Bob Ivey
TVWBB Emerald Member
Harry Soo's Slap Yo' Daddy BBQ Class.
Last Saturday I had the privilege of attending Harry's class at his home in Diamond Bar, Calif. I had the good fortune of winning my seat in the class from the drawing on this wonderful forum. Special thanks to both Harry and Chris. It was a wonderful day filled with great food and so much knowledge and info that I would love to go again. The class is that good. You learn a lot of head knowledge but more importantly, that BBQ is all about love. Harry explains that the reason mom's cooking is so good is that she cooks with love. He reminds us that if we put love into our cooking we will produce a better product. r>
Harry covered many aspects of BBQ.
Food Safety
Rubs, Sauces, and Injections
Trimming and Seasoning
Cooking many different types of meats
Smoke Woods
Starting a fire
And so much more
In my class we had three different family units attending and the furthest person came from North Carolina. We also had people from Oregon and Arizona. The rest were from SoCal. The many snacks we had during the class were prepared by Harry's helpers and they were delicious. Examples are pig candy, ABT's, Sous Vide Korean-style Shortribs, Smoked Grilled New Zealand Lamb Lollipops.
Harry is a very nice guy and shows class and caring for others. My wife and I stayed at a hotel the previous night and when I asked Harry what time to have my wife pick me up, he told me to have her come early and enjoy the lunch we were about to have. She was blown away by the flavors and deliciousness of the food.
The class
Harry and I
Some of the best brisket I have ever had!! Check out that smoke ring!
Harry preparing the burnt ends. They were fabulous!
Lunch, what more needs to be said.
Harry preparing the Ahi Tuna.
Brisket on the WSM
Harry demonstrating the setup on the WSM.
Chicken and TriTip
I could keep adding pictures but there are so many already.
To close out, I had a totaly awesome time and learned a lot. My next post will be of my homework assignment. Each student is required to do a cook within two weeks of the class. I will do mine a week from this Saturday with many family members. My wife is calling it my redemption cook to make up for my major fail about two weeks ago. Everyone seemed to like the PP and spares, but I messed up a lot on that cook.
If anyone has any questions feel free to ask. I would definitely recommend this class to anyone who wants to up their game. This class is worth every penny.
Last Saturday I had the privilege of attending Harry's class at his home in Diamond Bar, Calif. I had the good fortune of winning my seat in the class from the drawing on this wonderful forum. Special thanks to both Harry and Chris. It was a wonderful day filled with great food and so much knowledge and info that I would love to go again. The class is that good. You learn a lot of head knowledge but more importantly, that BBQ is all about love. Harry explains that the reason mom's cooking is so good is that she cooks with love. He reminds us that if we put love into our cooking we will produce a better product. r>
Harry covered many aspects of BBQ.
Food Safety
Rubs, Sauces, and Injections
Trimming and Seasoning
Cooking many different types of meats
Smoke Woods
Starting a fire
And so much more
In my class we had three different family units attending and the furthest person came from North Carolina. We also had people from Oregon and Arizona. The rest were from SoCal. The many snacks we had during the class were prepared by Harry's helpers and they were delicious. Examples are pig candy, ABT's, Sous Vide Korean-style Shortribs, Smoked Grilled New Zealand Lamb Lollipops.
Harry is a very nice guy and shows class and caring for others. My wife and I stayed at a hotel the previous night and when I asked Harry what time to have my wife pick me up, he told me to have her come early and enjoy the lunch we were about to have. She was blown away by the flavors and deliciousness of the food.
The class
Harry preparing the Ahi Tuna.
Harry demonstrating the setup on the WSM.
I could keep adding pictures but there are so many already.
To close out, I had a totaly awesome time and learned a lot. My next post will be of my homework assignment. Each student is required to do a cook within two weeks of the class. I will do mine a week from this Saturday with many family members. My wife is calling it my redemption cook to make up for my major fail about two weeks ago. Everyone seemed to like the PP and spares, but I messed up a lot on that cook.
If anyone has any questions feel free to ask. I would definitely recommend this class to anyone who wants to up their game. This class is worth every penny.