You sir are definitely spreading BBQ love and the World is much tastier!!! This is the BEST competition chicken video on TH-cam....Thank you for sharing!!!
You have no idea how much I've learned from watching your videos!! I just want to say THANK YOU THANK YOU THANK YOU!!! You and Malcolm Reed are the only two that have taught me so much. Keep on spreading bbq love my man.
Thank you for helping us wantabe bbq cooks. Your efforts are appreciated. You don't have to take your time to do this but you do. You are a good spirit. Much success in the future!
Harry, you're a game changer and your videos and techniques are tried and true undoubtedly!! You're a champion in the industry and your products, methods, and the information you're providing to the public is well appreciated. Keep up the great work and we, too, can WOW our families (secretly!!). LOL...
Spread some BBQ love Len and help make the world a better place. "Barbeque may not lead to world peace but it's a food start" Anthony Bourdain 1956 - forever
Sempai, I discovered your videos maybe 6 months ago. I enjoy the science you bring and your approach to Que. My Que game has improved thanks to you. Much respect.
This is a brilliant video, thank you very much to all involved for taking the time to get it done. Much appreciated, best of luck in all your future competitions.
Harry thank you for sharing your way of doing ultimate competition chicken and helping others out there!! Please keep spreading your BBQ LOVE all around the world great video
Thanks Harry! So many things you do and the details are awesome new tips for me. I appreciate your thoroughness in your videos. I can see why you are a Champion!
Full disclosure....I am a KCBS Judge. Chicken is my favourite Round when judging and I think that is down to just how much prep. work and effort goes into cooking Comp. Chicken. I have been fortunate in that I have never had a "bad" piece of Chicken when judging. Indeed, just this past weekend I was at a Comp. and cleared all the entries on my sheet (The same could not be said of the Ribs and the Brisket!). Thank You so much for this video and explanation of just how much work goes into making some excellent BBQ. Peace, Love'n'BBQ @LittleBearBBQ_And_Food
Thanks for stopping by CBJ Marcus! I have to work harder to get my MCBJ as I'm been too busy travelling and filming. I just posted this video on AMR - th-cam.com/video/MDoDJ08nnBQ/w-d-xo.html
The Artist is creating a work of art 🎨 🙌 love your Chi style ✨ I have learned much from you, can't be the only one ! Love is everything with food ❤ and Life (I always was a slow learner, till U) 👋🖐👋🖐👋✌
Mr. Soo Want to say thank you for putting out these videos. Your a grand champion, and your showing everyone how to up their game weather at home or for competition for free! Franklin BBQ has a online pay to view brisket course that has been popping up on the advertisements. I am pretty confident nothing that you have not already taught. Mr Soo, you could very charge for your content. So thank you again, and keep up the great videos.
Just getting started with this channel but already ordered some of Harry's products. I like what he said at the end of this video. I needed his message at this moment. Cool dude.
Thanks. This was an amazing video. I just bought your spice rubs and can't wait to try them. I really appreciate how you moderate the sodium in your rubs so I have more control. So many spice mixtures are so high in salt it can be tough. 👍🏾
Soo Sifu: Thank you for this amazing demonstration! I hope you win the next contest! The techniques showed a lot of skill and “Heart.” Best wishes for another championship season! Much regards, and Aloha, Sifu! 🧧🥩🍗🌺🌄🤙
I just started following you last week and I have to say, I have certainly been inspired to step my game up. I'm already doing delicious cooks, but wanted to find that edge. You my friend have got it going on! Thank you for sharing and not holding back!
Thanks for all the tips in the video Harry. The only thing I didn’t understand was cooking the chicken to 200 degrees; I thought 165 was the number to shoot for.
Cool video! For the competition chicken thighs!!! Looks so good. I like how you trimmed it after the cook. I would've trimmed it all before the cook. On that slap yo daddy competition chicken!!! 🍗🍻🍺🚬
Thanks Tom for stopping by. If you like comp chicken videos, here are few more 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
Thank you for the videos, I learned a lot. I used all the techniques you used in the video, but my skin still comes out rubbery after the wrap phase? Am I over cooking the chicken? Any suggestions? Thanks in advance!
