First Place IBCA Competition Chicken | Texas Sanctioned | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 29 жов 2024
- Filmed in Feb 2020. Harry shows you his 275F First Place comp chicken secrets of how to win half-chicken submissions in contests sanctioned by the International BBQ Cookers Association (IBCA) of Texas. Click "SHOW MORE" for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #BBQChicken
A true tradesman sharing his tricks of the trade. Thanks!
Any time!
2023 going into my first comp this weekend. Glad I found this video
Best of luck DG!
Ended up 11th on chicken over 200 plus teams. Got a walk with a 10th place in ribs.. not bad for my first ever comp.. I think. Smokin on the rio 2023 in the books
I've learned so much from Soo's methods. Being able to use these methods and bring family around the dinner table and enjoy some good ol' BBQ is a joy. Thanks for sharing your tips Soo. Much appreciation.
Wonderful!
I tried Jealous Devil Charcoal for the first time this past Sunday when I smoked a chicken. I absolutely love it! It burns really clean, hot, didnt get a lot of ash floating about, and it burns for a really long time. I really enjoy your videos and have learned a lot from you Harry. Thank you!
So good!
Hey Harry, my team just competed this weekend at the 17th Annual Burnt Offerings BBQ Contest. Used this video and the principles I learned in your class to capture Reserve Grand Champion!! Thanks again brother!
Congrats my Padawan Paul! Love the pic you sent me. My buddies Chris and Freddy won the GC also with my SYD rubs and sauce at the same event!
@@SlapYoDaddyBBQ omg they were next to us about 20 feet away. Ha ha ha small BBQ world!
a true Pro all the way down to the ashes baby!!!, to grab first place with a last minute WSM purchase with chicken is amazing seriously.sending lots of love from Central Florida
Love back at ya Branden!
Harry, love your videos. Keep doing what you do. I'm a Canadian who lives in TX. BBQ was an unknown world to me. Your videos have helped me more than you know. Even your curry videos. Thank Mr. Soo, for educating those who are finding their way.
Cool, thanks
We've been developing a new smoker and as such, we decided to not let fear and common sense stop us from entering our first IBCA competition. This video has been super helpful on the half chicken category and thank you for taking the time to show us the key parts of your method. Very nice.
You're very welcome Ryan. Hope you got the IBCA results you were targeting!
Love that you teamed up with J-Devil! Products now everywhere!!! Love Yard Bird!!
Thanks Darrell!
every time i watch you show my mouth water i am going try the chicken one
Let me know how it came out! :-)
Really have appreciated and enjoyed all the content you have been banging out during the quarentine
Please show the competition if you can. I know you will win. You're spices and sauce's are mind blowing delicious. Stay safe and healthy. And what an absolutely beautiful chicken. Thank You Harry. May God bless you always.
God bless you Brian. I'm editing the competition video to post soon.
I only cook and eat, I don’t compete! Thank You for sharing your knowledge!
Any time!
I always watch your vids as a final check up on skills the day before a comp to make sure I remembered everything, Great info here as always. Gonna implement these techniques! Thank you so much Harry.
Glad to help
Thanks for another one Harry. Can't wait to see that rub and sauce showing up at my local stores.
I think Rowland Heights and Diamond Bar is ready for a Harry’s BBQ, I’d stand in line for it!!!
Maybe I need to do some pop up BBQ to go! 😇
A whole video of pro tips. Thanks, Harry
Any time!
You the man Harry, thanks for all the great recipes!
My pleasure!! When you have time, you can watch the 260+ videos for recipes and topics you are interested in
@@SlapYoDaddyBBQ already have my man. Been watching your videos before you got involved with Troy and the boys. Loving this quarantine series! Much love from down under 🇦🇺
Now I'm hungry! Thanks for the recipe Harry!!!!!!
My pleasure 😊
Back in the 80's I entered a corporate team in the Houston Livestock Show cookoff. Made the mistake of bringing a Frozen Margarita machine.
we ate all the bbq. sent scraps up to the judges. We had a great time from what I can remember.
