Part 2 Ribeye Steaks SCA Contest Recipe Texas How-To by Grand Champion Harry Soo SlapYoDaddyBBQ.com

Harry shares more black belt tips on how to cook SCA contest ribeye steaks. In Part 1 • Part 1 Ribeye Steaks S... , he showed how to use his winning SCA recipe. In Part 2, he shows more black belt recipes on how to win an SCA contest.
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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.
#ribeye cap
#HarrySoo #SlapYoDaddyBBQ #SCASteak

[@CosmicStargoat]

One thing I love about KZbin is that you can circle back indefinitely and watch these great videos. Well done, Mr. Soo. Well, not well done for the meat, but you know what I mean. As I mentioned in another comment in your brisket video, the more we learn from a master like you, the fewer mistakes we will make.

[@SlapYoDaddyBBQ]

Wow, thanks!

[@joebroadbeef332]

Lol, "well, not well done for the meat!!!!" , That's some clever word play ,nice one

[@KENNEY1023]

Salt crusted looks like the best one. Can't wait to see part three when you combine #2 method with # 4 method.

[@SlapYoDaddyBBQ]

Will shoot another video as I have many more steak recipes that I think are even better!

[@seanrichard-preston6088]

You’re one of my favourite Pitt masters to follow on you tube. Your videos are always so helpful.

[@SlapYoDaddyBBQ]

Thanks Sean. Glad to hear you like the depth I get into as you are curious like I am and I need to know why and not just what! :-)

[@seanrichard-preston6088]

Harry Soo you’re the man I always look forward to your new videos.

[@Forevertrue]

Very good Harry! There is a Gem in every minute of Harry's videos. I appreciate this Harry, the Salt crusted does not get enough credit or understanding.

[@SlapYoDaddyBBQ]

Give my suggestions a try and let me know how they came out

[@richardg4817]

Just learned a great tip on how to trim steak so it does not fall apart. Thanks Harry!

[@SlapYoDaddyBBQ]

Glad to help up your gane!

[@mrow3594]

I love the Mr Beans commentary at the end. Thanks

[@SlapYoDaddyBBQ]

Mr Beans sends love 💘 and hugs 🤗

[@shawnjwoloschuk287]

You did it again, Harry. Thank you truly, my friend. 🙋

[@SlapYoDaddyBBQ]

You're very welcome Shawn!

[@kevinpeterson4710]

Thanks Harry, that was a very good explanation for me to try out on my next steak. As always, your videos make me envious of Mr. Beans, the best fed dog of KZbin.

[@SlapYoDaddyBBQ]

Rock on Kevin!

[@groceryboy5788]

Great video! I regularly use your method No 2. Can’t wait to see the next one doing the combination! Thanks Harry!!

[@SlapYoDaddyBBQ]

OK one #2 with #4 coming soon. I can think of a dozen more recipes in my quest for the ultimate SCA steak.

[@RG_sssSMOKING]

Dang for a little dog he gets with it. Go Salt & Pepper. Nicely done Harry, much appreciated.

[@SlapYoDaddyBBQ]

Thanks RG for stopping by. Mr. Beans knows his meat!

[@terryelliott4942]

Man Mr Soo those look so good thank you sir

[@SlapYoDaddyBBQ]

This one is good also kzbin.info/www/bejne/m564gZqAmLators

[@cryptocruiser4179]

Hi Harry! I just received my dalstrong boning knife and had a chance to use it on my ribs that I was asked to cook for my girlfriend and her daughter! I am very pleased with this product and recommend it to anyone! The packaging was very impressive as well! Thank you again for all of your hard work!

[@SlapYoDaddyBBQ]

Awesome Brian! Keep spreading bbq 💘

[@georgez234]

I have learned so much from you, Chef Soo. My wife thinks I have somehow become a grilling genius over the last few months. She has no idea.

[@SlapYoDaddyBBQ]

Give her an extra hug for me and I won't tell if you won't tell. Keep spreading bbq love!

[@davidbergin6184]

Thanks Harry! Now I’m hungry.

