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.
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
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!
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
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.
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!
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.
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.
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.
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.
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
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
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.
@@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 🇦🇺
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.
@@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.
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!
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 :-)
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.
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! 🥰🥰🥰
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!
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.
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. ❤️
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!!! :-)
I have looked for your products in my local store. It isn't there yet. It is an international grocery store, and only two stores in Cincinnati, might be the largest grocery store in the world, not sure, please see Jungle Jim's on RUclips. Hope to find your products there soon.
Hey James, still trying to get my product into chain stores. For now, it's mostly online sales. BTW, my co-packer is in Cleveland. Please goto Soupbase.com
Looked great Harry. I was hoping to see you box it up. Your attention to detail is so great I was hoping to learn something new there. And are you sure Mr Beans dosen't have some wolf in him considering how he "wolfed" down that chicken. Hoping to see some vid of that competition. 👍
@@SlapYoDaddyBBQ thank you for the reply. I was wondering if that was the case. Still after watching you in the vids and at my place your attention to detail is amazing and a great example to all of us.
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! 👍
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!
Harry you have spoken alot about the Houston rodeo competition can you tell us about your experience and thoughts on that competition. As well as how you did? Thanks you're the man!!!
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!
I’ll bet you a chicken that the difference in charcoal brands is minimal. Our host is sponsoring this brand and of course he will say that it’s the best in the west.
@@emmgeevideo Perhaps. But I have watched some RUclips videos testing various brands of charcoal against each other. There are some significant differences.
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!
Gosh Harry, that looks delicious!! Would you by chance have a recipe for a mustard based sauce (or finishing sauce) for ribs? Something maybe more unique than the standard Carolina Gold recipes? One of my favorites (being from Texas) is the Saltlick’s original sauce but I have no idea how they make it. Any links or info would be appreciated. Maybe you sell something in that category? I definitely want to try some of your rubs.
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.
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!
Nice Harry! But you're right, in my backyard I won't spend time pulling out subcutaneous fat by hand, working instead to render it during the cook. Do you think there's a moistness advantage doing the bird whole (spatch cocked) vs. halved during the cook?
@@SlapYoDaddyBBQ You said you pull the chicken off at around 170F. İ cook at a higher temp on the rotisserie and noticed that if i pull of the bird below 200 the thigh fat isnt rendered good and isnt as tasty.... Does slow smoking the chicken render the inner thigh fat or do you just serve the judges unrendered fat chicken?
Try and get it into ACE Hardware. There's one close to me in Michigan, and there's a shelf up by the registers with all kinds of random rubs and sauces that you don't see at the big grocery stores.
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.
Looks absolutely gorgeous. I can almost taste it. Very lucky dog, that Mr. Beans. (I still laugh at the video of him refusing to eat the Walmart brisket. A discerning dog indeed). Would the way you cut the chicken breast and thigh differ in competition? You went to all the trouble to create a perfect crust on the skin, then, for lack of a better term, mangled it when you cut it to taste. Would your competition cut be more “presentable”? Just curious.
IBCA and Lone Star rules state you put a half chicken in the 9x9 white styrofoam box. You are NOT allowed to cut or trim unlike KCBS which is very different. Here are some KCBS style black belt tips Comp Chicken - ruclips.net/video/VC8fdTsj_jY/видео.html 6 Chicken Injections - ruclips.net/video/x23NxXkfW7s/видео.html Meat Glue Jaccard - ruclips.net/video/83g2UBEJMQ4/видео.html How to trim - ruclips.net/video/25ufow_MjGs/видео.html Shaping - ruclips.net/video/FFD9-694Pdo/видео.html 100-seconds Part 1 - ruclips.net/video/YKVft4rqNao/видео.html 100-seconds Part 2 -ruclips.net/video/YKVft4rqNao/видео.html Ultimate chicken - ruclips.net/video/-dGDwVMehUw/видео.html REDO Ult Chick - ruclips.net/video/nPV6pClxqLw/видео.html Bird Sea - ruclips.net/video/4nHmPXnVntE/видео.html PBC Chicken - ruclips.net/video/GAn7UNYcQS4/видео.html
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!
