I love how Harry is not the type of person who's stuck in doing things in just one way. And not only is he a great teacher, but he has a sense of humor. The thing that blows my mind about him is how he takes the time to respond to most of our comments. I don't even know how that's possible. =)
Harry one of the many things I enjoy about your channel is the fact that you talk about making adjustments like with the chicken , instead of saying everything tastes terrific because it prevents someone like me from making the same mistake and I really appreciate that.
Harry this is the best chicken recipe, ever since i watched this video from years ago, when I do Texas style chicken on smoker this is the only method I use. thank you.
Tootsie and Kerry are the best, along with the rest of the Snow's crew. Driving out to Snow's early on a Saturday morning with a few dozen Round Rock Doughnuts for the crew, and then chowing down on some of the finest BBQ in Central Texas is one of those things I miss since I moved to Florida.
Good looking stuff! When we lived in Hondo, Texas they did a community fundraiser every year with half chicken plates cooked exactly this way with a mop no sauce wonderful stuff! Mr. Beans is styling with new hairstyle!
I certainly agree on the Mesquite you can quickly over power good food with too much smoke. I know plenty of Texans who only use it sparingly. There is a lot to be said for salt and pepper. It defines the cook as well as the meat when that's all you use. Thanks Harry another Gem!
Looks great Harry. We recently had the chance to visit Snow's BBQ. I'm gonna have to try your smoked chicken recipe. If it even comes close then I'll be more than happy. Thank you sir
I just watched Netflix yesterday there’s a bbq show and the very first episode was about TOOTSIE 85 years old and does so much work all for the love of bbq💯🔥👏 thanks Harry For Another Great Video Been Watching For Years Ever Since I’ve Seen You On Bbq Pittmasters With Myron Mixon Johnny Trigg Tuffy Stone I’m a Big Fan🔥🔥🔥💯💯💯🍺
I was skeptical about s&p ribs with a mop that is almost just French OnionSoup. I did it today. Very pleasantly surprised, as were my guests. I will do this more often. Thanks so much. You legend.
I saw something on TV about her and Snows. I loved her story and methods. A day or so later I saw your videos in tribute to her. As with most things in my recently discovered love of cooking bbq and spreading the love, if it comes from you or Malcom, I’m going to try it. Thank you for your content and knowledge.
Wow Harry the briskets ribs and chicken turned out looking fantastic her mop is one I've got to try you can almost smell and taste through the video thumbs up 👍.
Harry, hello from Austin. Long term lurker & occasional poster. You are the best. A great example for others - no one shares so much of their secrets & gives BBQ love so freely. How soon do you typically like to spritz or mop ribs (or even brisket)? When some crust has started to form? Otherwise it seems like spritz / mopping hurts crust & bark formation? Also how long do you let meat sit out on counter before putting it in smoker - I've noticed that can affect crust / bark formation as well (I'm sure it varies by meat type)?
Hi Harry, noticed you wrapped the water pan with foil. I have a WSM and agree the cleanup can be a pain. I picked up a cheap round baking dish (~20" D) at Smart&final. I wrap that in foil and place it on the lower grate. It catches 99% of the drippings, keeping them out of the water, and makes clean up super easy. FYI if you'd like to still use water but also manage the drippings. Love your vids!
Howdy Harry. Wow the food looked great as always but somehow even better than normal. Happy that my Texas bbq knowledge is growing. I recognized Snows bbq and knew some of the back story of Tootsie. If I remember correctly her nick name was given to her by her uncle. Now I know how the restaurant got it's name,thanks. Last Mr Beans looked great, like a younger pup ( wished a hair cut made me look younger 😄 ) Anyways have a great day.
