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View Full Version : Slap Yo Daddy Class in th U.K.


esselle
07-10-2012, 06:18 AM
It's under a week now until one of the best and most successful U.S. pitmasters comes to give his world famous classes here in the U.K. Trust me we can't wait :-D What a great time to host this too as Harry Soo has just qualified for the 'Jack'. Not only will he be teaching both classes but he will also be competing in one of our competitions, making him the first U.S. pitmaster to do battle here against the current U.K. and European champions.:clap2:

Jaskew82
07-10-2012, 08:16 AM
That's cool. Enjoy the class and let us know how everything goes!

esselle
07-10-2012, 08:46 AM
That's cool. Enjoy the class and let us know how everything goes!
Thanks will do and I will remember to take plenty of pics.

Dan - 3eyzbbq
07-10-2012, 09:39 AM
I will remember to take plenty of pics.

Make sure you post them all for us :-D

huminie
07-10-2012, 10:16 AM
I talked to Harry about this trip last weekend and he was very excited to go. Enjoy your time with him and try and soak it all in!

drbbq
07-10-2012, 11:00 AM
Really great stuff but hasn't Bad Byron competed there a few times lately?
And if I'm not mistaken Dr. KY is required to compete as an American too.

I think it's great that Harry is headed over and I told him so the other day but he's not the first.

deguerre
07-10-2012, 11:02 AM
Really great stuff but hasn't Bad Byron competed there a few times lately?
And if I'm not mistaken Dr. KY is required to compete as an American too.

I think it's great that Harry is headed over and I told him so the other day but he's not the first.

But did they teach classes, or just compete?:confused:

drbbq
07-10-2012, 12:05 PM
They both competed. I taught a class a couple months ago.

Again, nothing bad about any of this. BBQ is hot in the UK and I'm glad to see any and all of it. I just want everyone to get their proper credits.

Sylvie
07-10-2012, 12:17 PM
Those attending his class are in for a treat.

Dr_KY
07-10-2012, 03:12 PM
Would have been fun to speak to Harry about my old stomping grounds and see what has changed around Diamomd Bar.

harsoo
07-10-2012, 03:43 PM
Flying out of LAX to Heathrow on July 11. Toby heard I like fish and chips so we might head to Brighton to get some good fish and chips and to check out a BBQ restaurant one of the UK teams owns.

Dr_KY
07-10-2012, 04:19 PM
That would be John from BBQ Shack.

esselle
07-11-2012, 03:54 AM
Really great stuff but hasn't Bad Byron competed there a few times lately?
And if I'm not mistaken Dr. KY is required to compete as an American too.

I think it's great that Harry is headed over and I told him so the other day but he's not the first.
That's correct but neither have competed against current UK and European Champions.

drbbq
07-11-2012, 09:00 AM
OK, I'll bite. Who are these champions and why didn't they compete at the KCBS contest in the Netherlands or Grillstock.

esselle
07-11-2012, 09:17 AM
OK, I'll bite. Who are these champions and why didn't they compete at the KCBS contest in the Netherlands or Grillstock.
It's in the signature .....Miss Piggy's and our aim has always been to qualify for the Jack, therefore the contest in the Netherlands didn't suit us because, even though it was a KCBS sanctioned contest and a Jack qualifier, the winning team didn't get a place at the Jack,it went to the highest placed Dutch team who came in 4th overall, as is well documented in other threads without hijacking this one. We didn't compete at Grillstock either for several reasons. 1.Not a Jack qualifier. 2. Not KCBS or IBQN so therefore doesn't suit the judging/cooking style that we are looking for to be in our best position to acheive that Jack place. 3.Not even blind judging.
Apologies to Harry Soo for this thread going off track but didn't realise people would 'bite'.

drbbq
07-11-2012, 09:38 AM
OK now I understand. Congrats on those championships. Not trying to distract from Harry either, just a little confusing. I hope you find the Jack to be what you'd hoped for and good luck.

deguerre
07-11-2012, 09:43 AM
Who got bit? I thought badgers were all bark anyway. :becky:


Personally, I'd love a chance to go to a class taught by either Mr. Soo or Mr. Lampe.

esselle
07-11-2012, 09:53 AM
OK now I understand. Congrats on those championships. Not trying to distract from Harry either, just a little confusing. I hope you find the Jack to be what you'd hoped for and good luck.