Hope to be at HLSR in 2021. Was there in 2019
That was a great looking Bird Harry! We sure do look forward to having you back next year!
I hope so too!
Soo Situ: Hoping all is great with you, and the loved-ones, on this Friday afternoon! Thank you for demonstrating your great method of BBQing chicken. The chicken looked appealing, and was confirmed delicious by Mr. Beans! When this present situation is over, I hope you win another BBQ championship soon! My best regards to you and the ohana! Stay safe, Situ!
Thank you so much!
Very cool Harry, interesting to learn about different techniques, and as always Mr. Beans Rocks!!!! Thank you
Mr. Beans sends love and hugs!
@@SlapYoDaddyBBQ Makes my day Harry, thanks to you and Beans both🙏👍🏼🇺🇸
Very nice looking chicken Harry. Great job. Thanks for the share. 🤟
You're very welcome Dave!
Harry, I am only a few weeks into my BBQ and I’m so glad to have found you as well as #Kosmos. I am learning so much in a short period of time. I love your approach of just enjoy the process and there is no right or wrong way to BBQ just have fun! I agree that it doesn’t make sense to continue your channel but I appreciate what you have given to the BBQ world so far. You are a true champion in every sense! Thank you Sir. ❤️
Rock on!
Yo making me hungry! Makan time. Thanks for your videos & sharing of valuable knowledge and love!! 👍
My pleasure!!
Great looking chicken. Thank you for sharing and best of luck on the Comp.
Much appreciated
Harry; from the bottom of my heart; thank you for your expertise. Just bought a Komodo joe pit. I used your technique in hot and fast on a brisket. it came out great. My family kept asking me how I did it;for it to come out so good. I told them, a good friend of mine showed me some LOVE😂😂😂😂👍again; thanks. I will be doing your technique in the morning with chicken wish me luck. 🙏🙏
Awesome Jacob. Happy to hear. You are the new family Pitmaster! I have exclusive content now on Patreon.com/Harrison so please consider supporting my video projects and help fund BBQ philanthropy. THANKS! 🥰🥰🥰
Sure will my friend 👍
That end result look amazing holy crap
Sensei Soo showing me the way of the chicken. Love the video!
Glad you enjoyed it!
Great Video-Great Tasty Lookin Chicken 🐔 Mr Soo-Thank You
Thanks Mando!
Love the video learned a lot thanks
Thanks for this lesson Harry! Good luck in the competition! Mr. Beans approved!!
Fingers crossed!
Thanks for all the bbq love!❤ hi Mr Beans❤
Great video for me to learn how to BBQ chicken thanks and please be safe with this virus you a your family God Bless you
Thank you, I will
Thank you Harry. Entering my first amateur competition in October and needed this!
You can do it! Best of luck!
Thanks for showing how to prepare your chicken it's turned out looking fantastic thumbs up 👍 👌
You're very welcome Leonard!
That chicken is magnificent Harry......great job...
Thanks 👍
Thank you so much for your videos Harry. I tried your process, and only lacked your sauce. Next time I will make sure to have it as well. Entered my first competition and actually followed your process and cooked 2 half chickens, as required for this comp., and came away with a 4th place call. I also followed much of your process for ribs and got a 10th place call. I'm hooked and will definitely be competing again. Thank you for sharing the bbq love.
Wonderful Benito! Great job!
Harry, I'm a big fan! I understand the simplicity of a palette smoker. But, would be awsome to show the simplicity of a smokey mountain too.
Yes, please search WSM on my channel. I have 800+ videos and many WSM ones where I share my black belt tips
Great vid as always. Well done on 100k SUBS!! :)
Thanks a ton!
Nice cook Harry. The chicken looked incredible. Always enjoy Mr Beans review at the end.
Thanks 👍
Congratulations on your new partnership with jealous devil. I still have to try out their charcoal.
It's so good!
