Harry, that was great! As a newbie to BBQ, I and I’m sure many, appreciate the knowledge you pass on. I dig the way you humble yourself and your product to be judged by others and show the results. Top notch brother, no lie! One don’t see that often this day and age one the internet. I’m going to search your site and place an order for your sauce b/c of this in just a few. God bless you and your family. Thanks for the videos, we enjoy the education!
Great video! I'm glad to see my taste buds are somewhat on point. I can't get enough of the Kosmo's Q Competition Barbecue Sauce. I put that stuff on just about everything, so good!
Great video Harry, I’m doing a full mock conetest with certified judges myself this coming weekend to try to garner the same kind of information in my preparation for the shade tree contest at the jack this year. Really awesome that you orchestrated this and shared your results 👍
Hi Harry. Want to let you know we followed your 100 second chicken recipe almost to the tee. Did the 1st piece taste test at 40 minutes. As Harry would say, done to perfection. Holy ****! That was some good chicken. And it was bite thru. To sum it up, thank you Harry. Even made some Tennessee red bbq sauce for the butt we did too.
@@SlapYoDaddyBBQ we never did a competition before. Your helping us build our confidence. Greg smoked pork butt on bottom rack and chicken on top on the wsm 18. Thanks for all your help. Keep them coming. We'll get there.
Is it sacrilege to use sauce with steaks or was it just out of scope for this video? I'm curios because I suppose you could argue that marinades are similar to sauces and you use the head country marinade on some of your steaks. Would be cool to see a steak marinade video :D :D
You can do what you want at home with sauces and marinades. In a certified contest, the judges typically don't like too much sauce as it's a meat contest. Sauce is a supporting player. I'll do a steak marinade review soon. Meanwhile you can browse these videos - Fruit tenderizers- ua-cam.com/video/irLauL_N6Cw/v-deo.html; Brisket injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html; Chicken Injections - ua-cam.com/video/x23NxXkfW7s/v-deo.html; Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
Very informative video. I think a comparison I can make is it is like a really good band. You have all the musicians and the singer adding the right elements, in the right proportions to make something really special. Cheers!
Hey Jason, please see the link to my Amazon store in the DESCRIPTION. Thanks for watching and taking time to leave me a comment. Live, love, and barbecue
That Candy Apple Habenero Sauce looked more like a marinade than a sauce (i.e. WAY too thin). I wasn't too shocked to see it score last just based on that.
Yessir. One rub video coming up soon. I need to find another 4 MCBJs. Are you one or do you know someone qualified who could help? I wore out my last 4 MCBJs and am not sure they will do it again! :-)
I usually make my own sauce, I will definitely purchase your sauce and the Kosmos sauce. I really enjoyed this video and the insights from the judges and from you.
i always prefer to serve sauce on the side as i want those i'm serving to taste the meat and the rub. great bbq/smoke really needs no sauce if done right. this is just my view. i too have a variety of sauces i can use but.....let the meat and rub speak. great video harry.
Yes, CBJs don't completely judge an entry by the sauce as sauce is a supporting player. At the end of the day, you need to know how to smoke meats. As we say in comps, it's not a sauce contest so judge the meat.
Here's Aaron Franklin at his first and only bbq comp getting some advice from Rod Gray. "put some sauce on it as the judges are expecting it". I wonder how Aaron would have done had he cooked like he does at his Q joint or for family & friends and not sauced any of his entries. "Not a sauce contest so judge the meat". I've done a few comps and while I didn't do all that well, I did have one helluva good time. Watch this and make your own conclusion. You can fast forward to the 9:00 minute mark to hear Mr. Gray's advice, then watch the rest as it's quite interesting. video.klru.tv/video/bbq-franklin-episode-8-competition/
I understand the thought process, but I also think that you should be open to sauce. I personally like a thin coating and think it's not about the sauce but about the layers of flavors. That being said, I agree that enjoying it dry first is a good idea, and sometimes what I like best. Ultimately, I recommend everyone take their shortest path to happiness. Also IMHO, cooking the sauce on is much better than on the side. Excellent video.
call me crazy but I love rudys reg. bbq sauce. got a little kick to it like peppery hot. would love to get to one of these events to try out what people create to compete.
