Slap Yo Daddy BBQ Blog

September 6, 2010

Slap Yo Daddy – 2010 Jack Daniels Invitational Seven Wins Automatic

Filed under: BBQ Articles ALL, BBQ Misc, BBQ Pitmasters on TLC, BBQ contests — harry @ 12:15 am

2010 Jack Daniels Invitational Automatic Draw

Woo Hoo! We were ecstatic to learn on Friday, September 3, 2010 that we made it to the 2010 Jack Daniels Invitational in Lynchburg, Tennessee, with our seven Grand Championship wins.

It’s been a three year journey to get to this milestone beginning in 2008 when we won the California BBQ Association Best New Team and Rookie Of The Year (ROY) .   In 2009, we won three Grand Championships and even though we had the most GCs for our state, we didn’t make the lottery draw for the Jack.   One of our 2009 GCs was history making because we were the first team in America to win four 1st places at a state championship contest at the California State Championship in Stockton on July 4, 2010.

For 2010, I decided that the only sure way to get to the Jack was to win seven GCs.  It’s an honor which only a handful of teams are able to accomplish every year.  For 2010, we were among four teams out of 4,500 who accomplished this Herculean feat (Jack Draw results).  We also had six instead of 12 months to do so during the qualifying period from September 1 to August 30 because I was on TLC’s BBQ Pitmasters Season One from September until December 2009.

As expected, our auto has not been without myriad challenges, including being flamed on the Internet forums.   I was reminded by numerous BBQ greats past and present that that’s par for course once you start winning.  Boy, were they right!  Thank you to all of the teams, officials, and judges who stood up for our side of the story.  Nevertheless, it amazes me that people who were not there, who live in glass houses, have not read the 2010 Jack rules, seen the forms, investigated the official results, etc., have decided that their personal vetting and gossiping of who gets to the Jack is correct, instead of relying on the Jack Daniels officials who made the call after thoroughly researching and investigating all applications received.  Too much Monday morning quarterbacking IMHO.

To my close friends and BBQ brothers, I’ve told the story of how I found a brand new Jack Daniels baseball cap while I was biking in Huntington Beach one weekend in July 2009. I was loading my bike into my van and noticed what looked like a navy blue jacket in the middle of busy Brookhurst Avenue.  I thought I would run over to pick it up and leave it on the sidewalk so the owner could get it later.  When I got closer, it wasn’t a jacket but a baseball cap.  I picked it up and turned it over.  I felt goose bumps when I realized it was a brand new baseball cap and it had Jack Daniels on it.  Yes, and I swear I did not make this up.  I have witnesses.

Here's the cap I found!

It took it home and threw it on top of one of my trophies and forgot about it.  When I did not get the draw in September 2009, I remembered the hat and told myself I just found a lost hat and it was nothing related to me going to the Jack and not to get my hopes up.

In October 2009, I was treated to a birthday lunch by my co-workers at the Mayflower Chinese restaurant in downtown Los Angeles Chinatown.  There were seven of us (again the Jack #7 shows up) and we each picked up a fortune cookie at the end of the meal.  Mine said the following: “Use your abilities at this time and stay focused on your goal. You will succeed.”  I interpreted staying focused on my goal was related to the Pitmasters show I was on at that time and when I won the season finale and took $500 each from Johnny, Myron, Tuffy, et. al. I thought that was what it meant.  I now wonder if the baseball cap and fortune cookie was trying to tell me something else.

Oct 2009 Fortune Cookie Message

On June 4, 2010, another Ripley’s Believe It or Not fortune cookie said: “Remember three months from this date.  Your lucky star is shining.”  Wow, the news for our Jack Automatic was on September 3, almost exactly three months later.  I’m not a person who believes in mumbo jumbo.   I believe I chart my own course in life.  However, it’s hard for me to ignore these incidents especially the brand new Jack cap.  So, whomever you are out there who left it on the street for me to pick up and who’s been sticking messages into my fortune cookies, please call me to tell me I’ve been punked!

From June 4, 2010

In summary, I’d like to recap the life philosophy which got us to the Jack.  We never cook with expectation to win.  We cook from our heart with intention to do our best.  That way, we are never disappointed when we don’t win which is often.    This also applies whether we get to the Jack or not.  It’s the camaraderie and the friendships we’ve fostered that brings us back every weekend.  BBQ is not just about getting on stage and winning awards but cheering your friends when they win.

