thanks.
@Jamie T thank you for this great feedback and watching our videos. We sincerely appreciate it. We recommend jaccarding rather than scraping for a few reasons. When you jaccard it helps the judges get that perfect bite of skin and meat instead of the skin all coming off when they take that first bite. Also using the jacquard helps the overall flavor of the meat because the rub and glaze can penetrate through the skin with less difficulty. That will help guarantee a consistent flavor of your meat when the judge takes that super important first bite. We wish you the best out there on the circuit in September! Please let us know how it goes!
Thank you for tuning in @CecilBrowfield! We are glad that you found the video informative. It always gives us great enjoyment making competition videos. It is our chance to give back and try and help those that could use some tips and tricks in the KCBS circuit. Thanks again for tuning in and hope you enjoy more of our videos. If you would like to see anything in particular, make sure and let us know!
@DaddyDutchBBQ thank you for this great question. We jacquard the skin on the chicken as it helps in any tenderization of the chicken. Using this method does help the brine and rub penetrate deeper into the meat as well.
Another excellent video! Thanks for putting this out there. I’d love to see how you build your comp boxes… what base layer do you use (parsley or kale or lettuce or whatever???), how do you arrange your base layer, when do you build your boxes, do you have different styles of base layers for different meats, what are you trying to accomplish with your base layer (keeping meats from moving, keeping meats somewhat insulated for heat, or is it just for appearance???). I’d also love to hear how you plan out your day at a comp with cooking all the different meats (are they cooking at the same time or are you cooking individual meats). And lastly… how about a trailer tour? I’ve seen all your videos and there’s some neat shots inside the trailer here and there, but how about a full tour? Thanks for all the really cool videos! You guys are awesome!!
@Jason S thank you for taking the time to stop by and check out our latest completion series video! WE love these questions and we will be doing a series down the line about box building tips and tricks. Please reach out to us on the website www.montanaoutlawbbq.com with your questions as well for quicker answers to your inquires. It is our pleasure to answer any questions we can with other BBQ enthusiasts. We sincerely appreciate the compliment and hope you like what's coming up next on the channel!
@G'sBBQ thank you for this question. No we don't have any texture issues using our method of cooking. Using the method in the video will ensure bite through skin!
@JamesJones thank you for stopping by and leaving a comment. We are glad to hear you are enjoying the videos. We have a lot more videos coming out this year too, so please come back and visit us again!
just found your channel as Ive been looking to up my BBQ game. Which Jaccard tool are you using? I'm on amazon, and they show a 16 blade and 48 blade...but I don't see the one your using here with the cover to store it which looks to be worthwhile. If you can provide a link on amazon that would be greatly appreciated. I'm going to try and put together a BBQ kit of tools for this upcoming season with hopes of maybe entering a competition in the next year or two. Looking to put together a "kit" that can be stored at home and then taken to a competition. Any chance yall could do a video on the basic/expanded kit of tools and items needed to bring to a competition would be helpful. Enjoying the channel and sub'd..thx !
Thankyou@rbljackson for watching the video and hope you found it helpful! We use the following Jacquard 48 Blade Meat Tenderizer. You can find it easily on Amazon. Here is the link www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/?_encoding=UTF8&pd_rd_w=PcNLF&pf_rd_p=bbb6bbd8-d236-47cb-b42f-734cb0cacc1f&pf_rd_r=6YGMH429977YAKA0DDDN&pd_rd_r=dfa2b318-42c5-4294-88ec-f7495f63c666&pd_rd_wg=xdYzs&ref_=pd_gw_ci_mcx_mi&th=1. We appreciate the insight and will be sure to let you know when we have an episode about the tools we use on the professional circuit.
Thank you @Bakers BBQ. We appreciate you stopping by our channel and glad you liked the video. If there is ever something you would like to see us produce, please let us know! Keep up the great work on your channel as well! Always great to see other fellow BBQ'ers!
Thank you @JosefY. we appreciate you watching our video. We have many more videos coming this year and exciting new avenues to explore with the channel. If there is every anything you would like to see please let us know!