Pick your fav sauce to fo with your BBQ. If you compete, hopefully these nuggets on Intel from 4 master judges will help you win more awards. Thanks for stopping by
Another great video by Harry. Did you end up using only 3 kinds of meat(chicken, ribs, brisket)? I think in beginning of video you mentioned 4 meats. I may have misunderstood. Keep up the great information. I have been following you now since my purchase of a pellet smoker. My first cook was a brisket done your competition style. It turned out amazing and picture perfect( I wish there was a way to attach photo here). Feeling your great BBQ vibes in San Diego!
Viscosity?...Setting?...Ive been grilling at home for years now. Between some trials and errors my family and friends love it when i grill. Now watching this i gotta worry about thickness, temp outside, tangyness. What about the PH levels?..Do i need to worry about that too?...Lmao. im only kidding. Ive always thought about compitition grilling. But seeing these videos, which i do enjoy watching. Im glad i dont. Ill keep grilling as a hobby i love in my own back yard. Great video btw.
I try and fail so you don't have to. These comp black belt tips can up your homecook game also. I've trained over 3,000 pitmasters the past 10 years and even though they learn black belt from me, even if they cook yellow belt at home, they become backyard heros. The goal is to spread BBQ love and cooking, whether black or yellow-belt, is just the vehicle of my videos. I teach you how and what, but I can't teach you why. Kapish? :-)
Harry Soo i do Kabish. And i appreiciate it alot...i love bbqing and grilling....i did up my game alot by roasting a pig 2 years in a row on my home made cinderblock pit. I enjoy watching my family and friends eat and love what i make on the grill...Watching videos like yours just shows me theres soooooooo much i dont know lol....keep the content flowing and thank you for what you do...
I did. But wife said it was to strong/ overpowering. As in heat and tanginess. I think I’m gonna try Kosmos Comp and Slap yo daddy next and see what she says. I’m from Kentucky. And our BBQ tends to be more thinner and we actually call it “Dip”. Usually a Worcestershire and vinegar, butter, lemon, ketchup type dip. But I’ve been trying some comp sauces. To have my backyard guests have that wow factor.
Best to let the public taste test to see if the public likes it. Be aure to taste the popular brands ro get a reference point. Also enter a BBQ contest is best way to determine if you have a winner(s). That's the path I did with my sauces and rubs. Good luck!
@@SlapYoDaddyBBQ I entered a non sanctioned event last weekend. I have a bbq sauce I make that is infused with moonshine. I took two cases with me of it and sold every single one. Now I turned in the exact same sauce to be judged and it didn’t do so well. I guess I was just wondering what I’m the world I did wrong.
Harry, i have a total of 35 lbs of pork butt to smoke,, which amounts to 4 nice sized pork butts. The question I have is, which of my 2 units should I use to smoke these butts? I have an OKLAHOMA JOES vertical smoker (firebox on the side) which has four racks in which I can fit all four butts on (2 per rack or individually) then I have a char boil offset smoker.... I was thinking maybe 2 butts per smoker for more of an even “cook flow?” or should I go all 4 butts on my vertical? What do you think?
I have not cooked on a OKJ vertical before and have the following advice. The placement of meat is based on to general factors 1) how good the airflow is, and 2) the temp on the grate. If you have calibrated your OKJ by cooking each rack covered with frozen biscuits, you can see if the grate temps are uneven. You can also temp each of your 4 racks to see what the grate temp is. My preference is to allow for plenty of airflow so if your OKJ breathes better on top racks, I would put my butts on top two racks. You really have to cook a lot on your OKJ to learn where the hot spots are and how the airflow works based on light versus full loads. It's kinda like getting to know a woman . . aHem!