We share our competition BBQ samples with our neighbors at every contest and leave our booth open to all who want to see our prep.  BBQ is the only true American cuisine and we are proud to cook it and pass on our knowledge.  That’s why we conduct free clinics whenever we compete to teach Ribology 101 and Slap Yo Daddy Lazyman presentation boxes (which have been used by dozens of teams including BBQ legends like Johnny Triggs and Jaime Geer).  We’ve mentored dozens of new teams and shared BBQ secrets, and answered 279 posts on the Virtual Weber Bullet Forum making history as the post popular guest on the world’s largest online community of Weber Smokey Mountain (WSM) BBQ-ers.

Additionally I’ve trained 200 Paduan students who have gone on to win GCs and RCs (including Dave Malone from All Sauced Up, Gary Notley from Notley Que, Jennifer Duncan from Smoked To The Bone, and many others).  I consider myself a lifelong learner of BBQ and am happy to share what I know because it’s not mine to keep anyway.  We’ve even caused a run on chicken hats after I wore one on the show. You can’t be serious when you wear one and that’s struck a chord with many.

During our journey, all the funds we’ve received, we’ve used partly to help worthy charities including Operation Homefront for the troops, veterans, and families; and Save The Children.  This month, we’ve started to teach $40 BBQ classes once a month at the Rowland Adult Community Education in Hacienda Heights, California.  We want to pass on our love and passion for American BBQ to as many people who want to learn this true American cuisine.  We were fortunate to end up on TLC BBQ Pitmasters Season One which continues to inspire and touch people including 6-year old fans to 70 year-old grandfathers which I’ve blogged about in the past.

While it’s good to have BQ (BBQ intelligence) and IQ, it’s far more important to have EQ (emotional intelligence) which is the ability to relate and cultivate rapport with your fellow humanity.   Our grand adventure continues and my head is brimming with all the possible ways to make a positive difference in our world through BBQ.   I speak from my heart when I say that BBQ equals happiness.  Thanks to you, my 80+ blogs the past 3 years have become a popular BBQ blog destination as ranked by Alltop.com.  Thank you for joining us on our journey.

August 30, 2010

Slap Yo’ Daddy BBQ on KTLA-5

Filed under: BBQ Articles ALL, BBQ Catering, BBQ Classes, BBQ Misc, BBQ Parties — harry @ 11:40 pm

KTLA-5 Live Morning Show on Aug 30, 2010

Allie Mac Kay, Features Reporter, invited Big Mista and Slap Yo’ Daddy BBQ back on KTLA-5 for a live 5-hour shoot during the morning show on Monday, August 30.  This was a special feature a week before the big Labor Day bbq season.  The last KTLA-5 shoot we did was a week before the July 4 weekend and it was in the Fresh and Easy parking lot in Eagle Rock, California.   Apparently, the studio crew wanted to taste our BBQ this time so we showed up bright and early at 4  am at the KTLA-5 studios on Sunset Blvd.

Sponsored by Fresh and Easy grocery stores

Set for the live shoot

Neil from Big Mista made Pork Loin with Orange Mustard Glaze and Bacon Monkey Muffins.  I made my signature Seared Ahi Tuna w Maui Onion Dressing, world-famous Bacon Turtle, and tri-tip BBQ spaghetti.  We were on every hour for the tease-segment lasting about a minute and in the main segment which lasted about 3 minutes.  Doing live TV is hectic because we had to be on our toes for 5 hours because the cameras could be hot without advance warning.  We had to keep changing the garnish to keep it fresh and to keep cooking food so they would be ready for their close up.  A couple of Fresh and Easy PR folks Tatum and Allison were also there to ensure we inserted the Fresh and Easy sound-bite into our short monologues.  I think I said mentioned F&E six times on one of my segments!  Hey, you do what you can for the sponsors!

Fresh and Easy Seared Ahi Tuna w Maui Onion Dressing

Slap Yo Daddy's World Famous Bacon Turtle

All these BBQ dishes were a hit with the KTLA-5 morning show crew.

