Competition Chicken Thighs - No Scrape Bite Through Skin!! | Pit Boss Austin XL

[@C3SIL3Y]

First time on your channel, glad I hung in there. Not going to lie, the opening shot looked like some weird gray chicken and I was unsure of this video. Great video!

[@AshKickinBBQ]

Haha, yeah this is an older video...before I knew about good lighting. The chicken definitely wasn't gray, haha. I appreciate you sticking around and giving me a chance. Thank you.

[@98SLABS]

same here was great end and ima try forsure

[@ShizzieShizz73]

@@AshKickinBBQ LMAOO. I started off like wtf too!!

[@Culled]

Was thinking the same thing

[@ike8962]

Lol the only reason I started watching was because I saw the grey chicken, then read the title and said hol up.

[@Izeezus]

I have no clue why the algorithm brought me here but I'm not complaining,great video

[@AshKickinBBQ]

Haha, thanks so much man! I appreciate it! Evidently the algorithm been poppin on this video, no clue why, but I’m not complaining 🔥

[@mikew5144]

Al Gorithm knows you better than you know yourself

[@jaysantoyo6215]

Seriously!! Hahaha I'm on the same boat! Don't know how I got here but glad I did lol

[@anthonysun1723]

Lol same here!

[@Alex_bkr10]

For real, I’ll subscribe 🤷‍♂️ I love bbq and Im here for a good time. Especially cause it’s free 😂

[@Mathieu1696]

Lol I have never heard of competition chicken in my life. Now that you've given me this knowledge and this amazing recipe, any chicken I make will now be competition ready.

[@AshKickinBBQ]

Haha really? That’s wild to me. It’s a Kansas City BBQ Society thing (KCBS). I cook a lot of bbq competitions and I run this method. I actually was chicken team of the year here in Minnesota this year! If you try it, let me know what you think!

[@Mathieu1696]

@@AshKickinBBQ That makes sense. You're in the home of BBQ diwn south. I'm up in New York lol the closest things we have to authentic BBQ is BBQ sauce.

[@gamecockmike175]

@@Mathieu1696 That's like Texas. There are known for their beef bbq like brisket and ribs. We down south save our beef for steaks. Give us pork or chicken for bbqing. As for the competition cut, I know that's what it takes to win because presentation is a portion of the points but that's just a waste of a lot of good chicken by vulturing it up like that. Now separating the leg and thigh is different but the grill masters should be made to have to use all of it but that's just me.

[@gcbwoods]

If you ever need someone to do your bite-through, please let me know.

[@trollingdaddy2568]

Just learned how to grill 2 years ago and now I run the grills on family events.Im glad I ran into this page to learn some things as I keep improving with smoking and grilling

[@AshKickinBBQ]

Awesome, thanks so much man! I hope you can find some value in my videos! I appreciate the comment!

[@hateflyy]

As a chef, I really love the way these are prepared and trimmed!

[@AshKickinBBQ]

Thanks so much Aaron, I really appreciate that! Especially coming from a professional!

[@WilliamTomFrank]

As a fat@$$….I agree.

[@justinlandersonify]

you’re seriously an incredible chef and an absolute professional. Seriously innovative stuff here process wise, I hope you’re very proud and realize your caliber :)

[@AshKickinBBQ]

Hey man, thanks so much for the kind words. I can't tell you how much I appreciate that! I'm no chef, just a guy who likes cooking bbq competitions in parking lots on the weekends and making KZbin videos to try and help people out if I can! Comments like this absolutely make my day and I truly appreciate you taking the time to drop a comment and kind words. So, thank you so much!

[@MegaAman78]

This guy is freaking great! Chicken looks absolutely delicous, I will defintely have to try it soon. And he hearts and replies to every comment! Awesome guy.

[@AshKickinBBQ]

Hey thanks so much man! I appreciate the kind words! I do my best to try and respond to every comment I can!

[@DRZCLIFF]

That's a great cook there. You're helping me pick up my game. Thank you. Your videos are as great as your cooks. Real nice job front to back.

[@AshKickinBBQ]

Wow, thank you so much! I really appreciate that! That’s is my thought when I make a video is how can I help someone, so I’m happy to hear it’s helped you! Thank you again!

[@John-zf2ph]

From what you said , your friend taught you how to make these. Thank your buddy for me. Perfection!

[@AshKickinBBQ]

I will definitely do that! Thanks!

