Harry Soo

I was rereading Harry Soo's Q&A and picked up something I missed the first time. He says he puts his ribs on at 6:30am and chicken at 9:30am. Considering that the ribs would be done around 10:30am and chicken around 11:00am, does anyone have any idea how he holds them for the noon and 12:30pm turn in times?

I think Harry has reworked his timeline some since those posts. In his FB post for the Pechanga comp he stated that he was putting ribs on at 7:45 am. I usually put mine on around ~7:40 am. I believe he's changed his chicken timeline as well. There was a lot discussion about it on the brethren because he says he cooks his chicken to 145º IT now and holds it there for ~10 mins. Too much to recap here, but if you web-search it, you can find a lot of posts about it. Knowing this, I'm sure he puts chicken on much later than 9:30 am if he still cooks at 275º.

BTW, he uses a Cambro food box to hold his meats until turn-in. Most teams use one or a beer cooler, etc.