First Place IBCA Competition Chicken | Texas Sanctioned | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

[@dg7432]

2023 going into my first comp this weekend. Glad I found this video

[@SlapYoDaddyBBQ]

Best of luck DG!

[@dg7432]

Ended up 11th on chicken over 200 plus teams. Got a walk with a 10th place in ribs.. not bad for my first ever comp.. I think. Smokin on the rio 2023 in the books

[@krisb3429]

A true tradesman sharing his tricks of the trade. Thanks!

[@SlapYoDaddyBBQ]

Any time!

[@onyxrock9854]

I've learned so much from Soo's methods. Being able to use these methods and bring family around the dinner table and enjoy some good ol' BBQ is a joy. Thanks for sharing your tips Soo. Much appreciation.

[@SlapYoDaddyBBQ]

Wonderful!

[@clinthinz9308]

Harry I didn’t see the injection recipe. Can you please share?

[@SlapYoDaddyBBQ]

I use various injection combos made by my friends such as Dave Bouska of Butchers BBQ. You can get Dave's injection. A good one is the Bird Booster Honey Flavor

[@pauls1357]

Hey Harry, my team just competed this weekend at the 17th Annual Burnt Offerings BBQ Contest. Used this video and the principles I learned in your class to capture Reserve Grand Champion!! Thanks again brother!

[@SlapYoDaddyBBQ]

Congrats my Padawan Paul! Love the pic you sent me. My buddies Chris and Freddy won the GC also with my SYD rubs and sauce at the same event!

[@pauls1357]

@@SlapYoDaddyBBQ omg they were next to us about 20 feet away. Ha ha ha small BBQ world!

[@colinkobel2868]

I have found your rub at Scheels which is a large outdoor store here in Montana.

[@SlapYoDaddyBBQ]

Glad to hear Colin. Thanks for your support. It's private label to JD using my Love branding. Six more new rub flavors coming soon this summer

[@brandenfreeman224]

a true Pro all the way down to the ashes baby!!!, to grab first place with a last minute WSM purchase with chicken is amazing seriously.sending lots of love from Central Florida

[@SlapYoDaddyBBQ]

Love back at ya Branden!

[@SmokeGrayBeard]

I tried Jealous Devil Charcoal for the first time this past Sunday when I smoked a chicken. I absolutely love it! It burns really clean, hot, didnt get a lot of ash floating about, and it burns for a really long time. I really enjoy your videos and have learned a lot from you Harry. Thank you!

[@SlapYoDaddyBBQ]

So good!

[@atribecalledjudah5436]

I think Rowland Heights and Diamond Bar is ready for a Harry’s BBQ, I’d stand in line for it!!!

[@SlapYoDaddyBBQ]

Maybe I need to do some pop up BBQ to go! 😇

[@amoroutdoors695]

We've been developing a new smoker and as such, we decided to not let fear and common sense stop us from entering our first IBCA competition. This video has been super helpful on the half chicken category and thank you for taking the time to show us the key parts of your method. Very nice.

[@SlapYoDaddyBBQ]

You're very welcome Ryan. Hope you got the IBCA results you were targeting!

[@aqtrubz]

every time i watch you show my mouth water i am going try the chicken one

[@SlapYoDaddyBBQ]

Let me know how it came out! :-)

[@JinzouningenTX]

Harry, love your videos. Keep doing what you do. I'm a Canadian who lives in TX. BBQ was an unknown world to me. Your videos have helped me more than you know. Even your curry videos. Thank Mr. Soo, for educating those who are finding their way.

[@SlapYoDaddyBBQ]

Cool, thanks

[@lettoturner5079]

Could I use appl juice on the baste: THX 4 the lessons: the love yu put in it THX

[@SlapYoDaddyBBQ]

Yes you can use various liquids such as mustard, Worcestershire, soy sauce, apple cider vinegar, miso paste, mayo, sour cream, egg whites,cola, beef injection, Maggi seasoning, ketchup, Italian dressing, horseradish, coconut milk, yoghurt, and many others

[@paulkoronka1581]

Thanks for being willing to help others out. I do the chicken on my team and since i live in Texas everything is half chickens and i have really been struggling with it. I can't wait to try this out and see how it works

[@SlapYoDaddyBBQ]

That is awesome! Glad to help. I have a 15-min shortcut comp half chicken video soon

[@paulkoronka1581]

Can't wait. Thanks for being so responsive and sharing your secrets to help all of us beginners

[@desmundlighten3603]

Really have appreciated and enjoyed all the content you have been banging out during the quarentine

[@77Brainfreeze]

Thanks for another one Harry. Can't wait to see that rub and sauce showing up at my local stores.

