Competition Chicken Scrape Jaccard Meat Glue First Place Harry Soo

[@Forevertrue]

There is a gem in every second of Harry's you tube videos. If you do not listen and heed you are not "with it". Great info, great value and great presentation.

[@SlapYoDaddyBBQ]

Thanks for the support and kind words. I try to help you master barbeque so you can spread more love in the world with your cooking. Barbeque may not lead to world peace but it's a good start . .. Anthony Bourdain 1956 to eternity

[@fullyboricua2554]

Harry thank you very much for making this information available, you are saving us countless hours of trial an error! Also, just order your 3 rubs, can't wait to try them :) Keep improving, winning and sharing man!!!

[@SlapYoDaddyBBQ]

Thanks for your support and kind words!

[@cattreesteve]

Harry thank you so much for your videos I'm just a backyard guy but I love good BBQ and have 3 pits , I try to watch all your work hopefully when we get rid of covid and my work picks up I can go patreon.. BTW I missed Mr Bean , take care

[@SlapYoDaddyBBQ]

Thanks for watching. Mr. Beans sends hugs and love!

[@cattreesteve]

BTW Harry I took a large slice of brisket and made congee with it and it was excellent

[@RG_sssSMOKING]

this video is gold. I wish I had this 9 years ago when I was competing. Dang chicken!

[@SlapYoDaddyBBQ]

May the Force be with you!

[@christophervanbrackle8808]

Fiance as a judge...Great strategy!!!!!!

[@SlapYoDaddyBBQ]

Yes, she is a Master KCBS judge. I'm just a lowly KCBS certified judge. See my Women Champion Pitmasters video for more info. Thanks for watching

[@truegee8038]

Lol Harry is the man!!! This video is strictly for skin!!! Lol I love it!!💪💪💯💯

[@SlapYoDaddyBBQ]

True Gee Thanks for watching. Just an FYI that I don't scrape, Jaccard, or meat glue when I compete in chicken. I'm merely showing how it's done but my 100-second chicken technique does not need these three additional steps. See this video for my 100-second overview kzbin.info/www/bejne/iau0dJemq5mpbNE

[@drumsonfire2point0]

Hello Mr. Soo! Love your channel and all your videos. So in depth! Do you ever cook with Big Green Egg?

[@SlapYoDaddyBBQ]

Yes I do! Mine is a kamado.

[@BoxcarFred]

I’ve never heard of meat glue. I’ll have to try it!

[@SlapYoDaddyBBQ]

My Amazon store. About $10

[@johncspine2787]

Seems like scraping stripes might be a compromise as that would allow at least partial adherence w glue..

[@SlapYoDaddyBBQ]

Many ways to chicken excellence. PIck your way from my black belt tips 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 REDO Ult Chick - kzbin.info/www/bejne/pIG5Z6N5od2kgtk

[@SlapYoDaddyBBQ]

Questions from Gerard Spitz: Q: When meat glue is applied to chicken thighs with scraped skin, how much time does the glue need to work A: The meat glue works right away and you can cook the chicken immediately after applying. The heat will activate the meat glue. Q: When should chicken be injected, before or after glue is applied A: Either way would work. If you inject first, be careful not to move the skin when you inject. If I'm using meat glue, I prefer to apply the powder before I cook at a contest so I don't mess up the skin

[@SlapYoDaddyBBQ]

I think the meat glue is heat activated so it works when you cook it. Note that you don't need a lot of it for it to work.

[@gfam777]

I gotta research what meat glue is

[@SlapYoDaddyBBQ]

THanks for watching gfam777. Here is more info en.wikipedia.org/wiki/Transglutaminase

[@ronbullens2839]

Great video and info. We have struggled to compete in chicken and this will help us improve.

[@SlapYoDaddyBBQ]

Hey R&R BBQ. You have the same team name as my good friends and fellow competitors (2 brothers) from Idaho named Roger and Rodney. They now own 4 restaurants. Try their food. It's fabulous randrbbq.com/

[@torgeystravelingbbq7555]

Wow great video thank you so much for putting videos like this up absolutely a ton of information thank you keep the videos coming

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for watching and your kind words. I will try to add two tons of info in coming videos to cover every aspect of backyard and comp barbecue so you can up your game! Happy 4th.