[@SlapYoDaddyBBQ]

I'm eating instant noodles w frozen leftover brisket. Want some? :-)

[@MarieKeeghann]

I’ve watched several videos and enjoy your scientific method regarding the cook down, the salting and spicing, phosphates and timing…

[@SlapYoDaddyBBQ]

Welcome Raymond fellow science geek like me!

[@NoraUrsus]

Appreciate show the different ways of cooking steaks.. I 100% agree with you on the #1. Salt /Pepper for home cooking.. but for me personally when I’m grilling out steaks at home. I want them to come out as if the steaks was in competition.

[@SlapYoDaddyBBQ]

A little more TLC results in comp results so I personally like comp methods myself. I've never had any complaints when I cook SCA style steaks.

[@rjf6784]

Incredible test. Pure gold.

[@bbqwithrikrik79]

Harry u r a wild dude!! U just went to a parkin lot and got rosemary hahahaha that is next level!!

[@SlapYoDaddyBBQ]

Yes I "maintain" my own herb farm as its free! LOL!

[@999ThingsToCook]

Always tons of info on each video. Great stuff! Keep it up!!

[@SlapYoDaddyBBQ]

Give my suggestions a go and let me know how they came out

[@areguly]

In southern Brasil we do Picanha on the oven with the salt still on, to desired temp, then take it out, slap it good to remove excess salt and then sear. No rub. give it a go and se what you think.

[@SlapYoDaddyBBQ]

Yes, that will work. I love picanha and we have numerous Brazilian churrascaria in Los Angeles. Here are more picanha suggestions kzbin.info/www/bejne/m6fVp2uEZc6isJI kzbin.info/www/bejne/jaLLhqSFgr2fmMk kzbin.info/www/bejne/nJK1anenodt2n9k

[@BigStuBBQ]

Appreciate the time you took to discuss how to choose your steaks at a retail store like Sam's Club,

[@SlapYoDaddyBBQ]

You're very welcome!

[@robertmoore7647]

Great video Harry!! These video series are very interesting! Can't wait for a part 3!

[@SlapYoDaddyBBQ]

Glad you enjoyed Robert!

[@speeddrift5011]

Another great video Harry. Thanks for sharing your wisdom.

[@SlapYoDaddyBBQ]

Thanks. Please try my suggestions amd let me know how they came out

[@KvndS29]

Thank you Harry! I have learned some valuable cooking techniques from you that really work! Your willingness to share your knowledge has helped me to produce better results mainly for my family and friends but that is very important to me even without the big prize money at the end!

[@SlapYoDaddyBBQ]

You have the biggest prize money in the love, relationships, and memories you were able to experience via BBQ love. That is eternal. The prize money can be lost in one hand at a card table. Keep spreading BBQ love

[@dbutler27]

Thanks for sharing Harry and Mr Beans, gonna have to give this a try

[@SlapYoDaddyBBQ]

Let me know how it came out

[@tomevans5458]

Very helpful and full of useful information. Thanks for doing the labor!

[@SlapYoDaddyBBQ]

You're very welcome Tom!

[@Jeremiah6071]

I've always just used salt, pepper, garlic powder, and more recently MSG on my steaks. After watching some of your videos I think I will experiment a bit with various rubs, marinades, and injections. I still planning on using MSG though. That stuff is amazing. :)

[@SlapYoDaddyBBQ]

More SCA recipes coming soon

[@armandoboensel593]

You're right Harry we love when you get Nerdy! Great video!

[@SlapYoDaddyBBQ]

Two nerdy birds of a feather! :-)

[@armandoboensel593]

@@SlapYoDaddyBBQ 🍽🔍🔬🧬🧪

[@kylerdad123]

Soo Sifu: Thank you for posting this great instrumental video! I enjoyed learning of the different methods, trimming methods and hearing the results of the results! It was great seeing how the pellet smoker did on the steaks. You results, after searing, looked great! 👍. Hoping you win the next championship soon! Seeing Mr. Beans enjoy the results, and clean the plate, was a joy! Best regards and much luck on the next contest! Aloha, to you, and ohana, Sifu! 🧧🤙🥩

[@SlapYoDaddyBBQ]

Mahalo Bill. Hopefully these suggestions will up your steak game!

[@kylerdad123]

Soo Sifu: Thank you, I plan on using your teaching on the next cookout. Much aloha, Sifu!

