Competition Chicken Thighs
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- Опубликовано: 15 дек 2024
- 180 Competition Chicken Method for KCBS Contests with Fire Dancer BBQ
#competitionchicken #competitionchickenthighs #howtobbqright
BBQ Competition Chicken
If you’re looking to improve your chicken scores in KCBS competitions, then you’ll want to check out this video. I brought in Eric Lee from Fire Dancer BBQ to show us his technique for producing a proven winning chicken entry.
Eric has 19 first places calls for KCBS Chicken - and right now is ranked 18th in world in Chicken.... so I wanted to learn his method and share it with you.
Eric cooks fresh, air-chilled chicken thighs (16 total) for a typical KCBS contest. He looks for thighs that are the same uniform size so they’ll cook at the same rate. Brands like Bell & Evans, Smart Chicken, and Springer Mountain Farms are a few that he’s had success with in KCBS. He buys them by the case to ensure freshness and sorts through them individually by weight.
Once he has the 16 individual pieces, it’s time to trim. Here most people (me included) spend a couple hours on the chicken trim, but Eric has found that less is more when it comes to trimming chicken. “You want the chicken to look like chicken”, says Eric. Trimming it down too much or taking too much meat off the bone takes away from the entry.
Eric squares each thigh by removing the “oyster meat” and a little off the sides where there’s always a little fat pocket. He also locates any vein or tendon that may be protruding on the meat side and gets rid of it along with the cartridge pocket at the end of the bone. It only takes a minute per thigh and he makes it look too easy.
The thighs are then ready for the contest. He repackaging the thighs in trays, wraps in plastic wrap, and keeps them on ice until he’s ready to work them at the contest.
At 4:00am on Saturday at a typical contest he lights his Jambo Pit and gets the chicken out of the cooler. Each piece is placed skin down in a half size aluminum pan and seasoned on the back (meat) side with Fire Dance Chicken Rub - bit.ly/FireDanc... The pans go back on ice for 4 hours while he cooks the big meats.
At 8:00am the thighs come out of the cooler, and each is injected with Butcher’s Original Bird Booster bit.ly/ButcherB... then place skin side up in the pan. The tops are seasoned with more Fire Dance Chicken Rub - bit.ly/FireDanc... and the pans sit on the counter until time to go on the pit.
His Jambo is running about 310 degrees at this point and he places a piece of wood on the hot coals. In comps he runs Peach but at my house we used Hickory. The chicken pans go on the far left side of the Jambo (closest to the exhaust) and are left alone for 30 minutes. Eric stresses this part of his process is crucial. He doesn’t want anyone opening the pit while the chicken is cooking.
After 30 minutes he tops each thigh with a pat of margarine and places a lid over the pan. The chicken cooks for another 90 minutes and it’s time to glaze. There’s no checking internal temp or messing with the pit. It’s all time and temperature.
The chicken is fully cooked at this point (I’m guessing somewhere around 200 degrees internal), and all it needs is a glaze. Eric didn’t share his exact sauce recipe but he hinted that everyone should know what it is. I’m fairly confident it was a mixture of Blues Hog Original bit.ly/BlueHogOG and Blues Hog Tennessee Red bit.ly/BluesHog... . He did say that it wasn’t 50/50, but I don’t think you could go wrong with any sweet sauce cut with a vinegar sauce.
The sauce is heated just a few minutes and each thigh is dunked and placed on a wire cooling rack over on the hotter side of the pit. He lets them glaze for 10 minutes and then it’s time to put the chicken in the turn-in container.
I asked Eric if he ever tastes the chicken before he turns it in and he said never. “If you stick to this method, it’ll turn out great every time”.
He gets away with not scrapping the skin because he’s cooking the chicken at a higher temp and he covers it for 90 minutes. This process renders the fat and produces bite-through skin every time. I’m going to have to adopt his technique and see if I can beat him at a contest soon!
The thighs were tender and packed with moisture. The flavor was balanced, and you could pick up on the savory and sweet notes without it being too much of one flavor. I think the Hickory added the right amount of smoke flavor but I will be trying Peach just as soon as I can source some.
Thanks to Eric Lee from Fire Dancer BBQ! www.firedancer...