Thanks for being willing to help others out. I do the chicken on my team and since i live in Texas everything is half chickens and i have really been struggling with it. I can't wait to try this out and see how it works
That is awesome! Glad to help. I have a 15-min shortcut comp half chicken video soon
Can't wait. Thanks for being so responsive and sharing your secrets to help all of us beginners
Cool video Harry!!! The color on the chicken looks so good!!! I want to eat it all. At least Mr.Beans got some. 😁
So good
Hey there Harry, great to see this chicken recipe...I’m excited to up my game for the Mrs.😉
Happy Wife = Happy Life!!!
Thanks, Harry. Going to be switching up my method on chicken and will be going with this style. I won't be cooking Houston Rodeo, but other IBCA and Montgomery County Cook-Off, so if you're ever around stop in at Bear Flag BBQ's booth and we'll hook you up with Slap Yo Daddy Style BBQ!
Best of luck John!
Hey Harry. You recommend 1% salt by weight to your brine/injection. When making a rub, do you have a recommendation when it comes to a spicy component (i.e. cayenne) per weight of overall rub? And another question if you don't mind, do you ever use grill grates will cooking at home or only in competition? Thanks!!
1% to season food not when making a brine. You add cayenne to taste as all cayenne has different heat when raw and when cooked. There is no shortcut to the 10,000 hours I've invested to show you in 5 minutes how my 1st place entry recipe looks like. Lots of folks do not realize that Coca Cola is showing a video of how the secret recipe for Coca Cola looks like! Enjoy!
Wow that looks amazing! Gonna have to give this a try myself now!
Give it a go and let me know how it came out
@@SlapYoDaddyBBQ Will do! I have never done whole chicken before like that
Great looking bird Harry. great prep work too.
Thanks James. Need to up my half chicken game as I have not cooked it since IBCA stopped sanctioning contests on the West Coast as it's all KCBS nowadays. Hope you are doing well in quarantine.
How's it going Harry? I used this method today and it turned out incredible! One additional step that I often use with poultry was an overnight brine. I plane to smoke a pork shoulder here in a couple of days. I love what you do man! 👍
Nice work Tony! Overnight is good!
Love watching harry bbq..just a tip for harry, most fridges you can reverse how the door opens, might be easier to access your bbq fridge that way..usually some plastic plugs on the top of the door you remove and swap the hinge..not all fridges have them though
Thanks for the tip. I actually put my groceries on top of the washer instead on the floor to sort them before I put them in my laundry room fridge so it works better with L to R opening as I can have the door open while I transfer meat and groceries from the top of the washer to the fridge. Makes sense?.
@@SlapYoDaddyBBQ yes it does, only mentioned it as i know my luck is id have a nicely rubbed piece of meat and crash into something and drop it.😂😂 just bought some of your chicken rub, looking forward to using it tomorrow along with some oakridge game changer for injection.
@@opie7afe Awesome thanks for your business. Let me know how it comes out and if you have questions.
@@SlapYoDaddyBBQ should come out good, atleast better than the small brisket i did last sunday..but i think that was my fault on methods and the cut of meat. Oh well still learning..as edison said he didnt fail, he found 1000 ways how not to make a light bulb.
Perfection!! Nuff Said!!
Thanks Andy! Keep spreading chicken love!
It seems like we are in sync Harry, gunna smoke up some chicken this weekend and your video gave some great inspiration. Do well in H-town!
Sounds great!
Another great video Harry thx! What sides do you like to pair with your chicken?
For home eating, I like mashed potatoes and gravy, pickled Jalapeno, red beans and rice
Amazing crusting on that chicken skin, Harry! #TeamMrBeans
Give it a go and let me know how it came out!
Gonna try this, I normally try do my whole chicken on the rotisserie. I was wondering why you used the GMG, but then read this was filmed in February. That was probably before you had you’re Weber smokefire. Keep up the great work! Love you man!
Hope you enjoy
Good vid. Would have been great if grill temp was included. Love my GMG.
275F on the Jim Bowie. I thought I showed the GMG temp but maybe I deleted that segment by mistake in the editing process. I have 10 videos in various stages of development so it's hard for a one-person-operation production company to get all the details perfect :-)
Looking good as always!