@DonSeemann some of the seasoning will inevitably wash off, because we jacquard the skin and season at least two hours before the chicken goes on the smoker, the rub has plenty of time to penetrate the meat.
I’ve got a comp this weekend, I’ve been binge watching different videos to get my mind right. Glad I found you guys. Happy to see we do a lot of the same ways. Keep on doing what y’all do!
Thanks @JoshuaBrantley! We appreciate you stopping by and thrilled to hear that you found the video useful. Best of luck in your competition this week and hope you will let us know if there is video you would like to see in the future!
Managed to take two walks this weekend, 6 in pulled pork and 8 in chicken. This pulled pork video definitely guided me in the right direction. Thanks again.
Question for yall - Can i do anything with that butter bath juice?? re-use it? Challenge Butter is not cheap, neither are the Kosmos & Cimarron Docs seasonings. man all that chicken fat with the butter & the seasonings in the pan - seems like such as waste to dump it out......
@FullFlavorRetro this is a very good question. Thank you for this comment! If you are looking for consistent flavor and use, we don't recommend reusing the butter and seasoning in the pan for competition. You definitely could strain and freeze it for use elsewhere, but you won't get a consistent flavor and cook reusing the product. For personal use, it would be fair game as long as the melted butter is stored safely either frozen or refrigerated and used up quickly.
We like to leave that fat and let it cook out. I think it helps with the flavor and it also helps to make sure that the skin stays juicy and doesn't shrink.
There are several ways we use scraps. For instance, we use our brisket scraps to grind up for burger. On extra cuts we cook for competition, we'll save it for people stopping by to try.
Thank you at @Lisahippiechick! We love to hear from subscribers and that our videos are helping those out there in the world of BBQ! We would love to see what you made! Please let us know at www.montanaoutlawbbq.com/contact-us/
These videos are annoying. Brine in Kosmo? What is in kosmo I don't have kosmo but I have pantry of seasoning I'm going to cook tomorrow and I'm not going to have access to this Kosmo tonight or probably ever. The same goes for the rubs I'm not going to search out these 10-12$ bottles of sh!t I have in my season rack. I learned nothing from this other than competition bbq sounds about the same as Toddler's in Tiaras.
We used our own seasoning combinations in the beginning (that's how we developed our rubs). We've tested several and have come to find what works for us. It's all up to the pitmaster. We hope you find what works best for you :)
@Mike W the one side of the competition BBQ circuit is there is a lot of trimming and discard. However, at the competitions, the meat is utilized by giving away product to spectators. And don't forget the unique aspect that BBQ is a community. So teams will travel around at the competition and sample other competitors work, share tips and tricks, and give feedback. That's part of what makes the BBQ Community so incredible.
This was very helpful to me, as a noobie to the competition BBQ space. Thank you very much for taking the time to put this together!
Glad it was helpful! Thank you for tuning in!
I’ve watched this so many times. Awesome production and some serious knowledge being dropped. Well done!
Thank you @Scott Bramhall! We appreciate you leaving us comments and taking the time to watch our videos! We always love to hear that you finding the videos useful and look forward to bringing you more great content!
I have my first competition coming up and I'm the official chicken guy. Learned so much from this video 🤙 Team 💈 BARBER-QUE 💈
Thank you for watching good luck with all your competitions! Let us know how you do!
Did you guys stop making content? I wish yall did more videos!
Great video! Although, I was looking forward to the bite to see how well perforating it did for the clean bite!
I just would like to say Thank you for taking the time to make these videos to help people cook competition BBQ
@Kyle Hamburg thank you for leaving us a comment and its our pleasure to share what we know out there in the BBQ community. We love this sport and we love to cook and share with fellow cookers out there. We love to hear from fellow BBQ'ers and it means a lot to us you took the time to stop by and leave a comment. Thank you!
I've been cooking competition bbq for quite a few years and I still learned a couple of things with this video.
@Chris From Perry thank you for taking the time to watch our video and leave us a comment! We appreciate it! We would love to know what you have cooked over the years and if there is anything you would like to see on the channel!
I love these videos, amazing work! 😁
Thank you! We appreciate your kind comment. We love sharing our passion with everyone.