Connect With Malcom Reed:
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Malcom's Podcast - howtobbqright.c...
For Malcom's BBQ Supplies visit - h2qshop.com/
"I'm not a judge, I'm an eater", Thanks as always Malcolm, great video
Just answer the review
I understand you are a protective mum, but your son/daughter decided to take a holiday without telling us. We had a busy night that night as we were shorthanded, but my employees are all so awesome and always want the best for our customers, they pulled together to make up the slack
Or something like that, then leave it at that and leave her with egg on her face.
Steve Thea I need to know what this is about
Lol I was about to comment that lol great video
@@OkayAhhgain same
@@stevethea5250 You may want to delete this unrelated post, it clearly has nothing to do with BBQ chicken
I like when Malcolm said I know why I finish 2nd to you sometime. You can’t be anymore humble than that, that’s another reason he’s so good! Always learning and growing👍🏻!!
i respect how seriously this man takes his chicken. respect. looks delicious
don cherry lmao
don cherry He had to inject it with some kind of crap to make up for poor cooking technique. Lol. A good chicken thigh shouldn’t need that.
I wonder if it causes obesity and diabetes
@@briantuma1502 that’s bbq competition. If you don’t do it might as well not compete at all because you won’t win without it.
Also he should’ve taken the fat off from underneath the skin to give a better bite.
@@MegaFregel I've done it both ways, and to be honest, it's a negligible difference to the home cook. Competition is different, but it's not worth the effort at home.
A compliment from Malcom Reed on your barbecue chicken is the best it gets. That would be an awesome feeling for someone passionate about barbecue.
Some free time at home with this quarantine so decided to give this a go. Man, it was good and everyone went nuts over it. Followed it pretty close but cooked it with a Weber Gas Grill using a smoke box and my own rub, sauce and injection solution. The most important thing learned was cutting and trimming the chicken in the beginning taking out the knub and cartilage which left for some real clean eats. When everyone started thanking me for the meal, I said don't thank me, thank this dude Eric Lee!
Try competition bite through chicken if you wanna step your game
stop lying u went to kfc
I love the idea that you bring other people on your show and allow them to share their ideas too. To me, it adds flavor and it says a lot in trying to help others cook right. I like it!
I don't think there's a more satisfying channel in all of RUclipsLand... every time there's a new cooking video featuring Malcolm Reed, it brings a smile to my face.
It’s dope that you give these other guys a platform on your channel. Although they already have one I’ve noticed their subscriber count isn’t as high so it’s nice that you give them this extra boost.
You are the reason I got into American BBQ. You are the reason I stay with American BBQ, cant get any better.
“I’m a minimalist, I only cook on a Jambo” as my wife gives me an eye roll,,,
“I’m a minimalist, I only cook on the Jambo”... 5 minutes later show the $30K Jambo 😂
The most expensive one is $15k and this isn’t even that model
He's using the $9000 model
I thought the same thing, “minimalist” I just use a Jambo. If he was a minimalist he’d use something like a WSM....
..... umm try 21k cheaper lol
Hahaha I'm waiting for him to bust out the Webber. LMAO
Malcolm, you're a class act man, for real. You offer your own Killer Hogs products, but not only do you say in every video "you can use your own!", but then you go and link this guy's stuff, potentially losing money to the competition.
This just shows you're in this for the art, not the money.
I come back to this video every time I make chicken thighs just to make sure I’m not missing any steps. This method makes perfect thighs every time, I always get compliments on the chicken and send people to this video.
When he said this is where OCD kicks in and, we're all messed up in the mind for doing this lol. Such a true statement!!! lol
1:59 my guy trimmed that sooo good it looks like salmon!
have you ever seen salmon ?
@@stevethea5250 make your compagny et get it all.
@@stevethea5250 how did this turn out?
@@chrishannon9500 uh oh
Steve Thea try r/legaladvice on reddit they might help u
Love how Malcom tries to draw much info as possible for his audience/subscribers. Too bad the other person clearly does not want to share all of his knowledge (understandable) even the sauce/vinegar ratio.
i thought that too.
Great tips to up my backyard BBQ skills. I am actually going to get another shaker of AP today. This will be my third shaker this summer. I use AP on a lot of menu items not just meats.
