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

Harry Soo
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Filmed in Feb 2020. Harry shows you his 275F First Place comp chicken secrets of how to win half-chicken submissions in contests sanctioned by the International BBQ Cookers Association (IBCA) of Texas. Click "SHOW MORE" for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #BBQChicken

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2 окт 2024

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Комментарии : 560   
@onyxrock9854
@onyxrock9854 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
Wonderful!
@dg7432
@dg7432 Год назад
2023 going into my first comp this weekend. Glad I found this video
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Год назад
Best of luck DG!
@dg7432
@dg7432 Год назад
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
@krisb3429 4 года назад
A true tradesman sharing his tricks of the trade. Thanks!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Any time!
@amoroutdoors695
@amoroutdoors695 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
You're very welcome Ryan. Hope you got the IBCA results you were targeting!
@Bustedstrings73
@Bustedstrings73 2 месяца назад
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
@SlapYoDaddyBBQ 2 месяца назад
Yes, please search WSM on my channel. I have 800+ videos and many WSM ones where I share my black belt tips
@dwmcever
@dwmcever 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
Hope to be at HLSR in 2021. Was there in 2019
@desmundlighten3603
@desmundlighten3603 4 года назад
Really have appreciated and enjoyed all the content you have been banging out during the quarentine
@aqtrubz
@aqtrubz 4 года назад
every time i watch you show my mouth water i am going try the chicken one
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Let me know how it came out! :-)
@hooksrub
@hooksrub 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
Glad to help
@johnsmith-sv1vr
@johnsmith-sv1vr 4 года назад
That was a great looking Bird Harry! We sure do look forward to having you back next year!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
I hope so too!
@joesinkovits3950
@joesinkovits3950 4 года назад
Good vid. Would have been great if grill temp was included. Love my GMG.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
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 :-)
@jacobdominguez8221
@jacobdominguez8221 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
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
@jacobdominguez8221 4 года назад
Sure will my friend 👍
@bennytchong
@bennytchong 4 года назад
You the man Harry, thanks for all the great recipes!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
My pleasure!! When you have time, you can watch the 260+ videos for recipes and topics you are interested in
@bennytchong
@bennytchong 4 года назад
@@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 🇦🇺
@T0n3man
@T0n3man 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
Nice work Tony! Overnight is good!
@johnjenwatson
@johnjenwatson 2 года назад
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
@SlapYoDaddyBBQ 2 года назад
Best of luck John!
@benitovillarreal4922
@benitovillarreal4922 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
Wonderful Benito! Great job!
@miketilton6393
@miketilton6393 4 года назад
One thing I learned from your video is I want to be a professional bbq judge
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Fun to be a judge ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rS7KKxJ9lUM.html
@obuswzewski101
@obuswzewski101 4 года назад
Now I really need to BBQ a chicken.
@carloslargaespada6051
@carloslargaespada6051 3 года назад
I wish I was his next door neighbor!!
@victorlui5955
@victorlui5955 4 года назад
Cool video Harry!!! The color on the chicken looks so good!!! I want to eat it all. At least Mr.Beans got some. 😁
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
So good
@droth2011
@droth2011 4 года назад
Very nice looking chicken Harry. Great job. Thanks for the share. 🤟
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
You're very welcome Dave!
@lx2nv
@lx2nv 2 года назад
Thank you Harry. Entering my first amateur competition in October and needed this!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
You can do it! Best of luck!
@devinthomas4866
@devinthomas4866 3 года назад
One important thing about an IBCA contest. The judges will only have a plastic knife and fork to get the piece of chicken they want. If the skin is even a lil tough, meat is tight, not very very tender, fork breaks, they will struggle to get a sample and your score will suffer. A really handy practice tip is this, cook a chicken ( whole or half) just like this, then have a couple family members or friends " sample" it with only plastic fork and knife. You will appreciate how tender it must be for them to sample it easily. We routinely tell each other that the chicken we ate an hour after we turned in our entry is always perfect. Simply my experience with IBCA Devin Thomas Mutts & Butts BBQ
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Thanks Devin for your tips. I will try the plastic method! Good luck on the comp circuit for Mutts & Butts BBQ!
