Great tips Harry. People look at me sideways when I'm picking my meat. I can't believe people just grab the first one they see! There really is a range of quality in that meat case.
Thanks Harry! One more thing for my wife to roll her eyes at when we’re shopping. 😂 She never complains though when it comes off the grill. 😉 Thanks for making us better shoppers AND cooks.
I've watched this video several time and each time I see or hear something new. So much info packed is a short amount of time. Great, great video. Keep them coming, PLEASE!!!!!!!!
unfortunately finding the right meat to buy is getting harder to come by.. the meat in the local grocery store here, is not near that nice :( this is very well explained and covers a lot of different kinds, thank you for filming this !
Hi Harry! You are a real blessing for BBQers. Your videos have SIGNIFICANTLY upped my game. Thank you for everything. I have been to most of the Restaurant Depots in the area and I have never seen one with so nice a meat section. Where is this?
Thanks for the knowledge you’ve shared here. If all what you showed is good for competition than for a backyard cookout for family/friends this would make you a superhero. Thanks for sharing
We take you from zero to hero in a 50 minute video. Now I've to to make another 200 videos for the 200+ recipes I've been posting on my food blog SlapYoDaddyBBQ.com for the past 10 years. Yikes!
Thanks for watching and stay tuned for many more black belt tips and tricks videos being edited to help spread BBQ love in the world. Please share with your friends and grilling community.
Great video, most of the time, experts offer a lot of wiri wiri that makes no sense to the average backyard bbq pit master. I know it is hard to teach years of experience in about 5-10 minutes, but if you really try, you may. Harry, thanks for the informational video, you accomplished a lot more than most in this video.
Take plenty of Father Daughter walks at contests. Your daughter will remember these priceless moments the rest of her life. You will have left a legacy for her. Keep spreading BBQ love. I'm happy I was able to be a tiny part of your journey with your special girl.
Happy to help you up your game as I learn and up my game! Thanks for watching and you have a good weekend also. Gonna be cooking a big contest in Petaluma, CA, called Wine Country Q this weekend and I'm out of practice so hopefully this Youtubing video shoots I'm doing will be good training for KCBS comps.
Those are nice looking pieces of meats for grilling with and for also cooking in the home oven. I have some babyback ribs which I am about to grill outside now. I will also buy some pork chops to also cook on the grill since I will be using it for the first time this Summer.
Hey Rah, glad you found my channel where you learn to barbecue so you can spread BBQ love! Plenty of videos posted and more to come. Please tell all your online friends about the black belt tips you found.
Thanks for stopping by. You can check out my other steak videos when you have time. Cowboy Steak like Brisket - th-cam.com/video/PZg8aU4gZtI/w-d-xo.html 35-day Butter Age - th-cam.com/video/ZRBZKDkitU0/w-d-xo.html 60-day Butter Age - th-cam.com/video/zJSPHTKDDhk/w-d-xo.html 0-30-60 Butter Age - th-cam.com/video/K8g5q-mVBsM/w-d-xo.html SCA Steak - th-cam.com/video/1Fhs_eezhYM/w-d-xo.html Wagyu at home - th-cam.com/video/emUPgJcQzlY/w-d-xo.html Texas Steak world champion - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
You're very welcome. Many more videos coming up because I have dozens of questions as I am very curious guy. As I gain more knowledge and up my game, hopefully the info will also up your game.
You are correct. Lots to look for when buying ribs. Here are more of my rib videos ; Competition Ribs - th-cam.com/video/JIdEeZ7x094C/w-d-xo.htmloaching Ribs - th-cam.com/video/Ld1A_dPwsw8L/w-d-xo.htmlivermore Ribs - th-cam.com/video/ua1LQ9DSgOIH/w-d-xo.htmlarry Grill Ribs - th-cam.com/video/XcIZ2AW4SmoJ/w-d-xo.htmlenga Ribs - th-cam.com/video/glYiEZuJAhM/w-d-xo.html
I respectfully disagree with you fastfreddy300 as you DON'T puncture and rough up the meat by inspecting it. You don't scavenge the meat. When selecting meat, you have an obligation to not damage the meat out of respect to the seller and respect to the animal who died for your eating pleasure. It's a good practice to understand the moral lesson about "shopkeepers law".
Hey Tom, my last trip to Tennessee was a while ago to compete in the Jack Daniels. I have to visit your great state again soon. Meanwhile, enjoy my 60-day butter aged Prime Rib on Kettle, 5 Fundamentals of Perfect Peking Duck, and Fabulous Filet Mignon Wellington posting the next few days. Merry Christmas!
