I'll be attending Slap Yo' Daddy BBQ class 2/15/14 in Oakland


 
I just send in my request to register for the class. Looks like there are still 3 openings so I should get in (fingers crossed). Was planning on this class for this summer. Based on the 2013 I figured I be making the trek to SoCal. Chris appreciate you posting this since Oakland is about 6 hours closer than Diamond Bar for me! I'll let you guys know when I get confirmed in.
Dustin
 
All right guys I am in! Looking forward to the class and meeting some of the TVWBB folks. Super excited since I was planning this class for the big 40 in August. Now I get to do it early, closer to home and with some of y'all. See you in Oakland!
 
Bob Bass said:
Chris,

Looks like the class had fun. How are the fingers doing ? <g>
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Ha Ha Ha Bob. by the picture on FB you can tell Chris did pretty well with it. I on the other hand did not. I'm the big guy in the brown plaid shirt holding the sign opposite of harry making the "C" gesture with my fingers. They actually had to take that picture twice since I was looking down for the first one trying to tie may fingers into the three fingered knot!

The class was was a ball of fun and I learned so much my brain is still full from Saturday. Downloading and processing all that info will take awhile...
 
Hi Dustin,

"three finger knot".... lol Thoroughly understand ;)

Harry is lot of fun. Can't say enough about the reams of information delivered.
What I took away from his class was two fold.
First is his scientific approach to each phase, each with it's own goal and the procedures to attain those goals.
Then the understanding of what and why things happen as well as what to do to remain in control these rather than just being along for the ride.

btw... our class w/o the sign ;). I'm the short, bald guy in the back... ;)
 
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Hey Chris,
Please ask Harry Soo if he is interested having classes in Rome. I can arrange everything... And special prices for pit master and moderator too in my residence!
 
Thanks everyone who could make the Sat Feb 15 inaugural class in Alameda. Donna and I met Ivson Passos who's flight arrived from Angola, Africa, on Monday after a 22 hour journey instead of Friday so Ivson unfortunately missed the Sat class due to travel snafus. Gave him some BBQ the students cooked and Donna will help him get some raw briskets and butts frozen so he can ship them home to Angola. Hopefully, Ivson can make it to class in the future.
 
EnricoB said:
Hey Chris,
Please ask Harry Soo if he is interested having classes in Rome. I can arrange everything... And special prices for pit master and moderator too in my residence!
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Hey Enrico, I've taught in UK, Canada, Hawaii, and all over the US and have had students from Australia, UK, Korea, Taiwan, Netherlands, Thailand, and Africa. So far, not done a Slap Yo Daddy BBQ 101 class in Italy yet. How's the interest level in American low-and-slow barbecue in the Rome area? Can you get briskets and pork butts?
 
Harry Soo said:
Hey Enrico, I've taught in UK, Canada, Hawaii, and all over the US and have had students from Australia, UK, Korea, Taiwan, Netherlands, Thailand, and Africa. So far, not done a Slap Yo Daddy BBQ 101 class in Italy yet. How's the interest level in American low-and-slow barbecue in the Rome area? Can you get briskets and pork butts?
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Hi Harry,
Soory for the delay but I still don't fit well the forum!
The interest in BBQ in Rome's area is growing. We had in september a bbq class hold by "www.bbq4all.it" pitmasters who spent 2 days saturday/sunday to learn to us all the tecniques. I believe it was a little superficial. In the northern Italy BBQ is much more widespread.
You are a really famous USA Pit Master (I saw all the 1 season of PitMaster TV series and you were great) but the real important thing is that you are the only one who cooks on WSM. These smokers are well known in Italy instead of big GE or offset smokers that are almost unknown here.
You represent quite well the only italian way of bbqing: the Weber way!
I suppose it could be a problem to collect enough WSM for the class but I don't know how many you need at the class.
The best way to try to organize a BBQ class is to get in contact with www.bbq4all.it. They will be able to set all the classes you like both in north Italy and in Rome too. Here we will meet!
For brisket I was able to get 2/3 brisket real black angus beef from USA or Australia here in Rome asking for them at least 1 month before. For boston butt NO WAY. it's impossible! Only pork shoulder about 18/25 lb.
If You need more info let me know.
Nice to be in contact with you.
Ceers
Enrico
 
