Ribeye Steaks SCA Contest Texas How-To Perfectly Cook by Grand Champion Harry Soo SlapYoDaddyBBQ.com

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  • Published on Aug 10, 2018
  • #harrysoo #slapyodaddybbq #scafamily
    Harry shares his black belt tips on how to cook SCA contest ribeye steaks, Click "SHOW MORE" for links and info
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    The Steak Cookers Assoc (SCA) sanctioned cookoff are fun as you compete for cash, trophies, and prizes. Most SCA Steak Cookoffs feature a $1000 first place prize and typically will pay the top ten places in the steak category!
    The SCA's primary focus is STEAK, but they also do ancillary categories to challenge cookers and involve the entire family. It's a fun relaxed environment and a fair competition. For the price of the entry free, SCA events provide all the steaks at an event to ensure a level playing field for the teams. Judging is done double blind so the best cook of the day wins.
    SCA events are family friendly and it's common to see the entire family participating. Often, husbands and wives create their own teams to compete against each other, even father and sons, and sometimes three generations compete at the same event .
    SCA events are a ONE DAY format held on Friday, Saturday, or Sundays. The typical event begins with a cooks meeting at 10am and awards are held about 4pm so travel to an event in a single day.
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    New Here?
    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 27 Grand Championships. I've personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, 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 how-to dinner tasty foodie tenderloin barbeque grilled

Comments • 2 274

  • Harry Soo
    Harry Soo  6 months ago +200

    NOTE: This video shows how-to win an SCA ribeye contest, with SCA judges, and following an SCA color doneness chart. Please DO NOT say that my method is wrong and that salt and pepper, no fat trim, medium-rare is the proper way to cook a steak. I know that tvclip.biz/video/emUPgJcQzlY/video.html. This is a COMPETITION STEAK video. See SCA 3X world champion tvclip.biz/video/kQPc2s-CQmk/video.html. See where the SCA contest is held tvclip.biz/video/J2zMcjXO18c/video.html.
    If you are commenting on MSG, please see my explanation below.
    MSG - If you have eaten a McNugget, you're ingested MSG which is the sodium salt of glutamic acid. Glutamic acid is naturally occurring in your body as that is an amino acid of the 20 amino building blocks of protein and of on Earth. The sodium salt is MSG which your tongue has a taste receptor for. That's why certain foods like spaghetti sauce, burgers, ceasar salads taste good. You have 2kg of glutamate in your body and the fact that you can read and understand my reply is because glutamic acid is a neurotransmitter among the neurons in the human brain. It also tastes good. So, in correct dosage, MSG is safe as it's naturally occurring in many foods. I'll make a full video to explain MSG soon.

    • Gerald Wolverton
      Gerald Wolverton Day ago

      Can't wait for the Video on MSG Use

    • T N
      T N Month ago

      Harry Soo Nice manicure 💅 🤣 @12:37

    • Kenneth Kukowski
      Kenneth Kukowski Month ago +1

      I think you are doing awesome these folks don't know when they go to restaurants they salt and msg 3 or 4 times more than you did ..they want you to keep coming back

    • joe mares
      joe mares Month ago

      Mr soo i need all those ingredients...where do i buy

    • Harry Soo
      Harry Soo  2 months ago

      +Robert Landis Thanks. Be sure to check out my butter aged steak videos
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html

  • Gary's Sprinkler Repair

    Great job on the video, now I feel like I might have an idea on how to cook a Ribeye correctly.

  • XCALI3UR
    XCALI3UR 15 hours ago +1

    Thanks buddy!

  • Theodore Siewierski

    bullshit

    • Harry Soo
      Harry Soo  23 hours ago

      Huh? If you could kindly provide constructive feedback, I'll respond to your comments. Thanks for watching and feel free to browse my 130+ other videos by Playlists where I show backyard and competition black belt tips and techniques

  • Mad Max
    Mad Max Day ago +1

    I dont know about all that msg you coated it in.

    • Mad Max
      Mad Max Day ago

      +Harry Soo I rarely have any of that stuff, mcnuggets are gross

    • Harry Soo
      Harry Soo  Day ago

      Skip msg is you want as it is as good without. This is a comp steak so we use same flavor enhancers found in McNuggets, Doritos, tomato sauce, Parmesan cheese, Caesars salad, soy sauce, and many other foods and condiments

  • pine apple
    pine apple 6 days ago +1

    Accent = pure msg

    • Harry Soo
      Harry Soo  5 days ago

      Hey Pine Apple, you are correct. It's the same MSG found in McNuggets, Doritos, marinara sauce, soy sauce, miso, Caesar salad, Parmesan cheese, cheeseburger, and many other foods. If you are allergic or are against it, please don't use as the recipe is just as good without it.

