H i Harry, This was THE most informative video I have EVER watched on RUclips, the attention to detail is second to none. That Chicken is just stunning, the steps you explain are brilliantly thought out, I can see why you're a champion. Well done my friend, and THANK YOU for this great lesson. (John from California)
Thanks John for your kind words and support. You master barbecue from my channel so you can spread BBQ love in the world. I want you to win awards as a good chicken cook at a contest. Or be the hero at home with your family to spread love, cultivate relationships, and create cherished memories.
You the man, Harry. Step-by-step, you explain the process perfectly with nothing but generosity. The years of knowledge and experience you've accumulated being shared so warmly is inspiring. Thank you!
You are very welcome. Folks who compete know the depth of the secrets that I'm revealing on how to master Devil Meat. I already won 1st place so I am happy to reveal my secrets so you can take chicken walks.
Hey Harry, used many of your techniques at the last competition in my hometown. Placed second in chicken out of 41 teams, several serious competitors. Thanks for your videos and love of BBQ.
I've made this recipe about 1/2 dozen times now trying to follow your instructions to the letter. Each time it gets better. My last batch almost melts in the mouth. Used boneless, skinless organic thighs from Costco, rolled for shape on a Weber kettle, slow n sear with Royal Oak and a little pecan wood. Took them off my kettle at lower temp, (185) this time due to boneless, skinless product. So packed with flavor. Thank you so much for spreading BBQ love! Love your vids and that you share so much with the backyard BBQ enthusiast.
Hey Todd, if I'm the godfather of barbecue, I suppose I should start practicing my Marlon Brando impression! 🎬😉 Thank you for the high praise; it's an offer of kindness I can't refuse. Stick around, and I promise to keep the smoky, delicious videos coming to add to my 700 - minus the grilled tuna head videos. Happy grilling! 🍖🔥 #BBQFamily
Hello Harry, You have always been one of my all-time favorite pit masters, you really pay attention to detail and your food always looks so great. Now you are passing your tips and tricks onto me and other viewers. You have a way of teaching that sticks with me so much better than with other BBQ shows. Thank you sir!
Harry, thanks for spreading the BBQ love... your channel is far and away the most comprehensive and detailed barbecue channel on RUclips. Even though I do not compete (for now) you are definitely upping my game in the backyard. I appreciate all the tips.
Thanks for watching Bo. Please tell all your friends about my channel and how they can master barbecue so they can spread BBQ love. Be sure to watch my half dozen crazy ass X'mas recipes including a butter-aged shootout of 30-day v 60-day aged Prime Rib
Wow, Harry! I'm a new and upcoming Pit Master. I've applied all of your painstaking efforts and got 2nd in our local Pit Master tournament. Looking forward to your next Video. Remember, Hunger is the best spice. Cheers!
Congratulations Samy on your success at your local Pitmaster tournament. You have demonstrated that you can master barbecue from my channel so you can spread BBQ love. Thanks for watching my channel. Please tell others and if you would like to support my video projects and buy me a cup of Starbucks :-) www.patreon.com/HarrySoo
Harry, this is so amazing that you share your knowledge in such detail! Thank you so much. You are the real deal in the BBQ community. I can't say enough about what you do to help all of us out in this cooking/smoking that we all love.
Hey Mark, you master barbecue so you can spread BBQ love in this world. Thanks for your kind words and taking the time to leave a comment. I do appreciate it. Plenty more videos to watch as I have over 80 videos posted.
Hey Richard, that is how I won 1st place USA KCBS TOY chicken and I'm sharing m top secret recipes with you. You can master barbecue from my channel so you can spread BBQ love. Please tell all your friends about what top secret recipes I'm sharing
Harry, thank you so much for showing us the black belt tricks. I have watched a lot of competition chicken vids and this was by far the most informative. Really appreciate everything you are doing. Keep on smoking.
Remember for every 3 hours cooking, you're authorized 1 hour online watching. Only way to get better is to not watch Tiger Woods swing the club but to swing it yourself! :-)
Gotta say Harry chicken contest have came a long ways since the first one i entered in 1982.. no food glue no tender rising the skin,,, very little trimming... great video harry..
Agree with you 100% Scott. That's why we call it the Devil meat! I do none of this at home as these recipes are designed to win prize money and 1st place at KCBS contests.
Loving your videos Harry. I am a back yard BBQ guy with a Green mountain grill like yours And a Oklahoma joe offset stick burner. Enjoying learning from a pro. Keep the videos coming
Will do Wally. Thanks for your support and kind words. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Thank you, Harry!..Unbelievable preparation requirements! You are SO KIND to teach others Master skills!! I have learned a lot! I am looking to see many more of your teaching techniques! Thank you Sir!! Ron, in Carmel, Ca
Hey Ron in Carmel (very nice seaside town), be sure to watch all my chicken videos to master the devil meat. Thanks for watching. I have 130+ videos so check out my Playlist ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Thanks Buckeye BBQ for stopping by and leaving a comment. Please tell your online friends that I have lots of videos to help you master barbecue so you can spread BBQ love.