EnricoB said:
Hi Harry,
Soory for the delay but I still don't fit well the forum!
The interest in BBQ in Rome's area is growing. We had in september a bbq class hold by "www.bbq4all.it" pitmasters who spent 2 days saturday/sunday to learn to us all the tecniques. I believe it was a little superficial. In the northern Italy BBQ is much more widespread.
You are a really famous USA Pit Master (I saw all the 1 season of PitMaster TV series and you were great) but the real important thing is that you are the only one who cooks on WSM. These smokers are well known in Italy instead of big GE or offset smokers that are almost unknown here.
You represent quite well the only italian way of bbqing: the Weber way!
I suppose it could be a problem to collect enough WSM for the class but I don't know how many you need at the class.
The best way to try to organize a BBQ class is to get in contact with www.bbq4all.it. They will be able to set all the classes you like both in north Italy and in Rome too. Here we will meet!
For brisket I was able to get 2/3 brisket real black angus beef from USA or Australia here in Rome asking for them at least 1 month before. For boston butt NO WAY. it's impossible! Only pork shoulder about 18/25 lb.
If You need more info let me know.
Nice to be in contact with you.
Ceers
Enrico
Click to expand...

:cool: Really cool, Italy. And Harry while in North Italy, get yourself a good sampling of their charcuterie, their fermented and aged meats! :^)
 
EnricoB said:
Hi Harry,
Soory for the delay but I still don't fit well the forum!
The interest in BBQ in Rome's area is growing. We had in september a bbq class hold by "www.bbq4all.it" pitmasters who spent 2 days saturday/sunday to learn to us all the tecniques. I believe it was a little superficial. In the northern Italy BBQ is much more widespread.
You are a really famous USA Pit Master (I saw all the 1 season of PitMaster TV series and you were great) but the real important thing is that you are the only one who cooks on WSM. These smokers are well known in Italy instead of big GE or offset smokers that are almost unknown here.
You represent quite well the only italian way of bbqing: the Weber way!
I suppose it could be a problem to collect enough WSM for the class but I don't know how many you need at the class.
The best way to try to organize a BBQ class is to get in contact with www.bbq4all.it. They will be able to set all the classes you like both in north Italy and in Rome too. Here we will meet!
For brisket I was able to get 2/3 brisket real black angus beef from USA or Australia here in Rome asking for them at least 1 month before. For boston butt NO WAY. it's impossible! Only pork shoulder about 18/25 lb.
If You need more info let me know.
Nice to be in contact with you.
Ceers
Enrico
Click to expand...
Can you find someone at bbq4all.it to contact or connect?
The site is in Italian and I don't understand Italian.
Need email, name, and title of the person.
I can take it from that point.
Thanks,
Harry
PS. Maybe I can convince Chris Allingham the owner of TVWB to come along with me to introduce his website to EU fans!
 
Yeah! That’s the ticket, now that Chris is retired turn him into a world wide traveler to spread the word about the TVWBB!
 
I'm back. Fully recovered from the long trip (36+ hours) and halfway caught up with work that accumulated over the week I was away.
Man I can't believe I missed the class! Thankfully, I had a blast in SF after fighting the depression that missing the class brought to my soul. I had the chance to sit and talk to Harry and his fiancee Donna for a good amount of time. They are unbelievably nice people! It's hard to say enough good things about them. They almost made me happy that I had missed the class by spending a lot of their time talking to me and giving me great BBQ advice. Harry saved me a box of left overs from the class and boy was it GOOD! Donna was kind enough to go out of her way and buy me some briskets, ribs and butts at Restaurant Depot (which I'm not a member of course) and even spent a full hour of her life to give me more advice about trimming, seasoning and cooking. I could not be thankful enough! I brought everything with me back to Angola and will cook them soon. I also managed to bring a 18.5" WSM too so I guess I'm all set!
Anyways, I will keep an eye on that Class Calendar and next time I won't miss it.
 
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