Ass-Puss?
It’s just salt, pepper and garlic salt. You can buy that stuff bulk at any store. I always make my own ‘The BBQ Rub’ using the recipe on howtobbqright.com.
Malcome. You totally rock. I wish I could taste your food. I love when you introduce a segment, then give a genuine smile before you continue. I'm a huge fan. I wish you and your loved ones well.
9:35 WISE WORDS FROM A WISE MAN! WELL SAID SIR!
You’re my go to channel, just left the store wanted to smoke something this time I went with a bird. Never had smoked thighs so when I got home your the first and only place i went to to know the best way to do some smoking. Thanks Malcom
Love Malcom!! I love how he asked questions that he already knew the answers to. Questions that the viewers might ask. Great video!!
Thank you for another Version for chicken thighs. Malcom your #1 in my book.
I highly doubt your cooked chicken will beat my live one
LOL
Sure will
taylor sheldon
You Cuban ?
🤦🏻♂️
🤣
You have become my smoker mentor! I have smoked ribs, chicken, pulled pork, and sausage using your videos. All of them were a hit!
Malcom keeps uping his game on the channel and i love it!
I'm in love with that accent.
4:43 My God that's clean
Don’t ever change, Malcom. 10/10
I just did my initial burn in on my new RecTeq 700 and this in on my list! These thighs look insane! The only comp I will be in is between me, my wife,and kids to see who can get to these things first! Awesome recipe!
I have been struggling with rubbery skin. Someone recommended this video. And BAM! PERFECT bite through skin!
There seem to be a lot of Americans feeling they lack culture in their roots. I've seen many such comments on videos and internet media. Then I watch these vids like this one and I'm like what are you all talking about, Americans are just awesome, and they do have a culture, and a great on at that. You guys are as hard working as you are smart and pleasant, you should be proud of that. Your own media is on a propaganda raid to make you feel inferior, that's just wrong and not true at all. If anything you should feel proud of yourselves, the american people are just great all around. Your government though , now that's a different story...
Appreciate that thank you
Your channel is one of the best BBQ channels out there easily. Keep it up big boss
I remember when Eric was kicking everyone's butt with those big Weber grills.
me too!
"...and that's all the butter you're puttin in there..." as he adds an entire brick
I just made this. I think it may be the best chicken I ever had. I ate it all with no sides haha.
Gotta love how close the bbq community. Kingsford should do a bbq pitmaster youtube addition.
All that melted butter will give my cardiologist a heart attack.
dcentral but your tastebuds would thank you.
I was like he’ll yeah healthy eating on the smoker. Was I ever wrong. I bet it tastes amazing though
Wait to you find out how much butter is used for mashed potatoes, a lot more than that chicken does
I just did this with killer hogs “the bbq rub”. Mixed the bbq sauce 2 parts sweet baby rays vs 1 part vinegar based sauce (homemade).
These were the best chicken thighs I’ve ever made!!
I just learned a new way to grill my chicken ,An injection booster..Im gonna try this.Thanks.
Fr I never thought of using it for chicken
@@Bighomiehobbs I know right,sounds yummy
Make sure you do the pan. Or prepare for it to all run inside your grill.
@@krich106 ..Thanks.
This guy just proved that scraping the skin is not needed.
its all temp
Always thin the skin. If it pulls off on the 1st nite you're screwed, and that's exactly what happens if you don't trim the skin.
I just bought a bottle of your sauce here in Corpus Christi. I’m never buying another bbq sauce it’s heaven
I'm not a Judge, I'm a eater. Classic!
That Southern Accent is perfect for them Barbeque Chicken Thiass
I really think it is great, that you bring other cooks to your show. BUT, you still are the boss of the Q!!
Thanks from Germany! 🇩🇪
Awesome way of cooking and cool skills setting it up thanks for sharing with love from India
8:30 "if we are doing this competition barbecue, I think we all are a little messed up in the mind to begin with" truer words were never spoken
Wow, those thighs were incredible. Thank you so much for the detailed recipe and instructions!
My god, that chicken got my mouth watering! Can’t wait till smell-a-vision is invented!🙌🏻
“I’m not a judge, I’m an eater” 😂😂😂 me too!
