Brisket Masterclass at Scheels University | Fargo, ND | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 21 сер 2024
- #HarrySoo #SlapYoDaddyBBQ #Scheels
Harry teaches 80 Scheels store associates how to cook comp brisket. So grateful to Scheels with 30 stores, 8,000 employees to carry my tiny one-person company's products. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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- HARRY’S PRODUCTS & BBQ GEAR -
Harry's Award-Winning Rubs & Sauces: bit.ly/3Z0VQJE
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Dalstrong Knives: bit.ly/3JkQrHE
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Snake River Farms Meats: bit.ly/3nqYNWX
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Looks like you had a lot of fun teaching some new students Harry! I sure do miss ya my friend! Hope to see you again real soon. Much love to ya!!!
Too much fun Troy. Say, when can I drop by Austin? We have a belated B-Day of yours we have to celebrate. I miss the crawfish!
It was a great time meeting you Harry. I was on a different team but you got my people's choice vote
Thanks Dave. The pleasure was all mine. Let me know if you have questions!
Harry, you'll always be a winner to me!
Thanks for the support!
Briskets and Ballistics, That's one Hell of a Workshop!
You shoot em and Harry will cook em!
Good to see you out there doing your thing. Stay safe.
Thanks. You stay safe too!
Hi Harry. Again I am reminded of why I support you through your channel. Win or lose it’s about giving back to humanity and making an impact on future generations. Yes, profit is needed to keep the doors open but true success in business and life is derived by the mission behind the product and yours is a great one! We have no scheels in the northeast but I would support them if we did. Investing in knowledge in their employees is truly giving the best opportunities to their customers and shows they care. You are the man! Keep spreading the love. Cheers from out east!
Love back East to you and your family Scott!
We need these down here in Texas. Come on Scheels.
Hope they get past 30 stores which are primarily in the ND areas
Harry like big briskets and he cannot lie. I'll remember Harrys other blackbelt trick, holding the brisket next to my heart for extra love and electricity. Gotta love Harry's passion for sharing bbq love.
Keep spreading BBQ love Scotty!
Thanks for your insights of the behind the scenes video! Very cool!!! 👍👍👍👍👍
Thanks Billy!
Thanks Harry
No worries
Hope you enjoyed your time in Fargo. I wish I would have known about your class. Come back soon!
Next time!
Harry you add 20% more love to this world. Thank you
Keep spreading BBQ love!
Congratulations on SYB entry into Scheels. The Utah Scheels store is huge, awesome place. Keep on spreading that BBQ Love. Nice to see stores doing product education for their front line employees.
SYD..... finger typing issues is my thing.
So grateful that they gave my tiny 1-person company a chance!
Great video as always. You do such a good job helping people learn to cook great bbq. Thanks for all you do Harry. It’s greatly appreciated by so many.
Thanks so much
This was awesome to watch. I'm making a brisket right now on my WK 22". I'm watching your videos as I'm doing a low-n-slow, making sure I'm doing everything right -- wood at the bottom, 30% low vent, 70% top vent, keeping the temperature at 275%, spray with water, and I'm going to wrap it in butcher paper and foil and finish it off in my oven over night at 275 F, because BTU is BTU is BTU...
Rock on Jerry!
Guns and bbq sound like a great time
Guns and Grills. Yee Haw!
I buy a lot of my bbq stuff at scheels in west Des Moines! Love it
Have never seen a Scheels home and hardware though!
Check out their 30 mega stores!
Awesome to see you up here in NoDak
Super nice folks in ND. Lots of gun, knife, and bow owners, it seems!
Wow. A workshop from Harry that needs to be kept in the bucket list!
It was super fun and I hope they invite us back!
would love to attend a workshop like this someday! keep spreading the BBQ love, Harry!
Likewise!
Giving back is such a great message and reason!! Love your videos @harrysoo
Thank Dan!