Hey Papa Roach, that is how I won 1st place USA KCBS TOY chicken and I'm sharing m top secret recipes with you. You can master barbecue from my channel so you can spread BBQ love. Please tell all your friends about what top secret recipes I'm sharing
@harrysoo thank you very much for the great info. You truly are a master at your craft! I'm trying to get into the competition world of BBQ and your tips are incredible. Thank you for helping me grow as a cook.
So enjoying your Vlogs man. Learning so much! It’s also exciting to know that 1 year from now, you’ll probably have over 500k subscribers and you’ll deserve every single one of them. Keep doing your thing Harry and stay consistent with video releases! From one tech guy to another 👍
Hey Jonathan, thank you for your support and kind words. I need to break away from my IT capital portfolio of building datacenters, networks, and applications to decompress from my hectic work week to do some fun cooks. Thanks for stopping by. Let other know that the IT nerds are out cooking barbecue and sharing knowledge.
Looks like I've been WAY UNDER SEASONING CHICKEN. I've never put that much rub on bottom half of chicken. Thank you so much for the tips Harry. Much appreciated..
OK. I'll do an IBCA chicken in the future as I've won several IBCA Grand Championships www.slapyodaddybbq.com/2012/07/hilo-bay-bbq-cook-off-hawaii-state-bbq-championship-hilo-hi/
Wow I find that what you are doing is art. Thank you 👍. Keep up the great work. One question are you going to do a video on why not to wash chickens in the sink?
No need to as the link to the science article in in my Description nutritionfacts.org/2014/01/28/how-avoiding-chicken-could-prevent-bladder-infections/
Great info Harry. I did have a question for you. You mentioned that you don't need to season the meat (under the skin) after you apply the meat glue, but if you did, would the rub affect the meat glue? Will the rub prevent the meat glue from making the skin stick to the meat? Thanks.
Hey James, no need for rub under skin with my ultimate technique. It will be too salty if you apply under skin and it will cause bumps. Everything I show is carefully and precisely calibrated for perfect saltiness so try it to see if you like it.
Harry Soo I will and will be following your detailed instructions here . Thank you for sharing your black belt tips....I can’t wait to try out your rubs and competition technique ....
I just received your rub and sauce today. I don't want to inject but looking forward to getting the thighs on the smoker this weekend. Many thanks boss.
Hey Harry, great video. I have a local comp coming up in August. Quick question. I see you cooked until a temp of around 200 internal, then you cooled to about 140 before saucing. After saucing and putting back on your pellet, did you stay with 275 degrees? Also, when the sauce was set, what temp was the chicken at that time? What is the best meat temp to turn your box in at? Thanks again for the videos Harry, you are great, congrats on all your success!
I first want to say how awesome your videos and attitude is..I have been watching you on TV and RUclips for years.What was the product you used when gluing the skin?Again you are awesome.
Hey George, give all or some of my methods a go and let me know what you think. Thanks for stopping by and let your online friends know about my channel that helps you master barbecue so you can spread BBQ love
What a great video and insight into the bbq competition world. I'm so surprised the detail and trouble gone to in order to make the perfect product. I notice with competition it's all about the thigh. Maybe you would consider doing a video for the rest of the pieces. I prefer white meat myself, I'm going to try your technique on breast and thighs and see how that turns out.
Thanks for watching and leaving a comment. You learn how to master barbecue from my channel so you can spread BBQ love. Please tell others about my channel.
Harry-I could NEVER find the time nor the patience to be so detail orientated over a chicken thigh.But that's why you're a champ and I burn Jell-O.Quick question.Why is it when I smoke/grill poultry the skin is rubbery? Is perforating the skin the answer? Peace out my brother.
Harry you are my hero ❤️❤️❤️love to watch your video ,just wondering when you will do a video about smoke chickens wings?i will love it ,keep like it 👍
Will do Michele. Meanwhile, you can checkout my blog recipes www.slapyodaddybbq.com/2015/04/spicy-sriracha-honey-glazed-chicken-wings/ www.slapyodaddybbq.com/2014/09/slapilicious-smoke-and-fried-chicken-wings/
Hi Harry - Great video and great information, thank you for sharing! I watched a previous video you did to where you did not scrape the skin but rendered the fat by bringing the temp up. Will the same results be achieved using the two different methods, scraping and not scraping? Also, do you always scrape the skin when competing? I tend to tear a hole in the skin when I scrape - I have not completed yet, outside of a couple of backyard contests, but I want to get my processes down before I do another backyard contest. Is it best to scrape? Thanks again - Matt
I don't use this Ultimate technique when I compete. I use my 100-second chicken method but not many can pull the 100-second method consistence hence I decided to do this video. Watch it ruclips.net/video/YKVft4rqNao/видео.html again if you need to a refresher. I've made 7 Devil Meat videos and I have a couple more to complete my chicken series. Then it's moving on to the other meat categories.
