Saw this video right after I bought my Gateway. Used this recipe this past weekend in my first competition. I won the chicken category! Several judges commented on the seasoning. Great video!
Those chicken thighs looked amazing, I’ve done some on a cedar plank and they tasted amazing. It’s surprising how smoke in chicken just ups it to that next level . Thanks for sharing
Good job on those thighs, hope your competitions are doing well with cash and trophies. You know for some reason I remember seeing people scrape off the back of the skin, I may be wrong seeing how well yours came out. Late to the show obviously, but it was enjoyable and I learned a bit to give it a try
Oooh man, that’s definitely some competition chicken thighs Brian! Beautiful presentation and I’m sure delicious. Big shoutout to Tom! (Grandpa) Horseman for assisting. Great cook! Cheers brother!
Hey thanks Jay! Happy to see I can reply to your comment! Your comment from last weeks video showed up on my email but not on the actual video! And Grandpa Tom is the best!
Hey Brian, did the skin bite chicken as you suggested, 12 thighs on the 18 inch WSM at 315 degrees ( it was 117 on my prep table, I use both ports on my thermo smoke, 315 in the cooker and prob on the table) it was blazing hot in Chicago today ! B+B Oak and Kosmos Honey Killer Bee. Sauce was store purchase then self doctored. It worked!!! Finally was able to get bite thru chicken. The real test will be if I can do it when it’s zero outside with 2 feet on snow ⛄️ lol. Thanks so much.
@@MadHorseBBQ I sure will! I aint got a stick burner but I have the Rec Teq RT700 and have tried several recipes for chicken thighs but I think the butter bath may be the key I am missing along with the trim and shaping. Good thing is this is a cheap meat to be able to practice on!
@@joeyleerobbins exactly! Thighs are real cheap! Here’s another good thigh video my buddy did on one of his pellet grills. th-cam.com/video/FwLzbU-6c1E/w-d-xo.html
I love Chicken Thighs!!! My dogs would love all the trimmed bits. My oldest son is not a fan of BBQ sauce so we always have his stuff naked, with just rub on it. You have used the butter instead as there was loads left.
Comp chicken do you inject / brine and what with I love the tailgaters party rub on wings & use lootnbooty on my chicken for comps haven't tried them together Great video
@@MadHorseBBQ oh there’s plenty of Busch light down here in Florida. That and Natty light are staples. Recently purchased the Oklahoma joes bronco pro. Love that smoker. I was shocked at how stable the temps held in. Just one or two chunks of wood gives all the smoke flavor you could ask for. Looking at getting a stick burner soon. Any recommendations for a good one under $1k?
@@jonny5159 right on! And no not really. I’m kinda not in to the stuck burners as of now but if I ever do get in to one I’ll probably by a Lang or a Outlaw….both over 1k so not sure that helps you at all
@@MadHorseBBQ Nice to have some company while recording! Usually it is only me when it is recording day (or my small children screaming in the back lol)
I can make you some Chicken Rice that would go INSANE with that delicious chicken. It's so good you would lose your mind. Just a invite away....HAHA. love the channel man.
Wow Brian, these look fantastic. I'm sure when you go to comps you will be too busy to film, but it would be awesome to see your experience when you do compete. These looked pretty involved and you did a great job explaining everything. Another outstanding video!
@Cam Man thanks bro! They turned out pretty dang good! And recording me at a comp is something I’ll probably end up doing after I have a few under my belt.
Those Chicken Breasts Really are picturesque, and I'll bet they tasted good also. Good to see you and Grampa together, he's po peels answer to the bbq community.
@@dalewetzel773 I'm at the age I have to put the reading glasses on to tell the tit's from the ass. I'm going to have to listen and proof read, now they got better flavor and there cheaper because there thighs.
If tom didn't taste test the Hog's Comp sauce you might have had enough to coat those last 3!!! hahaha jk!!! Great cook Brian and thanks for sharing!! Glad to see Tom in the video with you!!
Quick tip for all of you. Start the fire at the opposite end of the intakes. Easier fire management, won't burn as quick. Low and slow possible without cutting off so much air that you get soot. Youre welcome.
