Ribeye Steaks World Champion Johnny Joseph SCA Contest PK Grill Texas How-To Chris Lilly Harry Soo

FAMILY, FUN, and LOVE. 3X Steak World Champion Johnny Joseph shares cooking tips with friends Chris Lilly, Junior Urias, Harry, and more. Experience the brotherhood and sisterhood of BBQ at the 2018 National BBQ and Grilling Assoc. conference in Fort Worth IAMBBQ2018.com.
The Steak Cookoff Assoc (SCA) sanctioned cookoff are fun as you compete for cash, trophies, and prizes. Most SCA Steak Cookoffs feature a $1000 first place prize and typically will pay the top ten places in the steak category!
The SCA's primary focus is STEAK, but they also do ancillary categories to challenge cookers and involve the entire family. It's a fun relaxed environment and a fair competition. For the price of the entry free, SCA events provide all the steaks at an event to ensure a level playing field for the teams. Judging is done double blind so the best cook of the day wins.
SCA events are family friendly and it's common to see the entire family participating. Often, husbands and wives create their own teams to compete against each other, even father and sons, and sometimes three generations compete at the same event.
SCA events are a ONE DAY format held on Friday, Saturday, or Sundays.
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Thermapen Instant Read Thermometers: bit.ly/3KctXdF
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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 #scafamily

[@lewisclark5694]

Harry Soo is the most informative, detailed understable, entertaining Grill-Smoke Masters I Have ever seen.

[@SlapYoDaddyBBQ]

Thank you Lewis for your kind words and support. My team did well this week in North Dakota - www.slapyodaddybbq.com/2022/07/2022-annual-scheels-bbq-championship-teams-university/

[@Grillgrate_eat_well]

What a grrrrrrate memory! Thanks for your support Johnny! We look forward to seeing you soon!

[@SlapYoDaddyBBQ]

Brad, it was awesome event and everyone credits you and Grilll Grates for their success. I left links for the to purchase them

[@carycheshire8808]

The attitudes the competitors is a real breath of fresh air.

[@meatcranium4280]

Harry that Looked like such a fun time. Those were so beautifully cooked steaks. And I love the specific times set for each flip. And that was a great job explaining the PK grill

[@SlapYoDaddyBBQ]

Johnny is a great example of a BBQ great. Super humble and fantastic human being spreading steak love. So is Chris Lilly and the other 100 others

[@arlenelobban6778]

Just this month I found your videos and I have already learnt soo much, thanks again !!!

[@SlapYoDaddyBBQ]

You're very welcome

[@BBQPITDOG]

Very cool video Harry! You learn from the best! Thanks for showing us around!

[@SlapYoDaddyBBQ]

Happy to help you master barbeque so you can toss some boomerangs of bbq love to your family and friends

[@nigel8499]

Great video Harry, thanks for videoing. Absolutely agree about 'grillgrate'. Loved the 'Portable Kitchen' BBQ.

[@SlapYoDaddyBBQ]

I don't have a PK so maybe your people can talk to the PK people to score me one?

[@SuburbanBBQ]

I loved this video. SCA events look like a blast.

[@SlapYoDaddyBBQ]

Thanks. I had a good time like the 300 attendees at the NBBQA conference

[@victorbenner539]

Lots of fun and learning. I'm new to the PK. I still love my kettle but maybe time to look into the PK.

[@JaxxDrinkwater]

Harry, great behind the scenes look brother. Thank you.

[@SlapYoDaddyBBQ]

Thanks. Another video onbehind the scenes look at the 3 day BBQ conference coming up

[@petermontagnon4440]

Up in Canada, we call our fire starter, " Scout Water!!!" LOL

[@davidlecroy1105]

love this!!! all respect!

[@SlapYoDaddyBBQ]

Love back at ya David!

[@52chevy3100]

I understand the importance of sponsors, but this was like watching a nascar interview. Lol

[@SlapYoDaddyBBQ]

Gotta find a way to pay bills my brother!

[@acres90]

Exactly...the way i feel when i do a comp. My only sponsor is my bank acct lol

[@TomCat777]

Hey bro, Another great video. This is the second one I've seen with this organization. I never knew about it. Really cool. The other person that put up a video actually participated a will or so ago in Pennsylvania. Dash from SDS Smokers BBQ. It was good first competition. I love that there are so many different aspects to the competitions. Keep up the great work brother.

[@SlapYoDaddyBBQ]

Hey Thomas, these are fun and family event and done in 1:35 x 4 minutes!

[@Mickcotton]

I learn something New with Every Video you do 😇 Thank You So Much Boss 🔥🥩🥩

[@SlapYoDaddyBBQ]

Learn you must my Paduan!

[@desmundlighten3603]

Love this I'm from Monroe Louisiana, I need to look Johnny up and try his steak

[@SlapYoDaddyBBQ]

Same place where Steak Champions hail!. Must be the local water? LOL!