Meat Glue - amzn.to/2CyOXu4 Yes, it will work on a charcoal grill as the product is heat activated. Other BBQ Gear that Harry likes: tinyurl.com/yb9o526a
Hey Harry, Another great video, I was wondering after you do the injection and wet brine how long would you do the dry brine for? In one of your other chicken videos you just did a dry brine only and let it brine for 12 hours. Would this be the same amount of estimated time for the dry brine if I were to inject and wet brine as well?
Dry brine 12 hours. Wet brine 8 hours. No need to do both as the wet brine will wash off your rub. Wet brine better flavor but can make meat mushy (called hammy). Dry brine less flavor but does not make meat mushy. I won 1st place USA by dry brine 12 hours. May teams have used my Jailbird chicken rub to win 1st place in chicken.
Hi Harry! New subscriber and saving a lot of your videos. Thank you so very much! Re this video I loved the music... seriously! Do you have the name and/or the artist? I guess I’m a little weird, LOL!
I like cherry on ribs. The GMG is a great cooker. Doug Scheiding of Rogue Cooker, Texas, won the world championship Houston Livestock and Rodeo in 2015 with the GMG and my Jailbird Chicken rub. www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/
What was that white powder that was added on top of meat to attach the skin? There was music playing during that moment. Minute 9:37 in section "How to Glue Chicken Skin"
Hey Miss D, thanks for watching and stopping by. Please tell others about my channel where you learn how to master barbecue to spread BBQ love. Please see the Description for all my product links. You can also use this link for the Amazon link to meat glue products amzn.to/2CyOXu4
Amazing video and very informative. Just one question: I'm reading everywhere that Chicken Thighs are done at an internal temp of 165. You cook yours all the way up to 200. Does that affect the tenderness?
Thanks for watching. Plenty more delicious recipes and ideas in my videos ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Hey Harry, I just want to cook some good BBQ chicken at home. I really don't care for trimming, meat glue, injections etc... Are there any basic videos for just regular home cooked BBQ chicken?
Yes, I have some home style chicken videos coming soon. You can check out my website for chicken ideas also www.slapyodaddybbq.com/?s=chicken&x=0&y=0 ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Harry, thanks for sharing showed me a couple things that I’ve being missing on the chicken prep work. What was the stuff called that glued the skin to the meat? Thanks again -Joe Also new subbed to your channel 👍🏼
Again, awesome. Questions: - at what temp do you put the sauced chicken in? - and what are indicators that the sauce is set? Roughly how long? - if you were to do this in an 18" WSM how much wood would you use? When ever I smoke chicken/poultry the skin always comes out leathery Thanks again for taking time to show the intracaies of true comp bbq.
Hi Harry! I have already learned much from your videos. How would you adjust for Kosher (pre-salted) chicken & possibly meat with both injection and rub applications? It seems to me that your chicken would be EXTREMELY salty with the combo of both injection and rubs? Not sure what judges taste scales are compared to home & restaurant cooking. Thank You!
If you use Kosher pre-salted chicken, I would use 1/3 the concentration of the Oak Ridge. Also, use less of my chicken rub. You have to experiment to get the formula right for Kosher chicken. The video shows my carefully calibrated and precise methods on Foster Farm chicken honed over 10 years on the comp circuit. What I showed you took many thousand of hours of trial and error to master and is validated in double-blind KCBS judging and good enough for 1st place KCBS Team of the Year TOY.
H i Harry, This was THE most informative video I have EVER watched on RUclips, the attention to detail is second to none. That Chicken is just stunning, the steps you explain are brilliantly thought out, I can see why you're a champion. Well done my friend, and THANK YOU for this great lesson. (John from California)
Thanks John for your kind words and support. You master barbecue from my channel so you can spread BBQ love in the world. I want you to win awards as a good chicken cook at a contest. Or be the hero at home with your family to spread love, cultivate relationships, and create cherished memories.
Thank you so much Harry, I shall try my best. :-)
Agreed, some awesome insider info in these videos. Much appreciated!
@@SlapYoDaddyBBQ what is the name of music in video love it
@@terrybell8389 sorry I don't recall the name. It was from RUclips free music library
You the man, Harry. Step-by-step, you explain the process perfectly with nothing but generosity. The years of knowledge and experience you've accumulated being shared so warmly is inspiring. Thank you!