That color doe 🔥🔥🔥
I do a rub 6 hours prior and baste my chicken during with a sweet vinegar based solution while smokn the chicken. Never tried injecting. Didnt think I ever needed too, kinda think it's over kill. I'm old school and like to be able to taste the chicken. Already got alot of flavors going on.
Cheers guys!
Fun video to watch, Malcolm is just the nicest dude!
Hubby and I are new to this but I love your videos and have tried several recipes based on your videos. Thank you for the info and please keep up the awesome work!
I just learned my definition of a “pat” of butter is wrong...very wrong
Yep, I'm doing this recipe right now and was watching the video to make sure I had everything right and noticed I was way light on the butter.
Only guy I have seen that didn't use that tool to puncture the skin. Shows it's not needed. Good stuff!
I am a minimalist I only use one smoker, it’s a $10,000 dollar smoker but only one !! I’m clicking on this guys site and getting some of his rub! Gotta try making this one!!
I think he meant a dry brine not a dry braise lol 2:35. Absolutely love all your videos. Keep em’ coming !
Agreed!
Dry braising would be challenging 😀
3rd time I’ve watched this video. Gets better everytime
This is the first time I have ever heard anyone talk about using Peach. I have a peach tree that was trimmed and has a couple healthy limbs and was afraid to use them thinking maybe the smoke would leave a rancid flavor or something. Glad I saw this and those thighs look super good.
That trim is so clean
This Cat is the real deal. He knows his Deal and his (S) is in one sock!
That chicken looks absolutely bangin!
I’ll judge my first barbecue competition just the other day at my local church and it was fun and I had a blast
Those thighs looked phenomenal!
Awesome looking comp chicken there Eric, good luck at American Royal, like an update on how you scored. Great video Malcom!
I'm a chicken challenge champion, but now it's going to the next level, thanks for the tips....
Nice video. Thanks so much for sharing!
This guys store is right up the hill from my house. Mind blown. I need to stop in sometime and see what they have to sell.
He is keeping his secrets secret I love it haha
Eric is a great guy!
I gave this a try and the chicken was overcooked and mushy . Cooked at 325 for a total of 2 hours. I'm going to try 1.5 hours @ 325 next time. Thanks for a starting point.
gorgeous video. i appreciate what yall are doing!!! much love from L.A. Cali
Very nice video. This might be a stupid question but I really like your shirt. I don't see it on the website. What is that shirt?
Your chicken looks great and tasty one of the best videos I've seen
I'm a judge, keep the chicken coming,l will let you know when it's perfect.
Couldn't wait for this video Malcolm... great job guys. Cheers for showing the trick of new KCBS rules ;-) !!
You guys mentioned a 50/50 mix for the sauce to cut it...is that 50 sauce and 50 water?
I don't do comps but definitely going to try this out. Thanks
Make more videos please !! I miss watching your cooking videos bc I’ve already watched all the old stuff .
I'm definitely gonna try this with my chicken Unfortunately being an Arizona it's hard to find peach wood
I followed this. Turned out great.
Just got my first smoker! Going to give this a crack and see how it turns out.
nice bite through! with out even removing the skin and scraping the fat off ?? What hawed he do that?
Congrats on 700k subs!
Nice! Thanks for sharing your cook. Looks great, bet it taste great too!
So 2 hours of cook what temperature are you looking for at end?
great, greetings from germany!
Just made this Tonight learned some new tricks game changer right here Awesome Recipe thanks!
Ah yes. A man of culture. I also light up my smoker in sandals. lol
Malcolm, thank you for your time ;
Love this guy.
Hey Malcolm! The Fire & Water Cooking Podcast with you and Rochelle will be airing Sunday Morning! Love the videos for sure! I love thighs on the smoker for sure...
Boo
What was the pull temperature?
Looked great, nice video👍🏻
I made these yesterday. They were delicious but the meat was dry. Anything I could have done differently? I followed instructions to the letter.
that man has never been scared of food in his whole life.
Amazing
I’d sell my house for that chicken right now 🔥🔥
He wined and dined those chicken thighs.
I'd give my left arm
@@Metzger23 Oh, and sack the guy. Tell him he is not welcome back. Unless he gets his mum to remove the review.
Does the skin crisp up at 325° ?