[@rooster3019]

Harry! I am sitting here with a full belly and big grin. I followed your friend's ribeye technique with lamb chops. I did add 5 seconds to his intervals as the chops were thick I used your All Purpose Chicken "pat" and my Weber traditional kettle. Did the 2:00/10:00 twist and then repeat on other side with butter brushed on done sides. Rested 15 minutes in foil wrap. WOW!

[@SlapYoDaddyBBQ]

Fantastic!

[@bwinchester4108]

How fun!! Dan Judd’s company works on the same houses I do here in NWA! We ALWAYS visit his boot at the squirrel cook off... is a master at the grill!!!

[@SlapYoDaddyBBQ]

So cool!

[@robinhoodlum7180]

Love it ! Great video Harry

[@SlapYoDaddyBBQ]

Wonderful people in barbecue and that's why I do what I do

[@robinhoodlum7180]

Harry Soo the same reason I support you and your Spice Company and I subscribe your videos cuz you're just a genuine person. You have good heart good character and you're good to people.. I wish I could always be like that and I hope I'm always remembered as such

[@mrmoe113]

Love the SCA videos!!! I met Johnny Joseph in Tulsa at a SCA event , he’s an awesome person!! When are we gonna see Harry working his magic on the PK???

[@SlapYoDaddyBBQ]

Sorry no PK love for Harry. Can your people talk to the PK people and hook me up! :-)

[@handcannon1388]

Grill one steak against one of the PK owners - winner gets the loser's cooker. Kind of like drag racing for car titles.

[@mrmoe113]

Harry Soo I’m on it!!!

[@mikierick2222]

Harry sir you are a good man ! I have watched you for 8 years now from Panama City Fl. You are doing more for the BBQ hobby/ art form/ what ever label you want to put on it. Please let us know how to watch your new channel about helping under privileged kids learn how to put that Soo love in BBQ !! Long life and keep on winning.

[@SlapYoDaddyBBQ]

Thanks Mikie for following my adventures for so many years. Yes, we did our pilot program on Aug 4th and it was a huge success. I'm assembling the video, blog, and a kit you can download to deploy as a volunteer to start up your own Life Skills Grilling class for at-risk youths in your inner city. We're getting in touch with social workers, juvenile judges, foster care, and others to train the trainers for this program so we can gradually get it going and spread it across America. Stay tuned.

[@mikierick2222]

Will follow your work and this site for directions on how to keep in touch.

[@markmccaleb4038]

Harry, I love these kind of videos where you interact with competitors. It's really cool. I'm just a backyard cook, but am also a KCBS certified bbq judge and table captain, so I don't always get to see this side of the comps. Thanks for sharing!! Going to be in Lubbock in a couple weeks for the Texas Tech Red Raiders competition, can't wait to try that steak...

[@SlapYoDaddyBBQ]

I think you will enjoy my judges video where I interview judges and cook the meat for KCBS judges classes. Please check out those and let me know if you don't see them. In trying to give judges, table captains, and officials some love too

[@trumangordon8019]

Xxxx

[@trumangordon8019]

Xx

[@trumangordon8019]

X

[@trumangordon8019]

Xx

[@bryannall1981]

I have one of those M1 grills. I love it. Very versatile I can smoke and grill on it plus it's built like a tank.

[@SlapYoDaddyBBQ]

Ok. Now I really want one!

[@bryannall1981]

Harry Soo if you get one you won't regret it....

[@tomevans5458]

Check out the Hasty Bake grills before you commit.

[@mw80858]

I'm going with the BK classic

[@BBQandBottles]

Awesome video. How did Johnny’s steak do in the competition? Did he win his fourth ring?

[@SlapYoDaddyBBQ]

Johnny told me he finished 9th place that day so no cigar. The rankings are done at year end so the race for World Champion is still on.

[@DeepInTheWoods73]

A great time 🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻

[@SlapYoDaddyBBQ]

I'm posting the video to capture the sights and sound of 300 attendees at the NBBQA conference in Fort Worth. Please check back next couple of days. Thanks for stopping and leaving a comment.

[@THEREALSHOWBBQ]

Awesome time bro! I would love to attend one in the future.

[@SlapYoDaddyBBQ]

Anytime as there are 1 to 2 a month. We do an insane 20+ items in 6 hours. No animal spared for your eating pleasure

[@THEREALSHOWBBQ]

Harry Soo Are there ever any in NC? I live in Eastern NC.

[@CookinWithJames]

awesome event!! Mr joseph has the exact science down!! who won? great video!!

[@SlapYoDaddyBBQ]

I will try to find out. These are genuine and super nice persons

[@SteveShin85]

Harry like the Fedz...asking 21 questions 🤣

[@SlapYoDaddyBBQ]

Johnny is my Sensei!

[@SteveShin85]

@@SlapYoDaddyBBQ Im messin OG! I love all your content! Learning alot

[@carolinasmoke5047]

Cool video. Thought I saw big Malcom Reed there.

[@SlapYoDaddyBBQ]

Yes, there were many BBQ legends in attendance. See where the SCA contest is held kzbin.info/www/bejne/gGPdfpagjbRkbsU.

