Competition chicken tips and tricks best award winning first place KCBS BBQ chicken

[@lawrencegarcia1370]

Harry is the man!!! He gives away all his secrets cause he knows he's the best!!

[@SlapYoDaddyBBQ]

Hey Lawrence happy to help you spread BBQ love

[@danssmokintreasures]

Harry... You rock man. I have like 5 of my friends following your video's now. Learning more every day, but the execution is for sure the key.

[@SlapYoDaddyBBQ]

Practice practice practice. For every 1 hour on the computer, you should cook for 3 hours to hone your craft. Have fun and spread love

[@petergoodwin2465]

Yum, that chicken looks amazing, Got to try this. The wife will be impressed, thanks Harry.

[@SlapYoDaddyBBQ]

Give it a go and let me know how your yard bird came out.

[@SlapYoDaddyBBQ]

For those emailing me with questions, please search my channel using "coaching chicken" for all my chicken videos.

[@lliMaDnEsSill]

Gonna do this competition recipe this weekend, wish me luck and thanks for all the tip. You’re the man

[@SlapYoDaddyBBQ]

You can do it!

[@Forevertrue]

Thanks you Mr. Soo Excellent help of us amateurs. Thighs are my favorite and nothing wrong with making them look and taste great at home. Great advice from beginning to end.

[@SlapYoDaddyBBQ]

Thanks for watching. Be sure to watch my other chicken videos and you'll be a black belt in no time. 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

[@fitnessfamilyman7721]

Harry it’s great to see a top level cook put together a superior product without having to go through the hassle of taking the skin off, scraping it, and all that. Your method is much less pain staking and your chicken still looks excellent. You ever try Myron’s muffin pan technique?

[@clinte9897]

Ha, just when I think I have great chicken skills, I watch this video! Bubble busted 😂 great job as usual buddy! My hero 🍺

[@SlapYoDaddyBBQ]

Give it a go and take some walks at BBQ contests! 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

[@BundyDanger]

Legend! First Aussie comp with our new team in April and this is just what I needed!

[@SlapYoDaddyBBQ]

Hey BundyDanger. Send me pics of your first contest. I trained several dozen pitmasters in Australia in Sydney and several have become grand champions including Rohan Dimock from Smoking Jokers

[@bobrainy5324]

Another fan here. Thanks for the videos!

[@SlapYoDaddyBBQ]

Thanks for stopping by and watching. Plenty more 100 videos to binge watch when you have time. Cheers, Harry

[@rhec_junior_9122]

Just started following your channel of course ive watched you on bbq pitmaster before but just wanted to say I love your videos they are so informative. Keep em coming harry

[@SlapYoDaddyBBQ]

Glad to be of help in your journey to spread BBQ love. Thanks for watching

[@alonzotorres7643]

your the man Harry thank you for what you do and all your great advise

[@SlapYoDaddyBBQ]

Thanks for stopping by and your kind words

[@lenardstephen]

On point u r the man thanks for all ur tips on what u do. Much love from Philly!

[@SlapYoDaddyBBQ]

Much BBQ love back to you in Philly. Be sure to check out the other 130+ videos to help you master backyard and competition cooking!

[@lenardstephen]

Harry Soo I’m already on it. Much love from Philly!

[@SlapYoDaddyBBQ]

Thanks for watching my videos The Smurf. Yes, you can put butter but a better choice is Parkay or I Can't Believe It's not Butter. Butter has a low smoke point (200F-250F) so you risk overheating and adding a burn flavor note to your comp meat. Comp teams commonly use a butter substitute which is essentially a soybean oil butter-flavor liquid. You can also use butter flavored oils such as my friend Dave Bouska's product. www.amazon.com/Butcher-BBQ-Grilling-Oil-Butter/dp/B017GJQBP0. I use Parkay or ICBINB because it's easier to find in grocery stores in Calif. More recently, my comp cooking style has evolved to "Less is More" and I've not used butter flavored products. I'm guessing that judges are tired of butter flavored chicken thighs. I cook using a contrarian Purple Cow strategy to win. www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/ You gave me an idea for a future video to share the many flavor add-ons (20+) I've tried over the years and what works and what does not.

[@brentcarr8365]

Thanks for the great info harry, I just got done doing my first 9 pound brisket and I'm watching your channel right now eating brisket off the primo. Cheers!

[@SlapYoDaddyBBQ]

Great. Let me know how it came out. Here are more black belt videos SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - ttps://kzbin.info/www/bejne/qnaXZ4p8jL2IepI

[@brentcarr8365]

@@SlapYoDaddyBBQ thanks! That's great!