Harry, how soon before a cook (smoke on a Traeger) should you purchase a brisket. How long in the refrigerator smoking? Also what pellets are best when smoking brisket on a Traeger... Oak? Also what temp setting?
Great advice Harry! Thx! One question. Why not buy the entire Ribeye Loin and cut the steaks yourself, instead of buying the individually cut Ribeye steaks?
Hi , thank you for your informative videos, I just want clarification on desirable weights on st Louis ribs vs the spare ribs? The 5 lb per rib (total of 15lb) was for St. Louis or the spare ribs? Also for pork butt the 20 lb pork but was the weight of one pork butt or there were two pork butts in that package . Thanks again
Pork spareribs are sold as 4.5 down or 3.5 down where the down is the lbs. So a 4.5 down is a 4.5 lb sparerib. Butts are generally between 7 to 10 lbs each. The two butt package from the store will weight from 16 lbs to 24 lbs for two butts. Be advised the butt is from the shoulder and the butt is called the ham.
It will likely be ok after cooking. Blotchy bloody chicken is probably fine for home cooking. In a contest, there are 100 teams and $10,000 is on the line so another $6.00 for another bag of chicken is a good return-on-investment! :-)
Hi Harry. We received our trio pack of your rubs. Tried the all purpose out on our hamburgers. Delicious! My husband, Greg, had a question about what kind of cooker do you take to your competitions? Thank you.
I bring one WSM-18 most of the time. I'm very cost-efficient and process-efficient. Aka cheap and lazy. I'll post a video soon of my WSM-18 contest setup so you too could copy my C-and-L approach to BBQ competition. I've been fortunate to win 100+ first places at sanctioned contests so I know it works much to the chagrin of my competitors who have $100,000+ worth of gear and vehicles when they compete.
Greg says, we'll be looking forward to your setup on your wsm 18. I can attest to all the high dollar smokers and motor coaches etc. Doesn't make the meat any better.
Hey Harry. I really enjoy your videos and knowledge. Quick question. I’m am ordering a prime brisket from snake river farms this week. Should I remove the point and cap before I smoke them or cook them together
Hey James, thanks for stopping by. I show you how I cook a comp brisket in a previous video so if you'd like to follow my method, I cook the point and flat muscles attached together. As an FYI, SRF puts out the Black and Gold and both are higher than USDA Prime.
Harry Soo thanks for responding Harry... ok I will look up your method and give it a go.yea I just figured I’d start with a prime brisket first or I may go ahead and order the waygu
Stephanie your question is a 3-hour argument if you're asking about competition chicken. In summary, Heavy = Big = Tough, and Light = Smaller = Tender. For IBCA contests (Texas sanctioning body), I go with a 4-5 lb whole bird. For home, I buy whatever bird is on sale. Cluck cluck!
Great info Harry. One thing though....on those pork products, do you choose pork with the salt phosphates in them? I do not like those type. They add as much as 12% in water weight.
Buy the one I like from the IBP and Seaboard brands. There are 40,000 pork farmers who sell to 10 of the top packing houses. The IBP and Seaboard packing houses, among the top-10, have bigger pork butts and spares.
Thanks Harry..... I had no clue how to choose ribs before and always went on gut. Brisket...I need to go to RD.... Only flats by me. Question.... Does prime matter?
I was going to mention that Harry did seem to be picking from the "choice" grade beef in the video. Not that there is anything wrong with that and that is what I get locally - to get a higher grade, I would probably have to deal directly with a butcher. The principles used to choose from the meat available are the same, anyway. Get the best looking meat available that suits your budget.
I use foil. I just don't like the idea of the plastic wrap on hot meat and the possibility of toxic and carcinogenic plastic compounds leaching into the meat I'm going to eat (no, I don't believe the manufacturers saying there is no problem of heat leaching chemicals into the cooked meat). When I do restaurant consulting gigs, I teach the owner and chefs to stop doing that and use foil. Just my $0.02
As I mentioned and it's worth restating that we cooked briskets and one rub with KF Comp @400F hot-n-fast method. There was no wood, no injection, no special mop, no sauce, no finishing schmears, no plating, no final seasoning, no final cutting, no final box prep. So we only scratched the surface of competition brisket cooking in my 50 minute video. Please see my comp brisket video for a more indepth look. Also, see my comp brisket coaching videos
Hey Harry! Question. RD does not put any package date or sell by date on their meats. . ..I just bought 2 briskets and pork butts. Do you think these will keep until next Friday in the fridge?
great video. regarding my attempt at baby back ribs last week, one annoyance was that one side of the ribs had extra bone fragments between the main bones (like they were clipped off the vertebrae?). it made it difficult to cut nicely into individual ribs for serving because you'd have to navigate around these extra bones which were too thick to try and cut through. they aso seem too difficult to trim / cut out prior to cooking. Any advice for this or is this avoidable had i gone with spare ribs?