[@joonahavisalmi994]

Only in America. God bless you all.

[@SlapYoDaddyBBQ]

Thanks. Same to you too. Happy Labor Day holiday!

[@Shawnpm1989]

Harry your steak from the video before this one looked way better! In my opinion. Its still killling me to think about it. Next time your around michigan i need you to cook a rib eye for me😎

[@SlapYoDaddyBBQ]

Sure thing be happy to spread some steak love with you brother.

[@NorthTexasBBQAddicts]

that looks like a blast

[@SlapYoDaddyBBQ]

Thanks Kenneth. Wait till you see next video on what happened the rest of the NBBQA conference with 300 passionate grill folks!

[@TheFlatlander440]

Looked like a good time Harry, but who won? I noticed Malcom Reed from "How to BBQ Right" in the background at 11:38. Cheers!

[@SlapYoDaddyBBQ]

Yes, all the superstars were out like the Oscar's. The results are on SCA website. I have 100 KZbin comments to reply to so please post the winner. Thanks in advance

[@TheFlatlander440]

Cheers Harry, and thanks for the kind reply.

[@HobiesGarageBBQ]

I'm with you William. I can't find who won on their website. A simple list of past winners and dates would have been nice for them to include. Of course, I might be missing it somewhere, but I don't see it.

[@jbell5363]

To find results, log in to your SCA account, go to far right to the 3 lines and SCA INFO will drop down, then under SCA INFO you can click on Results/Points

[@yogadon68]

When I grow up, I want to be, just like Harry Soo.

[@SlapYoDaddyBBQ]

Paduan Don. Master barbeque you must. Spread BBQ love you will. Obi-won-harry

[@yogadon68]

Harry Soo sage advice indeed

[@prestonbuffington954]

A really cool video Harry. I was surprised to see so many heavy hitters at the SCA comp. Who won?

[@SlapYoDaddyBBQ]

I shall find out. It was like a superstar Oscar's contest

[@somedude0505]

Sir. I just watched your video on smoking 3 pork shoulders 3 different ways, and you mentioned that you had a video were you talk about the knives that you like to use. I was not able to find that video. May I get the link, or if anyone else is reading this that can provide the link I would greatly apreciate it. Thank you for your videos. I started smoking last year with varying degrees of succes. Some really good and some that are at least eddible lol. Your tips snd techniques are helping me a lot. Thank you.

[@SlapYoDaddyBBQ]

Thanks for the reminder as the knife videos are on my computer and have not yet been posted. Will post shortly. Thanks,.

[@somedude0505]

Thank you. Looking forward to it.

[@tmo7734]

‘The secret sauce.” I took note. Plan to use it to grill my very next steak. 😝

[@handcannon1388]

When I was young, I used to use gasoline. It didn't really seem to hurt anything if you used it sparingly and allowed time for the coals to fully ash over before cooking. Now, at the ass-end of middle age, I prefer a charcoal chimney and some cardboard scraps for tinder. Part of me still misses that resounding "whoomph!" that says "fire's lit", though.

[@SlapYoDaddyBBQ]

Johnny is the MAN!

[@SlapYoDaddyBBQ]

Love that whoomp flavor. Not too sure if judges like it. You can try next time you compete! :-)

[@handcannon1388]

Like most viewers, I'll probably never compete. I would be interesting, though, to try a competition steak and see if it is markedly tastier that one I can make myself, or just more aesthetically pleasing.

[@edwingutierrez3923]

I cooked my first ribs today in the oven... my whole family told me why havent i shown that talent before :)

[@SlapYoDaddyBBQ]

Happy to hear you are a BBQ Hero. Hopefully my channel helps you master barbeque so you can spread more BBQ love. Plenty more videos coming 2 a week so please come back soon

[@tomevans5458]

Harry, can you provide a little more info on that small "box grill" that Junior Urias was using? The one with the blower attachment. Manufacturer if available. Thanks! Keep up the good work.

[@SlapYoDaddyBBQ]

I think it was a home made prototype. Please ask Junior on his social media pages what it was. I tagged him on my video post so he knows he's on my video. Thanks

[@Mr2004MCSS]

It looks like the C4 from M grills.

[@tomevans5458]

You are correct! Looked it up on the website. Looks like Jr. made some mods. Thanks!

[@Mr2004MCSS]

No problem. I really want the M1 grill as well as this C4. Maybe some day.

[@dmn3773]

Still not seeing the results of this cookoff, thanks for the upload Harry.

[@SlapYoDaddyBBQ]

OK. I sent an email to "Mayor" Ken who runs the SCA to ask who won.

[@SlapYoDaddyBBQ]

OK. I posted results.

[@goranhultgren3497]

Nice to se my friend Junior Urias,

[@SlapYoDaddyBBQ]

One of my favorite human beings. See my video if his restaurant soft opening where we cooked a whole hog

[@BarBQ22]

Wow... Those are some heavy hitters there..