[@TheCmac1966]

Just started competitive bbq, this video single handedly solved my skin bite issue. Thank you. Well done.

[@AshKickinBBQ]

Thank you sir, glad it helped ya! I popped two 1st place chicken finishes last weekend with this method, including a perfect 180.

[@ajpope2010]

I love KZbin....never in my life have i been so excited to try and make what the experts call "bite through skin" chicken thighs 😅. Who would have thought. Excellent video ty 🙏

[@AshKickinBBQ]

Thank you so much for the kind words and support!

[@skeeter197140]

I would have thought 200 degrees was high. Learn something new every day.

[@AshKickinBBQ]

Definitely is worth it IMO!

[@bodeine454]

I really like the way this method turned out and it looks so good I'm gonna have to give it a go.

[@JaeSambo]

I'm upset the algorithm didn't recommend your videos sooner. Looks amazing!!! 🔥🔥

[@AshKickinBBQ]

Haha, thanks so much! Hopefully the ball keeps rolling!

[@cxbra]

That was amazing! The technique you did to keep the skin on was amazing!!

[@AshKickinBBQ]

Thank you so much! Haha, lots of practice!

[@paulbrantley535]

Tried this process in every detail today. It went very well and for my 2nd time ever using my pellet grill, it was awesome chicken.

[@AshKickinBBQ]

Glad you liked it

[@RonOnTheGrill]

So THAT'S how they do it! Very interesting stuff, man. I'd never do competitions, but I've always wondered how you guys get them looking so perfect. Great video!

[@AshKickinBBQ]

Thanks for watching!

[@BehindtheGarageBBQ]

Great Tips Darrin! You make it look simple, that tailgaters rub is awesome stuff! Thanks for sharing brother, have yourself a great one, stay safe!👍👊

[@AshKickinBBQ]

Thank you Craig! Haha, I've had some practice, but it gets easier each time for sure! You have a great one and stay same too my friend!

[@DeadBrokeBBQ]

Dang bro those look awesome! Thanks for sharing that trick! I don’t comp but I certainly will try this for that bite through skin!!

[@AshKickinBBQ]

Thanks Ricer! I can't wait to see how they turn out! Thanks for watching man, have a great rest of the weekend!

[@M44CoolingServices]

Not sure how I came across this channel but you now have a new fan and subscriber. Great content. From the UK 🏴󠁧󠁢󠁥󠁮󠁧󠁿👍🏻

[@AshKickinBBQ]

Haha, that’s awesome! Thank you so much! Love the international support! I appreciate it!

[@MileHighGuyBBQ]

Nice and easy explanation of how to do this. I will be trying to make these competition style chicken thighs soon, not for competition but because I just want to. They have a clean look to them instead of looking like some type of a non uniform shaped piece of chicken sitting on your plate. So far your video has been the best video I've seen. You make making these thighs look super easy and I will try your method.

[@AshKickinBBQ]

Thank you so much for the kind words

[@bbqbymazie]

Awesome video, Darrin! You made this look so easy! I'm going to give it a try!

[@AshKickinBBQ]

Thank you Mazie! I can’t wait to see how they turn out for you!

[@joeb.8993]

Made these today. They turned out fantastic, with one exception. The skin wasn’t “bite through”. Cooked uncovered for 1 hour at 300°, covered and continued cooking another 45 mins which brought the internal temp to around 196°. I sauced, placed on a rack and continued cooking another 10 mins. Looked and tasted great but skin was somewhat tough and rubbery. Maybe saucing before they got all the way to 200° was the problem??? Still tasted great and the meat was tender and juicy. Thanks!

[@AshKickinBBQ]

Hey man, so I suggest you do a test bite on one before saucing. If the bite isn’t good, they need more time for that fat to render. Keep in mind, you’re not going for crispy skin, you’re going for bite through skin. Usually my chicken is done over 200°. Good luck next time brother! Practice makes perfect! 🔥

[@pizzulo81]

Let the chicken and skin get to room temperature before you put them on the grill/smoker. If you put it on cold/cool the muscle fibers and skin won't be relaxed and will be constricted. This will make a rubbery skin and dry meat on the outside.

[@natrangsoy129]

Hi! I live in Thailand and never knew this kind of method existed. Thanks so much for sharing, it looks amazing.

[@AshKickinBBQ]

Thank you for watching! Hello from USA!

