I am pleased to welcome Harry Soo to our first Q&A session of 2010! Harry will be answering your questions from Sunday, February 28 to Thursday, March 4.
Harry and his Slap Yo' Daddy BBQ team were featured on the TLC television series BBQ Pitmasters, where Harry used WSMs to compete head-to-head with some of the biggest names in competition barbecue, including Myron Mixon, Johnny Trigg, Lee Ann Whippen, and others.
Harry lives in Diamond Bar in southern California. When not competing, he says, "I sit in a fabric-covered box leading a team of information technology project managers in a Dilbertesque existence."
Here's some more info about Harry's team from the TLC website:
Amount of money won in competition: $20K in 2009
Favorite dish to cook/most awarded dish?: Spareribs
Favorite Food (other than BBQ): Anything Thai or Japanese
Secret Tip: Cooking BBQ from the heart with love and intention. Practice, practice, practice.
Just a few points to cover as we begin:
<UL TYPE=SQUARE><LI>Start a new message thread for each new question. It gets confusing when a single message thread contains multiple questions.
<LI>As a courtesy to our guest, please allow him to answer the question before you reply with your thoughts or opinion about the question.
<LI>Keep the discussion on-topic and friendly, as we always strive for here on TVWBB.[/list]
Here's to a great Q&A session this week,
Chris
Harry and his Slap Yo' Daddy BBQ team were featured on the TLC television series BBQ Pitmasters, where Harry used WSMs to compete head-to-head with some of the biggest names in competition barbecue, including Myron Mixon, Johnny Trigg, Lee Ann Whippen, and others.
Harry lives in Diamond Bar in southern California. When not competing, he says, "I sit in a fabric-covered box leading a team of information technology project managers in a Dilbertesque existence."
Here's some more info about Harry's team from the TLC website:
Amount of money won in competition: $20K in 2009
Favorite dish to cook/most awarded dish?: Spareribs
Favorite Food (other than BBQ): Anything Thai or Japanese
Secret Tip: Cooking BBQ from the heart with love and intention. Practice, practice, practice.
Just a few points to cover as we begin:
<UL TYPE=SQUARE><LI>Start a new message thread for each new question. It gets confusing when a single message thread contains multiple questions.
<LI>As a courtesy to our guest, please allow him to answer the question before you reply with your thoughts or opinion about the question.
<LI>Keep the discussion on-topic and friendly, as we always strive for here on TVWBB.[/list]
Here's to a great Q&A session this week,
Chris