I always just score the the membrane, then bake for 2 hours sealed in foil at 250 then smoke at 350 on the grill for 50 minutes basting every 10 to 15 minutes. Which seems backwards on most recipes I’ve seen but it works
Harry! Enjoyed watching you wolf down that BBQ!! But a lot of left overs. Mail them to me in San Diego! Use the 11x17.5in bubble plastic liners!!! PS: Next time I'll leave the membrane on. Thanks!!!!,
Nice looking ribs Harry. I've always used Meathead's K. C. sweet -n- heat on pork and chicken, just too chicken to change. You and yours have a great holiday.
Harry, I noticed that you started off by putting the ribs on the lower grate of the WSM. Then, when you were mopping the ribs they were on the top grate. Could you instruct as to why you did this, or could they have been left on the lower grate the whole time. Tks for sharing your expertise with us and I really enjoy watching your videos.
If you watch my Q&A of 28 questions in 70 minutes video, I explain that I shot 3 episodes for Tootsie at the same time so you don't want raw meat dripping on cooked meat due to food safety considerations
Hi Harry - My wife Betty and I met you years ago on the California BBQ Circuit - we were certified judges at the time, and occasional competitors in the Bay Area. Thank you for all your videos! I am planning to use a Backwoods Extended Party cabinet smoker to cook spare ribs and chicken halves and try to approximate the Snow BBQ techniques. To confirm, it appears you smoke the ribs bone side down until you flip them meat side down when wrapping in foil. And, it appears you BBQ the chicken bone side down for the whole cook, correct? I am thinking the bones help protect the meat from drying out over a direct (albeit 30" away) direct fire.
Hey Wade, thanks for stopping by. Yes, I cook bone down. You can also flip once you establish the crust and get some color. For home eating, I like some char marks on the meat side for ribs and chicken.
Great videos! Definitely want to try both Franklins and Snows soon. From your experience, how are they different and similar? I would ask which one you think is better but I think they both would be equally great because they have unique tastes.
I've not eaten at Snows if you saw Part 1. Here are some good ones in Texas that are my fav Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html Pinkertons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html Turkey Leg Hut - th-cam.com/video/9wt7iu2pfZ8/w-d-xo.html
Harry i love your videos, watch them all as soon as they're uploaded! Do a side by side video of 2 identical racks of ribs, but one with yellow mustard and one without. There is a flavor difference, and I'd bet most folks would choose the ribs with mustard...
Great video again, thanks Harry! And I agree with your thoughts on mesquite - not a huge fan! Also agree with Kerey, good BBQ doesn't need sauce! 90% of the time I do not sauce my ribs, but have some on the side if I want to dip a little :)
a very kind tribute to Snow's BBQ. nuff respect! question, is equal parts salt and pepper versus 1 part salt + 2 parts pepper also highly debatable? or just personal taste?
It's up to you. I like 1 salt to 2 pepper when I do Texas ribs. I do 1 salt + 1.2 pepper + 0.1 celery seed ground + 0.2 white pepper for my Texas briskets. See my 50+ brisket videos
@@SlapYoDaddyBBQ much appreciated! i oversalted my last ribs using 1 salt to 1 pepper...so gonna try your other ratios until i learn how to spread the rub better haha. bbq love!
Thanks Harry. Love your videos and techniques and recipes you give. Just curious - about the reasoning for using the lower cooking grate instead or the top grate.
A lot of stuff on the internet is simply people regurgitating things other people have said. The membrane is a good example. Oh you have to remove the membrane. Well I have done it both ways, and no one im serving can tell the difference...including me. I appreciate that Harry doesnt just regurgitate what others are saying and tries different stuff.
Great video as always Harry, highlighting an incredible woman!! If I could ask, what did you use to MOP your chicken and ribs in this video? I'd love to know. TYIA
I am probably doing it wrong as I used Tootsie's mop in all my meats. It all came out fabulous! Watch Episode 3 on Sun w Pork Steak, Turkey, Jalapeño Sausage
Wrap in foil to keep warm and time your cooks for same time finish. Use the oak you have in UK. Most oak is good for bbq. Also ask your local BBQ store what wood is suitable.