[@natrangsoy129]

@@AshKickinBBQ you just earned a new sub, by the way

[@AshKickinBBQ]

@@natrangsoy129 thank you so much for that! I really appreciate the support, and it really helps my channel! So from the bottom of my heart, thank you!

[@natrangsoy129]

@@AshKickinBBQ you're most welcome, I love exploring international foods, especially this kind of simple methods and easy to follow instructions without fancy tools or ingredients. Keep up the good work!!!

[@h2w25]

I had no idea chicken could be so intensive! Amazing

[@AshKickinBBQ]

Haha thank you!

[@KA-zq3yp]

Fantastic video and I cannot wait to try these. Thanks for the time that you put into this.

[@AshKickinBBQ]

Thank you so much for your kind words! I appreciate you watching and taking the time to leave a comment!

[@spiteu9272]

The algorithm has blessed us, finally, some good fuckin' food. Subbed.

[@AshKickinBBQ]

Thank you my dude! I really appreciate that 🔥

[@crittergitter7338]

Watched a couple of your vids today. This is the only bbq channel I need to know. Well done, and good presentations. Just bought a Zgrill and looking forward to trying out your recipes word for word. Thanks Bruh!

[@AshKickinBBQ]

Awesome man! Thanks for the kind words! I actually have a new Z-Grill I will pop some videos out on soon!

[@RumandCook]

I feel you on the lighting, lots to learn running a channel! I'm not into comps, but these look great and I'm going to give them a try soon. Thanks for the tips! 🍻

[@AshKickinBBQ]

Oh man, so much to learn. I'm still learning! Let me know how they turn out!

[@TheFungshwai]

God damn that final product looks incredible. Thanks for the video!

[@AshKickinBBQ]

Thanks so much, and thanks for watching!

[@HerbyFlerby]

Hey man, keep making videos. You've clearly got the skills and it's incredibly informative. Stay consistent and it's just a matter of time before you're hitting huge numbers in subscribers. Thanks so much for this

[@AshKickinBBQ]

Hey Andrew, thank you so much for your kind words man. I truly appreciate it, and it means a lot. More videos coming soon. I’ve taken a little break for hunting seasoning, catering, etc. Smoked turkey video coming soon brother! Again, thank you 🙏🏼

[@HerbyFlerby]

@@AshKickinBBQ Hell yeah brother!!

[@AshKickinBBQ]

@John Duquette thanks my dude, I appreciate it!

[@Thumpaholic]

My favorite chicken bite!! 1st time seeing this..thanks for sharing!! Imma try

[@beasthunt]

Just did this today. I didn't do all of the trimming you did. Just cut off the straggler fat and booooooiiiiiii was it good. Every bit as good as the old school style of scraping fat off of the skin.

[@AshKickinBBQ]

No doubt, scraping skins is so 2014! Lol, thanks for the comment!

[@mattc3465]

this video came up randomly and im glad i watched it.

[@AshKickinBBQ]

I am glad you watched it and took the time to comment! Thank you for that!

[@yn1palacios]

Thank you so much for the video. Changed my comp style chicken. two thumbs up.

[@AshKickinBBQ]

Thank you sir, I will be doing an updated version of these soon as well! I've changed a few things!

[@joebacarella2829]

Wow, they looked amazing, now I know why I don`t cook competition chicken, thats a lot of work, never knew how it was done, great video.

[@AshKickinBBQ]

Thanks for watching

[@johnathantaylor2059]

Dude I have these on the smoker right now just the way you made them….this is my first time and they look awesome thanks to you!!! I’ll have to cook them a little longer cause my smoker sucks but can’t wait to try them!

[@AshKickinBBQ]

Heck yeah man! I hope you enjoy them!

[@savagechinchilla7189]

This method helped me land 3rd place in backyard at MN in May. Thank you! It was our first comp and it was a fun time, though windy and I was stuck with a shovel in one hand and a beer in the other so it evens out low

[@AshKickinBBQ]

Dude! That’s awesome! So glad you had success at Minnesota in May! They hated my chicken there, but everything else went pretty well! I wish I’d have known you’d been there, would’ve loved to have grabbed a beer and chatted with ya! Congrats again on your awesome call! 🔥

[@savagechinchilla7189]

@@AshKickinBBQ thanks! Atleast your killing it for TOY on the rib side so far

[@LittleBearBBQ_Food_Original]

Thanks for the video! Chicken is my favourite round to judge!

[@AshKickinBBQ]

Chicken is actually one of my favorites to cook! You're very welcome, thank you!