After the shoot, we wrapped up around 10:30 am.  I went back to work and tried not to smell like BBQ smoke all day long!  :-)

Many thanks to Benny for helping out and to KTLA-5 and Fresh and Easy for inviting us

August 12, 2010

2010 Honokowai BBQ Throwdown, Maui, HI

Filed under: BBQ Articles ALL, BBQ Misc, BBQ Parties — harry @ 12:27 am

Beef Short Ribs and Chicken

Kiawe Grill Ribs w Lilikoi BBQ Sauce

I’m drawn to Hawaii every year like the giant Pacific green turtle returning home to coral sand beaches and emerald blue waters. BBQ and grilling flows like the soul of a volcano in these paradise islands where the multi-ethnic cultures create a symphony of fusion flavors from the Philippines, Japan, Samoa, French Polynesia, Hawaii, New Zealand, Thai, Chinese, and The Mainland.
I love to indulge in these exotic island cuisines which always rejuvenate and inspire me to create extraordinary new sauce and rub recipes to tantalize the BBQ judges for the next contest year.
I’m very passionate about the nuance of local ingredients and how its flavors blend with my existing repertoire of secret BBQ sauces, rubs, injections, marinades, and dusting powders.
My goal is simple . . . to take my competition BBQ to even higher levels of excellence.
This year was no exception as I sampled every BBQ joint on the island, grocery store, farmers market, and even sniffing at BBQ which locals and visitors were grilling in the parks and beaches.  Even did a little throwdown contest with my son Brian with juding provided by family members.  Among the wet ingredients which caught my attention was Huli-Huli sauce (a Ponzu hybrid), Tigers Blood (Coconut and Cherry syrup), Lilikoi jam (Passion fruit), and Aloha Soy Sauce. My mind was racing with possibilities when I was smitten by the exotic saltiness of Ling Hing Mui powder. This crimson powder will add a unique fruity and floral note to my next year’s rub formulas. I plan to recluse myself to my Jekyl and Hyde lab during the winter contest break to devise some amazing new sauce and rub concoctions. Stay tuned . . .

Spam Misubi Tempura

August 9, 2010

2010 Nickelodeon Animation Studios – Team Building and BBQ Class

Filed under: BBQ Articles ALL, BBQ Catering, BBQ Classes, BBQ Misc, BBQ Parties — harry @ 11:19 am

Nickelodeon Studios on Olive Avenue, Burbank, Calif.

It was awesome to share our love for BBQ with the animators at Nickelodeon in Burbank, California. In June 2010, Slap Yo Daddy BBQ conducted a special evening event in Nickelodeon’s rear parking lot for forty talented Nickelodeon animators, staff, and management from hit series such as Kung Fu Panda, Sponge Bob, Penguins, and others. Spots for this event quickly filled up. Anticipation and buzz had been building in the studio for several weeks that there would be a celebrity Pitmaster coming to personally show them how to prepare championship BBQ followed by a BBQ dinner with all the trimmings.

Sponge Bob - one of the many Nick characters

Representatives from the various animation groups got a chance to put on gloves to prepare an award winning BBQ rub, secret BBQ sauce, baby back ribs, and half chickens. Everyone had fun especially when it came to dusting the meat with the proper amount of rub and pulling off the rib membrane. They were shown the safe method to light briquettes and how to set up a Weber kettle properly for low and slow cooking. Everyone was fully engaged and asked many questions.

Nick animators, staff, and management

Hands on activity in class

Animation teams showing off what they could do better!

Class was followed by a BBQ dinner with ribs, chicken, coleslaw, beans, cornbread. As a special treat, they also had our Slap Yo Daddy signature appetizer: Seared Ahi Tuna w Maui Onion Dressing. The BBQ was accompanied with beer pairings for each of the individual meats including the ahi. A dessert wine topped off the menu.

Specially developed beer pairings with each meat

As the sun set, everyone had full tummies and were beaming from ear to ear from from the awesome time they had.  They learned BBQ secrets and commented that it was the best special event they had ever attended. That means we’re likely to be invited back in the future. More pitmasters to train to spread BBQ happiness!

Many thanks to Nickelodeon and to my assistants Chris Rocke and Benny Adauto who joined me in this fun event.

————- o ————

EPILOGUE:   As I’m having my morning coffee in Maui writing this blog entry (I’m here for the Honokowai BBQ Throwdown) , it dawned upon me that my love-child Slap Yo Daddy BBQ has crossed yet another milestone.  We’ve grown from catering events into designing corporate training sessions which embed corporation messaging.   In this case, it was for Nickelodeon University which is an internal program to develop staff and build camaraderie.