I shop at Costco, Sams, and Restaurant Depot. For contests, sometime I splurge for Compart Duroc's competition packs. Here the link: www.compartduroc.com/product-category/bbq-competition-packs/
How are you Harry?! Me again, I have a question that I'm not sure if you can answer but here it goes anyway. Sometimes I will buy a steak that looks good with all the features you said to look for in a steak but quite often it will have a lot of connective tissue (gristle) in it that makes it stringy and tough. Is there anything a person could look out for to spot it when examining the meat to avoid getting a cut with a lot of the tough connective tissue. (I know you can always get some.) Anything visible that gives it away or is that bad part of the steak invisible to the eye? I get that bad tissue in supposedly good steak restaurants also at times and it just ruins the whole meal. A friend told me he thought the chefs in the restaurants should be able to spot the gristle and cut it out. Any help would be appreciated. Thanks again!
Just buy a good grade of beef and select a good muscle like ribeye,, tenderloin, hangar, flat iron, or tri tip. Also, a good butcher can help you greatly by selecting the best cuts and muscle. You can't really see gristle, tendons, and ligaments as you feel for them when you trim your meat.
You're very welcome. If you are like me, I'm a very curious guy who always asks why why why. Hopefully as I learn and share, you can help me spread BBQ love in the world. Thanks for watching and for your support.
Hi Harry, I'm really confused now. In your chicken videos. You clearly state that you win lots of competitions and you don't scrape the skin and dry brine. But then in later videos you do evaluate wet brines, jacarding, scraping and injections. So as a total amateur I'm a bit clueless as to you're up to date and current best method. Pls, could you clarify? I have my first ever competition in 2 weeks time :-) thank you. x
I use my 100-second technique for chicken thighs so I don't need to scrape, Jaccard, or meat glue. For those who cannot accomplish chicken skin nirvana with my 100-second technique, I taught them other methods including scrape, Jaccard, and meat glue. The analogy is I'm teaching you how to use a screwdriver and a hammer. I may use a hammer but if you are a screwdriver person, that's OK too as I teach you how to use a screwdriver to hammer home a nail Kapish?
Harry Soo great thank you. So what you're essentially saying is then that scraping the skin if you have time is, in fact, the superior method? Also maybe I'm missing something? There are many references to the 100-second method, but no clear standalone description if what it actually is?? Many thanks.
You can get championship results either way IMHO. I have done many times so but your mileage will vary. I can teach you how to build the fastest race car but you still need to drive it. It's like getting a lesson from Tiger Woods, you still have to swing your own clubs. So practice, practice, practice. I have 10,000 hours so what I think is straight-forward may not be the same for you. Be patience and remember Rome was not built in one day. You probably have to imagine because you haven't cooked it many times. I suggest you cook it half dozen times for practice and if you still have doubts, then ask. Thanks and good luck in your first comps.
I try to limit my trips to Costco. The meat department always causes me to overspend... I can go there with my shopping list and warn my wife to no put anything in the buggy that isn’t on the list but I’m usually the one that ends up blowing the budget.
Frozen is fine as long as the meat was properly handled and not thawed (even partially) and refrozen. You can tell it's a problem brisket if you see ice crystals in the Cryovac. If there is blood (called purge), it is generally OK if there was no time or temperature abuse to the packaged meat. Always smell the package after you make a cut in the package. If it smells like rotten eggs, return the meat to the seller. Meat is 70% water so a bit of purge in the bag is OK.
I went to my city hall in Diamond Bar and got a business license for $10. Went to my printer to print a business card. License + business card = RDepot card!
Great Video I learned a lot again Thank You. Have you tried Spring Street Smoke House? Downtown L.A. they have a Pulled Pork Sandwich called The Hot Pig. With Hot Link inside. It is so good. I work 1/2 mile away at The Music Center And go there sometime’s Thank You Sir. Happy 4th Of July😇🐷
I think it depends on where and which Walmart. The ones in Los Angeles like my city rivals the offering of Whole Foods so I am observing that the inventory is different by region since I cook and compete all over America. For example, in Diamond Bar Walmart have grass fed beef, Prime grade beef, Beef Ribs, Porterhouses, Lamb ribs, lamb breasts.