[@joesinkovits3950]

Good vid. Would have been great if grill temp was included. Love my GMG.

[@SlapYoDaddyBBQ]

275F on the Jim Bowie. I thought I showed the GMG temp but maybe I deleted that segment by mistake in the editing process. I have 10 videos in various stages of development so it's hard for a one-person-operation production company to get all the details perfect :-)

[@johnsmith-sv1vr]

That was a great looking Bird Harry! We sure do look forward to having you back next year!

[@SlapYoDaddyBBQ]

I hope so too!

[@dwmcever]

Back in the 80's I entered a corporate team in the Houston Livestock Show cookoff. Made the mistake of bringing a Frozen Margarita machine. we ate all the bbq. sent scraps up to the judges. We had a great time from what I can remember.

[@SlapYoDaddyBBQ]

Hope to be at HLSR in 2021. Was there in 2019

[@hooksrub]

I always watch your vids as a final check up on skills the day before a comp to make sure I remembered everything, Great info here as always. Gonna implement these techniques! Thank you so much Harry.

[@SlapYoDaddyBBQ]

Glad to help

[@rodrigocasarez1810]

Congratulations on your new partnership with jealous devil. I still have to try out their charcoal.

[@SlapYoDaddyBBQ]

It's so good!

[@commonsensecooking7645]

Awesome Harry! I saw that Blues Hog sauce in your refrigerator door. I love the Blues Hog. I also just ordered some of your sauce on Amazon.

[@SlapYoDaddyBBQ]

Awesome! Thank you! I collect sauce like some collect shoes! Thanks for your business

[@bennytchong]

You the man Harry, thanks for all the great recipes!

[@SlapYoDaddyBBQ]

My pleasure!! When you have time, you can watch the 260+ videos for recipes and topics you are interested in

[@bennytchong]

@@SlapYoDaddyBBQ already have my man. Been watching your videos before you got involved with Troy and the boys. Loving this quarantine series! Much love from down under 🇦🇺

[@alanperkins5530]

Great looking chicken. Thank you for sharing and best of luck on the Comp.

[@SlapYoDaddyBBQ]

Much appreciated

[@briangleason5597]

Please show the competition if you can. I know you will win. You're spices and sauce's are mind blowing delicious. Stay safe and healthy. And what an absolutely beautiful chicken. Thank You Harry. May God bless you always.

[@SlapYoDaddyBBQ]

God bless you Brian. I'm editing the competition video to post soon.

[@darrellengel2971]

Love that you teamed up with J-Devil! Products now everywhere!!! Love Yard Bird!!

[@SlapYoDaddyBBQ]

Thanks Darrell!

[@2AChef-n-BBQ]

Very cool Harry, interesting to learn about different techniques, and as always Mr. Beans Rocks!!!! Thank you

[@SlapYoDaddyBBQ]

Mr. Beans sends love and hugs!

[@2AChef-n-BBQ]

@@SlapYoDaddyBBQ Makes my day Harry, thanks to you and Beans both🙏👍🏼🇺🇸

[@droth2011]

Very nice looking chicken Harry. Great job. Thanks for the share. 🤟

[@SlapYoDaddyBBQ]

You're very welcome Dave!

[@leonardgilbreath9004]

Thanks for showing how to prepare your chicken it's turned out looking fantastic thumbs up 👍 👌

[@SlapYoDaddyBBQ]

You're very welcome Leonard!

[@benitovillarreal4922]

Thank you so much for your videos Harry. I tried your process, and only lacked your sauce. Next time I will make sure to have it as well. Entered my first competition and actually followed your process and cooked 2 half chickens, as required for this comp., and came away with a 4th place call. I also followed much of your process for ribs and got a 10th place call. I'm hooked and will definitely be competing again. Thank you for sharing the bbq love.

[@SlapYoDaddyBBQ]

Wonderful Benito! Great job!

[@jima4303]

Harry what do you think of adding a few shallow slits in the meat for the rub to penetrate better?