[@bigdgoriders]

How you don't have 5 millions subscribers and hundreds of thousands of views on every video is mind boggling. Another great video. One suggestion: MOAR BEANS!

[@SlapYoDaddyBBQ]

Thanks for your support and kind words. I will feature more Mr. Beans!

[@Mickcotton]

Excellent Tips Thank You So Much 😊

[@SlapYoDaddyBBQ]

You're very welcome!

[@eliyot5126]

Great vid! Beans is the real judge and jury

[@SlapYoDaddyBBQ]

Mr. Beans sure knows his meat!

[@johnjackson-pu3xo]

We love you great video harry I learned a ton

[@SlapYoDaddyBBQ]

Thanks John. More steak recipes coming if you want to see the many ways I like to cook steak

[@MegaCAMERON68]

Thank you!

[@herbs4492]

You are a great BBQ Meister. I enjoyed your doggie judging the samples. Great stuff.

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@nicksbbq9135]

Alright Harry, I'll roll the dice....I'm doing a SCA contest this weekend in Dallas, I'll give #4 and #2 combined a try...

[@SlapYoDaddyBBQ]

Let me know how it came out and send pics to [e-mail]. if it works I'll try it in Part 3.

[@nicksbbq9135]

@@SlapYoDaddyBBQ I cooked that comp using the techniques, sent you some pics. I like that salt crust!

[@WallyB4WJ]

Longtime fan, Harry! Learn SO MUCH each time, so I really hope you keep gettin' after it! Quick few questions, if I may... What do you think about two things: First, bringing the meat directly from the fridge to the pellet grill so it is cold when it gets to the grill, on grounds that meat is more receptive to smoke when it is colder? Would it likely pick up another layer of flavor (smoke) by doing that? And Second, what about putting the meat on the top rack of the pellet grill at 180 (or 200) for a bit longer so it picks up more smoke? You might get more tender meat, more complex flavors, and when you're ready to sear, you already have the perfect searing arrangement with the Grill Grates. Am I just confused on this? I am "new" to pellet grill cooking, so I certainly don't mean to imply I know anything unique. I did the latter technique (put the meat on the top rack and went low & slow) with a beef roast recently, and it definitely picked up more smoke flavor - another layer of flavor - than when I did it at higher temps previously. Would be grateful for your learned insight, Sir! And thanks for such HELPFUL and informative videos!!!

[@SlapYoDaddyBBQ]

Yes smoke meat straight from fridge for long temp gradient to absorb smoke. Yes you can do a 3 stage cook starting at 180F for 2 hours + 225F 2 hours + 250F for the rest

[@WallyB4WJ]

@@SlapYoDaddyBBQ You are AWESOME, Harry! I agree with smoking straight from the fridge, but didn't notice that in your video which is why I mentioned it. And I also agree with the concept of smoking raw meat on the top shelf at 180F for a few hours, then searing (for steaks). I have done a Priime Rib Roast at 225F until internal was 110F, then seared to finish and it was fabulous. Next is doing steaks the way you did them, and we can't wait! Thank you, Harry!!!

[@vhf2582]

I tried marinading a ribeye in Head Country marinade and then put some Slap Yo Daddy Chicken rub on it and it was outstanding. You may want to try it.

[@SlapYoDaddyBBQ]

Awesome. Thanks for being a customer! I will do a video soon of your idea to use my clucker rub on beef!

[@devinthomas4866]

I bet Mr. Beans is taking a nap after that snack!! Thanks again Harry, as always Devin Thomas Mutts and Butts BBQ , Prosper Texas

[@SlapYoDaddyBBQ]

You're very welcome. Be safe and stay healthy!

[@sklise1]

got the grill grates. Great call out. They make a big difference for my kettle. Appreciate the comparison

[@SlapYoDaddyBBQ]

Have fun Steve w your Grill Grates

[@brockkobe9594]

InstaBlaster...

[@Bobb1julie]

Harry Soo you are the best . Be careful y’all don’t kill man’s best friend with kindness..He was in dog heaven at that very moment

[@SlapYoDaddyBBQ]

Will do Robert!

