Perfectly Cooked Competition Chicken Thighs | Chicken Thighs on the Primo XL400
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- Опубліковано 10 лют 2025
- Competition Chicken is one of the toughest categories to be consistent with. Not any longer! Check out this recipe from the University of Que for a sure fire way to get a top call at your next contest!
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University of Que Style Competition Chicken Thigh
Ingredients:
8 Springer Mountain Chicken Thighs
6 TBS University of Que Party Fowl Poultry Brine
32oz Water
Slabs Birds and Bones Rub
Cimarron Doc’s Sweet Rib Rub
Smoky Mountain Smokers All Purpose Rub
½ of a large tub of I Can’t Believe It’s Not Butter
1 Bottle of Parkay
1 Cup Lotta Bull Original BBQ Sauce
1 Cup Daigle’s Pecan Garlic BBQ Sauce
6 TBS Apricot Jelly - melted)
Process:
Trim chicken thigs to a uniform size
Mix 6 TBS of Party Fowl Brine with 32oz of water
Add trimmed chicken thighs to brine and place in refrigerator for 4 hours
Remove thighs from the brine after 4 hours and remove skins from pieces of chicken and place in front of the piece of chicken
Lightly sprinkle Slabs Birds and Bones rub, followed by a light coat of Cimarron Doc’s Sweet Rib Rub, and then finish with a light coat of Smoky Mountain Smokers All Purpose Rub.
Flip the chicken over and light sprinkle Smoky Mountain Smokers All Purpose Rub on meat side.
Pull skin back onto chicken and repeat three rub process on skin side
Prepare pan by placing ½ of a large container of I Can’t Believe It’s Not Butter into pan and smooth out.
Cover with a layer of Cimarron Doc’s Sweet Rib Rub.
Place chicken onto small baker’s rack, being sure to tuck skin under to hold tight. Place rack on top of ICBINB.
Squirt Parkay down the valleys of the chicken.
Places into a 275-degree preheated Primo XL400 set for indirect cooking.
Cook chicken for 45 minutes.
After 45 minutes, remove bakers rack and pull chicken off with a small pigtail turner and place skin side down into butter bath.
Cook chicken for another 45 minutes.
After 1 ½ hours of cooking, remove the pan of chicken and check the temperature of the chicken. It needs to be above 165.
Remove chicken from the butter bath and place onto a clean baker’s rack.
Lightly dust the top of the chicken with Smoky Mountain Smokers All Purpose Rub and place back into cooker for 3-4 minutes
After 3-4 minutes, remove chicken and glaze with warm sauce (recipe below)
Place glazed chicken back on cooker for 3-4 minutes until the sauce is set.
Remove and enjoy!
Chicken Glaze Recipe
1 Cup of Lotta Bull BBQ Original Sauce
1 Cup Daigle’s Pecan Garlic
6 TBS melted Apricot Jelly
Heat and stir to incorporate all ingredients
Primo Ceramic Grills: www.primogrill...
Springer Mountain Farms Chicken: www.springermo...
University of Que Party Fowl Poultry Brine: www.uofque.com...
Lotta Bull BBQ Original Sauce: www.lottabullbb...
Smoky Mountain Smokers All Purpose Rub: smokymountains...
Flame Boss Pit Controller: www.flameboss.com
Grill Grates: www.grillgrate...
ThermoWorks Thermapen Mk4: www.thermowork...
Get instructional video full of detail. Nicely done.
+Primo Ceramic Grills thanks so much!
Excellent presentation! For us with older ears, it would be appreciated if you listed the various rubs, brines and other ingredients in the description. Heck, set up links and make some additional money to support your habit!
Great video guys, anytime competition chicken is being discussed, I'm there. I was at the front of Mike's tell all class when it came to chicken....
+Rashad Pippen thanks Rashad! Hope you enjoy this method!
@@MeatRevivalaBaptisminSmoke We'll definitely pack it in our 2019 BBQ season bag of tricks.
Does the long rest time with the seasoning on make it salty? I’ve struggled with chicken so I’m looking at new recipes and methods. I’m going to try this one for sure.
+Matt Guthmiller all depends on the salt level of your rub.
@@MeatRevivalaBaptisminSmoke what size is the baker’s rack? I’ve bought a couple different sizes but they don’t fit inside the foil half pans. Going to give this method a try during the off season.
@@mattguthmiller75 they came webstaurant supply, I’ll get you a product number for them today and send it to you. They work great.
@@mattguthmiller75 8x 10
@@mikedavis5737 do you use a regular half pan with it? I have a couple of 8x10 racks and they don’t fit inside a foil half pan?
Mouth watering deliciousness. An awesome blend of rubs, and that sauce looks amazing!!
Thanks so much! There are so many good products out there right now, but this works for me (Kevin).
Mike has a "tell". When he is thinking about stealing an idea his head tilts up....lol. You guys are killing it. Keep it up for sure. Best regards from Atlanta!
Thanks so much!
How is your Primo still white inside?
It was a new Primo :)
Any benefit to scraping fat from the skin before laying it over the chicken?
+gumbo191 I think that depends on the method of cooking. With this method, there is no need. People will also use foil to render the skin bit through, so there are many different options. This works great for me!
so you washed off most of the seasoning putting them upside down in liquid. No way that chicken would win at any contest.
+tduffysd we all have our different methods. This method and flavor profile has won quite a few contests for me. I just wanted to put out there my process for all to see and try. Thanks for checking us out!
He didnt wash anything off. To me it looked like the crust was formed prior to flipping.