[@SlapYoDaddyBBQ]

Sure you can for home cooking. If in a contest, I'm not sure how BBQ judges would score Appearance points if the finish is covered with slits.

[@dgutierrez55]

Do you have a video with brining a chicken ? In your opinion, Is it better to brine or inject ?

[@SlapYoDaddyBBQ]

Please see my chicken playlist. I have won 1st place with both brine and inject, or both. Use the process that brings you most joy. There is no right or wrong method.

[@karlschreiber7786]

How often are spraying the chicken with the "I can't believe it's not butter"? Love your channel

[@SlapYoDaddyBBQ]

try every 15 mins

[@Bustedstrings73]

Harry, I'm a big fan! I understand the simplicity of a palette smoker. But, would be awsome to show the simplicity of a smokey mountain too.

[@SlapYoDaddyBBQ]

Yes, please search WSM on my channel. I have 800+ videos and many WSM ones where I share my black belt tips

[@joyschtik]

Yo making me hungry! Makan time. Thanks for your videos & sharing of valuable knowledge and love!! 👍

[@SlapYoDaddyBBQ]

My pleasure!!

[@ImFadedAsfRn]

That end result look amazing holy crap

[@CentralTexasGrilling]

Great looking bird Harry. great prep work too.

[@SlapYoDaddyBBQ]

Thanks James. Need to up my half chicken game as I have not cooked it since IBCA stopped sanctioning contests on the West Coast as it's all KCBS nowadays. Hope you are doing well in quarantine.

[@thatevoguy192]

Sensei Soo showing me the way of the chicken. Love the video!

[@SlapYoDaddyBBQ]

Glad you enjoyed it!

[@josealvarez6810]

Another great video Harry thx! What sides do you like to pair with your chicken?

[@SlapYoDaddyBBQ]

For home eating, I like mashed potatoes and gravy, pickled Jalapeno, red beans and rice

[@raulf.9348]

Harry on the pellet What temperature did you started and how much time did you increase the temperature.. final results looks nice 👍 Thank you

[@SlapYoDaddyBBQ]

I do chicken at 275F. Thanks for watching Raul!

[@meyerjacobs9638]

Wow amazing looking chicken!!! By any chance would you know if your seasonings are kosher??

[@SlapYoDaddyBBQ]

No they are nor certified by a rabbi.

[@meyerjacobs9638]

I understand. Thank you for responding fast!

[@easyas1945]

Love the video learned a lot thanks

[@TheFmann1000]

Have you gone to the San Antonio Rodeo Cook off?

[@SlapYoDaddyBBQ]

My buddy Mama and Papa Joes BBQ tokd me about it and its on my list to visit. See you there hopefully soon!

[@TheFmann1000]

@@SlapYoDaddyBBQ it would be great to meet both of y’all. I also follow them on KZbin.

[@JuanGutierrez-vm3iz]

Great video for me to learn how to BBQ chicken thanks and please be safe with this virus you a your family God Bless you

[@SlapYoDaddyBBQ]

Thank you, I will

[@nindes]

I've bought a meat injector and sprayer for the spritzing after watching this, im looking forward to using them👌👍

[@SlapYoDaddyBBQ]

Awesome. Hope you used my link as it helps fund my free channel. It's the same price and Amazon sends my 0.028% commission. tinyurl.com/y7m5xsab

[@gabrielbarrera3685]

Thank you sooooo much for finally doing an ibca chicken! Can’t wait to get back in the swing of things as I am the chicken man on my team I will take any an all tips / advice to get that walk.

[@SlapYoDaddyBBQ]

You got this!

[@stanmoffitt9297]

I only cook and eat, I don’t compete! Thank You for sharing your knowledge!

[@SlapYoDaddyBBQ]

Any time!

[@garyssprinklerrepair]

Hey there Harry, great to see this chicken recipe...I’m excited to up my game for the Mrs.😉

[@SlapYoDaddyBBQ]

Happy Wife = Happy Life!!!

[@minhn9237]

Hey Harry. You recommend 1% salt by weight to your brine/injection. When making a rub, do you have a recommendation when it comes to a spicy component (i.e. cayenne) per weight of overall rub? And another question if you don't mind, do you ever use grill grates will cooking at home or only in competition? Thanks!!

