Competition Chicken Thighs - No Scrape Bite Through Skin!! | Pit Boss Austin XL
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- Опубліковано 14 лип 2024
- In today's video we are smoking up some competition BBQ chicken thighs, and achieving that bite through skin that everyone wants WITHOUT scraping the skins! We will be cooking these competition chicken thighs on our Pit Boss Austin XL, and giving these comp style thighs thighs a nice soak in a butter bath to make sure they're extra juicy and tender! Achieving that bite through skin doesn't have to be hard if you follow this method!
Don't forget, links for all products I used down below, and discount codes for the rubs, sauce, and knife!
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Prep:
-Begin by removing the skin from the thigh, be careful to not rip the skin, but don't stress about it if you do.
-Find the knuckle bones, and make cuts straight down, and remove the meat to begin to shape your thigh.
-Then on each of the bone, even up the ratio of meat to match each other, and take off any extra fat, we don't want the judges biting into that.
-Take your skin, and stretch it out on your board so it is tight, start squaring up the skin to fit the chicken, be sure to leave enough to overlap the thighs when you wrap the meat back up, or you risk the skins shrinking up.
-Season your thigh meat with rub of you choice (we used Tailgater Party Rub, link and discount below), and then wrap the skin tightly around the thigh, ensuring to tuck under your edges.
-Season the chicken skin portion of your thighs with the rub of you choice (we used SuckleBusters Honey BBQ, link and discount below).
-Put the chicken thighs in a foil pan, and put in a few pats of butter (half stick to a whole stick, or more depending on how many thighs you're doing).
-Touch up any seasoning that got rubbed off in the above mentioned process.
To Cook
-Get the smoker of your choice going, and set the temp at 300º F.
-Put your thighs uncovered, and in the pan on your smoker, and let me cook for one hour.
-After an hour, cover your pan with a sheet of tin foil, and set a timer for 30-45 minutes. At this time you can put your sauce on the smoker to start warming it up.
-After 30-45 minutes, check the internal temps of your thighs, you're looking for an internal temperature of 200º. This may seem high, but the butter bath helps keeps it moist, as well as the fact it is dark meat, plus this temp help makes the meat tender.
-After your chicken reaches the desired temperature, take your thighs and submerge them completely in your sauce. Drain the excess, and transfer them to a wire rack, and let the sauce set on the smoker for 5-15 minutes, while still maintaining a cooking temperature of 300º F.
-After your sauce has set, let the chicken cool, and enjoy your success of easy bite through skin!
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Products I used:
Rubs And Sauce (use code ashkickin and save 10%):
-Tailgater's Party Rub-www.sucklebusters.com/bbq-rub...
-SuckleBusters Honey BBQ Rub-www.sucklebusters.com/bbq-rub...
-SuckleBusters Honey BBQ Sauce-www.sucklebusters.com/bbq-sau...
Knife
-www.dfackto.com/product/inter...
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
-Cooking rack: amzn.to/32wtr4B
-Bench Scraper: amzn.to/2CJZenU
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Don't forgot to follow me on social media at:
-Instagram- / ashkickinbbq
-Facebook- / ashkickinbbq
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#competitionchickenthighs #competitionchicken #bbqchicken #sucklebusters #pitbossnation #bitethroughchickenskin - Навчання та стиль
First time on your channel, glad I hung in there. Not going to lie, the opening shot looked like some weird gray chicken and I was unsure of this video. Great video!
Haha, yeah this is an older video...before I knew about good lighting. The chicken definitely wasn't gray, haha. I appreciate you sticking around and giving me a chance. Thank you.
same here was great end and ima try forsure
@@AshKickinBBQ LMAOO. I started off like wtf too!!
Was thinking the same thing
Lol the only reason I started watching was because I saw the grey chicken, then read the title and said hol up.
I have no clue why the algorithm brought me here but I'm not complaining,great video
Haha, thanks so much man! I appreciate it! Evidently the algorithm been poppin on this video, no clue why, but I’m not complaining 🔥
Al Gorithm knows you better than you know yourself
Seriously!! Hahaha I'm on the same boat! Don't know how I got here but glad I did lol
Lol same here!
For real, I’ll subscribe 🤷♂️ I love bbq and Im here for a good time. Especially cause it’s free 😂
Lol I have never heard of competition chicken in my life. Now that you've given me this knowledge and this amazing recipe, any chicken I make will now be competition ready.