  • Bob Oso
    Bob Oso 6 days ago +2

    Amazing cooks in your channel sir soo!
    Subscribed and will look in to buy some of your rubs.👍

    • Harry Soo
      Harry Soo  6 days ago

      Thanks for watching Bob. Thanks for trying my rubs. The link is in the description and you can get them from Amazon or my website.

  • Jamiqus Smith
    Jamiqus Smith 10 days ago +1

    WELL DONE no blood

  • Julius James
    Julius James 20 days ago +1

    My mouth is watering

    • Harry Soo
      Harry Soo  19 days ago

      Hey Julius thanks for watching. This comp steak is a lot of work. At home, I like a simple steak like this one tvclip.biz/video/emUPgJcQzlY/video.html. Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • D Jaquith
    D Jaquith 21 day ago +2

    People must have different taste buds at these competitions. For me it's all about the temperature and exact timing with olive oil, salt and pepper .. that's it.

    • Harry Soo
      Harry Soo  20 days ago

      Yes for competition it's not like home cooking to your preference as you have to beat 50 fierce teams in double blind judging by 6 certified and trained judges for a perfect warm medium pink center on the ribeye cut and perfect taste and tenderness on the rib cap Spinalis Dorsi muscle. Not easy to get medium while not overcooking the Spinalis based on 6 criteria. goo.gl/images/gwzth5.
      At home, I cook a steak with salt only and medium rare like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Dalton Thomas
    Dalton Thomas 21 day ago +1

    Does not even look appetizing. If you need salts and a sulfate to have a tender steak you are cooking it wrong.

    • Harry Soo
      Harry Soo  21 day ago

      You are right Dalton. This is a competition steak designed to win money at an SCA sanctioned contest against 50 fierce Texas teams. At home, I like salt only, sear med-rare on a cast iron pan tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Backyardmech1
    Backyardmech1 21 day ago +1

    I just use a little salt and pepper, maybe a touch of Tony Chachere’s, sear both sides, and let it bake in the cool spot of the wood fired grill, until medium, or medium rare.

    • Harry Soo
      Harry Soo  21 day ago +1

      Looks like a great way to cook a home steak. I like mine med-rare, salt only, sear on cast iron pan
      tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Young Slap
    Young Slap 22 days ago +1

    I just want to eat it

    • Harry Soo
      Harry Soo  22 days ago

      Hey Young Slap, if you like steak, I have a few more steak videos on my Playlists
      tvclip.biz/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
      Food Gawker - tinyurl.com/klnclwu
      Pinterest - tinyurl.com/k34kgq6

  • DFA Badminton
    DFA Badminton 23 days ago +1

    "Competition steak"...

    Looks at steaks in a supermarket...

    Settles on choice not prime...

    I give up on life

    • Harry Soo
      Harry Soo  22 days ago

      You get Angus Choice grade at SCA contest so you really have to tease the best flavor and tenderness out of your steak. It would be too easy to cook a Wagyu or Prime steak to perfection on a medium pink in the ribeye and fully tender on the rib cap Spinalis Dorsi which is eaten by the judges.

  • Adrian At And T
    Adrian At And T 24 days ago +1

    Leave the fat alone. I like it more rare, blackened on top.

    • Harry Soo
      Harry Soo  24 days ago

      Yes, be sure to enjoy the steak any way you like. The distribution of preferred steak doneness in USA is 10% rare + 45% med-rare + 30% medium + 15% well done. So everyone likes steak differently. Thanks for stopping by.
      Feel free to checkout my 100+ videos for some grilling ideas
      tvclip.biz/channel/UC4dtbTXdvjo272b5x_mxRBwplaylistsFood Gawker - tinyurl.com/klnclwuPinterest - tinyurl.com/k34kgq6

  • Adrian At And T
    Adrian At And T 24 days ago +1

    I think he cuts too much fat off the meats, I not really a fan of smokers, but I love grilled meats.

    • Harry Soo
      Harry Soo  24 days ago

      Yes, this is a comp steak. Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      For grilled meats, please see my other videos
      Brazilian Picanha - tvclip.biz/video/evrv8N0ioz0/video.html
      Armenian Khorovat - tvclip.biz/video/G28DPe4UdiE/video.html
      Japanese Yakitori - tvclip.biz/video/ljhd1atJiF0/video.html
      Satay - tvclip.biz/video/bDcYRc5tT6g/video.html
      And, for 100+ more videos organized by Playlists to they are easier to find:
      tvclip.biz/channel/UC4dtbTXdvjo272b5x_mxRBwplaylistsFood Gawker - tinyurl.com/klnclwuPinterest - tinyurl.com/k34kgq6

  • Patrick Tora
    Patrick Tora 25 days ago +1

    Thank you for sharing this, I appreciate your lessons thank you

    • Harry Soo
      Harry Soo  24 days ago

      You very welcome. Feel free to watch when you have time
      tvclip.biz/channel/UC4dtbTXdvjo272b5x_mxRBwplaylistsFood Gawker - tinyurl.com/klnclwuPinterest - tinyurl.com/k34kgq6

