PORK THROWDOWN Kurobuta v Iberico v Mangalitsa | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 7 ธ.ค. 2020
- #HarrySoo #SlapYoDaddyBBQ #HeritagePork
Three-way throwdown among Mangalitsa v Kurobuta v Iberico pork. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
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Thank you Harry! Scientific or not, all your videos are so warm and heartfelt. Love watching and learning from you.
Wow, thank you!
Thanks for sharing these interesting different types of pork! As you said, for the naysayers, it's your channel! Love it!
Right on Ray!
Thanks for sharing the love as always Harry
My pleasure JC!
Looks Amazing 🤩!!!
Thanks Brian!
Soo Sifu: Hoping you have a great work-week and great weather in the LA-area! Thank you for your analysis, and lessons, on the different pork breeds! I have been wondering after seeing you cook the different cuts of each breed! You did a great job on each, and seeing Mr. Beans enjoy the results, and seeing his analysis, was the “Highlight” on this vlog! Looking forward to the next lesson soon! Keep up the great work! Best wishes and much 🧧, Sifu and Mr. Beans! Stay safe and smiling! 🐶🍖
Thanks Bill. They were all morsels of porcine perfection that transports you to pork heaven!
Harry, all of those looked fantastic. If all those are good enough for you and Mr. Beans, then they're good enough for me. I agree, it's your channel and keep doing what you're doing.....Jack from Sugar Land, TX
Sounds great Jack! Hope all is well in Sugar Land. I'm headed to TX as soon as we are allowed to travel to see my TX buddies
Ohh man ☺️ love pork !!
Made it a few different ways on my channel. You are an inspiration keep up the great work !!
Porcine Perfection!
Sir Harry I can’t appreciate you enough. ✌️ ❤️ and Q!!!
My pleasure
I love pork so they all look great to me.
All were porcine perfection morsels of pork heaven!
I recently tried Iberico and it was good but like he said it’s like eating Wagyu too rich to eat much. The Kurobuta ribs I bought were phenomenal and would definitely try again
I love them all and will eat every chance U get! I'm not picky!
Chuleta Kon Kon was the kurabuto cut popular in Puerto Rico...awesome video too.
Thanks for watching!
Hi Harry! I would eat it all but that iberico looks awesome. Hi Mr.Beans. Those take away trays look cool, are they expensive and where could you get them? I'm gonna smoke some more turkey and chicken breast. I used a brine last time and the turkey breast that I made came out really juicy! I was eating up all the turkey breast. Lol.
Gobble Gobble. The meal prep trays are from Restaurant Depot. They come in 28oz and in a box of 120 with lids
Mr Beans has to be the luckiest dog in America
Mr. Beans sends love and hugs!
I appreciate you sharing that barbecue love!
The diet of a animal (such as grain fed vs grass fed beef) is major factor in the taste of the meat. Pork producers in the US should enter this high end market, if they haven't already.
Yes, many high end heritage breed producers in the US which I have ordered product from and tasted. I have cooked Red Wattle hogs fed on walnuts and avocados
The major pork producers in the US sold out to China. Heritage breeds and boutique farms can’t feed the world. Mass production is here to stay.
@@tomtheplummer7322 Yes, Smithfield is owned by a Chinese multinational with ties to the China Communist Party CCP. Landrace is the commodity breed that will feed the world. The Durocs, Red Wattles, Berkshires, Iberico, Mangalitsa, and others will be in small boutique enclaves of procine producers. Makes me want to switch to eating vegetables! NOT!
You play on a different level. No fair. 🤠🥩👍❤ . Tell me when you will open your bbq joint. Ill work for free starting my way up from waste management to your 2nd. 2021!
LOL! One Day I hope after I retire from my day job building data centers!
@@SlapYoDaddyBBQ I can see the long lines already Mr. Soo!
I just got a piece of Kurobuta "secreto cut". It looks like beef flank, but it's pork. It's found between the neck and shoulder of the hog. I've never cooked it before.
So, I will cook half of it sous vide (low and slow, then grill), and the other half I will slice thinly and cook quickly on skewers and season/marinate it just like I do with pork collar (or pork shoulder) using a delicious Thai "Moo Ping" recipe.
We'll see. I'll post back in a couple of days.
Sounds delish!
@@SlapYoDaddyBBQ ..so like a piece of beef flank (or flap) meat, this pork secreto has a thin side, and a thicker side.
The thinner side, I cut and skewered and quickly broiled. It tasted good and porky, but it was a bit rubbery (???)
And with the thicker portion, I sous-vide for about 6 hours @144*f. (salt and pepper) Then I let it cool and sliced it thinly (crosswise). Then I broiled it quickly with a tiny bit of bottled oyster sauce.....so delicious and tender. Probably great over white rice with some sort of pickles.
BTW..... "broiling" is what I do to simply test recipes. Full coal smokey grill comes after the broiling test turns out good.
It seems that Mr. B always starts at the right and goes to the left. LOL tell him to chew his food so he can taste it better. Seems to be swallowing it whole. Lucky dog. 👍
Does that mean Mr. Beans is a leftie? LOL! Mr. Beans sends you love and hugs!
An IT career is helping support my swine fetish as well. Love your channel and appreciate you sharing the bbq love.
What cutting board are you using? I like the large footprint to minimize contaminating the counters. Are you cooking in MIM next weekend? Thanks again
18 x 24 board. I'll try MIM next year!
Second!!!
You're up early too Bey!
Mr. Beans is the best fed dog in the world !
Mr. Beans sends love and hugs
Hey man, you kept pronouncing mangalista instead of mangalitsa! I noticed that because I used to do that too!
Sorry, me bad. Thanks for the tip on mangalitsa versus mangalista
I wish I could have tried all of those. Mister Beans is the luckiest dog ever.
George, Mr. Beans sends love and hugs
Can’t find any mangalista around me 😢
Here is where I ordered mine www.mangalitsaestates.com/
Jealous!!!!
Someone has to do the hard work tasting these morsels of porcine perfection!!!
mangalita pig is romanian not hungarian
Perhaps this source needs updating with your information - en.wikipedia.org/wiki/Mangalica
This is ridiculous, how can you compare different cuts cooked differently? That's bullshit