I saw you trim skin off of the chicken. May I suggest an innovative alternative to trimming skin? Use a coffee pour-over kettle filled with boiling water, and scald the entire bird before spatchcocking it. Boiling water causes the skin to contract and shrink. You won't have any extra loose skin after that. But scalding also has a weird beneficial side-effect; it causes subsequent dry heat to cause the skin to get crispy. This trick was apparently first popularized by the Chinese restaurants that make crispy skin duck. Check it out: ruclips.net/video/m4u8mFnPBD0/видео.html After scalding, if you want to quickly cool down the skin, you can then pour over ice water to quench the heat. Chinese restaurants that do crispy duck typically do at least two rounds of scalding the skin and quenching it with ice water. But when using this trick, you'll have to season under the skin, and season the skin after scalding and patting the skin dry, otherwise the scalding step washes away all the seasoning. Try it out and see if you can't use this trick in competition barbecue.
It’s important to know that when the judges try the chicken it is usually going to be room temperature or cooled down significantly, do not wait until the last minute preparing your meats. Have them done early. This is a tip because it makes slicing so much better for appearance on all the meats. Try this out for proof, Cut a narrow slice of a hot brisket and if it is cooked tender it will tend to start falling apart or the ends will break away; now cut a narrow slice of one cooled and you will notice it doesn’t behave the same and will hold together. Also taste your brisket at room temperature, see if it has flavor in one bite to “wow” someone. This is what you want in a nutshell.
Nice looking chicken Alonzo. I do the grill marks also on my chicken. I would say, personally, the 10 minutes is a little too long to leave skin side down. I get my grill grates hot like I would if I was cooking a steak and I leave my chicken skin side down for about 4 minutes. If your grill grates are hot enough that should be enough time to get good grill marks. I also use 1 full chimney of charcoal and I place my charcoal at the top of the kettle so that way I have 2 zone cooking if that makes sense. This is just how I do it (which I learned from others who use grill marks also). Hope some of that helps. Good luck at your comp. I'm gonna have to look into this cook-off myself.
That helps tremendously! I’ll try 4 minutes for sure. Basically, you mean you have half of the charcoal grate with charcoal and then the other 50% has no charcoal on it? So you’re searing then pulling the chicken to the side that’s indirect? And, yes please come out man that would be AWESOME!
@@GulfCoastSmoke Correct, half the grate has charcoal under it and the other half doesn't. It gives me the option to cook indirect and I can still cook over the charcoal if I wanted to. When I light the chimney I let all the charcoal get red hot. If I need to add a little more charcoal throughout the cook I just throw some unlit charcoal on the lit charcoal to finish my cook.
@@GulfCoastSmoke Sure thing.I don't mind sharing stuff with folks, especially those new to comp bbq. People helped me along the way so it's only fair to pay it forward.
Here’s how I look at it and I know it to be true. I envision what I want and I live it from when I wake up to going to sleep and even in my dreams haha. I purchased my first brand new Porsche the other day and didn’t bat an eye all because I live it to the fullest. Man your a good dude and I know you can blow your competitors out the way and into the shadows. Alonzo you got this my friend! 🔥 🔥 🔥 🔥 👊🏻 👊🏻 👊🏻
I don’t think the grill marks do that much for appearance on a whole or half chicken but the texture it gives to the skin and the flavor of the char is definitely better than just smoking the chicken. I see why it does well in comps
I would to join that competition... I've tried many injection with chicken and for some reason I love using tony chachere injection... but I love trying out new products...by the way chicken looks great practice makes perfect 👍👍
@@GulfCoastSmoke believe me I want to if they have one. I constantly have my co workers and friends telling me to start a bbq joint cause they love my bbq
First thing i do is buy a smaller chicken less fat, two i brine it for 2 hours before grilling, it always comes out nice crispy, but very juicy, 🐔 also the temp of your fire has a lot to do with the process.
I've got a lot to learn, but I really love how this chicken turned out!
I saw you trim skin off of the chicken. May I suggest an innovative alternative to trimming skin? Use a coffee pour-over kettle filled with boiling water, and scald the entire bird before spatchcocking it. Boiling water causes the skin to contract and shrink. You won't have any extra loose skin after that. But scalding also has a weird beneficial side-effect; it causes subsequent dry heat to cause the skin to get crispy. This trick was apparently first popularized by the Chinese restaurants that make crispy skin duck. Check it out: ruclips.net/video/m4u8mFnPBD0/видео.html
After scalding, if you want to quickly cool down the skin, you can then pour over ice water to quench the heat. Chinese restaurants that do crispy duck typically do at least two rounds of scalding the skin and quenching it with ice water. But when using this trick, you'll have to season under the skin, and season the skin after scalding and patting the skin dry, otherwise the scalding step washes away all the seasoning.