Harry I'm enjoying and learning so much from you. Although I'm a decent cook who knows I have much to learn I had no idea HOW MUCH I need to learn. This video just blew my mind on the details necessary to do competition bbq. And how this can equate to so much better home and catering food. I thank you so much for your time ,experience and knowledge. I'm going to have to go back through your vids that I have missed. Looking forward to September. The expecting returns of Coho ( Silver salmon, two names, same fish ) are really sounding good so I'm thinking your really going to enjoy your trip. Damm I have a lot to learn.😀🎣
@@SlapYoDaddyBBQ that sounds great. I have gotten into a bit of a rut. I like the way I have been doing salmon for a long time but definitely need to add more variety to my cooks. I need to try making salmon lox some day. The Columbia opens August 1st for salmon, looking forward to getting some fresh fish.
Nice detail and explaining Mr. Harry Soo. How do you make sure you don't contaminate when dealing with a lot of chicken. My young daughters love when I cook them chicken, but I worry about cross contamination. I don't want to have to take a day off of work because they became sick. I would rather take a day off with them to fly kites and grill out. Thanks for any suggestions. Cheers Harry!
If you are working with young adults, I recommend getting a cut glove ($10), disposable cutting boards ($1), gloves, Clorox wipes. My crew has to wear a cut glove when they handle knives. These items are on my Amazon store link in Description
This is a great lesson Harry! Thank you!...but tell me...do the judges frown on the bones on the sides that appear black? Just wondering. Thanks again for a great how to video bud!!
Hi Harry- thank u for spreading bbq love to all of us. I never knew u could get good skin at 275° until now as most say chicken has to be cooked 350+ to achieve crispy skin! Is the skin you go for in competition less about crispy and more about bite thru and tenderness? Cheers!
Thanks Jerome. The music from my previous posting of this video was reclaimed by the copyright owner and hijacked my revenue so I had to repost with new royalty free music. Glad you like this one.
Hi Harry, I’ve been noticing a lot of teams doing chicken legs in competitions lately. I haven’t been able to find any videos on the web for competition chicken legs. Can you make a video for this recipe? Just want to say I’m Big fan of all your videos and your work. Thank you for sharing!
That bbq sauce u made ? I can't find a link for it ? What it your slap your daddy sauce or something different?? What's your favorite sauce ?? I heard you say in other videos u use your slapyodaddy sauce "infused " with vinegar? What's your recommendation on sauce when it comes to chx and or beef?. Maybe a video on that???
Hey Harry, I followed directions for the brine and had a 7:1 ratio of Water to the brine ingredient, and have been experimenting for a few months now. I let it sit in brine for one hour, not much flavor. I gradually increased it to around 8 hours which is way outside of the recommended, and it's just fine. Any idea what's going on here?
Wow! Congratulations! I spray I Can't Believe it's Not Butter on my chicken for more flavor. Also, dust with my ground up Jailbird rub before putting into box
@@gfam777 Once the crust and seasoning is set and the sauce is set, the spray of water in boxing ensures the inside of the lid is not marred with sauce when you close the clamshell
I noticed you have foil over your pan in this smoker. Is that to prevent from burning your meat? I’m have an issue with heat on this smoker. The pan even though cleaned off is producing undesirable charred taste
Harry do u think that there could be a more organic way to glue the chicken. maybe egg yolk. Could add another layer of texture and flavour. What u think mate.?
I show you how I won 1st place KCBS Chicken Team of the Year so feel free to try if you like. At every contest, 24 strangers eat my food in a double-blind setting. So that's the criteria to win and this is my recipe for you to enjoy tinyurl.com/ybxl4mlc
Competition BBQ is so wasteful. I I'd like to see a backyard BBQ competition where looks aren't judged, winners are chosen by taste alone. This is a great video for doing traditional competitions. It's like a superficial beauty competition.