Looking at these sauce, some rice and spare-ribs idea souper for tonight came to mind (kind of chinese-food we have here in quebec..... maybe that's not even chinese) and began to wonder on how should I make my sauce etc, and this came to my mind >>>> Would it be possible to make asian/chinese style spare-ribs on a grill? (just a thought)(and maybe an video-idea for you to try.... I'm sub only for the past several weeks, so I don't know if you have already done this. Let's just say that I'm waiting for the snow to fall in order to do some "binge-watching" of any new channel I've sub this past spring/summer ;) Hey, youtube is my TV/cinema. Nothing else needed ;)
@@SlapYoDaddyBBQ I completely understand! What sauce do you prefer to use on pork lately? Thank you for spreading the bbq love! You are a real inspiration for me!
Very helpful video Harry, thanks!
Thanks James! Hopefully you can up your comp game with some of these sauces picked by 4 MCBJs!
Harry, that was great!
As a newbie to BBQ, I and I’m sure many, appreciate the knowledge you pass on.
I dig the way you humble yourself and your product to be judged by others and show the results. Top notch brother, no lie!
One don’t see that often this day and age one the internet.
I’m going to search your site and place an order for your sauce b/c of this in just a few.
God bless you and your family. Thanks for the videos, we enjoy the education!
Thanks Rob for stopping by. You master barbeque from my channel so you can spread BBQ love
Great video! I'm glad to see my taste buds are somewhat on point. I can't get enough of the Kosmo's Q Competition Barbecue Sauce. I put that stuff on just about everything, so good!
Numbers from blind judging is a good way to start to find a good sauce. Also, four MCBJs carry a lot of oomph.
Great video Harry, I’m doing a full mock conetest with certified judges myself this coming weekend to try to garner the same kind of information in my preparation for the shade tree contest at the jack this year. Really awesome that you orchestrated this and shared your results 👍
Practice makes perfect. Good luck in your contest
Hi Harry. Want to let you know we followed your 100 second chicken recipe almost to the tee. Did the 1st piece taste test at 40 minutes. As Harry would say, done to perfection. Holy ****! That was some good chicken. And it was bite thru. To sum it up, thank you Harry. Even made some Tennessee red bbq sauce for the butt we did too.
Great Cindy. Now go and win some 1st place awards! :-)
@@SlapYoDaddyBBQ we never did a competition before. Your helping us build our confidence. Greg smoked pork butt on bottom rack and chicken on top on the wsm 18. Thanks for all your help. Keep them coming. We'll get there.
Once again, another great video helping us all to up our game in BBQ. Thanks Harry
Zero to hero! Up your game. That's the ticket! Cheers, Harry
Excellent!!!!!!! Thanks to all pit masters!
Thanks Billy for stopping by. Be sure to try the top ones so you can up your game!
As always great advice. Thank you for doing those comparisons and sharing.
You are very welcome! Many more videos coming soon.
The quality of your intros is top notch, the music, graphics, etc... My compliments to person responsible.
Thank you very much. I can barbecue but I'm slowly learning how to do videos. Please don't watch my old ones from a year ago! :-)
Thanks Harry. Will be buying several of these sauces over the next few months. Thanks for sharing. Cheers from Minnesota!
Hey Steve. Sending BBQ lvoe to Minnesota!
Extremely informative!!! I was thinking of using Eat next big thing for this upcoming competition for brisket. Now I know I will.
Yes, Rod Gray of Pellet Envy makes some really awesome comp sauces. Please go check them out.
So many great sauces, so little time. Thanks for giving some direction on what to try next. Congratulations on your high scoring sauce.
Hey I was surprised as it was blind judging! thanks for stopping by and watching
Thanks for sharing, definitely going to check out some of these sauces. Tony.
You're very welcome Tony. Can't go wrong with the top 5 in each catergory
Great video, Thank you as always very helpful and educational.
Glad to be of help to up your game!
This level of detail and coverage is excellent, thanks so much for doing this experiment
Is it sacrilege to use sauce with steaks or was it just out of scope for this video? I'm curios because I suppose you could argue that marinades are similar to sauces and you use the head country marinade on some of your steaks. Would be cool to see a steak marinade video :D :D
Also I wonder how the blue hogs hybrid sauce that you guys made at the end would have ranked comparatively. Seems as though everyone really liked it.