Very impressive trim work Harry- nice job. One question- do you ever use a sausage pricker on the skin? I’ve used the technique and it allows judges to have a clean bite through the skin and pull away without taking the entire piece of skin. Mr. Beans is one spoiled dog!
I use a Jaccard to get the skin tender. I have many chicken tricks and tips and I did not have room to show all in one video so I have a few chicken videos. See my Jaccard episode. Comp Chicken - ruclips.net/video/VC8fdTsj_jY/видео.html 6 Chicken Injections - ruclips.net/video/x23NxXkfW7s/видео.html Meat Glue Jaccard - ruclips.net/video/83g2UBEJMQ4/видео.html How to trim - ruclips.net/video/25ufow_MjGs/видео.html Shaping - ruclips.net/video/FFD9-694Pdo/видео.html 100-seconds Part 1 - ruclips.net/video/YKVft4rqNao/видео.html 100-seconds Part 2 -ruclips.net/video/YKVft4rqNao/видео.html Ultimate chicken - ruclips.net/video/-dGDwVMehUw/видео.html REDO Ult Chick - ruclips.net/video/nPV6pClxqLw/видео.html Bird Sea - ruclips.net/video/4nHmPXnVntE/видео.html PBC Chicken - ruclips.net/video/GAn7UNYcQS4/видео.html
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)!!!
Beautiful bird! How long do you normally let the bird sit in the fridge before going on the pit? I know the salts and sugars will help tenderize the skin. But I'm worried if I leave it in the fridge too long lots of the injection will leak out
@@SlapYoDaddyBBQ dang that's a long time! Is the long time to allow the rub to tenderize the skin to help render it for bite through? Also any concerns with injection pooling up in the pan?
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!
Get from soupbase.com as they are my copacker. Maybe I need to fly to Hawaii to drop them off! ruclips.net/video/9hKbvRH3plk/видео.html#action=share www.slapyodaddybbq.com/2012/07/hilo-bay-bbq-cook-off-hawaii-state-bbq-championship-hilo-hi/
So frustrating we cant seem to get a lot of the wonderful choice rubs sauces ect here in the UK as you lucky folk do in the USA. The chicken looks fabulous so i will try this out here but will have to compromise on the rubs :-). So a question Harry will injecting the chicken do the same as soaking it in brine ?
Sorry to hear that Kevin. Come visit us after it is safe to do so. You are ahead of the US in vaccinations. Yes, you can inject and/or dry brine. Both methods work
@@SlapYoDaddyBBQ Many thanks Harry for the tips, good news to report is, i have eventually found a UK distributor www.bbqgourmet.co.uk/product-category/rubs-seasonings/ who do a fabulous range of rubs ,injections ect including yours, so happy days. As they say "May the Smoke be with you" lol
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
A true tradesman sharing his tricks of the trade. Thanks!
Any time!
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 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 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!
every time i watch you show my mouth water i am going try the chicken one
Let me know how it came out! :-)
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!
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
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
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!
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
I only cook and eat, I don’t compete! Thank You for sharing your knowledge!
Any time!
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!
Really have appreciated and enjoyed all the content you have been banging out during the quarentine
Love that you teamed up with J-Devil! Products now everywhere!!! Love Yard Bird!!
Thanks Darrell!
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
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🙏👍🏼🇺🇸
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.
That was a great looking Bird Harry! We sure do look forward to having you back next year!
I hope so too!
That chicken is magnificent Harry......great job...
Thanks 👍
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
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.
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
Congratulations on your new partnership with jealous devil. I still have to try out their charcoal.
It's so good!
Thanks for another one Harry. Can't wait to see that rub and sauce showing up at my local stores.
Now I'm hungry! Thanks for the recipe Harry!!!!!!