[@Marcus-eb4yx]

Love the Asian style intro music mixed with some American bass beats. I knew I was about to witness some Master Sensei BBQ ish!

[@daddydutchbbq]

Nice Job Darrin! Yard bird looks great! Beautiful color! Excellent bite ! Great tutorial!

[@AshKickinBBQ]

Thanks Kent! 🔥

[@WishingWellBBQ]

Great video, Darrin! I always hate scraping skin! May have to look into this! Keep up the good work!

[@AshKickinBBQ]

Thanks so much brother! I also hate scraping skin, and that's why I don't do it anymore, lol!

[@tq6892]

Never heard of competition chicken before or all these terms like ‘skin pull’ and stuff but I enjoyed this video and I love chicken thighs. Peace from the UK.

[@AshKickinBBQ]

Thank you so much!

[@michaelgeorge0]

Great video! I live in an apartment and don't own a smoker- do you think this recipe would still work in an oven, following the same temperatures/times? UPDATE: I tried this and I can confirm this recipe works AMAZINGLY well in a regular oven. I did everything as you did, except I used an oven instead of a smoker- the chicken looked just like yours, the skin was bite-through, and they were tender and delicious! Thanks for the awesome video!

[@AshKickinBBQ]

Yes I don’t see why it wouldn’t! Definitely worth a shot!

[@michaelgeorge0]

@@AshKickinBBQ Thanks! I really appreciate the response!

[@daemorax21]

i was not expecting this good of a video ngl, great job

[@AshKickinBBQ]

Thank you so much brother!

[@MadHorseBBQ]

Absolutely killer!! Great video man! 🍻🇺🇸

[@AshKickinBBQ]

Thank you Brian! Cheers buddy!

[@brighterdesign69]

suckle busters lololol awesome! My buddy is laughing at my thighs today - he's sorry tomorrow

[@bepos10]

When you spin 180, are you just spinning the pan or flipping the chicken over? Thanks for the great video, very informative.

[@AshKickinBBQ]

@@bepos10 spinning

[@JCGoKingsGo]

With as many horrible experiences I've had grilling thighs (I'm limited with what I can have and do living in an apartment), I really needed to see this. There may or may not be a propane smoker on my patio next to my grill (SHHHH!)...but let's just say I will definitely try this. Thank for putting this one up!

[@AshKickinBBQ]

You're very welcome! Thanks for watching, and let me know how it goes!

[@MisterMiller]

It looks incredible... but we have very different definitions of "easy." Great recommendations on the rubs.

[@AshKickinBBQ]

Haha, thanks so much! Practice makes perfect!

[@tonyshackleford4683]

Excellent video. So what is the key for the bite through vs scraping ? Never really explained it other than just your total cooking process. I am guessing it's cooking the chicken to 200degrees?

[@AshKickinBBQ]

Thanks Tony! So getting bite through skin was usually achieved by scrap a lot of the fat off skin. With this method, the cook process allows the bite through skin. Essentially the bite through is achieved during the wrap. The heat and steam renders the chicken fat and allows a clean bite. Hopefully that makes sense, and thanks for watching!

[@simbatron24]

Wow! Great video matey. Thighs are my favourite and will definitely give this a try. They look very very tasty indeed. Thumbs up from England 🖒

[@AshKickinBBQ]

Wow very cool! Hello! Thanks for the kind words and the support, Shaun!

[@brandonridgeway3197]

I’m so impressed with this video. Thank you for this.

[@AshKickinBBQ]

Thank you for watching! 🔥

[@alleyoopa]

dude, these look insanely delicious. LIKE LOOK AT THE SHINE OF THE SAUCE😩

[@AshKickinBBQ]

Thank you, Alec! Man, they are sooooo good!

[@alleyoopa]

@@AshKickinBBQ if you ever need a camera man/taste tester give me a ring📞😂

[@Giove83]

Wow absolutely amazing. Can't wait to do this. Thanks for the tips

[@AshKickinBBQ]

Thanks for watching and commenting! I appreciate it!

[@gleneckert1]

Just stumbled on this page....scribed and how nary for these thighs now Thanks bro....short and sweet vid👍

[@AshKickinBBQ]

Thank you so much for the support!

[@charlessmith2209]

Thanks, Very informative. I want to try these on my pellet smoker. I'm curious about the temp though. 200 seems very excessive for chicken. Why do you choose to go that high?

