Join our TELL-ALL Competition BBQ Class in Billings, MT on March 31-April 1 – register at
We are excited to release our last video in our competition cooking series…Competition Chicken!!!!!! We cover chicken selection, skinning, soaking, trimming, cooking, and plating. Every step of the process to get you ready to win in your next barbecue competition cook!
About Us:
We are the Hamilton family – Montanans born and raised. We are a competitive BBQ team, makers of BBQ rubs, and the family behind BBQ Hero.
We want to share the love of cooking and join people together to eat. We hope to guide you in your cooking adventures, we’ll focus on barbecuing, of course, but we’ll look at all different kinds of grilling, smoking, and cocktails too. We’d like to help inspire others to have success on the barbecue trail, the backyard, or in the comfort of your home.
Recipe Link:
Brands We Use: (In Order of Appearance)
Kosmos Chicken Soak:
Montanan Outlaw Chicken Rub:
Cimarron Doc’s Bar-B-Q Sweet Rib Rub & Bar-B-Que Seasoning:
Kosmos Honey Killer Bee Rub:
Blues Hog Original:
source
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Awesome video! Thank you very much!
Good video bro, thank you very much. Awesome thighs. Wade Out. Merry Christmas guys and gals..
Would like to see footage of chicken on the pit,
One backyard bbq event I’ve been to – did not allow any seasoning (only trimming) prior to the event. The chicken is inspected in the morning – then off you go for turn-in late afternoon. Would you still brine the chicken in such an instance.
New to the channel. Awesome video!!
Do you heat the sauce prior to dunking the chicken?
This was very helpful to me, as a noobie to the competition BBQ space. Thank you very much for taking the time to put this together!
Ty, so you don't cover the chicken in the pan after flipping them back for the final hour?
Are you cooking uncovered the whole time or covering in foil after the flip?
I have my first competition coming up and I'm the official chicken guy. Learned so much from this video 🤙 Team 💈 BARBER-QUE 💈
If you were cooking these for the backyard, what would you do different. Thanks for the video, very informative
Awesome! Thank you.
Man I wish I’d seen this video a long time ago
Awesome video. Liked the dunk technique on the sauce
How do you keep the skin from shrinking on you?
just found you and great video. I learned a lot
Started with chicken thighs. when he got done cutting, he had chicken nuggets.
Why didn't you scrap the skin
Great informative video!
Thanks. Trying this technique out! 🤘🏾
thank you Im taking the kcbs judge class this week and I appreciate all your insight cheers
Great video! The Jaccard is a great tool and I’ve never used it for that purpose. You cook to 190 internal? That seems so high for chicken. I guess the brine allows for it without drying out?
I don’t know if this has been asked here but, I’ve seen multiple teams scrape off the fat on the underside of the skin when removed. Is there a big difference from that method to yours?
9:52 A lot of chicken thighs I find these days will have some meat with a good red color, but near the edges the meat is white. When cooked, it is tough and chewy.
Do you notice that, and do you trim that off?
It almost looks freezer burned. Mind you, it's not supposed to be frozen, but ends up freezing in the store.
Gotta take a bite there at the end
damn, wtf?? no money shot of the bite thru??? LOL – most excellent video gents, i really really learned a lot, my family is gonna love it
190 degrees? I thought the chicken police would take you away if you went over 165.