@@SlapYoDaddyBBQ thankyou so much. Refreshing to have such a huge BBQ pro take time to reply to my questions 🥰 good oak in the UK so ill grab some chunks Thankyou again Harry keep on smokin
Cook on any available rack Nick. Don't over stress over arcane differences. And stay away from forum and online videos like mine. Cook and you will know. Don't fall into the trap of being a keyboard cook where what others are saying is more important and more educational that what you will learn yourself. You can't watch LeBron shoot 10,000 free throws to get better at your game, you gotta shoot the hoops yourself. Go out and cook Nick! Don't believe. KNOW!
Hi Harry, I am going to try your recipe this weekend. How many times did you mop the ribs after the 4th hour? what is the total cooking time before your wrap it the foil? how many more hours do you cook after you wrap it? thanks
@@SlapYoDaddyBBQ I see you don't add water to your pan for the WSM and reason? To bring the Temps higher? Im doing tge ribs tomorrow with the mop sauce
@@SlapYoDaddyBBQ I never take the membrane off for my caterings, I think it helps the meat stay near the bones when a bit overcooked, the way most people like them. Thanks for the video and reply.
Hello neighbor I live in Diamond Bar Cold Spring Lane. I would like to purchase one of your seasonings I am going to use my new Slow 'N Sear to smoke st Louis ribs. can you please let me know what season you use for your St Louis compensation ribs. thank you nelson
A lot of people say you can’t taste the mustard but I always do. Once my grandpa made some chicken wings and didn’t tell me that he had smeared mustard in them. When I ate them I asked him if he had put mustard, he said yes. Is it just me or can some people taste the mustard and others not??
Harry Soo Lol that’s what my family says too. That’s what I use on beef but I’ve never tried it on pork, Ima give it a try. Do you think chicken cooks better over coals like Miss Tootsie does it? Keep up the great vids Harry I’ve learned a lot from you. 👍🏼👍🏼
I'm going to try this. Can you please let me know what temperature you using for the ribs? Also roughly how long unwrapped and wrapped? Thank you in advance.
I love how Harry is not the type of person who's stuck in doing things in just one way. And not only is he a great teacher, but he has a sense of humor. The thing that blows my mind about him is how he takes the time to respond to most of our comments. I don't even know how that's possible. =)
I do 2,000 to 3,000 comments a month to help others achieve black belt greatness! 💪💪💪
You gotta love this guy.
Can't help but to love Mr Black Belt Tip!!! Lol 😆
Harry one of the many things I enjoy about your channel is the fact that you talk about making adjustments like with the chicken , instead of saying everything tastes terrific because it prevents someone like me from making the same mistake and I really appreciate that.
My pleasure Brad!
Harry--you’re the best!!! no one else even close!!
Jim Rhoades, Blaine, WA
Thanks Jim!
Harry this is the best chicken recipe, ever since i watched this video from years ago, when I do Texas style chicken on smoker this is the only method I use. thank you.
Glad you enjoyed it! Keep spreading BBQ love!
Tootsie and Kerry are the best, along with the rest of the Snow's crew. Driving out to Snow's early on a Saturday morning with a few dozen Round Rock Doughnuts for the crew, and then chowing down on some of the finest BBQ in Central Texas is one of those things I miss since I moved to Florida.
I'll be headed there as soon as it is safe to fly!
Used just S&P last go round on Spare Ribs- NOW MY FAVORITE!! Thanks Harry!!!
Back to fundamentals in seasoning meat!
I cant sending screenshot, the mop at 5.41
This isn't the first time for me to comment on this video but I keep coming back to it. Your Snow's series is the best work you have ever done.
Glad you like them Jeff!
Awesome Harry!!!!
Thank you
Thank you too!
Good looking stuff! When we lived in Hondo, Texas they did a community fundraiser every year with half chicken plates cooked exactly this way with a mop no sauce wonderful stuff! Mr. Beans is styling with new hairstyle!