[@Bobb1julie]

Harry Soo••• Thank you .. I’m a new follower.. and a Navy vet..Got cha back Mate

[@208patriot6]

Thanks for this excellent video Harry.

[@SlapYoDaddyBBQ]

You're very welcome Kevin! Give these recipes a go and let me know how they came out. Cheers, Harry

[@mattson]

Absolute masterclass Harry! not only thorough, but comprehensive explanations on everything, but very easily digestible - pun intended! Cheers!

[@SlapYoDaddyBBQ]

We are two guts from the same colon! Or something like that. LOL!

[@rodrigocasarez1810]

Can you do a video on smoking a turkey or a thanksgiving video, maybe suggest good injections,wood that work we’ll for turkey or poultry and other black belt tricks for turkey you might have. I bought your moola beef rub off amazon and I used mesquite wood for a Texas flavor profile. I put the mesquite underneath my coals like you preach and holy cow did I dazzle my friends and family. Thanks again for all the black belt tricks Harry your the man!!!

[@SlapYoDaddyBBQ]

Yes please see my Turkey Playlist. I got you covered Rodrigo

[@amrutdabade2796]

You’re the man Harry

[@TheMerriell]

Mr. Beans should be a certified judge!

[@SlapYoDaddyBBQ]

I gave him an honorary KCBS judge title since I'm a KCBS lifetime member!

[@minhn9237]

Awesome experiment!!! I will definitely try this idea next time I cook steaks...try different seasonings and compare side-by-side to see which I enjoy most. You went pretty light with your Moola rub compared to your other videos. Is this mostly because you put MSG or is it because the Head Country Marinade is already very salty? Thanks Harry, your responses help me spread BBQ LOVE!!! lol

[@SlapYoDaddyBBQ]

Yes I teach my students to adjust to taste and don't follow exactly to recipes. Keep spreading BBQ love!

[@lovemytide45]

I’m going to give the salt crust a shot in my backyard

[@SlapYoDaddyBBQ]

Give it a go and let me know how it came out!

[@gilflores1032]

Great video thank you!

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@petecassidy2580]

Great video! Thank you. Love to see you cook a tomahawk ribeye sometime using just your kitchen’s oven.

[@SlapYoDaddyBBQ]

Will do!

[@victorlui5955]

Cool video Harry! Rib eyes are my favorite. For the spinalis dorsi! For the medium rare rib eye! It's nice to know that there are rib eye steak competitions. I would have so much fun if I got to eat marbled rib eyes all day. Spread BBQ love! 😆😍😁🙂🥩🍻🍺🥂🍷🥃🚬

[@SlapYoDaddyBBQ]

You can take an SCA judges certification class and eat 50 steaks at a contest! Best kept secret!

[@brianmoore3607]

Harry, good video brother!!!! thanks.

[@SlapYoDaddyBBQ]

Thanks Brian. Hope these recipes and techniques work for you

[@minhn9237]

I tried the experiment today. 1) control sample: salt+pepper. 2) salt+pepper+MSG. 3) commercial rub+MSG. Wow!! Definitely a difference between each but all were very good. Harry, I don't think I've seen you do charcoal sear much. Is it because 900F+ sear destroys rub flavor?

[@SlapYoDaddyBBQ]

A 600F sear is sufficient. 900F is too hot. Use Grill Grates for best diamond hatch appearance

[@glxbe]

there have been tests done on the salt crust and I forget the exact result but it needs a significant amount of time to actually penetrate so it makes sense that you'd need to season as normal

[@SlapYoDaddyBBQ]

Here are more steak ideas SCA Comp Ribeye 1 - kzbin.info/www/bejne/Z3fLpJKbmt-bj68 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 Wagyu n Lobster (Fathers Day) - kzbin.info/www/bejne/jJLRoWOIjdmLmNU

[@erichpfingsten3935]

How did combining the methods work out? Very interested. Thanks for the great video and information.

[@SlapYoDaddyBBQ]

It works well but still needs the delicate touch of an experienced pitmaster to tease out the best results.

[@garrettjohnson9379]

Hey Harry, I was wondering what temperature I should pull the steaks off to get the perfict tempeture for a SCA compitition. I know the rules say medium but was woundering what tempeture would be a "10" in the compition. I know that the the temperature rises about 5-7 degreese. Thnak you again for your time.