[@AshKickinBBQ]

Thighs are dark meat. They can handle the higher temps, and it actually makes them more tender. Same principle with chicken legs, and wings. Also, taking them to that temp allows the fat to render, and gives you the night bite through skin.

[@charlessmith2209]

@@AshKickinBBQ Makes sense. Thanks!

[@charlessmith2209]

@@AshKickinBBQ Made these yesterday and they were amazing. The higher temp worked great. Thanks again!

[@beerman9807]

@@AshKickinBBQ Smoked thighs are 220 for 4 hours and came out so delicious and tender but I want to smoke at less time .What temp can I smoke them at to cook faster and how long

[@AshKickinBBQ]

@@beerman9807 lol, watch the video my dude!

[@ELSKEETO]

I’m ready to chicken fight! Thank you for showing your wonderful technique.🙏🏻

[@AshKickinBBQ]

Haha, heck yeah! Thanks for watching!

[@Carlos-hs8zo]

200 degrees I.T. seems a little high but I have not tried it that high yet so I can't say that it is wrong. I pull mine at 175 I.T. and it is done through out. I enjoyed your video.

[@AshKickinBBQ]

200 enables you to render the fat under the skin which gives you the bite through skin. 165 is safe, but dark meat has more fat and still stays moist and get very tender. Give it a shot sometime, I think you’ll enjoy it!

[@davidurse]

Great video-congrats on the algorithm working in your favor!!! Liked/sub’d. Love from Ohio.

[@AshKickinBBQ]

Thanks so much! I appreciate your support! Gotta love the Midwest support since I'm from MN!

[@Jules_73]

Thanks for the great tutorial. I’ve been looking to up my grilling game and this is just what I needed.

[@AshKickinBBQ]

You're welcome!

[@daveclark1904]

Heck yeah Got my pit boss 850 recently and gonna try this tonight! I've only achieved bite thru skin twice in my life and that was on a pit barrel and a Weber.. every other time it's been dry or rubber so looking forward to trying it this way on the pellet grill! 🍻🍗

[@AshKickinBBQ]

Hope you had great results!

[@theseahawksfan16]

Thanks for the video! Can't wait to try it, cheers!

[@AshKickinBBQ]

Thanks so much for watching!

[@nolimitrl]

Algorithm working for ya with a wave of views. First time watcher… good vid

[@AshKickinBBQ]

Thanks! I appreciate it! Yeah, the algorithm is wild 🤣

[@kevinbongard6772]

I made some spritz out of the tailgaters party rub......put a couple of tablespoons in a coffee filter , in a funnel, poured some hot water through it......thought about using the coffee maker but didn't want my morning coffee with a savory pepper flavor........the rub now won't clog up your sprayer......made an amazing spritz for ribs...... Can't wait to spritz it on a brisket

[@AshKickinBBQ]

Well, that sounds absolutely amazing, and I'm going to have to try it out! Party Rub, even good as a spritz! Haha!

[@kevinbongard6772]

@@AshKickinBBQ well now you have your next video......one brisket with water spritz as control piece & one with tailgaters spritz to see if it adds flavor Let me know how it turns out......I'm going to use it at a comp 4/30....see how my brisket scores

[@AshKickinBBQ]

@@kevinbongard6772 good luck at your comp brother! Which one ya cooking?

[@kevinbongard6772]

@@AshKickinBBQ it's a comp being put on by the bbq shop in our little town It's free....informal....still kcbs rules.....you get to sit with the judges while they judge and score your box.....hoping to learn a lot....been out of the comp world for 8 years....so looking forward to breaking back in

[@darrendominix2219]

Great vid and amazing result however I had to up the temp to 350 after an hour on a Masterbuilt 1080 for another 30 min as the skin was still very soft at the 1 hr point. I just extended that timing but kept the others and it turned out fine. Thanks for the tips!

[@ArtFiendz]

That chicken looks incredible. Thanks for sharing!

[@joewatkins209]

Ahh you have been chosen by the algorithm, congratulations 🎉

[@AshKickinBBQ]

Haha, indeed! Thank you! Very weird how it works!

[@aliawesome12fab]

I never even knew a thing about anything said and shown in this video Thank you to KZbin for recommending this awesome video 😁👍🏻

[@AshKickinBBQ]

Haha, thanks for watching!

[@nadtz]

the one that "didnt look good' looked great to my non competitive eye =) More work than I'd put into making chicken at home but I'm always willing to learn something new!