Great video Harry!! Love the traditional Texas style BBQ. Ribs and chicken looked incredible!! Thank you for sharing.
Episode 3 on Sunday of my 3 part Tootsie Tribute!
I certainly agree on the Mesquite you can quickly over power good food with too much smoke. I know plenty of Texans who only use it sparingly. There is a lot to be said for salt and pepper. It defines the cook as well as the meat when that's all you use. Thanks Harry another Gem!
Thanks!
Awesome job! Nice of you to send respect to your mentors! LOOKS DELICIOUS!
Looks great Harry. We recently had the chance to visit Snow's BBQ. I'm gonna have to try your smoked chicken recipe. If it even comes close then I'll be more than happy. Thank you sir
Great to hear Nick!
Thank you 🙌
You're very welcome!
I just watched Netflix yesterday there’s a bbq show and the very first episode was about TOOTSIE 85 years old and does so much work all for the love of bbq💯🔥👏 thanks Harry For Another Great Video Been Watching For Years Ever Since I’ve Seen You On Bbq Pittmasters With Myron Mixon Johnny Trigg Tuffy Stone I’m a Big Fan🔥🔥🔥💯💯💯🍺
Thanks Jimmy. Episode 3 of my Tootsie Tribute posting Sunday-ish
Awesome videos Harry! Keep up the good work and keep spreading that bbq love!!
Thanks for stopping by!
Great video Harry!...Great tribute to a Central Texas legend!
Tootsie Tribute 1, 2, 3 Series
@@SlapYoDaddyBBQ will it be her world famous pork steak?
@@keithbevington513 pork steak, jalapeño sausage, turkey
I was skeptical about s&p ribs with a mop that is almost just French OnionSoup. I did it today. Very pleasantly surprised, as were my guests. I will do this more often. Thanks so much. You legend.
100% credit goes to Tootsie! She is a sweetheart and my adopted BBQ "Mom"!
I saw something on TV about her and Snows. I loved her story and methods. A day or so later I saw your videos in tribute to her. As with most things in my recently discovered love of cooking bbq and spreading the love, if it comes from you or Malcom, I’m going to try it. Thank you for your content and knowledge.
Looks good Harry! I can barely keep up with the Patreon content you put out, so many quality videos!
We need to get you to black belt ASP as one of my ambassadors of BBQ love 💘
Thanks Harry for this videos god bless you and your family
You're very welcome Juan!
Wow Harry the briskets ribs and chicken turned out looking fantastic her mop is one I've got to try you can almost smell and taste through the video thumbs up 👍.
Thanks so much
Oh man, those ribs and the color looks amazing. These shouldn't have any problems being Tootsie Approved.
Looks fantastic! Every one of your videos I learn something new. Thanks for sharing the pro tips, brother!
My pleasure!
Harry, hello from Austin. Long term lurker & occasional poster. You are the best. A great example for others - no one shares so much of their secrets & gives BBQ love so freely. How soon do you typically like to spritz or mop ribs (or even brisket)? When some crust has started to form? Otherwise it seems like spritz / mopping hurts crust & bark formation? Also how long do you let meat sit out on counter before putting it in smoker - I've noticed that can affect crust / bark formation as well (I'm sure it varies by meat type)?
Spray, mop, spritz when you see crust starting. Best to rest 2 hours before cutting
Hi Harry, noticed you wrapped the water pan with foil. I have a WSM and agree the cleanup can be a pain. I picked up a cheap round baking dish (~20" D) at Smart&final. I wrap that in foil and place it on the lower grate. It catches 99% of the drippings, keeping them out of the water, and makes clean up super easy. FYI if you'd like to still use water but also manage the drippings. Love your vids!
Thanks for the great tip Patrick. I will be sure to try it as I really am not a fan of pit cleanup!
Absolutely mouth watering! Great job on the cooking!
Thanks 😊 Watch for Part 3 on Sun
Great video! Such a simple recipe but it's soooooooo good!
Thanks Greg!