[@SlapYoDaddyBBQ]

1% to season food not when making a brine. You add cayenne to taste as all cayenne has different heat when raw and when cooked. There is no shortcut to the 10,000 hours I've invested to show you in 5 minutes how my 1st place entry recipe looks like. Lots of folks do not realize that Coca Cola is showing a video of how the secret recipe for Coca Cola looks like! Enjoy!

[@lx2nv]

Thank you Harry. Entering my first amateur competition in October and needed this!

[@SlapYoDaddyBBQ]

You can do it! Best of luck!

[@soldierssoldiers4179]

I have several questions. What temp are you running grill at ? How long are you letting the sauce set before you pull ? What final temp are you looking for on the thigh and breast? Last is how long did you leave it in fridge for?

[@SlapYoDaddyBBQ]

275F 5 min 200F plus 12 hours

[@soldierssoldiers4179]

Awesome I am going to try this real soon . I am assuming you can let the chicken stay in refrigerator less than 12 and will still recieve a great outcome . You don't brush the sauce on at anytime right you just pour all over

[@SlapYoDaddyBBQ]

@@soldierssoldiers4179 yes, and yes

[@ftmhlcv4645]

@@SlapYoDaddyBBQ is there a reason you spray the chicken with margarine or i cant believe its not butter before you sauce? Does that seal in the crispy skin somehow or is it just for transfat flavor boost?

[@jacobdominguez8221]

Harry; from the bottom of my heart; thank you for your expertise. Just bought a Komodo joe pit. I used your technique in hot and fast on a brisket. it came out great. My family kept asking me how I did it;for it to come out so good. I told them, a good friend of mine showed me some LOVE😂😂😂😂👍again; thanks. I will be doing your technique in the morning with chicken wish me luck. 🙏🙏

[@SlapYoDaddyBBQ]

Awesome Jacob. Happy to hear. You are the new family Pitmaster! I have exclusive content now on Patreon.com/Harrison so please consider supporting my video projects and help fund BBQ philanthropy. THANKS! 🥰🥰🥰

[@jacobdominguez8221]

Sure will my friend 👍

[@taylorgoggins8402]

It seems like we are in sync Harry, gunna smoke up some chicken this weekend and your video gave some great inspiration. Do well in H-town!

[@SlapYoDaddyBBQ]

Sounds great!

[@kuch96ss]

Now I'm hungry! Thanks for the recipe Harry!!!!!!

[@SlapYoDaddyBBQ]

My pleasure 😊

[@opie7afe]

Love watching harry bbq..just a tip for harry, most fridges you can reverse how the door opens, might be easier to access your bbq fridge that way..usually some plastic plugs on the top of the door you remove and swap the hinge..not all fridges have them though

[@SlapYoDaddyBBQ]

Thanks for the tip. I actually put my groceries on top of the washer instead on the floor to sort them before I put them in my laundry room fridge so it works better with L to R opening as I can have the door open while I transfer meat and groceries from the top of the washer to the fridge. Makes sense?.

[@opie7afe]

@@SlapYoDaddyBBQ yes it does, only mentioned it as i know my luck is id have a nicely rubbed piece of meat and crash into something and drop it.😂😂 just bought some of your chicken rub, looking forward to using it tomorrow along with some oakridge game changer for injection.

[@SlapYoDaddyBBQ]

@@opie7afe Awesome thanks for your business. Let me know how it comes out and if you have questions.

[@opie7afe]

@@SlapYoDaddyBBQ should come out good, atleast better than the small brisket i did last sunday..but i think that was my fault on methods and the cut of meat. Oh well still learning..as edison said he didnt fail, he found 1000 ways how not to make a light bulb.

[@BigSteve93015]

Nice cook Harry. The chicken looked incredible. Always enjoy Mr Beans review at the end.

[@SlapYoDaddyBBQ]

Thanks 👍

[@kylerdad123]

Soo Situ: Hoping all is great with you, and the loved-ones, on this Friday afternoon! Thank you for demonstrating your great method of BBQing chicken. The chicken looked appealing, and was confirmed delicious by Mr. Beans! When this present situation is over, I hope you win another BBQ championship soon! My best regards to you and the ohana! Stay safe, Situ!

[@SlapYoDaddyBBQ]

Thank you so much!