@andybrummel5555
@andybrummel5555 2 года назад
Perfection!! Nuff Said!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Thanks Andy! Keep spreading chicken love!
@ccswede
@ccswede 4 года назад
Glad the dog liked the chicken better than the Walmart Brisket injected with fat. Your dog is a true connoisseur.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Mr. Beans has discerning taste buds and has the bar set too high with the Wagyu, A9, and Primes he's tasted.
@bruthamando3602
@bruthamando3602 4 года назад
Great Video-Great Tasty Lookin Chicken 🐔 Mr Soo-Thank You
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Thanks Mando!
@rodrigocasarez1810
@rodrigocasarez1810 4 года назад
Congratulations on your new partnership with jealous devil. I still have to try out their charcoal.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
It's so good!
@kylerdad123
@kylerdad123 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
Thank you so much!
@fusion210
@fusion210 4 года назад
I was one of those wondering about availability and decided to just order the moola rub on amazon. Came in two days. Looks and smells very fresh with zero clumping. Can't wait to try it!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Thanks for your business and let me know if you have questions!
@yapaul6226
@yapaul6226 4 года назад
The 16 dislikes were your competitors in that competition 😂
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
LOL! I'm sure they can cook chicken better than me so my methods are not as good as theirs!
@yapaul6226
@yapaul6226 4 года назад
Harry Soo whats in those injections? Lol
@wes209
@wes209 4 года назад
@@yapaul6226 Looks like a beer concoction
@clinthinz9308
@clinthinz9308 2 дня назад
Harry I didn’t see the injection recipe. Can you please share?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Час назад
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
@SidewinderLeather
@SidewinderLeather 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
Hope you enjoy
@AM-bk9ei
@AM-bk9ei 3 года назад
Beautiful!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Thank you! Cheers!
@AM-bk9ei
@AM-bk9ei 3 года назад
@@SlapYoDaddyBBQ I tried this and my wife said it was the best chicken she's had. Thank you!
@minhn9237
@minhn9237 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
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!
@426superbee4
@426superbee4 4 года назад
i love garlic butter grilled chicken and turkey
@MatthewPaul.
@MatthewPaul. 4 года назад
A true master! Great technique.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Thank you! Cheers!
@datrumpet5
@datrumpet5 4 года назад
1. What temp was the grill at? 2. What is the benefit of injection vs a brine vs dry brine? Thoughts, experiences? 3. Thoughts on slow smoking a chicken and compensating for rubbery skin vs. Hot and fast for crispy skin but less smokey flavor? 4. That chicken looks amazing! :)
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
275F. This method helped me win 1st place USA chicken KCBS Team of the Year. www.slapyodaddybbq.com/contests/awards/ Follow it if you like or tweak it and make it your own!
@datrumpet5
@datrumpet5 4 года назад
@@SlapYoDaddyBBQ thank you for your reply and sharing these videos! How does the skin crisp at 275? I have had some issues in the past at lower temps with the skin.
@ftmhlcv4645
@ftmhlcv4645 3 года назад
@@datrumpet5 they prefer tender bite thru skin at comps. İ tend to prefer crispy skin at much higher temps on rotisserie. its preference. Once you apply the bbq rub itll be very hard to crisp up skin.... its essentially water
@brandenfreeman224
@brandenfreeman224 2 месяца назад
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
@SlapYoDaddyBBQ 2 месяца назад
Love back at ya Branden!
@timothydishneau464
@timothydishneau464 4 года назад
Jealous devil is awesome. Went thru 150 pounds since you turned me on to it. Great news about your rubs and sauces. Great job on the chicken.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Good stuff!!!