Great cook..chicken looked really good. Need to improve my chicken thighs..trimmed they look much better. Can’t go wrong with Rockwood or B&B. New subscriber.
What sort of thermopen are you using? Mk4 or classic? What are your impressions? Keep up the great content! Trying some thighs myself this weekend on the drum
Great video I have one question how would you do it if you had a WSM and not a Drum. Pan in pan out. You had the chicken on a rack and a pan so the grease never reached the coals, please help
You could do it the same exact way. The chicken is only on for 30 minutes for the 1st part so it’s up to you. But as far as the cook goes on the WSM just take your water pan out and it’s gonna give you darn near the same results as cooking on a drum.
Bruh. As much as I loved your whole chicken video, I'm saddened by how much you butchered those thighs. lol Here down south we eat that cartalidge. If we aren't doing comp style we really don't trim away very much. Maybe just the excess skinlol. lol But they ARE pretty.
Saw this video right after I bought my Gateway. Used this recipe this past weekend in my first competition. I won the chicken category! Several judges commented on the seasoning. Great video!
Hey you are welcome! And that’s is fantastic!! Congrats!
I like to use a "Pig Tail Turner" to dip each thigh into the sauce. Works great! Thanks for the video.
As a fellow Brian. (Yes with an i) awesome video. Love Tom’s videos looking forward to more of yours
Haha thanks Brian!! And ya Dad does some pretty good stuff!
Hey Brian-thanks for turning me on to the Tailgaters. It has become my favorite all purpose seasoning.
You bet! And party rub is the best!
Dads are awesome. Appreciate the method Bro.
Yes they are! And thanks!
Those chicken thighs looked amazing, I’ve done some on a cedar plank and they tasted amazing.
It’s surprising how smoke in chicken just ups it to that next level .
Thanks for sharing
Thanks again!
Excellent! Looks great! I need to make that myself if it ever stops raining in Texas. Thanks for sharing!
Hey thanks Wade! And heck ya you do!
Good job on those thighs, hope your competitions are doing well with cash and trophies. You know for some reason I remember seeing people scrape off the back of the skin, I may be wrong seeing how well yours came out. Late to the show obviously, but it was enjoyable and I learned a bit to give it a try
Thanks Wayne and we did pretty good this last year at comps! And we take the hard fat off the skins but we don’t scrape but a lot of teams do.
Oooh man, that’s definitely some competition chicken thighs Brian! Beautiful presentation and I’m sure delicious. Big shoutout to Tom! (Grandpa) Horseman for assisting. Great cook! Cheers brother!
Hey thanks Jay! Happy to see I can reply to your comment! Your comment from last weeks video showed up on my email but not on the actual video! And Grandpa Tom is the best!
Hey Brian, did the skin bite chicken as you suggested, 12 thighs on the 18 inch WSM at 315 degrees ( it was 117 on my prep table, I use both ports on my thermo smoke, 315 in the cooker and prob on the table) it was blazing hot in Chicago today ! B+B Oak and Kosmos Honey Killer Bee. Sauce was store purchase then self doctored. It worked!!! Finally was able to get bite thru chicken. The real test will be if I can do it when it’s zero outside with 2 feet on snow ⛄️ lol. Thanks so much.
Hey James happier to hear that man!! And I’ll have to try it in the winter as well! Nice cook man!
Great looking chicken thighs. I use the tailgaters as my base as well. Thanks for sharing
Thank you sir! Party rub is the best! 🍻🍻
That is really cool how you trim and shape them. I am going to try this sometime and see how they turn out. Thank you for the video!
Thanks Joseph I appreciate that! You’ll have to let me know how they turn out!
@@MadHorseBBQ I sure will! I aint got a stick burner but I have the Rec Teq RT700 and have tried several recipes for chicken thighs but I think the butter bath may be the key I am missing along with the trim and shaping. Good thing is this is a cheap meat to be able to practice on!
@@joeyleerobbins exactly! Thighs are real cheap! Here’s another good thigh video my buddy did on one of his pellet grills.
th-cam.com/video/FwLzbU-6c1E/w-d-xo.html
Beautiful! That's a 9-9-9 from this KCBS Judge!
