Competition BBQ Chicken Thighs
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- Опубликовано: 20 окт 2024
- Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and "BBQ Brian" Misko of House of Q (British Columbia, Canada).
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This recipe got "The Juicy Boyz" 2nd place out of 26 in our first BBQ tournament ever. Chef Tom kills it.
This is probably one of the best competition chicken instructional clips I've seen up to now.! Clear instructions, detailed information and in such a well presented manner. Absolutely superb , well done 👏👍😄
Magnificent. I don't plan to compete but learned a lot. I am about to knock the family and friends for a loop. Thanks.
+Joe Roger Let us know what they think of the chicken!
Well? What did they think of the chicken?
It was great. They actually think that I know what I'm doing.
Shhh, I won't tell anyone! Great job!
Those are some great tips Tom. And that chicken looked excellent! Thanks for sharing brother!!!
+T-ROY COOKS You're welcome. How are you feeling? Hope everything is going well for you.
+allthingsbbq I'm feeling a little better since the initial biopsy findings show that the mass in my chest is benign. I won't have the official lab results until later this week or next, but I'm keeping positive. I'm ready to get this crap out of my chest!!! Merry Christmas to you and the gang!!!
the way he explains all process is wonderful. thanks for your vid.
I took first place today on chicken thighs and 3 rd place with my pulled pork . Ive watched you're video so many times I see it in my sleep . Thanks for all you're help today . And I'm training very hard to get my ribs just right .
Congratulations! Glad our recipes are helping out. Let us know if you have any other questions. You can always email us at thesauce@atbbq.com. Thanks for watching.
TOM I LOVE YOU MAN. YOU GIVE IT TO THE VIEWERS JUST LIKE WE NEED IT.STRAIT UP AND TO THE POINT.GREAT JOB AS ALWAYS.
This is literally the best looking chicken I've ever seen in my life. Your videos are like an art gallery for BBQ.
I did this recipe today, to the exact T, and it was the most amazing chicken I've ever had. The only thing I did different is, I didn't have finishing rub and I used a hickory/oak mix. I also used a REAL smoker! Out of control good!
This is excellent. Not just the technique, but also the reasoning behind it.Thanks!
You are a barbecue legend for sure brother. Valuable channel. Thanks much
Thank you for watching!
Chef Tom doing it again with some awesome demonstrations!
very good demo , with no big boy bs, just good cooking,. i will do these at home, for myself. thanks
Chef Tom is awesome! ATB videos has helped me mucho mucho
Great video! The best I’ve watched on comp chicken. I love the idea about removing the skin and trimming. The bite through is what I always have issues with.
Excellent video! I watch a lot of competition videos and this is one of the best I have seen.
Thanks! If you haven't seen all of our comp videos, here is our playlist: ruclips.net/p/PLC8VfUzGpQdCfYgdQUyg2urxzpUmaSs3x
Subscribed, and as a judge, you're spot on. Nice work. I'd give you 9's across the board (pending taste and tenderness), but it looks like you have it.
Thank you for putting this video together!
+John Doro Thank you. We have worked hard to make sure we get the right information to competition teams, because while it is hard work and there is a lot of art to it, the science of how and why is important.
Amazing video. Thank you for sharing your talent. I may not be competing but thanks to you I will be knocking the socks off of my BBQ guests!
+Beetle Thank you for your compliments, I hope you enjoy making this chicken as much as we do!
Thanks Chef Tom. I have seen competition thighs smoked before but never the entire prep and cooking steps. I'm inspired to try some of your tips this weekend on my Kamado smoker.
+Frank Blair Let us know how they turn out!
Great video, I placed 3rd at a KCBS event in November with chicken. With your tips maybe I'll make it to 1st next time. Thanks for sharing it.
+Cast Iron BBQ Congrats on third! That is awesome in and of itself. Let us know how our tips work out for you. We'll also be uploading competition pork ribs, pork and brisket recipes in the next month.
Good, I could use the help... Thanks again.
That was a SERIOUS cook---- !!!!!!!! Thanks for the tips.