Haha really? That’s wild to me. It’s a Kansas City BBQ Society thing (KCBS). I cook a lot of bbq competitions and I run this method. I actually was chicken team of the year here in Minnesota this year! If you try it, let me know what you think!
@@AshKickinBBQ That makes sense. You're in the home of BBQ diwn south. I'm up in New York lol the closest things we have to authentic BBQ is BBQ sauce.
@@Mathieu1696 That's like Texas. There are known for their beef bbq like brisket and ribs. We down south save our beef for steaks. Give us pork or chicken for bbqing. As for the competition cut, I know that's what it takes to win because presentation is a portion of the points but that's just a waste of a lot of good chicken by vulturing it up like that. Now separating the leg and thigh is different but the grill masters should be made to have to use all of it but that's just me.
If you ever need someone to do your bite-through, please let me know.
Just learned how to grill 2 years ago and now I run the grills on family events.Im glad I ran into this page to learn some things as I keep improving with smoking and grilling
Awesome, thanks so much man! I hope you can find some value in my videos! I appreciate the comment!
you’re seriously an incredible chef and an absolute professional. Seriously innovative stuff here process wise, I hope you’re very proud and realize your caliber :)
Hey man, thanks so much for the kind words. I can't tell you how much I appreciate that! I'm no chef, just a guy who likes cooking bbq competitions in parking lots on the weekends and making UA-cam videos to try and help people out if I can! Comments like this absolutely make my day and I truly appreciate you taking the time to drop a comment and kind words. So, thank you so much!
That's a great cook there. You're helping me pick up my game. Thank you.
Your videos are as great as your cooks. Real nice job front to back.
Wow, thank you so much! I really appreciate that! That’s is my thought when I make a video is how can I help someone, so I’m happy to hear it’s helped you! Thank you again!
This guy is freaking great! Chicken looks absolutely delicous, I will defintely have to try it soon. And he hearts and replies to every comment! Awesome guy.
Hey thanks so much man! I appreciate the kind words! I do my best to try and respond to every comment I can!
As a chef, I really love the way these are prepared and trimmed!
Thanks so much Aaron, I really appreciate that! Especially coming from a professional!
As a fat@$$….I agree.
Great Tips Darrin! You make it look simple, that tailgaters rub is awesome stuff! Thanks for sharing brother, have yourself a great one, stay safe!👍👊
Thank you Craig! Haha, I've had some practice, but it gets easier each time for sure! You have a great one and stay same too my friend!
That was amazing! The technique you did to keep the skin on was amazing!!
Thank you so much! Haha, lots of practice!
I’m so impressed with this video. Thank you for this.
Thank you for watching! 🔥
Awesome video, Darrin! You made this look so easy! I'm going to give it a try!
Thank you Mazie! I can’t wait to see how they turn out for you!
Excellent work Darrin, looks like a great process 👍
Thank you Neil! Appreciate you watching! It definitely works well for me, and hopefully helps some others!
Just started competitive bbq, this video single handedly solved my skin bite issue. Thank you. Well done.
Thank you sir, glad it helped ya! I popped two 1st place chicken finishes last weekend with this method, including a perfect 180.
I love UA-cam....never in my life have i been so excited to try and make what the experts call "bite through skin" chicken thighs 😅. Who would have thought. Excellent video ty 🙏
Thank you so much for the kind words and support!
Fantastic video and I cannot wait to try these. Thanks for the time that you put into this.
Thank you so much for your kind words! I appreciate you watching and taking the time to leave a comment!
That chicken looks incredible. Thanks for sharing!
Wow absolutely amazing. Can't wait to do this. Thanks for the tips
Thanks for watching and commenting! I appreciate it!
Watched a couple of your vids today. This is the only bbq channel I need to know. Well done, and good presentations. Just bought a Zgrill and looking forward to trying out your recipes word for word. Thanks Bruh!
Awesome man! Thanks for the kind words! I actually have a new Z-Grill I will pop some videos out on soon!
From what you said , your friend taught you how to make these. Thank your buddy for me. Perfection!
I will definitely do that! Thanks!
I would have thought 200 degrees was high. Learn something new every day.
Definitely is worth it IMO!
Great video, Darrin! I always hate scraping skin! May have to look into this! Keep up the good work!
