Slap Yo Daddy BBQ Blog

 

Lots of Awards

I thought I was dreaming when we got a call for 6th place Best Booth. We’ve never been a best booth team with our bare bones advertising banner approach to decorating our booth.  It must have been the showmanship portion that won us an award as I really enjoy shooting the breeze with the judges who stopped by to chat.  We did well at this KCBS sanctioned contest finishing 3rd overall with 2nd Brisket, 2nd Ribs, 6th Pork, and 21st Chicken amid 27 teams.  I was estatic to learn my buddy Dave Malone, who helped me win GC at Wildomar last week, won his first GC!  Way to go Dave!  Who says it doesn’t pay to be dishwasher/helper on our team!

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Amy Soo, Mimi Tamayo, Wesley Saiki, Natalia Tamayo

It was nice to have my family and friends cook this event and help with the People’s Choice sampling.  We were sold out within several hours with the hungry 50,000 music fans who decended upon BBQ row where teams were situated.   Our BBQ Spaghetti was a big hit and we got clobbered.  Our team tees also sold well and we were able to donate to Operation Homefront and Save The Children charities with 50% of food sales and 20% of tee proceeds.  Our BBQ was written up in the local Desert Sun newspaper

Spanish Seafood Paella w Chorizo and Saffron

Seared Ahi Tuna w Maui Onion Dressing

I prepared a couple of our easy-to-make-on-camp potluck dishes and they were a hit and went fast.  I told those who asked for the recipe that the video and recipes were on my Slap Yo Daddy recipe page if they wanted to try them.  No secrets here!  It’s available for everyone to try.

Fans of TLC BBQ Pitmasters

More fans of Pitmaster Chicken Hat Harry

We were able to meet Mike and Beth from QUAU, who are at time of writing, the number one ranked KCBS team in the nation.  Nice folks who drove 2,000 miles from Illinois to cook this event which was on the Kingsford tour they were on.    I’ll see them in a few weeks in Kansas City as we’re cooking the Great American BBQ on May 22.

Mike and Beth Wozniak from QUAU

A big thanks goes out to Thom Emery for organizing this awesome event. Thanks goes to Kelly and Kathleen for officiating and to all the judges, helpers, and volunteers.  A big thanks goes to my good buddy Chris Juencke for letting us use his FEC500 to help cook our sampling meats.  Congrats go out to all who took a walk!

A big thanks also goes to our terrific Sponsors:  Rocks BBQ System for our Stoker temperature control system, T&H Meat and Sausages for our meat products, TheSlabs.com for our rub products, Cajun Grill for our Weber stainless replacment doors, Smokin Guns for our rubs , Butcher BBQ for our injections, and Snake River Farms for our Wagyu meat products.

Congrats to my buddy Dave Malone for GC. Well done!

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Grand Champions at East vs West BBQ Showdown

Sweet Double Sweep – TLC BBQ Pitmaster’s Harry from Slap Yo Daddy and his roadie Gary from Notley Que win Grand Champion and Reserve, respectively, at the Ultimate BBQ Showdown East vs West at sunny Wildomar, nestled half way between Los Angeles and San Diego.

Notley Q, Otis and the Bird, and Slap Yo Daddy - Top Three Winners!

It was great to be able to cook against my BBQ pitmaster Paduan Gary Notley at our first contest in California for 2010. We came in 1st Brisket, 1st Pork, 1st Beef Ribs, 2nd Chicken, and 5th Ribs at this IBCA-sanctioned event. There were about 50 teams with some from Texas and Arizona. Our fellow competitor Jay Otis from Otis and The Bird from Arizona rounded out the photo-finish for the top three spots. <Results>

I had Dave Malone from All Sauced Up, California 1st Runner Up Rookie 2009, as my helper this time as my regular partner Mark could not make this event. Several friends and relatives also dropped by to help. My daughter Amy Soo and my son’s girlfriend Amy Tsang were there to help sell BBQ samples and sell our Slap Yo Daddy tees. We were able to collect several hundred dollars for our two favorite charities: Operation Homefront and Save The Children.

Several teams were also alumni from my popular Slap Yo Daddy BBQ 101 class and it was wonderful to see them get calls.

Alumini - Barry and Linda Greer

On Friday evening I conducted a mini Rib clinaic for new teams since there were more than a dozen new teams who signed up.  I received lots of positive feedback and it was great to see and hear that BBQ Pitmasters created so much new interest in BBQ.   I also signed lots of autographs for both adults and children

Lots of fans of BBQ Pitmasters

It was great to hang out with our California and Arizona BBQ buddies as the 1 hour between turn-ins allowed for a more relaxed atmosphere and time to shoot the breeze. Our neighbors Chris Rocke from Rancho BBQ invited us for a great breakfast and Mike Reimann frrom AZBBQ cooked us some yummy burgers for lunch.

Kiss Da Cook / Queen

A big thanks goes out to Henry Silvestre for organizing this awesome event. Thanks goes to Kelly and Kathleen for officiating and to all the Rotary Club helpers and volunteers.

A big thanks also goes to our terrific Sponsors:  Rocks BBQ System for our Stoker temperature control system, T&H Meat and Sausages for our meat products, TheSlabs.com for our rub products, Cajun Grill for our Weber stainless replacment doors, Smokin Guns for our rubs , Butcher BBQ for our injections, and Snake River Farms for our Wagyu meat products.

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Slap Yo Daddy at Arizona BBQ State Championship, Scottsdale, AZ

58 teams were shoe horned into a dirt lot by the waterfront in upscale Scottsdale amid the Maserati and luxury car dealers and high-rise condos for the first annual Arizona BBQ Festival and State Championship. Teams as far as Ohio, Washington, and Texas showed up for this one.  We didn’t have to worry because with Mike Reimann and Tom Duncan from AZBBQ Association running the show, everything was well planned and executed.  There were lots of sponsors and participation from local chefs and restaurants.   Viking Range was there too and I was invited onto their grand stage to do a rib cooking demo during the 3 pm slot.

3 pm cooking demo on Grand Viking Products Stage by Harry

In addition to the rib demo, I able to serve my signature Seared Ahi Tuna w Maui Onion Dressing together with some Asian-inspired Coleslaw which was tossed with a Thai-Chili Lime Vinaigrette.  The crowd loved the ribs with the tangy coleslaw and Ahi appetizer.    Due to popular request, I’ve posted the vinaigrette recipe on my Slap Yo Daddy BBQ Recipe page.  A big thanks goes to Phil from AZBBQ who helped cook the 16 slabs of demo ribs while I was busy cooking the contest.

This contest was the first time we had a real chef-in-training join us as an assistant cook.  Celine who is actually French-born and is a student at the Le Cordon Bleu College of Culinary Arts,  but now living in the US, was a great help.  Hopefully, she picked up some BBQ secrets from us during her Saturday stint as part of our team.  She also helped with my Viking rib demo.

Celine, our guest chef from the Le Cordon Blue in Scottsdale

At the awards ceremony, we found out we finished 1st in Chicken, 2nd in Ribs, and 3rd overall.  Not bad considering I screwed up my brisket (undercooked) which came in mid-pack.  Congrats to Vince and Alexa from Rhythm and Que for GC and Brent and Kim from QN4U for Reserve.   Many thanks go to Mike and Tom for organizing this fun event and to all the judges, officials, volunteers, sponsors, and hosts.  We’ll sure be back next year!

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A big thanks also go to our sponsors: Rocks BBQ Systems, T&H Meat and Sausage, TheSlabs.com, Cajun Bandit, Smokin Guns, and Butchers BBQ.

Thanks to our helpers: Celine, Peter, Brian, Pete

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