[@allfiredupbbq7048]

Thanks This is something we have talked about a lot and it was nice to see

[@SlapYoDaddyBBQ]

Best of luck to All Fired Up comp team. May you take more chicken walks. I have more videos coming on taking your chicken game up a notch so you, too, can win 1st place USA.

[@scssimpson]

Thank you Harry and Donna for filming, commenting and posting this video! My comment is if the point of this is to create tender bite through skin that stays on the thigh, through at least one bite, then sample #5 (Scrape only) did exactly that and was rated a "higher 9". What would be the point of using the meat glue and/or jaccard if the scraped only thigh skin stayed on and was tender? Did the jaccard make the skin more tender than just scraping?

[@SlapYoDaddyBBQ]

Good question. If one method is good, is all three better? The purpose of the video was to educate and showcase methods I've used in developing my winning game. In my prior videos, I show that I actually use Method #1. Specifically I don't scrape, Jaccard, nor meat glue my winning chicken entries. I like the unctuous taste of fat under the skin and it seems judges like it too. But, I can cook method #1 to perfection whereas a less experienced pitmaster may not hence the options I'm suggesting. Make sense?

[@josephcecchini2809]

When you say in the video about wood, temp, Drafts etc. Would the results be different in a WSM, as opposed to the oven?

[@SlapYoDaddyBBQ]

Joseph Cecchini in an overn, you won't get any smoke color and smoke flavor on the meat. You can, however, cook meat in an oven and get a decent result using a barbecue rub. Also, in an oven, you won't get the airflow (called the draft) and the moisture (from the wood and charcoal) that you get in a pit. The smoke, moisture, airflow, and crusting on the protein will form a smoke ring. For what a smoke ring is and how to create it, please watch my smoke ring video: kzbin.info/www/bejne/fWHVeX6jYq96qck

[@anthonym8807]

Great video...I just wish the test was a blind test.

[@SlapYoDaddyBBQ]

Hard to do when you're a tiny cooking and video production team! Give it a go and let me know how you like it.

[@charlesgoff6429]

I great video, I'm binge watching your videos. Very informative. What do you do for a living? You strike me as being a doctor or something in line with that sort of work. Your very methodical and give interesting takes on smoking.

[@SlapYoDaddyBBQ]

Charles Goff Be sure to take a break when you binge watch! By day I'm an IT nerd in a fabric covered cubicle in Los Angeles. I build atacenters and am the head tour guide for a dozen project managers. www.linkedin.com/in/harry-soo-53a9a611

[@charlesgoff6429]

IT by day, meat ninja by night. Can’t wait for the 4th to try your brisket recipe.

[@wythirdeye]

Harry, when using meat glue for bonding skin, can the thighs be frozen or will that affect the bond?

[@SlapYoDaddyBBQ]

should be OK

[@rebelsean]

Hi Harry, what were the cooking Times & Temps? Many thanks.

[@SlapYoDaddyBBQ]

Chicken thighs crust in about 45 to 60 minutes. I don't measure internal temps as I foil when the crust sets. Thanks for dropping by.

[@carlbailey1301]

When you use meat glue do you cook them in a pan and cook 45 minutes then foil till done 205-210 degrees?

[@SlapYoDaddyBBQ]

Carl Bailey Yes, same method The transglutamaise is activated by heat.

[@robertaltomari2260]

Love your chicken videos!! Can’t wait to learn should I brine with liquid or dry brine with just my SYD RUB🤫

[@SlapYoDaddyBBQ]

I will have a brine video coming soon. And a rub video also (using mine and other winning rubs I've used). Yes, I'm agnostic when it comes to product and use products from other pitmasters in addition to mine. The madness of perfection must include forays into other rub universes. May the BBQ force be with you!

[@afi6061]

Hi Harry, did you say the chicken was 205? Isn't that very high for comp chicken?