Thanks so much brother! I also hate scraping skin, and that's why I don't do it anymore, lol!
Thanks for the video! Chicken is my favourite round to judge!
Chicken is actually one of my favorites to cook! You're very welcome, thank you!
Thanks for the great tutorial. I’ve been looking to up my grilling game and this is just what I needed.
You're welcome!
Hey man, keep making videos. You've clearly got the skills and it's incredibly informative. Stay consistent and it's just a matter of time before you're hitting huge numbers in subscribers. Thanks so much for this
Hey Andrew, thank you so much for your kind words man. I truly appreciate it, and it means a lot. More videos coming soon. I’ve taken a little break for hunting seasoning, catering, etc. Smoked turkey video coming soon brother! Again, thank you 🙏🏼
@@AshKickinBBQ Hell yeah brother!!
@John Duquette thanks my dude, I appreciate it!
First time on your channel. ABSOLUTELY great advice & gives me something to strive for... bite thru skin. Thanks
Thank you Tim, I really appreciate you watching and your kind words! I’ll be doing an updated video of this method very soon!
I had no idea chicken could be so intensive! Amazing
Haha thank you!
Absolutely killer!! Great video man! 🍻🇺🇸
Thank you Brian! Cheers buddy!
So THAT'S how they do it! Very interesting stuff, man. I'd never do competitions, but I've always wondered how you guys get them looking so perfect. Great video!
Thanks for watching!
Great video! Thanks for the step by step👍
Thanks James! Appreciate you watching brother! 🔥
I'm upset the algorithm didn't recommend your videos sooner. Looks amazing!!! 🔥🔥
Haha, thanks so much! Hopefully the ball keeps rolling!
The algorithm has blessed us, finally, some good fuckin' food.
Subbed.
Thank you my dude! I really appreciate that 🔥
God damn that final product looks incredible. Thanks for the video!
Thanks so much, and thanks for watching!
This looks amazing. Thank you, sir.
Thank you!
Not sure how I came across this channel but you now have a new fan and subscriber. Great content. From the UK 🏴👍🏻
Haha, that’s awesome! Thank you so much! Love the international support! I appreciate it!
I feel you on the lighting, lots to learn running a channel! I'm not into comps, but these look great and I'm going to give them a try soon. Thanks for the tips! 🍻
Oh man, so much to learn. I'm still learning! Let me know how they turn out!
Awesome video as always chicken looked on point!
Thanks brotha!! Appreciate you watching Ricky!
Thank you so much for the video. Changed my comp style chicken. two thumbs up.
Thank you sir, I will be doing an updated version of these soon as well! I've changed a few things!
Tried this process in every detail today. It went very well and for my 2nd time ever using my pellet grill, it was awesome chicken.
Glad you liked it
My favorite chicken bite!! 1st time seeing this..thanks for sharing!! Imma try
Dude I have these on the smoker right now just the way you made them….this is my first time and they look awesome thanks to you!!! I’ll have to cook them a little longer cause my smoker sucks but can’t wait to try them!
Heck yeah man! I hope you enjoy them!
Thanks for the video! Can't wait to try it, cheers!
Thanks so much for watching!
Very nice technique, thanks for sharing!
Thanks so much for watching! Just sub’d to your channel, and can’t wait to check out some videos! 🔥
@@AshKickinBBQ I appreciate that very much!
Thanks for sharing, I can't wait to try this.
You’re very welcome! Let me know how it turns out!
@@AshKickinBBQ will do. Do you have a recipe for chicken legs?
@@emilyjake1000 it’s coming soon! Just picked some up today!
Looks outstanding.
Thanks so much!
Love the Asian style intro music mixed with some American bass beats.
I knew I was about to witness some Master Sensei BBQ ish!
Hi! I live in Thailand and never knew this kind of method existed. Thanks so much for sharing, it looks amazing.
Thank you for watching! Hello from USA!
@@AshKickinBBQ you just earned a new sub, by the way
@@natrangsoy129 thank you so much for that! I really appreciate the support, and it really helps my channel! So from the bottom of my heart, thank you!
@@AshKickinBBQ you're most welcome, I love exploring international foods, especially this kind of simple methods and easy to follow instructions without fancy tools or ingredients. Keep up the good work!!!
Looks great brother! I'll have to try this method !!
Great tips! And awesome job on the thighs 👍🏼
Thank you so much 🔥🙏🏼
Looks incredible!