[@mrmoe113]

Thanks Harry !! great video! i got some of your chicken rub coming my way and can't wait to try your method out!!

[@SlapYoDaddyBBQ]

Thanks for your support and kind words!

[@paintbalzmaster]

Let me know how you like it

[@mrmoe113]

paintbalzmaster 👍👍

[@bigjsbbqak]

Great info

[@SlapYoDaddyBBQ]

Thanks for watching!

[@MasterMoore2010]

thank you, for sharing.

[@SlapYoDaddyBBQ]

Hey Charles, you learn how to master barbecue from my channel so you can spread BBQ love. I have 100 videos so feel free to binge watch when you have time. Comp Ribs - kzbin.info/www/bejne/gHrHdpiQbN1jb5Y; Comp Butt - kzbin.info/www/bejne/fJ2lkpqYaNl-i8U; Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU; Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo; Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas; Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E

[@cindycrandall1327]

Thank you.

[@SlapYoDaddyBBQ]

You are very welcome. Best of luck

[@cindycrandall1327]

Thanks. We bought an 18. Practiced today on chicken.

[@hscott8485]

Thank you for this!

[@SlapYoDaddyBBQ]

You are welcome. Be sure to watch my 8 other comp chicken videos

[@chriskoprowski1980]

Great video. I really wish you showed a bit more of the cooking process though. Like what you look for before you cover in foil and what you look for in a finished product. I'm really new to this and some help in those areas would be greatly appreciated.

[@SlapYoDaddyBBQ]

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 IBCA Comp Chicken - kzbin.info/www/bejne/f6C2p2CvrJx9pc0

[@simonpark1797]

Hi harry. Love the vids and trying to cook chicken to a competition level in the uk. Could you add in future vid disc , cook type, temp and time ie Crust - 125f 1 hr Wrap - 250f 2 hr Sauce 250f 20min Amazing job on vids, feels like I’m cooking with you

[@SlapYoDaddyBBQ]

Here are some videos that may help you up your chicken game 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

[@007bbq]

I really enjoyed this video, I’ve been doing several small town cook offs , bout to do my first kcbs cook off. Any advice I would really appreciate.

[@SlapYoDaddyBBQ]

See my competition playlist for lots of black belt tips. Also see my videos where I coach teams in real time

[@tommyroberts867]

Very good. Thank you

[@gillbent1418]

Hi Harry , love watching your videos on competition chicken and wanted to ask you after you have set the crust on the chicken after 45minutes on the rack then into the covered tray.. what causes the skin to pull back sometimes after being wrapped in the tray before saucing ... thanks

[@SlapYoDaddyBBQ]

gill bent If the skin pulls back, then you waited too long and the batch is ruined so start over. That is why I made this video to guide you so your skin is perfect. Kapish? Good luck and thanks for watching

[@jasons5726]

Awesome video. I know this is a few years old, but I was wondering if you actually use a supermarket chicken (like Tyson) for comps. I’m doing my first comp next month so I’m scouring your videos for all the tips I can get. I’m hoping to get a few bottles of your different rubs next week, but I have to wait till payday. Thanks!! Your content is awesome!

[@SlapYoDaddyBBQ]

Try various brands to see which wins as the result is based on your brand and technique. As they say, don't just watch videos of LeBron shooting 3 pointers, you can only get better when you shoot 10,000 three pointers yourself! 🤗🤗🤗

[@robbpfrank7930]

Excellent video Harry! Was at your course in Sydney and can't wait to see you again next time around. You've helped inspire me to sign up for my first comp in a couple weeks. Thanks for spreading the BBQ love, it's changed my life! I think showing a side by side close up of the cooked chicken pre and post cut would be helpful. I can see you're trimming a little but not clear on what exactly you're looking to clean up besides the "sides" of the thighs.

[@SlapYoDaddyBBQ]

Thanks Robb! You are right that a close up of the trimming would make it clearer. I'm learning how to cook, shoot, and direct myself so I"ll be sure to get it right in future videos. On final trim, you select the best looking thighs that are the same size and you trim each thigh so they are the same size and shape. If you did good trim before cooking, the final trim requires minimal effort. Also, remember to trim off excess skin and remove any blemishes on the skin and large pieces of spices or herbs. Thanks for your support and look out for many more videos I'll be posting.

[@robbpfrank7930]

Harry Soo you're doing great, loved your class and love your energy here is no different. Keep up the great work, it's immensely appreciated.

[@BundyDanger]

What's your team name Robb?

[@nicepelt]

Harry, what are you using for the finishing sauce? I noticed you didn’t remove the fat and the veins?