[@SlapYoDaddyBBQ]

I like 128F but I defer to the 3-time world champion Johnny Joseph kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@rodrigocasarez1810]

Science!!! For the win!!!

[@SlapYoDaddyBBQ]

Ka Ching at the bank when you take a walk!

[@95SLE]

Great video Harry. I do have a question. Generally speaking what does the SCA do with the leftover steak that was not consumed by the judges?

[@SlapYoDaddyBBQ]

It is left on the table for the table captains, officials, helpers, and volunteers to take home. There is a lot of steak especially the eye muscle

[@waynepellegrin9088]

Good stuff harry.

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@boray6454]

THAT IS AWESOME WAY TO GET FRESH (FREE ORGANIC) ROSEMARY! 👍🏻

[@SlapYoDaddyBBQ]

We agree!

[@austindick3044]

I agree with u not using just salt and pepper when in a comp because your pretty much all getting the same grade steaks. So coming up with a really good seasoning blend will get you the win. Also with good cooking.

[@SlapYoDaddyBBQ]

Yes its a white styrofoam box and a ticket to match to the numbers on the 1st place entry. So the best entry wins on double blind judging

[@Genessis001]

Hey Harry 👋 Please forgive commenting on older video & the length- I understand if ya don't read/see or have the time to answer..I always come back here searching for new inspiration & find myself asking questions in the process.. So here we go.... In your OG SCA prep you use a tenderizer and in this prep you also tried the salt prep which is also a form for tenderizing(usually used on tougher cuts tho...) Have you tried using any other "natural tenderizers" such as pineapple juice/ whole blended, papaya etc ? I believe you mentioned the one product in this video had dried papaya so maybe that answers my question to some degree.. The pineapple works great in short-timed window & without compromising flavor. Thoughts on beer for denaturing the protein? Also I haven't read rules for the competition. Your set-up is essentially a reverse sear, do they allow immersion aka sousvide for cooks? I now wrote you a book lol of questions. Thanks so much for your time & considerations champ along with the knowledge you put out here. Cheers🙏🤙🍻🥩♨️

[@SlapYoDaddyBBQ]

Yes, I've tried various fruit tenderizers - kzbin.info/www/bejne/bnrElIGIor-In9E Yes, the Walmart brand tenderizer (papain) works well for less then $2.00. Yes, you can sous vide your steak in SCA contests using electric sous vide machines. Teams also place them on the windshield heater in their cars to sous vide the SCA steaks and win!

[@jackbower1476]

Harry I could be wrong but I thought you only tied the salt crusted steak, if so the salt crusted steak was the second steak you put on the cutting board after cook and the one you liked most.

[@SlapYoDaddyBBQ]

Salt crusted was very good. Don't listen to me. Try for yourself. My videos are meant to show you options and your mileage will vary. Remember my 3:1 rule. See this video if you don't know it kzbin.info/www/bejne/oKS4o5yVi9R-l8k

[@C-Culper4874]

Mr. Beans has it made. He needs his own channel.

[@SlapYoDaddyBBQ]

He's a cutie

[@TheRealBrianJames]

Thank you so much for your great content! The BBQ love is real lol

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@RG_sssSMOKING]

Harry I have a request . How about showing us how to fry scallops? Or the best way to fix scallops? Scallops fixed "Slap Yo Daddy" style! You'll be hitting that out of the park! I'm waiting. RG

[@SlapYoDaddyBBQ]

I've only had scallops at Benihana and in Sushi. I did a tri tip wrapped scallops. Is that the tyoe of recipes you are looking for? www.slapyodaddybbq.com/2015/08/surfnturftri-tip-wrapped-scallops/

[@RG_sssSMOKING]

@@SlapYoDaddyBBQ Well not was I was looking for but I bet they were outstanding with that Brisket/TriTip wrap around. Thanks Harry

[@tonyrivera6652]

I’m going to try salt crusted

[@matthewwysocki5019]

Harry, helpful tutorial! You may have said it and I missed it but what kind of wood did you use to smoke the steaks? BTW: Mr. Beans was a nice touch. Our Jack Russell pooch, Ladybug, just went on strike for more table scraps!

