Pt.3 SECRETS Revealed SCA Steak Grand Champions Tell All | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

#HarrySoo #SlapYoDaddyBBQ #SCASteak
Harry’s Grand Champion SCA grill master friends give you a behind-the-scenes glimpse of their award-winning secrets. Click “SHOW MORE” for links and info. 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 like, subscribe, and hit the Notification Bell 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

[@michaelclancy4509]

Merry Christmas Harry.

[@SlapYoDaddyBBQ]

Same to you! Happy New Year!

[@xrayaiz74]

I just ate dinner at my in-laws house on Christmas day and my brother-in-law tells me he's gone deeper into his BBQ experience. He got a new smoker and has been experimenting with different cuts of meat--pork, beef, ribs, roast--and is loving it. I mention your name to him and he says that "yeah, I've been watching Harry Soo!" I'm stoked and I mention two other BBQ KZbinrs and he's watching the same ones I've been watching over 2021. He smoked some pork and beef ribs and the flavor was great. So, I'm taking the plunge. I'm going to get a smoker and begin my journey into smoking meats. I want to do briskets and ribs primarily and progress to the pork butts/roasts. I'll be relying on all your videos and tips to guide me into this new hobby. I can resist no longer. Thank you, Harry for successfully spreading BBQ love.

[@SlapYoDaddyBBQ]

Thanks for stopping by. Keep spreading BBQ love. When you have time, I have 500 videos and 35 playlists!

[@95SLE]

Nice follow up video. Freddy did a decent job commenting, sounded like his first KZbin video. The pressure with other accomplished pit master's had to be hard. Keep doing the videos Freddy. Looked like a fun day!

[@SlapYoDaddyBBQ]

Watch for Part 3 just posted!

[@EricPetersen2922]

M Grills sure are nice. Great video Harry Thank you 🎄🎄🥩🥩

[@SlapYoDaddyBBQ]

Happy holidays Eric!

[@steveflores6562]

How bout smoking a pichana steak for us one day?

[@SlapYoDaddyBBQ]

Brazilian Picanha M-Grill - kzbin.info/www/bejne/m6fVp2uEZc6isJI Hasty Bake Picanha - kzbin.info/www/bejne/jaLLhqSFgr2fmMk Pitts & Spitts Picanha - kzbin.info/www/bejne/nJK1anenodt2n9k

[@duanehenicke6602]

I can see why they do it for comp. But I've tried cutting all the fat off the outside before cook and didn't like the finished result. I also was surprised they preferred a sear first, then smoke. Definitely opposite of what i do.

[@SlapYoDaddyBBQ]

Yes, comp technique is to win over 10 strangers (certified judges) in double blind testing. So this method takes home the mullah and BAT (Big Ass Trophies)! :-)

[@flaviomejia]

So I cooked two round steaks tonight. The taste came out great but they were tough. I know this is normal for this style of steak but do any of y’all know how to tenderize it some? I may just turn the others i have into jerky. And no. I didn’t specifically buy them. They came from a cow my family had slaughtered. 😂

[@SlapYoDaddyBBQ]

Beef Eye Round - kzbin.info/www/bejne/fJ3ThYmkqqxqb7c

[@flaviomejia]

@@SlapYoDaddyBBQ thank you. Was a good video. I’ll have to see how I can incorporate that round roast Technique into a round steak.

[@rooster3019]

I use your SYD Chicken rub on lamb chops. I smoke and then sear. Yummy!

[@SlapYoDaddyBBQ]

Thanks for your business! Yes, lamb chops are my fav also!

[@Genessis001]

A mid rare/rare steak will always turn darker(red) in color once it has been cut open and sits exposed to air, even a medium steak. The term is coined bloom. I don't know SCA anything rules- but i would think they would go off the color/temp of when they first cut

[@SlapYoDaddyBBQ]

It's not easy to cook a steak to a color chart for medium warm pink center 138F and for the spinalis to not overcook. The SCA process is to judge your appearance score from a diagonal cut in the eye and judge your taste from a bite of the spinalis. Judges cannot eat the eye. I know, I don't make the rules!

[@Genessis001]

@@SlapYoDaddyBBQ Thanks for reply! As I'm more than curious, going to check the rules as I dunno if the judges are cutting just B4 they eat or if it's being cut?? Who knows how long 5 minutes, 20 minutes. As mentioned above If you cut any steak that's cooked below well done and it sits for a couple minutes exposed to air it will have the appearance of being more of a darker inside. Same with raw ground beef. If you buy a bulk tube from Sam's/Costco it doesn't look the greatest sometimes, but if you let it sit in the open it will get darker red. Not meaning to repeat myself. Great reply. I love Costcos selling of only Spinalis, great product!

[@Stlmgnolia]

Fun watching.You really have to be in to comp or it seems it would be hard work as u say harry bbq love

[@Discostick55]

Honestly I always prefer the look of a nice cast-iron sear on a steak then these cross hatched grillmarks, but I guess a competition has its rules. But a good sear should add flavor too right? It seems to me like you miss a lot of surface area for the maillard reaction, so don't you think that affects flavor too?

[@SlapYoDaddyBBQ]

You can do anything you like at home. It does not matter what you think at a contest as you're there to please the judges and take home the mullah

[@Discostick55]

@@SlapYoDaddyBBQYeah, understood, but it still makes me wonder. In a blind taste test, which one would come up on top? Would it be a significant difference? Would be an interesting experiment, IMHO

[@pentecost66]

Thanks Mr Beans for being such a good bbq tester. Great job ever one

[@SlapYoDaddyBBQ]

Our pleasure!