Howdy Harry. Wow the food looked great as always but somehow even better than normal. Happy that my Texas bbq knowledge is growing. I recognized Snows bbq and knew some of the back story of Tootsie. If I remember correctly her nick name was given to her by her uncle. Now I know how the restaurant got it's name,thanks. Last Mr Beans looked great, like a younger pup ( wished a hair cut made me look younger 😄 ) Anyways have a great day.
Thanks for stopping by Victor. Part 3 airs Sunday
Wow! Loving your Snows Series!
Watch for Part 3 on Sunday-ish
Harry is about to eat all those ribs and chicken, just waiting to turn the camera off. lol This was a good video, thanks!!
You're very welcome. Super delish!
Still love your videos, so glad to see you do some Snows bbq, maybe someday you'll make it to Amarillo
That's not far from my alma mater. Guns Up!
Man my mouth is watering !
Harry made the sauce yesterday i put it in a bag with some wings going to smoke them on sat
Its actually a mop and not a marinade. Let me know how it turns out
@@SlapYoDaddyBBQ Well the wings came out great ond was tender 48hr marinate give it a try thx for the reply have a safe and happy holiday
I always just score the the membrane, then bake for 2 hours sealed in foil at 250 then smoke at 350 on the grill for 50 minutes basting every 10 to 15 minutes. Which seems backwards on most recipes I’ve seen but it works
Love what you cook and how you cook it. So long as you're spreading BBQ love that's cool 😎
Loved this Harry. Youre a great teacher!
Glad you enjoyed it!
Harry! Enjoyed watching you wolf down that BBQ!! But a lot of left overs. Mail them to me in San Diego! Use the 11x17.5in bubble plastic liners!!!
PS: Next time I'll leave the membrane on. Thanks!!!!,
Ala Tom Bodette!
I need some testers for the Snows Rib test with and without mustard. Wanna help? Email harsoo@yahoo.com
I've been using siracha as a schmear lately and it's fantastic! Adds a subtle spicy kick but doesn't overpower the flavor of the meat and rub.
Way to go my Sriracha brother!
Nice looking ribs Harry. I've always used Meathead's K. C. sweet -n- heat on pork and chicken, just too chicken to change. You and yours have a great holiday.
Happy Labor Day weekend!
Harry, I noticed that you started off by putting the ribs on the lower grate of the WSM. Then, when you were mopping the ribs they were on the top grate. Could you instruct as to why you did this, or could they have been left on the lower grate the whole time. Tks for sharing your expertise with us and I really enjoy watching your videos.
If you watch my Q&A of 28 questions in 70 minutes video, I explain that I shot 3 episodes for Tootsie at the same time so you don't want raw meat dripping on cooked meat due to food safety considerations
Hi Harry - My wife Betty and I met you years ago on the California BBQ Circuit - we were certified judges at the time, and occasional competitors in the Bay Area. Thank you for all your videos! I am planning to use a Backwoods Extended Party cabinet smoker to cook spare ribs and chicken halves and try to approximate the Snow BBQ techniques. To confirm, it appears you smoke the ribs bone side down until you flip them meat side down when wrapping in foil. And, it appears you BBQ the chicken bone side down for the whole cook, correct? I am thinking the bones help protect the meat from drying out over a direct (albeit 30" away) direct fire.
Hey Wade, thanks for stopping by. Yes, I cook bone down. You can also flip once you establish the crust and get some color. For home eating, I like some char marks on the meat side for ribs and chicken.
Great videos! Definitely want to try both Franklins and Snows soon. From your experience, how are they different and similar? I would ask which one you think is better but I think they both would be equally great because they have unique tastes.
I've not eaten at Snows if you saw Part 1. Here are some good ones in Texas that are my fav
Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html
Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html
Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html
Pinkertons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html
Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html
Turkey Leg Hut - th-cam.com/video/9wt7iu2pfZ8/w-d-xo.html
Can’t wait until you can do an actual tasting at snows. I know you’ll get there in time to get some food one of these days, lol. Stay safe.