[@AshKickinBBQ]

Haha, it's really not that bad once you do it a few times! I can hammer out 16 thighs in about 10 minutes now! Thanks so much for watching!

[@deadtorights47]

Crazy! Looks awesome!

[@AshKickinBBQ]

Thanks buddy!

[@unkot2236]

This guys is bomb!! Take notes people!! 🤙🏽 Aloha

[@AshKickinBBQ]

Man, thank you so much!

[@NeilSarap]

Excellent work Darrin, looks like a great process 👍

[@AshKickinBBQ]

Thank you Neil! Appreciate you watching! It definitely works well for me, and hopefully helps some others!

[@dallasdiehard9275]

Great vide going to try this today with a couple different dry rubs any suggestion if I don’t want to dip them at the end to keep the flavor for the rubs?

[@AshKickinBBQ]

Well, the whole point is to glaze them and get them looking pretty for competitions. If you don’t want to glaze them you can just put them back on the cooker with no sauce for a couple minutes to dry the skins a bit, or just don’t sauce. Up to you 👍🏼

[@dallasdiehard9275]

@@AshKickinBBQ makes sense

[@frankie3945]

I love chicken thighs and have been trying to convince my fiancé how amazing they are. If I can pull this off she’ll definitely jump on board. Amazing work my dude.

[@AshKickinBBQ]

Man, they are so good! Give this a shot, and be sure to let me know! Good luck bro!

[@michaelwhalen4337]

Trying it right now brother I will give you my end results as soon as I’m done wish me luck!

[@AshKickinBBQ]

Good luck man, let me know if you have any questions!

[@brandongibson1226]

If you were to brine it would you leave the skin on while it’s in there, or take it off, butcher it, and save the skins for after the brine? Awesome work!!!

[@AshKickinBBQ]

I inject and brine with the skins on. Haven’t had an issue with it thus far! Thanks for watching man, I appreciate it!

[@brandongibson1226]

@@AshKickinBBQ Awesome. Doing it today with a mango juice brine & gonna use a mango habanero sauce. :) thanks for the super quick response man!!!

[@AshKickinBBQ]

@@brandongibson1226 you bet man, sounds delicious! Let me know how it turns out! 🔥

[@AndrewKidd14145]

First time, subbed baby. Need some skills

[@timm1053]

First time on your channel. ABSOLUTELY great advice & gives me something to strive for... bite thru skin. Thanks

[@AshKickinBBQ]

Thank you Tim, I really appreciate you watching and your kind words! I’ll be doing an updated video of this method very soon!

[@pabuffa]

Looks outstanding.

[@AshKickinBBQ]

Thanks so much!

[@MbV9320]

Looks incredible!

[@AshKickinBBQ]

Thanks so much!

[@98SLABS]

looks soo bombbb

[@AshKickinBBQ]

Thanks so much!

[@CitizenPerkins]

Wow! Those were the best chicken thighs I've ever seen! I'll take your "messed up" pieces any day! 😁 I just bought a pellet grill so I'll have to give your method a try. Damn those looked good! 👍👍

[@AshKickinBBQ]

Hey thank you so much! They turned out pretty dang good, and are almost fool proof. Just gotta trust the process! Let me know how they turn out for you! Have a great day! 🔥

[@jackwood1142]

looks great man - does the chicken dry out atall being cooked over that amount of time?

[@AshKickinBBQ]

No sir, not at all.

[@jackwood1142]

@@AshKickinBBQ ill be trying this out! great video"!

[@draggngmac386]

awesome video my man. idk how your vid came up but thank goodness for algorithms 🦾🦾🦾 im liking and subscribing

[@AshKickinBBQ]

Thanks brother! And no doubt man, I appreciate your support! Thank you so much! 🔥

[@christianj5462]

the fact that you're responding to all these comments is amazing. great cook and you seem like a fantastic dude. new sub from me. (and i thought we did BBQ good down here in louisiana lol, boy was i wrong)

[@AshKickinBBQ]

Hey thanks man! I figure if people take time out of their day to leave me a comment, the least I can do is comment back! Haha, I have yet to visit Louisiana but I cannot wait to make it down there! I am a huge fan of crawfish and from what I hear ya'll do it the best! Thanks for watching, subscribing, and dropping a comment! I appreciate your support brother!

[@mtg42c1]

Great video. I just tried this method today and did not quite get the bit yours appeared to have. Would you suggest leaving them in longer or bump the heat a tad?