[@SlapYoDaddyBBQ]

A who's who in BBQ. Be sure to watch my next video of more BBQ legends including a cooking lesson by Diva Q

[@dbutler27]

Thanks for sharing Harry

[@SlapYoDaddyBBQ]

Thanks Dave for stopping by and leaving a comment

[@dbutler27]

Harry Soo ...Still waiting for the Pork Loin Black belt secrets....lol

[@MrDaoJones]

Hey Harry, why do teams go for the PK grill over like a Weber Kettle? Thanks.

[@SlapYoDaddyBBQ]

I think PK was used by many teams when the SCA circuit started and PK was a sponsor of SCA. Also the world champions used PK to win so everyone decided it was the SCA steak killer. Today, there are many more variety of pits used in SCA steak contests.

[@FireWaterCooking]

Another great video Harry! Guys like you inspired me to start my own channel mixing Sous Vide and bbq! I am close to 1000 subscribers and growing fast! Thanks for all you do for others!

[@SlapYoDaddyBBQ]

Keep spreading water BBQ love ny friend. Just be aware 500 hours new content uploaded every 60 seconds so it's getting crowded

[@FireWaterCooking]

true story

[@FireWaterCooking]

Congrats on the 10K subs!

[@hammergohammer012]

@Harry Soo I want to try a SCA style tournament style Ribeye..I dont have a PK grill..all I have is my UDS"Ugly Drum Smoker" and a 18" weber kettle..Grill Grates Does make grill grates for the Weber as well..I want a juicy steak with diamond shape grill marks..Will my weber be ok with grill grate rails? or do you suggest i buy a PK GRILL?

[@SlapYoDaddyBBQ]

Kettle is fine. Get both if budget allows

[@hammergohammer012]

@@SlapYoDaddyBBQ Sooner or later I will buy a pk grill..that grill is $400!! Grill grate for my weber only cost $67..yes i am on a budget..all the pros using pks!

[@ArkansasBadBoy]

I love this video, Mr Soo ! I am Downey, CA born and lived until I turned 14 and then moved to Jacksboro, TX and I consider that my hometown. Jacksboro hwy runs right out of Fort Worth, not far from all this goodness you have going on here. Good stuff :)

[@SlapYoDaddyBBQ]

Thanks for stopping by CA native. I'll be in Lubbock on Aug 25 for the Raider Rumble. Come by to visit if you can.

[@ArkansasBadBoy]

Harry Soo BTW, at 11:12, I see Malcolm and Waylon Reed made the trip to Fort Worth :)

[@JuanMartinez-df1lc]

I got one of those charts. I did it so perfect. Grill marks perfect and right on the doneness they wanted I got 9 place out of 39. I felt I shouldn't of gotten at least top 3☹️

[@SlapYoDaddyBBQ]

Way to go Daniel!

[@sideyardbarbecue3214]

Great video Harry, did the cooks say why PK grills seem to be the choice of winners instead of Weber?

[@SlapYoDaddyBBQ]

PK rules the field for SCA events. Like Grill Grates also. I think Weber is trying by the number of red kettles I saw

[@sideyardbarbecue3214]

Harry Soo I have a Weber kettle with those grill grates they were using on the PK grill. There great, just wondering if PK gets hotter or why people prefer it over Weber.

[@HobiesGarageBBQ]

Good stuff.

[@SlapYoDaddyBBQ]

Glad you liked the video. Thanks for stopping by and leaving a comment

[@BigSteve93015]

Thanks to your inspiration my grill grates are in shipping. I plan to use them on my kamado or your backyard Santa Maria grill which has a adjustable coal bed. In your opinion what do you think of PK grills? Did you buy one to add to your stable?

[@SlapYoDaddyBBQ]

I would love a PK. I fact I have PK envy now which I heard is contagious. Soon you too will get it like anyone who watches my video. Gargh I'm infecting everyone. Me bad!

[@BigSteve93015]

Harry Soo I'm down with the sickness. Only 2 SCA events in Cali, disappointing.

[@Mr2004MCSS]

I love PK grills and have three of them. Two PK 360's and a classic. They retain heat very well and use very little charcoal to do so. The four vent design works great for direct and indirect cooking.

[@harsoo]

Does anyone know how I can contact PK marketing for a demo unit to do a cooking review?

[@Mr2004MCSS]

Call PK's customer service number and ask for Brian Taylor. He is one of the owners of PK. Scott Moody may be their PR guy since he does most of the video's that PK puts out.

[@donhgr]

Looked fun, kind of surprised people still using a metal cleaning brush with all the scares about possibly eating a left behind bristle

[@SlapYoDaddyBBQ]

I use metal and have not had issues with charcoal smokers so far

[@roflsyndrome]

Harry, do you know if you have competed against Malcom Reed in competitions?

[@SlapYoDaddyBBQ]

I may have. Hard to tell when 500 teams at the Royal. Malcom is a great guy and an awesome cook. When my KZbin channel grows up, I want it to be as popular as How To Barbecue

[@DAILYDIME69]

First comment !!! Your awesome Harry !!!