  • rj zander
    rj zander 26 days ago +1

    HE JUST BATHED THE MEAT IN MSG

    • Harry Soo
      Harry Soo  26 days ago

      Yes, this is a comp steak so we use the same MSG found in McNuggets, Doritos, Spaghetti sauce, Parmesan Cheese, Soy Sauce, Caesar salad, Worcestershire, cheeseburgers, pizza, and hundreds of other food. At home, I like simple salt, no trim, and sear on cast iron pan med-rare tvclip.biz/video/emUPgJcQzlY/video.html ; See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html. Have fun and thanks for stopping by.

  • Jerome Staab
    Jerome Staab 27 days ago +1

    Do you season with the same ingredients if you're cooking for the family/friends Harry? Keep the videos coming good sir.

    • Harry Soo
      Harry Soo  27 days ago

      Hey Jerome, cooking it this way is too much work. :-)
      At home, I like simple salt only and sear med-rare on a cast iron pan tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Brannon Watson
    Brannon Watson 27 days ago +1

    This guy, could make a better steak in my sleep

    • Harry Soo
      Harry Soo  27 days ago

      Hey Brannon, you're probably a better steak cook than me. Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • QE ornotQE
    QE ornotQE 27 days ago +1

    Your meat is insanely priced, America.

  • Erick Rosales
    Erick Rosales 27 days ago +1

    This is the first cooking vid i see where someone actually adds more flavor in the middle of all the cooking..some at first or towards the end but the key is when the meat mussle expans in heat so it gives room for flavor to seep i to it

    • Harry Soo
      Harry Soo  26 days ago

      +Erick Rosales Always do what you feel is the best way for you. That's what is wonderful about grilling and barbecuing. Be happy and spread love and kindness any way you see fit.

    • Erick Rosales
      Erick Rosales 27 days ago +1

      +Harry Soo so.ething ive nottice in the process the marinated i enjoy is oil base so it only sits on top of the product even tho i make sure to use my palm to press it ontop..but the blood and mussle and fat and meat push it off..only when its starts making the meat sizzle is when the poars open up and allow what ever i throw at it to mix in and fuse with the meat..but the oils burns right off when in contact with heat..so i just use sause after on the side and dip the meat it. Help me with new methods,im trying to use this oil base brand? Ill keep u updated

    • Harry Soo
      Harry Soo  27 days ago

      Good to season before, during, and after. Works for winning BBQ contests and I suspect works for home cooking also. Give it a go and let me know if it works for you. Thanks for stopping by

  • Francis Caina
    Francis Caina 28 days ago +1

    I cried when you trimmed the fat :(

    • Francis Caina
      Francis Caina 28 days ago

      Yeah, good luck to you friend!

    • Harry Soo
      Harry Soo  28 days ago +1

      If even one of 6 judges who eat your steak don't like fat, your $1,000 check is gone. So if it's not there, the judge cannot score you down. A lot of strategy goes into competition that don't apply for home cooking

  • pistol pete
    pistol pete 29 days ago +1

    Steak is one of the most overrated things I've ever had.

    • pistol pete
      pistol pete 29 days ago

      +Harry Soo hahah nice promo

    • Harry Soo
      Harry Soo  29 days ago

      You may be right . . . until you try one of these tvclip.biz/video/emUPgJcQzlY/video.html

  • Scott Part Time Chef

    keep making good content 🙂

  • Thomas Saldivar
    Thomas Saldivar Month ago +2

    That is SOOOO over cooked!
    Lol
    Who decided that these judges knew what proper flavor was??

    • Harry Soo
      Harry Soo  Month ago

      The distribution of preferred steak doneness in USA is 10% rare + 45% med-rare + 30% medium + 15% well done. So everyone likes steak differently. In an SCA contest, you have to cook to a color chart goo.gl/images/gwzth5; www.steakcookoffs.com/. At home, I like simple salt, no trim, and sear on cast iron pan med-rare tvclip.biz/video/emUPgJcQzlY/video.html ; See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html. Have fun and thanks for stopping by.

  • Juanito Javier
    Juanito Javier Month ago +2

    Did the package say superior marbling.... you should try buying from a meat company and not a supermarket

    • Harry Soo
      Harry Soo  Month ago

      Hey Juanito, the SCA provides the meat and they supply Angus Choice so I bought that grade to make this video so you can tease the best result from Choice Angus. Your entry is judged by six certified SCA judges and have to cook the ribeye with a warm medium pink center which they inspect with a cut into the ribeye. They don't eat the ribeye but the rib cap muscle (Spinalis Dorsi). It's not easy to cook the middle of the steak medium and no overcook the rib cap.
      SCA color chart goo.gl/images/gwzth5
      www.steakcookoffs.com/
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Mike Krusz
    Mike Krusz Month ago +1

    Wow never knew so much work went into a steak competition!! You're a master at your craft! Great video !!