Harry i love your videos, watch them all as soon as they're uploaded! Do a side by side video of 2 identical racks of ribs, but one with yellow mustard and one without. There is a flavor difference, and I'd bet most folks would choose the ribs with mustard...
Don’t bet on it. I hate mustard. 😂🤣
@@f430ferrari5 in a blind taste test.....
Many bbq joints use it as their binder, you've probably had it and not known!
Michael Norton maybe! 🤣😂
I still hate mustard.
@@f430ferrari5 hahaha! Amen brother!
OK. Ill do a test next time and find some unsuspecting taste testers. Who wants in? I'm in LA. Email me harsoo@yahoo.com
Like how the chicken skin is easily cut thru, i have yet to smoke chicken and get the skin right. Great video as always. Thanks
Smoke at 325F and you'll be fine
Welcome to Harry Soo's Dojo! Thank you for putting out so much good content during this pandemic. Where did you get those full spares?
Sams
I will try to get down to Lexington TX, soon
I’m in Dallas/FtWorth area
In Dallas, I like Pecan Lodge
Hi Harry, love that you share your wisdom. Hard to find any Post Oak in NJ. What's a close substitute?
Any local oak will work. There are many varieties of oak and they all will have mild to medium smoke flavor. Post oak is mild
Harry next time you come to south Texas I’d love to go to snows bbq with if you want
Let's do it! Email me harsoo@yahoo.com
Great video again, thanks Harry! And I agree with your thoughts on mesquite - not a huge fan! Also agree with Kerey, good BBQ doesn't need sauce! 90% of the time I do not sauce my ribs, but have some on the side if I want to dip a little :)
On the side is good as we want folks to enjoy it any way they like! I eat mine w Pica De Gallo!
Chicken @ 225 degrees, ribs @ 275 degrees...thanks Harry!
325F chicken is better for Costco style crispy skin. Don't do 225F
@@SlapYoDaddyBBQ I misunderstood. Thanks Harry!
Mr. Beans is the best. Lucky dog. Thanks for all the videos Harry. Good stuff.
a very kind tribute to Snow's BBQ. nuff respect! question, is equal parts salt and pepper versus 1 part salt + 2 parts pepper also highly debatable? or just personal taste?
It's up to you. I like 1 salt to 2 pepper when I do Texas ribs. I do 1 salt + 1.2 pepper + 0.1 celery seed ground + 0.2 white pepper for my Texas briskets. See my 50+ brisket videos
@@SlapYoDaddyBBQ much appreciated! i oversalted my last ribs using 1 salt to 1 pepper...so gonna try your other ratios until i learn how to spread the rub better haha. bbq love!
Looks amazing
Thanks!
Great Harry.
Thanks
You are the real deal Harry! That looks amazing! What do you do with all the extras it seems like its only just you?
Food given to First Responders. See end of Tootsie Part 1
A wonderful way to smoke some rids..so authentic..and Mr. Beans looks fantastic..I'm still Mr.Beans number 1 fan! Woo-hoo
Mr. Beans sends hugs and love 💘
Thanks Harry. Love your videos and techniques and recipes you give. Just curious - about the reasoning for using the lower cooking grate instead or the top grate.
both work. bottom harder to reach
Keep the good food coming!
Will do. Part 4 being edited
A lot of stuff on the internet is simply people regurgitating things other people have said. The membrane is a good example. Oh you have to remove the membrane. Well I have done it both ways, and no one im serving can tell the difference...including me. I appreciate that Harry doesnt just regurgitate what others are saying and tries different stuff.
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
Good stuff. Why did you cook the ribs on the lower grate versus the top grate? I assume you could get the temp you want on either.
Had to rotate as I filmed Episode 1 and 2 at the same time
TKS Harry 😃
Great video as always Harry, highlighting an incredible woman!! If I could ask, what did you use to MOP your chicken and ribs in this video? I'd love to know. TYIA
Mop recipe is in Part 1
@@SlapYoDaddyBBQ Thank you sir!