Thank you very much that means a lot.

Meat Man
07-11-2012, 11:37 PM
Enjoy the class, what fun. We met Toby in Vegas. He was a hoot. I think he did real well in the sauce comp. He made his not so famous brown sauce?? Good luck, hope you have a great cook!

Ringburner
07-11-2012, 11:48 PM
Any chance of a trip down under?

I would definitely travel to Australia or anywhere in New Zealand to take a Harry Soo class!!

Alas proper bbq is virtually non-existent here. Just me on my island with my weber *sigh I'm so ronery

Sent from my GT-I9100

Dr_KY
07-12-2012, 05:40 AM
Any chance of a trip down under?

Alas proper bbq is virtually non-existent here. Just me on my island with my weber *sigh I'm so ronery

Sent from my GT-I9100
Not to worry The International BBQ Team has plans for New Zealand next summer and will be returning to Australia for the third time in October. :biggrin1:

Ringburner
07-12-2012, 05:51 AM
Awesome!!

Will look forward to that!

Sent from my GT-I9100

esselle
07-16-2012, 01:55 AM
Any chance of a trip down under?

I would definitely travel to Australia or anywhere in New Zealand to take a Harry Soo class!!

Alas proper bbq is virtually non-existent here. Just me on my island with my weber *sigh I'm so ronery

Sent from my GT-I9100

Spoke to Harry over the weekend and because the classes here were a big success he said he would love to do the same down under.

esselle
07-16-2012, 02:54 AM
Class Begins

http://i953.photobucket.com/albums/ae16/essellepics/th_photo-93.jpg (http://s953.photobucket.com/albums/ae16/essellepics/?action=view&current=photo-93.jpg)

Shadowdog500
07-16-2012, 07:26 AM
Class Begins

http://i953.photobucket.com/albums/ae16/essellepics/th_photo-93.jpg (http://s953.photobucket.com/albums/ae16/essellepics/?action=view&current=photo-93.jpg)

Enjoy!!!

What is up with the door on that WSM? Something tells me it was modded to stop leaks. Can you take a close up photo?

Thanks,

Chris

http://i527.photobucket.com/albums/cc353/shadowdog500/c476dace.jpg

Dr_KY
07-16-2012, 08:17 AM
Looks like the stuff uses to seal door and window leaks. Sticky on one side and smooth one the other with a bit of foam like stuff in the middle.

Hope people picked up on the why and not the the how things work and react in regards to competition cooking.

Rod Livingston
07-16-2012, 08:34 AM
Dr BBQ it was great meeting you and Gorilla this weekend at the Sonoma Wine Country Big Q.

esselle
07-16-2012, 03:15 PM
Enjoy!!!

What is up with the door on that WSM? Something tells me it was modded to stop leaks. Can you take a close up photo?

Thanks,

Chris

http://i527.photobucket.com/albums/cc353/shadowdog500/c476dace.jpg
Yes I think it's called nomex gasket. Stops leaks apparently.

esselle
07-16-2012, 03:20 PM
Looks like the stuff uses to seal door and window leaks. Sticky on one side and smooth one the other with a bit of foam like stuff in the middle.

Hope people picked up on the why and not the the how things work and react in regards to competition cooking.
Yes he got that point across to the class but I don't know if you have taken a previous class of Harry's or not but the 'why' was not a reference to how things work and react in competition cooking, it was to ask yourself why you are doing competition BBQ. Pointing out that far too many people are in it for the wrong reasons. Which I thought was an excellent point.

esselle
07-16-2012, 03:36 PM
Harry gets an introduction to some typical British foods. Pork pie, Scotch egg and black pudding. http://i953.photobucket.com/albums/ae16/essellepics/photo-95.jpg