[@AshKickinBBQ]

Thanks so much! So what I would do, is before saucing, take one that doesn’t look the best, and bite it, and see how the bite is. If it’s not quite there, give it a little longer. That’s what I do at comps. 👍🏼

[@mtg42c1]

@@AshKickinBBQ Sweet, thanks for the tip! Keep up the vids. Great work!

[@AshKickinBBQ]

@@mtg42c1 you’re very welcome! And thanks so much, shooting as we speak brother 🔥

[@codieharrison7441]

hey mate, tried these a couple of times and came out awesome, only thing is i find they cook allot quicker than 1-45mins mine are done without wrapping in about 1-10mins. does this change end result because they haven't been wrapped?

[@AshKickinBBQ]

Sounds like you may be cooking hotter than 300º. Wrapping definitely helps render the fat under the skin and makes them very bite through

[@nic3guy5585]

200 degree internal seems high? But I don't know anything about it.... just curious if you could explain the high temperature

[@AshKickinBBQ]

It’s not high for dark meat. Dark meat has a higher fat content and therefore actually become more tender at hire temperatures and still retains moisture and juiciness. Same principal is applied to wings and legs.

[@alwood7681]

Hey this is a fantastic method for chicken thighs thank you for sharing! Is there a reason you cook it all the way up to 200 internal? Would 165 not achieve the same results?

[@AshKickinBBQ]

Good question, no 165° would not get the same results. Dark meat has more fat and can handle higher temps, it also makes it more tender 👍🏼

[@ralphrugan5985]

Yeah even fried chicken tenderloins need to hit about 175-179 to be perfect. There a different between watery and juicy!

[@alwood7681]

Thank you for answering ! Subscribed

[@K3Flyguy]

I liked and subscribed! Very good content, and nicely put together video, thank you! I used to boil the chicken thighs with apple cider vinegar for 6 minutes to render the fat and it worked fine, but your method seems awesome and certainly makes for a nicer looking chicken thigh! Thank you! I will try it tomorrow! Thanks again!

[@AshKickinBBQ]

Thanks for the support!

[@samuelschumpert4046]

Oct 2021…. First time watching your video Earned my sub….!!!! Good stuff

[@AshKickinBBQ]

Thank you so much! 🔥

[@rickyjames1659]

I want to eat those so bad! Lol I would love to see someone cut them like that and season them, put the skin back on and batter+deep fry them! That would be award winning fried chicken also!😛

[@AshKickinBBQ]

Oh man, that sounds amazing!!

[@Rickysfoods]

Awesome video as always chicken looked on point!

[@AshKickinBBQ]

Thanks brotha!! Appreciate you watching Ricky!

[@youdontknowjakbbq4658]

Looks great brother! I'll have to try this method !!

[@boopernator]

First video I watched from your. channel, and I am going to cook some chicken thighs this weekend! I don't do competitions but it is always fun to learn new BBQ techniques. New subscriber here.

[@AshKickinBBQ]

Thank you so much for taking the time to comment, I appreciate it! And also thank you for subscribing! I agree, new methods are fun! I hope you have great results! Please let me know how it goes! Thanks so much!

[@boopernator]

@@AshKickinBBQ I will let you know how they turn out, and the wife is excited about tasty chicken thighs this week end. I will be doing the cook on a Weber Kettle with charcoal and a Smokenator. Any wood chunk recomendations?

[@AshKickinBBQ]

@@boopernator good question. So poultry absorbs smoke really well so I like to use a lighter fruitwood, apple, etc. Sometimes if I’m using a good hardwood lump charcoal I just use the smoke from that. Play around with what you like and go from there my friend 👍🏼. Just remember that less is more with wood smoke and poultry! 🔥

[@boopernator]

Todays the day, I will let you know how they turn out. Rewatching the video so I am ready to BBQ.

[@boopernator]

Well they turned out great, a few had the bite through skins and they all tasted awesome! I will be cooking my Chicken Thighs like this again and again. Might use a little less butter next time, and I forgot to put them under the foil in the pan.

[@aaronthomas7664]

I need this in my life.

[@AshKickinBBQ]

They are sooooo good!

[@robbower4397]

You da man Darrin. Doing thighs tomorrow so I'm looking for tips again.

[@AshKickinBBQ]

Thanks Rob! Hope those thighs turned out well!

[@Eusizndw]

Great technique man

[@AshKickinBBQ]

Thanks so much!