My pleasure 😊
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
Great Video-Great Tasty Lookin Chicken 🐔 Mr Soo-Thank You
Thanks Mando!
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
Thanks for showing how to prepare your chicken it's turned out looking fantastic thumbs up 👍 👌
You're very welcome Leonard!
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 🇦🇺
Very nice looking chicken Harry. Great job. Thanks for the share. 🤟
You're very welcome Dave!
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
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.
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
A whole video of pro tips. Thanks, Harry
Any time!
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! :-)
Sensei Soo showing me the way of the chicken. Love the video!
Glad you enjoyed it!
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
Hey there Harry, great to see this chicken recipe...I’m excited to up my game for the Mrs.😉
Happy Wife = Happy Life!!!
Love the video learned a lot thanks
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!
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 :-)
Nice cook Harry. The chicken looked incredible. Always enjoy Mr Beans review at the end.
Thanks 👍
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 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!
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
Thank you Harry. Entering my first amateur competition in October and needed this!
You can do it! Best of luck!
That end result look amazing holy crap
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 👍
Perfection!! Nuff Said!!
Thanks Andy! Keep spreading chicken love!
Thanks for this lesson Harry! Good luck in the competition! Mr. Beans approved!!
Fingers crossed!
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!
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
Beautiful!
Thank you! Cheers!
@@SlapYoDaddyBBQ I tried this and my wife said it was the best chicken she's had. Thank you!
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!
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!
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!
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!!! :-)
I have looked for your products in my local store. It isn't there yet. It is an international grocery store, and only two stores in Cincinnati, might be the largest grocery store in the world, not sure, please see Jungle Jim's on RUclips. Hope to find your products there soon.
Hey James, still trying to get my product into chain stores. For now, it's mostly online sales. BTW, my co-packer is in Cleveland. Please goto Soupbase.com
Thank you.
A true master! Great technique.
Thank you! Cheers!
How often are spraying the chicken with the "I can't believe it's not butter"? Love your channel
try every 15 mins
Amazing crusting on that chicken skin, Harry! #TeamMrBeans
Give it a go and let me know how it came out!
I love ur videos bro!!! I wish I could bbq with you an see if I can compare to ur greatness!!!
That would be cool. I do one-on-one with my patrons on Patreon.com/HarrySoo and provide ZOOM sessions
I will check into that asap. Thank u so much
Looked great Harry. I was hoping to see you box it up. Your attention to detail is so great I was hoping to learn something new there. And are you sure Mr Beans dosen't have some wolf in him considering how he "wolfed" down that chicken. Hoping to see some vid of that competition. 👍
There is no garnish allowed in IBCA and Lone Star so it just goes into a 9x9 white Styrofoam box
KCBS Box - ruclips.net/video/wwf5VnKZcYg/видео.html
@@SlapYoDaddyBBQ thank you for the reply. I was wondering if that was the case. Still after watching you in the vids and at my place your attention to detail is amazing and a great example to all of us.
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!
Nice video Harry 👍. I think those red pop up timers don't even pop until 180f. They seem pointless haha.
Duh! Me bad. Rookie mistake for not paying attention when buying chicken!
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
All I see is Jailbird Chicken on your website.
I have a Store page and also on my copacker website soupbase.com. Also on Amazon.com
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!
Harry you have spoken alot about the Houston rodeo competition can you tell us about your experience and thoughts on that competition. As well as how you did?
Thanks you're the man!!!
Am editing the video. Stay tuned!
Love mr beans. I can’t live without a dog barking in my house.
Mr. Beans sends you love and hugs!
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!
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!
Looking good as always!
Thank you! Cheers!
I'd love to be able to find Jealous Devil charcoal in the Orlando area.
Gary Henderson same i just use Publix green wise lump
I’ll bet you a chicken that the difference in charcoal brands is minimal. Our host is sponsoring this brand and of course he will say that it’s the best in the west.
@@emmgeevideo Perhaps. But I have watched some RUclips videos testing various brands of charcoal against each other. There are some significant differences.