@merlinvestibule
@merlinvestibule 4 года назад
Looks absolutely gorgeous. I can almost taste it. Very lucky dog, that Mr. Beans. (I still laugh at the video of him refusing to eat the Walmart brisket. A discerning dog indeed). Would the way you cut the chicken breast and thigh differ in competition? You went to all the trouble to create a perfect crust on the skin, then, for lack of a better term, mangled it when you cut it to taste. Would your competition cut be more “presentable”? Just curious.
@jimmuskopf9120
@jimmuskopf9120 4 года назад
you turn in the fully jointed 1/2 chicken uncut - you don't piece it out
@merlinvestibule
@merlinvestibule 4 года назад
So the judges wield their own knives and forks, cutting and chewing as whim and wish demand.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
IBCA and Lone Star rules state you put a half chicken in the 9x9 white styrofoam box. You are NOT allowed to cut or trim unlike KCBS which is very different. Here are some KCBS style black belt tips Comp Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VC8fdTsj_jY.html 6 Chicken Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x23NxXkfW7s.html Meat Glue Jaccard - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-83g2UBEJMQ4.html How to trim - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-25ufow_MjGs.html Shaping - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FFD9-694Pdo.html 100-seconds Part 1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html 100-seconds Part 2 -ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html Ultimate chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--dGDwVMehUw.html REDO Ult Chick - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nPV6pClxqLw.html Bird Sea - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4nHmPXnVntE.html PBC Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GAn7UNYcQS4.html
@cameronbragg3612
@cameronbragg3612 3 года назад
Looks amazing but why do you remove the fat instead of increasing pit temp at the end to render the fat and crisp the skin up.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
I show you my technique that helped me win 1st place KCBS Team of the Year Chicken in USA beating out 5,000 pro teams. You can do Costco rotisserie style chicken in comps if you like to see if that wins contents. There is no one way to win 1st place so to beat the competition, pick the method that gets you the BATs (Big Ass Trophies).
@ImFadedAsfRn
@ImFadedAsfRn 4 года назад
That end result look amazing holy crap
@josealvarez6810
@josealvarez6810 4 года назад
Another great video Harry thx! What sides do you like to pair with your chicken?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
For home eating, I like mashed potatoes and gravy, pickled Jalapeno, red beans and rice
@SilverZero5150
@SilverZero5150 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
So good!
@snnave1
@snnave1 3 года назад
Dang it.... now I need to go out and cook a chicken. Lol
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Cluck! Cluck! Cluck!
@karlschreiber7786
@karlschreiber7786 2 месяца назад
How often are spraying the chicken with the "I can't believe it's not butter"? Love your channel
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 месяца назад
try every 15 mins
@modenajon
@modenajon 4 года назад
Now I’m confused.😂 I thought your Competition Chicken is when you smoke it until the bark sets and then you tightly cover it in a pan to almost braise for roughly 45-1hr and finally sauce it and let the sauce set in the smoker for another 20min??? I never get bite through skin doing it this way in the video. Juicy meat YES but the skin is usually rubbery unless I smoke at a higher temp. Hope all is well Harry!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
The winning strategy for KCBS is dfferent than IBCA. Have you competed in IBCA before? What do the judges use to eat in IBCA? That's your clue. Look out for fresh exclusive content on Patreon.com/HarrySoo for a dollar!
@midnightcry
@midnightcry 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
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
@midnightcry 4 года назад
@@SlapYoDaddyBBQ I understand--I'm a one-man bbq team. Thank you!
@ftmhlcv4645
@ftmhlcv4645 3 года назад
@@SlapYoDaddyBBQ can you inject butter during saucing towards the end? İ feel like the chicken loses alot of juices as it cooks...