Thanks for watching!
Made my first chicken lollipops from your video. They were a total hit at my 4th of July party. Thanks for the video👍🏼
Thank you Chef Tom looks Delicious
chef tom this recipe gets me top tens a good bit. thank you.
Just competed in my first comp this past weekend and found this video. Placed 13th out of 40. Great video!
Great stuff chef! I know that you thinned out the skin before re-applying it, but does it pretty well render out during the braising stage? They're clearly not, but I would have guessed that the skin would be rubbery. Very impressive work though, Tom. I love your channel! Cheers.
Thanks for the heads up re trimming the fat from the skin. Genius.
All this teaches me is that judges don’t like barbecue chicken
They like competition chicken
It’s Yoda Tom !! I really enjoy your shows, such a wealth of great info, and fantastic flavours I am sure ! Keep it up bud !
This is amazing, the look and techniques you use are top notch and I will be trying them. You asked for a recipe I would like to see you make and it's an Alabama white chicken. Very rare overall and I feel you would do it really well.
Thanks for all the info Chef Tom. I’ve learned so much from this page.
Great video - so much information but all well organized and easy to follow - easier to follow than do, though, lol. I've never though of removing the skin to remove the fat like that - I'll keep that in mind.
Thanks for watching!
I wanted to up my chicken game and this video has just what I was looking for. Awesome job!
Glad we could help, and let us know how it goes!
I'm going to test it in a few weeks
I don't do competitions, but the fat removal from the skin is something new I've learned today :)
just wondering about the *160 temp...I've always been told *175 in the thigh
I don't compete, but you just made me rethink most of my preconceptions about chicken thighs. Amazing recipe, thank you
hey chef Tom I did this recipe here in the UK yesterday turned out amazing on my traeger smoker
Wonderful! Thanks for watching!
Excellent work Chef Tom. 👍
Thank you!
Thanks. Regards from Brazil.
Dude- that was awesome! THanks!
Great video! clear instruction very good. I make delicious smoked chicken thighs the skin is flavorful but pulls off like you say and can be tough found some great tips to try in your video. Thanks!
Awesome video. Have you ever do e a video giving the initial steps to start competing? How to get involved, or where to start? Again those thighs looked amazing.
Did he? And did you ever do comp style, haven't seen on your IG feed. And congrats on Schiano..oh wait! -CmacSmokes
great pearls of goodness, thanks for sharing
Chef Tom is my idol ✌✌ I love all things bbq.
Thanks for watching!
Also, we're thinking of making some Chef Tom t-shirts... we'll let you know if we do! :)
allthingsbbq I wont it ✌😎
and hats...!
This was shot very well. Great info too! Thanks for sharing!
+Philip lemoine Thanks, our team does an incredible job shooting and editing our videos.
awesome video I've watch some other ones this is by far the best one yet thanks for sharing going to enter my first ever KCBS late may so i will definitely be practicing this one.. i cook with a loaded Wichita hope i can get a great looking pice of chicken like yours
+Johnny Erevia Let us know if you have any other questions, we have a spent a lot of time cooking on a Loaded Wichita as well.
Awesome! Going to buy chicken thighs try it out!
Chef Tom,
Under our rules (Lonestar) we turn in a half of a whole chicken. Could you do an episode on that?
What are your thoughts on using muffin tins to help with sizing and shaping the thighs?
Great tips, thanks.
How long does it take to get to 150 degrees? Then approximately how much longer to get to 160?
Thanks for sharing ,love it😍
Tom, outstanding what time will you be over? Great tip and looooooks mmmm good.
awesome video lots of great info. Those thighs looked delish. Happy New Year! Josie
Great video! Our first competition is next weekend and we're going to use this method!
Great video.
Thanks for the upload.
+Hagen Steele Thanks! We have a bunch of competition barbecue recipes (pork ribs, pork shoulder and brisket) coming in the next month.
chef Tom I have to say I enjoy your videos and have learned a lot from when I was new to smoking. thanks alot for these great videos. invite me to a barbq sometime. hope you will be making brisket. thanks!