[@SlapYoDaddyBBQ]

John Kim no I don't. Please see my chicken trim basic and advanced video. I'll cover sauce in a upcoming video where I have 4 master judges taste 15 sauces on chicken, pork, and brisket. Thanks for watching

[@ryanviernes5978]

HI harry! I'm doing my first Backyard Chicken comp , where I won't have 12 hours to dry brine. Will the recipe still work okay if the chicken only has a few hours to brine or do you suggest a wet brine or injection instead?

[@SlapYoDaddyBBQ]

Yes, you can cook right away. It will still be awesome! Send pics of your win!

[@gavinwilkinson3722]

Great info. So during the "100 second windiw" is there a specfic temprature im looking for?

[@SlapYoDaddyBBQ]

No specific temp as you're eating one piece at 40 min, 45 min, 50 min, and so on. Pull when the bite is perfect. You have 16 thighs so plenty of choices to select final 6 for the box. I've seen temps range from 185F to 205F depending on the brand of chicken, wet or dry brine, how long the rub was on, initial temp of meat, type of smoker, type of wood, choice of pit temps, amount of spritz, top v bottom rack in pit, position of meat relative to firebox, and a host of other variables.

[@joelsturgeon457]

Great video, Harry did you put butter in pan while cooking/smoking??

[@SlapYoDaddyBBQ]

You can if you want to. I'm not a fan of butter chicken. :-)

[@joelsturgeon457]

Ok thank you sir

[@caesar90291]

What type od wood are you using?

[@Hooozyer]

that's a genius way to trim

[@Hooozyer]

I like your BBQ system...easy elegant and genius.

[@SlapYoDaddyBBQ]

I'm a cost efficient and process efficient cook (read cheap and lazy :-)). I"ve won 1st place chicken cooking only 9 thighs in one half-foil pan. 6 for box, 2 for tasting, 1 for spare just in case. If there are other topics you'd like to see, let me know and I'll make the video. Thanks for your support.

[@bigstevessmokemchokembbq8746]

Harry I am looking to purchase a bbq pigtail. What length and brand do you use?

[@SlapYoDaddyBBQ]

The 12 inch one works well. www.amazon.com/Jaccard-Original-Tail-Flipper-12-Inch/dp/B00HWJBK10/

[@crx5555]

Do you heat your sauce before dunking it

[@SlapYoDaddyBBQ]

Room temp sauce if you're a backyard cook. If you're a comp cook, it depends. The comp goal is to get the best finish for the box. So depending on the sauce, chicken recipe, viscosity, and other factors, you may get better results of hot meat + cold sauce, hm + hh, cm + cs, or cm + hs. Only way is to experiment at home and try at several contests. That's the process that got me to 1st place USA KCBS chicken.

[@crx5555]

Got it. Thanks for responding and sharing the BBQ love and techniques with all of us on KZbin. I can feel you passion for BBQ and appreciate the scientific explanation for doing things the way you do them

[@twhdvm]

I love this video Harry. I'm going to have to try this method. I assume you are cooking the chicken in the foil pan the entire time (just covered for the last 45 minutes to get a bite through skin)? Or are you cooking the chicken directly on the grate for the first hour? Thanks for sharing some great tips.

[@harsoo]

Both methods work. Cook on grate until crust sets about 45 to 60 minutes @275F before you foil for 45 to 60 mins @275F Alternatively, you can set crust in the foil pan and then wrap with foil. The grate method has better crust on the edges of the thighs and with the foil method, you don't dirty your grates. I've won 1st place with both methods. I use the grate method when I have a helper as I'm too process efficient (read lazy) to clean. LOL

[@twhdvm]

harsoo Haha. I believe that to be cost efficient one also has to be process efficient. Or maybe it's the other way around. ; )

[@bradfuller2454]

Harry, there is no doubt you are the devil meat king. that being said, is it safe to marinate devil meat overnight in the fridge with out sodium nitrite?? I ask because you always respond. thanks

[@SlapYoDaddyBBQ]

Your question asks if you can marinate WITHOUT sodium nitrite? Why do you use sodium nitrite?