I take my hat off to the 4 MCBJs who had to eat all that meat!
You can do what you want at home with sauces and marinades. In a certified contest, the judges typically don't like too much sauce as it's a meat contest. Sauce is a supporting player. I'll do a steak marinade review soon. Meanwhile you can browse these videos - Fruit tenderizers- ua-cam.com/video/irLauL_N6Cw/v-deo.html; Brisket injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html; Chicken Injections - ua-cam.com/video/x23NxXkfW7s/v-deo.html; Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
yes, the Blues Hog Orig + Blues Hog Tennesses is da bomb!
Very cool you had mercy as judge she has judged alot of bbq and she knows good bbq
Thanks for stopping by Maylon!
Very informative video. I think a comparison I can make is it is like a really good band. You have all the musicians and the singer adding the right elements, in the right proportions to make something really special. Cheers!
Yes, sauce is about #7 in order of importance to win a contest IMHO.
Excellent video. I really enjoyed. Thank You.
Thanks Brian for stopping by
Great video Harry! Now I know what sauces I'm ordering this weekend to try!
Hey Jason, please see the link to my Amazon store in the DESCRIPTION. Thanks for watching and taking time to leave me a comment. Live, love, and barbecue
Def will!
Thanks Harry, guess who's going out and buying 4 new BBQ sauces to try? This guy! Thanks again!!!!
Give them a shot and please see my Amazon store link in the Description. Thanks.
Good stuff to know Harry
Thanks for watching and taking the time to leave a comment. You can up your game with the top sauces that my four MCBJ friends scored.
I got to get a bottle of the Texas rib candy stuff, .... it was the most consistent :)
Great sauce and many flavors to pick from
That Candy Apple Habenero Sauce looked more like a marinade than a sauce (i.e. WAY too thin). I wasn't too shocked to see it score last just based on that.
Thanks for stopping by!
Excellent video
Thanks Roger!
You should do this with rubs as well. Thx Harry
Yessir. One rub video coming up soon. I need to find another 4 MCBJs. Are you one or do you know someone qualified who could help? I wore out my last 4 MCBJs and am not sure they will do it again! :-)
Harry Soo I would love to but I’m in Arizona lol
I usually make my own sauce, I will definitely purchase your sauce and the Kosmos sauce. I really enjoyed this video and the insights from the judges and from you.
Hopefully this will open up some ideas on the options you have and take your cue to the next level.
i always prefer to serve sauce on the side as i want those i'm serving to taste the meat and the rub. great bbq/smoke really needs no sauce if done right. this is just my view. i too have a variety of sauces i can use but.....let the meat and rub speak. great video harry.
Yes, CBJs don't completely judge an entry by the sauce as sauce is a supporting player. At the end of the day, you need to know how to smoke meats. As we say in comps, it's not a sauce contest so judge the meat.
Here's Aaron Franklin at his first and only bbq comp getting some advice from Rod Gray. "put some sauce on it as the judges are expecting it". I wonder how Aaron would have done had he cooked like he does at his Q joint or for family & friends and not sauced any of his entries. "Not a sauce contest so judge the meat". I've done a few comps and while I didn't do all that well, I did have one helluva good time. Watch this and make your own conclusion. You can fast forward to the 9:00 minute mark to hear Mr. Gray's advice, then watch the rest as it's quite interesting. video.klru.tv/video/bbq-franklin-episode-8-competition/
"let the meat and rub speak." Along with the smoke 👍 Mr. Dudley, I agree with you 100%!
I understand the thought process, but I also think that you should be open to sauce. I personally like a thin coating and think it's not about the sauce but about the layers of flavors. That being said, I agree that enjoying it dry first is a good idea, and sometimes what I like best. Ultimately, I recommend everyone take their shortest path to happiness. Also IMHO, cooking the sauce on is much better than on the side. Excellent video.
call me crazy but I love rudys reg. bbq sauce. got a little kick to it like peppery hot. would love to get to one of these events to try out what people create to compete.
Stick to your fav sauce when you cook. Everyone has a fav that brings memories and smiles! Que on!