You are judged by 3 weighted criteria of Appearance, Taste, and Tenderness. The weights are equivalent to a 5 lb dumbbell, 25 lb, and 15 lb. So Taste is 5 times more important than appearance. Your perfect tenderness is 3 time more important than Appearance. So don't pay attention to my video for how my 1st place USA chicken looks. It's the taste and tenderness that allowed me to beat 6,000 pro teams in the USA in a 12 month contest where consistency and excellence is proven during 35 contests cooked during the year
Oh I do pay attention to your videos on how to prepare and smoke all different kinds of meat. I just do't trim as much off. You've helped me become a backyard BBQ champ to my family and friends. Keep up the good work and I'll keep looking forward to learning more from you.
Harry is am at a back yard comp for Ribs and Chicken in West Salem Wisconsin, bought 2 bottles of your Jealous Devil Original championship bbq sauce, flavors are completely different between the bottles, 1 is great the other tastes like onion! Help!!!
Help! That's not supposed to happen! I use the same copacker for my private label JD as my sauce. Please process return through the person you bought it from
Why pull the chicken at such a high temp? 200ish, maybe just me, seems to be to dry for chicken... i also live at 7.000 feet ASL, would that really make a difference?
This is comp chicken. For backyard chicken you don't need to go to such lengths. For altitude cooking, if memory serves me, you add 5% time for each 1,000 feet elevation over 3,000 feet. So at 7,000 feet, it is 7,000 - 3,000 = 4,000 which is 5% X 4 = 20% more time. So a 5 hour cook will take 6 hours.
It's a natural enzyme that binds amino acids via covalent bonds interactions. Its widely used. In the past, it was extracted from animals but today is manufactured by growing special bacteria that produce this enzyme. If you eat McNuggets then you already have experience with it
Have you examined how chicken is mass produced in your country? The methods are similar based on my travels and observations. Unless you raise your own chickens or pay a premium for specialty products, you get mass produced meats
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Thank you Harry. And your right, its most important to spread the love. Appreciate you spreading your love to everyone who wants to learn.
Absolutely!
You sir are definitely spreading BBQ love and the World is much tastier!!! This is the BEST competition chicken video on TH-cam....Thank you for sharing!!!
Thanks Paul for your support and kind words! 👍👍👍
You have no idea how much I've learned from watching your videos!! I just want to say THANK YOU THANK YOU THANK YOU!!! You and Malcolm Reed are the only two that have taught me so much. Keep on spreading bbq love my man.
You are so welcome Shawn!
Thank you for helping us wantabe bbq cooks. Your efforts are appreciated. You don't have to take your time to do this but you do. You are a good spirit. Much success in the future!
Thanks James for your kind words and support
James Hollingsworth wannabes
@@simonpark1797 that's how I started and look where I am as a student of barbecue! 😇🥰😀🤪😝😁
Harry, you're a game changer and your videos and techniques are tried and true undoubtedly!! You're a champion in the industry and your products, methods, and the information you're providing to the public is well appreciated. Keep up the great work and we, too, can WOW our families (secretly!!). LOL...
Spread some BBQ love Len and help make the world a better place. "Barbeque may not lead to world peace but it's a food start" Anthony Bourdain 1956 - forever
Harry, your spirit of learning and generosity keeps coming through. Fantastic video - thank you for sharing.
You're very welcome Patrick
Sempai, I discovered your videos maybe 6 months ago. I enjoy the science you bring and your approach to Que. My Que game has improved thanks to you. Much respect.
Cool, thanks
This is a brilliant video, thank you very much to all involved for taking the time to get it done. Much appreciated, best of luck in all your future competitions.
Thanks Alex! May you go forth and spread BBQ love
Thanks so much Harry for the award winning technique info!
Any time
Harry thank you for sharing your way of doing ultimate competition chicken and helping others out there!! Please keep spreading your BBQ LOVE all around the world great video
Thanks!
Thank you Harry, for sharing your tips. That’s what it’s all about!
Best of luck and hope you talks lots of walks with some of my black belt tips
Thanks Harry! So many things you do and the details are awesome new tips for me. I appreciate your thoroughness in your videos. I can see why you
are a Champion!
Try some tips to up your game as a backyard cook or competitor
Full disclosure....I am a KCBS Judge.
Chicken is my favourite Round when judging and I think that is down to just how much prep. work and effort goes into cooking Comp. Chicken.