@harsoo
@harsoo 3 года назад
@@ftmhlcv4645 sure. Some com teams do
@litg8r
@litg8r 4 года назад
Very impressive trim work Harry- nice job. One question- do you ever use a sausage pricker on the skin? I’ve used the technique and it allows judges to have a clean bite through the skin and pull away without taking the entire piece of skin. Mr. Beans is one spoiled dog!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
I use a Jaccard to get the skin tender. I have many chicken tricks and tips and I did not have room to show all in one video so I have a few chicken videos. See my Jaccard episode. Comp Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VC8fdTsj_jY.html 6 Chicken Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x23NxXkfW7s.html Meat Glue Jaccard - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-83g2UBEJMQ4.html How to trim - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-25ufow_MjGs.html Shaping - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FFD9-694Pdo.html 100-seconds Part 1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html 100-seconds Part 2 -ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html Ultimate chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--dGDwVMehUw.html REDO Ult Chick - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nPV6pClxqLw.html Bird Sea - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4nHmPXnVntE.html PBC Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GAn7UNYcQS4.html
@litg8r
@litg8r 4 года назад
Ah, I see.
@hotheaddye7643
@hotheaddye7643 3 года назад
I love ur videos bro!!! I wish I could bbq with you an see if I can compare to ur greatness!!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
That would be cool. I do one-on-one with my patrons on Patreon.com/HarrySoo and provide ZOOM sessions
@hotheaddye7643
@hotheaddye7643 3 года назад
I will check into that asap. Thank u so much
@TWC6724
@TWC6724 2 года назад
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
@SlapYoDaddyBBQ 2 года назад
Great idea! I'll do a sauce video in the future
@davismartin7982
@davismartin7982 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
Rock on!
@pauls1357
@pauls1357 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
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
@pauls1357 3 года назад
@@SlapYoDaddyBBQ omg they were next to us about 20 feet away. Ha ha ha small BBQ world!
@fpineda101
@fpineda101 4 года назад
So will JD charcoal and your rubs be at the Diamond Bar Walmart?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Nope. The progress we are making working with large distributors is all on hold due to COVID19
@munkeynutz13
@munkeynutz13 4 года назад
Try and get it into ACE Hardware. There's one close to me in Michigan, and there's a shelf up by the registers with all kinds of random rubs and sauces that you don't see at the big grocery stores.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Good to know. Thanks.
@MrBuckvideo
@MrBuckvideo Год назад
Will the meat glue still work if you brine the chicken, or should you brine first then glue the skin?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Год назад
I would brine and transglutamaise it before cooking
@webcrawler3332
@webcrawler3332 4 года назад
Why is compel so different backyard bbq? There so much more you have to do to the meats for comp.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
In comls you are trying to beat 5,000 pro teams to 1st place chicken in double blind judging. At home when the beer and BBQ is free, your poker buddies will tell you that you make the best BBQ! 😋😋😋
@blindeddoge7786
@blindeddoge7786 Год назад
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
@SlapYoDaddyBBQ Год назад
Well done! About 1:15 should work
@karlferry7010
@karlferry7010 4 года назад
Harry was a bit off HLSR WCBBQ is 250 teams and every team turns in all 3 meats plus a dessert, the kicker is you only get bragging rights and trophy if you win, no cash prize.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Yes HSLR rules are slightly different than IBCA
@karlferry7010
@karlferry7010 4 года назад
Harry Soo I love your videos, I have been on the IBCA and Lonestar circuits for a while and can never get those checks no matter how much everyone loves the food, your tips and tricks will be used this year if we can get going again. You should come to Chapple Hill in a month or so it’s a good rib shoot out....
@atribecalledjudah5436
@atribecalledjudah5436 2 года назад
I think Rowland Heights and Diamond Bar is ready for a Harry’s BBQ, I’d stand in line for it!!!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Maybe I need to do some pop up BBQ to go! 😇
@raulf.9348
@raulf.9348 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
I do chicken at 275F. Thanks for watching Raul!
@nindes
@nindes 4 года назад
I've bought a meat injector and sprayer for the spritzing after watching this, im looking forward to using them👌👍
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
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
@billygarfield5520
@billygarfield5520 4 года назад
Time stamp 0:50, Mr. Beans has your back. :-)
@dgutierrez55
@dgutierrez55 Год назад
Do you have a video with brining a chicken ? In your opinion, Is it better to brine or inject ?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Год назад
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.