Harry, what would be the temperature mark for chicken? Tks
Breast 155F, Thigh 170F
What are some good knifes to start out with to trim and cut meat? Thanks enjoy your channel.
Best Pitmaster Knives - th-cam.com/video/RRarBWyglwM/w-d-xo.html
Knife sharpening - th-cam.com/video/__n2LtInFKU/w-d-xo.html
Whetstone sharpening - th-cam.com/video/e_c3bC2W86w/w-d-xo.html
Hey harry big fan from mexico, hey how come if I cook ribs and the next day I reheat it more tender?
Don't know. Maybe Mexican hogs are different? Go with what works. Love what you cook and the way you cook it
Great looking ribs Harry.
Thanks James for your Intel on how Tootsie cooks her ribs! Happy Labor Day weekend! 109F in LA 😎😎😎
Hi Harry, what is in your mop for ribs and is it the same for chicken?
P.S. The pork adobo was GREAT!!!!
I am probably doing it wrong as I used Tootsie's mop in all my meats. It all came out fabulous! Watch Episode 3 on Sun w Pork Steak, Turkey, Jalapeño Sausage
Sharpe's is an awesome place to get supplies.
Patty = Best! 👏👏👏
@@SlapYoDaddyBBQ i picked up your seasonings there the other day.
Harry, are talking pork or beef? because you have mentioned both?
Tootsie serves pork spareribs (Episode 2) and pork steak (Episode 3)
I love Tootsie
She is a sweetheart and BBQ Mom to many of us would-be grillmasters! 🥰🥰🥰
I never heard of her until I watched the episode on netflix and I almost cried..
Hello Harry... Great video...
Best of luck
Bob Cooney
Salt Lake City Utah
Thanks Bob
Harry
Los Angeles, California
@@SlapYoDaddyBBQ watched You beat Johnny Trig in his 2013 competition it was great...😊
all looked fantastic! 2 things tho how did you keep the ribs warm while you were finishing the chicken?
and also where can i get post oak in UK
Wrap in foil to keep warm and time your cooks for same time finish. Use the oak you have in UK. Most oak is good for bbq. Also ask your local BBQ store what wood is suitable.
@@SlapYoDaddyBBQ thankyou so much. Refreshing to have such a huge BBQ pro take time to reply to my questions 🥰 good oak in the UK so ill grab some chunks Thankyou again Harry keep on smokin
I've gotta try that mop!
Love Tootsie's mop!
I never smoke with mesquite.leaves a bitter taste. Always use a combination of post oak and hickory. Easy to come by here in Texas.
I wish Harry would open a Restaurant.
My patrons get to buy BBQ from my popup side gig. Goto Patreon.com/HarrySoo to see the briskets
Great series!
Do they use a mustard binder at snows? Or is that a personal preference?
Heard from my Texas buddies
Hey Harry, why start the ribs on the bottom rack? Just curious I'm always afraid to cook down there even though supposedly it's not as hot.
Cook on any available rack Nick. Don't over stress over arcane differences. And stay away from forum and online videos like mine. Cook and you will know. Don't fall into the trap of being a keyboard cook where what others are saying is more important and more educational that what you will learn yourself. You can't watch LeBron shoot 10,000 free throws to get better at your game, you gotta shoot the hoops yourself. Go out and cook Nick! Don't believe. KNOW!
My man
Hi Harry, I am going to try your recipe this weekend. How many times did you mop the ribs after the 4th hour? what is the total cooking time before your wrap it the foil? how many more hours do you cook after you wrap it? thanks
I start in hour #2, and every 1/2 hour until wrap at hour #4.
Harry Soo Thanks a lot Harry. Great tips as always!
Harry what size pans and cutting board do you recommend? Also what type of cutting board I notice it's not wood?