[@SlapYoDaddyBBQ]

Thanks for your first comment. It was good? Good for me too! LOL. Thanks for stopping by where you learn how to master barbeque so you can spread BBQ love

[@rooster3019]

I can't believe anyone was using the consumer type charcoal starter! I have a very old bottle that I use to start brush piles on rare occasions. I use 90% methel alcohol or wood grain alcohol on a bit of paper towel with the chimmney away from the grill until "dump time".

[@davidengle3627]

anybody know what type of cast iron grill grates those are with the intergrated spatula?

[@SlapYoDaddyBBQ]

The are called Grill Grates and they are found on my Amazon store. Buy BBQ Gear Amazon Harry likes: tinyurl.com/yb9o526a

[@mickeyhill8146]

Don't suppose there's a chance of finding out Johnny's marinade/rub combo for us backyard cooks, huh? BTW, noticed you used Accent in your video, I use it all the time, MSG gets a horrible rap.

[@SlapYoDaddyBBQ]

No shigging allowed! :-) I on the other hand, show you what I do to win so you can shig me all you want and I don't mind

[@bdizzle123001]

this guys was super nice considering he was being interviewed while he was competing....10/10 would watch again haha

[@SlapYoDaddyBBQ]

Hey Brandon, you'll find the most friendly awesome people in barbecue. That's the reason why I love cooking and hanging out with my crazy ass barbecue friends. Checkout these friends of mine - NBBQA Conference 2018 - kzbin.info/www/bejne/gGPdfpagjbRkbsU; Women Pitmasters - kzbin.info/www/bejne/a5TUYZ-og5uceqc

[@The_Monkey_King]

11:48: Malcom Reed!!

[@SlapYoDaddyBBQ]

All the BBQ greats were in the house! Really tough competition as the best of the best were present!

[@hammergohammer012]

What was the Final meat temp when done?

[@SlapYoDaddyBBQ]

Did not use temp. I used bamboo skewer. Please see my 20+ Brisket videos Playlist on how to get perfect doneness and use no thermometer to get a professional result that wins Grand Championships

[@tpore2784]

Why would Med-rare and Med-well score the same... Just because the goal is the achieve medium?

[@SlapYoDaddyBBQ]

Yes, those are SCA rules. You are judged on appearance via a cut in the ribeye and the judges eat the rib cap Spinalis Dorsi. Not easy to cook both perfectly as you can overcook or undercook one or both muscles. Both must be perfect so lots of skill needed.

[@gaurd3]

Look what he's cooking on. All about the pit master. Thanks for the window into the competition scene. Aww who won?

[@SlapYoDaddyBBQ]

I will try to find out

[@popatop6657]

I would like to do this as I used to do BBQ competitions, However between KCBS turning it into a garnish contest and no puddling of the sauce ( We built our BBQ business on serving the sauce on the side so it is the customers choice whether to sauce or not to sauce) I have now lost interest.

[@SlapYoDaddyBBQ]

Hey Popa Top, I agree that competition cooking is not for everyone. I have many friends who are burned out like you. I still enjoy it for the wonderful friends I have made. Also,as I'm hyper competitive amd OCD, this is therapy from my day job building datacenters. ;-)

[@jrflll]

On a pk grill should I get original crates

[@SlapYoDaddyBBQ]

Get the Grill Grates. They are the bomb. See my Amazon store link in Description

[@davidkreps3526]

Does anyone else feel like the judges win just get to eat it all

[@SlapYoDaddyBBQ]

Hey David, not every steak is good and a judge has to eat with a poker face. You can take a certified SCA judges class and become a certified judge.

[@davidkreps3526]

Harry Soo super cool man. I enjoy learning new things. Looks like a super cool community to be a part of.

[@sergiosantos2498]

Harry Soo THAT WOULD BE A DREAM JOB!!!

[@bentosan]

I use IR heat guns and also IR cameras for work. Those heat guns don’t use the laser to measure and instead take the average of an area, that area depends how far away the gun is from the grill. If you wanted to measure the actual grill grate temp you would need an IR camera. Is there anything special about these heat guns that I don’t know about?

[@SlapYoDaddyBBQ]

Hey Bento, I'm not a infrared electronics engineer. I find that when I place the dot on the ridge of the Grill Grate, the steaks come out about right. I think 600-630F average temp is good. If the temp is lower, just cook the steaks longer before flipping. Thanks for stopping by.

[@bentosan]

Harry Soo thanks for the reply, I took a look at a couple of my IR guns that I used for work and did a little research. What I came up with is that the D/S ratio which is the distance to spot ratio is going to be important for reading a small grill grate like that. The larger the ratio the better, I got a couple different units here in front of me one is a 1:8 unit and the other is a 30:1. That is to say the 30:1 will read a 1 inch surface at 30 inch away while the other will read a 3.75 inch area at the same distance. I also know some cheaper units also can fail to read high temps so that’s important to look out for too. Keep up the great work, I’m loving this channel. Hopefully this comment can help someone with their purchasing decision in the future.