Corporate training and high-performance team building is another discipline I love.  I enjoyed Organization Behavior and Team Dynamics classes while I was in the MBA program at Cal Poly Pomona.   In my day job as a Program Manager, I oversee a team of certified project managers who work on a $35M portfolio of IT infrastructure and information security projects.  With a burn-rate of $100K per week, things can go wrong and they go wrong fast; and I’m the one first in line for the rolled-up newspaper when things go awry.  It takes a lot of energy to build high performance teams and take the team through the four phases of team building: 1) teaming when they first come together, 2) storming where internal fighting often occurs, 3) norming where relationships are normalized and tension is defused, and 4) performing where everyone gets along and focuses on delivering results.

BBQ is an ideal pressure cooker to put corporate teams through the paces.  Imagine twenty team members convened for a special BBQ event where they are given BBQ instruction and then asked to deliver BBQ for judging in a white styrofoam box.  They are split into five-person teams and have to develop roles and responsibilities, strategy, sales pitch for their product, timelines (product is due in 5 hours), budget, scope, risk management, and quality management.  The learning and team building potential is going to be awesome.  Conflict resolution, project management, stress, EQ v IQ, team building, and many organizational dynamics topics could be covered within a day-long training session (especially if the CEO is on the judging panel).  The big plus, of course, is everyone has fun and it’s not another death-by-Powerpoint training seminar which many of us can relate to.  Stay tuned as I develop the course summary, detailed description, and pricing for these type of events.

Gorgeous Maui Sunset

February 6, 2010

So. Cal. Q-Fest 2010 Awards Ceremony

Filed under: BBQ Articles ALL, BBQ Misc, BBQ Parties — harry @ 4:23 pm
Slap Yo' Daddy - 2nd TOY Overall California 2009

Slap Yo' Daddy - 2nd TOY Overall California 2009

The East Shore RV Park by Puddingstone Lake in San Dimas,CA, was wet and muddy this year for the the 2010 Q-Fest Awards Ceremony to honor the CBBQA Team of the Year (TOY) winners for the 2009 contest year. 

Friday Potluck QFest 2010

Friday Potluck QFest 2010

The friday evening potluck was done under the RV canopy courtesy of When Pigs Fly team.  We brought our Make Your Italian Grandma Cry Tennis-Sized Meatballs with Spicy Marinara Coulis and Spaghetti.  It was all gone within minutes.  There was lots of good grub including a dyamite Jambalaya, Pork Tenderlion w Mango Chutney, and Tri Tip Chili. 

CBBQA TOY and ROY Winners 2009

CBBQA TOY and ROY Winners 2009

Congrats to Rythm and Q for winning the CBBQA TOY overall for 2009. 

We came in second TOY overall but we’re going to be gunning for Vince and Alexa in 2010 as we dropped out of the TOY race in 2009 for 3 months to shoot the TLC BBQ Pitmasters TV show.   Despite being out from Aug – Nov, we also managed to win 1st place TOY for Ribs and 2nd place TOY for Pork.  At the KCBS national level, we were amazed to be ranked 24th among 4,500+ teams in the nation. 

Congrats to Brazen BBQ who won Rookie Team of the Year ROY 2009.  Califronia ROY teams have typically done well in their second year (R&Q were ROY 2007; Slap Yo Daddy were ROY 2008) so I expect John and his Brazen team to cause heartburn for the rest of us in 2010.

2010 is shaping up to be an exciting TOY year and we’d like to acknowledge our sponsors Rock’s BBQ Systems, T&H Meats, and TheSlabs.com for supporting our team.

January 11, 2010

Famous Dave says Harry Soo’s BBQ 101 Class is the Real Deal!

Filed under: BBQ Articles ALL, BBQ Classes, BBQ Misc — harry @ 1:20 am

Famous Dave in Harry's BBQ 101 Class

Famous Dave in Harry's BBQ 101 Class

Harry is really surprised when Dave reveals who he is!

Harry is really surprised when Dave reveals who he is!

