For years I duked it out with Jeff Stehney, Co-Founder of Oklahoma Joe’s BBQ and Catering, in the chicken division. I knew my chicken was better than his, but there was no convincing him until we both cooked under the same team “Oklahoma Joe’s All-Stars”. The first time we did this was at Lenexa at the Kansas State Championship, the largest of all the state championship contests in the nation. There were 175 top notch teams there. We won First Place Chicken and Grand Overall with my perfect 180 Chicken score. That settled it then and there, my chicken rules!

I always said I don’t care if I come in second to last as long as Jeff is LAST!

Ingredients (Per 50 people)
50 Skin-On Chicken Thighs
8 oz. Joe’s Pork and Poultry Rub
2 lbs. Golden Brown Sugar
½ Gal. Beef Stock
½ Gal. Joe’s Original BBQ Sauce
20 oz. Tiger Sauce
10 oz Honey
10 oz White Vinegar

Directions:
Fire up your Grill/Smoker with Charcoal
Make sure to build the fire next to one side of the grill, or in the firebox so that you cook with indirect heat
Sprinkle Joe’s Pork and Poultry Rub liberally on both sides of thighs

Once charcoal is ready to cook on, add a few mesquite wood chunks to the fire
Place chicken thighs onto grill/smoker that is at a temperature around 275 F (If you have built your fire in the grill/smoker, then group the chicken breasts away from the coal bed and near the smoke stack.)

Every 20 minutes, turn chicken. See cooking times below. Add charcoal and wood as needed to maintain cooking temperature.
Mix the liquid ingredients in a mixing bowl then split into 2 disposable full steamer pans and preheat on grill
After thighs have been on smoker for 45 minutes remove and place in boiling hot Candy Sauce, cover with foil and continue to boil thighs for 20 minutes.

Remove thighs from hot candy sauce and firm up on hot grill to caramelize, basting with hot candy sauce as you caramelize

Watch my cooking video "Best BBQ Chicken on the Planet"