Thank you for some great tips!
You bet! We are passionate about sharing our knowledge!
Thanks for the education! Awesome stuff. Question….what wood do you use? You may have said, and I just missed it. Thanks.
Kosmo is a legend. My wallet hates it but my belly loves it. All in all, worth every penny!
Our thoughts exactly!
I really appreciate how you showed this in easy to follow steps. I've never cooked chicken thighs this way before but I will definitely try this style for sure.
Thank you @MileHighGuyBBQ for the amazing comment! We are glad you enjoyed it and let us know when you try this method!
Learned a lot here I’m going to recreate your bbq for personal use thanks
Awesome video! Thank you very much!
You bet! Thank you for watching. We hope you got something good out of it! Please let us know what you think of our other videos :)
One backyard bbq event I’ve been to - did not allow any seasoning (only trimming) prior to the event. The chicken is inspected in the morning - then off you go for turn-in late afternoon. Would you still brine the chicken in such an instance.
Absolutely. We take any opportunity to add flavor.
Superb! Thank You so much for the interesting and informative video! As a KCBS Judge, I have to say that Chicken is my most favourite round to judge...And those thighs looked a definite 9 on the appearance score from me.
@MarcusHender thank you again for tuning in to our competition series. We sincerely appreciate the compliment, especially with your expertise as a judge! We love to see KCBS patrons checking out the channel. This same recipe we used last year in August at the KCBS Montana Pitmaster Classic and received a 180. We hope it helps other BBQ enthusiast out there and hope you have a chance to check out our other competition video. If there is ever a video you would like to see, please let us know!
Do you think that scraping the fat off the underside of the skin would help with the bite? Thanks, love the channel.
9:52 A lot of chicken thighs I find these days will have some meat with a good red color, but near the edges the meat is white. When cooked, it is tough and chewy.
Do you notice that, and do you trim that off?
It almost looks freezer burned. Mind you, it's not supposed to be frozen, but ends up freezing in the store.
We would remove any pieces that look off color that are loose. There are little pieces that sometimes are attached below the bone and those would be removed as well. We treat each thigh differently based on how it comes out of the package.
Thanks for taking the time to do this video. I tried it and it works 100% of the time. I'm new to competing so this really helped. I'll remember you in my will!
@TXPitmaster it is our pleasure! We are so glad to hear from you and thank you for taking the time to let us know of your success! Congratulations! And no need to put us in the will, lol. We just enjoy to spread the love of great BBQ!!!!!
thank you Im taking the kcbs judge class this week and I appreciate all your insight cheers
Cheers!! Thank you for watching.
RIGHT ON!!!!!!!!! Glad I ran into this video, it makes preparing the chicken soooooo easy.!!!!!!! And also the seasonings are also very GOOD, and something I've not seen before,..... Thanks alot..!!! "J".
@Jeff Damiani thank you so much for stopping by and leaving us a comment@. We truly appreciate it! So glad you are enjoying the videos and find them helpful! Let us know what you might like to see next!
I don’t know if this has been asked here but, I’ve seen multiple teams scrape off the fat on the underside of the skin when removed. Is there a big difference from that method to yours?
We prefer to cook the fat out instead of scrape it off. You can get good skin either way we just prefer to cook with the fat flavor of the skin.
Do you heat the sauce prior to dunking the chicken?
Yes, we heat the sauce prior to glazing the chicken, then place it back in the smoker for 10 minutes to set it.
Awesome video. Liked the dunk technique on the sauce
Glad you liked it! Thank you for watching
Nice overview. It seems chicken is the red headed step child of most competitions with everyone looking for bragging rights in brisket and ribs. Good opportunity to stand out
Thank you @lowdownone. Chicken is a complicated event at that. It is definitely time consuming and meticulous, but we always love a good challenge. We are glad you enjoyed the video and hope you will let us know if there is video you would like to see!
Gotta take a bite there at the end
Definitely need to show the tenderness next time! We have eaten so much comp chicken, we get tired of it 😂
I am in Tennessee about 15 min from Lynchburg. We saw you guys at JD invitational. You guys were busy so didn’t bother you guys.
