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To reach Pitmaster Harry email [email protected] or call (909) 973-0334

Email for catering quote if you need a BBQ fix and can’t find real BBQ at restaurants in the Los Angeles / Orange County / San Bernardino / Riverside areas. We can deliver our amazing BBQ to your party cooked to order or chilled/frozen ready to be reheated (call for details).  NOTE: We are NOT a restaurant and our catering kitchen is located in La Verne, California

Holiday Celebrations, Birthdays, Graduations, Retirements, Backyard Parties, or when you want to impress the heck out of your friends, what ever it is, you name it we can help out (we won’t tell if you won’t tell)

To purchase rub and sauce, please go to the SYD Store page

For wholesale sauce orders above 6 bottles, please contact Steve Botkin [email protected] or (714) 276-5845 for pricing

For wholesale rub orders above 6 bottles or orders above 15 lbs, please contact David Sievers [email protected] or (800) 827-8328 for pricing

For tee shirt inquiries, please contact Harry at [email protected] or call (909) 973-0334

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71 comments... read them below or add one

  1. Gymiemac says:

    HI Harry

    Jim McDougall from Ramona here
    Yesterday I made your Pulled Pork & Slap Juice Cole Slaw
    The Pork Butt was wonderful, the best I’ve ever made
    The big surprise was the Slap Juice Cole Slaw WoW !!
    I,m looking foreward to you BBQ Class September 23rd

    Thanx & God Bless

    Jim

  2. Manzanita says:

    We made the Slapilicious Corn Bread in our medium cast iron pans. Huge yield and so delicious!! Thank you, Harry. Best cornbread we’ve ever made.

  3. Gene Brownson says:

    Looking for a injection recipe for a pork roast or pork loin roast i should say. can you help? Thanks!

    Best Regards,
    Gene

  4. smokinmarv says:

    Harry,
    What is your "secret" way of stacking Kingsford Blue briq"s for long cooks? Slobbered all over my pc looking at your agave ribs.

  5. deliasanchez says:

    When will you post future class schedules

    • Harry Soo says:

      I’m still waiting for the contest schedule to firm up for the rest of the year. I didn’t want to schedule a class and then find out that a contest organizer decided to hold a contest on that date. Please sign up for the pre-notification on my class page and you will get an email once I put new dates out. Thanks for your patience and understanding.

  6. bronxbbq says:

    Harry, I’m finally gonna enjoy my weekends off with the purchase of a wsm …my only question now is which size?….gonna be using it for family BBQ ….I have watched a bunch of videos and since I want to concentrate on ribs would the 22 be better than the 18 ?…would like to get your input

    • Harry Soo says:

      Hey bronxbbq:
      If you are cooking for less than 15 persons, the WSM-18 is plenty. If you want more room, the WSM-22 is good. The downside is it uses twice as much fuel when you fire it up versus the 18. Also, it’s heavier if you have to transport it and more cumbersome to clean. Just my $0.02.
      Best of luck,
      Harry

  7. petemckenney says:

    Why am I getting a Adobe Flash Player pop-up in spanish everytime I get on your site???
    Pete McKenney

  8. D Sizzle says:

    Harry, how is it going? I live here in Lancaster and we are having our 2nd Annual Rodeo and BBQ tourney on October 18th, with $10K in prizes. Are you going to make it up to Lancaster for it?

  9. rpg421 says:

    B Garrett
    I keep hearing/reading that some pit-masters do not use water in the pan, but use sand or some other heat absorbent. I have used the WSM for a few years and have always used water; but still learning.What is your preference?

    Bob Garrett

  10. bhirth says:

    HI Harry,

    First, let me say how much i enjoyed your cooking class i took earlier this year. so much so, that i am taking it again later this year.
    i do have a question regarding chicken. i made both breasts and thighs last week using your recipe from my class book. the flavor and moisture of the meat was fantastic. The problem that I had was with the skin. It did not crisp up very well and was tough to eat. I was afraid to leave the chicken on longer for the skin to get crispy thinking the meat would overcook. what did i do wrong?

    thanks…..Brian

  11. Cobra7 says:

    Do you use water, sand or neither in your bowel? Thanks Sean

  12. Dom B says:

    Is there MSG in the Rub ?

  13. Dale53 says:

    Harry (I hope that I can call you Harry?):
    I have just used your recipe for pulled pork. Here is a MOST favorable report:

    http://tvwbb.com/showthread.php?43204-Smoking-a-fine-Boston-Butt-on-the-WSM-Harry-Soo-style

    Thank you for sharing your great skill set and techniques to the rest of us. It is truly appreciated.