I have been fortunate in that I have never had a "bad" piece of Chicken when judging. Indeed, just this past weekend I was at a Comp. and cleared all the entries on my sheet (The same could not be said of the Ribs and the Brisket!).
Thank You so much for this video and explanation of just how much work goes into making some excellent BBQ.
Peace, Love'n'BBQ
@LittleBearBBQ_And_Food
Thanks for stopping by CBJ Marcus! I have to work harder to get my MCBJ as I'm been too busy travelling and filming. I just posted this video on AMR - th-cam.com/video/MDoDJ08nnBQ/w-d-xo.html
This was a mighty fine tutorial video full of useful tips and great advice, thanks for sharing Harry!
You're very welcome
The Artist is creating a work of art 🎨 🙌 love your Chi style ✨ I have learned much from you, can't be the only one ! Love is everything with food ❤ and Life (I always was a slow learner, till U) 👋🖐👋🖐👋✌
Keep spreading BBQ love Shawn!
Howdy you answered so many of my questions in just this one video .Thanks Harry
Happy to help you Jim to up your game
Some of the best looking chicken I've seen! I'll be trying this soon :) Love your message, and all of your black-belt tips, you're the best!
Thanks Scott for stopping by. Hopefully some or all of these tips will up your game whether as a backyard cook or competitor! ;-)
Mr. Soo
Want to say thank you for putting out these videos. Your a grand champion, and your showing everyone how to up their game weather at home or for competition for free!
Franklin BBQ has a online pay to view brisket course that has been popping up on the advertisements. I am pretty confident nothing that you have not already taught.
Mr Soo, you could very charge for your content.
So thank you again, and keep up the great videos.
No charge and all I wish is you go spread BBQ love
Thanks for sharing, much bbq love to you for all of sharing!
You are so welcome Troy!
Harry..please never die !
Stay home. Stay safe. Cook BBQ!
@@SlapYoDaddyBBQ thanks Harry, and yes sir will do !
Great video Harry! How would the addition of Legs change what you do with chicken in a comp? Would you still remove the skin?
You can do regular drums skin on, skin off, or lollipops. I have the Norco contest videos posting soon to show some other ways to cook comp chicken
Thanks Harry! Walked it out before using your techniques and I'm sure this one will get me where I need to be with my chicken!
Good luck and go win first place.
Just getting started with this channel but already ordered some of Harry's products. I like what he said at the end of this video. I needed his message at this moment. Cool dude.
Awesome, thank you!
Great video harry love this. Ur videos have helped me win several comptions
Great video putting it all together. Thanks Harry you have definitely upped my bbq game. My family and friends love when I bbq.
You're the family BBQ hero! Keep spreading BBQ love
Thanks. This was an amazing video. I just bought your spice rubs and can't wait to try them. I really appreciate how you moderate the sodium in your rubs so I have more control. So many spice mixtures are so high in salt it can be tough. 👍🏾
Thanks for being a customer. Please let me know if you have questions using my products. I want you to get Championship results
That was a great video Harry.. Thanks for sharing the love.
Soo Sifu: Thank you for this amazing demonstration! I hope you win the next contest! The techniques showed a lot of skill and “Heart.” Best wishes for another championship season! Much regards, and Aloha, Sifu! 🧧🥩🍗🌺🌄🤙
Aloha Bil!
Harry,
Awesome video, Thank You for the video. Thanks to you, I am really understanding BBQ techniques. God Bless you.
God bless back at ya Brian
So glad I found these...so informative...simple instructions...awesome
Welcome Pat. I have 8 chicken black belt videos you can watch when you have time
I just started following you last week and I have to say, I have certainly been inspired to step my game up. I'm already doing delicious cooks, but wanted to find that edge. You my friend have got it going on! Thank you for sharing and not holding back!
Your amazing Harry! That was a labor of love, can’t wait to try it this weekend
Go win some prize money and send me pics
Go win some prize money and send me pics
Thanks Harry, I don't cook comps but very interesting all the same. Cheers
Just a glimpse into the Madness of BBQ perfection!
Gotta love Harry Soo! Awesome and will try thanks mate!
Thanks Kris
Looks great Harry. Really like the looks of the sauce!!!
