BBQ Competition Chicken 100-Second Tip KCBS TOY 1st Place Harry Soo, SlapYoDaddyBBQ.com

[@Forevertrue]

Harry I always learn a lot from you videos. Even without your product ( which I know is important). All your techniques on cooking and evaluating the chicken, are so valuable. This will up anyone's game! Time is an underestimated element. Thanks again Harry.

[@SlapYoDaddyBBQ]

Thanks for stopping by. If you haven't already seen them, I have other chicken videos to up your game: Comp Chicken - kzbin.info/www/bejne/jHSbl5eKqM-SoLs 6 Chicken Injections - kzbin.info/www/bejne/rmOWf6uOoMuKbdU Meat Glue Jaccard - kzbin.info/www/bejne/bmTKY4h4eq-Ah5Y How to trim - kzbin.info/www/bejne/aGbYl6KtlLKdfdU Shaping - kzbin.info/www/bejne/fHenamBsbpmDmtE 100-seconds Part 2 -kzbin.info/www/bejne/j3y5l6dqp9aBl9E Ultimate chicken - kzbin.info/www/bejne/Y5WqdaqMgsqbi9k

[@manoahumada]

Thank you very much for all of your teaching! I just took 1st place chicken in our first KCBS Backyard Compitition using your rub and techniques!! SVBBQ Championships

[@SlapYoDaddyBBQ]

Mano Sr. Ahumada what great news! Congratulations! Please send me a pic or two to [e-mail]. Well done!

[@tonycoleman4967]

Sorry Harry, you said you got lucky, but that's not luck, that was pure skill and knowledge. Your talent does not need luck. The luck came to me as I discovered your channel. Thanks for sharing.

[@SlapYoDaddyBBQ]

Thanks for stopping by and for your kind words. I've been cooking BBQ for a few years and it's like golf. You can play the same course on Fri and Sat, and the game on both days is different as conditions are different. Hopefully I can share black belt tips so your game is championship level every time you tee up! Cheers

[@socalcook]

Hi Harry, I've got my first chicken comp coming up in a few weeks. I've watched many, many videos on comp chicken in preparation for this event and I have to say your videos are above and beyond the others, ultra informative. I'm using every technique you've taught in your videos and hopefully it brings me success. Thank you for all of your videos, my dream is to take your class someday. Thanks again!

[@SlapYoDaddyBBQ]

Take walks and get some mullah

[@dbutler27]

Followed this routine for chicken this past weekend for my sons engagement party, and knocked the Sox off my guests with my Chicken, they loved it, thanks for sharing Harry, your tips have always helped my cooking.

[@SlapYoDaddyBBQ]

Happy to hear Dave. Congrats on your son's engagement. When is the BIG day?

[@dbutler27]

@@SlapYoDaddyBBQ small ceremony May 30th

[@harsoo]

@@dbutler27 congrats!

[@RaleighSmoke]

Great video, Harry! The info you are willing to pass on is so valuable. Thanks for doin it!!

[@SlapYoDaddyBBQ]

RaleighSmoke You're very welcome. Let me know if you have topics of interest you'd like me to cover. Thanks for watching.

[@SlapYoDaddyBBQ]

I did a fun housecall last Sun kzbin.info/www/bejne/pmTbfXqGr5utjKM

[@curtspecialbbq6036]

Once again great video Harry Soo I'm going to try to cook some chicken thighs like that this weekend. Thank you for all your wisdom and knowledge and your bag of tricks

[@ScottysBackYardBBQ]

thats about how i been doing it for 35 years great job harry. great videos..

[@keithw4605]

Thank you Harry. Great video, I just received my order of your products can’t wait to try this!!

[@SlapYoDaddyBBQ]

Keith Walls Glad you found the videos helpful. Send me pics of your chicken walks and trophies. Let me know what other topics you'd like to see in the future. Regards, Harry

[@THEREALSHOWBBQ]

Looks awesome bro. Those are definitely winners to me. That Jailbird chicken rubs is awesome. I used it on a no beer can chicken a few videos back.

[@SlapYoDaddyBBQ]

I will have another 100-second video and a Nirvana Chicken video coming soon

[@AngelGarcia-uo1xy]

Thanks for the tips Harry and thank you for sharing the BBQ Love!