Thanks so much!
i was not expecting this good of a video ngl, great job
Thank you so much brother!
I’m ready to chicken fight! Thank you for showing your wonderful technique.🙏🏻
Haha, heck yeah! Thanks for watching!
It looks incredible... but we have very different definitions of "easy." Great recommendations on the rubs.
Haha, thanks so much! Practice makes perfect!
Dang bro those look awesome! Thanks for sharing that trick! I don’t comp but I certainly will try this for that bite through skin!!
Thanks Ricer! I can't wait to see how they turn out! Thanks for watching man, have a great rest of the weekend!
Looks amazing!
Thank you!
They look awesome!
Thank you so much! I appreciate you watching!
Just stumbled on this page....scribed and how nary for these thighs now
Thanks bro....short and sweet vid👍
Thank you so much for the support!
Nice and easy explanation of how to do this. I will be trying to make these competition style chicken thighs soon, not for competition but because I just want to. They have a clean look to them instead of looking like some type of a non uniform shaped piece of chicken sitting on your plate. So far your video has been the best video I've seen. You make making these thighs look super easy and I will try your method.
Thank you so much for the kind words
Nicely done Darrin! I'm researching after the ROYAL ass kicking we got this weekend lol.
Haha, always here to help you brother!
Crazy! Looks awesome!
Thanks buddy!
Wow, they looked amazing, now I know why I don`t cook competition chicken, thats a lot of work, never knew how it was done, great video.
Thanks for watching
the one that "didnt look good' looked great to my non competitive eye =) More work than I'd put into making chicken at home but I'm always willing to learn something new!
Haha, it's really not that bad once you do it a few times! I can hammer out 16 thighs in about 10 minutes now! Thanks so much for watching!
Interesting method here, thanks man.
You bet! Thanks for watching!
dude, these look insanely delicious. LIKE LOOK AT THE SHINE OF THE SAUCE😩
Thank you, Alec! Man, they are sooooo good!
@@AshKickinBBQ if you ever need a camera man/taste tester give me a ring📞😂
You da man Darrin. Doing thighs tomorrow so I'm looking for tips again.
Thanks Rob! Hope those thighs turned out well!
I liked and subscribed! Very good content, and nicely put together video, thank you! I used to boil the chicken thighs with apple cider vinegar for 6 minutes to render the fat and it worked fine, but your method seems awesome and certainly makes for a nicer looking chicken thigh! Thank you! I will try it tomorrow! Thanks again!
Thanks for the support!
Heck yeah Got my pit boss 850 recently and gonna try this tonight! I've only achieved bite thru skin twice in my life and that was on a pit barrel and a Weber.. every other time it's been dry or rubber so looking forward to trying it this way on the pellet grill! 🍻🍗
Hope you had great results!
Wow! Those were the best chicken thighs I've ever seen! I'll take your "messed up" pieces any day! 😁
I just bought a pellet grill so I'll have to give your method a try. Damn those looked good! 👍👍
Hey thank you so much! They turned out pretty dang good, and are almost fool proof. Just gotta trust the process! Let me know how they turn out for you! Have a great day! 🔥
Ahh you have been chosen by the algorithm, congratulations 🎉
Haha, indeed! Thank you! Very weird how it works!
Wow!
Great video matey.
Thighs are my favourite and will definitely give this a try.
They look very very tasty indeed.
Thumbs up from England 🖒
Wow very cool! Hello! Thanks for the kind words and the support, Shaun!
Looks amazing.
Thank you, David! I appreciate it!
Never heard of competition chicken before or all these terms like ‘skin pull’ and stuff but I enjoyed this video and I love chicken thighs. Peace from the UK.
Thank you so much!
this video came up randomly and im glad i watched it.
I am glad you watched it and took the time to comment! Thank you for that!
Made these today. They turned out fantastic, with one exception. The skin wasn’t “bite through”. Cooked uncovered for 1 hour at 300°, covered and continued cooking another 45 mins which brought the internal temp to around 196°. I sauced, placed on a rack and continued cooking another 10 mins. Looked and tasted great but skin was somewhat tough and rubbery. Maybe saucing before they got all the way to 200° was the problem??? Still tasted great and the meat was tender and juicy. Thanks!