What wood do you use with your pits for chicken??
I use a WSM and trying to do better chicken. Just a backyard cook, but love smoking meat.
Thanks for the video and time.
Does flipping the chicken over skin side down wash off some of the seasoning ??
Do you hit it with a dusting of finishing powder right before turn ins
Great video !!
@KevinBongard thank you for this great question. You will always lose a little seasoning no matter what in the completion. The butter used in the cook will help that seasoning hold to the chicken as well. We do not do a dust of seasoning before turn-ins as the flavor components of the soak, butter, and dunking sauce all have done there job. In addition, you risk the texture of bite through skin and the chance of over flavoring a perfect cook, and we all know how tricky chicken is just to get to the boxing stage.
Another great instructional video! And I will definitely be using some of your tips and rubs in our first upcoming competition
@William Carr thank you for checking out another video in our competition series. We always love to hear from fellow BBQ competitors our there on the circuit! Thank you for the feedback and we wish you the best out there this year on the Comp circuit! Stay in Touch!
Question: normally does flipping the chicken over at the 45 minute mark disrupt the skin where it doesn't want to stay in place on the next turnover? Ever have problems with that?
@JonathanSands thank you for this question. We have not had the issue of any skin disruption when we turn at the 45 minute mark.
Ty, so you don't cover the chicken in the pan after flipping them back for the final hour?
I don't normally cover them. The only time I will lightly cover them is if the color is getting to dark to quick.
Thanks for tuning in.
damn, wtf?? no money shot of the bite thru??? LOL - most excellent video gents, i really really learned a lot, my family is gonna love it
Our crew ate them all before we could film it 😂
Thighs are always the greatest! Thanks for this competition procedure.
Its our pleasure @Xylume! Thank you for stopping by and leaving us a comment. If you have ever have any questions please let us know! We are happy to help!
Would like to see footage of chicken on the pit,
We have some footage and photos of it on our social media - Facebook and Instagram @montanaoutlawbbq
Is your bbq cold or warmed up when uou dip your chicken in it?
Thanks for this question @Paul Schindler. The chicken is coming off the grill when you dip the chicken so it is hot. Then it goes back on the grill or pit to set the glaze at 300 degrees for additional 10 minutes. Then pull the chicken and enjoy!
If time doesn’t allow for the post brine refrigeration step, any risk in skipping that and going straight to seasoning?
@Greg C thank you for posting this question! There is no risk of going straight to seasoning. We use that extra brine time to allow for the flavors to incorporate into the chicken. This allows for a better overall flavor profile. But if you are short on time, going straight to seasoning, that's ok.
New to the channel. Awesome video!!
Appreciate it, @thomasjonse8537! We'd love to hear your thoughts on our other videos on our channel.
Great video! The Jaccard is a great tool and I’ve never used it for that purpose. You cook to 190 internal? That seems so high for chicken. I guess the brine allows for it without drying out?
Thank you for the comment @nkanter. The Jacquard is a great tool and we highly recommend it. There are many factors that help keep in the moisture of this chicken including the brine. One main component is the butter that is used as well. We have been very successful using this method and hope that it helps you as well!
If you were cooking these for the backyard, what would you do different. Thanks for the video, very informative
I wouldn't trim them down as much. I would still cook them in butter and flip them over to make sure the fat in the skin cooks out. It makes for delicious Chicken!
@@MontanaOutlawBBQ just curious, would you do basically the same process if cooking half chickens, quarters, legs, or breast? Thanks for your help. Appreciate it
Awesome! Thank you.
You're welcome! Thank you for watching!
Are you cooking uncovered the whole time or covering in foil after the flip?
Uncovered the whole time unless the color begins to get to dark to quick then I will lightly foil to protect the chicken.
Another helpful video.AWESOME!!
Thanks for tuning in again @TimM. We are glad these completion videos are useful for you.
Great video I did this at our last competition we got 9th place thanks outlaws
That's great Barry! We're glad the video helped - thanks for sharing.
You doing any finishing dust on them?
I have a question, do you smoke the chicken in this process?