[@SlapYoDaddyBBQ]

Angel Garcia Thanks for watching. I also do housecalls kzbin.info/www/bejne/pmTbfXqGr5utjKM

[@clintwurm1802]

Nice, I will test it this week at home to prefect it then off to BC for mothers day as she loves bbq chicken and this will be a winner winner chicken dinner!

[@SlapYoDaddyBBQ]

You're a winner for giving your Mom some chicken love!

[@jdmloft]

Learning so much Harry. I’m ready to try slap yo daddy!! Can’t wait to try some of your products. Thanks again for sharing your techniques. (From another IT guy)

[@SlapYoDaddyBBQ]

Thanks from another IT guy! Appreciate you dropping by and leaving a comment. May your CPUs hum as good as your barbecue pits!

[@DaveyDee23360]

Great video displaying great content. Love the effort and time you put into your channel. I was wondering what would cook time be for chicken if cooked at 225 degrees? What would be the negatives if any, while cooked at a lower temp 4 a longer time? Thank you and keep up the gr8 work

[@SlapYoDaddyBBQ]

I tried many temps for best comp chicken. 275F is best. 225F doe not render the under skin fast enough and the meat dries out before the fat is rendered

[@JPBBQ]

Thank you so much Harry. I am gonna try this technique this weekend. I subscribed too. Great info

[@tonyrivera6652]

Thanks Pit-Master! Cali’s Finest! 🍗🏆🥇🥇🥇🥇🥇🏆🏆🏆🏆🏆🏆🏆

[@SlapYoDaddyBBQ]

Thanks for stopping by and your kind words

[@NorthTexasBBQAddicts]

That chicken looked great! And i know it was! Great Job HarrySoo

[@SlapYoDaddyBBQ]

What's New BBQ Glad you liked the video! We cooked some pretty decent briskets on Sunday at Baby Back Maniac's in Dallas. Look forward to seeing your version of the collab shoot we did. Super fun day and let's do it again soon!

[@NorthTexasBBQAddicts]

Harry Soo I agree it was an awesome day!! Thank you for bein a part of it. i cant wait to see everyones version of it either!! Looking forward to the next time we can get together! keep sending that love out to the world brotha!

[@crazymanwithastick]

Half chickens are a popular competition style down here in Louisiana. Would this method work for half chickens as well?

[@SlapYoDaddyBBQ]

Yes, I cook Texas IBCA sanctioned contests and use the same method as half chicken is the allowed cut

[@crazymanwithastick]

@@SlapYoDaddyBBQ Thanks so much Harry! Gonna give it a whirl this afternoon. Take care!

[@stephanieyeminez89]

Hi from California city ca we are Harry huge fan. We loved watching you on BBQ pitmasters. What is it like too compete against Myron and the rest of the gang. Thank you

[@SlapYoDaddyBBQ]

Thanks for watching. Myron is a super nice person and his TV persona which makes him famously likes or disliked is different than his real person. We are good friends and he's a terrific cook

[@SouthernCoastalCookingTM]

looks great. Just a couple questions. So you did not scrape any fat from the skin correct? If the skin had pulled off on your first 45min test how much longer would you have cooked the chicken?

[@SlapYoDaddyBBQ]

Southern Coastal Cooking Nope, no scrape needed. The skin will NOT pull off if you get into the 100 second window. That's why I showed you in detail how I do it as I keep getting questions about my black belt technique that won me 1st place KCBS TOY chicken. I'm too lazy . . . er, process efficient to scrape, Jaccard, or meat glue! :-)

[@831zapata]

The glove is a good idea thanks for the tips

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for stopping by

[@bmakel]

What flavor wood chunks were you using? Awesome video!

[@SlapYoDaddyBBQ]

Brad M I like apple or peach on chicken. Thanks for watching

[@rferrellvending]

Enjoyed your vid? Chicken looks great and congrats on all your 1st place wins.

[@SlapYoDaddyBBQ]

Thanks for watching and for your kind words. Plenty more helpful videos coming.

[@MiddletownMike]

Harry, I noticed on this video and a few others that you place wood chunks on the grates of your smoker. Why is that?

[@SlapYoDaddyBBQ]

Sorry the wood chunks were left over from a previous cook to prop up some meat . They have no effect nor were they used on my chicken cook. I should have removed them as more than one viewer asked me about them. You are very perceptive and eagle eyed. I didn't see the chunks until someone mentioned it to me. Duh!