I teach a lot of classes and do catering and we use Choice grade unless the customer wants a prime or Wagyu grade beef. I've won comps using Angus Choice but that was before Wagyu became the standard for comps in America as almost all the top teams are using it.
I can only imagine how much of that meat has to be discarded after being thrown around & banged up , I can see being a little picky but one person messing up A $2000 bin of meat there ought to be a law against it
So long as you are not rough and don't break the seal on the Cryovac, you don't damage the meat by moving it around. Meat is made up of about 70% water.
Great tips Harry. People look at me sideways when I'm picking my meat. I can't believe people just grab the first one they see! There really is a range of quality in that meat case.
Yes, I get the same weird looks. Then I tell them I'm picking meat to win a $10,000 GC and they step out of the way. Muahaha . . .
i bet everyone was looking sideways at Mr. Soo walking around talking to a camera about meat choices
That Harry Soo is a super weirdo! :-)
Man I'm so happy I found this channel.. you are a great source for those of us who aren't going to a meat market or paying 2Xs the cost for unfrozen.
Welcome aboard Chad. Fell free to browse my 380 videos and 35 Playlists when you have time.
Thanks Harry! One more thing for my wife to roll her eyes at when we’re shopping. 😂 She never complains though when it comes off the grill. 😉 Thanks for making us better shoppers AND cooks.
You're very welcome. Happy Wife = Happy Life
I've watched this video several time and each time I see or hear something new. So much info packed is a short amount of time. Great, great video. Keep them coming, PLEASE!!!!!!!!
Glad you found the video helpful. Many more episodes coming to cover ALL aspects of the madness of barbecue perfection. Thanks for watching.
Great information. Videos on buying the right meat are harder to come by than information on cooking it. Much appreciated.
Keith Brookshire you're very welcome. If you want to see other "rare" topics, let me know and I'll make the video. Thanks for watching
unfortunately finding the right meat to buy is getting harder to come by.. the meat in the local grocery store here, is not near that nice :(
this is very well explained and covers a lot of different kinds, thank you for filming this !
Hi Harry! You are a real blessing for BBQers. Your videos have SIGNIFICANTLY upped my game. Thank you for everything. I have been to most of the Restaurant Depots in the area and I have never seen one with so nice a meat section. Where is this?
Oakland, California
It is an honor to receive your advice and expertise Pitmaster Soo
Hey Jav, thanks for stopping by. Feel free to browse my 30 playlists and 200+ videos so you can master BBQ and spread BBQ love!
Thanks for the knowledge you’ve shared here. If all what you showed is good for competition than for a backyard cookout for family/friends this would make you a superhero. Thanks for sharing
We take you from zero to hero in a 50 minute video. Now I've to to make another 200 videos for the 200+ recipes I've been posting on my food blog SlapYoDaddyBBQ.com for the past 10 years. Yikes!
I have watched you on TV and by far you give the best info for the backyard Bar-B-Quer. Thank you so much.
Thanks Bob! Feel free to browse 150 videos 25 Playlist to help you find what you need
Great video Harry! As usual you are a wealth of knowledge to us comp newbies👍
Just trying to be a tiny part of your journey to spread BBQ love. Live, love, and barbecue!
Very helpful video….thank you for posting!
Glad you enjoyed it!
As always, great info Harry, thank you for sharing the love!
Dave - Busted Belly BBQ Dude thanks for watching. Happy 4th
Nice information to have Harry. Thanks for sharing you wealth of knowledge
MeatHead happy to help. Thanks for watching
Thanks for sharing, Harry!
Everyday BBQ Happy 4th celebrations
Really good info Harry. I'll watch this video before going to the store in the future. Thanks for sharing. Have a great 4th.
Glad to be of service. Happy 4th to you too
Awesome and as always impressive Harry. 3 years later, did you win?
cool video Harry i love restaraunt depot! Happy monday brotha
Whats New BBQ happy Mon bro and Happy 4th
Thank you for taking the time to show us your knowledge.
You're very welcome Peter. Let me know if you have questions. Feel free to browse my 175 videos across 30 Playlists. Cheers
Great song...great advise
Thanks for watching and stay tuned for many more black belt tips and tricks videos being edited to help spread BBQ love in the world. Please share with your friends and grilling community.
Great video, most of the time, experts offer a lot of wiri wiri that makes no sense to the average backyard bbq pit master. I know it is hard to teach years of experience in about 5-10 minutes, but if you really try, you may. Harry, thanks for the informational video, you accomplished a lot more than most in this video.
Thanks Miguel! I try!