I was honored to have the legendary Dave Anderson (www.DavidWAnderson.com) the founder of Famous Daves BBQ restaurants (180 store chain and winner of 300+ awards) in my January 9, 2010 BBQ 101 class. He flew in from Minnesota and attended my class incognito. He surprised the heck out of me when he introduced himself after class and we chatted for 2 more hours. He invited Shilo and me to his restaurant in Rancho Cucamonga for dinner and shared many BBQ stories and life wisdom until 10 pm.  Dave was given one of those restaurant pagers and told to wait 45 minutes for his table so we stood in the waiting lounge with the other guests.  The walls of the lounge were covered with pictures of Dave and his trophies.  It wasn’t long before the two hostesses realized who he was and panic ensured when they went back to tell the manager who showed up at the restaurant (imagine Colonel Sanders showing up at a KFC place unannounced).  We were seated within 2 minutes!

We enjoyed Squaw Bread Soup w Wild Rice (his Mom’s recipe), Smoked Salmon on Pita Chips, Fried Catfish, and his famous BBQ Feast which was BBQ ribs and chicken piled high with sides on a garbage can lid. Homage to his first smoker which was a garbage can!

Dave is the real deal having graduated from Harvard even though he dropped out of college, went on to serve in Washington D.C. as the highest official for American Indian affairs, founded the Famous Daves BBQ empire, inspiriational speaker and trainer, award winning author, and Oprah show personality.  He was so kind to gave me his books, BBQ DVD, and autographs. He had his staff shoot a marketing video for my class at the restaurant as he felt my class was one of the most passionate and fun classes he’s been to.  And he has trained thousands of pitmasters, workers, and managers who work in his chain of restaurants; not to mention winning 300+ awards, and humanitarian and community recognitions the past 15 years. Wow, it was a surreal day!

“Harry’s BBQ 101 class was very thorough, very detailed, and passionate expression of love for barbecue.  Held nothing back.  I really enjoyed my day with Harry!”

Dave W. Anderson, Founder and Chairman Emeritus, Famous Daves BBQ Restaurants

Dave with Shilo and Harry and his Famous Daves BBQ restaurant

Dave with Shilo and Harry and his Famous Daves BBQ restaurant

Enjoying Famous Daves BBQ Feast on a garbage can lid

Enjoying Famous Daves BBQ Feast on a garbage can lid

Rib Master Dave showing Harry how to chow down!

Rib Master Dave showing Harry how to chow down!

Prolog

Harry it was an equal honor to have met you… please check Youtube for “Famous Dave and Harry Soo”… I uploaded our video and here are a couple of pictures that I have.
Yes…I too believe that we were meant to have had this incredible opportunity to meet. It was equally amazing that we share a higher purpose to make a positive difference in the lives of others. I also enjoyed meeting your good friend Shilo… please share this with her!
Harry, let’s work together to make this world a better place, have some fun, and enjoy great tasting barbeque!
If there is anything I can ever do for you… please let me know… you are a great ambassador for our industry. Your passion for great tasting barbeque is infectious and your willingness “to spill the beans” with curious new barbeque fans is admirable. I honor your “open book” philosophy for sharing all you have learned so willingly, passionately, and in great detail…you are more than just a great barbeque cook… you are a great teacher. Even though I have spent my whole life in barbeque… I was honored to have had the opportunity to spend this time with you and share a plate of que’!
Continued Success and Win All The Barbeque Contests in 2010…I will be with you in spirit!
You’re Friend in Smoke
Rib-O-Liciously Yours
“Famous Dave”

August 14, 2009

News Release – Slap Yo Daddy BBQ

Filed under: BBQ Articles ALL, BBQ Misc, BBQ contests — harry @ 8:07 am

2009-08 Ntal BBQ News Article hi_res Page 1 sml

UPDATE Aug 12, 2009 – Wow! We made front page in, not one, but two, national BBQ publications widely read in the US.  <KCBS Bullsheet>, <National BBQ News p1>, <National BBQ News p2>

June 7, 2009

Slap Yo’ Daddy BBQ wins Grand Champion at Bakersfield Biggest Baddest BBQ

Filed under: BBQ Articles ALL, BBQ Catering, BBQ Misc, BBQ contests — Tags: , , , — harry @ 12:48 pm
Some fans from Pappy's BBQ in Bakersfield

Some fans from Pappy's BBQ in Bakersfield

Congrats to all who walked and to John of Brazen BBQ for your team’s first RGC. I squeaked past by less than half a point so I’m sure you guys will be on the GC podium very soon. You all are a bunch of really nice guys who are focused, know what you’re doing, and are getting better and better with each contest. And, giving the rest of the candidate ROYs much indigestion!