Thanks Gary
Great video Harry! The meat glue looks like a great purchase for winning. Will have to look into getting some
If you scrape, the meat glue is optional. The meat glue is on my Amazon store link in Description. Thanks for watching
Waiting patiently for a taste - wow !!!
Come by when I compete for a taste!
Will send an email when I'm west side and you are available.
Thanks for all the tips in the video Harry. The only thing I didn’t understand was cooking the chicken to 200 degrees; I thought 165 was the number to shoot for.
I won 1st place KCBS USA with these secret steps.Now go win some prize money .. . :-)
Fair enough :-)
Amazing looking chicken Harry. Cheers!
Thanks Dwayne
Well done Harry, Outstanding!!!
Thanks RG.
Cool video! For the competition chicken thighs!!! Looks so good. I like how you trimmed it after the cook. I would've trimmed it all before the cook. On that slap yo daddy competition chicken!!! 🍗🍻🍺🚬
After cook is better as it shrinks unevenly most times during the cook
Great Video, Thanks for sharing Harry
You're very welcome Dave
You are out of this world brother!!!
Thanks Tom for stopping by. If you like comp chicken videos, here are few more
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
One of your best videos
Thanks for stopping by and browsing my 400 videos and 35 playlists!
Great information. Thank you for sharing your tips. Funny I went to a BBQ in Nor Cal, and I am learning much more from watching you.
Thanks for watching Chris
Love your video, what's your skin glue called.
Transglutamaise, pleaae see my Amazon Store link in Description
Outstanding video!!! Thanks for sharing
You're very welcome
you are the best / i've learned a lot from you - thanks and God bless.
Glad to help Kerry! Keep spreading BBQ love
Thank You So Much 😀Harry. Absolutely Fantastic
Thanks Mick!
Thank you Harry. You have my BBQ LOVE Brother. 👍🍻🍻🍻🤠
Rock on! Love back at ya Tom!
Thank you for the videos, I learned a lot. I used all the techniques you used in the video, but my skin still comes out rubbery after the wrap phase? Am I over cooking the chicken? Any suggestions? Thanks in advance!
Awesome video! I learned a lot. Thank you so much!
Glad you enjoyed it!
Harry I'm enjoying and learning so much from you. Although I'm a decent cook who knows I have much to learn I had no idea HOW MUCH I need to learn. This video just blew my mind on the details necessary to do competition bbq. And how this can equate to so much better home and catering food. I thank you so much for your time ,experience and knowledge. I'm going to have to go back through your vids that I have missed. Looking forward to September. The expecting returns of Coho ( Silver salmon, two names, same fish ) are really sounding good so I'm thinking your really going to enjoy your trip. Damm I have a lot to learn.😀🎣
Looking forward to doing some super salmon recipes with you like new style sashimi, cedar plank, cured, Miso, and tartare
@@SlapYoDaddyBBQ that sounds great. I have gotten into a bit of a rut. I like the way I have been doing salmon for a long time but definitely need to add more variety to my cooks. I need to try making salmon lox some day. The Columbia opens August 1st for salmon, looking forward to getting some fresh fish.
Nice detail and explaining Mr. Harry Soo. How do you make sure you don't contaminate when dealing with a lot of chicken. My young daughters love when I cook them chicken, but I worry about cross contamination. I don't want to have to take a day off of work because they became sick. I would rather take a day off with them to fly kites and grill out. Thanks for any suggestions. Cheers Harry!
If you are working with young adults, I recommend getting a cut glove ($10), disposable cutting boards ($1), gloves, Clorox wipes.
My crew has to wear a cut glove when they handle knives. These items are on my Amazon store link in Description
This is a great lesson Harry! Thank you!...but tell me...do the judges frown on the bones on the sides that appear black? Just wondering. Thanks again for a great how to video bud!!
My suggestion to you is to wipe off anything that a judge might score you down. If it ain't there the judge can't find fault in your entry.
awesome job Harry!
Thanks for stopping by
Appreciate everything you do my good sir 👍 👍💪💪
Thanks Andy
Awesome vid again
Thanks for the video. Its exactly what I was looking for.
Send pics of your 1st place chicken walks on stage!
