|
Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
|
Thread Tools |
02-06-2011, 08:12 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
Harry Soo's BBQ Class
Sylvie and I took Harry Soo's BBQ class yesterday. Harry is a great teacher. Learned alot. Definitely worth the money. Cooked 15 different items in 6 hours and still feel like I am better prepared for comps.
I highly recommend it.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
Thanks from: ---> |
02-06-2011, 09:59 PM | #2 |
is one Smokin' Farker
Join Date: 07-11-10
Location: Gilroy, CA
|
I have heard nothing but good things about Harry's class.
Any chance you would consider taking the class that Harry is attending up north in a few weeks? The one held by the CBBQA being taught by Butcher's? No doubt lots to learn there too!
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ |
|
02-06-2011, 10:18 PM | #3 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
|
Too bad you can't hear it on the CA forum.
|
|
Thanks from:---> |
02-06-2011, 11:07 PM | #4 |
Full Fledged Farker
Join Date: 12-04-08
Location: Saugus, CA
|
I too took Harry Class last year. Worth the money!
|
|
02-06-2011, 11:40 PM | #5 |
Full Fledged Farker
Join Date: 06-06-06
Location: Ramona, California
|
Harry packs a lot into his 6 hour class. He emphasizes the science of the meats and why cooking a specific way and paying attention to detail gets the result you want. He addressed what you need to do to place high in any competition and how to assess what you need to do think about to compete in any contest nationally.
His classes are filled three months ahead of date. As noted in previous post, too bad the California forum won't let you know about the classes due to their conflict of interest guidelines. An added note is that Harry will probably be offering an "advanced" class sometime in the future which assuredly will be a plus.
__________________
"Lady of Q" Former member of "Four Q BBQ Team" Soul Fusion Kitchen BWS Party G2 Two 18.5 inch WSMs, One 22.5 inch WSMs, one 22.5 inch Blue One Touch Gold Kettle Hot Pink Thermapen 20 ft custom BBQ trailer |
|
Thanks from:---> |
02-06-2011, 11:49 PM | #6 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
|
Harry is a great teacher. By the way, Welcome Benny!!
__________________
www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
|
02-07-2011, 01:25 PM | #7 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
I don't care what you think, you have to try Harry's Seared Ahi Tuna recipe. Amazing!
SYD Signature Seared Ahi Tuna w Maui Onion Dressing (see Bobby Flay audition video below on how to prepare this dish). Always a crowd favorite and our most requested catering appetizer Ingredients Sashimi Grade Tuna SYD All Purpose Rub Extra virgin olive oil Dressing 1/4 cup light soy sauce 1/4 cup Japanese rice wine vinegar 1 tbs honey 1 tsp Japanese Shichimi pepper blend (red chili pepper you see in all Japanese restaurants; use cayenne as substitute) dash of pepper pinch of Kosher salt 1 Tbs Japanese sesame oil 1/2 cup finely chopped Maui onions Garnish Radish sprouts Black sesame seeds White sesame seed Soak tuna overnight in ziploc bag drizzled with extra virgin olive oil (this secret step will tenderize the tuna). Remove tuna from bag. Dust with medium sprinkling of SYD rub. Sear on hot saucepan 60 seconds each surface. Pour dressing on serving plate. Slice tuna about pencil thick and lay in circular pattern. Garnish with radish sprouts and sesame seeds. Here is the video. YouTube - Harry5 Final Med Res
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
Thanks from: ---> |
02-07-2011, 02:55 PM | #8 | |
Knows what a fatty is.
Join Date: 08-29-07
Location: Santa Clara, CA
|
Quote:
Harry is a great cook and teacher, he's the best in a strong stable of cooks we currently have out here in CA.
__________________
Owner of Eggs by the Bay |
|
|
02-07-2011, 03:08 PM | #9 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
|
I took one of Harry's classes about 2 years ago. It was great. I should probably take it again, as it sounds like he has added some to it.
I would LOVE to take an advanced class Harry...hint, hint! Pete |
|
02-07-2011, 03:23 PM | #10 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
|
Quote:
A few hours later I was on the phone, telling my wife how Harry Soo had "punked" me by stealing my rub, and no sooner had I said it, than Harry poked his head into the site, handed me back my sample bottle, and gave me a piece of the tuna. I agree that it was amazing! I've had dreams about cooking it since then, but my wife was pregnant, and I don't really know where to by Sashini grade tuna in Nashville. I suppose on Nolensville road. St. Louis, I knew:( dmp |
|
|
02-07-2011, 08:25 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
However, I strongly feel no one should be barred from speaking about how great a class was without paying some dough; it is simply chit chat. I also think that said forum would get more hits from guests based on this type of free flowing exchange of information. Those guests would eventually become members and the forum would reap the benefit of growth in its membership
I digress! Glad you learned something from the class and had fun, Neil!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
|
02-07-2011, 08:29 PM | #12 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
Quote:
I guess it doesn't really matter because Harry is kicking butt and his classes are always full. I hope Harry starts posting here more often. The brethren doors are always open.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
|
Thanks from: ---> |
02-07-2011, 08:51 PM | #13 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
I met Harry and Benny last summer at a comp in Langley, BC...they kicked our arse......but they did it with class! I would be the first to sign up for his advanced class.
Harry, Me, and the swamprb...
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
Thanks from:---> |
02-07-2011, 09:16 PM | #14 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
|
Harry is class. He's kicking arse and his cream is rising to the top. He deserves all the good things that are coming his way. Some of the old timers just cant believe how he's getting over....On pure talent and solid BBQ.
__________________
Tom |
|
Thanks from: ---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Rib Pron: Harry Soo's Slap Yo Daddy Ribs | Saiko | Q-talk | 66 | 07-07-2012 01:18 PM |
Another attempt at Harry Soo's Slap Yo Daddy Ribs -BBs | Saiko | Q-talk | 21 | 09-01-2011 08:38 AM |
Harry Soo's Class | OneHump | Q-talk | 25 | 12-15-2010 11:31 PM |
Famous Dave Takes Harry Soo's Class | PatioDaddio | Q-talk | 36 | 01-16-2010 11:06 PM |
Chef Paul Kirk BBQ class at Klose BBQ Pits, Houston | egkor | Q-talk | 16 | 03-17-2004 05:37 PM |
|
|