Thanks Harry, great info and a huge help for a new competition team like my daughter and I.
Take plenty of Father Daughter walks at contests. Your daughter will remember these priceless moments the rest of her life. You will have left a legacy for her. Keep spreading BBQ love. I'm happy I was able to be a tiny part of your journey with your special girl.
Hey bro thank you very much sharing this information. I hope you have a great weekend.
Happy to help you up your game as I learn and up my game! Thanks for watching and you have a good weekend also. Gonna be cooking a big contest in Petaluma, CA, called Wine Country Q this weekend and I'm out of practice so hopefully this Youtubing video shoots I'm doing will be good training for KCBS comps.
Great video!
Facundo Silva Glad you found the info useful. People look at me weird when I pick my way through meat at the store.
Haha!! I do the same!!
great info. thx! never seen air chilled chicken up here in WA state.
Look for the brand Mary's chicken
Thank you Harry, very interesting and useful!
Lasse's Food and Barbecue Thanks for watching and Happy 4th celebrations
Another great video Harry, thank you
Glad you enjoyed it Kinnear
Those are nice looking pieces of meats for grilling with and for also cooking in the home oven. I have some babyback ribs which I am about to grill outside now. I will also buy some pork chops to also cook on the grill since I will be using it for the first time this Summer.
Sidney Mathious Happy 4th celebrations! Thanks for watching
good to know. great info!! Thanks!
You're very welcome. Thanks for watching
Awesome! Thanks for sharing the knowledge.
Always happy to share and learn together. If you are like me, you're naturally curious and want to to know why why why
Thanks for sharing your insight Harry.
I have learned so much from this! Thanks Harry!
Thanks BBQ Pit Dog. Keep spreading BBQ love with your channel
Thanks Harry, love the videos..
You're very welcome. Thanks for watching. Many more ideas and tips are coming
great video..learning so much from your show..
Hey Rah, glad you found my channel where you learn to barbecue so you can spread BBQ love! Plenty of videos posted and more to come. Please tell all your online friends about the black belt tips you found.
Lots of good information, now I know what to look for. I always just grabbed the first one I saw 😄
When $1,000 on the line so take your time. Be gentle so you don't damage the ones not chosen
I'm going to have to look at that ribeye next time great information thanks
Thanks for stopping by. You can check out my other steak videos when you have time.
Cowboy Steak like Brisket - th-cam.com/video/PZg8aU4gZtI/w-d-xo.html
35-day Butter Age - th-cam.com/video/ZRBZKDkitU0/w-d-xo.html
60-day Butter Age - th-cam.com/video/zJSPHTKDDhk/w-d-xo.html
0-30-60 Butter Age - th-cam.com/video/K8g5q-mVBsM/w-d-xo.html
SCA Steak - th-cam.com/video/1Fhs_eezhYM/w-d-xo.html
Wagyu at home - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Texas Steak world champion - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Great video. Thanks for sharing
You're very welcome. Many more videos coming up because I have dozens of questions as I am very curious guy. As I gain more knowledge and up my game, hopefully the info will also up your game.
On ribs, I also look for straight bones. Just think for presentation it looks better and is easier to cut
You are correct. Lots to look for when buying ribs. Here are more of my rib videos ; Competition Ribs - th-cam.com/video/JIdEeZ7x094C/w-d-xo.htmloaching Ribs - th-cam.com/video/Ld1A_dPwsw8L/w-d-xo.htmlivermore Ribs - th-cam.com/video/ua1LQ9DSgOIH/w-d-xo.htmlarry Grill Ribs - th-cam.com/video/XcIZ2AW4SmoJ/w-d-xo.htmlenga Ribs - th-cam.com/video/glYiEZuJAhM/w-d-xo.html
thanks for these helpful tips!
You're are very welcome. Hopefully as I learn and share, you can help me spread BBQ love in the world. Thanks for watching and for your support.
Shame on you ! I would bet half of them meatpacks are punctured and ruffed up and will have to be discarded after he’s done scavenging
I respectfully disagree with you fastfreddy300 as you DON'T puncture and rough up the meat by inspecting it. You don't scavenge the meat. When selecting meat, you have an obligation to not damage the meat out of respect to the seller and respect to the animal who died for your eating pleasure. It's a good practice to understand the moral lesson about "shopkeepers law".
Great video Harry!
Backyard Smokers BBQ Glad you liked it. Happy 4th Celebrations
Do you come to Tennessee. Can't wait to see you in action. Great video
Hey Tom, my last trip to Tennessee was a while ago to compete in the Jack Daniels. I have to visit your great state again soon. Meanwhile, enjoy my 60-day butter aged Prime Rib on Kettle, 5 Fundamentals of Perfect Peking Duck, and Fabulous Filet Mignon Wellington posting the next few days. Merry Christmas!