Video turned out amazing Harry!
Thanks Wes for watching. Hope it ups your game!
Sauce on everything! .. Why deprive ourselves ;)))
Pick your fav sauce to fo with your BBQ. If you compete, hopefully these nuggets on Intel from 4 master judges will help you win more awards. Thanks for stopping by
Harry So have you tried Meat Mitch Whomp Sauce? If so, what are your thoughts on it? It has been my go to sauce for the last few years.
Yes I have. Great sauce. i have a bottle in my fridge if you want my videos closely.
Thanks for this information, can you do a top 14 rubs?
Will do Samuel. Thanks for watching and leaving a comment
Awesome video Harry!
Thank much for your support!
I love this video!
Thanks Mike. It was a fun day hanging out with my Master KCBS judging friends!
@@SlapYoDaddyBBQ I can imagine! Could you do something similar for Rubs?
@@MikeHoltackers will add to my to-do list of videos
Love the info Harry
Love you back. Thanks for watching
Man! I love BBQ Sauce
The links to the sauces are on my Amazon page in the DESCRIPTION. Thanks for stopping by
I have a sauce that I would love to have in a challenge like this. It’s doing very well in competition 2018/ and 2nd this year in fruit at NBBQA.
Congratulations Jacob. Great prestigious win and continued success to you.
Really Like Harry Thanx
You're very welcome. Thanks for stopping by and please tell others about my channel where you learn how to master barbecue so you can spread BBQ love
Another great video by Harry. Did you end up using only 3 kinds of meat(chicken, ribs, brisket)? I think in beginning of video you mentioned 4 meats. I may have misunderstood. Keep up the great information. I have been following you now since my purchase of a pellet smoker. My first cook was a brisket done your competition style. It turned out amazing and picture perfect( I wish there was a way to attach photo here). Feeling your great BBQ vibes in San Diego!
Yes, my judges could not eat 60 oz of meat at one sitting so they ate about 3 lbs each. Thanks for spreading BBQ love!
Will definitely be a good thing to share with folks
Try and see if you take walks!
Viscosity?...Setting?...Ive been grilling at home for years now. Between some trials and errors my family and friends love it when i grill. Now watching this i gotta worry about thickness, temp outside, tangyness. What about the PH levels?..Do i need to worry about that too?...Lmao. im only kidding. Ive always thought about compitition grilling. But seeing these videos, which i do enjoy watching. Im glad i dont. Ill keep grilling as a hobby i love in my own back yard. Great video btw.
Adam Rosenzveig your right. But there is so many variables for compitition grilling that im actually glad i dont do it for a living lol.
I try and fail so you don't have to. These comp black belt tips can up your homecook game also. I've trained over 3,000 pitmasters the past 10 years and even though they learn black belt from me, even if they cook yellow belt at home, they become backyard heros. The goal is to spread BBQ love and cooking, whether black or yellow-belt, is just the vehicle of my videos. I teach you how and what, but I can't teach you why. Kapish? :-)
The madness of barbecue perfection requires an insane mind!
Harry Soo i do Kabish. And i appreiciate it alot...i love bbqing and grilling....i did up my game alot by roasting a pig 2 years in a row on my home made cinderblock pit. I enjoy watching my family and friends eat and love what i make on the grill...Watching videos like yours just shows me theres soooooooo much i dont know lol....keep the content flowing and thank you for what you do...
Great video Harry! Love watching your channel! Any chance you could share the song you played in the intro??
I found it by googling "royalty free country rock" Try to see if you can find it
The song is Hooky with Sloane by Bird Creek
ua-cam.com/video/uo4gcGOnCfw/v-deo.html
Awesome video!!!
Thanks for stopping by Angelo!
Just tried Kosmos op x-1. And it was real similar to Blues Hog Original.
Did you like it?
Did you like it?
I did. But wife said it was to strong/ overpowering. As in heat and tanginess. I think I’m gonna try Kosmos Comp and Slap yo daddy next and see what she says. I’m from Kentucky. And our BBQ tends to be more thinner and we actually call it “Dip”. Usually a Worcestershire and vinegar, butter, lemon, ketchup type dip. But I’ve been trying some comp sauces. To have my backyard guests have that wow factor.
