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Harry responds to a Youtube viewer request on how to get the best competition smoke ring. Click “SHOW MORE” for all of Harry's BBQ gear, videos, and social media links!!!
As a competition pitmaster and certified BBQ judge, I always strive for a world-class smoke ring on my meats, especially brisket and butt, when I compete. However, as a BBQ judge, I'm trained to ignore the smoke ring as the judging rules specifically state that a judge must ignore the smoke ring when judging an entry. As a competitor, I know that without a smoke ring, it's unlikely that I'll take a walk to the stage that day.
In response to my viewer request, I shared some black belt tricks on how to get a smoke ring and how my Championship Moola Beef rub compares against several other methods. My Moola competition rub helped me win 1st Place KCBS Ranchers Reserve Brisket Cup 2010 and 1st Place KCBS Ranchers Reserve Beef Cup 2011. I had the unprecedented honor of winning this prestigious national title two years in a row and received a standing ovation at the pitmasters award ceremony in Kansas City. My award winning rub which contains special ingredients such as powdered Shitake mushrooms and Worcestershire powder is recommended on brisket, steaks, hamburgers, tri-tip, and sausages
1st Place KCBS Ranchers Reserve Brisket Cup 2010
1st Place KCBS Ranchers Reserve Beef Cup 2011
Harry's Moola Rub: http://www.slapyodaddybbq.com/store/beef-rub/
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 27 Grand Championships. I've personally taught 170 classes and trained 2,500+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email so in 2017, I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel weekly. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories.
Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)
Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.
As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.
In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:
“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”
As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.
Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)
Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)
Get the Recipe »
Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.
For beverages, consider beer, wine, mulled wine, or hot toddies.
How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!
The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on Barbecuebible.com.
Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling
By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From: barbecuebible.com/2021/01/29/beat-winter-boredom-throw-an-outdoor-apres-ski-or-sledding-party/
Published Date: 01/29/21
Did you miss our previous article…
7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How
Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.
The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.
I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.
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Chris Lilly and Mike Golic Give Tailgating Tips
ESPN's Mike Golic, grilling expert Chris Lilly, and Kingsford Charcoal provide some quick home tailgating tips, fantasy football picks and propose a Tailgating Bill of Rights.
Go to www.facebook.com/kingsfordcharcoal to sign the Tailgating Bill of Rights. And for more grilling information, head over to www.grilling.com for tips, tricks and great grill recipes.