Harry great to see you attending this event. There is still no one selling your products out here in my area. But I'm thankful that you put out there over a year ago a rub recipe. I have tweaked it some but for the most part it still has your flavor profile. My customers love it and the world loves you sir. Keep spreading bbq love. 😃👍🌤
Awesome Victor!
5:21 man they’re not messing around with those 13 min rotations are they!? 😳🔫💥
I was tired from doing the stump speech 13 times!
Cool video Harry!!! They had all the bbq rubs and products at Scheels Hardware! 😍❤🤘👊🍻🍺🥃🚬
So good! I am very grateful they carry products from my tiny one-person company!
I’m going to Fargo this weekend so I’ll stop and pick up some SYB goodies at Scheels while I’m there!
Thanks Ryan for your business. My tiny one-person company really appreciates your support!
Loved watching this one. BBQ love was well spread Harry! 👍👊
Glad you enjoyed it
Awesome bro
Thanks Ed!
I always love hearing the black belt tips. Sure looked like fun👍
Had a great time and I'm grateful that Scheels gave a tiny 1-person company like me a chance to show my products in 30 stores.
Now that is truly spreading BBQ love Harry!! I would like to see one of the Scheels stores open here in western North Carolina. What a fun event that must have been.
That would be cool!
Your the man. Stay safe with this COVID
Be safe!
Wish I would have known you were in town.
Soo Sifu: Hoping you are having a fun, and yummy, time this weekend! It was fun seeing you pass your passion to the new students of BBQ! Looks like you had a great time getting into the competitive-mode! Interesting hearing the gunfire in the background! Thank you for taking us to Fargo, ND! Best wishes to you and friends, which includes Mr.Beans! Much 🧧 and aloha 🤙, Sifu!
Mahalo Bill!
Harry, you are doing such good things in the BBQ world. Keep up the good work. I hope to meet you in person one day
I hope so too! Come by and say hello! My travels have been curtailed by COVID. My Squirrel contest in Bentonville was cancelled today!
Just saw there is one not too far from me in The Colony, TX. Will visit it.
Let me know if you see my rubs there!
Aww man i didn't know you were going to be in fargo. Would have been cool to meet you. Maybe down the line next time you're around
Sure thing!
Go Bison!
Congratulations Sir
Thanks Pete!
Why didn’t I know about this!!! I would’ve drove 4 hours just to come watch the sifu work his magic 😩😩😩
This was in mid-July. I think it was a private event for Scheels employees only.
Mr. Harry Soo, when was this! I live in Fargo ND and would have been there to meet the master! I've been wanting to meet you forever so if this was today that 28th, are you still here in Fargo? Would love to meet you before you leave!!!!
Darin
This was in mid-July. I think it was a private event for Scheels employees only and I was very grateful to be invited to showcase my products as a tiny 1-person company
Awesome
You were near the Canadian border. Nicely prepared brisket. It looked great. Cheers, Harry! ✌️
Thanks Dwayne!
Wow, that store is stacked... Wish I had a store with that BBQ selection.
Guns and Grills! Yee Haw!
Yummmy
Dang I wish there is a sheels like that in my area. Instead we have a bass pro shop 😕
Hey Harry, I was one of your students at your house in June of 2013. I flew from NY to CA for the weekend to attend class. I've been currently living in AZ since 2014 and been getting back into BBQ. I watch you and Jeremy the most. If I wanted to do pork ribs on my 20 inch WSM, would you recommend I do the same configuration (8 chunks of wood topped by lump charcoal) or would that be a waste of fuel for approx. 5.5 hours of cooking? Good to see you. Hope all is well!
6 chunk at 265F, and wrap in about 3 hours and put in 275F oven for 1:30 hours
@@SlapYoDaddyBBQ Great. Thanks Harry. I also have a Billows fan by Thermoworks. Would you recommend having the lid vents halfway?
@@joegonzalez7518 I have not used it yet so you'll have to experiment
I shop at that store been buying my harry soo products for some time now
Thanks for your support!
Guns & BBQ, great day
Yee Haw!
Great video! Any plans on northeast locations?