    Robert (Dale53) McGee
    SW Ohio

  14. Al Soden says:

    Harry you’re a great motivation for us, that everyone can learn and make great BBQ – without spending thousands on a crazy smoker.

    Q about the giveaways – if multiple awards are drawn on the same day and you can only win once, I’m assuming the most expensive is drawn first?

  15. pmj84 says:

    Hi Harry I am a big fan of yours I am looking for a good brisket rub and injetion

  16. JLeeDaBulls says:

    Hey Harry, love your site! I’m currently using a 22.5 Weber Kettle with a smokenator to make BBQ but I am dying to get a Smokey Mountain but don’t have the money. I’m signing up daily for both your 18.5 WSM giveaway and the thermometer and wanted to check with you to make sure that signing up for two giveaways doesn’t disqualify me in some way. Want to make sure I’m not messing up my chances to get the WSM!

  17. chaim baconman says:

    question – in your brisket recipe on the site, the brisket gets cooked to 170 however i have seen various other brisket recipes that get cooked to 195-203. this is a huge difference. why is there such a difference? thanks

    • JD says:

      Mr. Soo:
      In one of your articles you mention a "good competition sause by doctoring Sweet Baby Rays with apple juice, Pineapple juice, Agave Nectur, Louisana Hot Sauce, and cayenne pepper". Would you share a starting mixture? This sounds like something I could use in the backyard, and easy to mix. I would hate to waste too much trying to get the Apple, Agave, and Pineapple juices in correct proportions
      Thank you…..

    • Harry Soo says:

      I mix my sauces by taste and not by formula. So it’s a bit of this and a bit of that.
      I suggest you start with 1 cup of your fav BBQ sauce.
      Add a sweetener such as honey or agave nectar to your sweetness liking, typically about 1/4 cup depending on how sweet your sweetener is.
      Add your fav hot sauce to spice things up. If you don’t like spicy, skip the hot sauce.
      Add a liquid (apple or pineapple or grape) and stir to thin out your sauce so when you dip a spoon into it and lift it up, the sauce flows like thin gravy.
      Adjust the amount of liquid depending on how thick you like your sauce. I like my sauce thin and that’s what I use for competitions as judges don’t like goopy sauce.
      There you have it. Good luck!
      Harry

  18. Q-Dat says:

    Hey Harry. I am in the process of acquiring everything I will need to try your Umami Brisket recipe. I have the Shiitake mushrooms and the Maggi sauce, but I have a question.

    I bought the sauce from an Asian market in New Orleans, but there were three versions. Made in China, Germany, and France. Through doing some research I have found that there are quite a few different versions of the sauce from all over the world, and according to what I’ve read there can be significant flavor differences. I bought the German version, but I wanted to see if you knew which one you are using. It should be written on the bottle.

    Also I wanted to get your opinion on grinding the Shiitakes into powder and either adding it to the rub or sprinkling on top so that it becomes part of the bark. I’ve never worked with Shiitakes before so I thats why I’m asking.

    Thanks Harry!

    Jason

  19. JDiaz says:

    Hi Harry,
    I took your class this past weekend and really enjoyed it. Quick question… for my homework I plan on cooking a briscuit on a Thursday but serving it on Saturday. Should I cook it all the way through, save the dripping and refrigerate the meat, then on the day of the party reheat the meat to 165 internal temp then slicing and saucing?
    Unfortunately I cant get out of work to cook on the same day of the party.
    Jorge

    • Harry Soo says:

      Jorge, you can cook brisket and pork butt ahead of time and reheat with excellent results.
      Cook, cool, slice/shred, put into half foil pan and cover tightly. A half foil pan will fit one brisket or one pork butt.
      Freeze or refrigerate until you need it.
      About 3 hours before your party, transfer to your 300F oven to reheat to 165F.
      About 30 mins before your party, put meat into pit, make a lot of smoke and dab some BBQ sauce on your apron before you greet your guests.

  20. Hey Harry,

    I’m a big fan, I’ve been watching you on BBQ Pitmasters for years and you really inspire me! I’ve even purchased your rubs from Big Poppa and had them shipped all the way to Newfoundland Canada (that’s as far east as you can go in North America)!

    I’m hoping to get involved with the Canadian Southern BBQ Association in 2015 and enter some Amatuer contests (ribs and whole chicken). I live too far away from any sanctioned contests, so driving will be out of the question, and I was wondering if you’ve ever flown with your 18.5 WSM? If you have, how did you pack it up?