Thanks Harry very informative and helpful you make it look so easy.
Give it a go and see if you like the results. I have many more simpler chicken videos
@@SlapYoDaddyBBQ thanks I will check them out.
These videos are amazing
Thanks for stopping by
Another great video sir
Thanks for watching
Thanks Harry for another outstanding video! SYD Pitmaster Class 10/8/2011 :)
You make it look so easy.
Took 4 years to evolve these methods to win 1st place KCBS USA so you can learn it in 20 minutes! Now go forth and win some prize money!
Hi Harry- thank u for spreading bbq love to all of us. I never knew u could get good skin at 275° until now as most say chicken has to be cooked 350+ to achieve crispy skin! Is the skin you go for in competition less about crispy and more about bite thru and tenderness? Cheers!
The typical comp team creates bite-thru skin for comps. The Costco rotisserie skin or El Pollo skin is achieved with 350F temps.
Great video Harry
Thanks Rich for stopping by
Amazing video, much appreciated!!!
Glad you enjoyed it!
Dude!!! I love your music!!!!
Thanks Jerome. The music from my previous posting of this video was reclaimed by the copyright owner and hijacked my revenue so I had to repost with new royalty free music. Glad you like this one.
Great series of videos. What kind of injector is that you’re using?
I found it on Amazon for about $30.
Hi Harry, I’ve been noticing a lot of teams doing chicken legs in competitions lately. I haven’t been able to find any videos on the web for competition chicken legs. Can you make a video for this recipe? Just want to say I’m Big fan of all your videos and your work. Thank you for sharing!
Will add drums to my to do list Jason. Thanks for stopping by
Yum they look amazing!
Awesome video, does anyone know what kind of knife sharpener he's using?
Rapid Steel found in my Amazon Store link in Description tinyurl.com/y7m5xsab
Just took my first trip to Restaurant Depot, that place is dangerous for my wallet.
I agree 100%. Like $350 dangerous every week for me!
Awesome!!
Thanks Justin
Freaking love this dude!
Love back at ya!
Great video keep it up
what is the name of the white powder you put before on the chicken skin.
Transglutaminase...sold as Moo Gloo.
Its meat glue or transglutamaise. See my Amazon store link in Description
@@SlapYoDaddyBBQ
Thank you
That bbq sauce u made ? I can't find a link for it ? What it your slap your daddy sauce or something different?? What's your favorite sauce ?? I heard you say in other videos u use your slapyodaddy sauce "infused " with vinegar? What's your recommendation on sauce when it comes to chx and or beef?. Maybe a video on that???
Slap Yo Daddy Championship sauce + honey (5:1 ration)
@@SlapYoDaddyBBQ thank you sir
You used the needle jaccard versus the roller jaccard. Personal preference?
That's what I have in my toolkit
Hey Harry, I followed directions for the brine and had a 7:1 ratio of Water to the brine ingredient, and have been experimenting for a few months now. I let it sit in brine for one hour, not much flavor. I gradually increased it to around 8 hours which is way outside of the recommended, and it's just fine. Any idea what's going on here?
Follow your taste buds and your careful tests. Ignore package instructions. Trust your 👅 tongue!
Wow alot of work for some chicken thighs
Brother Harry, when spraying water at the end, doesn’t it take away from the flavor ? By the way, I won my first bbq competition a week ago!
Wow! Congratulations! I spray I Can't Believe it's Not Butter on my chicken for more flavor. Also, dust with my ground up Jailbird rub before putting into box
@@SlapYoDaddyBBQ thank you sir! At the end I saw you use water. That doesn’t take from the flavor?
@@gfam777 Once the crust and seasoning is set and the sauce is set, the spray of water in boxing ensures the inside of the lid is not marred with sauce when you close the clamshell
As I'm now watching this a few years later and your original injection producer has retired, what do you recommend now?
I like my friend David Bouska injection called Bird Booster Honey
Yummy.
Right on!!!