With 15 new teams among the 35, many who had never done a full KCBS contest with garnish before, Gene, our KCBS rep, had his work cut out for him. Gene and I did a short demo on how to make KCBS boxes after the Friday cooks meeting. I let teams on Saturday morning watch me do our Lazyman Turn-in Boxes using 1 head of green lettuce and 3 bunches of parsley while spending less than $3.00 to do 4 boxes. Tim and Diane from Rusty Barrel also came to watch and offered the newbies good advice. There were about 10 who attended including Julie, Benny’s sister from Funtime BBQ. Ben Lobenstein who was at this event coined the new term BYOB (box, that is).

Many teams had questions later that Friday evening when I went around as part of the CBBQA New Team Mentor program to answer questions and to help out. A couple of teams had red-leaf lettuce so with advance warning, they were able to replace them with the correct type. A couple of teams had broken boxes or dented their boxes so I asked them to get another to avoid being DQ-ed for marking their box. It was great to be of assistance to Pook and J’s BBQ, two young Q-ers who had never cooked butt or brisket before. These guys went out and purchased the meats, a meat thermometer, and tried their hand first-time cooking butt and brisket in competition. Their brisket was overdone and could not be sliced so I asked them to cube it for turn in. I hope they had fun, found everyone to be supportive, and will come back to compete again.

I’m aware about the reservations going around about helping newbies or sharing BBQ knowledge. Like you, I know there is a fine line between sharing knowledge while maintaining our respective competitive edge. Things like making PVC extenders for tables, how to make a decent box, how to start a smoker, and general instructions is a great way to help out. I received a lot of comments from the newbies that everyone was very helpful and this sort of goodwill will definitely help grow our sport resulting in more participants, larger contests, and larger payouts. As the saying goes, you get out what you put in; and this is true helping newbies. In summary, getting into competition BBQ is an intimidating step especially with all the arcane rules and I suggest we do what we can, individually, and collectively, to help.

Thanks to Mike George and his team of helpers, the Children’s Miracle Network, Gene and John for officiating the event, judges, some who drove a long way, and all the teams who helped make this inaugural event such a successful one at 35 teams. I know Thom Emery helped out in the background and Mike credited Thom repeatedly during the event (I’m guessing Thom is the one behind the BATs).

It was good to see and hang out with John Jackson, inventor of the Stoker System which contributes a lot to our success as we never leave home without it. We’re just amazed about our Grand Champion and back-to-back accomplishment between Costa Mesa and Bakersfield, with Kansas sandwiched in-between.  We came in 2nd Pork, 3rd Ribs, 4th Brisket, and 10th Chicken.  I think the trophies at the BBBB are the biggest BATs I’ve seen in a contest of this size. The GC trophy with the Weber Kettle on top towers over the one we received in Kansas. Brian and I had trouble getting it into our minivan. I’m hoping that my son warms up to BBQ after such an outing. I know he MS and FB his friends with pics and blogs.

<Results – KCBS Site>

<Picture Slideshow>

poster-bbbb-v11

June 6, 2009

Winning over Kansas: Well done for Diamond Bar barbecue master

Filed under: BBQ Articles ALL, BBQ Misc, BBQ contests — Tags: , , , — harry @ 12:34 pm

Winning over Kansas: Well done for Diamond Bar barbecue master
Maritza Velazquez, Staff Writer
Created: 06/09/2009 09:21:24 PM PDT

http://www.dailybulletin.com/search/ci_12557603?IADID=Search-www.dailybulletin.com-www.dailybulletin.com

DIAMOND BAR – Harry Soo’s barbecue is so good, it makes you want to slap somebody.
The saying is the basis of the Diamond Bar resident’s competition barbecue team name – “Slap Yo’ Daddy BBQ.”

“In the South, there’s this saying that if you taste food that was cooked better than your mom cooked, it made you want to slap your momma,” said Soo’s co-worker, Janice Hill, who came up with the team name and encouraged the single father of two to join barbecue competitions.

After being in the competition circuit for a little more than a year, Soo and his teammate, Mark Tung, were named Reserve Grand Champions of the Great American Barbecue Festival May22-24 in Bonner Springs, Kan.