[@MrBuckvideo]

Will the meat glue still work if you brine the chicken, or should you brine first then glue the skin?

[@SlapYoDaddyBBQ]

I would brine and transglutamaise it before cooking

[@Gabe511]

Wow that looks amazing! Gonna have to give this a try myself now!

[@SlapYoDaddyBBQ]

Give it a go and let me know how it came out

[@Gabe511]

@@SlapYoDaddyBBQ Will do! I have never done whole chicken before like that

[@bruthamando3602]

Great Video-Great Tasty Lookin Chicken 🐔 Mr Soo-Thank You

[@SlapYoDaddyBBQ]

Thanks Mando!

[@victorlui5955]

Cool video Harry!!! The color on the chicken looks so good!!! I want to eat it all. At least Mr.Beans got some. 😁

[@SlapYoDaddyBBQ]

So good

[@davismartin7982]

Harry, I am only a few weeks into my BBQ and I’m so glad to have found you as well as #Kosmos. I am learning so much in a short period of time. I love your approach of just enjoy the process and there is no right or wrong way to BBQ just have fun! I agree that it doesn’t make sense to continue your channel but I appreciate what you have given to the BBQ world so far. You are a true champion in every sense! Thank you Sir. ❤️

[@SlapYoDaddyBBQ]

Rock on!

[@scottbenson4818]

Very nice Harry. Best of luck in Houston. Beans liked that a bunch better than the Walmart beef fat brisket, lol. He’s the man, but so are you!!

[@SlapYoDaddyBBQ]

Thanks Scott

[@SlapYoDaddyBBQ]

Thanks Scott! :-)

[@jaybird4812]

That chicken is magnificent Harry......great job...

[@SlapYoDaddyBBQ]

Thanks 👍

[@JohnnyJr396]

How long do you leave your meats in the fridge to help dry out?

[@SlapYoDaddyBBQ]

Overnight is good

[@chrissmithsonian4819]

Harry you have spoken alot about the Houston rodeo competition can you tell us about your experience and thoughts on that competition. As well as how you did? Thanks you're the man!!!

[@SlapYoDaddyBBQ]

Am editing the video. Stay tuned!

[@midnightcry]

I've tried it this way (spatchcock) and love the results. The only issue I had in competition, is that when you cut the bird in half, I've found that there's a tendency for juice to run out in the bottom of the turn-in box. The rules state there cannot be anything pooling, puddling in the box when turned in. I had to take paper towel and q-tip to try and clean it up. Do you think it loses any significant amount of moisture when cut vs cooking separate pieces already cut?

[@SlapYoDaddyBBQ]

You cut and sauce a second time in the pit to seal the cut. Did not have time to show that in this video. I have so many black belt tips that I sometimes don't remember to cook and shoot them in one pass as I'm an OPO (one person operation)!!!

[@midnightcry]

@@SlapYoDaddyBBQ I understand--I'm a one-man bbq team. Thank you!

[@ftmhlcv4645]

@@SlapYoDaddyBBQ can you inject butter during saucing towards the end? İ feel like the chicken loses alot of juices as it cooks...

[@harsoo]

@@ftmhlcv4645 sure. Some com teams do

[@keithcollins4955]

Beautiful chicken! Thanks for sharing your tricks. What temp range do you run your smoker at?

[@SlapYoDaddyBBQ]

You missed the GMG clip. 275F

[@victorbenner539]

Looked great Harry. I was hoping to see you box it up. Your attention to detail is so great I was hoping to learn something new there. And are you sure Mr Beans dosen't have some wolf in him considering how he "wolfed" down that chicken. Hoping to see some vid of that competition. 👍

[@SlapYoDaddyBBQ]

There is no garnish allowed in IBCA and Lone Star so it just goes into a 9x9 white Styrofoam box

[@SlapYoDaddyBBQ]

KCBS Box - kzbin.info/www/bejne/rajJZomkgL-Wj8k

[@victorbenner539]

@@SlapYoDaddyBBQ thank you for the reply. I was wondering if that was the case. Still after watching you in the vids and at my place your attention to detail is amazing and a great example to all of us.

[@garyhenderson6504]

I'd love to be able to find Jealous Devil charcoal in the Orlando area.