    • Harry Soo
      Harry Soo  Month ago

      Thanks Mike for watching. Please see my Steak Playlist for many more steak videos.

  • Mark Fischer
    Mark Fischer Month ago +2

    While this may win prizes at contests it won't win a prize from me at my dining room table. I like my steak medium rare. I also like the surface much more caramelized, so much so that you cannot see the grill marks.

    I've ruined more steak than anyone I know before I learned how to cook steak the way I like it. My favorite is prime grade New York Strip Steak which is not all that expensive at Costco. According to Wine Spectator Magazine who wrote an article many years ago about steak houses, the best steak houses use a fire about 1000 degrees F to 1600 degrees F. I've noticed that steak houses generally use coal or wood burning fires and they do NOT contain the heat to simultaneously cook steak on the side not facing the source of heat the way a BBQ grill does. This focuses most of the heat on the side being caramelized. I've observed that what really sears the meat to caramelize it is flame from fat dripping on to the heat source. Modern gas grills have flame guards which protect the burners and allow the flaming fat to fall to the bottom of the firebox. They are not satisfactory. If you don't want the inconvenience of cleaning coal ashes every time a good solution is to use a lava rock adapter. The lava rocks get very hot, provide uniform heat, and retain the flaming fat to sear the meat.

    You can use salt to help remove moisture by applying it at room temperature and then patting it dry with paper towels after about half an hour or so. Moister slows the cooking process and increases the gray area below the surface. If you put oil on a steak before salt you create a barrier for the salt because salt does not dissolve in oil. Apply the oil afterwards. The oil will increase the flaming and sear the meat more quickly. I sear my meat first on both sides and then put it into a preheated 200 degree oven until the inside is about 120 degrees F. I do not put fresh ground pepper on my steak until after it is cooked. I do not want to cook the pepper especially at high heat. The steak must also be sufficiently thick, at a bare minimum 1 1/2 inches but 2 to 2 1/2 inches is better. The problem with thin steak is that you will overcook the inside before the surface is sufficiently caramelized.

    • Harry Soo
      Harry Soo  Month ago

      Thanks for stopping by and sharing your wealth of knowledge and thoughts about cooking steak. If you care to see more steak videos, please see my Steak Playlist. tvclip.biz/video/kQPc2s-CQmk/video.html

  • The Road King
    The Road King Month ago +1

    Well...........I'll be there to judge anytime and give you my opinion. Rib eye steak is my favorite.

    • Harry Soo
      Harry Soo  Month ago

      You sure can next time you drop by LA!

  • Jerry Potter
    Jerry Potter Month ago +1

    Asian cowboy pit master. As a half white half Mexican Texan, much respect to how much discipline you've put into this! I love steak and bbq.

    • Harry Soo
      Harry Soo  Month ago

      Hey Jerry, thanks for stopping by and your kind words. If you love steak, please check out my 10+ steak videos.
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Alezandra Finerson
    Alezandra Finerson Month ago +1

    Warm medium pink center, I love it!!! I appreciate this video and your comment. I am so sick and tired of these so called experts preaching and judging people who can appreciate a steak without it being rare or medium rare. I shall eat my steak anyway I damn well please...WARM MEDIUM pink center 🤣👍🏽
    Good luck to you sir on all of your endeavors, I'll be rooting for you all the way from NYC👍🏽✊🏽

    • Harry Soo
      Harry Soo  Month ago

      Thanks for the support. Folks who don't compete in steak contests probably are not aware it takes a lot of skill and practice to get a medium center as you are judged on a diagonal cut but the judges only taste your rib cap Spinalis Dorsi muscle which can be overcooked when you get the eye to medium. It's a challenging balancing act IMHO.

  • Kenneth Kukowski
    Kenneth Kukowski Month ago +1

    Noooo the cap is where it's at for competition steaks if a judge gets a big piece of fat you have no chance of winning ..
    I am positive that his ribera at home is different.
    Yes great steak places will do medium rare but he is showing how to win a competition steak contest
    I have judged only 4 contests Memphis Nashville and Paducah 2 X's. .
    And I have been in 4 contests. .did not win any but this video is what almost every competition chef does

    • Harry Soo
      Harry Soo  Month ago

      Hey Kenneth, your observations are spot on as you have judged an SCA contest. Here’s how I cook at steak at home with salt only, medium rare on cast iron pan - tvclip.biz/video/emUPgJcQzlY/video.html. Please see how a 3-time Texas world ribeye champion Johnny Joseph does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      Thanks for stopping by. Feel free to binge watch my 100+ videos especially my Steak Playlist for more steak videos.

