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  1. Barbecue tips from Harry Soo
  2. Welcome, Harry Soo!
  3. Slap Yo' Daddy BBQ team website
  4. Dry or Wet Water Pan
  5. Do KCBS comps limit creativity in cooking?
  6. Pitt Masters II?
  7. Rib recipe
  8. Setting Up Your WSM's
  9. High Heat Briskets
  10. How do you deal with the water pan?
  11. Foil Ingredients
  12. Your intro
  13. What different rubs do you use
  14. Temperature Control
  15. Sweetness
  16. Smoking
  17. How do you reconcile competition bbq with cooking food you enjoy?
  18. Brisket grade for comps
  19. Fuel Source?
  20. Myron
  21. KCBS contest with a single WSM?
  22. Asian inspired ribs
  23. We know you're a WSM kind of guy ...
  24. Ribs burnt on the ends
  25. Portable power for the Stoker
  26. Injections?
  27. Spice level suggestions....
  28. Too Popular?
  29. Preparing your Charcoal and wood
  30. Stoker pit probe placement
  31. Seasoning your pit.
  32. Use of Sauces in competitions
  33. Dinner party at the Soo's
  34. Did you buy a
  35. Is it true
  36. Where can I get a cool Chicken hat?
  37. Go North?
  38. Congrats !
  39. Cooking on both grates in a WSM...
  40. Being Famous
  41. Stoker
  42. Classes
  43. BBQ Spaghetti
  44. Chicken Skin
  45. Winning the Trigg Texas Rib-Off
  46. Slap Yo' Daddy Store
  47. Pulled Pork
  48. Sauce for Texas
  49. Soo's Rules
  50. Automated Temperature Control - Stoker Setup
  51. You a foodie-reader?
  52. Your thoughts on sweet-stuff
  53. Cleaning a Weber Bullet
  54. Water Pan
  55. Advice for a noob who wants to do Competitions
  56. Harry's Life?
  57. vegetarian recipes?
  58. Johnny Trigg's Boot
  59. Harry's New Tee Shirt Line at www.SlapYoDaddyBBQ.com
  60. How Many WSM's do you have?
  61. Competition Rewards?
  62. Pot Luck
  63. old school temp controll
  64. Wasabi
  65. Temperature variation in the WSM
  66. Chicken Techniques
  67. Getting a good bark on your ribs
  68. Transporting WSM's?
  69. Thursday is Last Day to Ask Questions
  70. Foiling Butts
  71. Comp Smoke Flavor
  72. Off the Shelf Sauces
  73. Achieving good smoke Vs Bad Smoke?
  74. Smoke wood choice
  75. The Not-So-Big Secret
  76. Chicken Wings
  77. Cold Weather Advice
  78. Would taking a CBJ Class Help?
  79. Favorite Wood
  80. Favorite food to cook and how
  81. Who would you cook with?
  82. Insulation?
  83. Meat drippings into Smoked beans
  84. Competition BBQ
  85. Bark on Wood Chunks
  86. Harry signing off this Q&A session - Final Thoughts
  87. Forum Closed
  88. PDF: The BBQ Wisdom of Harry Soo