[@10181995hamza]

Gary Henderson same i just use Publix green wise lump

[@emmgeevideo]

I’ll bet you a chicken that the difference in charcoal brands is minimal. Our host is sponsoring this brand and of course he will say that it’s the best in the west.

[@garyhenderson6504]

@@emmgeevideo Perhaps. But I have watched some KZbin videos testing various brands of charcoal against each other. There are some significant differences.

[@T0n3man]

How's it going Harry? I used this method today and it turned out incredible! One additional step that I often use with poultry was an overnight brine. I plane to smoke a pork shoulder here in a couple of days. I love what you do man! 👍

[@SlapYoDaddyBBQ]

Nice work Tony! Overnight is good!

[@jakeweiss1859]

Hey Harry long time no see. What temp were you cooking at here?

[@SlapYoDaddyBBQ]

Hey Jake thanks for stopping by. These IBCA chicks were done at 275F

[@bill.Latham]

Great video Harry, what does the injection consist of, and Harry what is the key so that the chicken skin is crisp, and not to smoky taste? Thank You

[@SlapYoDaddyBBQ]

William, injections are usually chicken broth, MSG, and sodium phosphate. Same as McNuggets. Cook at 325F if you want Costco rotisserie style crispy skin. This is comp so we do tender bite-through skin at 275F

[@ftmhlcv4645]

@@SlapYoDaddyBBQ İ live overseas and cant purchase these injections. İ make my own broth and have MSG. İs it possible to use a different product that has natural sodium phosphate in it because i cant find it here. From your other videos i believe you said that this makes the broth suspend itself in the chicken meat... Sort of like a stabilizer?

[@harsoo]

@@ftmhlcv4645 sure skip these steps where you don't have ingredients. This is comp chicken. If you don't compete, this is overkill to cook for you family. I don't do this except at comps against 100 teams for $10K

[@mrfunkybassist]

Mesquite wood is the only wood i’ll smoke chicken with. I’ve tried other woods and chcken still just tastes like chicken with them but something about mesquite and chicken is magical. That was a good lookin chicken, thanks for showing it to us!

[@SlapYoDaddyBBQ]

I like Mesquite for grilling lobster and shrimp as it has a twang like when I flew 747s and you walk cloase to a running jet and get the kerosene twang in your nostrils. Not my fav for brisket though!!! :-)

[@nickma71]

If there is a first place contest for BBQ, Harry has won it.

[@SlapYoDaddyBBQ]

Thanks for stopping by Nick and for the kind words

[@kevinlindsay5255]

So frustrating we cant seem to get a lot of the wonderful choice rubs sauces ect here in the UK as you lucky folk do in the USA. The chicken looks fabulous so i will try this out here but will have to compromise on the rubs :-). So a question Harry will injecting the chicken do the same as soaking it in brine ?

[@SlapYoDaddyBBQ]

Sorry to hear that Kevin. Come visit us after it is safe to do so. You are ahead of the US in vaccinations. Yes, you can inject and/or dry brine. Both methods work

[@kevinlindsay5255]

@@SlapYoDaddyBBQ Many thanks Harry for the tips, good news to report is, i have eventually found a UK distributor www.bbqgourmet.co.uk/product-category/rubs-seasonings/ who do a fabulous range of rubs ,injections ect including yours, so happy days. As they say "May the Smoke be with you" lol

[@kevinlindsay5255]

@@SlapYoDaddyBBQ would love to come State side to see you guy's

[@hotheaddye7643]

I love ur videos bro!!! I wish I could bbq with you an see if I can compare to ur greatness!!!

[@SlapYoDaddyBBQ]

That would be cool. I do one-on-one with my patrons on Patreon.com/HarrySoo and provide ZOOM sessions

[@hotheaddye7643]

I will check into that asap. Thank u so much

[@EarthsMysterieswithKenKay]

what temperatures did you use in the smoker? which wood? thank you

[@SlapYoDaddyBBQ]

275F. My fav woods for chicken alternate among apple, orange wood, pecan, and cherry; plus a mix of these woods depending on my mood

[@EarthsMysterieswithKenKay]

@@SlapYoDaddyBBQ thank you so much for your quick response

[@robviola9588]

Beautiful bird! How long do you normally let the bird sit in the fridge before going on the pit? I know the salts and sugars will help tenderize the skin. But I'm worried if I leave it in the fridge too long lots of the injection will leak out

[@SlapYoDaddyBBQ]

10 hours

[@robviola9588]

@@SlapYoDaddyBBQ dang that's a long time! Is the long time to allow the rub to tenderize the skin to help render it for bite through? Also any concerns with injection pooling up in the pan?