[@MiddletownMike]

Harry Soo Thanks so much for the explanation. I wasn't sure if the chunks were for show or actually served a purpose and I should be adding a piece or two next to my meats ☺ I loved watching you on BBQ Pitmasters and now love even more that I can watch and follow you on KZbin.

[@SlapYoDaddyBBQ]

Thanks Michael. Pitmaster was a fun show to be on and definitely not as crazy as the two episodes of Alton's Cutthroat kitchen I was in. Hmmm . . . perhaps I should spread a rumor that Harry has a secret black belt trick to cook chunks of wood on his WSM top grate to infuse championship mojo into the meat in the pit! LOL!

[@NuYahWuhSent]

Look👀 at the attention every chicken🐔 thigh gets...... amazing!!

[@SlapYoDaddyBBQ]

Yes, that's what it takes to earn a $10,000 check at a BBQ championship!

[@slicvic1]

Why are the wood chunks next to the chicken?

[@SlapYoDaddyBBQ]

Left over from propping up briskets in a prior cook. Please see my brisket videos for my wood chunk trick

[@nathanaelcollard2151]

Thanks for sharing your BBQ knowledge, I have always been intimidated of cooking competition chicken because of the skin prep. I will definitely try this technique. I think there would be less confusion if you called it 300 second chicken since you're checking it at 5 min intervals.

[@SlapYoDaddyBBQ]

Hey Nathanael, I posted 8 chicken videos so I hope you can find a technique and explanation that resonates with your understanding and comprehension. English is my third language and even after my 35 years living in the US, I still struggle to be descriptive and concise :-)

[@gstavra]

Hi Harry - great video and thank you so much for sharing. Hope you have time to answer two questions. 1. Where does the 100 seconds come in? Is that how much time you spend prepping one thigh or maybe you wait 100 seconds after pulling the piece to take your test bite? 2. What recommendations do you have for keeping the chicken cool during the rub process for someone who is doing comps with only a popup tent and an igloo cooler for the meats?

[@SlapYoDaddyBBQ]

George Stavrakakis The 100-second window helps you to remove the chicken from your pit so the skin is tender but does not pull away. This 100-second window represents the sweet spot during a competition chicken cook which lasts a total of 1:20 to 2:05 hours. Before the 100-second window, the skin is rubbery. After the 100-second window, the skin shrinks and ruins the appearance. This window is tiny so I made the video so you can recreate my 1st place USA KCBS chicken without wondering how to do it. Kapish? Good luck and send me pics of your chicken trophies!

[@SlapYoDaddyBBQ]

George Stavrakakis For your question #2 I suggest you keep the chicken in your cooler. I use a Cambro UPC600 with ice packs. This is the one I use www.amazon.com/UPC400110-Loading-Ultra-Pan-Carrier/dp/B000XAUZZ2/?ref=exp_inf_pl_influencer-2e55962b

[@davecowan4174]

Interesting. So you claim that the skin is best 100 seconds after it is pulled from the smoker. In competion, how do you hold the chicken after it is done until turn in so you can have the 100 second time period? When you turn your chicken in, I am sure that it is more than 100 seconds until the judges eat the chicken. I do not understand.

[@SlapYoDaddyBBQ]

The 100-second is the sweet spot window during the second phase (foil) for getting perfect chicken skin. Before the 100-second window, the skin is tough. After the 100-second window, it pulls away and looks crappy. I use a Cambro UPC400 to keep my chicken cool. This is perfect one for comps. I have two www.amazon.com/UPC400110-Loading-Ultra-Pan-Carrier/dp/B000XAUZZ2/?ref=exp_inf_pl_influencer-2e55962b

[@SlapYoDaddyBBQ]

Let me clarify. I'm NOT saying you only have 100 seconds to serve the chicken to the judges. I am saying that the window to perfect chicken skin in a 2 hour chicken cook is about 100-seconds. The thighs are good for 20-30 minutes after you set the sauce on your smoker. For KCBS contests, my thighs go in at 9:40 am Sat and get foiled around 10:40. They are done around 11:30 to 11:40. I hold them in my Cambro until 11:50. At 11:50, I trim 7 pieces (1 for tasting), sauce, and place on top grate of my WSM-18 for 3 minutes. Then I plate in the box and turn in by 12:04:59. Kapish?

[@TOOTHPIKSBBQ]

WOW man!! Awesome instruction and technique!! Just sub'd!!

