In this video, we share some of our competition secrets on how to cook our award-winning chicken thighs on a 270 Smokers GS model. We take you through the entire process from start to finish, leaving nothing out.
"BBQ's supposed to be simple so lets make it as simple as we can" genuine quote from this video!!! ITS CHICKEN, Brine them for a day and smoke 2 hours with a salt and pepper rub, done!
@@billyboyou8125 the bone-in chicken taste better though. That bone marrow adds a more intense chicken flavor. I'll take BBQ chicken however I can get it though.
Drew, you succeeded in teaching me more than a few fantastic competition techniques. I learned a lot and will incorporate these in my next outdoor family gathering. Great job my friend!!!
So, I didn't open this video on my main player the first time because, honestly, I didn't think I had the patience for a 40 minute video. Haha (that's on me!) But it started auto playing and I turned on the audio and sat watching the whole video on my cell phone. These look amazing through the phone and I swear I could smell that sauce! I was looking for a way to cook some chicken thighs for my son and I, as I am not too familiar with them. When they were finished and I sauced them up, my son said they looked exactly the same! I was very proud. These are absolutely spectacular and I used my own 3 rub setup and I didn't have any Kerry Gold. But I do now. Making these again this week and they will be perfect. Awesome job, man and thanks for sharing. We definitely appreciate it!
Absolutely great instructional. I am normally a skin-scraper but I Jaccarded just to see the difference. The skin was perfectly bite through - only tore away after my 4th bite! So juicy too! Thank you so much for this - you've changed how I'm going to do my comp chicken!
That's the difference between a professional and a backyard BBQ'r. It was very interesting watching to see how you guys compete. Could almost smell and taste it through my monitor. Thanks for sharing
Good luck! You can check out what it’s like to compete start to finish by watching our docu-series, “Journey to the Jack”! Journey To The Jack - Ep. 1: Smoke This ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GHWno9bxd7c.html
being an dark meat chicken eater that i am, ima luvin what your showin... if anyone has not said thank you, i am going to now.. THANK YOU for an awesome instructional..
After watching this I am never cooking thighs the same way again. I've never seen anyone take the time to trim off the bones (knuckles I think you said) then peel back the skin and trim it so you can basically wrap it all around. Just the way you made them look after trimming and reshaping, I was blown away. I made thighs last night which is why I watched this video and really wish it came on my feed sooner. Awesome video man, that end result looked so tasty!
I love to cook... so I care a LOT about this stuff, but damn. In all my years cooking I never thought to jaccard the skin. That's a whole extra level of food love right there.
Started out watching this in bed, ended up in a chair in front of the tv lol! I love BBQ chicken thighs, too many people overlook it, gonna have to try this recipe out with a side of cole slaw.
Great video, I actually did learn something folding the skin back over the thigh. I have been using skinless, boneless thighs then wrapped in bacon. PS, I won
I happened to see this pop up, what caught my eye was BBQ Chicken Thighs. Wow what a lot of work cooking for a competition; I thought you season and slap it on the grill/smoker lol. I cringed watching the trimming of the meat to toss lol. I will definitely give parts of this a try, I'm a novice home cook griller and am looking of ways to grill without drying out or burning. I seriously would have thought 190 degrees would be overcooked.
First off.... good instruction. Nicely put together video. So..... don't take this the wrong way but yeah...... I thought, "Lord I ain't ever entering that competition". Plus...... I kept thinking. Man I would stuff all that extra meat under the skin..... But I guess then there would go pretty.
Great video and excellent presentation on the rolled-up thighs! I gave up on smoking chicken years ago, and stuck to mackerel and salmon, because it always tasted and smelled like the tire section at COSTCO. After watching your video, it has intrigued me to give another try, but not use the harsh mesquite and hickory woods I used before, but instead use sweet ones like pecan.
Layering the seasoning is an excellent idea, thank you. Some suggestions: (1) season both sides of the meat, then season the top skin. That way the seasoning will go further into the meat, making it more intense. (2) get a small ladle, 1-2 ounces, and use that to cover your chicken in sauce: (a) it is neater; (b) it is faster. Thanks for the video, it was great.
Looks like awesomeness!! I can't however understand the whole skin thing...like in these preps & competition styles, how they don't care about eating rubbery skin?? It's definitely an art getting it rendered & crisp all the way through. Blanching works amazingly well but has its own set of problems. It works good if ya wanna bake flats/drumettes instead of fry em. Great video tho dude. Looks might tasty!
Tried the kerrigold butter at last comp....made a huge flavor difference I need to do some chicken shopping obviously The Sams brand hasn't been cutting it....not nearly as nice looking Great video !!
Looks beautiful but can you taste the chicken with all that seasoning and sauce? Will definitely try this American BBQ chicken, it is very different from BBQ in other countries. Seems to rely on seasonings for taste
25:25 All of the chicken has a piece of butter on the inside, and outside of it except for the one second from the top on the left doesn't have one on the outside like all the others, and that's really bothering me!!!!
The recipe is great for both! We just always want to use the highest quality meats when we compete since that slight difference side by side could make all the difference!
It's the little overlooked things as a beginner that makes BBQ taste good. Growing up you may get little bits of information that helps you make great BBQ. But if you don't have that background, then pay attention. I had 15 minutes of instruction before skydiving. I think I would have benefited from the hour class.
