Slap Yo' Daddy BBQ

Memphis In May 2013

Harry Soo — Tue, 21 May 2013 02:59:22 +0000

Memphis In May 2013 It’s hard not to tear up as I write this story enroute home from Memphis. The past three days was an intense emotional blur as I had an opportunity of a lifetime to experience the 2013 36th annual Memphis in May (MIM) World Championship as a guest of Mr. John Willingham, one of America’s barbecue greats....

Kingsford Factory Tour, Belle, Missouri

Harry Soo — Wed, 08 May 2013 06:21:33 +0000

Most of my fellow competitors on the competition circuit know I’ve been using Kingsford briquettes exclusively since my rookie days in 2008. I continue to use them because they work extremely well and are a great value. When the summer half-price sales at Lowe’s and Home Depot starts around May, I fill my garage with them. Between my BBQ...

Slap Yo Daddy Popcorn Shrimp by COWGIRL’S COUNTRY LIFE

Harry Soo — Sun, 28 Apr 2013 20:51:09 +0000

My friend and uber food blogger Jeanie of Cowgirl’s Country Life based out of Oklahoma has been trying out some of my SYD competition rubs. She’s tried them out a couple of times (see Jeanie’ Salmon and Chicken Thighs). She’s a great cook and writer, and Jeanie has graciously given me permission to share her April 23, 2013 blog and pictures about her...

Win a Special Edition Thermapen

Emi — Wed, 24 Apr 2013 01:14:17 +0000

Whether you’re a low-and-slow barbecue pitmaster or backyard griller, you know you need a good thermometer. The $100 Thermapen manufactured in England is the de facto standard for BBQ pitmasters because it’s the Lamborghini of instant read thermometers. Just go to any BBQ contest and you’ll notice that almost all the professional pitmasters use them. It’s also very popular among restaurant chains, health inspectors,...

Cowboy Coffee Tri Tip

Harry Soo — Mon, 15 Apr 2013 20:08:38 +0000

Cowboy Coffee Tri Tip When you’re in Texas, barbecue means brisket. When you want barbecue in North Carolina, it’s automatically pork. When you’re in Santa Maria along the California central coast, barbecue is always beef tri tip. Santa Maria style tri tip is a garlicky salty beef cut that is served with pinquito bean, a miniature cousin of the pink bean that...

Homemade Pork Sausages

Harry Soo — Mon, 01 Apr 2013 14:39:35 +0000

I knew I was at the right place when I saw the concrete pig statues in front of the house. I had travelled to Alameda Island across the bay from San Francisco to the home of Frank Falice and Marilyn Schlagel of Traditons Sausage who are renowned for their Italian-style sausage making classes. I’ve always enjoyed all kinds of sausages...

Austin Barbecue Crawl Weekend, Part 4 of 4, December 2012

Harry Soo — Tue, 26 Mar 2013 01:28:02 +0000

“Meat, smoke, and fire always makes me happy and lifts my spirits” In this last installment of my December 2012 Texas barbecue crawl weekend, we ate at seven places before running out of time to catch our Southwest flight home. The seven were Blacks, Kruez, Southside, Meyers, Stiles, Rudy’s, and Country Line. As you can see from the recap...

8 important lessons learned from judging 8 World Champions, Missouri, November 2012

Harry Soo — Sun, 17 Mar 2013 05:01:01 +0000

8 important lessons learned from judging 8 World Champions at the Kingsford Invitational, Belle, Missouri, November 2012 I was humbled to be selected among the thousands of barbecue judges and pitmasters in America to be part of the history making first-ever Kingsford Invitational contest to crown a single grand champion from eight winners of the nation’s top barbecue competitions....

Barbecue Corned Beef Brisket

Emi — Fri, 15 Mar 2013 13:45:41 +0000

Around the middle of March each year in America, many folks wear green to usher in St. Patrick’s Day. Many are not even Irish but use the day to celebrate Irish and Irish American culture with green decorations and by drinking lots of green beer. The traditional dish for this day is of course corned beef and cabbage with potatoes...

SYD Barbecue Ribs with Pico De Gallo

Harry Soo — Fri, 08 Mar 2013 06:22:00 +0000

SYD Barbecue Ribs with Pico De Gallo As a barbecue competitor and cooking instructor, I’m often asked what my favorite barbecue is. When I say ribs, the next question is how do I like to cook them? Do I cook them competition-style? The truth is when you’re on the road competing over 30 weekends a year and another 20 weekends...