    I’ve looked at a few commercial Rubbermaid type heavy duty plastic cargo boxes, but none are big enough (by my math).

    Any help would be appreciated! Thanks, I love your rubs!

    Jeff

    • Harry Soo says:

      Hey Jeff:
      Never flown with my WSM-18. I usually can borrow one easily. Add a loaner canopy, couple of tables and you are all set.
      I compete regularly using two suitcases around the world once I have a local host to borrow gear.
      Good luck.
      Harry

  21. David Craig says:

    Well, I was hoping to see Slap Yo’ Daddy BBQ at the Memphis BBQ Challenge going on right now. I thought for sure that you would come to Memphis, and show us how it’s done!! 🙂 You at least have your school in Memphis, which is home of the best BBQ in the World. That way, I could be there and learn some trade secrets.

  22. Hey harry do you have any classes on any other day than Saturday in Oakland airport, I would like to attend, but Saturday is impossible for me , do youhave some video teaching a person can buy and learn from, thanks john mcswain.

    • Mimi says:

      Hey John, sorry the classes are on Sat as Harry needs Sunday to fly home to go to work on Monday. We have plenty of recipes and tips on my website: http://www.slapyodaddybbq.com/category/recipes/

  23. Hi Harry

    My dad and I are big fans. My father is 72 and an experienced cook/griller/smoker, though our whole family cooks for fun and sharing with others.

    My dad is in very good health, though he is getting up in age. It would be a very special gift for me to buy myself, my sister, and my mom and dad a cooking class to share. I’m not wealthy, but I can budget.

    Any chance you every come to the Midwest? We live in Minneapolis (not exactly the bbq capital of the U.S.). Would you have an open slot for a 4 people in the summer 2015? Do you have group (4 people) rates? This may not be possible and that is okay. I do want to express that you have made a big impact on my family and our love for bbq and for that I am very thankful to you.

    p.s. – you were always my favorite on BBQ Pitmasters. I love your respect for others, your sheer talent, and your dedication to the craft.

    Very kind regards,

    Scott Neff
    Minneapolis

    • Harry Soo says:

      Hey Scott:
      Thanks for the shoutout. You never know that I may head your way one of these days.
      I’ll be in Chicago for a week in mid-July to spend a week with them as a guest instructor at their Grill School.
      Best,
      Harry

  24. Jimmie Williams says:

    Hey Harry,

    Any chances of a class in San Diego?

    Thanks,
    Jimmie

  25. Adrian Dutney says:

    Hi Harry,

    Adrian from Brisbane Australia
    I have been playing with BBQ for about 7 years and have been running smokey mountains for approx 2 years although I can out cook any restaurant in brisbane I am looking to refine my skills. 1. Can you post your books, rubs & sauces to Australia 2. What is the biggest secret with cooking with a smokey. 3. What do I need to look for in the different cuts.

    I appreciate any assistance

  26. larry wangen says:

    One entry per giveaway per email address per day is strictly enforced. This means you can enter each giveaway once within a 24 hour period.

    does this mean at least 24hrs BETWEEN entrys.?
    or does DAY mean CALENDAR day.?

    Last Day to enter for this Giveaway: October 25, 2014 11:59 pm PST.
    BEST WAY 14.10.26 23:59 PST,

    • WEB Admin says:

      Hi Larry,
      Day means calendar day. So if you entered Oct 25 (regardless of time), you can enter again Oct 26

      Hope this helps

  27. Hey Harry
    Come to Texas & I’ll take your class

  28. HANK BASSI says:

    Why do I get this message when I try to put in my entry today "Previous winners of this giveaway are not eligible to win this giveaway twice."

  29. Scott says:

    Hi Harry Scott from Sandusky, Ohio…Not quite ready for comps yet. Purchased a party q for some dry runs here at home. I’ll will be purchasing cajun bandit door and handle. My questions to you are 1) Do you use the high temp gaskets and 2) From your videos, it looks as if you use grommet holes for the probes. If so, which ones do you use and is there a concern for air leaks using them. Hopefully I’m not "probing" too much with these questions. Scott

    • Harry Soo says:

      Hey Scott:
      1. I don’t use high temp gaskets as the Cajun Bandit doors seal tight
      2. Once you temp probe is in the grommet holes (you can buy them from Rocks BBQ Systems), there is no leakage.
      Good luck!
      Best,
      Harry

  30. Neil says:

    When doing a 12 hour plus brisket on the WSM will I be able to maintain temperature for 6 to 8 hours or more? When roughly would I need to add more fuel if at all?