Thanks! We have two brisket videos...
Competition Style Brisket: ruclips.net/video/KZbNHkedL0Q/видео.html
Texas Style Brisket: ruclips.net/video/K5rtd7GITlg/видео.html
Thank you for watching.
Very helpful! In fact, all your videos are great. I assume you have been in many competitions. What things do you cook for visitors or family while those slow cooks happen? What are some of your favorites? We like to serve up some small items for people visiting our cooker!
Moink balls and jalapeño poppers are two favorites while we're waiting for the big meats to finish cooking. We're also big fans of Utz Cheese Balls on the competition trail. :)
This is a great video, great baseline to work with different sauce and rub combinations too. One thing that really threw me initially on this recipe is how fast it comes up to 150 degrees when you wrap in foil. 15-20 minutes. Is that the norm for this recipe? I was set at 250 pit temp. Thanks.
Great Video! Thank you for sharing your knowledge about chicken..:)
Great videos Tom. Lot's of great info.
Thanks Frank!
This is some excellent looking chicken. Great job
Thank you for watching.
I'm new to this but 160? Isn't 175-180 ideal temp for thighs to allow for those dark meat fibers to break down some more and become more tender?
This chicken was amazing I didn't have all seven ingredients but I did a brine. The scrapping of the skin and the one bite won me $100 in a contest with my neighbors.
Have you done a video on a whole split chicken for competition.
Great instructions!!!!
Nice cook ..very well presented
Thank you... competition stuff is difficult since there is so much to do and pay attention to. We just hope to demystify it a bit for those who have never had the chance to cook it.
I know it’s different for every piece of meat, but how long typically does it take for it to hit 150 after covering the pan?
You still rock man ! thanks for the vids !
I wish IBCA would let you do chicken thighs instead of half chickens. love your videos and keep up the awesome work
Thanks! I will say that we're planning on branching out with videos on how to cook for both IBCA and MBN (along with some videos with the guys from the SCA) in the future. Not just yet as we have some other items to get finished, but it's possible we could get started this fall on those (just in time for the 2017 season).
who needs Facebook when you can watch stuff like this all day. lol! Thanks for posting
And thank you for watching!
This....is a t"high" level bbq flavor Sir you are legend
HELL YEAH!!!! im gonna try this
Mouth watering!!! Really can't wait to get that YS640! I watch the videos and then drool over the smoker until the following week then repeat. I like the square bowl used to distribute the dusting powder. Is this something you guys sell, if not could you tell me where I could pick one up?
+Perfect Bite BBQ Butt Polish Thank you! That square wood bowl came from a set we picked up on Amazon for food photography.
Here's a link: www.amazon.com/gp/product/B008EQAKZC?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
This was beautiful. I need to get a good knife. I'm going to do this next weekend.
I did this, and the bird came out fantastic. In two days I've gotten rather good at filleting the fat off of the skin. I still need to work on my skin wrapping though.
Great video, thanks 👍
Nicely done. I saw a tutorial from GirlsCanGrill where they leave the skin attached on one side while cleaning/seasoning the underside of the skin. Why your way? Would you get more reliable bite thru if there is some tension from the attachment? Also, why do you choose to finish at 160 rather than 170 like many advise for dark meat? Thanks.
Looks great!
very well explained!
I've watched a bunch of your videos and there all great. I currently own a YS640 and I've noticed that most of your videos you cook on the top shelf. Is there a reason why you do most of your cooking on the top shelf?
+Timothy Rogers We like the top shelf for a few reasons.
1. Easier to reach when cooking only a few items
2. No radiant heat when cooking indirect
3. Nice rolling smoke
We fill up the YS640 a lot when it is necessary, but cook a ton of indirect items on the top shelf for those reasons... oh, and it's easier to film! :)
Dude you’re a boss!
Thank you!
I can appreciate all the work to get your competition thighs perfect, but I have a 3 step method that rocks and is easy.
Step #1 Pressure cook in instant pot very fast only 2 minutes at pressure in a good seasoned stock.