@@SlapYoDaddyBBQ thanks great video. I need to buy some of your rubs. Send link if have time. To me and all. Thanks again
Harry, how soon before a cook (smoke on a Traeger) should you purchase a brisket. How long in the refrigerator smoking? Also what pellets are best when smoking brisket on a Traeger... Oak? Also what temp setting?
250F with Jealous Devil JAX pellets. You can buy a brisket up to a couple of weeks and fridge age it before cooking
@@SlapYoDaddyBBQ are you saying put the dry rub on for a couple of weeks prior to smoking? Are those pellets oak? They aren't sold in AZ.
@@papad9067 dry rub 4 hours. Jax is maple hickory I think
Great Video, Thank you!
Thanks for stopping by
@@SlapYoDaddyBBQ did more than stop by! I joined the Soo Nation!
"No Feathers!" Lol
So I guess he doesn't clean it huh, smh
Great advice Harry! Thx! One question. Why not buy the entire Ribeye Loin and cut the steaks yourself, instead of buying the individually cut Ribeye steaks?
Yes an 18 lb costs $225 and I have just me to eat it. Wanna come over next time I get an 18 pounder? :-)
thank you
You're very welcome. Thanks for watching and your support
Hi , thank you for your informative videos, I just want clarification on desirable weights on st Louis ribs vs the spare ribs? The 5 lb per rib (total of 15lb) was for St. Louis or the spare ribs? Also for pork butt the 20 lb pork but was the weight of one pork butt or there were two pork butts in that package .
Thanks again
Pork spareribs are sold as 4.5 down or 3.5 down where the down is the lbs. So a 4.5 down is a 4.5 lb sparerib. Butts are generally between 7 to 10 lbs each. The two butt package from the store will weight from 16 lbs to 24 lbs for two butts. Be advised the butt is from the shoulder and the butt is called the ham.
@@SlapYoDaddyBBQ Thank you very much for your response.
If the raw chicken skin is blotchy or bloody, how will it turn out when covered with seasoning and cooked? Thanks for your insight!!
It will likely be ok after cooking. Blotchy bloody chicken is probably fine for home cooking. In a contest, there are 100 teams and $10,000 is on the line so another $6.00 for another bag of chicken is a good return-on-investment! :-)
Hi Harry. We received our trio pack of your rubs. Tried the all purpose out on our hamburgers. Delicious! My husband, Greg, had a question about what kind of cooker do you take to your competitions? Thank you.
I bring one WSM-18 most of the time. I'm very cost-efficient and process-efficient. Aka cheap and lazy. I'll post a video soon of my WSM-18 contest setup so you too could copy my C-and-L approach to BBQ competition. I've been fortunate to win 100+ first places at sanctioned contests so I know it works much to the chagrin of my competitors who have $100,000+ worth of gear and vehicles when they compete.
Greg says, we'll be looking forward to your setup on your wsm 18. I can attest to all the high dollar smokers and motor coaches etc. Doesn't make the meat any better.
Hey Harry. I really enjoy your videos and knowledge. Quick question. I’m am ordering a prime brisket from snake river farms this week. Should I remove the point and cap before I smoke them or cook them together
Hey James, thanks for stopping by. I show you how I cook a comp brisket in a previous video so if you'd like to follow my method, I cook the point and flat muscles attached together. As an FYI, SRF puts out the Black and Gold and both are higher than USDA Prime.
Harry Soo thanks for responding Harry... ok I will look up your method and give it a go.yea I just figured I’d start with a prime brisket first or I may go ahead and order the waygu
When it comes to cooking whole chicken, what raw weight do you look for?
Stephanie your question is a 3-hour argument if you're asking about competition chicken. In summary, Heavy = Big = Tough, and Light = Smaller = Tender. For IBCA contests (Texas sanctioning body), I go with a 4-5 lb whole bird. For home, I buy whatever bird is on sale. Cluck cluck!
thanks Harry
You can up your meat buying game and get better results. I try and fail so you don't have to R G!
Keep the video coming. I enjoy your very talented point of view!
Great info Harry. One thing though....on those pork products, do you choose pork with the salt phosphates in them? I do not like those type. They add as much as 12% in water weight.
Buy the one I like from the IBP and Seaboard brands. There are 40,000 pork farmers who sell to 10 of the top packing houses. The IBP and Seaboard packing houses, among the top-10, have bigger pork butts and spares.