[@SlapYoDaddyBBQ]

@@bentosan OK. So if I want to read the ridges and not the other areas, I need to find an IR gun with the specs that is a 30:1 or a 1:8? Where do I see the spec on the IR gun? Thanks for your engineering expertise. As Bento San ups his IR game, he ups your game. Once you let me know, I'll feature this info and credit you in my future videos. Cheers, Harry

[@bentosan]

Harry Soo the larger the better, let’s say your holding the IR gun 16 inches away, on a 1:8 your reading a 2 inch diameter area. With a 30:1 unit it would be reading an area just a little over half an inch at the same distance. The key will be is to get the IR gun pretty close to what your reading and get a high D/S ratio gun. This number is written on the sides of both of the guns I pulled out and should be written in the marketing material for the gun your buying. If that grill grate is 1/4 inch wide then you will want to get a 30:1 unit to a bare minimum of 7.5 inches away from the grate to be reading an area 1/4 of an inch wide. The closer you get to the grate the smaller area you would be reading. A lot of the guns on Amazon seem to be reskins of the same 12:1 units , with these you would need to get a 1/4 inch reading you would need to be minimum of 3 inches of the way from the grill! I wouldn’t feel comfortable putting a gun that close to the grill for any length of time. If we want to go deep down the rabbit hole there are some other things to consider.: The first is that there are close focus IR guns that are specifically designed to take precise readings of small areas, these units don’t seem to read up to the required temperatures though as I could find a suitable unit easily available for purchase, this probably be going a bit overboard but it’s worth mentioning. The second is that most guns assume the emissivity reading of the material is 1.0, polished steel has a reading of 0.2 which will heavily affect readings, I’d say grills with a carbon build up will be fine but new grates are going to throw off your readings until they have been well seasoned. There are guns on the market where you can adjust for emissivity by taking a reading with a contact thermometer and calibrating the unit for that, again you may struggle finding a unit that does this along with the other requirement (high D/S ratio, high temperature). The take away from this is I’d say you would get the best results with a 30:1 unit or better, take readings about 7” away from the grill and make sure the grill has a decent carbon build up.

[@SlapYoDaddyBBQ]

@@bentosan Thanks Bento San for sharing your knowledge and expertise!

[@jrsue]

What kind of a grill is that?

[@SlapYoDaddyBBQ]

Johnny uses PK Grill made by Portable Kitchen from Lottle Rock Arkansas. I have a review on the PKTX model coming soon. They are awesome grills for steaks

[@stephanieyeminez89]

Big Bob Gibson so coool and junior

[@SlapYoDaddyBBQ]

Some of the nicest most humble guys who are shining examples of how to bring BBQ joy to all of us. We could all learn from these fine examples of how to be kind

[@stephanieyeminez89]

I've learned alot by watching you and the gang. T-Roy, james, baby back maniac. And all of the pitmasters. Very inspiring. Thank you for the wonderful videos.

[@MrWizard36]

Who won Harry?

[@SlapYoDaddyBBQ]

I asked my viewer William Logan to find out and post results as I'm playing catch up replying to my viewers

[@kdkelley]

I wonder how many people buy the bourbon Infused wood Brix that he doesent use? LOL

[@RG_sssSMOKING]

Nice

[@SlapYoDaddyBBQ]

Thanks. What is fun about BBQ friends is that despite the intense competitive spirit, we just are having a good time!

[@quicknicksolis]

Is that Malcom Reed in the background at 11:49

[@SlapYoDaddyBBQ]

I think so. The Who's Who in barbecue was at this championship event in Fort Worth.

[@minginify]

Haha... well spotted!

[@JPEBeard]

Yes he has been known to show up there before!

[@rct5r]

11:40 Malcom Reed! Smoking hogs BBQ! In the back!

[@SlapYoDaddyBBQ]

Yes, all the BBQ superstars were out in force.

[@rct5r]

@@SlapYoDaddyBBQ Harry Soo if I remember correctly from the BBQ pit masters you are located in Diamond Bar cali?

[@SlapYoDaddyBBQ]

Yes, I'm in Diamond Bar.

[@Julio-rv1nx]

What temp did he pull the steaks at?

[@SlapYoDaddyBBQ]

125F so final temp is 128F. SCA is warm medium pink center

[@Julio-rv1nx]

Thanks going to give this a try tonight

[@ashleybyron7999]

@@SlapYoDaddyBBQ Hi Harry, I think in your ribeye steaks SCA video you pull at 120 (although I think I briefly saw the ribcap was higher??). Also I know it keeps cooking after you pull but aren't these levels well within medium rare? I thought these things were supposed to be cooked to medium. Thanks!

[@SlapYoDaddyBBQ]

@@ashleybyron7999 Warm medium pink center as judged by a cut through the ribeye. Judges only eat the Spinalis Dorsi. So not easy to cook both to SCA contest perfection. SCA Color Chart - www.barbecuenews.com/august-2018-table-of-contents/building-steak-cookoffs/;

[@broyb]

Harry Soo, who won the steak cook off ?