    • Kenneth Kukowski
      Kenneth Kukowski Month ago

      Ribeye

  • Paupers Budget
    Paupers Budget Month ago +1

    How do you deal with hard fat and silver skin?

    • Paupers Budget
      Paupers Budget Month ago

      +Harry Soo ok thank you

    • Harry Soo
      Harry Soo  Month ago +1

      The fat at fridge temp of 34F should not be hard. Send me a pic of your raw steak to harsoo@yahoo.com and I'll take a look. Just reference this TVclip comment in your email title as I get a lot of email. Thanks.

    • Paupers Budget
      Paupers Budget Month ago +1

      +Harry Soo Maybe the fat seems hard because it is cold? If I raise it up to room temp will it seem softer? I took a fork and tried to tenderize it while it was just out of the fridge. Should I have let it get to room temp before using the fork on it? Just a note, my grill griddle that I use only goes up to 400 f Thanks for the tips and info

    • Harry Soo
      Harry Soo  Month ago

      I suggest you look around for another source or store for your ribeyes. A nice ribeye does not have hard fat in the middle. Where are you buying your steaks? I get good ones from the Sams and Costco here in Los Angeles.

    • Paupers Budget
      Paupers Budget Month ago +1

      +Harry Soo What do you do it the hard fat in in the middle of the steak? I seem to get a lot of ribeye steaks that look nice but they have that HUGE hard fat in the center with silver skin attached.

  • Raymond Johnson
    Raymond Johnson Month ago +1

    Do you take the steak from the Frig to the grill? On some Rib video's, they talk about getting the meat to room temp before putting it on the grill. Does it matter? I guess not, because you take yours off the smoker at 110 degrees - it just might take a few minutes more on the smoker if cold.

    • Raymond Johnson
      Raymond Johnson Month ago +1

      +Harry Soo Wow, that is so helpful and makes mucho sense. Thanks for the tips, I can't wait to try it out!

    • Harry Soo
      Harry Soo  Month ago

      Hi Raymond, the general guideline is when smoking meats, put into smoker straight from the fridge at 34F for the longest temperature gradient rise to 110F to allow for maximum smoke penetration. Avoid applying products with oil when smoking as the oil will clog the pores and less smoke will penetrate the meat. When grilling, you can let it rise to room temp like this video tvclip.biz/video/emUPgJcQzlY/video.html . You can schmear with oil when grilling also . If you like, you can watch a three-time Texas World Champion - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Kenneth Kukowski
    Kenneth Kukowski Month ago +1

    A lot of butchers also call the cap the girdle

    • Harry Soo
      Harry Soo  Month ago

      Thanks for pointing it out. Cheers Harry

  • BeyerT1
    BeyerT1 Month ago +1

    So they put so much crap on the steak that you can't even taste the meat anymore.

    • Harry Soo
      Harry Soo  Month ago

      You are right. These are competition steaks designed to beat out 50 fierce Texas teams in an all out steak contest in double blind judging by certifed SCA judges. www.steakcookoffs.com. At home, I like simple salt only, med-rare sear on cast iron pan - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html.
      I have 120+ videos including more steak videos if you like to cook steak tvclip.biz/video/kQPc2s-CQmk/video.html
      Thanks for stopping by.

  • Graeme Meadows
    Graeme Meadows Month ago +1

    Now that is exactly how you hung kung fui, Bruce lee an angus rib eye cut lean. I would serve it like this all day long at home like this and for that matter, my belly would enjoy it also. Flavors are much like the weather much the same as under vs over. Personally, it`s a lucky a dip/draw. People will all try and have there say?. 2 ruby reds to those that need a different flavor set. Comp is Comp ( Contest), otherwise, GTFFO of the kitchen and stick to home cooked where your guests will also still say that is not right. No such thing except in a comp (STANDARD. I am not saying comp is right? This video explained it all correctly well done Harry Soo. I love how other`s try and indemnify themselves based over a video.

    • Harry Soo
      Harry Soo  Month ago

      Cooking to win $$$ and bragging rights means it's the madness of perfection. You gotta do more to bring home that check. Happy Super Bowl Sunday!

  • Matty M
    Matty M Month ago +1

    I'm really glad I watched this highly informative video. I know now for certain that I don't want to enter any competition bbq contests. To have to ultimately over cook such a fine cut of beef would hurt my soul. Having barbecued nearly my entire life of 41 years I'm confidant that outstanding quality beef isn't prepared in competition style. Nothing wrong with your application as far as setting out to win a contest but simply put the contests are wrong in their approach and that's very disappointing. I'm certain however that Harry can cook a proper steak without fail so don't take my comments as a criticism of him.