Thanks Harry..... I had no clue how to choose ribs before and always went on gut. Brisket...I need to go to RD.... Only flats by me. Question.... Does prime matter?
John C I prefer a good Prime grade over a good Choice grade. See the Dallas four TH-camrs cook video at Baby Back Maniacs place
I just saw that video this morning! GREAT video! Harry----what is your take on cellophane wrapping? I have seen it with Pork Butts and now Briskets.
I was going to mention that Harry did seem to be picking from the "choice" grade beef in the video. Not that there is anything wrong with that and that is what I get locally - to get a higher grade, I would probably have to deal directly with a butcher. The principles used to choose from the meat available are the same, anyway. Get the best looking meat available that suits your budget.
I use foil. I just don't like the idea of the plastic wrap on hot meat and the possibility of toxic and carcinogenic plastic compounds leaching into the meat I'm going to eat (no, I don't believe the manufacturers saying there is no problem of heat leaching chemicals into the cooked meat). When I do restaurant consulting gigs, I teach the owner and chefs to stop doing that and use foil. Just my $0.02
As I mentioned and it's worth restating that we cooked briskets and one rub with KF Comp @400F hot-n-fast method. There was no wood, no injection, no special mop, no sauce, no finishing schmears, no plating, no final seasoning, no final cutting, no final box prep. So we only scratched the surface of competition brisket cooking in my 50 minute video. Please see my comp brisket video for a more indepth look. Also, see my comp brisket coaching videos
Hey Harry! Question. RD does not put any package date or sell by date on their meats. . ..I just bought 2 briskets and pork butts. Do you think these will keep until next Friday in the fridge?
Should be OK. Brisket is good for 30--60 days when properly handled without any time and temperature abues
@@SlapYoDaddyBBQ You are amazing. Thank you so so much!
Thanks mate, interesting. I just assumed that comp protein was always from a good butcher.
Selecting your own meat is fun!
great video. regarding my attempt at baby back ribs last week, one annoyance was that one side of the ribs had extra bone fragments between the main bones (like they were clipped off the vertebrae?). it made it difficult to cut nicely into individual ribs for serving because you'd have to navigate around these extra bones which were too thick to try and cut through. they aso seem too difficult to trim / cut out prior to cooking. Any advice for this or is this avoidable had i gone with spare ribs?
See my rib videos on how to properly trim ribs so the knuckle bones are removed. You should not have bone fragments if you do it right
@@SlapYoDaddyBBQ someday will try and make your bbq class and learn in person! thank you very much.
Where did you buy the ribs? Great video!!
I shop at Costco, Sams, and Restaurant Depot. For contests, sometime I splurge for Compart Duroc's competition packs. Here the link: www.compartduroc.com/product-category/bbq-competition-packs/
Harry Soo Thanks!
How are you Harry?! Me again, I have a question that I'm not sure if you can answer but here it goes anyway. Sometimes I will buy a steak that looks good with all the features you said to look for in a steak but quite often it will have a lot of connective tissue (gristle) in it that makes it stringy and tough. Is there anything a person could look out for to spot it when examining the meat to avoid getting a cut with a lot of the tough connective tissue. (I know you can always get some.) Anything visible that gives it away or is that bad part of the steak invisible to the eye? I get that bad tissue in supposedly good steak restaurants also at times and it just ruins the whole meal. A friend told me he thought the chefs in the restaurants should be able to spot the gristle and cut it out. Any help would be appreciated. Thanks again!
Just buy a good grade of beef and select a good muscle like ribeye,, tenderloin, hangar, flat iron, or tri tip. Also, a good butcher can help you greatly by selecting the best cuts and muscle. You can't really see gristle, tendons, and ligaments as you feel for them when you trim your meat.
Thank you, sir!
Awesome video
You're very welcome. If you are like me, I'm a very curious guy who always asks why why why. Hopefully as I learn and share, you can help me spread BBQ love in the world. Thanks for watching and for your support.
Hi Harry, I'm really confused now.
In your chicken videos. You clearly state that you win lots of competitions and you don't scrape the skin and dry brine. But then in later videos you do evaluate wet brines, jacarding, scraping and injections. So as a total amateur I'm a bit clueless as to you're up to date and current best method. Pls, could you clarify? I have my first ever competition in 2 weeks time :-) thank you. x
I use my 100-second technique for chicken thighs so I don't need to scrape, Jaccard, or meat glue. For those who cannot accomplish chicken skin nirvana with my 100-second technique, I taught them other methods including scrape, Jaccard, and meat glue. The analogy is I'm teaching you how to use a screwdriver and a hammer. I may use a hammer but if you are a screwdriver person, that's OK too as I teach you how to use a screwdriver to hammer home a nail Kapish?