Great vid as always. Well done on 100k SUBS!! :)
Thanks a ton!
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
So will JD charcoal and your rubs be at the Diamond Bar Walmart?
Nope. The progress we are making working with large distributors is all on hold due to COVID19
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.
Thanks for all the bbq love!❤ hi Mr Beans❤
Gosh Harry, that looks delicious!! Would you by chance have a recipe for a mustard based sauce (or finishing sauce) for ribs? Something maybe more unique than the standard Carolina Gold recipes? One of my favorites (being from Texas) is the Saltlick’s original sauce but I have no idea how they make it. Any links or info would be appreciated. Maybe you sell something in that category? I definitely want to try some of your rubs.
Great idea! I'll do a sauce video in the future
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!
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!
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!
Nice Harry! But you're right, in my backyard I won't spend time pulling out subcutaneous fat by hand, working instead to render it during the cook. Do you think there's a moistness advantage doing the bird whole (spatch cocked) vs. halved during the cook?
Three hour argument and Jerry Springer fist fight. Who knows. I've won 1st place both ways at IBCA contests.
@@SlapYoDaddyBBQ You said you pull the chicken off at around 170F. İ cook at a higher temp on the rotisserie and noticed that if i pull of the bird below 200 the thigh fat isnt rendered good and isnt as tasty.... Does slow smoking the chicken render the inner thigh fat or do you just serve the judges unrendered fat chicken?
@@ftmhlcv4645 this is comp chicken, not Costco style rotisserie chicken. Different techniques
Try and get it into ACE Hardware. There's one close to me in Michigan, and there's a shelf up by the registers with all kinds of random rubs and sauces that you don't see at the big grocery stores.
Good to know. Thanks.
You rock sir!
Thanks for watching!
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 chicken! Thanks for sharing your tricks. What temp range do you run your smoker at?
You missed the GMG clip. 275F
Looks absolutely gorgeous. I can almost taste it. Very lucky dog, that Mr. Beans. (I still laugh at the video of him refusing to eat the Walmart brisket. A discerning dog indeed). Would the way you cut the chicken breast and thigh differ in competition? You went to all the trouble to create a perfect crust on the skin, then, for lack of a better term, mangled it when you cut it to taste. Would your competition cut be more “presentable”? Just curious.
you turn in the fully jointed 1/2 chicken uncut - you don't piece it out
So the judges wield their own knives and forks, cutting and chewing as whim and wish demand.
IBCA and Lone Star rules state you put a half chicken in the 9x9 white styrofoam box. You are NOT allowed to cut or trim unlike KCBS which is very different. Here are some KCBS style black belt tips
Comp Chicken - ruclips.net/video/VC8fdTsj_jY/видео.html
6 Chicken Injections - ruclips.net/video/x23NxXkfW7s/видео.html
Meat Glue Jaccard - ruclips.net/video/83g2UBEJMQ4/видео.html
How to trim - ruclips.net/video/25ufow_MjGs/видео.html
Shaping - ruclips.net/video/FFD9-694Pdo/видео.html
100-seconds Part 1 - ruclips.net/video/YKVft4rqNao/видео.html
100-seconds Part 2 -ruclips.net/video/YKVft4rqNao/видео.html
Ultimate chicken - ruclips.net/video/-dGDwVMehUw/видео.html
REDO Ult Chick - ruclips.net/video/nPV6pClxqLw/видео.html
Bird Sea - ruclips.net/video/4nHmPXnVntE/видео.html
PBC Chicken - ruclips.net/video/GAn7UNYcQS4/видео.html
If there is a first place contest for BBQ, Harry has won it.
Thanks for stopping by Nick and for the kind words
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!
Very impressive trim work Harry- nice job. One question- do you ever use a sausage pricker on the skin? I’ve used the technique and it allows judges to have a clean bite through the skin and pull away without taking the entire piece of skin. Mr. Beans is one spoiled dog!