[@SlapYoDaddyBBQ]

I will check the SCA website to find out

[@broyb]

Harry Soo ok thanks

[@dank9288639]

where is the part 2 lol

[@SlapYoDaddyBBQ]

SCA Comp Ribeye 1 - kzbin.info/www/bejne/Z3fLpJKbmt-bj68 SCA Comp Ribeye 2 -kzbin.info/www/bejne/lavbXqSombeol8U Prime Rib on SYD site - tinyurl.com/y7jvu9le Brisket A5 Japan - tinyurl.com/y8zopedt Cowboy Steak like Brisket - kzbin.info/www/bejne/hovKaZSLacyNqqs Wagyu at home - kzbin.info/www/bejne/m564gZqAmLators World Steak Champion - kzbin.info/www/bejne/oYKzlGWpYqiEo80 35-day Butter Age - kzbin.info/www/bejne/kIOli356oM6ni5I 60-day Butter Age - kzbin.info/www/bejne/sHu2gXuKgKl3ns0 0-30-60 Butter Age - kzbin.info/www/bejne/gWnKZqRjort1qa8 Umai v Cryo v Butter - kzbin.info/www/bejne/r6DNi5eNeql5pdE CJ Umai v Cryo v Butter v Aged - kzbin.info/www/bejne/hnmyqH5tabCCmas Salting Steaks - kzbin.info/www/bejne/mKWTooGeZ7SBis0 Frankensteak - kzbin.info/www/bejne/gqWZYaGYbcajbq8 Simple Prime Rib - kzbin.info/www/bejne/l2Woi4BjjZaWl8k $210 v $20 Porterhouse - kzbin.info/www/bejne/aJyxfJaeosZmjdE Porterhouse like Steak - kzbin.info/www/bejne/gGPLen9-nLmVncU Butter Aged Porterhouse - kzbin.info/www/bejne/paizemBqhbGla5o Porterhouse Sous Vide - kzbin.info/www/bejne/b3W1n6eVr6-nr7c

[@dank9288639]

Thanks brotha! And where can I find your rubs!? I'm so close to OC and the IE...

[@harsoo]

@@dank9288639 see Patty at Sharpe Gourmet Cooking Wood

[@handcannon1388]

Harry, did you get a chance to cook while you were there, or did you just judge? You also can't leave us all hanging, who took like the top three spots; any household names in the winner's circle?

[@SlapYoDaddyBBQ]

I missed the awards as I was asked to work since I was a volunteer. Someone please goto SCA site and post results of the Fort Worth contest earlier this year

[@boofinboyle7002]

You and Malcom need to team up sometime on your channels

[@SlapYoDaddyBBQ]

Hopefully soon as we are both busy. Watch the one with Mikey Chen of Strictly Dumpling posted a couple of weeks ago

[@SlapYoDaddyBBQ]

OK I found the contest page and cannot find the results. Let me email Ken Phillips, the SCA president to locate the scores www.steakcookoffs.com/event-2735056?CalendarViewType=1&SelectedDate=3/14/2018

[@Byron4343]

Malcom Reed @ 11:47

[@SlapYoDaddyBBQ]

Yes, a who's who and royalty of the barbecue world was there. The NBBQA annual conference is not to be missed. My next video is highlights of that event where I shot the Johnny Joseph video will post on Tues Aug 21, 2018

[@michaellevrier9388]

Malcom "sweet cheeks" reed in the house

[@SlapYoDaddyBBQ]

Malcom is a great guy and I'm a fan when I met him in person. Maybe when my tiny channel grows up, it wants to be like Malcom's. :-)

[@888HUSKERS]

Very surprised he didn't talk to Malcom Reed from Killer Hogs/HowToBBQRight.com, thanks for sharing!

[@SlapYoDaddyBBQ]

Yes, Malcom is a friend of mine. I'll feature him in my future videos. I feature folks as I meet them in my travels. I'm a board member of the National BBQ and Grilling Assoc representing 9 Western states so I'm acquainted with most of the barbecue movers and shakers in America. Take a look and see whom you know kzbin.info/www/bejne/gGPdfpagjbRkbsU

[@kalencwil3924]

World champions but all Americans

[@SlapYoDaddyBBQ]

Actually anyone can compete as the SCA is an international organization. What country are you from? You can win your country and come to US to beat everybody and become world champions. A team from Melbourne won their SCA contest using my video tips and are coming to USA later this year for the SCA World Championships.

[@marklanger9846]

Have you ever been in a contest where you can't use special equipment or tools?

[@SlapYoDaddyBBQ]

Every sanctioning body like the KCBS, PNWBA, Lone Star IBCA, MIM, etc. all have rules like no electric or gas pits. The SCA is most flexible and you can use any heat source including an electric iron

[@gregkosinski2303]

why does he have two first names?

[@SlapYoDaddyBBQ]

What's more important is how does one win 3 world Championships!