You are very welcome. Folks who compete know the depth of the secrets that I'm revealing on how to master Devil Meat. I already won 1st place so I am happy to reveal my secrets so you can take chicken walks.
Hey Harry, used many of your techniques at the last competition in my hometown. Placed second in chicken out of 41 teams, several serious competitors. Thanks for your videos and love of BBQ.
Congrats Josh. Happy to hear of your success. Keep spreading BBQ love.
Harry Soo, long live the king. Spreading BBQ love for everyone to enjoy!!
The best! Keep spreading BBQ love!
I've made this recipe about 1/2 dozen times now trying to follow your instructions to the letter. Each time it gets better. My last batch almost melts in the mouth. Used boneless, skinless organic thighs from Costco, rolled for shape on a Weber kettle, slow n sear with Royal Oak and a little pecan wood. Took them off my kettle at lower temp, (185) this time due to boneless, skinless product. So packed with flavor. Thank you so much for spreading BBQ love! Love your vids and that you share so much with the backyard BBQ enthusiast.
Well done Tom. Congrats!
Skinless, boneless...tasteless.
Cook the whole bird!!
I’ve watched your videos for years now, and as far as I’m concerned, you were the godfather of barbecue I have followed them all and you are the best!
Hey Todd, if I'm the godfather of barbecue, I suppose I should start practicing my Marlon Brando impression! 🎬😉
Thank you for the high praise; it's an offer of kindness I can't refuse.
Stick around, and I promise to keep the smoky, delicious videos coming to add to my 700 - minus the grilled tuna head videos.
Happy grilling! 🍖🔥 #BBQFamily
Hello Harry,
You have always been one of my all-time favorite pit masters, you really pay attention to detail and your food always looks so great. Now you are passing your tips and tricks onto me and other viewers. You have a way of teaching that sticks with me so much better than with other BBQ shows. Thank you sir!
Thanks for your support and kind words Anthony. Please check back as I hope to post one or two weekly. Warm regards, Harry
Harry, thanks for spreading the BBQ love... your channel is far and away the most comprehensive and detailed barbecue channel on RUclips. Even though I do not compete (for now) you are definitely upping my game in the backyard. I appreciate all the tips.
Hey John, happy to help you master barbecue so you can spread BBQ love Give my tips a go and let me know what you think. Thanks for stopping by
thank you so much for teaching us your secrets ! Harry Soo has the absolute best vids on the web .
Thanks for watching Bo. Please tell all your friends about my channel and how they can master barbecue so they can spread BBQ love. Be sure to watch my half dozen crazy ass X'mas recipes including a butter-aged shootout of 30-day v 60-day aged Prime Rib
Harry, I upped my chicken at a small competition today by using your process. Earned a nice first place walk! Thanks for the great advice Harry.
Congrats! Well done!
Thanks Harry 4 taking tyme to bless Us; many blessings to yu
Thanks Letto for stopping by
Wow, Harry! I'm a new and upcoming Pit Master. I've applied all of your painstaking efforts and got 2nd in our local Pit Master tournament. Looking forward to your next Video. Remember, Hunger is the best spice. Cheers!
Congratulations Samy on your success at your local Pitmaster tournament. You have demonstrated that you can master barbecue from my channel so you can spread BBQ love. Thanks for watching my channel. Please tell others and if you would like to support my video projects and buy me a cup of Starbucks :-) www.patreon.com/HarrySoo
What a great and informative video Harry, thank you for sharing.
Glad it was helpful!
Harry, this is so amazing that you share your knowledge in such detail! Thank you so much. You are the real deal in the BBQ community. I can't say enough about what you do to help all of us out in this cooking/smoking that we all love.
Hey Mark, you master barbecue so you can spread BBQ love in this world. Thanks for your kind words and taking the time to leave a comment. I do appreciate it. Plenty more videos to watch as I have over 80 videos posted.
Wow, great job! I never knew that the thighs could be cooked to around 200 degrees and still be moist and tender. Thanks for very informative video.
Hey Richard, that is how I won 1st place USA KCBS TOY chicken and I'm sharing m top secret recipes with you. You can master barbecue from my channel so you can spread BBQ love. Please tell all your friends about what top secret recipes I'm sharing
Harry, thank you so much for showing us the black belt tricks. I have watched a lot of competition chicken vids and this was by far the most informative. Really appreciate everything you are doing. Keep on smoking.
Hey Chris, you learn how to master barbecue so you can spread BBQ love. Tell others about my channel and keep your pits smoking
Dang Harry. You dropped some major Comp Bombs on this video. Awesome.
You can spread more BBQ love after you master BBQ from my methods.