[@bradfuller2454]

I have used it in the past to avoid botulism. specially when brining a brisket for pastrami. I have to do 20 pounds of leg quarters for my son's house warming party and don't want sickness. that's the real story

[@SlapYoDaddyBBQ]

Yikes, I've not encountered botulism so I can't advise. you. I'm a certified food manager and I know that you need to keep meat below 41F and watch the expiration date to avoid time and temperature abuse of meats. Good luck and I hope you don't have to call the CDC afer your son's party! :-)

[@Smurfatnz]

Hi Harry Do put any butter in the pan when you cover it ? . I see a lot of people cook chicken with heaps of butter

[@SlapYoDaddyBBQ]

Thanks for watching my videos The Smurf. Yes, you can put butter but a better choice is Parkay or I Can't Believe It's not Butter. Butter has a low smoke point (200F-250F) so you risk overheating and adding a burn flavor note to your comp meat. Comp teams commonly use a butter substitute which is essentially a soybean oil butter-flavor liquid. You can also use butter flavored oils such as my friend Dave Bouska's product. www.amazon.com/Butcher-BBQ-Grilling-Oil-Butter/dp/B017GJQBP0. I use Parkay or ICBINB because it's easier to find in grocery stores in Calif. More recently, my comp cooking style has evolved to "Less is More" and I've not used butter flavored products. I'm guessing that judges are tired of butter flavored chicken thighs. I cook using a contrarian Purple Cow strategy to win. www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/ You gave me an idea for a future video to share the many flavor add-ons (20+) I've tried over the years and what works and what does not.

[@Smurfatnz]

Thanks Harry. Just did our 1st comp on the weekend down here in New Zealand, what an awesome thing to do

[@rogerrathbun444]

Harry how can you tell the qualitiy of the chicken thigh when it is sealed in the package in the grocery store ?

[@SlapYoDaddyBBQ]

Roger Rathbun good question. I'm editing a video on how to select comp meats. Short answer, you buy the correct brand and inspect each packet looking for attributes such as color, size, weight, etc. I'll finish the video and answer that question for chicken, ribs, pork butt, and brisket. Stay tuned.

[@alonzotorres7643]

hope to meet you one day

[@SlapYoDaddyBBQ]

Cone by Aug 25 at Raider Rumble in Texas in Lubbovk. Free wagyu brisket samples for all my KZbin viewers while supplies last

[@alonzotorres7643]

ill try and make it let me know if your ever around the Houston area

[@tracyhoosii8628]

Great video Harry, thank you. Long time backyard bbqer but getting into competition world. Did you do anything else to your skin?

[@SlapYoDaddyBBQ]

Please see my Coaching video no chicken to learn my 100-second technique. Also see my Jaccard, Scrape, Meatgule video. Thanks for watching.

[@SlapYoDaddyBBQ]

kzbin.info/www/bejne/bmTKY4h4eq-Ah5Y

[@AndronicusAndroid]

Great clip Harry. I'll be using your method in my next comp. is there a link to where I can buy your rubs and sauces?

[@SlapYoDaddyBBQ]

Thanks for watching. Hope you take a chicken walk at your next comp. Here's the link to my store www.slapyodaddybbq.com/store/ I'll be posting the next chicken video to show you chicken skin tips including various techniques such as as jaccard, scrape, and meat glue

[@bignorthbbq9216]

Hi from Canada Harry, so once you wrap the pan in foil are you finishing them to 165F internal or higher temp to render the fat under the skin?

[@harsoo]

Big North BBQ after 45 to 60 mins in foil phase, internal temp is over 200F. Don't worry about the internal temp as the chicken is cooked

[@bignorthbbq9216]

Thanks Harry, I have been scraping the skin and cooking to an internal temp of 165F for competitions so I was just wondering what your final internal temp was. I can't wait to try your method this weekend and hopefully it gives me some better results. Thanks for the tips!!

[@ftmhlcv4645]

@@bignorthbbq9216 İve tried final temp at 165 and the chicken ends up tough. over 200 seems to be the trick. if you go too high over 210 tho than the chicken becomes too much fall apart. there seems to be a fine line between perfection and just mush

[@javiercordoba4063]

Harry smoked chicken thigh

[@SlapYoDaddyBBQ]

Thighs are more forgiving than breast meat

[@jacobkleinen4760]

It’s is a bit hard for me to keep track of all of the knowledge across your videos. I’ve seen you scrape and also not the scrape the collagen off of the underside of the skin (as in this video). What’s the actual difference?

[@SlapYoDaddyBBQ]

Many ways to cook a chicken entry. I show you my way and other methods I've used. That's why after watching them, you'll be able to find a way that works for your! :-) 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 Bird Sea - kzbin.info/www/bejne/ap-rnoOOo7uhqqc

[@zstidsen]

Why so loud at the beginning and end...jesus.

[@SlapYoDaddyBBQ]

Sorry me bad at editing. I get better with more practice now that I have 180 videos. This was one of my first videos

[@odeed]

You forgot the most important part, how to cook it. :)

[@harsoo]

Just to recap the cook, you cook in in your 275F pit for about 45-60 minutes to set the crust (fusion of rub to meat). You then cook the next 45-60 minutes covered in foil in a foil pan. The first stage sets the flavor and the second stage tenderizes the skin.