[@ftmhlcv4645]

@@SlapYoDaddyBBQ if İ want a crispy skin at higher temp wouldnt this dry brine rubberize the skin by making it wet?

[@rookie2shoes735]

What was the shmutz you put on the flesh before the seasoning? I don’t see it on the list in the description.

[@SlapYoDaddyBBQ]

You can use mustard, Worcestershire, or just some lemon juice

[@rookie2shoes735]

I was referring to the meat glue 🤦🏼‍♂️

[@SlapYoDaddyBBQ]

@@rookie2shoes735 Yes it's meat glue. See my Amazon store link in Description to get some

[@fpineda101]

So will JD charcoal and your rubs be at the Diamond Bar Walmart?

[@SlapYoDaddyBBQ]

Nope. The progress we are making working with large distributors is all on hold due to COVID19

[@stephenramsey9304]

Hey harry I struggled getting the sauce to set after the pouring method. Do some sauces set quicker than others ?

[@SlapYoDaddyBBQ]

Yes you have to test your sauce. My sauce was engineered to win in BBQ competition

[@stephenramsey9304]

Harry Soo need to order your sauce then ! I need to get close to that beautiful colour of your bird

[@nephewsque6751]

Looks great Harry, how many chickens would you make in competition for turn in?

[@SlapYoDaddyBBQ]

Just one. The IBCA and Lone Star rules state One half chicken

[@nephewsque6751]

@@SlapYoDaddyBBQ Ok thanks Harry

[@nephewsque6751]

@@SlapYoDaddyBBQ Did you ever do some footage of urethane outdoor kitchen? I'm in the process of trying to build one for myself

[@harsoo]

@@nephewsque6751 sure I can do a backyard tour clip

[@whotookmyname1]

What did you inject the chicken with? Looks delicious, cant wait to try it.

[@SlapYoDaddyBBQ]

Just pick one you like. Here are 6 Chicken Injections - kzbin.info/www/bejne/rmOWf6uOoMuKbdU

[@whotookmyname1]

Harry Soo Thanks for the advice.You mentioned that you typically add the rub to chicken and refrigerate for 10 hours. I read that the injections shouldn’t be done more than an hour before cooking to keep the meat from tasting too salty. What are your thoughts on this? You videos make me hungry.

[@johnjenwatson]

Thanks, Harry. Going to be switching up my method on chicken and will be going with this style. I won't be cooking Houston Rodeo, but other IBCA and Montgomery County Cook-Off, so if you're ever around stop in at Bear Flag BBQ's booth and we'll hook you up with Slap Yo Daddy Style BBQ!

[@SlapYoDaddyBBQ]

Best of luck John!

[@blindeddoge7786]

hey, just competed in the hs state bbq for texas and placed 21/96 for my chicken using ur techniques! i didn’t have chicken injections so i mixed chicken brine and chicken broth for the injections. but for at 275, how long do you cook it for?

[@SlapYoDaddyBBQ]

Well done! About 1:15 should work

[@laljr2532]

Hi, Harry, thank you for another great video. Have never tried injecting and after viewing your video, I'm ready. Couldn't quite tell in your video, what did you say you used for your injection and how long did you let your chicken? Thanks, again!

[@SlapYoDaddyBBQ]

There are a few commercial injections that I like 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 Bird Sea - kzbin.info/www/bejne/ap-rnoOOo7uhqqc PBC Chicken - kzbin.info/www/bejne/fXLRaIiEjsiEiZY 5-Spice Hainan Chicken - kzbin.info/www/bejne/rIi3h5iujqmena8

[@jamesemery3639]

I have looked for your products in my local store. It isn't there yet. It is an international grocery store, and only two stores in Cincinnati, might be the largest grocery store in the world, not sure, please see Jungle Jim's on KZbin. Hope to find your products there soon.

[@SlapYoDaddyBBQ]

Hey James, still trying to get my product into chain stores. For now, it's mostly online sales. BTW, my co-packer is in Cleveland. Please goto Soupbase.com

[@jamesemery3639]

Thank you.