Yes, after seasoning & resting, we smoke at 300 degrees for 45 minutes, then flip and smoke for another 45 minutes-1hour until they reach an internal temp of 190 degrees.
hi from mexico, we want start to compete here in mexico,,,and we are wondering if you have a competition bbq class nearly
@ComilonaMX thank you for reaching out and leaving us a comment! We will announce our fall class schedule soon and we do have the option for private classes as well. Please contact us through the following link: www.montanaoutlawbbq.com/contact-us/ .
We do our best to meet the needs of any of our fellow BBQ competitors and look forward to figuring how we may be able to help you.
Thanks so much i waiting your clases
So glad to hear it @ComilonaMx. We will let you know as soon as we announce the next class!
Thank you so much for this video I have learned a whole lot on how to do the one bite on chicken I've been trying my best to do it for a year and never could get it right by watching this video help me out a whole lot how to get that one bite through the skin if there's any more videos on how to do other meats I would love to watch them and learn different things I live in a state of Florida on the south end of Okeechobee Florida and the only time I can get barbecue if I cook it myself cuz they are no restaurants around here in Florida where I live at
@Altonfelder thank you so much for watching our video and leaving us a comment! We have plenty of other videos with other meats here on the channel. Let us know if there is something specific you might like to see!
Do y'all have any more videos on competition on whole chicken and half chicken cuz I need to learn how to do it I am trying my best to get into a competition here in Florida I got to figure out who and how I can get somebody to sponsor me cuz they have seen in the rules that I have to have a sponsor and I'm just getting started on it I didn't know you got to have a sponsor to do backyard barbecuing competition
Do you cook uncovered throughout the whole process? Thanks! Great video.
@Ryan Canes thank you so much for watching the video! We are glad you enjoyed it! Yes we do leave our chicken uncovered throughout the entire process!
How do you keep the skin from shrinking on you?
We don't scrape the skin so there is plenty of fat that cooks out during the cooking process. That helps the skin stay where we want it. This is just the method that works the best for us.
No injection? Also, do you think there is more flavor by not scraping the skin?
@RogerDonohoe we do not inject our chicken because we like to use the natural flavors of the chicken that we get from the fat. The natural flavor we feel gives a greater overall profile. This method has landed us consistent flavor, texture, and success! Thanks again for this question.
Ty wanted to thank you for the outstanding videos, as competing is a huge step, my team is new to competing and you really helped put things in line for us, and helped on figuring time lines in two weeks is our first compete as a team, and hopefully with your input we do ok. Thanks TEAM WAYPOINT BBQ
@JeffreyCosta it is our absolute pleasure to help out any way we can. Thank you for taking the time to leave this feedback. We love to hear from fellow BBQ Competitors out there that find our content helpful! We wish you guys the absolute best this year and please let us know how the completion goes for you!
Great video! This is the best one by far I watched so far. I’ve got my first bbq competition coming up in September and I’m trying to learn all I can. So I have a question. When you jaccard the skin, how well does that do compared to scraping the fat off? I’ve saw a lot of videos of people doing that method. Thanks.
@Jamie T thank you for this great feedback and watching our videos. We sincerely appreciate it. We recommend jaccarding rather than scraping for a few reasons. When you jaccard it helps the judges get that perfect bite of skin and meat instead of the skin all coming off when they take that first bite. Also using the jacquard helps the overall flavor of the meat because the rub and glaze can penetrate through the skin with less difficulty. That will help guarantee a consistent flavor of your meat when the judge takes that super important first bite. We wish you the best out there on the circuit in September! Please let us know how it goes!
@@MontanaOutlawBBQ thanks for the reply, that makes perfect sense! Thank you!
What time and temp do you cook your wing flats when you turn in white meat?
@Compete BBQ Teams thank you for this question. We will cook our wing flats at 300 degrees Fahrenheit for 45 mins.
Thanks. Trying this technique out! 🤘🏾
Thanks for watching!
great videos, keep them coming!
Thank you @Bryan Perdue! We appreciate you stopping by and leaving us a comment! Many more videos to follow!