[@SlapYoDaddyBBQ]

Please see my two videos on 100 second chicken for why it needs to be over 200F

[@afi6061]

@@SlapYoDaddyBBQ OK, will do. Thanks.

[@afi6061]

Hi Harry, watched the other 2 videos but they didn't really answer my question. My question was more about finishing temps. I have it in my head that comp chicken is finished at about 165F or so but yours was 205F. What is the average finished temps of your thighs? To me I hate chicken thighs like that, they maybe safe to eat if left long enough at that temp but are too chewy for thigh meat. Thanks.

[@SlapYoDaddyBBQ]

Yes, my method is not for everyone if they are stuck on their one-way-or-highway of 165F chicken. I'm sharing trade secrets and showing you how I cook to 205F and beat 6,000 professional teams to first place in double-blind judged KCBS chicken turn ins. The temp is not important as it is safe to eat after 165F. The key is to get maximum appearance, taste, and tenderness as those are the KCBS judging criteria. Why don't you cook it your way and cook another my way and decide? I won't be offended if your way is better than mine. If my way is better, then please use my recipe. Thanks.

[@afi6061]

@@SlapYoDaddyBBQ Hi Harry, I like your way! 205 is about where I like my thighs, I find 165 too low and the meat has a horrible texture (kinda like eating elastic bands 😄). I'm just surprised by 205f! Comp anything seems quite narrow as to what is acceptable.

[@joehaynes2458]

I’m confused on something. You have another video that said you don’t scrape your. Comp chicken and there’s really no need to. Can you clarify

[@SlapYoDaddyBBQ]

Hey Joe, sorry for the confusion. I don't scrape my comp chicken. I showed folks how to. I also showed them my 100-second trick. However, some folks don't understand that I don't scrap but teach others to do so because that's what they want to learn. The analogy is I'm a carpenter who likes to use a hammer but others want to use a screwdriver so I teach them how to use a screwdriver even though I don't use one. Kapish?

[@justinaguilar5903]

I would choose 8 also if it is for competition you want to go all out right? I am currently beginning my adventures as I have just become registered with kcbs and established a team name so will be starting in backyard comps then try to move up. Love the videos

[@harsoo]

Justin Aguilar good for you. More comp videos coming soon. FYai, lots of comp folks like me use Method #1.

[@cbbc8470]

I'd like to see this test done with brining

[@SlapYoDaddyBBQ]

Yes, I've covered competition chicken in numerous videos including using commercial brines. Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019! Comp Chicken - kzbin.info/www/bejne/jHSbl5eKqM-SoLs 6 Chicken Injections - kzbin.info/www/bejne/rmOWf6uOoMuKbdU 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

[@carlbailey1301]

Good stuff Harry. I scraped and applied MG last night but cooked off set out of a pan. I use fire brick in my kettle grill to shield the heat for a better controlled cook. At any rate the MG is pretty damn cool! The thighs hit my target at 205°, they had a great golden brown color that really accented the seasoning. Bite test: While the bite thru was as advertised, i was disappointed with the chew.. it was crispy but a bit chewy. I used melted butter and lightly applied it twice during the 90 minute cook. I’m going to say your method of foiling prevents or at least helps with a less than desired finish as well as keeping the meat moist throughout the high temp finish. Next time the pan will be in play! One last thing, always one last thing. Do you think it’s possible to leave more fat on the skin and still get good results from the MG?

[@SlapYoDaddyBBQ]

I suggest you try as I find that different chicken brands (sometimes in batches within a brand) can make one technique work better than others. My goal was to showcase ALL the techniques I know so that is the hammer doesn't work, you know how to work the screwdriver. After you learn from me, you'll be a genius in chicken. Kapish?

[@carlbailey1301]

Harry Soo Kapish Big Cat Daddy!

[@broyb]

At temp did you foil the chicken at before your foiled it and for how long ? Also once foiled how much longer did it cook for ?