Thom Emery, past president of the California Barbecue Association, said the Great American Barbecue Festival is one of the five largest competitions in the nation and that no team from California has ever won such a prestigious award.

“When you’re from California, they don’t really take you seriously,” said Soo, who cooks as a hobby. “But I think what happened is we really shook up the national barbecue world when a team from California won second overall.”

To win overall titles, teams must have scored the most points in each individual category – chicken, brisket, pork and ribs. Soo and Tung took home a trophy and $4,000 for their latest win.

Soo, an immigrant from Malaysia, got his first taste of barbecue as a student at Texas Tech in 1983.

It wasn’t only the flavor of the food that he enjoyed so much. It was also its origins.

“Barbecue has such an important historical significance in American culture because of its roots, and it’s the only true and original American food,” said Soo, who moved to Diamond Bar to attend Cal Poly Pomona for his master’s degree in 1986.

Although he often experimented with barbecue and attempted to perfect his recipes, Soo didn’t dive immediately into the competitive world.

“Barbecue is as far as I can get from my daily routine, and it’s really a great way to de-stress and to do something completely different from what I do every day,” he said.

It all started in 2006, when Soo, an IT project manager at the Metropolitan Water District of Southern California, helped Hill with the annual “A Taste of Soul” fundraiser for the Black Employees Association at their downtown Los Angeles office.

Soo cooked barbecue brisket, which was met with praise.

A year later, a group of his co-workers decided to create a “bucket list” based on the 2007 film starring Jack Nicholson and Morgan Freeman. On top of a list of their own goals, the group created “stretch goals” for each other, consisting of tasks that would be outside their comfort zone.

For Soo, it was performing stand-up comedy and participating in a barbecue competition. He excelled at both. His group won first place at a company show. Soo, sporting an Afro wig, was the back-up dancer.

At his very first barbecue competition in March 2008, he took Reserve Grand Champion, placing behind Emery, who won Grand Champion at the Palm Desert contest by just four points.

“Harry brings to the sport an inquisitive nature,” said Emery, who hosts several California events every year. “He’s very bright, but he doesn’t have a lot of preconceived notions. He didn’t grow up eating barbecue, so he’s adaptable.”

For the recent Memorial Day weekend barbecue contest, that’s just what Soo did.

“What I learned is that everybody who sampled our product said it’s too spicy,” he said of the Kansas festival. “In California, we have Thai, Vietnamese, we have wasabi, and it’s spicy. We were winning in California. But I realized in Kansas, they like it bland and sweet there. So on Sunday, I toned it down, and lo and behold, we came in second.”

In the open competition, out of 163 teams, “Slap Yo’ Daddy BBQ” came in fourth for the chicken category, 60th for the ribs category, third in the pork category, and 16th in the brisket category. At the end of the competition, Soo had the second highest combined score.

In the invitational contest, for those who have won a sanctioned qualifying contest, Soo came in 25th out of 44 teams.

“What is wonderful about the community of barbecuers is that we’re all united by one common passion,” he said.

Last year, Soo’s team won the “Rookie of the Year” title for the California Barbecue Association. This year, his goal is to win “Team of the Year.”

May 17, 2009

29 Palms Salute to Marine Corps

Filed under: BBQ Articles ALL, BBQ Catering, BBQ Misc, BBQ Parties — harry @ 9:35 am

salute-2009_sml

It was a privilege to join fellow CBBQA members Thom, Kent, and Kyle together with Kathy and Misti to help out at the  29 Palms Marine Corps Air Ground Combat Center to help cook and serve 10,000 burgers and 4,000 hotdogs as part of the Calif. BBQ Assoc. participation in Salute 2009 to honor our brave men and women of the military

Nothing compares to putting a smile on our brave sons and daughters who are putting their life on the life to protect and preserve the freedom we enjoy!

It took 5 hours to smoked-steam two 4′ X 4′ X 4′ pallets of hot-dogs totaling about 4,000 dogs.  After making these 40 hotel foil pans of hotdogs, I asked Thom to switch his sign from “BBQ by Thom” to “Hotdogs by Thom”!

It was a great event even in the 110 degree desert heat with a gentle breeze.  Seeing the faces of our courageous military and their families more than made the event very meaningful and special.

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