I'm on the quest for knowledge, and found the right source. amazing. Forever grateful !!!
Remember for every 3 hours cooking, you're authorized 1 hour online watching. Only way to get better is to not watch Tiger Woods swing the club but to swing it yourself! :-)
I'm a seasoned Golfer as well, nothing equals the play.
God bless you Harrry, Wish I saw this before labor day. I tried to do your methods. Came out good but I trimmed too much skin.
Give it another go after you pick up more tips from this video!
Your attention to detail is 2nd to none! Im entering my first ever comp this weekend and ill definitely be doing this! Thank you Sir
Best of luck. Take walks!
@@SlapYoDaddyBBQ I plan on it. I want to sponge up everything I can! Thank you
Showed this video to my wife and she told me go to Harry's house and eat! I'm on my way Harry! Thank you!
LOL! I'm in Hawaii so no food!
Gotta say Harry chicken contest have came a long ways since the first one i entered in 1982.. no food glue no tender rising the skin,,, very little trimming... great video harry..
Agree with you 100% Scott. That's why we call it the Devil meat! I do none of this at home as these recipes are designed to win prize money and 1st place at KCBS contests.
Amazing video Harry, I don't compete but I can now try to impress my backyard Q buddy's. Thanks.
Hey Jeff, you can up your game in chicken now
Thank you Harry. We love what you're doing.
Loving your videos Harry. I am a back yard BBQ guy with a Green mountain grill like yours And a Oklahoma joe offset stick burner. Enjoying learning from a pro. Keep the videos coming
Will do Wally. Thanks for your support and kind words. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Thanks for all the great info Harry I would say one the best start to finish videos on u tube
Thanks Bobby. Glad to be of service! :-)
Thank you, Harry!..Unbelievable preparation requirements! You are SO KIND to teach others Master skills!! I have learned a lot! I am looking to see many more of your teaching techniques! Thank you Sir!! Ron, in Carmel, Ca
Hey Ron in Carmel (very nice seaside town), be sure to watch all my chicken videos to master the devil meat. Thanks for watching. I have 130+ videos so check out my Playlist
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Awesome Video Harry!!!
Glad you found the info helpful. Be sure to watch my 8 chicken videos via the Playlist
Very helpful video! Thanks Harry!
Any time!
This method was amazing. Didn't have your sauce so I used an apple habanero bbq sauce from head country. Amazing results. Thank you
Yes I like their sauces and they are popular with competitors
I love the attention to each little detail. This is a perfect way to burn some of my OCD ju-ju!😉
Outstanding video, Harry, and your chicken looked marvelous!!!
Thank you Bamamubs for stopping by and leaving a comment.
hey man that's some amazing Chicken !! thanks for the info and another great vid.
Thanks Buckeye BBQ for stopping by and leaving a comment. Please tell your online friends that I have lots of videos to help you master barbecue so you can spread BBQ love.
Wow. Very nice. Beautiful chicken Harry. Nice work. Thank you for sharing. Iv always wondered on how you started in competition barbecue. God bless
My BBQ adventure started by accident. www.slapyodaddybbq.com/about/
Awesome video Harry! What was it you shook on between the chicken and skin during prep? Salt?
I use both MSG and meat glue or transglutaminase
Thank you, Harry. Very informative video. Thank you for sharing your expertise with us!!!
Hey Papa Roach, that is how I won 1st place USA KCBS TOY chicken and I'm sharing m top secret recipes with you. You can master barbecue from my channel so you can spread BBQ love. Please tell all your friends about what top secret recipes I'm sharing
Awesome demo! What is the white powder used to "glue the skins down"? It's just music at that point and doesn't appear to be labeled.
it's meat glue or transglutamaise which you can find on Amazon
@harrysoo thank you very much for the great info. You truly are a master at your craft! I'm trying to get into the competition world of BBQ and your tips are incredible. Thank you for helping me grow as a cook.
Best of luck and be sure to check out my many coaching videos where I helped many teams get started in comp bbq
So enjoying your Vlogs man. Learning so much! It’s also exciting to know that 1 year from now, you’ll probably have over 500k subscribers and you’ll deserve every single one of them. Keep doing your thing Harry and stay consistent with video releases! From one tech guy to another 👍
Hey Jonathan, thank you for your support and kind words. I need to break away from my IT capital portfolio of building datacenters, networks, and applications to decompress from my hectic work week to do some fun cooks. Thanks for stopping by. Let other know that the IT nerds are out cooking barbecue and sharing knowledge.
Sending love back at you. Thanks for the BBQ tips. I recently purchased a WSM because of you and TRoy.
Can't go wrong with a WSM. Be sure to watch my how to video on setup and how to clean one
Love all the videos, trying to learn what I can and replicate on my Weber Performer, before hurricanes and snow hit here in New Jersey.