Harry Soo great thank you.
So what you're essentially saying is then that scraping the skin if you have time is, in fact, the superior method?
Also maybe I'm missing something?
There are many references to the 100-second method, but no clear standalone description if what it actually is??
Many thanks.
You can get championship results either way IMHO. I have done many times so but your mileage will vary. I can teach you how to build the fastest race car but you still need to drive it. It's like getting a lesson from Tiger Woods, you still have to swing your own clubs. So practice, practice, practice. I have 10,000 hours so what I think is straight-forward may not be the same for you. Be patience and remember Rome was not built in one day. You probably have to imagine because you haven't cooked it many times. I suggest you cook it half dozen times for practice and if you still have doubts, then ask. Thanks and good luck in your first comps.
I try to limit my trips to Costco. The meat department always causes me to overspend... I can go there with my shopping list and warn my wife to no put anything in the buggy that isn’t on the list but I’m usually the one that ends up blowing the budget.
Wayne, step away from the meat case next time you're at Costco!
Great Video! Slap Yo Daddy Class of 2011 :)
Greetings my alumni!
Why do you look for striations?
Because it's the other 90 degree view of marbling. You can't see marbling if it's not a cross section cut on the meat.
I was wondering who fondles all the meat at Costco.
TLC Ahem!
that blood or myoglobin in the brisket means something? I thought it meant it wasn´t as fresh as it should be
here in my country there is only 1 angus brisket dealer (certified angus beef) and they sell them frozen
Frozen is fine as long as the meat was properly handled and not thawed (even partially) and refrozen. You can tell it's a problem brisket if you see ice crystals in the Cryovac. If there is blood (called purge), it is generally OK if there was no time or temperature abuse to the packaged meat. Always smell the package after you make a cut in the package. If it smells like rotten eggs, return the meat to the seller. Meat is 70% water so a bit of purge in the bag is OK.
thanks for your answer master
and that brand actually come frozen straight from the US so i'm sure they are handled well
Rock On My Friend!!! Great Info......for those who don't know! If they don't know by now......shame on them!
I like big butts and I cannot lie! :-)
I just want to be able to get in to restaurant depot
I went to my city hall in Diamond Bar and got a business license for $10. Went to my printer to print a business card. License + business card = RDepot card!
Great Video I learned a lot again Thank You. Have you tried Spring Street Smoke House? Downtown L.A. they have a Pulled Pork Sandwich called The Hot Pig. With Hot Link inside. It is so good. I work 1/2 mile away at The Music Center And go there sometime’s
Thank You Sir. Happy 4th Of July😇🐷
Mick Cotton Bar -B - Q I work at Union Station so I'm close by. I'll round up some coworkers who like BBQ and check it out. Thanks for the tip
👍
straight bones on ribs, sometimes you get some weird curves from walmart and shit.
I think it depends on where and which Walmart. The ones in Los Angeles like my city rivals the offering of Whole Foods so I am observing that the inventory is different by region since I cook and compete all over America. For example, in Diamond Bar Walmart have grass fed beef, Prime grade beef, Beef Ribs, Porterhouses, Lamb ribs, lamb breasts.
@@SlapYoDaddyBBQ huh, didn't realize that
Ok cool make sense I will not look at the meat the same any more🤯
The fun part is picking your own meats!
Well 1st of all not everybody can go to restaurant depot
The best chicken are walking around my back yard. Tastes so great. Any store chickens are tasteless. I also have the best lamb.
westpur where do you live? Me want some of your lamb and chicken!
3.68 a lb for choice... I wish . Try 799. Ridiculous
Sorry to hear your prices are higher. Are you in the USA?
Yes NY Tri-state area.
Ouch!
you know you dont use that meat for comp. you are a waygu and prime meat guy
I teach a lot of classes and do catering and we use Choice grade unless the customer wants a prime or Wagyu grade beef. I've won comps using Angus Choice but that was before Wagyu became the standard for comps in America as almost all the top teams are using it.
What about problems with industrial level farming practices? Humane certified meats seem to taste better. NdZ
I can only imagine how much of that meat has to be discarded after being thrown around & banged up , I can see being a little picky but one person messing up A $2000 bin of meat there ought to be a law against it
So long as you are not rough and don't break the seal on the Cryovac, you don't damage the meat by moving it around. Meat is made up of about 70% water.
Lol it's not bags of apples...