[@SlapYoDaddyBBQ]

Toothpiks BBQ Thanks for watching. I also do housecalls kzbin.info/www/bejne/pmTbfXqGr5utjKM

[@dochazel2]

Thank you! I'll think of ideas after I watch your current videos (don't want to ask something that's been answered already)

[@SlapYoDaddyBBQ]

dochazel2 If you watch all my 6 chicken videos and still have questions, then please ask. Thanks.

[@johnjackson-pu3xo]

Woo wee them there be looking scrumptious I got to have it in my belly

[@harsoo]

john jackson not too difficult to make some John. Thanks for stopping by.

[@jamiemantini4750]

Thank you for your videos Harry. Your chicken looks great. Do you feel that the judges are consistent with the amount of sweetness they expect across the country? . It seems to be over the top in the northeast.

[@SlapYoDaddyBBQ]

Jamie Mantini I think that on the West Coast, bold, sweet, and strong flavors seem to do well. As we say, good barbecue is good barbecue, is good barbecue. I did a fun housecall last Sun kzbin.info/www/bejne/pmTbfXqGr5utjKM

[@bobogus2018]

Bite thru is better than rubbery, sure, but it’s not (imo) better than crispy, crackly skin e.g. Peking duck style. And it’s easily achievable is you finish the chicken on a gas grill.

[@SlapYoDaddyBBQ]

Yes, you are right that it may not be Peking duck skin. You can actually get Costco rotisserie type skin by cooking around 325F - 350F if you like to cook that type of skin for your friends and family. In comp chicken, the objective is to win a $10K check and the Costco-style skin will likely not do it. When properly done, the skin on the thigh is not rubbery and has an unctuous luxurious mouthfeel. It's not easy and that's why it's called the Devil Meat

[@andredaniel1630]

How do you hold you temperature? I struggle to keep my temp at where i want it. Any tips appreciated! Thanksa

[@SlapYoDaddyBBQ]

Yes please watch my WSM videos. Look under Gear Playlist

[@95SLE]

Harry: After applying the rub to the chicken do you put them back into the brine for cooking on the grill or into a clean foil pan?

[@SlapYoDaddyBBQ]

Use a clean foil pan when you cook in the pit. They are cheap at Sams Club which is the one I use

[@95SLE]

I made this recipe yesterday. Wife loved the thighs.

[@runbabyrunrun2912]

During the 1st phase of cooking, do you add any liquid to the pan, to prevent the chicken from sticking to the pan?

[@SlapYoDaddyBBQ]

No need as the liquid from the chicken renders. You will have 1/4 inch of chicken juices at the bottom of your 1/2 foil pan. Protein is 70% water. For example, beef jerky is 20% water. Thanks for stopping by. Merry Christmas. Be sure to check out my many Christmas recipes posting this month.

[@runbabyrunrun2912]

Harry Soo, Thank you so much. Merry Christmas to you and your family also.

[@thefireman285]

Thank you for making this video! When you pull your first piece for a test, are the rest still cooking? or do you pull the pan and put back on if you need to go to 50 min test?

[@SlapYoDaddyBBQ]

I pull the whole pan and test bite one piece. If the piece I test is perfectly bite-through, I remove the foil to stop the cooking for the whole pan. If not perfect, I put it for another 5 minutes and repeat.

[@thefireman285]

OK Got it. Thank you for the reply. I am not a competition smoker, but I do enjoy taking my cooking to the next level. I live in Kansas City, Home of The American Royal World Championship BBQ contest. If you come to compete here let us know. We would be happy to assist you in whatever you need here.

[@SlapYoDaddyBBQ]

Thanks. I've been fortunate to cook the Royal a few times. Thanks for the offer of help. Warm regards, Harry

[@calibbq8835]

Love your videos can't wait to try your rubs....

[@SlapYoDaddyBBQ]

Richard Castaneda You can click SHOW MORE to see the links. Buy BBQ Gear on Amazon that Harry likes: tinyurl.com/yb9o526a Harry's rubs and sauce on Amazon: tinyurl.com/lqh5mdn Harry's rub and sauce on his website: www.slapyodaddybbq.com/store/

[@wmrrock]

You pulled at 208º isn't that high for competition chicken? Would you...could you use the same method for cupcake chicken?