Hey thanks so much Marcus!! I really appreciate that!
Hey, I know that Grandpa Horse! He is a celebrity! Outstanding cook on those thighs, Brian! 👊
Grandpa Tom is for sure a celebrity! And thank you sir! They turned out pretty dang good!
Great video, what kind of wood chunks do you use for chicken?
Thanks! And no wood for chicken.
I love Chicken Thighs!!! My dogs would love all the trimmed bits. My oldest son is not a fan of BBQ sauce so we always have his stuff naked, with just rub on it. You have used the butter instead as there was loads left.
The dogs did partake is helping with the scraps!
Love how the support dad kept tasting the Champions Blend when saucing. Hahha
Hey guys!! Chicken looked great!! I'm gonna try that...I like to partake in the Busch Lattes and smoke meat too!! 😂👍🍻
Thank you @Randy Nelson! And smoker meat and Busch light is an awesome combo! 👊🍻
I don’t have a gateway, but I have a wsm and a pit barrel cooker. Maybe I’ll go with the pit barrel?
Either or will work good!
That was some great looking chicken!!! Nice job 👍
Thank you sir!
Great video, thanks for sharing
Thank you!
Comp chicken do you inject / brine and what with
I love the tailgaters party rub on wings & use lootnbooty on my chicken for comps haven't tried them together
Great video
For comps I do inject. But I can’t tell ya everything. And the combo of those rubs are fantastic on chicken! Thanks!
Excellent video! Keep up the great work!
Thank you! I appreciate that!
Great video man. Liked and subscribed. Gotta help a brother get him some Busch light. Lol
Thanks! And no Busch light by you?
@@MadHorseBBQ oh there’s plenty of Busch light down here in Florida. That and Natty light are staples. Recently purchased the Oklahoma joes bronco pro. Love that smoker. I was shocked at how stable the temps held in. Just one or two chunks of wood gives all the smoke flavor you could ask for. Looking at getting a stick burner soon. Any recommendations for a good one under $1k?
@@jonny5159 right on! And no not really. I’m kinda not in to the stuck burners as of now but if I ever do get in to one I’ll probably by a Lang or a Outlaw….both over 1k so not sure that helps you at all
Nice video man! Lots of information right here 👍 Haha it was a bit funny to see how grandpa tasted the sauce in 16:14 😂. Cheers bro 🍻
Hey thanks Bro! And ya dad is a goof!
@@MadHorseBBQ Nice to have some company while recording! Usually it is only me when it is recording day (or my small children screaming in the back lol)
I can make you some Chicken Rice that would go INSANE with that delicious chicken. It's so good you would lose your mind. Just a invite away....HAHA. love the channel man.
Hahaha thanks!
Wow Brian, these look fantastic. I'm sure when you go to comps you will be too busy to film, but it would be awesome to see your experience when you do compete. These looked pretty involved and you did a great job explaining everything. Another outstanding video!
@Cam Man thanks bro! They turned out pretty dang good! And recording me at a comp is something I’ll probably end up doing after I have a few under my belt.
Those Chicken Breasts Really are picturesque, and I'll bet they tasted good also. Good to see you and Grampa together, he's po peels answer to the bbq community.
Hey thanks John! And ya dad is the best!
Thighs!
@@dalewetzel773 I'm at the age I have to put the reading glasses on to tell the tit's from the ass. I'm going to have to listen and proof read, now they got better flavor and there cheaper because there thighs.
If tom didn't taste test the Hog's Comp sauce you might have had enough to coat those last 3!!! hahaha jk!!! Great cook Brian and thanks for sharing!! Glad to see Tom in the video with you!!
Hahaha you probably are right! And thanks Ricer I really appreciate you watching! Have a great week sir! 🍻
Will try this Sunday
The sauce is obviously finger licking good
I'm dieing over here is cargo shorts trolling
I wish I could like the video five times
Hahaha that’s my dad actually and we kinda troll each other lol
I must try
Nice work
Thanks Mike!
What are your thoughts on using the gateway diffuser?
