Mr Joe i love your videos, i wanted to thank you for always taking the time to answer my questions and give advice. I just competed in my third cookoff , the Humble rodeo cookoff. I got 10th ribs and a perfect score 1st place chicken! Thanks again please keep the content coming!
375! So truly hot and fast. I've been practicing a bit at 275f which seems to give me the maximum smoke flavour and still keeps the cook to around 2.5-3hrs. Going to give this a whirl and see how I go. Thanks for the video!
@@mamaandpapajoe I’m in the Houston area. Where is a good place to look for good competition ribs? Does HEB have ribs good enough for competition? What would you recommend? Thanks
Dang CJ!.....Im glad I watched this video I usually used Salt alone so now I'm going to try your method the Salt and Baking Powder. When I cook wings I usually add some Baking Powder to the rub and I do get crispy wings most times. Thanks for sharing my brother. Cheers!
@@mamaandpapajoe kind of, I build from blade blanks, and now that I have my belt grinder, I am working on some of my own designs. I have an annealing oven for correcting heat treat,. It's a hobby I picked up over the pandemic, as I couldn't have musicians into my guitar shop which is my regular trade.
Nice teeth. Nice chicken. Nice video. Now I'm hungry. My son is 9 and he's doing the 4H BBQ competition, 2 half birds. He's already doing great and it's only been a few weeks. I love BBQ!
Man, that looks tasty! But it's hard to watch you having all the fun tasting :)))). Credit also to the pellet grill. Those pellets have a moisture content that keeps everything we grill very moist. I could not believe the difference when we did our first cook on a pellet grill, after using a gas grill for many years. I'm never going back!! (I do not have a Traeger as you have, but the principle is the same). Looking forward to the next one!
How have you done in competition turning in without any sauce? Have a cookoff next weekend, the sauce/glaze definitely takes the crisp out of the skin but I’m not sure if i should turn in without any sauce. Thank you!
Love your videos and appreciate the time you put it to share them with us. When you cook in comps do you use your pellet cooker or your offset? I've seen both in your vids.
Wow that looks great! I have an IBCA cook off this weekend. Would you recommend doing this type of skin for competition, or just stick with bite threw skin?
Your chicken looks outstanding! I was curious whether you could taste the baking powder at all? I have been trying figure out how to keep from having rubbery chicken skin but while not sacrificing the flavor.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I need to try that method of drying out the skin for future comps. Looks awesome brother
Ii works really well dude!
Mr Joe i love your videos, i wanted to thank you for always taking the time to answer my questions and give advice. I just competed in my third cookoff , the Humble rodeo cookoff. I got 10th ribs and a perfect score 1st place chicken! Thanks again please keep the content coming!
Wow! That is awesome to hear Justin. Big congrats and thanks for your support.
I love it keep teaching us Sir
You da man Q!
Loved the video. Pretty simple and looks terrific. Will try this for sure
Thanks Jim, be sure to let me know how it turns out.
I’m absolutely binge watching your channel even though I’m a Kamado Joe guy. You really do know your shit.
Much appreciated Gabriel. Thanks
I’m taking notes for my second bbq comp ever this weekend! Thanks for putting these tips and techniques out there!!
Good luck Joseph, thanks for watching!!
Them birds look AMAZING!! Where did you pick up that rub?
www.texasoildust.com
They are awesome rubs Jak!
You are making me hungry dude. Nice work 👍
🤣🤣Nothing like some good yard bird Patrick.
yes to everything about this. a beautiful black man is telling me how to grill a half chicken. i am so happy
Thank you so much Iconoclast, we appreciate you watching.
@@mamaandpapajoe i made it, i followed the recipe, and it was delightful
Awesome video! Thanks
Much appreciated man. Thanks
375! So truly hot and fast. I've been practicing a bit at 275f which seems to give me the maximum smoke flavour and still keeps the cook to around 2.5-3hrs. Going to give this a whirl and see how I go. Thanks for the video!
Yes JJ, the hotter you can cook that bird, the better the skin renders and gives you that bite thru and easy chew.
I just discovered your channel last week. I'm entering my first contest, the 75th Fishin Fiesta BBQ Cook Off. Your videos have been a tremendous help.
I appreciate hearing that Reggie. Don't hesitate if you have questions, good luck!
@@mamaandpapajoe I’m in the Houston area. Where is a good place to look for good competition ribs? Does HEB have ribs good enough for competition? What would you recommend? Thanks
Another great video!! Keep it going bro!!!💪🏾💪🏾💪🏾
Appreciate it!!
I'm ordering these rubs tonight. That chicken looked like money too! Thanks for sharing.
Hope you enjoy BTriple!
Looks great, thanks for sharing
Thanks for watching Dave!
Pretty birds!
Thanks man!
Man you killing it on these birds!!
Thanks Bruh! Where have you been man?
Tons of juice! Looks delicious!
They were bro!
Great tips bro! That rub and glaze is a hella good combo!
Absolutely!
Awesome Video Mr. CJ. Straight finger licken good.
Thanks
Awesome awesome brother. Great job on the videos. 🔥🔥🔥
Thanks man!