Thank you! Cheers!
Love mr beans. I can’t live without a dog barking in my house.
Mr. Beans sends you love and hugs!
Could I use appl juice on the baste: THX 4 the lessons: the love yu put in it THX
Yes you can use various liquids such as mustard, Worcestershire, soy sauce, apple cider vinegar, miso paste, mayo, sour cream, egg whites,cola, beef injection, Maggi seasoning, ketchup, Italian dressing, horseradish, coconut milk, yoghurt, and many others
If there is a first place contest for BBQ, Harry has won it.
Thanks for stopping by Nick and for the kind words
I've bought a meat injector and sprayer for the spritzing after watching this, im looking forward to using them👌👍
Awesome. Hope you used my link as it helps fund my free channel. It's the same price and Amazon sends my 0.028% commission. tinyurl.com/y7m5xsab
Thank you sooooo much for finally doing an ibca chicken! Can’t wait to get back in the swing of things as I am the chicken man on my team I will take any an all tips / advice to get that walk.
You got this!
Mesquite wood is the only wood i’ll smoke chicken with. I’ve tried other woods and chcken still just tastes like chicken with them but something about mesquite and chicken is magical. That was a good lookin chicken, thanks for showing it to us!
I like Mesquite for grilling lobster and shrimp as it has a twang like when I flew 747s and you walk cloase to a running jet and get the kerosene twang in your nostrils. Not my fav for brisket though!!! :-)
A true master! Great technique.
Thank you! Cheers!
I was one of those wondering about availability and decided to just order the moola rub on amazon. Came in two days. Looks and smells very fresh with zero clumping. Can't wait to try it!
Thanks for your business and let me know if you have questions!
Beautiful chicken! Thanks for sharing your tricks. What temp range do you run your smoker at?
You missed the GMG clip. 275F
One thing I learned from your video is I want to be a professional bbq judge
Fun to be a judge ua-cam.com/video/rS7KKxJ9lUM/v-deo.html
How often are spraying the chicken with the "I can't believe it's not butter"? Love your channel
try every 15 mins
Very nice Harry. Best of luck in Houston. Beans liked that a bunch better than the Walmart beef fat brisket, lol. He’s the man, but so are you!!
Thanks Scott
Thanks Scott! :-)
Awesome Harry! I saw that Blues Hog sauce in your refrigerator door. I love the Blues Hog. I also just ordered some of your sauce on Amazon.
Awesome! Thank you! I collect sauce like some collect shoes! Thanks for your business
My hats off to all the folks that compete in these events ,sure looks like hard work.Im with Mr Beans,think I'll stick to judging...👍👍
Insanity is a prerequisite to try to win $10,000 for a piece of chicken!
hey, just competed in the hs state bbq for texas and placed 21/96 for my chicken using ur techniques! i didn’t have chicken injections so i mixed chicken brine and chicken broth for the injections. but for at 275, how long do you cook it for?
Well done! About 1:15 should work
Harry on the pellet What temperature did you started and how much time did you increase the temperature.. final results looks nice 👍 Thank you
I do chicken at 275F. Thanks for watching Raul!
One important thing about an IBCA contest.
The judges will only have a plastic knife and fork to get the piece of chicken they want.
If the skin is even a lil tough, meat is tight, not very very tender, fork breaks, they will struggle to get a sample and your score will suffer.
A really handy practice tip is this, cook a chicken ( whole or half) just like this, then have a couple family members or friends " sample" it with only plastic fork and knife.
You will appreciate how tender it must be for them to sample it easily.
We routinely tell each other that the chicken we ate an hour after we turned in our entry is always perfect.
Simply my experience with IBCA
Devin Thomas
Mutts & Butts BBQ
Thanks Devin for your tips. I will try the plastic method! Good luck on the comp circuit for Mutts & Butts BBQ!
Green Belt tip: Harry you will regret if you ever get rid of you Kenmore washer and dryer. The new high efficiency top loaders are terrible. You'll have to get front loader to get a decent wash. Thanks for the video and sharing your secrets so we can be home heroes ! such a beautiful chicken!