[@SlapYoDaddyBBQ]

Hey Broyb, I don't use temp to decide when to foil. I watch the crust to ensure it is set. Once crust sets, I will foil regardless on internal temp. Once it is foiled, cook it foiled until 40 minute mark and then remove a piece to test the skin for bite through tenderness. If not tender, keep the rest cooking and test-bite another piece at 45 minutes. Repeat every 5 minutes, as needed. A chicken cook takes 40-60 minutes for Phase 1 and about 40-60 minutes for Phase 2. Please see my other chicken videos especially the 100-second chicken one. Thanks for watching

[@broyb]

Harry Soo thank u. What about the oven temperature that you cooked at ?

[@bradfuller2454]

Hi Harry, I bought some TG to try. I have not opened the package it came in however when feeling the goods they feel hard as a rock. Is that normal??

[@SlapYoDaddyBBQ]

You may want to open it up to check. I don't recall mine being hard as a rock.

[@bradfuller2454]

according to the label, it says the inner package has been vacuum sealed. It goes on to say that "it is normal for the package to feel solid prior to opening and breaking the seal". Just FYI if anyone else asked. Thanks for the tips

[@hydrotherapy420]

Awesome video Harry and Donna! When using the Jaccard does it puncture all the way through the skin? Is it much harder to scrape the skin with holes in it from the Jaccard. It seems it would be easier to Jaccard after scrape to avoid tearing the skin or does it not matter much?

[@SlapYoDaddyBBQ]

Hey JT, no it does not puncture all the way through. Imagine like the perforation line on a Bounty paper towel roll. I did not notice a difference when scraping the skin on Jaccard versus non-Jaccard thighs. It's a lot easier to Jaccard while the skin is on the chicken meat. I suppose you could scrape and then Jaccard it after placing the skin back on the chicken. IMHO, it's too much work to scrape and Jaccard so I am still using my 1st Chicken KCBS TOY method which is no Jaccard, no scrape, and no meat glue.

[@hydrotherapy420]

Thanks for the info Harry! Ive only scraped and it seems to work for me. I can't get a good skin without scraping though but i haven't cooked them to 200 either. I will have to try this weekend. Thanks again, much appreciated!

[@GoOutsideAndCook]

Very good video harry, thank you for that. Tell Donna that Orrie from Bakersfield Smoke says howdy!

[@SlapYoDaddyBBQ]

Howdy Orrie from Bakersfield Smoke! I have fond memories of contests I've done in Bakersfield www.slapyodaddybbq.com/2009/06/slap-yo-daddy-bbq-wins-grand-champion-at-bakersfield-biggest-baddest-bbq/

[@GoOutsideAndCook]

Yeah, you did whoop some butt here for sure. Unfortunately I wasn't in the contests the years you competed here but I did get to cook against you at other contests, like Dana Point. You taught my wife how to build blind boxes. Our presentation scores are very high thanks to you!

[@michaelcarufel2319]

How about jacard the meat but not the scraped skin? Then add the transglutamine.

[@SlapYoDaddyBBQ]

Michael Carufel Yes, I cover that scenario under Sample #4 Sample 1 - Control (no scrape, Jaccard, meat glue)Sample 2 - Meat GlueSample 3 - JaccardSample 4 - Jaccard + Meat GlueSample 5 - ScrapeSample 6 - Scrape + Meat GlueSample 7 - Scrape + JaccardSample 8 - Scrape + Jaccard + Meat Glue

[@SlapYoDaddyBBQ]

Link for Meat Glue: tinyurl.com/ya3xu4d7 Link for Jaccard: www.amazon.com/XSpecial-Meat-Tenderizer-Tool-Tenderizers/dp/B01G4I9HFK/?ref=exp_inf_pl_influencer-2e55962b

[@BigSteve93015]

Great video.

[@SmokeAddictionBBQ]

do you have a link for the Jaccard and meat glue?

[@SmokeAddictionBBQ]

where to buy

[@SlapYoDaddyBBQ]

Link for Meat Glue: tinyurl.com/ya3xu4d7 Link for Jaccard: www.amazon.com/XSpecial-Meat-Tenderizer-Tool-Tenderizers/dp/B01G4I9HFK/?ref=exp_inf_pl_influencer-2e55962b

[@SmokeAddictionBBQ]

Thanks, Harry your videos have been very awesome and helpful l I am entering my first BBQ competition this weekend!