Good stuff there hermano!! Those birds look tasty!!
They are!
Another great video CJ!
Glad you enjoyed it
Doing this too! Just got the shoulder rubs you mentioned in the previous video!
Giddyup
Dang CJ!.....Im glad I watched this video I usually used Salt alone so now I'm going to try your method the Salt and Baking Powder. When I cook wings I usually add some Baking Powder to the rub and I do get crispy wings most times. Thanks for sharing my brother. Cheers!
Wow! You went back a lil bit Stephen, that technique absolutely works with 6 to 12 hrs drying! Thanks so much man!
That's some good looking chicken
Thanks for watching Robert!
Nice looking byrds.
Thanks very much for watching Steven.👍
Wow, those look awesome.....this is a perfect reason that I wish I could afford a Pellet cooker. Awesome cook👍🏼🇺🇸😋
Pellets are awesome TPC, Thanks for watching!
@@mamaandpapajoe one day.... lol, I took a big knife order this week, that may go to the fund🤣
@@2AChef-n-BBQ You make knives?
@@mamaandpapajoe kind of, I build from blade blanks, and now that I have my belt grinder, I am working on some of my own designs. I have an annealing oven for correcting heat treat,. It's a hobby I picked up over the pandemic, as I couldn't have musicians into my guitar shop which is my regular trade.
@@2AChef-n-BBQ Interesting, you're going to have to send me some pics.
amazing content
friend
Thanks
How was the crust on the one you sauced? I love your videos thanks for the content!
It softened up Dustin, it was soft/bite thru but definitely not crispy like the dry.
@@mamaandpapajoe ok thank you! I assumed it would. Been trying to think of a way to get that sauce flavor but keep the crispy skin.
Looks delicious!
Thanks lady!
Nice teeth. Nice chicken. Nice video. Now I'm hungry.
My son is 9 and he's doing the 4H BBQ competition, 2 half birds. He's already doing great and it's only been a few weeks. I love BBQ!
That is awesome David, tell him Papa Joe wishes him much luck. Thanks for watching!
Man, that looks tasty! But it's hard to watch you having all the fun tasting :)))). Credit also to the pellet grill. Those pellets have a moisture content that keeps everything we grill very moist. I could not believe the difference when we did our first cook on a pellet grill, after using a gas grill for many years. I'm never going back!! (I do not have a Traeger as you have, but the principle is the same). Looking forward to the next one!
Thanks so much for watching Bear!
Grea video, CJ. Nothing like a crispy smoked bird?
Thanks Brando, we know that yardbird is the ticket!
Folks! I forgot to mention that you should use a baking powder without aluminum!
How much baking powder would you say per half chicken? Lightly dust or fully coat?
@@kevinrund I didn't use very much. 2 tsp of salt and baking powder was more than enough on damp halves.
@@mamaandpapajoe How long do you let the birds sit once you’ve dried with paper towel, salted, and dusted w/baking powder?
Hey Jeramiah, ideally 6 to 12 hrs but as little as 4 helps.
crispy skin makes it right!
Absolutely!
How have you done in competition turning in without any sauce? Have a cookoff next weekend, the sauce/glaze definitely takes the crisp out of the skin but I’m not sure if i should turn in without any sauce. Thank you!
Great question Dustin. I've never turned in unsauced. I'd be willing to bet that at
a competition, top 10 chickens are sauced 99.9% of the time.
@@mamaandpapajoe thank you for answering. That’s what i was thinking too. I’ll practice again this weekend with the sauce.
AWESOME
Thank you! Cheers!
Dammit boy. Looks great...
Thanks
Digging the names of them rubs🍺🍻🍺
lololol
Love your videos and appreciate the time you put it to share them with us. When you cook in comps do you use your pellet cooker or your offset? I've seen both in your vids.
I use my offset most of the time. Thanks for watching.
Wow that looks great! I have an IBCA cook off this weekend. Would you recommend doing this type of skin for competition, or just stick with bite threw skin?
Perfect that bite thru skin!
Your chicken looks outstanding! I was curious whether you could taste the baking powder at all? I have been trying figure out how to keep from having rubbery chicken skin but while not sacrificing the flavor.
No sir, it disappears completely. Just make sure it's a baking powder without aluminum!
@@mamaandpapajoe Good stuff 👍🏾
Made me so hungry! and I just ate chili
Rotf... too funny!
When I do a whole chicken I like to smother it in butter and stuff it with butter and fresh garlic and it will fall off the bone when you cook it
Butter, garlic and chicken... awesome combo.
@@mamaandpapajoe yes it is
Another thing to use is fish sauce, now, trust me don't let the initial smell fool you. If it makes pork skin crunchy it will chicken skin.
Yessir! Thinking outside the box!
What part of the chicken should you temp for 163?
breast
Also, even if is on fire we still pick it up and eat
ROTF... Yep!
I'm impressed with the skin..I get great flavor on my chicken, but the skin is always a disappointment
You really need some high heat if you want to enjoy that skin John. Salting and drying before cooking gets that process started.
Stop squeezing the juices out 🥺
lololololol