@michaelbaumgardner2530
@michaelbaumgardner2530 4 года назад
My hats off to all the folks that compete in these events ,sure looks like hard work.Im with Mr Beans,think I'll stick to judging...👍👍
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Insanity is a prerequisite to try to win $10,000 for a piece of chicken!
@laljr2532
@laljr2532 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
There are a few commercial injections that I like Comp Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VC8fdTsj_jY.html 6 Chicken Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x23NxXkfW7s.html Meat Glue Jaccard - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-83g2UBEJMQ4.html How to trim - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-25ufow_MjGs.html Shaping - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FFD9-694Pdo.html 100-seconds Part 1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html 100-seconds Part 2 -ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html Ultimate chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--dGDwVMehUw.html REDO Ult Chick - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nPV6pClxqLw.html Bird Sea - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4nHmPXnVntE.html PBC Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GAn7UNYcQS4.html 5-Spice Hainan Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vWTVexYDkgM.html
@garyssprinklerrepair
@garyssprinklerrepair 4 года назад
Hey there Harry, great to see this chicken recipe...I’m excited to up my game for the Mrs.😉
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Happy Wife = Happy Life!!!
@royconn2006
@royconn2006 Месяц назад
What brand of transglutaminase for bbq do you use ?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Месяц назад
Ajinomoto from Amazon.
@colinkobel2868
@colinkobel2868 2 года назад
I have found your rub at Scheels which is a large outdoor store here in Montana.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
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
@jeffmyers7141
@jeffmyers7141 4 года назад
Looks so good going to thaw a chicken out right now! Don't know if I missed it, but what temp did you smoke it at? Used your comp chicken thigh recipe a couple years ago & got 15th out of 40 in my first KCBS contest. Thanks for all the videos!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
275F is my fav chicken temp
@keithcollins4955
@keithcollins4955 4 года назад
Beautiful chicken! Thanks for sharing your tricks. What temp range do you run your smoker at?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
You missed the GMG clip. 275F
@rand0mGT
@rand0mGT 2 года назад
I’ll happily wear a dog outfit just to get some of those chicken
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Mr. Beans send love and hugs!
@opie7afe
@opie7afe 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
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
@opie7afe 4 года назад
@@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
@SlapYoDaddyBBQ 4 года назад
@@opie7afe Awesome thanks for your business. Let me know how it comes out and if you have questions.
@opie7afe
@opie7afe 4 года назад
@@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.
@OldManandtheSuperC
@OldManandtheSuperC 2 года назад
I can’t believe it’s not butter. But it’s not butter, it’s an oil spray.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
Yes, we pros use vegetable oil sprays for competitive reasons and never butter
@JohnnyJr396
@JohnnyJr396 18 дней назад
How long do you leave your meats in the fridge to help dry out?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 16 дней назад
Overnight is good
@cwhoff290
@cwhoff290 4 года назад
All I see is Jailbird Chicken on your website.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
I have a Store page and also on my copacker website soupbase.com. Also on Amazon.com
@MrAshhoe
@MrAshhoe 4 года назад
WTF? I'm 51 years old and I've never even heard of a chicken with a pop up "your turkey is now ruined" thing in it. What state are you in that the government doesn't trust you to cook your food properly? I don't say that in a mean way it's just so odd. Great channel BTW.
@roberttietjen5012
@roberttietjen5012 4 года назад
Thanks for all the bbq love!❤ hi Mr Beans❤
@PsychopathicBob1
@PsychopathicBob1 4 года назад
I like BBQ and grilling as much as the next guy. That looks like a lot of work for a chicken. Oil, Salt, Pepper, Grill or Smoke
@kevinc6805
@kevinc6805 4 года назад
During quarantine we got all the time in the world to try something different.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Only done for comps to win $10,000. I would not do this for home cooking!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
And to impress your mother or father-in-laws! :-)
@BBGrillShack
@BBGrillShack 4 года назад
Nice video Harry 👍. I think those red pop up timers don't even pop until 180f. They seem pointless haha.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Duh! Me bad. Rookie mistake for not paying attention when buying chicken!