[@SlapYoDaddyBBQ]

Yes, same works for cupcake chicken. Wish you and your loved ones a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019! Here are my previous chicken videos if you'd like to binge watch when you have time Comp Chicken - kzbin.info/www/bejne/jHSbl5eKqM-SoLs 6 Chicken Injections - kzbin.info/www/bejne/rmOWf6uOoMuKbdU Meat Glue Jaccard - kzbin.info/www/bejne/bmTKY4h4eq-Ah5Y How to trim - kzbin.info/www/bejne/aGbYl6KtlLKdfdU Shaping - kzbin.info/www/bejne/fHenamBsbpmDmtE 100-seconds Part 1 - kzbin.info/www/bejne/j3y5l6dqp9aBl9E 100-seconds Part 2 -kzbin.info/www/bejne/j3y5l6dqp9aBl9E Ultimate chicken - kzbin.info/www/bejne/Y5WqdaqMgsqbi9k

[@wmrrock]

I used this method at FIRED UP FLORIDA BBQ competition on Jan 1, 2019. I took home GRAND CHAMPION TROPHY. Thank you Harry Soo. www.firedupflorida.com

[@SlapYoDaddyBBQ]

@@wmrrock Way to go! Congratulations! Send me a pic to [e-mail]. Thanks.

[@jasongleason6252]

Soo awesome!! When would be a good time or temp to add sauce??

[@SlapYoDaddyBBQ]

After trim for box, dip in sauce and set in pit for 3 mins

[@CentralTexasGrilling]

Howdy Harry! Maybe I missed it but how long did you cook the chicken before you covered in foil?

[@harsoo]

Aim'em and Claim'em Smokers until crust or bark sets about 45 to 60 minutes

[@sugparra2057]

Aim'em and Claim'em asking Harry is legend. My two favorite BBQ channels.

[@thesledge1969]

Hi harry love the videos. How long would u cook chicken legs

[@SlapYoDaddyBBQ]

About 80% of time as thighs. I suggest you test cook to nail the timing using this technique. You'll get to walk at a contest I know it! :-)

[@thesledge1969]

@@SlapYoDaddyBBQ thank u harry. Ur the best. I miss seeing u on tv on pitmasters. Gd luck to ur team in this years contests

[@johnnybside]

Great video. But I went on Amazon to order some of your Slap Yo Daddy Chicken Rub & Amazon will not ship that product to Canada. Is there anything you can do to get that changed? I would like to try and help support those of you who make great videos and share great advise, but it is a common problem that most products (rubs etc.) that you all sell are not able to ship up here.

[@SlapYoDaddyBBQ]

You can get my rub online at soupbase.com. David Sievers who runs the site is my copacker and he's based in Cleveland. He ships to our customers in Canada and overseas.

[@hcruz3008]

Harry love ur stuff and use your products. Please upload a Ibca video for whole chicken or chicken half’s

[@harsoo]

Thanks. I'm working on an IBCA or Lone Star half chicken video since I've won GCs under those sanctioning bodies. Doug Schieding of Rogue Cookers won the Houston Livestock world championship using my chicken rub and I joined his team when the defended his title in 2016 www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/

[@hcruz3008]

harsoo thanks for your quick response

[@yajrez]

Wow Harry soo. I plan on trying this technique out with the foil! Would this work on a gas grill?

[@harsoo]

Sure it would. Just won't get smoke flavor but very good. Thanks for watching and stopping by

[@michelespagnolo917]

Your video are just amazing,thank you so much for share wit us, have you done any video about chickens wings?i will love to see your way ,thanks again kee like that ,

[@SlapYoDaddyBBQ]

Hey Michele, I have some wing recipes on my food blog site www.slapyodaddybbq.com/?s=Wings&x=11&y=13 I'll do some wing videos in the future. Thanks for stopping by

[@michelespagnolo917]

Thanks again ,I really hope 1 day I can meet you ,you are legend 👍👍👍

[@harsoo]

@@michelespagnolo917 if you are in Texas, I'll be in Dallas mid March at the huge HPBExpo event

[@Smurfatnz]

Awesome video once again Harry. What temp do you like to take your chicken to .

[@SlapYoDaddyBBQ]

The Smurf You're very welcome. I don't worry about my internal temps because the important point is the collagen is properly rendered and the skin is bite-through tender. It usually is around 205F - 215 F when I get my thighs into that 100-second sweet spot in a comp cook.

[@Smurfatnz]

Thanks Harry time to give chicken a try again this weekend

[@digitalayon]

Harry, I am really liking this. Thank You! how would this be on a Santa Maria grill?