[@TWC6724]

Gosh Harry, that looks delicious!! Would you by chance have a recipe for a mustard based sauce (or finishing sauce) for ribs? Something maybe more unique than the standard Carolina Gold recipes? One of my favorites (being from Texas) is the Saltlick’s original sauce but I have no idea how they make it. Any links or info would be appreciated. Maybe you sell something in that category? I definitely want to try some of your rubs.

[@SlapYoDaddyBBQ]

Great idea! I'll do a sauce video in the future

[@BBQPITDOG]

Thanks for this lesson Harry! Good luck in the competition! Mr. Beans approved!!

[@SlapYoDaddyBBQ]

Fingers crossed!

[@denniskeane9786]

A whole video of pro tips. Thanks, Harry

[@SlapYoDaddyBBQ]

Any time!

[@joshuabrantley2906]

So excited to hear that your products may be coming to a Wal Mart near me. I spatchcock chicken pretty often. I also did our Thanksgiving turkey spatchcocked and it turned out awesome. You should have seen the looks I got when I walked in with a flat bird!

[@SlapYoDaddyBBQ]

That is awesome!

[@keithbevington513]

What was your temp set at on your GMG?

[@snorelacks7069]

My question too.

[@SlapYoDaddyBBQ]

275F

[@snorelacks7069]

@@SlapYoDaddyBBQ Thank you very much.

[@BW7085BW]

@@SlapYoDaddyBBQ At that temp does the skin crisp up completely? I thought higher temps was needed for crispy skin. Thanks for sharing love your videos.

[@SlapYoDaddyBBQ]

@@BW7085BW For Costco style skin, try 325F to 350F for roast chicken

[@fly1327]

Nice Harry! But you're right, in my backyard I won't spend time pulling out subcutaneous fat by hand, working instead to render it during the cook. Do you think there's a moistness advantage doing the bird whole (spatch cocked) vs. halved during the cook?

[@SlapYoDaddyBBQ]

Three hour argument and Jerry Springer fist fight. Who knows. I've won 1st place both ways at IBCA contests.

[@ftmhlcv4645]

@@SlapYoDaddyBBQ You said you pull the chicken off at around 170F. İ cook at a higher temp on the rotisserie and noticed that if i pull of the bird below 200 the thigh fat isnt rendered good and isnt as tasty.... Does slow smoking the chicken render the inner thigh fat or do you just serve the judges unrendered fat chicken?

[@harsoo]

@@ftmhlcv4645 this is comp chicken, not Costco style rotisserie chicken. Different techniques

[@karatevideosandmore7685]

Herry.....nice info..... question: If I pull back the skin on the chicken.....esp. say drumsticks, and I put all purpose rub on the meat then put the skin back over the meat, can I use the Transglutamase to sick the skin back on to the meat along with the AP seasoning or does it require that nothing be between the meat and the skin to "glue" the skin back on? Thanks, Darryl

[@SlapYoDaddyBBQ]

I don't recommend rub under skin. Only meat glue under skin. Brine or inject your drums to get flavor.

[@ftmhlcv4645]

@@SlapYoDaddyBBQ does the meat glue have any msg properties where it adds a layer of flavor?

[@charlesmoreno5286]

Harry what temperature did you cook the chicken at? Love your videos by the way

[@SlapYoDaddyBBQ]

275F. I put the info in video Description as my subs 99% of time, I cook chicken at 275F :-)

[@joshualashley2680]

Hey Harry, Have you reviewed a newer blower system for the Webber Smoker yet? Since the other is not available? Thanks!

[@SlapYoDaddyBBQ]

Nope. Not yet.

[@royconn2006]

What brand of transglutaminase for bbq do you use ?

[@SlapYoDaddyBBQ]

Ajinomoto from Amazon.

[@rwsteiner100]

So right out of the fridge directly to the pit? So you dont let it come up to room temp?

[@SlapYoDaddyBBQ]

Nope as longer temp gradient will product better smoke flavor and smoke ring in the chicken

[@SidewinderLeather]

Gonna try this, I normally try do my whole chicken on the rotisserie. I was wondering why you used the GMG, but then read this was filmed in February. That was probably before you had you’re Weber smokefire. Keep up the great work! Love you man!

[@SlapYoDaddyBBQ]

Hope you enjoy