Yikes, be safe Chris in New Jersey. Remember in the event of a disaster, you have a grill to cook food to survive!
Wonderful technique as always Harry! I thought my process was involved, I love learning from you. Thank you sir!
Happy to help you take first place chicken walks! Plenty more video tips coming soon
Looks like I've been WAY UNDER SEASONING CHICKEN. I've never put that much rub on bottom half of chicken. Thank you so much for the tips Harry. Much appreciated..
Hey Brian, you master barbecue from my channel so you can spread BBQ love!
Harry awesome. Hey what is the spice you use for “glueing” the skin.
It's transglutaimaise and you can buy it in my Amazon store link in Description.
I thought it was corn starch
My man, I love the music I love your videos I love your food I love you Mr sooooo
.Love back to you Mr. Luke! You master barbecue from my channel so you can spread BBQ love, and enjoy some soothing music along the way.
Thank you for another great video 👍👍💪
great information!!!! loved it! time to up my chicken game! i would love to see a video on ibca half chicken competition cook
OK. I'll do an IBCA chicken in the future as I've won several IBCA Grand Championships www.slapyodaddybbq.com/2012/07/hilo-bay-bbq-cook-off-hawaii-state-bbq-championship-hilo-hi/
Thanks for sharing your wisdom.
Glad it was helpful!
Wow I find that what you are doing is art. Thank you 👍. Keep up the great work.
One question are you going to do a video on why not to wash chickens in the sink?
No need to as the link to the science article in in my Description nutritionfacts.org/2014/01/28/how-avoiding-chicken-could-prevent-bladder-infections/
Where do you wash the chicken if not at the sink? Outside faucet?
Thank you for sharing your knowledge with us , Harry ❤️🏆🥩🍗🍖
Best of luck. Take walks and take home BATs (Big Ass Trophies)
Great info Harry. I did have a question for you. You mentioned that you don't need to season the meat (under the skin) after you apply the meat glue, but if you did, would the rub affect the meat glue? Will the rub prevent the meat glue from making the skin stick to the meat? Thanks.
Hey James, no need for rub under skin with my ultimate technique. It will be too salty if you apply under skin and it will cause bumps. Everything I show is carefully and precisely calibrated for perfect saltiness so try it to see if you like it.
great video!! a lot of work for competition. it would be cool to try one!!
Give it a go and let me know if the methods work for you in comps.
Can't wait to try this. Thighs are our favorite lEt's of the chicken.
Thanks for stopping by Jeff. I have 8 videos on Devil Meat so please check them out so you can get the whole story I'm trying to share
Love it Harry, awesome video.. I will be trying these techniques I a weeks time
Hope you take walks! Be sure to watch all my 7 chicken comp videos to acquire black belt tips
Hello Harry....I bought your rubs from Kansas City BBQ store at Olathe, Kansas ... I cant wait to try your rubs....
Glad you found them in KC! Give it a go and let me know what you think.
Harry Soo I will and will be following your detailed instructions here
. Thank you for sharing your black belt tips....I can’t wait to try out your rubs and competition technique ....
Awesome message at the end. food looks perfect. keep up the great videos.
Your BBQ knowledge is awesome, thank Harry!
Thanks for stopping by. Feel free to binge watch my 100+ videos when you have time!
You are the man Harry! I can't wait to try this!
Give it a go and let me know how it went!
Great video, do u cook them to 200 for a better texture?
This 50-60 min unwrapped followed by 45 - 55 min wrappped seems to work well. Disregard internal temps.
I just received your rub and sauce today. I don't want to inject but looking forward to getting the thighs on the smoker this weekend. Many thanks boss.
Thank you very much for your business. Please let me know if you have questions
Hey Harry, great video. I have a local comp coming up in August. Quick question. I see you cooked until a temp of around 200 internal, then you cooled to about 140 before saucing. After saucing and putting back on your pellet, did you stay with 275 degrees? Also, when the sauce was set, what temp was the chicken at that time? What is the best meat temp to turn your box in at? Thanks again for the videos Harry, you are great, congrats on all your success!
I don't temp my comp chicken so I don't know the temp I cook or serve. Good for 1st place USA
ruclips.net/video/ak1_GW-tFYE/видео.html
what was the powder you sprinkled on the chicken to glue the skin down?
Meat Glue or Transglutaminase. You can find it on my Amazon store link in Description
I first want to say how awesome your videos and attitude is..I have been watching you on TV and
RUclips for years.What was the product you used when gluing the skin?Again you are awesome.
Thanks for your support and kind words. See my Amazon store link in Description to purchase some meat glue
Thanks for sharing Harry, appreciate you spreading the knowledge
You're very welcome Dave. More chicken videos coming and more black belt knowledge. Tell your friends about my channel. Thanks.