[@SlapYoDaddyBBQ]

Provo Pit Barbecue - Yes, you adjust your movable grate to get 275F and you can use the same technique I taught in my video. Thanks for watching and subscribing

[@digitalayon]

Harry Soo Thank You Harry. I will have to give this a try. FYI great visit with Troy and Justin. Those are great guys and have become a great acquaintance to me.

[@fazzfoodjoint5380]

I'm confused what was the 100 seconds he kept saying 100 seconds when did that come into play

[@harsoo]

fazzfood joint The 100-second window is the window where chicken thighs are perfect during the foiled stage of the cook. Stage 1 is to set crust which takes between 45 to 60 mins. Once crust is established,go to Stage 2 to foil the pan of thighs. The purpose of Stage 2 is to render the collagen and fat in the skin so the skin is bite through tender when the BBQ judge bites into it. If you are under the 100 second window, the skin is tough and not bite through. After the 100-seconds, the skin shrinks too much. Hope this helps. If you can't accomplish this small window, you can scrape. Jaccard, and use meat glue which I show in one of my videos. Thanks

[@fazzfoodjoint5380]

@@harsoo yes sir very helpful thank you I'm going to try it when I make my orange marmalade and Sriracha chicken thighs next time thank you

[@woodsonbbq9638]

Are you running the WSM with water in the pan or dry? Doing my first competition chicken in a month, wish me luck.

[@SlapYoDaddyBBQ]

I run it dry. Be sure to watch my 8 comp chicken videos (see my Playlist) so you can master some black belt tricks and techniques. Good luck and take a chicken walk and send me pictures!

[@SlapYoDaddyBBQ]

kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists?

[@jenniferw8963]

Very nice lighting Harry!

[@SlapYoDaddyBBQ]

J G Thanks. Am slowly learning how to shoot better video on my Galaxy S8. Hard to imagine I've posted 50+ videos

[@fishindoc6025]

Thank you for this video.. is it possible for you to define what the "perfect" bite is?

[@SlapYoDaddyBBQ]

A perfect bite is when the skin is tender and after the bite, you see your teeth marks on the meat, the meat feels tender when you chew in your mouth (some judges push the meat onto the roof of their mouth to gauge tenderness), and the whole skin does not come off with the bite.

[@fishindoc6025]

Got it! Thanks..and thank you so much for sharing . I'm a hobbyist with this but love upping my game. I bbq about 3x/wk and love watching technique videos!

[@Silverstack3r]

Quick question. I thought you said that you were injecting with the chicken soak and would let them sit overnight. In the next scene it said to let them soak in the excess chicken soak for a couple hours. Do I understand correctly that you injected, let them sit overnight, poured in the extra brine from the night before and let them go another 2 hours?

[@SlapYoDaddyBBQ]

Sorry about the confusion. Me bad. Some brines are very salty. What I meant to say was "The soak time depends on the saltiness of your injection liquid. Start with 1-2 hours and increase the length of time of your soak until desired saltiness is achieved when you taste the cooked meat"

[@zeenaskitchen2095]

Wow so yummy. Pls stay connected always

[@SlapYoDaddyBBQ]

Thanks for watching and for your support. Sending BBQ love to you!

[@prestonbuffington954]

Nice video Harry. Thanks for sharing.

[@SlapYoDaddyBBQ]

Preston Buffington Thanks for watching and let me know what other topics you'd like to see in the future. Regards, Harry

[@prestonbuffington954]

Harry, not pushing but since you asked, I;m the one who asked you to show how to set up a WSM 18.5 for low and slow cooking. How to set up the charcoal basket, wood chunks, vents ect. When you have the time. Thanks.

[@SlapYoDaddyBBQ]

Preston Buffington Yes, I"m working on setup a WSM18 for comps. Also how to setup a WSM14 for comps and my Tamale Pot for comps. Thanks for the reminder. Stay tuned.

[@ahuentelman]

Just want to clarify, you said chicken was at about 211 degrees when you tested it for bite through?

[@SlapYoDaddyBBQ]

Yes, on that day, that cook, that chicken, and that pit, it was 211F. As I reminded everyone in the video, DO NOT go by internal temps. Go by crust in Phase 1 and bite-tenderness in Phase 2. You only have 100-seconds to get into the sweet spot.