Step #2 Traditional grilling with charcoal and wood chips just enough time to get them smokey. Low temp not too much heat #3 Dip in a great BBQ sauce like in this video and finish off in the oven so you don't burn the sauce. It's always juicy
always cooked to the center and never burned the sauce. Perfect every time and only take about 45 minutes
question. I totally understand the bite thru of the skin. Why are you not allowed to crisp up the skin on say a hot grill? Are grill marks not allowed in competition? Whats wrong with the skin being crispy and bite-thru? You'll still have all of the smoke flavor you put into the thighs? Thanks
Crispy is not bite through.
Cheers Chef! Got some bewdie tips from that.
Chef Tom, do you do anything special to the skin to prepare it for slicing (i.e. chill it) or just pull it off the chicken and slice the fat off?
We typically pull it right off and slice it thin, but if it sat for a while on the cutting board, we will put it in the refrigerator to let it set back up which will make it easier and keep us from tearing the skin.
Hey Chef Tom, I can appreciate all the great rubs, sauces that our fellow cooks make, but do you have your own? Just curious... I know these guys are solid rub/sauce makers! :)
The 108 people that gave a “thumbs down” are angry plant eating vegans!!! Bahahahahahahaha. I LOVE THE MEATS!!!
For the love of god man, that looks so good
Thank you!
About how long in foil to reach the internal temp of 150? I don't want to keep opening it up and losing steam/heat.
Depends on the pit, but check it around 20 minutes and then adjust on future cooks as needed. Thanks for watching!
aweaome video. best chicken I've ever made, but the skin still gives me trouble. it's still rubbery and pulls off most of the time. is more heat the answer to this? after unfoiling the pan, the chicken just seemed soggy...but of course that also left it very juicy after saucing and putting directly on the grate.
Well...I got the bite through skin in my first competition. I reversed the order though. I foiled the pan first for a full hour to loosen up the skin, then put them on the grate for another hour to let the chicken get to temp and skins crisp/dry up. I had to scrape the skins though because my knife is not sharp enough to slice the fat off. All in all great video and was very informative.
Great video bro! Wished this was out there about 7 years ago when I got started...LOL
Thanks! Hopefully there were a couple tips you at least picked up from the video.
Very impressive, did you use bone in chicken thighs
Great video Tom. Do you find that putting the chicken into a Cambro keeps the skin from being bite through? I'll be tryinig that chipotle butter in the bottom of the pan tomorrow at my comp! (yes, even without practicing it....)
Putting it in the Cambro doesn't hurt the bit through skin at all. Just keeps it nice and warm for the judges! :) Thanks for watching, and good luck at your next comp!
Any idea what is the average weight for your competition thighs before trimming? We have a hard time finding big enough thighs here in Finland, most are about 0.37 pounds. I've heard from some of the legit teams that they cook thighs in the range of 0.5 pounds...
Hey Tom - when you first lay the chicken on its back after removing the skin, there is usually a lot of meat sticking out beyond the bone opposite the end you cut off. I couldn't tell from the video how close to that "knuckle" do yo trim it, or do you leave it alone?
Thanks again for some great videos!
We cut the knuckle back and trim the meat right up next to it which allows us to really wrap the skin around it tight so that it isn't exposed. Thanks for watching!
So you cut both ends of the bone back?
Yes we do. This is the easiest way to make it uniform, as it really allows us to control the "length" of the thigh.
please do take a taste test after u have cooked...or grilled...it look and feels good to see ..eating
You sir are a BOSS
Nicely done sir
great ideas. I like the dipping of the thighs instead of brushing them. I also like that boning knife skimming of the fat from from the skins. it looks like you steam the chicken for an hour or braise it. the video also makes me wonder how much chicken flavor is in the rub, the injection and the bottom of that pan.
I will say after competing one time I thought my cooking was pretty good, but the judges said there was lack of flavor. that must be why every competitor (every successful competitor) uses some kind of broth. But to me adding any phosphates, MSG, bullion, or broth to a contest submission is cheating.
Yeah brother thanks!