@@SlapYoDaddyBBQ will do....still waiting on the Pork Loin videos...lol
that was an amazing cook and tutorial. looks delicious.
Hey George, give all or some of my methods a go and let me know what you think. Thanks for stopping by and let your online friends know about my channel that helps you master barbecue so you can spread BBQ love
What a great video and insight into the bbq competition world. I'm so surprised the detail and trouble gone to in order to make the perfect product. I notice with competition it's all about the thigh. Maybe you would consider doing a video for the rest of the pieces. I prefer white meat myself, I'm going to try your technique on breast and thighs and see how that turns out.
Yes see my IBCA chicken methods for half chicken. See chicken Playlist
Thank you, Harry! I can't wait to try it out!
Hey Jared Li, give it a go and let me know what you think
Harry, you the best with the tips and info!
Thanks John
Great video Harry. Thank you!
Thanks for watching and leaving a comment. You learn how to master barbecue from my channel so you can spread BBQ love. Please tell others about my channel.
Thank you for the thorough information
You're very welcome Mi Casa BBQ. You master BBQ from my channel so you can spread BBQ love. Thanks for watching
always wondered how they got the chicken to look like that awesome job man!
Harry-I could NEVER find the time nor the patience to be so detail orientated over a chicken thigh.But that's why you're a champ and I burn Jell-O.Quick question.Why is it when I smoke/grill poultry the skin is rubbery? Is perforating the skin the answer? Peace out my brother.
The answer is found in my Chicken Playlist where I show you my black belt tips that helped me win 1st place USA in chicken.
Harry you are my hero ❤️❤️❤️love to watch your video ,just wondering when you will do a video about smoke chickens wings?i will love it ,keep like it 👍
Will do Michele. Meanwhile, you can checkout my blog recipes
www.slapyodaddybbq.com/2015/04/spicy-sriracha-honey-glazed-chicken-wings/
www.slapyodaddybbq.com/2014/09/slapilicious-smoke-and-fried-chicken-wings/
Thanks Harry if you can do it,and yes I watch every single your video ,they are the best
Hi Harry - Great video and great information, thank you for sharing! I watched a previous video you did to where you did not scrape the skin but rendered the fat by bringing the temp up. Will the same results be achieved using the two different methods, scraping and not scraping? Also, do you always scrape the skin when competing? I tend to tear a hole in the skin when I scrape - I have not completed yet, outside of a couple of backyard contests, but I want to get my processes down before I do another backyard contest. Is it best to scrape? Thanks again - Matt
I don't use this Ultimate technique when I compete. I use my 100-second chicken method but not many can pull the 100-second method consistence hence I decided to do this video. Watch it ruclips.net/video/YKVft4rqNao/видео.html again if you need to a refresher. I've made 7 Devil Meat videos and I have a couple more to complete my chicken series. Then it's moving on to the other meat categories.
Great video! What was the product you used to glue the chicken skin onto the meat? And would that work also for cooking directly over charcoal grill
Meat Glue - amzn.to/2CyOXu4 Yes, it will work on a charcoal grill as the product is heat activated.
Other BBQ Gear that Harry likes: tinyurl.com/yb9o526a
Hi ! What stuff do you use to glue the skin on the chicken!! Thanks! Amazing video!!
Meat glue also called transglutamaise. See my Amazon store link in Description to order some
Thanks sir !!!! RM formula ?!
amazing vids as always Harry!
what other meat glues can I use. I don´t know how to find that in my country
You can find it on Amazon. www.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/?ref=exp_inf_pl_influencer-2e55962b
Hey Harry, Another great video, I was wondering after you do the injection and wet brine how long would you do the dry brine for? In one of your other chicken videos you just did a dry brine only and let it brine for 12 hours. Would this be the same amount of estimated time for the dry brine if I were to inject and wet brine as well?
Dry brine 12 hours. Wet brine 8 hours. No need to do both as the wet brine will wash off your rub. Wet brine better flavor but can make meat mushy (called hammy). Dry brine less flavor but does not make meat mushy. I won 1st place USA by dry brine 12 hours. May teams have used my Jailbird chicken rub to win 1st place in chicken.
Hi Harry @9:30 what are you sprinkling on the chicken to glue the skins ? you neglected to mention it. Thanks
I use meat glue or transglutamaise. See my Amazon store in Description
Changed the way i cook chicken!!!
Good luck and take walks
Hi Harry! New subscriber and saving a lot of your videos. Thank you so very much! Re this video I loved the music... seriously! Do you have the name and/or the artist? I guess I’m a little weird, LOL!
Awesome video! Thank you for your help. Where do I find the sauce recipe?