[@SlapYoDaddyBBQ]

Best of luck and take lots of walks. Send pics to [e-mail]. Thanks.

[@SmokeAddictionBBQ]

will do

[@thesledge1969]

Hi harry, how, can I purchase ur rubs

[@SlapYoDaddyBBQ]

You can go to my website or amazon www.slapyodaddybbq.com/store/. Thanks for trying out my products. Part of net proceeds goes to charity including Operation Homefront for the troops, families, and veterans; Save The Children, and American Cancer Society

[@thesledge1969]

@@SlapYoDaddyBBQ thank u for responding harry. Wish Pitmasters would come back on tv

[@deionsanders61]

That shirt is dope how can I get one

[@SlapYoDaddyBBQ]

Deion Sanders I have black shirts only now as the colored ones don't work for pitmasters. If you'd like a black tee with color Slap Yo Daddy logo, please email me at [e-mail]. Thanks Deion

[@joeditta4032]

Take all the chickens you got and I’ll cook one chicken and I’ll Sous vide How do you and taste flavor juice in it you would have a chance

[@SlapYoDaddyBBQ]

That would be wonderful Joe Ditta in a home setting. The KCBS rules say no sous vide. Sorry. If you see my website, the is a blog where I show how I won a sous vide cooking contest. I cooked sous vide at a Mystery Meat entry at NorCal last week and got 2nd place for my Sous Vide Ooss Buco Lamb Shanks with Cheddar Polenta and Gremolata. Will post that sous vide video soon.

[@CrybabyArtist]

Was looking to discover if anyone makes hide glue like rabbit skin out of chickens and now I'm hungry... stupid internet!

[@SlapYoDaddyBBQ]

Hey Gary, lots of tips and tricks to try out!

[@prevost8686]

The more I learn about competition cooking the less it interests me. It’s not for me.

[@SlapYoDaddyBBQ]

Hey Wayne, you are right. I also have a lot of home and backyard recipes you can try out kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@Forevertrue]

Good for you. I am not pretending I will be a great competitor, but, there is a reason food tastes good it could be the way its cooked and prepared.

[@AlexZander688]

Yep, I am with you there. Remove the flavorful natural chicken fat from the skin that flavors the chicken while it cooks. But then add back some 'meat glue?' Though I do like to use the Jaccard shark biter for some meats.

[@JVRottweil]

Great videos as always. Only complaint is the talking while chewing and lip smacking.

[@SlapYoDaddyBBQ]

Sorry for the bad manners!

[@Forevertrue]

I don't care about that I am interested in the content. Microphones are always awkward! Thanks Harry and educated Friend! I'm so jealous.

[@andrewpadilla3030]

Did any one else her him say 666

[@SlapYoDaddyBBQ]

Yes, it's COMING!!! Hide your BBQ!

[@captainloudpants]

Green cutting board and raw chicken? Shame on you sir. 👍

[@SlapYoDaddyBBQ]

The world will end when green is used for chicken! :-)

[@landen3256]

Great video except for the lip smacking in the background. Wow lol

[@SlapYoDaddyBBQ]

sorry me bad! Point noted!

[@lchbbq]

Meat glue is garbage

[@SlapYoDaddyBBQ]

en.wikipedia.org/wiki/Transglutaminase

[@tduffysd]

I know exactly what it is. I also know that if the rules are followed and you don't apply it at home prior to meat inspection(which the rules state it cannot be applied before meat inspection), the likelihood that you will have enough time to brine and apply it at a comp and have it work is unlikely. It takes hours for it to get a good bond. It's also completely unneeded. Same with scraping or jaccarding skin. Scraping chicken skin is so 2014 and piercing 4000 holes into meat is a great way to have dry meat. Perfect, bite thru skin can be achieved without all of this.

[@SlapYoDaddyBBQ]

You are right Travis Duffy. Here's how I won the KCBS TOY Chicken without scrape, Jaccard, or meat glue. kzbin.info/www/bejne/jHSbl5eKqM-SoLs