Hey man, so I suggest you do a test bite on one before saucing. If the bite isn’t good, they need more time for that fat to render. Keep in mind, you’re not going for crispy skin, you’re going for bite through skin. Usually my chicken is done over 200°. Good luck next time brother! Practice makes perfect! 🔥
Let the chicken and skin get to room temperature before you put them on the grill/smoker. If you put it on cold/cool the muscle fibers and skin won't be relaxed and will be constricted. This will make a rubbery skin and dry meat on the outside.
I’ll be giving these a go for sure! 👌🏼
suckle busters lololol awesome! My buddy is laughing at my thighs today - he's sorry tomorrow
Awesome video!
Thank you so much!
At 1:10 I can hear Archer shout "Phrasing!"
Lmaoooo, comment of the day bro. I’m dying 🤣
I made some spritz out of the tailgaters party rub......put a couple of tablespoons in a coffee filter , in a funnel, poured some hot water through it......thought about using the coffee maker but didn't want my morning coffee with a savory pepper flavor........the rub now won't clog up your sprayer......made an amazing spritz for ribs......
Can't wait to spritz it on a brisket
Well, that sounds absolutely amazing, and I'm going to have to try it out! Party Rub, even good as a spritz! Haha!
@@AshKickinBBQ well now you have your next video......one brisket with water spritz as control piece & one with tailgaters spritz to see if it adds flavor
Let me know how it turns out......I'm going to use it at a comp 4/30....see how my brisket scores
@@kevinbongard6772 good luck at your comp brother! Which one ya cooking?
@@AshKickinBBQ it's a comp being put on by the bbq shop in our little town
It's free....informal....still kcbs rules.....you get to sit with the judges while they judge and score your box.....hoping to learn a lot....been out of the comp world for 8 years....so looking forward to breaking back in
Enjoyed the video my guy thank you
Thank you for watching! I appreciate it!
Very nice!
Thanks so much!
That was a good video, just subscribed!
Awesome, thank you so much brother!
dude this was great.new sub
Awesome, thank you so much for the support!
Great technique man
Thanks so much!
Great value here sir. I just subbed!
Thank you so much brother 🔥
Nice Job Darrin! Yard bird looks great! Beautiful color! Excellent bite ! Great tutorial!
Thanks Kent! 🔥
THANK YOU SIR 😊
You’re most welcome! Thank you!
For sure doing this
Awesome!
Looks so good bro
Thank you Jesse 🔥
With as many horrible experiences I've had grilling thighs (I'm limited with what I can have and do living in an apartment), I really needed to see this. There may or may not be a propane smoker on my patio next to my grill (SHHHH!)...but let's just say I will definitely try this. Thank for putting this one up!
You're very welcome! Thanks for watching, and let me know how it goes!
I've never been able to get skin to tear like that, definitely gonna try this soon.
Why would you spend hours preparing and cleaning for a meal
@@trunewtru8920 if it’s a really good meal that’s why
@@jacksamson5968 I guess you got a point since you cant really buy good food in my area. Rudy's barbeque mcdonalds nyro gyro subway sonic in n out all shit
@@trunewtru8920 yeah, I mean I certainly wouldn’t spend hours on a regular weeknight meal, but if you enjoy cooking and want a really good product than why not
Don’t know how I ended up here but interesting! Never knew about this thing competition chicken thighs. 😂
Lol! The algorithm do be wild though! Thanks for watching, haha!
This method helped me land 3rd place in backyard at MN in May. Thank you! It was our first comp and it was a fun time, though windy and I was stuck with a shovel in one hand and a beer in the other so it evens out low
Dude! That’s awesome! So glad you had success at Minnesota in May! They hated my chicken there, but everything else went pretty well! I wish I’d have known you’d been there, would’ve loved to have grabbed a beer and chatted with ya! Congrats again on your awesome call! 🔥
@@AshKickinBBQ thanks! Atleast your killing it for TOY on the rib side so far
geez that looks so good
Thank you so much!
Just did this today. I didn't do all of the trimming you did. Just cut off the straggler fat and booooooiiiiiii was it good.
Every bit as good as the old school style of scraping fat off of the skin.
No doubt, scraping skins is so 2014! Lol, thanks for the comment!
First time, subbed baby. Need some skills
This guys is bomb!! Take notes people!! 🤙🏽 Aloha
Man, thank you so much!
Best cut right here yummy.
Looks good bro
White Bulls BBQ thanks Chris, I appreciate that man 🔥