For sauce, please seey store link in my video Description. Thanks
Hi Harry, great video. 👍 What did you think of the cherry pellets? I have. GMG DB, so interesting for me.
I like cherry on ribs. The GMG is a great cooker. Doug Scheiding of Rogue Cooker, Texas, won the world championship Houston Livestock and Rodeo in 2015 with the GMG and my Jailbird Chicken rub. www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/
@@SlapYoDaddyBBQ On ribs, so not on the chicken?
I like pecan or apple on chicken. Also red oak is good on chicken
What was that white powder that was added on top of meat to attach the skin? There was music playing during that moment. Minute 9:37 in section "How to Glue Chicken Skin"
It's meat glue. You can get it from my Amazon store link in Description
Hey Harry awesome video! Whats the name of the glue and where can I purchase it?
Hey Miss D, thanks for watching and stopping by. Please tell others about my channel where you learn how to master barbecue to spread BBQ love. Please see the Description for all my product links. You can also use this link for the Amazon link to meat glue products amzn.to/2CyOXu4
Amazing video and very informative. Just one question: I'm reading everywhere that Chicken Thighs are done at an internal temp of 165. You cook yours all the way up to 200. Does that affect the tenderness?
This is my method for 1st place so please follow if you like. Not to many award winning pitmaster share their secrets! :-)
done as far as FDA is concerned, bite through and super tender much higher temp
That chicken looks amazing
Thanks for watching and leaving a comment
Wow....nice job....delicious chicken..👍👍👍💯💯💯
Thanks for watching. Plenty more delicious recipes and ideas in my videos
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Hey Harry, I just want to cook some good BBQ chicken at home. I really don't care for trimming, meat glue, injections etc... Are there any basic videos for just regular home cooked BBQ chicken?
Yes, I have some home style chicken videos coming soon.
You can check out my website for chicken ideas also
www.slapyodaddybbq.com/?s=chicken&x=0&y=0
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
@@SlapYoDaddyBBQThanks a lot. I will definitely check it out.
What did you shake on the chicken to get the skin to stick
You can use meat glue or tranglutaminase
en.wikipedia.org/wiki/Transglutaminase
How long do you let the chicken sit with the injection/brine before you season it?
I apply rub after I inject.
@@SlapYoDaddyBBQ Do you let your chicken sit for a period of time before you apply the rub?
Harry, thanks for sharing showed me a couple things that I’ve being missing on the chicken prep work. What was the stuff called that glued the skin to the meat?
Thanks again
-Joe
Also new subbed to your channel 👍🏼
Here you go ruclips.net/video/83g2UBEJMQ4/видео.html
Harry Soo
thank you ! 👍🏼
What was the powder used to glue the skin?
meat glue or transglutamaise. See Amazon
What brand is that knife sharpener? Where is it available?
Please see my Amazon store for the Rapid Steel by Frederick. Also see my knife sharpening videos
Did you use salt to glue the skin back to the chicken
Nope. You can use transglutamaise or meat glue if you like. See my Ultimate Chicken video on how to use meat glue.
Harry what are you sprinkling on the the chicken at 9:48? As I recall that will "glue" the skin when activated by heat. Am I wrong? What is it?
Tranglutamaise aka meat glue. See my Amazon store link in Description
@@SlapYoDaddyBBQ Thank you. No wonder I couldn't understand the spoken word....hell I can't pronounce the written word. LOL.
Thanks Harry. Love relationships memories. So true. Beautiful
L-R-M because all humanity seeks Health Happiness and Love
Again, awesome. Questions:
- at what temp do you put the sauced chicken in?
- and what are indicators that the sauce is set? Roughly how long?
- if you were to do this in an 18" WSM how much wood would you use?
When ever I smoke chicken/poultry the skin always comes out leathery
Thanks again for taking time to show the intracaies of true comp bbq.
275F for 5 min max
Hi Harry! I have already learned much from your videos. How would you adjust for Kosher (pre-salted) chicken & possibly meat with both injection and rub applications? It seems to me that your chicken would be EXTREMELY salty with the combo of both injection and rubs? Not sure what judges taste scales are compared to home & restaurant cooking. Thank You!
If you use Kosher pre-salted chicken, I would use 1/3 the concentration of the Oak Ridge. Also, use less of my chicken rub. You have to experiment to get the formula right for Kosher chicken. The video shows my carefully calibrated and precise methods on Foster Farm chicken honed over 10 years on the comp circuit. What I showed you took many thousand of hours of trial and error to master and is validated in double-blind KCBS judging and good enough for 1st place KCBS Team of the Year TOY.
Impressive! Thank you.
Thanks for stopping by. Happy New Year. Be sure to check out my porchetta w fresh fettuccine. ruclips.net/video/KE3Zh9Acdjs/видео.html