  31. Gilbert correa says:

    I want to buy some of your rubs is on line the only way to buy them or do you have a store i live in los angeles

    • Harry Soo says:

      Sorry I don’t have a store in Los Angeles. You can buy them from Amazon or website http://www.slapyodaddybbq.com/store/
      Thanks.

  32. trying to order some rub and it keep’s saying inter your zip code i would like to try some but it will dot take my order

    • Harry Soo says:

      Sorry to hear you’re having trouble with your zip code. You can call my co-packer soupbase.com at 800-827-8328 and they will take your order over the phone. Thank you.

  33. Harry Zeitlhofer says:

    Hey Harry, another Harry here in Australia. My sons and I watch the BBQ channel all the time, and we need to get a couple of Slap yo Daddy T-Shirts to wear – can we buy them online from you?

    Cheers

    • Harry Soo says:

      Yes, they are USD $18 each plus shipping.
      What size do you need? You can email me at [email protected]
      Thanks.

  34. Michael walker says:

    Hi Harry what smoker do you use most the 18.5 or the 22.5

  35. Paul Kelley says:

    Did the miso beef short ribs. melt in your mouth goodness.

  36. zaf ismail says:

    Hi harry congratulation on your achievement and success with Slapyodaddy. BBQ. Im from penang and proud to hear Malaysian can succeed in states with only BBQ. And your green tshirt "slapyodaddy.BBQ " is awesome!!!

    well done all the best to you

  37. Monica Romero says:

    I am interested in taking BBQ lessons anytime between January or February 2016
    thanks and best regards
    Móncia

  38. bob bertnick says:

    Harry,
    I just threw out my COS and picked up an 18.5" WSM – thanks for the seasoning instructions.. My questions is, I have a BBQ Guru
    ( Cyber Q ) , would you recommend that I install it on the WSM and if so where ?
    Thanks
    Bob

  39. Thomas F says:

    For Xmas dinner my brother somehow got a hold of a Yak (yes! YAK) brisket. He smoked it, pulled it, and then slow cooked it in his own Bar-b-que sauce. It was delicious. I would be interested to see some recipe using more exotic meats.

  40. Tom Evans says:

    Harry,
    I noticed that your BBQ classes poster has Northern California listed. When are there going to be NorCal classes? Would love to attend in Alameda!
    Thanks!

  41. Terry Busse says:

    Harry
    Will you be doing any classes in the midwest this year?
    Chicago, Minneapolis?

  42. Don Kick says:

    Thanks again for a great class on Mar 19th. I will write up that smoked mac n cheese recipe for you to try. Its a twist on a web post.

  43. Michael Hyatt says:

    Harry,

    Please come to Houston and share your BBQ expertise. I’m sure your class tickets would sell like hotcakes down hear. Do you plan on having any classes in Texas anytime soon?

    Thanks,

    Michael

  44. Ryan Fisher says:

    Harry,
    I love your recipes! I was thinking about making some beef jerky. Have you ever made it / do you have a recipe you could share?

    Thanks so much!
    Ryan

  45. Tyler says:

    Hi – I would like to order a 5lb bag of your Hot rub for delivery to Calgary, AB, Canada (T3H 4S1) but can’t seem to submit my order as it tells me there is no delivery method available. Are you able to advise as to the shipping cost and let me know how to bypass the glitch that prevents me from ordering? Thanks, Tyler

  46. Tana Robison says:

    Hi, Harry!
    I was in great hopes that you received the videos I sent you the other day. I SO hope you did! They were all of the Tech band ( my "Goin’ Band from Raiderland")) I thought you might enjoy seeing them as well as maybe being able to tell some of the updates I had told you about. I really hope thought you got them, but most of all, that they may have stirred up a few memories for you.
    By the way, I just pulled out of the freezer, a nice pork but I am going to smoke. I’ll be thinking of you while I do it.😘 I smoked some ribs the other day and told my husband my new is " barbecue Bitch" hehehe

    Tana

  47. Carl Lindecrantz says:

    Regarding your 2016 Fall Giveaway Snake River Farm’s Big Steak Gift Package; What is the entry deadline for this contest? The rules on the entry page state Last Day to enter for this Giveaway: August 27, 2016 11:59 pm PST. Please respond.

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