    • Harry Soo
      Harry Soo  Month ago +1

      Here are more steak videos if you're interested as that's my passion to find the best steak methods in the world.
      40-min Prime Rib - tvclip.biz/video/v8oRbM97fiU/video.html
      60-day Aged Prime Rib - tvclip.biz/video/41-BVbRKAgY3/video.html5-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      0-30-60 Butter Age - tvclip.biz/video/K8g5q-mVBsM/video.html
      Cowboy Steak like Brisket - tvclip.biz/video/PZg8aU4gZtIP/video.htmlrime Rib on SYD site - tinyurl.com/y7jvu9le
      Brisket A5 Japan - tinyurl.com/y8zopedt

    • Harry Soo
      Harry Soo  Month ago +1

      Hey Matty, totally agree with you. It's too much work shown in my video to prepare a comp steak to try to beat 50 other fierce Texas teams. Here’s how I cook at steak at home , salt only, med-rare, sear on cast iron pan- tvclip.biz/video/emUPgJcQzlY/video.html Please see how how my Sensei Johnny Joseph, 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Peter Koenig
    Peter Koenig Month ago +1

    i find grass fed way better then just choice, cost more but man, its amazing, you can find some with HUGE rib cap end meat =D

    • harsoo
      harsoo Month ago

      +Peter Koenig I had some fantastic beef used in my Sydney class and it was from Tasmania and grass fed. It was delicious!

    • Peter Koenig
      Peter Koenig Month ago +1

      +Harry Soo our Open Nature beef is from AUS, and the parents only grass feed, so on and so forth threw the generations. they dont eat any grain what so ever, thats why its so small.

    • Harry Soo
      Harry Soo  Month ago

      Grass-fed and grass-finished is great tasting beef. For some reason in America, the population's taste preference is grass-fed and grain-finished by a large margin. What is ironic is that all cattle eat grass and are grain fed the last 16 weeks before slaughter. And they charge more for grass-finished beef! :-)

  • Harry Soo
    Harry Soo  Month ago +6

    Hey Brian Moses, about 2% of America believes the world is flat so about 6 million Americans will go to their grave believing in what they believe. I have learned Brian that when people are against something (such as MSG) or they believe they are allergic, no amount of science or double blind tests can convince them. So I just tell folks who believe that MSG is evil to avoid foods with MSG. Once they realize they have been eating McNuggets and Doritos, I hope the light of knowledge will come on. If not, they will be among the 6 million world-is-flat Americans! I have tried my best such as in 13-min MSG talks such as in my prior videos tvclip.biz/video/LGQRG04Xi1Y/video.html

  • Lopez 400
    Lopez 400 Month ago +1

    UPS me some please!!!!!!

    • Harry Soo
      Harry Soo  Month ago

      Hey Lopez400 if you live in Los Angeles, you're welcome to pick up some barbecue as I have lots of frozen Q from my classes, catering, and videos! Thanks for stopping by.

  • TruthSeeker
    TruthSeeker Month ago

    I don’t know what SCA stands for but if this were my competition I wouldn’t allow all those premixed spices haha. Ingredients would also have to be organic or it doesn’t count as cooking. Steak looks good tho, I would prefer mid rare. I understand this steak was made to the particular competitions standards.

  • DHMovie100
    DHMovie100 Month ago +2

    What ever happened to doing the Quadriller then only turning the steak "ONCE"! There are people who think they know how to GRILL a steak (Mr. flip flop) and people who know how!!

    • Harry Soo
      Harry Soo  Month ago

      Have fun and do it your way as there are many ways to steak perfection. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • 00 Buck
    00 Buck Month ago +1

    Thank you for sharing some secrets looks great

    • Harry Soo
      Harry Soo  Month ago

      Thanks for stopping by. Feel free to checkout my other steak videos
      Cowboy Steak like Brisket - tvclip.biz/video/PZg8aU4gZtI/video.html
      Wagyu at home - tvclip.biz/video/emUPgJcQzlY/video.html
      World Steak Champion - tvclip.biz/video/kQPc2s-CQmk/video.html
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      0-30-60 Butter Age - tvclip.biz/video/K8g5q-mVBsM/video.html

  • Savannah Jamison
    Savannah Jamison Month ago +1

    Just really wanted to see you cook a great steak but couldn’t get through it for all the talk about the contest, just talk about cooking the steak

    • Harry Soo
      Harry Soo  Month ago

      Sure Savannah. This was a comp video you watched,
      Please see how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      0-30-60 Butter Age - tvclip.biz/video/K8g5q-mVBsM/video.html
      Cowboy Steak like Brisket - tvclip.biz/video/PZg8aU4gZtI/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Nathan Johnson
    Nathan Johnson 2 months ago +1

    Lafrieda has the real competition steaks

    • Harry Soo
      Harry Soo  2 months ago

      Yes, they do. This one also has great beef. primefooddistributor.com/
      I have a BIsteca Alla Florentina video coming soon featuring their 40+ days dry aged prime beef.