[@ahuentelman]

Harry Soo thanks! I always have just gone to 165internal but excited to try this way out

[@bigcanobbqshow9144]

Great video Harry

[@SlapYoDaddyBBQ]

Big Cano BBQ Show Glad you found my video helpful and let me know what other topics you'd like to see. Regards, Harry

[@lyleswavel320]

Wow, looks awesome

[@SlapYoDaddyBBQ]

lyle swavel thanks. follow my easy steps

[@dbutler27]

Thanks for the tips Harry

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for watching. Happy to up your game while I up my game! Take lots of chicken walks and send me pics!

[@CookinWithJames]

love this video!! where can I buy your rubs?

[@SlapYoDaddyBBQ]

You can click SHOW MORE to see the links. Here they areBuy BBQ Gear on Amazon that Harry likes: tinyurl.com/yb9o526aHarry's rubs and sauce on Amazon: tinyurl.com/lqh5mdn Harry's rub and sauce on his website: www.slapyodaddybbq.com/store/

[@thesledge1969]

Hi harry, how long do u cook chicken thighs

[@SlapYoDaddyBBQ]

I cook about 45-60 minutes uncovered and 45-60 minutes foiled Please see the other 8 chicken videos where I go into detail.

[@thesledge1969]

@@SlapYoDaddyBBQ thank u for the help harry. Loved the show u were on

[@FeeldaFia]

What is the meaning about the 100-Second part exactly?

[@SlapYoDaddyBBQ]

Comp thighs have perfect bite through tender skin that will not pull away when you bite a piece within a 100 second window in a 2 hour chicken cook. Before the 100 sec, it is not tender bite through. After the 100 sec sweet spot, the skin shrinks too much

[@FeeldaFia]

Do you mean within 100 seconds after you take it off the grill?

[@SlapYoDaddyBBQ]

You have to take it off the grill within the 100-second window in a 2 hour chicken cook for competition thighs.

[@FeeldaFia]

Gotcha thanks for responding! Love the videos.

[@cookieman136]

Mind blown!! Harry - why the wood chunks on the top rack of the smoker? And do you normally go for an internal temp above 200? I go for ~180, and maybe that’s where I’m going wrong... chicken is not my strong suit, so thank you for the tips as always.

[@SlapYoDaddyBBQ]

cookieman136 Those were chunks left behind in a prior cook. Not related to chicken video. Internal when done is over 200F so don't worry. Follow carefully my instructions and get your chicken into the 100-second sweet spot consistently. Send me pics of your chicken walks.

[@jimstevens2668]

Is this a direct or indirect cook?

[@SlapYoDaddyBBQ]

Indirect cook at 275F

[@jacobolmos7256]

Great video got to give this a try

[@SlapYoDaddyBBQ]

Jacob Olmos Thanks for watching and send me pics of your chicken walks! Regards, Harry

[@handcannon1388]

That was a good tip on using the Rub-r-glove to protect your spices from biocontamination. Do you usually just marinade and rub the chicken, or do you glaze sometimes, based on historical preferences of regional judges?

[@SlapYoDaddyBBQ]

I use a variety of techniques depending on my mood including dry and wet brines and injections. I think good chicken is good chicken no matter where you compete. Thanks for watching

[@g.florez4326]

Do you ever use a offset smoker

[@SlapYoDaddyBBQ]

Yes, I've used a Lang, Meadowcreek, Jambo, Horizon, and Klose. I don't own one but I have dozen of pitmaster friend who have all the pits you find in the world.

[@mintcustoms3086]

Harry mine comes out soaked in water ?

[@harsoo]

Mint Customs drain off the purge liquids

[@BigLou956]

That chicken looks awesome...

[@SlapYoDaddyBBQ]

Luis Palomo thanks much!

[@wash-and-go]

Hey could you do a turkey before Thanksgiving?

[@SlapYoDaddyBBQ]

Sure thing. Meanwhile see my website for gobble gobble recipes www.slapyodaddybbq.com/?s=Turkey&x=11&y=10

[@johnknapp6328]

Chichen looked great, were is the weber summit

[@harsoo]

John Knapp Weber smokey mountain 22. The summit also will work

[@carlbailey1301]

Harry do you think that the thigh pillow will ever go away as the go to in KCBS competition? Seems if anything other that a thigh is turned in, it finishes way out of the money.

[@harsoo]

Carl Bailey Teams I know have won with drums. I don't know any who have won with breast or wings. Goal is to turn in product that gets you a walk and a check. So I do what I can to get a BAT (Big Ass Trophy) and mullah! :-)

[@carlbailey1301]

harsoo ... your right, We’ve single handedly tried to change to culture and was shot down. That said, we’re not completely stupid. Ha.. we too always have our eyes open for the BAT! Come to KCBS contest in Jonesboro Arkansas this September and school me in the ways of awesomeness!