[@SlapYoDaddyBBQ]

I like several for steaks including pecan, hickory, apple, and cherry. I also mix them as I like flavor combinations

[@richardstrouth2359]

Just tried the salt crusted method on a porterhouse steak. It was the best steak I have ever cooked. I just got a new Weber summit grill and have been working with it. The only problem with my steak I could not get the grates to 600 degrees for the sear. I have a gas grill as well and thought I would try it for the sear. Any suggestions would be welcome.

[@SlapYoDaddyBBQ]

I recommend you use Grill Grates with your Weber and ensure you don't have oil/grease from a prior cook before you fire to 600F

[@jclorden]

What happens to all of the leftover meat after a BBQ/SCA competition?

[@coreydavis6826]

Yea good details as always i love grilling ribeyes. I probably grill several almost every week. Like the salt also but i jus usually use salt pepper and garlic powder with tenderizer and i olive oil rub mine down before seasoning and let it all sit to almost room temp for bout two hours. Im sure your seasoning is great. Only thing i see is a no no for me is using that wire brush after esp you flipping them never know if a wire breaks off and goes on the meat and u swallow it.

[@SlapYoDaddyBBQ]

Thanks for sharing your method and the caution on the wire brush

[@caesar90291]

Another great tutorial. I'm making some Dino Ribs tomorrow. Do you recommend Accent to make them more tender?

[@SlapYoDaddyBBQ]

MSG helps flavor. Foiling, time, temperature, mop moisture will get you tenderness. Good luck!

[@Spthomas47]

That little flap-up from too much trimming is generally my favorite. But I'm not a judge. Wonderful vid, as always, Harry!

[@SlapYoDaddyBBQ]

Yes the heel is good eating. Love the fatty bite

[@cgarin]

Hi Harry, I really enjoy and learn a lot watching your bbq videos! That's funny I live near Diamond Bar (walnut) and I recognize that plaza, i'm going to harvest some rosemary one day!. :) The ending where you said you'll combine #4 salt crust with #2 your original, are you still going to use the Phosphate TR? Also, I am looking forward to enrolling your Pitmaster Class! -Chris G

[@SlapYoDaddyBBQ]

Howdy neighbor! Not sure what I'll do in Part 3 as I have many other ideas. Hope to see you in class soon once the COVID quarantine is lifted!

[@wrthrash]

So (to be the elephant in the room), when you do your next SCA your competition will have seen these, so it will then come down to the grill used and temp & time. If I ever dared to do SCA I would use sous-vide to 120° then do the last 15° over coals with smoke. Thanks Harry!!!

[@SlapYoDaddyBBQ]

Give it a go and let me know how it came out

[@siwperman]

Hi Harry, I'm from Wales, only now discovering your amazing stuff (somehow) and I'm loving every second so far. I don't have a smoker, but I recently got a big BBQ grill with a pull down cover. To achieve similar, albeit inferior, results that you're getting with the smoker, could I put hardwood chips in with my charcoal and then offset them to avoid having the meat directly over the coals?

[@rogies0n]

So cal knows how to do rosemary bushes. Pretty much set on those, lavender and sage at all times.

[@SlapYoDaddyBBQ]

Best price is free!

[@bettingonadeadhorse]

Hey there! Great stuff! I notice you tend to smoke first and then sear. In many other SCA videos they sear first and then lower the heat. Are there pros or cons to doing it either way?

[@SlapYoDaddyBBQ]

Sear first cauterizes the pores so smoke cannot penetrate the microfibrils of protein strands. Pleaae don't believe me. Cook it both ways and find out yourself which tastes better to you.

[@bettingonadeadhorse]

@@SlapYoDaddyBBQ I could see that. The last steaks I cooked were smoke first and then sear and they were delicious with a wonderful smoky taste. The next time I was going to try searing over the chimney, then dump the coals and smoke but maybe I will do one that way and one where I wait to sear. Thanks for the reply!

[@im4broke643]

You had the best judge! My bud Wallace would have gobbled up the lot so fast you would of needed a high speed camera. But I think I'm going to try that salt crusted one, I love juicy steaks.