Thanks for the tips on my Kenmore that is 30 years old and fixed twice. Dryer was fixed once. Love them!
Hi, Harry, thank you for another great video. Have never tried injecting and after viewing your video, I'm ready. Couldn't quite tell in your video, what did you say you used for your injection and how long did you let your chicken? Thanks, again!
There are a few commercial injections that I like
Comp Chicken - ua-cam.com/video/VC8fdTsj_jY/v-deo.html
6 Chicken Injections - ua-cam.com/video/x23NxXkfW7s/v-deo.html
Meat Glue Jaccard - ua-cam.com/video/83g2UBEJMQ4/v-deo.html
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Shaping - ua-cam.com/video/FFD9-694Pdo/v-deo.html
100-seconds Part 1 - ua-cam.com/video/YKVft4rqNao/v-deo.html
100-seconds Part 2 -ua-cam.com/video/YKVft4rqNao/v-deo.html
Ultimate chicken - ua-cam.com/video/-dGDwVMehUw/v-deo.html
REDO Ult Chick - ua-cam.com/video/nPV6pClxqLw/v-deo.html
Bird Sea - ua-cam.com/video/4nHmPXnVntE/v-deo.html
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5-Spice Hainan Chicken - ua-cam.com/video/vWTVexYDkgM/v-deo.html
Now I really need to BBQ a chicken.
Harry I didn’t see the injection recipe. Can you please share?
I use various injection combos made by my friends such as Dave Bouska of Butchers BBQ. You can get Dave's injection. A good one is the Bird Booster Honey Flavor
Wow amazing looking chicken!!! By any chance would you know if your seasonings are kosher??
No they are nor certified by a rabbi.
I understand. Thank you for responding fast!
So excited to hear that your products may be coming to a Wal Mart near me. I spatchcock chicken pretty often. I also did our Thanksgiving turkey spatchcocked and it turned out awesome. You should have seen the looks I got when I walked in with a flat bird!
That is awesome!
The man said he won an event using a webber smokey mountain. Thats a $400 smoker. And im sure it was guys at that event with $10k cookers 🤔 . Your the real deal my friend . Thank you for passing on the knowledge 👍👍
You are very welcome!
Harry’s Awards - tinyurl.com/ybxl4mlc
How long do you let the sauce set or what temp do you pull it off the smoker I looked through the comments but didn't see an answer... Thanks and looks amazing
Set sauce for 5 mins
Will the meat glue still work if you brine the chicken, or should you brine first then glue the skin?
I would brine and transglutamaise it before cooking
Looks so good going to thaw a chicken out right now! Don't know if I missed it, but what temp did you smoke it at? Used your comp chicken thigh recipe a couple years ago & got 15th out of 40 in my first KCBS contest. Thanks for all the videos!
275F is my fav chicken temp
Do you have a video with brining a chicken ? In your opinion, Is it better to brine or inject ?
Please see my chicken playlist. I have won 1st place with both brine and inject, or both. Use the process that brings you most joy. There is no right or wrong method.
Beautiful!
Thank you! Cheers!
@@SlapYoDaddyBBQ I tried this and my wife said it was the best chicken she's had. Thank you!
I've tried it this way (spatchcock) and love the results. The only issue I had in competition, is that when you cut the bird in half, I've found that there's a tendency for juice to run out in the bottom of the turn-in box. The rules state there cannot be anything pooling, puddling in the box when turned in. I had to take paper towel and q-tip to try and clean it up. Do you think it loses any significant amount of moisture when cut vs cooking separate pieces already cut?
You cut and sauce a second time in the pit to seal the cut. Did not have time to show that in this video. I have so many black belt tips that I sometimes don't remember to cook and shoot them in one pass as I'm an OPO (one person operation)!!!
@@SlapYoDaddyBBQ I understand--I'm a one-man bbq team. Thank you!
@@SlapYoDaddyBBQ can you inject butter during saucing towards the end? İ feel like the chicken loses alot of juices as it cooks...
