Competition BBQ Chicken Thighs
Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and “BBQ Brian” Misko of House of Q (British Columbia, Canada).
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Full recipe: https://www.atbbq.com/thesauce/competition-chicken-thighs-recipe/
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Chef Tom is awesome! ATB videos has helped me mucho mucho
Made my first chicken lollipops from your video. They were a total hit at my 4th of July party. Thanks for the video??
Made my first chicken lollipops from your video. They were a total hit at my 4th of July party. Thanks for the video??
The 108 people that gave a “thumbs down” are angry plant eating vegans!!! Bahahahahahahaha. I LOVE THE MEATS!!!
put some music to enjoy this video plss
I can appreciate all the work to get your competition thighs perfect, but I have a 3 step method that rocks and is easy.
Step #1 Pressure cook in instant pot very fast only 2 minutes at pressure in a good seasoned stock.
Step #2 Traditional grilling with charcoal and wood chips just enough time to get them smokey. Low temp not too much heat #3 Dip in a great BBQ sauce like in this video and finish off in the oven so you don't burn the sauce. It's always juicy
always cooked to the center and never burned the sauce. Perfect every time and only take about 45 minutes
I know it’s different for every piece of meat, but how long typically does it take for it to hit 150 after covering the pan?
you forgot to use food glue on the skins, and jarrcard the skin
What Temperature do you cook it at uncovered? 250 or 275?
What type of wood do you use??
You still rock man ! thanks for the vids !
therapy is also allthings man!
https://youtu.be/QzQBVw6psr4
Nicely done sir
I too tried chicken bbq…Look at Bro's Cooking
Would love to try competition chicken i am sure it tastes beyond regular chicken
Way too much sauces & other crap on them – keep it simple bro
Yeah brother thanks!
Just tryd it boy i tail u it was good an hot lol going to try it with mild firebug next time
?????
just wondering about the *160 temp…I've always been told *175 in the thigh
I don't compete, but you just made me rethink most of my preconceptions about chicken thighs. Amazing recipe, thank you
my thighs are better than yours.
It’s Yoda Tom !! I really enjoy your shows, such a wealth of great info, and fantastic flavours I am sure ! Keep it up bud !
?
Very impressive, did you use bone in chicken thighs
I've tried this process…but after being covered, the skin has pulled back and scribbled up. Its almost like the steam from being covered up shrinks the skin…..any ideal on why this happened? Its happened twice.
Chef Tom doing it again with some awesome demonstrations!
question. I totally understand the bite thru of the skin. Why are you not allowed to crisp up the skin on say a hot grill? Are grill marks not allowed in competition? Whats wrong with the skin being crispy and bite-thru? You'll still have all of the smoke flavor you put into the thighs? Thanks
Probably good. However I will never take the skin off or cover in foil. I love my smoke flavor. You Might as well cook them in the oven.
Shit looks so damn good. Almost on par with howtobbqright
Won't taste as good after cutting off all the natural goodness
"You're gonna learn what the judge is like" exactly why there is no reason to enter any competition that is based just on the taste of the judge. You'd be an idiot to bother trying hard to please somebody like that in a competition where there is only one taster.
Looks and sounds absolutely disgusting with all that factory processed cancer stuffed into it.
lol Chef Tom.. nope. not believing that! Chefs work for a living. Work takes fat from the bone.
Where can I order some of these rubs and sauces?
What type of knife are you using?
TOM I LOVE YOU MAN. YOU GIVE IT TO THE VIEWERS JUST LIKE WE NEED IT.STRAIT UP AND TO THE POINT.GREAT JOB AS ALWAYS.
Dude you’re a boss!
Wow. Awesome
Yeah lets find new ways of getting fatter…
Cheers Chef! Got some bewdie tips from that.
Awesome! Going to buy chicken thighs try it out!
………so hungry now
Thanks for all the info Chef Tom. I’ve learned so much from this page.
I guess in competitions you get extra points for using commercially available marinade, injection, rubs and sauces and doing things that are a complete waste of time.
God bless you!
Competition cooking is different than home BBQ, not better just different. In competition, the chicken must look a certain way but it suffers from the lack of fat that the untouched skin has, also in some contests there is not a whole amount of time to marinate chicken which has a neutral flavor and benefits from long marinades. Contests usually have a certain flavor profile that the judges are looking for and going outside that box can be tricky. Like all things when money is involved you lose a lot of the original idea for the competition. From my experience in the food industry, the best meals I've been served have been from home cooks who are talented and caring about the product being served to family and friends at their table, sometimes because of volume and financial reasons the same care is lacking in commercial establishments . My advice is to make friends with good home cooks and BBQer's it' well worth it for the cost of a bottle of wine or a case of beer you are almost always rewarded.
Do you guys sell cambros on your website?