@joecooper3813
@joecooper3813 3 года назад
Where can I get that seasoning
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
You can get it on Amazon, my website SlapYoDaddyBBQ.com, or my co-packer Soupbase.com. We have custom blends if you are a competitor so goto Soupbase.com for those blends with Hot and MSG
@jakeweiss1859
@jakeweiss1859 3 года назад
Hey Harry long time no see. What temp were you cooking at here?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Hey Jake thanks for stopping by. These IBCA chicks were done at 275F
@JuanMartinez-df1lc
@JuanMartinez-df1lc 4 года назад
Looks like you need more room for them trophy's
@4wolverines
@4wolverines 4 года назад
I missed what temp you cooked at?? I know removing that fat under the skin & then drying out in the fridge lets you cook @ a lower temp for bite thru skin. But what was your temp?! Lol. Thanks
@mikecha1957
@mikecha1957 4 года назад
I missed it too, it must be a trade secret...
@smokindauberdoo4208
@smokindauberdoo4208 4 года назад
275
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Yes, more super secret trade secrets here also which I could not cover in one video Comp Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VC8fdTsj_jY.html 6 Chicken Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x23NxXkfW7s.html Meat Glue Jaccard - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-83g2UBEJMQ4.html How to trim - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-25ufow_MjGs.html Shaping - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FFD9-694Pdo.html 100-seconds Part 1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html 100-seconds Part 2 -ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKVft4rqNao.html Ultimate chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--dGDwVMehUw.html REDO Ult Chick - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nPV6pClxqLw.html Bird Sea - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4nHmPXnVntE.html PBC Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GAn7UNYcQS4.html
@randyjones4256
@randyjones4256 4 года назад
Big fan! I’d like to buy your products but I’m from Alberta, Canada. it doesn’t give me an international option. Do you ship to your friends to the north?!
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Yes, please email our Operations Manager Angela@soupbase.com to get product shipped to Canada
@kevinlindsay5255
@kevinlindsay5255 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
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
@kevinlindsay5255 3 года назад
@@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
@kevinlindsay5255 3 года назад
@@SlapYoDaddyBBQ would love to come State side to see you guy's
@nephewsque6751
@nephewsque6751 4 года назад
Looks great Harry, how many chickens would you make in competition for turn in?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Just one. The IBCA and Lone Star rules state One half chicken
@nephewsque6751
@nephewsque6751 4 года назад
@@SlapYoDaddyBBQ Ok thanks Harry
@nephewsque6751
@nephewsque6751 4 года назад
@@SlapYoDaddyBBQ Did you ever do some footage of urethane outdoor kitchen? I'm in the process of trying to build one for myself
@harsoo
@harsoo 4 года назад
@@nephewsque6751 sure I can do a backyard tour clip
@robertphillips9491
@robertphillips9491 4 года назад
Love the channel harry. I just cant get a hold of your rubs from jealous devil website. They cant ship to hawaii.😔
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Get from soupbase.com as they are my copacker. Maybe I need to fly to Hawaii to drop them off! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9hKbvRH3plk.html#action=share www.slapyodaddybbq.com/2012/07/hilo-bay-bbq-cook-off-hawaii-state-bbq-championship-hilo-hi/
@tony7150
@tony7150 4 года назад
Harry Soo if you do bring me some too haha
@robertphillips9491
@robertphillips9491 4 года назад
Hey now, if you do my doors are open 🤙
@robviola9588
@robviola9588 4 года назад
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
@SlapYoDaddyBBQ 4 года назад
10 hours
@robviola9588
@robviola9588 4 года назад
@@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
@ftmhlcv4645 3 года назад
@@SlapYoDaddyBBQ if İ want a crispy skin at higher temp wouldnt this dry brine rubberize the skin by making it wet?
@marvinsimoneau6126
@marvinsimoneau6126 4 года назад
Do you ever Brine and Inject the same chicken?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Yes I have.