[@SlapYoDaddyBBQ]

Let me know how it came out

[@mikelodean]

Thanks Harry! Love the samples, and volunteer to take Mr Beans spot to taste test anytime for you! One thing I noticed on #4 (salt encrusted) is that you tied it with string. Didn’t notice that you tied the other 3. Wondering if that may have added to the texture and tenderness you liked over the others? Or maybe I didn’t notice the string if you tied the others...

[@SlapYoDaddyBBQ]

Two had string. One came off as I took the steak off the grill and the second was cut off while on my cutting board. The string is just to minimize blowouts and is optional. If you follow my black belt tips on leaving the facia and fat where the Spinalis joins the eye, you don't need the string trick.

[@IamCrass]

You should try a blind taste test and let someone bring you a couple slices of each.

[@SlapYoDaddyBBQ]

Agree. As I tried to explain, one datapoint from me is not worth a hill of beans! Best for you to try and see if my recipes can help you win an SCA contest as it does not matter what I think as it's the judges opinion that matter! :-)

[@Gsbbq]

Harry. If you did the salt crust again, would you still marinate after

[@SlapYoDaddyBBQ]

I would not Eric

[@dakindalpoas9349]

Great video!

[@SlapYoDaddyBBQ]

Thanks for watching!

[@ThePoreek]

Another great video, harry! Thank you! About the salt crusted steak, how much of a flavor impact did the salt actually have? In other words, was it unnoticeable and would you season the steak (with salt) before cooking next time as if it had not had any salt on it to begin with?

[@SlapYoDaddyBBQ]

No salt flavor was imparted in my 20 min salt crust. Only denaturing, moisture retention, and tenderizing. Very surprising to me. Showed me that if I don't experiment I won't know. I fail so you don't have to Now you do too! :-)

[@brianpotter2135]

Great video,do you prefer using the gas grill over the pk to sear at the end?

[@SlapYoDaddyBBQ]

Does not matter as BTU is BTU is BTU. Steaks are already kissed by smoke soore smoke is no longer needed during the sear phase. The PK can do both smoke and sear so handy as one pit for an SCA contest.

[@npfitnesstx]

What are the ingredients in the rosemary brushing you did

[@SlapYoDaddyBBQ]

Walmart salted butter + Rosemary brush

[@victorbenner539]

As always wonderful vid. I really like the explanation on why the salt crust works. With that many steaks there wouldn't be enough room but I'm hoping when you do number 3 you use your PK grill. It would be great to see it under a competition type cook. I'm definitely going to try a SCA event next year. I have a question not related to this cook. I'm doing my first brisket on my 22 WSM and I made a stupid mistake. When setting the temperature I found I was hav6tk open the vents more then I thought I should. I finally figured out the problem. My receiver on my remote was on celcius. I closed everything do e on the vents but it's still holding about 308°f. So I have learned don't over shoot your temp. How do you reduce the heat when shutting down all the vents won't work. I'm amazed at how well it is maintaining the heat it has though. 🔥🔥🔥😁

[@alecky1972]

@Victor Benner Hi victor i find a good way to reduce temps in the Smokey mountain is to add more cold water to the water pan and it will absorb some of that extra heat.

[@SlapYoDaddyBBQ]

Sure I can do part 3 on the PK. Your WSM is running hot probably because it's new amd is over 300F due to infrared radiation reflectivity. You know it's properly broken in when it runs 250-275F with top vent open and one bottom vent open. It takes about 10 brisket cooks to reach that stage. To speed up, rub lard on the insides of your WSM to expedite the seasoning process

[@SlapYoDaddyBBQ]

Please see my answer to Victor's question. I do a dry water pan method for reasons I explain in my How To Setup a WSM vidoes

[@victorbenner539]

Thank you very much for the reply. Yup, I forgot about the reflection affect. But again I messed up not reading my remote thermometer correctly ( Celsius vs Fahrenheit) . And I wasn't using water but your right, I should have added cold water to the pan to help cool the cooker. Still I'm very impressed with how it maintains temperature. And looking forward to seeing you're PK in action. FYI my brisket was not bad, but not good either. I decided to not season it at all on my first brisket cook so as to get a better idea of what it needs. I learned a lot on this cook. Looking forward to the next cook. I'll take your advice on doing some break in burns on the WSM. Have a great week.😀👍

[@TerryPROorchids]

Question Harry (from someone who has never done competition) - are you allowed to sous vide the steak to a perfect medium determined by the temperature of the water bath so the entire piece of meat is evenly medium throughout) and then charcoal grill it to get the crust? Second question - have you ever tried wasabi salt as a finishing salt on a steak? Wasabi is really great on A5 Kobe.