[@txgaspimp9321]

Harry did you say temp was 211 ??

[@SlapYoDaddyBBQ]

On that day we went to 211F. I suggest you don't worry about temp and focus on test biting the skin starting at 40 mins and every 5 min after to get into the 100 second sweet spot

[@txgaspimp9321]

Harry Soo thanks

[@christianhansen3292]

what u think about burrfection quitting his channel? Is your sauce on Amazon?

[@SlapYoDaddyBBQ]

Chris Hansen I think Ryky is moving to Sacramento and while he is moving, his channel is on hold? Yes, my sauce is on Amazon: www.amazon.com/Pitmaster-Slap-Yo-Daddy-Championship/dp/B019EMRO4Y/?ref=exp_inf_pl_influencer-2e55962b It is also in my store: www.slapyodaddybbq.com/store/ Thanks, regards, Harry

[@BigLou956]

What is the sodium % on your rubs?

[@SlapYoDaddyBBQ]

Luis Palomo I have sufficient sodium to take walks . . . nuff said. If you like, you can see what's on my label as my co-packer calculated the sodium content. All I know is that I custom blended and told him to make it exactly to my taste. :-)

[@mamalovesherkamadojoe6097]

Thanks

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for watching

[@jdhfngu]

Isn't a chicken thigh done at 175 isn't 211 high?

[@bryanjeffries8119]

I was thinking same thing.... wouldn't the chicken be dry? I do appreciate Harry sharing this valuable information just the same.

[@SlapYoDaddyBBQ]

Shawn Russell Take a leap of faith and follow my black belt technique to get your chicken into the 100-second sweet spot consistently and send me pics of your chicken walks. No scrape, Jaccard, or meat glue needed.

[@SlapYoDaddyBBQ]

Bryan Jeffries give it a go and send me pics of your chicken walks. Spread some BBQ love while you're taking home trophies also. Good luck!

[@jdhfngu]

Will do, you are the chicken king after all

[@bryanjeffries8119]

Harry, Thanks so much! I like to wet brine my chicken. Does brining mess with the skin? Or should the skin be removed prior to brining?

[@bmakel]

o you see a big difference between cherry and apple? I am wondering when you use Apple vs cherry wood.

[@SlapYoDaddyBBQ]

Brad M cherry will darken your meat more than apple. Apple has a slighter sweeter smoke if it is at optimum 12% moisture content

[@cliffssmokinbbq5086]

Harry, your videos have been a great help to me as I have just started doing competitions in the PNWBA and KCBS arena. I was hoping to come to your class in Idaho this month, since we are in the Everett, Washington area but we have already signed up for a Comp in Redmond Oregon. Please let me know if you are going to have anymore up in the northwest area such as the Seattle area. If not I am going to try to coordinate to come down to California when I can. BBQ luv back at ya. facebook.com/CliffsSmokinBBQ

[@SlapYoDaddyBBQ]

Thanks for watching. My class calendar may have some NorCal classes later this year so please check back periodically. www.slapyodaddybbq.com/classes-2/

[@lyleswavel320]

Look at that crust

[@SlapYoDaddyBBQ]

lyle swavel not hard to do if you follow some easy steps I share. Thanks for watching

[@gfam777]

So you mean to tell me that there’s No need to peel the skin and scrape the fat off?

[@SlapYoDaddyBBQ]

You can try my 100-second method. In a 2 hour chicken cook, you only have 100 seconds to get the skin right. Before the 100 seconds, it's rubbery. After the 100 seconds window, it pulls away too much.

[@tonyrivera6652]

🐓🚶‍♂️💵

[@kenbrewer3546]

Omg…. No way a competitive cook follows this… dude is selling rubs

[@SlapYoDaddyBBQ]

tinyurl.com/ybxl4mlc

[@raphealfrancis8228]

ACC

[@SlapYoDaddyBBQ]

Hey Rapheal, thanks for stopping by. What is ACC?

[@edwrd1990]

My game is ‘upping’ as I type this useless comment.

[@harsoo]

Pixel Cowboy Thanks for watching, sharing your comment, and spreading some love that you upped your game. I'm happy to be a tiny part of your BBQ journey!