[@지훈이-s9v]

Your channel can get a lot of knowledge. But I am Korean and you have to understand by watching the video. Korean BBQ doesn't have much knowledge. I'm sorry

[@SlapYoDaddyBBQ]

Sorry about that. I do love Korean food and we have a lot of Korean restaurants in Los Angeles where we can enjoy authentic Korean cuisine. My student owns Sweet Oak which is an American BBQ restaurant in South Korea.

[@지훈이-s9v]

@@SlapYoDaddyBBQ Do you know a messenger called Line? It will help you and I have a conversation. I want to learn BBQ from you

[@FritzFrank]

Mr Beans is the best judge! 🤣This video was awesome, thanks for doing it! 😎🔥🍻

[@SlapYoDaddyBBQ]

Mr. Beans loves it when we cook!

[@garytingler3222]

Harry thanks for all the work you guys put into this video. I have tried several seasoning on my ribeye's. After I watched the video a while back with the Rosemary and butter. I will not cook my steaks any other way. The taste of the rosemary and butter to me is fantastic.

[@SlapYoDaddyBBQ]

That is my fav steak compound butter combination also. But I have heard some SCA judges may find the rosemary offensive! Go figure!

[@CoolJay77]

There are things to learn here but also fun to watch. I wonder how was the quality of the Walmart steaks? Are they worth getting?

[@SlapYoDaddyBBQ]

Yes, Walmart has great tasting Angus Choice and Prime steaks when you can find them

[@RaiseTheBar4Truth]

Great job Harry! Thanks for putting this together and sharing! Also, a big thanks to everyone who contributed to your show! That had to be a blast! Mr. Beans must be the luckiest dog on the planet and by far, the best judge! Oh, I thought I knew how to grill a steak until I saw this video! Great stuff!

[@SlapYoDaddyBBQ]

Thanks for watching. This is TMW (too much work) and only for winning $1,500 at a contest. I wouldn't bother in a home cook!

[@Tonsorial_E]

I do the same to my steak Harry but I grind it a bit more for more fine grain from your beef season and use welding rods on the steak

[@SlapYoDaddyBBQ]

Wow! I learned new techniques from you!

[@BigSteve93015]

In SCA Competition they don't "stack" the steak for doneness judging, this was done for video presentation. The time from the steak being cut and the judges eyes on the steak is like 1 to 1.5 minutes. They won't cut the steaks at the cutting table unless the judges are ready to receive the submission. Nice work all.

[@SlapYoDaddyBBQ]

Thanks for the judging details Steve. The SCA cutter/judge actually push the steak apart after cutting. There is no stacking like in my video during actual SCA judging which was done for the camera angle and lighting!

[@BigSteve93015]

@@SlapYoDaddyBBQ exactly correct.

[@rexhua4833]

When the champions come together with their strengths, there's going to be a champion steak.

[@SlapYoDaddyBBQ]

I learned a lot from these comp steak experts too!

[@Patrick-vt79w2]

I understand that this is for ‘competition’ cook. However, even for a competition, something says to me, this preparation work is incredulous, almost becoming laughable. “Sorry, this is just how I see it”.

[@RaiseTheBar4Truth]

When you are in a competition, competitors are looking for the "WOW" factor to win over the judges! Even though, over time rules and guidelines have been developed and changed, judging does remain a bit subjective. That "WOW" factor is the goal in any cooking category, whether it's for a Pitmaster or a fine dining competition. To all these competitors, it's not laughable, altough there are a lot of laughs to be shared, it's some serious but fun stuff! Also, everyone one of them will tell you, it's their passion and that's the part that makes it happen! Everyone I have met in competitions, loves what they do and know how to have fun doing it! By far, they are the best people to just hang out with and share some good times! If you find what they do laughable, then you either haven't been to a live competition or you don't see the fun in sharing good times with like minded people! The key is... great food always brings people together, whether you are a competitor or not! It's universal! Cheers to the good life!

[@Patrick-vt79w2]

@@RaiseTheBar4Truth I have been BBQ’ing / smoking for too many years and, watched a countless number of Harry’s and other BBQ videos, finding them to be very informative and interesting. I also recognise there is ‘fun’ aspect when attending a competition, and fully support that. As you say, the rules and regulations change and continue to evolve. Consequently the competitors, with a passion, are ‘using every trick in the book’ to win the prize. “I do get that”. Therefore, I tried not to be too ‘flippant’ with my comment. I guess, witnessing the ‘minutiae to details’ using an abundance of flavourings and trimming a steak with surgical scissors that did it for me . Or perhaps it is a ‘yearning for days gone by’ when a steak, was a steak with a pinch of salt and pepper on it. Maybe, like most things these days, the ‘envelope is being pushed’ too far, resulting in incredible detail being necessary for cooking competitions. Thanks for your constructive reply. I wish you well and have a good Christmas holiday.

[@SlapYoDaddyBBQ]

Yes, you have to work harder to beat 100 other grill masters ready to burn your Ass in a contest!

[@bobbicatton]

That was a lot of fun to watch😊

[@SlapYoDaddyBBQ]

Thanks Bobbi! These guys really like to compete and do what I would deem as TMW (too much work!)

[@jamesmacgillivray266]

Come on Harry why all the jiggling in the start of the video. Made me want to move on to another video. Dont understand the purpose or reasoning. Ill watch the rest of the video hoping theres no repeat.

[@SlapYoDaddyBBQ]

I'll try harder James!