Awesome and informative video!!! 👍👍👍👍
Thank you for tuning in @CecilBrowfield! We are glad that you found the video informative. It always gives us great enjoyment making competition videos. It is our chance to give back and try and help those that could use some tips and tricks in the KCBS circuit. Thanks again for tuning in and hope you enjoy more of our videos. If you would like to see anything in particular, make sure and let us know!
Ty , one quick question, why not just jaccard the skin?Thank you.
@DaddyDutchBBQ thank you for this great question. We jacquard the skin on the chicken as it helps in any tenderization of the chicken. Using this method does help the brine and rub penetrate deeper into the meat as well.
Another excellent video! Thanks for putting this out there. I’d love to see how you build your comp boxes… what base layer do you use (parsley or kale or lettuce or whatever???), how do you arrange your base layer, when do you build your boxes, do you have different styles of base layers for different meats, what are you trying to accomplish with your base layer (keeping meats from moving, keeping meats somewhat insulated for heat, or is it just for appearance???). I’d also love to hear how you plan out your day at a comp with cooking all the different meats (are they cooking at the same time or are you cooking individual meats). And lastly… how about a trailer tour? I’ve seen all your videos and there’s some neat shots inside the trailer here and there, but how about a full tour? Thanks for all the really cool videos! You guys are awesome!!
@Jason S thank you for taking the time to stop by and check out our latest completion series video! WE love these questions and we will be doing a series down the line about box building tips and tricks. Please reach out to us on the website www.montanaoutlawbbq.com with your questions as well for quicker answers to your inquires. It is our pleasure to answer any questions we can with other BBQ enthusiasts. We sincerely appreciate the compliment and hope you like what's coming up next on the channel!
I notice you don't scrape your skin to make it almost transparent. Do you have any problems with the skin texture after the cook?
@G'sBBQ thank you for this question. No we don't have any texture issues using our method of cooking. Using the method in the video will ensure bite through skin!
Why do you take the internal temperature to 190°F instead of 165°F?
Very informative video, thanks a lot for making these competition bbq videos
@JamesJones thank you for stopping by and leaving a comment. We are glad to hear you are enjoying the videos. We have a lot more videos coming out this year too, so please come back and visit us again!
I will be back, I ordered some stuff today. Hoping it will be here before next weekend. Looking forward to trying it.
just found your channel as Ive been looking to up my BBQ game. Which Jaccard tool are you using? I'm on amazon, and they show a 16 blade and 48 blade...but I don't see the one your using here with the cover to store it which looks to be worthwhile. If you can provide a link on amazon that would be greatly appreciated. I'm going to try and put together a BBQ kit of tools for this upcoming season with hopes of maybe entering a competition in the next year or two. Looking to put together a "kit" that can be stored at home and then taken to a competition. Any chance yall could do a video on the basic/expanded kit of tools and items needed to bring to a competition would be helpful. Enjoying the channel and sub'd..thx !
Thankyou@rbljackson for watching the video and hope you found it helpful! We use the following Jacquard 48 Blade Meat Tenderizer. You can find it easily on Amazon. Here is the link www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/?_encoding=UTF8&pd_rd_w=PcNLF&pf_rd_p=bbb6bbd8-d236-47cb-b42f-734cb0cacc1f&pf_rd_r=6YGMH429977YAKA0DDDN&pd_rd_r=dfa2b318-42c5-4294-88ec-f7495f63c666&pd_rd_wg=xdYzs&ref_=pd_gw_ci_mcx_mi&th=1. We appreciate the insight and will be sure to let you know when we have an episode about the tools we use on the professional circuit.
Excellent overview!
Thank you @Bakers BBQ. We appreciate you stopping by our channel and glad you liked the video. If there is ever something you would like to see us produce, please let us know! Keep up the great work on your channel as well! Always great to see other fellow BBQ'ers!
@@MontanaOutlawBBQ Thanks and will do 👍🏻!
Good video keep making them
Thank you @JosefY. we appreciate you watching our video. We have many more videos coming this year and exciting new avenues to explore with the channel. If there is every anything you would like to see please let us know!
Doesn't the seasoning wash off in the butter when you flip them down?
@DonSeemann some of the seasoning will inevitably wash off, because we jacquard the skin and season at least two hours before the chicken goes on the smoker, the rub has plenty of time to penetrate the meat.