Would you use a fruit style sauce like Cherry or blueberry.
see my other reply
I noticed you have foil over your pan in this smoker. Is that to prevent from burning your meat? I’m have an issue with heat on this smoker. The pan even though cleaned off is producing undesirable charred taste
probably just like ribs, to basically steam them which makes them super moist
easier to clean
Harry do you have a link for what you used to hold the chicken skin on?
tinyurl.com/yb9o526a
Harry do u think that there could be a more organic way to glue the chicken. maybe egg yolk. Could add another layer of texture and flavour. What u think mate.?
If you scrape, meat glue is optional. I won 1st place USA with no scrape and no meat glue. See my 100 second chicken video
Transglutamaize is natural enzyme found in nature. If you eat McNuggets you have eaten it.
looks too good to eat
Thanks Gary!
That is a lot of work that I appreciate what you did. But I really have my doubts that their is any smoke on the thighs. Comments please.
I show you how I won 1st place KCBS Chicken Team of the Year so feel free to try if you like. At every contest, 24 strangers eat my food in a double-blind setting. So that's the criteria to win and this is my recipe for you to enjoy tinyurl.com/ybxl4mlc
Competition BBQ is so wasteful. I I'd like to see a backyard BBQ competition where looks aren't judged, winners are chosen by taste alone. This is a great video for doing traditional competitions. It's like a superficial beauty competition.
You are judged by 3 weighted criteria of Appearance, Taste, and Tenderness. The weights are equivalent to a 5 lb dumbbell, 25 lb, and 15 lb. So Taste is 5 times more important than appearance. Your perfect tenderness is 3 time more important than Appearance. So don't pay attention to my video for how my 1st place USA chicken looks. It's the taste and tenderness that allowed me to beat 6,000 pro teams in the USA in a 12 month contest where consistency and excellence is proven during 35 contests cooked during the year
Oh I do pay attention to your videos on how to prepare and smoke all different kinds of meat. I just do't trim as much off. You've helped me become a backyard BBQ champ to my family and friends. Keep up the good work and I'll keep looking forward to learning more from you.
Harry is am at a back yard comp for Ribs and Chicken in West Salem Wisconsin, bought 2 bottles of your Jealous Devil Original championship bbq sauce, flavors are completely different between the bottles, 1 is great the other tastes like onion! Help!!!
Help! That's not supposed to happen! I use the same copacker for my private label JD as my sauce. Please process return through the person you bought it from
Thumbs up from me
Thanks John
What sauce did you use?
50-50 mix of my Cheeky Sweet + Carolina Tangy, plus a touch of heat from my Hot Burn
I could not find the link for the BBQ sauce recipe?
15 sauces - th-cam.com/video/rS7KKxJ9lUM/w-d-xo.html
Thank you very much. Love your videos very helpful, helping me spread the bbq love with my family and friends keep it Harry.
Why pull the chicken at such a high temp? 200ish, maybe just me, seems to be to dry for chicken... i also live at 7.000 feet ASL, would that really make a difference?
This is comp chicken. For backyard chicken you don't need to go to such lengths.
For altitude cooking, if memory serves me, you add 5% time for each 1,000 feet elevation over 3,000 feet.
So at 7,000 feet, it is 7,000 - 3,000 = 4,000 which is 5% X 4 = 20% more time. So a 5 hour cook will take 6 hours.
What exactly is the "meat glue" again?
Transglutaminase....sold as Moo Gloo.
It's a natural enzyme that binds amino acids via covalent bonds interactions. Its widely used. In the past, it was extracted from animals but today is manufactured by growing special bacteria that produce this enzyme. If you eat McNuggets then you already have experience with it
@@SlapYoDaddyBBQ - thanks! I found a product and will try this out
Where can I get your seasoning.
Here you go www.slapyodaddybbq.com/store/
Also on Amazon
Can you use a fruit sauce in competition?
Of course. Try Mango Habanero, Chipotle Raspberry, Spicy Green Apple flavor profiles
Holy shit American meat is so factory produced
Have you examined how chicken is mass produced in your country? The methods are similar based on my travels and observations. Unless you raise your own chickens or pay a premium for specialty products, you get mass produced meats
@@SlapYoDaddyBBQ Yeah Harry. That was a bit of a thoughtless comment, Even maybe rude mate.
Sorry, I actually really appreciate your content.
@@nevillechapman9761 no harm no foul Neville