Competition chicken trim tips best award winning first place America KCBS chicken thighs bbq chicken

[@ericousleyjr9119]

Harry this video was tremendous for me. Got a KCBS comp coming up next weekend and I needed a refresher in chicken as I wasn’t too happy with my practice today. Thanks for the bbq love!

[@SlapYoDaddyBBQ]

Hey Eric, be sure to watch my 10 chicken and comp videos so you can take a chicken walk next Sat.

[@kirkatkins6154]

Need these kinds of videos in my life thank you

[@SlapYoDaddyBBQ]

Try these also kzbin.info/www/bejne/ep6kp6t_hs5ql9k

[@truegee8038]

I'm very surprised u don't have more subscribers because you to me are a BBQ legend!!! Been a big fan of yours since early 2000s. U make great food I always watch you just subscribed thanks for sharing your video I'm truly honored to be watching your videos thanks!!!!!

[@SlapYoDaddyBBQ]

True Gee Thanks for being a fan and your kind words of support. They mean a lot. Please help get the word out that I'm sharing BBQ love knowledge with the world so everyone could improve their barbecue game.

[@SlapYoDaddyBBQ]

Yes, I am doing both areas of cooking: backyard and competition. Many of the comp black belt tips and techniques are directly usable in backyard cooking so if you watch a pro pitmaster work the pit, it will give you the sense of how it would apply to you in your backyard cook. For example, when I show you how to push the rib meat so the bone has a perfect half-inch showing when cooked, it will be easily executed step you can do!

[@ignanttv3006]

Thanks

[@SlapYoDaddyBBQ]

You're very welcome!

[@dbutler27]

Thanks for the tips Harry

[@SlapYoDaddyBBQ]

Dave - Busted Belly BBQ Dude what a cool name! You're welcome and thanks for watching.

[@dbutler27]

Harry Soo, I have only done 2 competitions so far just trying to get my feet in...Busted Belly BBQ is my team name...I am hoping to get into more events, as I love cooking and enjoy the challenge that the comp's have, along with the great people involved.

[@jgreen2048]

Scraping looks like a huge pain - I can't imagine doing that for 16-24 pieces. :) I haven't been involved in any contests since leaving California but have been thinking about getting back into judging again. I've been enjoying your videos and am going to try out some of the chicken techniques at home. Maybe even skin scraping!

[@SlapYoDaddyBBQ]

If you think that's a pain, try scraping 72 thighs and breasts for a KCBS judging class! That video is coming soon as I show what it's like behind the scenes to help put on a CBJ (certified BBQ judging) class for the KCBS organization. Thanks for watching Jon Green.

[@joshgreen9708]

Hey, Harry can you do a killer beer can chicken on the smoker?? That should be a fun poker night meal.

[@SlapYoDaddyBBQ]

This is even better killer beer can chicken www.slapyodaddybbq.com/2014/12/coconut-can-bbq-chicken/ I have a couple hundred recipes foodgawker.com/page/2/?author=slapyodaddybbq

[@220Rick]

New subscriber! Thanks for all the great tips on your first place chicken! Look forward to any new videos. I have your rubs, chicken, all purpose, and beef in my shopping cart on Amazon. Will order soon, thanks to this KZbin channel.

[@ahuentelman]

do you ever cut the bone on either end?

[@SlapYoDaddyBBQ]

I like to straight-trim the knuckle bone on the big bone end when the thigh connects to the body (opposite the drumstick end). Thanks for watching and i hope my 9 chicken videos help you take chicken walks.

[@ahuentelman]

Thanks Harry! We shall see on Oct 20th!

[@ahuentelman]

Took 7th place over the weekend in Chicken at our 2nd pro kcbs comp! Thanks for the help!

[@SILKYSMOOTHSHAVES]

What is the stand you are using to hold your phone for camera

[@SlapYoDaddyBBQ]

It's a Benro MK10. I shoot all my videos using my Galaxy S8 so this works for me www.amazon.com/Benro-Tabletop-Extendable-Bluetooth-Smartphone/dp/B07BF9W6KK/?ref=exp_inf_pl_influencer-2e55962b

[@Smurfatnz]

Hi Harry. Such a great video. Following the steps that you do I find that he skin shrink's so much so that is just sits on the top . Then when you take a bite it just pulls away. Would you have any ideas to fix this issue . Cheers

[@SlapYoDaddyBBQ]

Yes, you leave a 1/2 inch overhang when you trim so when the skin shrinks, it still fits over the meat. Please see my video on how to use a pizza grate to hold the skin down. The rough grate will minimize the skin pulling away. kzbin.info/www/bejne/fHenamBsbpmDmtE Also, see 100-second technique on chicken skin kzbin.info/www/bejne/iau0dJemq5mpbNE

[@feldon27]

Fantastic video with a lot of detail especially weighing, and removing the vein and fat pocket. So in the last video on August 16, you said you don't scrape the skin. Are you changing your strategy?

[@harsoo]

I have about a dozen competition chicken recipes so I'm sharing the options available to the competition cook. I will be answering your question soon as I'm editing the next chicken module video on pros and cons of methods to deal with the skin such as jaccard, scrape, and meat glue. You may want to try one or more of my techniques depending on the brand and skin characteristics of the chicken you buy. That will be followed up with more chicken tips modules such as rubs, sauce, cooking methods, smoke, and temps. Once I'm done with chicken, I'm doing a series on competition pork butt. I started with chicken as that's the category that I won first place USA. Stay tuned.

[@feldon27]

Interesting thanks. Thank you so much for sharing these videos and giving this information freely to the world. I know how long video editing takes (FOREVER!) especially when you get the sound good and the right camera angle so people can see everything.

[@bradfuller2454]

Hi Harry, I'm a student of your devil meat as you know. Please explain why, in a previous video you state that you don't scrape the skin however, in this video it's part of the process

[@harsoo]

Brad Fuller I show folks different ways to get to the top of the mountain because some like the scrape method. I use my 100-second no scrape, no Jaccard, no meat glue method. Please see my Lodi chicken coaching video for my 100-second technique. Some like to use a hammer. I like a screwdriver. Both work so I teach both methods. Kapish?

[@bradfuller2454]

Thanks Harsoo just trying to stay on my game

[@jerry-381]

I just watched one of your competition chicken videos published on Aug 16, 2017 and you said you don't scrape the skin??

[@harsoo]

I try to show multiple methods for competition chicken including skin scrape, no scrape, and meat glue. I'm editing the meat glue one. All the methods work and teams use one or all of the methods. It really depends on your cooking technique, temperature, and whether you cook on foil or cook on grate, and if you foil, how long do you do foil. A good competition pitmaster can use various methods to get the best competition chicken 9 9 9 score. I won the KCBS TOY chicken without skin scraping because I practiced a lot to get it perfect. The fat under the skin is tender and juicy if you get it right. Make sense?

[@javalen]

Fantastic video with great information. I'm a real newbie to queuing and just trying to figure out what tools are a must have. What knives could you recommend that my wife would give her financial blessing? lol, seriously, I need a good couple of knives but don't want to break the bank. Thanks again!

[@SlapYoDaddyBBQ]

I like Forschner knifes. You can find them on my store page www.slapyodaddybbq.com/amazon-store/

[@Chucho_Q]

Can't wait for jaccard and transglutaminase video.. Thank you harry. Your a scholar and gentleman.

[@SlapYoDaddyBBQ]

Hey Brian, the meat glue video is finally up! Go check it out. More coming like how to make cupcake chicken

[@rickeyderrick3412]

i like what i see

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to check out my other chicken videos when you have time.