  • Nathan Johnson
    Nathan Johnson 2 months ago +1

    You started off wrong by going to walmart

    • Harry Soo
      Harry Soo  2 months ago

      I know it's unusual but the Walmart in Diamond Bar stocks Certified Angus Beef, American Lamb, Grass Fed beef, and Duck breast. Drive 3 miles away and that Walmart carries meat that I would not buy. So it depends on which Walmart you drive to.

  • Kevin Agee
    Kevin Agee 2 months ago +2

    i made ramen today. i even got fancy and put spinach in it.

  • Max Payne
    Max Payne 2 months ago +1

    I hope you dont throw away that fat. I eat that for breakfast.

    • Harry Soo
      Harry Soo  2 months ago

      Save for grinding into beef sausage or grind into hamburger!

  • jiismo
    jiismo 2 months ago +1

    FFS all you people whining about MSG...please research the cap you spew. Don't regurgitate some garbage you heard on the tube in the 60s,70s, or 80s. www.deliciousliving.com/health/nutrition/brief-and-interesting-history-msg/

    • Harry Soo
      Harry Soo  2 months ago

      Thanks for the article. Such is the polarized passion over a food additive like the debate over fat side up or fat side down brisket! I suggest to my students to exercise common sense and avoid any ingredients they don't like in my recipes! Thanks for stopping by.

  • Fernando Mendoza
    Fernando Mendoza 2 months ago +1

    Too objective to say competition steaks. Says who? Who judges? Be happy cooking in your backyard and leave the stereotypes behind. And buy your food somewhere else

    • Harry Soo
      Harry Soo  2 months ago

      Hey Fernando, these methods are for winning money at SCA contests. www.steakcookoffs.com/
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Mimsk
    Mimsk 2 months ago +1

    Loved it, Thanks for sharing.

    • Harry Soo
      Harry Soo  2 months ago

      Thanks for stopping by. Please see how I cook a steak at home tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Roger Johnson
    Roger Johnson 2 months ago +1

    My opinion in using the mallet is better on chicken and pork. When using on beef , I was told that it makes the fibers longer giving them a rubbery texture

    • Harry Soo
      Harry Soo  2 months ago

      Thanks Roger for the insight. Looks like I have to do another test video experiment on mallets to validate your hypothesis!

  • Troy Stafford
    Troy Stafford 2 months ago +1

    Thats not how to cook a Steak in Tx...

    • Harry Soo
      Harry Soo  2 months ago

      Sorry bad link. Here it is tvclip.biz/video/kQPc2s-CQmk/video.html

    • Harry Soo
      Harry Soo  2 months ago

      Yes, a competition steak in Texas. Please see how Johnny Joseph from Mesquite and 3 time world champion does his youtu.because/kQ4Pc2s-CQmkSe. At home I like simple like this tvclip.biz/video/emUPgJcQzlY/video.html

  • Jamaal Gardner
    Jamaal Gardner 2 months ago +2

    It’s not “stake” people. It’s spelled “steak.” Lol

    • Harry Soo
      Harry Soo  2 months ago

      Steak, stake, steel slats, all the same :-)

  • Darren Reichert
    Darren Reichert 2 months ago +1

    Steaks from Sam's Club? Walmart and Sam's Club had the lowest quality beef around, except maybe Food Lion grocery stores. You can cook them absolutely perfect and end up with a chewy non flavorful steak. No wonder you need MSG and tenderizer.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Darren, Walmart stocks their stores differently in various parts of America. In Los Angeles, they compete against Whole Foods and carry grass fed beef, organic meats, lamb, beef short ribs, Angus, and Prime. Yes, I've also shopped at Walmarts where only the cheapest and lowest grade meats are sold. It varies by neighborhood.

  • Joe A
    Joe A 2 months ago +1

    Can’t find that Head Country marinade online or in stores :/ any suggestions on where I can find it?

    • Joe A
      Joe A 2 months ago +1

      Harry Soo thank you! Love your videos and definitely gonna buy some of this beef rub for my steaks!

    • Harry Soo
      Harry Soo  2 months ago

      Hey Joe, I can't find it on Amazon nor online so please use Lea and Perrins Worcestershire instead.
      Buy BBQ Gear on Amazon Harry likes: tinyurl.com/yb9o526a

  • Bobby Sweeney
    Bobby Sweeney 2 months ago +1

    Wow, okay. I'm going to have to watch these a few times to take all this info in. Lol
    Fantastic!!!
    Cheers

    • Harry Soo
      Harry Soo  2 months ago

      Feel free to binge watch my 100+ videos when you have time and let me know if you have questions. Cheers!

    • Bobby Sweeney
      Bobby Sweeney 2 months ago

      Yep, I'm a white belt...