[@jbell5363]

If this was at Cowtown, here are the results: August 2018 Cowtown Classic Steak Cookoff Fort Worth, TX SCA Event #374 54 Teams 1st Place - Landon Timms 2nd Place - Jason Mazanec 3rd Place - Stefan Mullins 4th Place - John Lindsey 5th Place - Johnny Joseph 6th Place - Tracy Hoos 7th Place - Bryan Lewis 8th Place - Marc Oakes 9th Place - Robert Perkins 10th Place - Joe Early

[@SlapYoDaddyBBQ]

I posted results. It was not Cowtown

[@henriccarlsson9052]

So much metal under the steak, seems more frying than grilling.

[@SlapYoDaddyBBQ]

Yes, the technique is used by world champions. Please see the 3X world steak champion at work kzbin.info/www/bejne/oYKzlGWpYqiEo80. Also, this is where I shot the video kzbin.info/www/bejne/gGPdfpagjbRkbsU. Here is how I cook steak at home (no trim, only S&P, and med rare) kzbin.info/www/bejne/m564gZqAmLators

[@4000marcdman]

I thought heating aluminum that high gives off toxic fumes?

[@SlapYoDaddyBBQ]

I used to fly 747's made of aluminum alloy so it does not give off toxic fumes and is extremely strong. I'm no metallurgist engineer but I suspect the Grill Grates is made of some aerospace material.

[@gsomoco2041]

A cen cal oak wood cooked ribeye with salt, garlic, and black pepper would blow the pantys off this deal

[@SlapYoDaddyBBQ]

Maybe true. Only one way to find out if the flavors are any good. Take it to a contest with fierce 50 Texas top teams and have double blind judging done by certified SCA judges on your steak entry. Many who try are surprised that their home recipes don't win contests. At home I like simple and don't bother but in a contest, I'm there to win and not to please myself but the judges to win mullah and bragging rights. kzbin.info/www/bejne/m564gZqAmLators

[@christschool]

Texans clearly don't know how to cook steaks. They want their steaks medium in competition, not medium rare.

[@r34ct4]

It is quite annoying that you are talking over/repeating what they are saying. Very invasive. Nice video.

[@SlapYoDaddyBBQ]

Point noted Cristian. This is my first interview video so I need to shut up and let my guest speak! I'll do better in future videos. Thanks for the feedback.

[@AlexZander688]

I would not want to eat a steak that is cooked like that. That may be how SCA competition judges want it, but I much prefer an overall sear on the meat. Much tastier! This SCA method leaves too much area of the steak with non-seared meat. For thick steaks, the reverse sear method with the cold grate technique and Slow 'n Sear accessory. For thinner steaks, a minute each side over hot grate and coals, then a minute each side on a very hot cast iron or flat side of a very hot Grillgrates accessory.

[@SlapYoDaddyBBQ]

Yes, agree w you Alex. Many ways to cook. I have a few video SCA Comp Ribeye 1 - kzbin.info/www/bejne/Z3fLpJKbmt-bj68 SCA Comp Ribeye 2 -kzbin.info/www/bejne/lavbXqSombeol8U Prime Rib on SYD site - tinyurl.com/y7jvu9le Cowboy Steak like Brisket - kzbin.info/www/bejne/hovKaZSLacyNqqs Wagyu at home - kzbin.info/www/bejne/m564gZqAmLators 35-day Butter Age - kzbin.info/www/bejne/kIOli356oM6ni5I 60-day Butter Age - kzbin.info/www/bejne/sHu2gXuKgKl3ns0 0-30-60 Butter Age - kzbin.info/www/bejne/gWnKZqRjort1qa8 Umai v Cryo v Butter - kzbin.info/www/bejne/r6DNi5eNeql5pdE CJ Umai v Cryo v Butter v Aged - kzbin.info/www/bejne/hnmyqH5tabCCmas Salting Steaks - kzbin.info/www/bejne/mKWTooGeZ7SBis0 Frankensteak - kzbin.info/www/bejne/gqWZYaGYbcajbq8 Simple Prime Rib - kzbin.info/www/bejne/l2Woi4BjjZaWl8k Wagyu n Lobster (Fathers Day) - kzbin.info/www/bejne/jJLRoWOIjdmLmNU

[@daves9164]

Looks like Harry won't say who won.

[@SlapYoDaddyBBQ]

Can you please do me a favor and look it up on the SCA website. I'm on the NBBQA board and worked the conference after I shot the video footage. So I never saw the awards as I was arranging chairs behind the scenes and getting other speakers ready for their seminars as we were in a 3 day BBQ conference in Fort Worth

[@daves9164]

Gee, maybe because it hasn't happened yet.

[@malatoke]

Just watched your steak videos and wow do they look good! Shortly after I saw a video about how frozen steaks cook up more tender than room temperature steaks. I would love to see you experiment with it. Here is the video kzbin.info/www/bejne/aKjKpZx7epp7opo

[@SlapYoDaddyBBQ]

Ok. One frozen steak versus non frozen steak video coming up

[@Toronto6ix]

nothing to see here folks...

[@SlapYoDaddyBBQ]

Hard to impress you eh? Not even Chris Lilly and Johnny Joseph?