@@ftmhlcv4645 sure. Some com teams do
1. What temp was the grill at?
2. What is the benefit of injection vs a brine vs dry brine? Thoughts, experiences?
3. Thoughts on slow smoking a chicken and compensating for rubbery skin vs. Hot and fast for crispy skin but less smokey flavor?
4. That chicken looks amazing!
:)
275F. This method helped me win 1st place USA chicken KCBS Team of the Year.
www.slapyodaddybbq.com/contests/awards/
Follow it if you like or tweak it and make it your own!
@@SlapYoDaddyBBQ thank you for your reply and sharing these videos! How does the skin crisp at 275? I have had some issues in the past at lower temps with the skin.
@@datrumpet5 they prefer tender bite thru skin at comps. İ tend to prefer crispy skin at much higher temps on rotisserie. its preference. Once you apply the bbq rub itll be very hard to crisp up skin.... its essentially water
Harry what do you think of adding a few shallow slits in the meat for the rub to penetrate better?
Sure you can for home cooking. If in a contest, I'm not sure how BBQ judges would score Appearance points if the finish is covered with slits.
This was VERY helpful. Me and a friend are competing for the first time next weekend.
How long do you let it rest in the fridge? Also after taking off the grill?
Overight marinade in comps. Serve to judges immediately
Chicken looks beautiful Harry. I’m sure it tasted just as good as it looked. If Mr. Beans is anything like my dogs he is tied to your hip from the time you unwrap the raw chicken until all the leftovers are put away.
Thanks!
Harry, was this more of a grill or a smoke? Last smoked half chickens I did had great flavor but the skin was rubbery. How do you get a crispy skin?
Smoked for 3 hours. Finish at 350F for a crispier skin.
How long do you leave your meats in the fridge to help dry out?
Overnight is good
I wish I was his next door neighbor!!
I have found your rub at Scheels which is a large outdoor store here in Montana.
Glad to hear Colin. Thanks for your support. It's private label to JD using my Love branding. Six more new rub flavors coming soon this summer
Herry.....nice info..... question: If I pull back the skin on the chicken.....esp. say drumsticks, and I put all purpose rub on the meat then put the skin back over the meat, can I use the Transglutamase to sick the skin back on to the meat along with the AP seasoning or does it require that nothing be between the meat and the skin to "glue" the skin back on?
Thanks,
Darryl
I don't recommend rub under skin. Only meat glue under skin. Brine or inject your drums to get flavor.
@@SlapYoDaddyBBQ does the meat glue have any msg properties where it adds a layer of flavor?
I have several questions. What temp are you running grill at ? How long are you letting the sauce set before you pull ? What final temp are you looking for on the thigh and breast? Last is how long did you leave it in fridge for?
275F
5 min
200F plus
12 hours
Awesome I am going to try this real soon . I am assuming you can let the chicken stay in refrigerator less than 12 and will still recieve a great outcome . You don't brush the sauce on at anytime right you just pour all over
@@soldierssoldiers4179 yes, and yes
@@SlapYoDaddyBBQ is there a reason you spray the chicken with margarine or i cant believe its not butter before you sauce? Does that seal in the crispy skin somehow or is it just for transfat flavor boost?
IBCA KCBS champion giving away secrets why? When I was in management my boss told me, teach your employees all you can to replace you. In my head I said why in the world would I teach someone to replace me? That's crazy! He explained, if your the real deal and sure of your abilities, you will go places. I cant promote you if I cant replace you. A year later I was promoted. Harry you are going places far beyond your expectations. Thank you! God bless! 🤠👍
Fonzo, the true purpose of BBQ is not a room full of trophies. Its to spread boomerangs of BBQ love so others can bring more love, kindness, and patience to the world. When we die, the zeros in our bank account, the wealth, the cars do not matter, only L-R-M. Love, relationships, memories as your body returns to the Earth
@@SlapYoDaddyBBQ Amen to that Harry! I'm with you! The more you share the longer the legacy continues to all that you have taught, loved and reached out to.