[@zachgrubb2233]

SCA rules say any heat source.

[@SlapYoDaddyBBQ]

I think you can and have to defer you to their SCA website for the rules. The rule is any heat source so I guess hot water is a heat source.

[@SlapYoDaddyBBQ]

Can you kindly confirm that sous vide is allowed? Thanks.

[@zachgrubb2233]

@@SlapYoDaddyBBQ I believe I read on the SCA Facebook group that someone said they tried it, but for the life of me I can find that thread any more. I'm sure that it's a legal cooking method. Being that any heat source refers to how the water is heated.

[@harsoo]

@@zachgrubb2233 thanks for checking

[@noahshields6201]

You're from diamond bar? That's right next to me you gotta share some barbecue sometime haha

[@SlapYoDaddyBBQ]

Yes howdy neighbor!

[@smoothsteve8331]

Wonder how a steak would do with salt crust and cooked with low heat for short time then smoked then seared

[@SlapYoDaddyBBQ]

Only one way to find out! Give it a go and let me know how it came out!

[@ralphfeldes9052]

Pellets used Harry? I'm new here!

[@SlapYoDaddyBBQ]

I like GMG Gold Blend. Also Jealous Devil JAX pellets.

[@paulmarion7578]

I wonder how a salt, crusted brisket would turn out ?

[@SlapYoDaddyBBQ]

I'll have to do one to find out! Should I put a seasoning before putting on the salt crust?

[@PancakeLizard710]

I'd love to enter a SCA comp.

[@SlapYoDaddyBBQ]

Go for it. Find one near your city www.steakcookoffs.com/cookoffs

[@yanglu9555]

Salt & pepper = for boring people!!! I like the color and the juiciness to the salt crusted one. Just can't believe that you threw away the trimmed part of steak away. Those are the best parts that I like...... 😊

[@SlapYoDaddyBBQ]

Yes I don't trim the heel in home cooking. Only in comps.

[@yanglu9555]

Harry Soo , Good to know. Yeah those ribeyes look beautiful. I guess I will have to drop by SAMs Club this weekend and get me some steaks. Thanks! By the way, if I ever become the judge than do give me have the whole steak, k. 😊

[@ballzzd33p29]

This guys voice is my asmr....steaks.......

[@SlapYoDaddyBBQ]

Cool please see my ASMR Playlist for some BBQ ASMR vibes

[@JonahBear19]

Heck yeah. I’m trying it. All the recipes!

[@ToneNewEra]

Question, is beef tallow allowed at an SCA Competition?

[@SlapYoDaddyBBQ]

Yes of course. You can use Wagyu tallow, beef tallow, duck fat, clarified butter, butter, pork fat, bacon drippings, and more

[@ToneNewEra]

@@SlapYoDaddyBBQ Ty Harry!

[@crabjoe]

The salt content for the injection, is that by weight or volume? When you have them sitting... say covered in salt, do you do this at room temp or in the fridge?

[@SlapYoDaddyBBQ]

By volume. In fridge please

[@pde442]

Awesome video

[@SlapYoDaddyBBQ]

Thank you kindly

[@Mrtscrp30]

Do you ever offer your seasonings with a discount code ? I would like to try the Championship Rub - Moola Beef Rub? Will your salt technique help tougher cuts of meat like sirloin and would you suggest a longer saturation time for sirloin ? maybe 45 to 1 hr?

[@SlapYoDaddyBBQ]

Its $11.95 for my rubs and part proceeds benefit charities like Operation Homefront and Save The Children. Also you are helping At Risk Youths Life Skills Grilling Program in my state. :-)

[@Mrtscrp30]

@@SlapYoDaddyBBQ Thats awesome too hear. I will place an order today Thank you for your response.