I like NSF certified cutting board which are plastic. 18 X 24 and 18 X 30 are good for brisket. I use stainless steel half and full pans
What was the temperature running Harry? Looks great I need to try ribs this way start in the bottom rack first
275F ribs 325F chicken
@@SlapYoDaddyBBQ I see you don't add water to your pan for the WSM and reason? To bring the Temps higher? Im doing tge ribs tomorrow with the mop sauce
Are any of you rubs or sauces in any of the big box stores?
Hey Alvin, I've been told that folks in the Kansas City area are seeing my products at ACE
Hey Harry, did I miss it or did you not tell the texture and taste difference with vs without the membrane and diaphragm flap?
Honestly I could not tell the difference
@@SlapYoDaddyBBQ I never take the membrane off for my caterings, I think it helps the meat stay near the bones when a bit overcooked, the way most people like them. Thanks for the video and reply.
@@brandonevans2533 We will cook, eat, talk, argue, love, and dream BBQ together! - Harry Soo
Nice Black Belt tip not to cook both meats in the same pit at the same time.
ARAO - assess, react, adapt, overcome 😋😋😋
Hey Harry in the snows video are those pork or beef ribs and how long on the pit before u start mopping
Pork ribs
Harry: where in the OC do you recommend going for buying beef ribs (rack) to smoke on the WSM?
Restaurant Depot in City of Orange or City of Industry
what do you mop with? I might have missed it in the video
Hey Mitch, I used Tootsie's mop recipe. Please see part 1 for the recipe.
@@SlapYoDaddyBBQ thanks Harry. Just recently found your videos. Very inspiring, keep up the great work!
Hello neighbor I live in Diamond Bar Cold Spring Lane. I would like to purchase one of your seasonings I am going to use my new Slow 'N Sear to smoke st Louis ribs. can you please let me know what season you use for your St Louis compensation ribs. thank you nelson
Jailbird Chicken. Email me harsoo@yahoo.com for pickup
Thanks for the Costco rotisserie comparison. It really helps a lot!
Awesome!
What was the total cook time for the ribs and chicken?
6 hrs ribs, 2.5 chicken
Rib tips always come out dry for me, any advice?
Wrap as soon as crust sets
Do you put th mop sauce on every 30 minutes the entire cook?
Yes once crust set
What do you baste them with ?
See part one for the Tootsie Mop Recipe of vinegar, butter, onion, Worcestershire
what do you think of alder wood?
great for fish like salmon
Not a mustard fan but still looks good. 👍
I'll do a test. When can you come over to taste? Email me harsoo@yahoo.com
Do you have link to video 1? Thanks. Cant find it on your channel Mr So
Pt. 1 Snows Tootsie Brisket - th-cam.com/video/wk40H7sY0fQ/w-d-xo.html
Is your 50/50 rub by weight or volume?
Volume
A lot of people say you can’t taste the mustard but I always do. Once my grandpa made some chicken wings and didn’t tell me that he had smeared mustard in them. When I ate them I asked him if he had put mustard, he said yes. Is it just me or can some people taste the mustard and others not??
Frank you are blessed with taste bud super powers. Replace mustard with Worcestershire and you'll be fine!
Harry Soo Lol that’s what my family says too. That’s what I use on beef but I’ve never tried it on pork, Ima give it a try. Do you think chicken cooks better over coals like Miss Tootsie does it? Keep up the great vids Harry I’ve learned a lot from you. 👍🏼👍🏼
@@Fazman81 If you like Costco rotisserie style chicken, cook at 325-350F and direct coals if you like
What temp and how long you ended cooking the ribs?
6 hours around 275F. Final 2 hours wrapped
What is the mop composition please ?
Please screenshot on your phone as I have the mop recipe on my video
I'm going to try this. Can you please let me know what temperature you using for the ribs? Also roughly how long unwrapped and wrapped? Thank you in advance.
275F, about 3 hours to crust, about 2 hour wrappec