Try it out and see if you can't use this trick in competition barbecue.
It’s important to know that when the judges try the chicken it is usually going to be room temperature or cooled down significantly, do not wait until the last minute preparing your meats. Have them done early. This is a tip because it makes slicing so much better for appearance on all the meats. Try this out for proof, Cut a narrow slice of a hot brisket and if it is cooked tender it will tend to start falling apart or the ends will break away; now cut a narrow slice of one cooled and you will notice it doesn’t behave the same and will hold together. Also taste your brisket at room temperature, see if it has flavor in one bite to “wow” someone. This is what you want in a nutshell.
Nice looking chicken Alonzo. I do the grill marks also on my chicken. I would say, personally, the 10 minutes is a little too long to leave skin side down. I get my grill grates hot like I would if I was cooking a steak and I leave my chicken skin side down for about 4 minutes. If your grill grates are hot enough that should be enough time to get good grill marks. I also use 1 full chimney of charcoal and I place my charcoal at the top of the kettle so that way I have 2 zone cooking if that makes sense. This is just how I do it (which I learned from others who use grill marks also). Hope some of that helps. Good luck at your comp. I'm gonna have to look into this cook-off myself.
That helps tremendously! I’ll try 4 minutes for sure. Basically, you mean you have half of the charcoal grate with charcoal and then the other 50% has no charcoal on it? So you’re searing then pulling the chicken to the side that’s indirect? And, yes please come out man that would be AWESOME!
@@GulfCoastSmoke Correct, half the grate has charcoal under it and the other half doesn't. It gives me the option to cook indirect and I can still cook over the charcoal if I wanted to. When I light the chimney I let all the charcoal get red hot. If I need to add a little more charcoal throughout the cook I just throw some unlit charcoal on the lit charcoal to finish my cook.
I might reach out to you to pick your brain a little. I know you ain’t gonna give me all the tips but maybe a little help here and there 😜
@@GulfCoastSmoke Sure thing.I don't mind sharing stuff with folks, especially those new to comp bbq. People helped me along the way so it's only fair to pay it forward.
Here’s how I look at it and I know it to be true.
I envision what I want and I live it from when I wake up to going to sleep and even in my dreams haha.
I purchased my first brand new Porsche the other day and didn’t bat an eye all because I live it to the fullest.
Man your a good dude and I know you can blow your competitors out the way and into the shadows.
Alonzo you got this my friend! 🔥 🔥 🔥 🔥 👊🏻 👊🏻 👊🏻
I really appreciate you brotha! Just trying to have some fun but do wanna take it seriously!
Looks like a first place to me!! Good luck brother!
I expect to see you there! I’ll have the ice colllll beers waiting for you!
Good looking bird my friend. I've been wanting to learn comp whole chicken. I'll be waiting for the next installment.
Coming soon! I really want to do at least one KCBS!
Please, keep the videos coming. Would love to see your progression.
Absolutely! Shooting a rib one this weekend!
Looks stellar my friend!
Thank you, brother!! I appreciate you!
I don’t think the grill marks do that much for appearance on a whole or half chicken but the texture it gives to the skin and the flavor of the char is definitely better than just smoking the chicken. I see why it does well in comps
🥰🥰🥰
How long did whole process take? About an hour?
You can do itttttttttttttt!
Yessssssss!!!!
I would to join that competition... I've tried many injection with chicken and for some reason I love using tony chachere injection... but I love trying out new products...by the way chicken looks great practice makes perfect 👍👍
Yes sir! Gonna practice as hard as I can!
I wish New Jersey did bbq competitions. If they do any it’s only like one and that’s it
They’re a lot of fun! If you love BBQ you’ve gotta go to one!
@@GulfCoastSmoke believe me I want to if they have one. I constantly have my co workers and friends telling me to start a bbq joint cause they love my bbq
Drive to TX and meet up with me 😎
@@GulfCoastSmoke Might do that one day
Where exactly do you want the grill marks? I thought to look at the grill-grate and line up the chicken to avoid heavy burn marks.
I want them right on top where I had them! My issue was I let it go too long on the skin side
@@GulfCoastSmoke I agree, you are right, thanks.
May I ask how do you keep the breast meat to stay moist?
Inject with a phosphate blend
Kozmos moisture magic is real good, no flavor just moist meat
First thing i do is buy a smaller chicken less fat, two i brine it for 2 hours before grilling, it always comes out nice crispy, but very juicy, 🐔 also the temp of your fire has a lot to do with the process.
I switched up my whole process of competition chicken since this video! But I love your ideas!