Mr Harry I started making my own sauces and I was wondering if I could send you one to try and tell me what you think whether good or bad.
Best to let the public taste test to see if the public likes it. Be aure to taste the popular brands ro get a reference point. Also enter a BBQ contest is best way to determine if you have a winner(s). That's the path I did with my sauces and rubs. Good luck!
@@SlapYoDaddyBBQ I entered a non sanctioned event last weekend. I have a bbq sauce I make that is infused with moonshine. I took two cases with me of it and sold every single one. Now I turned in the exact same sauce to be judged and it didn’t do so well. I guess I was just wondering what I’m the world I did wrong.
@@SlapYoDaddyBBQ oh and I used your brisket and pork video ideas and I got 3rd in pork and 15th out of 33 in brisket
Harry, i have a total of 35 lbs of pork butt to smoke,, which amounts to 4 nice sized pork butts. The question I have is, which of my 2 units should I use to smoke these butts? I have an OKLAHOMA JOES vertical smoker (firebox on the side) which has four racks in which I can fit all four butts on (2 per rack or individually) then I have a char boil offset smoker.... I was thinking maybe 2 butts per smoker for more of an even “cook flow?” or should I go all 4 butts on my vertical? What do you think?
I have not cooked on a OKJ vertical before and have the following advice. The placement of meat is based on to general factors 1) how good the airflow is, and 2) the temp on the grate. If you have calibrated your OKJ by cooking each rack covered with frozen biscuits, you can see if the grate temps are uneven. You can also temp each of your 4 racks to see what the grate temp is. My preference is to allow for plenty of airflow so if your OKJ breathes better on top racks, I would put my butts on top two racks. You really have to cook a lot on your OKJ to learn where the hot spots are and how the airflow works based on light versus full loads. It's kinda like getting to know a woman . . aHem!
Harry Soo well in that case,,,, I’m gonna ace this!!! 🤣 I’ll keep ya posted!
Which Duce Raymond or Duce's Wild sauce did you test? They have several.
Duce's competition sauce
How did Rob's Smokin Rub sauces do in your sauce test? It won best sauce on the planet at the Royal last two years in a row.
You know, I need to add that to my next shootout! There are about 30 other sauces in my list to try.
Looking at these sauce, some rice and spare-ribs idea souper for tonight came to mind (kind of chinese-food we have here in quebec..... maybe that's not even chinese) and began to wonder on how should I make my sauce etc, and this came to my mind >>>> Would it be possible to make asian/chinese style spare-ribs on a grill? (just a thought)(and maybe an video-idea for you to try.... I'm sub only for the past several weeks, so I don't know if you have already done this. Let's just say that I'm waiting for the snow to fall in order to do some "binge-watching" of any new channel I've sub this past spring/summer ;) Hey, youtube is my TV/cinema. Nothing else needed ;)
Sure, try these recipes www.slapyodaddybbq.com/?s=ribs&x=0&y=0
Printerest - tinyurl.com/k34kgq6 Food Gawker - tinyurl.com/klnclwu
Great video! What were the results for pork???
Sorry I don't recall as this was an older video. After 500 videos, it's a bit of a blur!
@@SlapYoDaddyBBQ I completely understand! What sauce do you prefer to use on pork lately? Thank you for spreading the bbq love! You are a real inspiration for me!
Harry, quick question, is it possible to smoke pork butt at 300 degrees?
Sure. You can go as high as 400F. I'll make a h-n-f butt video soon
Cool!! That cooking at a higher temp would definitely cut the time down . This Friday I have 35 lbs of pork butt to do this Friday for a party.
good luck!
When pigs fly makes good bbq is that the owner
Yes, Dale and Tamme Ginos are very good friends and we have cooked many times in contests
Awesome thanks Harry I used to live by his restaurant.
Thanks for all your videos they are great
Can the host just stop talking and let the judges do the tasting?
People that incessantly talk are so annoying.