@marvinsimoneau6126
@marvinsimoneau6126 4 года назад
Thank you for the rapid reply. I am just getting into our local comps. Your videos are great tutorials. Looking forward to viewing more.
@soldierssoldiers4179
@soldierssoldiers4179 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
275F 5 min 200F plus 12 hours
@soldierssoldiers4179
@soldierssoldiers4179 3 года назад
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
@SlapYoDaddyBBQ 3 года назад
@@soldierssoldiers4179 yes, and yes
@ftmhlcv4645
@ftmhlcv4645 3 года назад
@@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?
@2AChef-n-BBQ
@2AChef-n-BBQ 3 года назад
Very cool Harry, interesting to learn about different techniques, and as always Mr. Beans Rocks!!!! Thank you
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Mr. Beans sends love and hugs!
@2AChef-n-BBQ
@2AChef-n-BBQ 3 года назад
@@SlapYoDaddyBBQ Makes my day Harry, thanks to you and Beans both🙏👍🏼🇺🇸
@EarthsMysterieswithKenKay
@EarthsMysterieswithKenKay Год назад
what temperatures did you use in the smoker? which wood? thank you
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ Год назад
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
@EarthsMysterieswithKenKay Год назад
@@SlapYoDaddyBBQ thank you so much for your quick response
@str8tuggin731
@str8tuggin731 2 года назад
Harry what's the best breed to use?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 2 года назад
If you mean brand, there are three I like. Foster Farms, Tysons, Marys Chicken
@str8tuggin731
@str8tuggin731 2 года назад
@@SlapYoDaddyBBQ thanks
@alfonsoacastro
@alfonsoacastro 4 года назад
IBCA KCBS champion giving away secrets why? When I was in management my boss told me, teach your employees all you can to replace you. In my head I said why in the world would I teach someone to replace me? That's crazy! He explained, if your the real deal and sure of your abilities, you will go places. I cant promote you if I cant replace you. A year later I was promoted. Harry you are going places far beyond your expectations. Thank you! God bless! 🤠👍
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Fonzo, the true purpose of BBQ is not a room full of trophies. Its to spread boomerangs of BBQ love so others can bring more love, kindness, and patience to the world. When we die, the zeros in our bank account, the wealth, the cars do not matter, only L-R-M. Love, relationships, memories as your body returns to the Earth
@alfonsoacastro
@alfonsoacastro 4 года назад
@@SlapYoDaddyBBQ Amen to that Harry! I'm with you! The more you share the longer the legacy continues to all that you have taught, loved and reached out to.
@77Brainfreeze
@77Brainfreeze 3 года назад
Thanks for another one Harry. Can't wait to see that rub and sauce showing up at my local stores.
@rookie2shoes735
@rookie2shoes735 3 года назад
What was the shmutz you put on the flesh before the seasoning? I don’t see it on the list in the description.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
You can use mustard, Worcestershire, or just some lemon juice
@rookie2shoes735
@rookie2shoes735 3 года назад
I was referring to the meat glue 🤦🏼‍♂️
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
@@rookie2shoes735 Yes it's meat glue. See my Amazon store link in Description to get some
@meangene8437
@meangene8437 3 года назад
Don't bad mouth Mr. Beans please.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
LOL!
@kaptain_zero623
@kaptain_zero623 3 года назад
It's been 10 months since this was posted and I JUST watched it today and discovered that Harry's rubs are available in Winnipeg under the Jealous Devil brand. It's always been an ordeal ordering such things from the USA and now I can just trundle down to the store and pick me some up. I checked and LUXE BBQ carries all the Jealous Devil products including the charcoal. I plan to get a Weber 22" charcoal grill this year and start making some more tasty things than I have been able to with my gas grill.
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 3 года назад
Awesome! Happy to hear my products are in Winnipeg!
@GyattmasterZ
@GyattmasterZ 4 года назад
Are the rubs the same formula or are they new?
@SlapYoDaddyBBQ
@SlapYoDaddyBBQ 4 года назад
Yes, the same
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