I use a Jaccard to get the skin tender. I have many chicken tricks and tips and I did not have room to show all in one video so I have a few chicken videos. See my Jaccard episode.
Comp Chicken - ruclips.net/video/VC8fdTsj_jY/видео.html
6 Chicken Injections - ruclips.net/video/x23NxXkfW7s/видео.html
Meat Glue Jaccard - ruclips.net/video/83g2UBEJMQ4/видео.html
How to trim - ruclips.net/video/25ufow_MjGs/видео.html
Shaping - ruclips.net/video/FFD9-694Pdo/видео.html
100-seconds Part 1 - ruclips.net/video/YKVft4rqNao/видео.html
100-seconds Part 2 -ruclips.net/video/YKVft4rqNao/видео.html
Ultimate chicken - ruclips.net/video/-dGDwVMehUw/видео.html
REDO Ult Chick - ruclips.net/video/nPV6pClxqLw/видео.html
Bird Sea - ruclips.net/video/4nHmPXnVntE/видео.html
PBC Chicken - ruclips.net/video/GAn7UNYcQS4/видео.html
Ah, I see.
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
Beautiful bird! How long do you normally let the bird sit in the fridge before going on the pit? I know the salts and sugars will help tenderize the skin. But I'm worried if I leave it in the fridge too long lots of the injection will leak out
10 hours
@@SlapYoDaddyBBQ dang that's a long time! Is the long time to allow the rub to tenderize the skin to help render it for bite through? Also any concerns with injection pooling up in the pan?
@@SlapYoDaddyBBQ if İ want a crispy skin at higher temp wouldnt this dry brine rubberize the skin by making it wet?
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 - ruclips.net/video/VC8fdTsj_jY/видео.html
6 Chicken Injections - ruclips.net/video/x23NxXkfW7s/видео.html
Meat Glue Jaccard - ruclips.net/video/83g2UBEJMQ4/видео.html
How to trim - ruclips.net/video/25ufow_MjGs/видео.html
Shaping - ruclips.net/video/FFD9-694Pdo/видео.html
100-seconds Part 1 - ruclips.net/video/YKVft4rqNao/видео.html
100-seconds Part 2 -ruclips.net/video/YKVft4rqNao/видео.html
Ultimate chicken - ruclips.net/video/-dGDwVMehUw/видео.html
REDO Ult Chick - ruclips.net/video/nPV6pClxqLw/видео.html
Bird Sea - ruclips.net/video/4nHmPXnVntE/видео.html
PBC Chicken - ruclips.net/video/GAn7UNYcQS4/видео.html
5-Spice Hainan Chicken - ruclips.net/video/vWTVexYDkgM/видео.html
Love the channel harry. I just cant get a hold of your rubs from jealous devil website. They cant ship to hawaii.😔
Get from soupbase.com as they are my copacker. Maybe I need to fly to Hawaii to drop them off!
ruclips.net/video/9hKbvRH3plk/видео.html#action=share
www.slapyodaddybbq.com/2012/07/hilo-bay-bbq-cook-off-hawaii-state-bbq-championship-hilo-hi/
Harry Soo if you do bring me some too haha
Hey now, if you do my doors are open 🤙
So frustrating we cant seem to get a lot of the wonderful choice rubs sauces ect here in the UK as you lucky folk do in the USA.
The chicken looks fabulous so i will try this out here but will have to compromise on the rubs :-). So a question Harry will injecting the chicken do the same as soaking it in brine ?
Sorry to hear that Kevin. Come visit us after it is safe to do so. You are ahead of the US in vaccinations. Yes, you can inject and/or dry brine. Both methods work
@@SlapYoDaddyBBQ Many thanks Harry for the tips, good news to report is, i have eventually found a UK distributor www.bbqgourmet.co.uk/product-category/rubs-seasonings/ who do a fabulous range of rubs ,injections ect including yours, so happy days. As they say "May the Smoke be with you" lol
@@SlapYoDaddyBBQ would love to come State side to see you guy's