Not sure so please check the Scheels website
Great video Harry, have you used the Jealous Devil briquettes and are you having compaction issues where they break apart easily once lit?
Love the JD Maxx briquettes. I like them over the JD charcoal for my butt and brisket as I don't need to refuel. For ribs and chicken, I prefer the JD charcoal.
What was your final score? Looked awesome!
No scores, comment cards, and no feedback. It was a very informal process. It was a training exercise. Not a comp!
Harry, towards the end as your team was getting their cooked brisket slices ready, the pitcher with the strainer top; where did you get one of those?
That’s called a Fat Separator which you could find on Amazon or most cooking supply stores
Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab
I need bbq love.. I made my first brisket last night… used pecan… @ 275 degrees… wrapped at temperature around 174 degrees… pulled at temperature of 204… let brisket sit until 145 degrees to cut and it was just mush…. I could not cut it.. so now it’s shredded brisket… what did I do wrong
Brisket is temp and feel, how long you cook for. Cook times can be longer or shorter.
@@ZeroFallout1 12 hours.. you think I over cooked it
@@urmomstinks05 yeah to long, bbq is trial and error. Dont get down, everyone has bad cooks. I also recommend watching more brisket videos from different people.
@@ZeroFallout1 thanks for the feedback 👍👍👍
Probably cooked too long. Don't use internal temp. Go with look. 1. cook until crust sets, regardless of time nor internal temp. 2) wrap and BTU @ 275F, 3) remove when bamboo skewer probe tender
Please get a Scheels in Paris Texas
Wow we're close...hagansport👍
Got one at the colony about 1hr 45min from Paris
Sounds like Los Angeles DUCK
That's was an Ace store. Was this an Ace event?
Scheels
@@SlapYoDaddyBBQ nice. I seen that Ace bag and looked into it. I guess they have partnerships at some stores. Definitely would be killer if they host an event out here in Texas and invite you.
Can you make a philly style cheese steak sandwich please?
Will add to my to-do list. I have pilly, Banh Mi, Baltimore pit beef, and many other sammies I want to make for my channel with the special Slapilicious touch!
@@SlapYoDaddyBBQ 🤔💡🤤
Are you in Fargo now?
This was in mid-July. Hope to be invited back!
Everyone cooking brisket drove the price up too much. I switched to tri-tip for my home bbq.
Love tri tip Tom!
So, do the judges ever tell you their impressions of the product, or do they leave the contestants guessing?
No comment cards nor scores so it was very informal.
@@SlapYoDaddyBBQ so, in a real competition they give scores and comments? Like too hot, too salty or something like that? Please forgive my ignorance but I've never even seen a bbq competition in person before.
@@DoubleDEnt Yes, if you have seen BBQ shows on Pitmasters, Smoked, Cutthroat Kitchen, Chopped, it's like that. In BBQ comps, you are judged by 24 strangers in a double blind method in KCBS contests
Mr Harry Please Please Please explain to me why you say never wash meat. I totally disagree, I always every meat before cooking.
I can’t trust that it’s clean . I’m always very careful not to contaminate or cross contaminate anything in my kitchen. I think meats must be washed.
Why you don't wash your meat
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You guys we’re robbed I’m going to have to boycott SD. Kidding aside fun video love the content can wait for SLD product to make its way to Chicago
Try Amazon or Soupbase.com or SlapYoDaddyBBQ.com to get some BBQ love from Harry!
Harry soo and guns don’t mix. Sorry
It reminds of the time he was in competition in Oakland. When he got back to the site on day two he found a bullet hole in one of his WSM'S. Maybe not a whole, perhaps a bullet dent.
Grills and Guns! Yee Haw!
According to my FBI student who did a forensic examination, it was probably a 22
@@SlapYoDaddyBBQ well heck partner,better the WSM and not the Harry Soo. Bullet whole wise. 🤠🔫 ( this was the only emojis I found for a gun. Not sure if it's a squirt gun or a " ray" gun.) Anyways, Harry have a great day. 👍
that’s crazy