Great video
Thank you @Doris White! We appreciate you watching the video and leaving us a comment! Hope to see you again soon.
I’ve got a comp this weekend, I’ve been binge watching different videos to get my mind right. Glad I found you guys. Happy to see we do a lot of the same ways. Keep on doing what y’all do!
Thanks @JoshuaBrantley! We appreciate you stopping by and thrilled to hear that you found the video useful. Best of luck in your competition this week and hope you will let us know if there is video you would like to see in the future!
Managed to take two walks this weekend, 6 in pulled pork and 8 in chicken. This pulled pork video definitely guided me in the right direction. Thanks again.
Where could i get the Jacquard ?
Great informative video!
Thank you for watching!
Question for yall - Can i do anything with that butter bath juice?? re-use it? Challenge Butter is not cheap, neither are the Kosmos & Cimarron Docs seasonings. man all that chicken fat with the butter & the seasonings in the pan - seems like such as waste to dump it out......
@FullFlavorRetro this is a very good question. Thank you for this comment! If you are looking for consistent flavor and use, we don't recommend reusing the butter and seasoning in the pan for competition. You definitely could strain and freeze it for use elsewhere, but you won't get a consistent flavor and cook reusing the product. For personal use, it would be fair game as long as the melted butter is stored safely either frozen or refrigerated and used up quickly.
🔥💯
Man I wish I’d seen this video a long time ago
Thanks for tuning in!
Dam i seasoned before putting chicken in the frig over night
Why didn't you scrap the skin
We like to leave that fat and let it cook out. I think it helps with the flavor and it also helps to make sure that the skin stays juicy and doesn't shrink.
Great video!! Thank You!
Thank you @AndyCothern! We appreciate you watching the video and leaving us a comment! Hope you enjoy our upcoming videos as well!
Please make music free vids. You don't need it, the video is great without.
Thanks for the feedback!
Pro Tip: "Cornish Game Hen" is just an industry/marketing term for . . . young chicken. Chicken.
That's right @Jon Usry! We appreciate you stopping by again.
Hope you do something with the scraps. It would be awful to think you are wasting all that food when so many people go hungry every day.
There are several ways we use scraps. For instance, we use our brisket scraps to grind up for burger. On extra cuts we cook for competition, we'll save it for people stopping by to try.
190 degrees? I thought the chicken police would take you away if you went over 165.
Good question! Because it's a darker meat, it can take a higher temp to get that bite-through skin we want for competition.
@@MontanaOutlawBBQ Awesome. It’s cool to get a reply from a pro. I enjoyed the video and always like learning something new. Y’all keep it up!
Thanks for your help look what I made
Thank you at @Lisahippiechick! We love to hear from subscribers and that our videos are helping those out there in the world of BBQ! We would love to see what you made! Please let us know at www.montanaoutlawbbq.com/contact-us/
Started with chicken thighs. when he got done cutting, he had chicken nuggets.
They only need to be two bites for competition, you don’t need to trim for the family bbq.
During competition it is important that all of the thighs look the same. If I was cooking at home I would cut these down as much.
These videos are annoying. Brine in Kosmo? What is in kosmo I don't have kosmo but I have pantry of seasoning I'm going to cook tomorrow and I'm not going to have access to this Kosmo tonight or probably ever. The same goes for the rubs I'm not going to search out these 10-12$ bottles of sh!t I have in my season rack.
I learned nothing from this other than competition bbq sounds about the same as Toddler's in Tiaras.
We used our own seasoning combinations in the beginning (that's how we developed our rubs). We've tested several and have come to find what works for us. It's all up to the pitmaster. We hope you find what works best for you :)
Quite a lot of waste
@Mike W the one side of the competition BBQ circuit is there is a lot of trimming and discard. However, at the competitions, the meat is utilized by giving away product to spectators. And don't forget the unique aspect that BBQ is a community. So teams will travel around at the competition and sample other competitors work, share tips and tricks, and give feedback. That's part of what makes the BBQ Community so incredible.
just found you and great video. I learned a lot
Thanks for watching!