I’d say it’s just a matter of preference. I used to use it a little and now I don’t use it at all.
@@MadHorseBBQ What would you say the pros and cons of using it are?
Quick tip for all of you. Start the fire at the opposite end of the intakes. Easier fire management, won't burn as quick. Low and slow possible without cutting off so much air that you get soot. Youre welcome.
Hmmm I may have to try that. Thanks for watching Gabor!
@@MadHorseBBQ try it yet? Its only been 2 years Madhorse
Great cook..chicken looked really good. Need to improve my chicken thighs..trimmed they look much better. Can’t go wrong with Rockwood or B&B. New subscriber.
Thanks @Eastside Badger I appreciate that! And completely agree. I’ve been on a blues hog lump kick as of late. Pretty much the same as rock wood.
@@MadHorseBBQ Would love to try blues hog but it seems ACE hardware seems to never have any in stock, so I end up getting Rockwood or B&B.
Have ace order it for ya or order it yourself on ace hardwares webpage and have it shipped to store for free.
@@MadHorseBBQ Will do..gotta try it.
@@eastsidebadger8416 if you notice a difference between rock wood and blues hog let me know.
What sort of thermopen are you using? Mk4 or classic? What are your impressions? Keep up the great content! Trying some thighs myself this weekend on the drum
Mk4! And I’m a fan, I have 3 different ones lol. And thank you sir I appreciate that! And good luck! Lemme know how they turn out!
Great video!!
Hey thank you! I appreciate that!
Great video I have one question how would you do it if you had a WSM and not a Drum. Pan in pan out. You had the chicken on a rack and a pan so the grease never reached the coals, please help
You could do it the same exact way. The chicken is only on for 30 minutes for the 1st part so it’s up to you. But as far as the cook goes on the WSM just take your water pan out and it’s gonna give you darn near the same results as cooking on a drum.
@@MadHorseBBQ thx
@@MadHorseBBQ going to try it on Sunday for Dinner by Dad
Nice job
Thank you! 👊🍻
Great video thank you
Thanks and my pleasure!
Looks good boys
It started to smell too good
The family was ready to eat
Great video dude
Thanks!
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥how far are you from Rochester? Did you make chicken gravy with the leftover butter????? In the pans?
Thanks IZZY! I’m a little over 2 hours away from Rochester. And I did not make any chicken gravy.
@@MadHorseBBQ ok Cool I’m visiting my parents there next week.
Ah got ya!
@@MadHorseBBQ if you were closer I was gonna see if you wanted cook something up!!!!
are you close to central Iowa?
Close ish. I’m in southern mn.
Do you run into rubbery skin after the butter bath?
I do not.
@@MadHorseBBQ musta done something wrong. Time to rewatch!
@@Lothale hmm sorry to hear that. Was it bite through atleast? What ya cookin on?
Good video Brother 👍🏻
Thanks Bro I appreciate it! 🍻👊
@@MadHorseBBQ 👍🏻👊🏻🍻
So you didn’t scrape any of the fat off of the skin and still had perfect bite thru skin?
That is correct. I’ve never scraped the skin.
cook at 300? cook to 205? Looks like I have some learning to do. Why go to 205ish? Is that a competition cook thing?
It’s just the method I use. Give her a try and alter it if need be.
What size pan and rack is that?
It’s the size of a sheet pan if that helps. I don’t know what the exact dimensions are of it.
You didn't season the meat?
Ummm what
Damn what am i doin wrong i never get skin
shoulda seasoned that chicken DX
@
Mad Horse BBQ Heyyy, May I get your email? We want to give you a camping stove.
bhorsman33@gmail.com
Doodle
Haha doodle indeed bro!
Bruh. As much as I loved your whole chicken video, I'm saddened by how much you butchered those thighs. lol
Here down south we eat that cartalidge. If we aren't doing comp style we really don't trim away very much. Maybe just the excess skinlol. lol But they ARE pretty.
Hahaha fair enough.
zero smoked. baked chicken. shoulda just cooked it in your oven.
Great, but stop over triming. Chicken is not cheap now. Stop trying to impress people, and just feed them!!!!