  • Shoman Blues
    Shoman Blues 2 months ago +1

    wow, you trimmed off the best part.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Shoman, the SCA judges eat the spinalis dorsi or ribcap muscle. So if you leave the fat on, one or more of the six SCA judges can take issue with the fat. As a winning strategy, we like to say "If it's not there, you cannot score me down". Even is one judge gives you less than perfect score, you can kiss thousands of $ good bye. At home, I don't trim, salt only, sear medium rare on cast iron pan - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • MICHAEL THOMPSON
    MICHAEL THOMPSON 2 months ago +1

    Do you have a tri tip video?

    • Harry Soo
      Harry Soo  2 months ago

      Yes, please take a look
      Tri tip like brisket - tvclip.biz/video/wCdJl7lnvtU/video.html
      Tri Tip Wellington - tvclip.biz/video/8ZQRVGhH4UE/video.html
      Tri Tip Throwdown - tvclip.biz/video/n9Pjm9lp1-I/video.html

  • Ted McCauley
    Ted McCauley 2 months ago +1

    Never thought about putting a steak anywhere near a Treager Grill, but to pre-cook sounds good. Great job, not a fan of grill marks though, prefer to brown the whole steak.

    • Harry Soo
      Harry Soo  2 months ago

      I concur Ted. This is a comp steak so the odds are better with grill marks when the 6 judges score your steak on Appearance versus a flat sear which I prefer (Of course what I just said is a 3-hour argument!).
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html Please also see my butter age videos 35-day Butter Age - tvclip.biz/video/ZRBZKDkitU06/video.html0-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html

  • A Watkins
    A Watkins 2 months ago +1

    How about this.....The SCA judges can come to my house and I will make them the best ribeye on the planet. @Harry Soo you can come to and I will show you how.

    • Harry Soo
      Harry Soo  2 months ago

      +A Watkins Delicious sound steak recipe Watkins! Be sure to watch my butter aged steak videos
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html

    • A Watkins
      A Watkins 2 months ago +1

      Simple is better but many underestimate the need to prep the steak. I cook on extremely high heat 700+ use Lawry's and generous with Kirkland's sweet mesquite rub. I do a compound butter (sometimes) or a cheese sauce (sometimes). Cheese sauce I make is carmalized onions, in a reduced heavy cream with parmaisan cheese and blue cheese crumble mixed in right at the last. @ Harry I'm sure your steaks are excellent just teasing you a lil. Good luck on your competition.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Watkins, sure, best way to find out is to pay the $300 entry fee, draw a poker chip to get your two steaks, and cook an SCA contest and see how your steak does against 50 fierce Texas teams. I can't beat them with my home methods so perhaps you can and take home thousands of dollars of prize money! :-)
      At home I like simple salt and sear on cast iron pan with no trim. tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Marnix Simon
    Marnix Simon 2 months ago +1

    How very USA.... precut supermarket meat... shows the non-existence of taste

    • Harry Soo
      Harry Soo  2 months ago

      Yes, you must not be from the USA. Most of the art of butchery has been replaced by mechanized means and the days of primal and retail cuts are gone. 20,000 head of cattle are processed a day in some facilities and the 1,400 lb raw carcass is USDA-certified fabricated into boxes of cyrovac meat that ends up on our grocery shelves, That's how we pay $10 per lb for prime cut and $8 for choice grade ribeyes. I've visited farms to learn about the farm-to-table movement but the art of butchery is dimishing in USA. My busiiness partner owns The Corner Butcher in LaVerne and most butchers no long know how to as they are actually meat cutters.
      www.slapyodaddybbq.com/2015/08/pitmasters-harry-and-donna-visit-white-oak-ranch-oregon/
      www.slapyodaddybbq.com/2015/08/pitmasters-harry-and-donna-visit-askew-farms-oregon/
      When at home, I like simple salt, no trim, and sear medium rare on cast iron pan tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • mdspider
    mdspider 2 months ago +1

    Accent contains MSG I believe. That would give me an immediate migraine headache and rapid heart beat. I'm highly allergic to MSG.

    • mdspider
      mdspider 2 months ago +1

      Harry Soo Thanks. I look forward to upping my game with you.

    • Harry Soo
      Harry Soo  2 months ago

      Yes, stay away from MSG. Recipe is just as good without it. Don't eat any McNuggets or Doritos as those have MSG also. Also, a lot of seafood has MSG as it's concentrated in their flesh as Mother Nature uses Glutamic to buffer the salinity of the ocean in the flesh of sea creatures. At home, I use salt only - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • 007coleyfoley
    007coleyfoley 2 months ago +1

    COLEY FOLEY SAYS: AH, THE THINGS THAT "OUTBACK" PROBABLY JUST DOESN'T DO... HAHAHA!

    • Harry Soo
      Harry Soo  2 months ago

      I don't think they butter age their steaks!
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html; Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Chrizzly Atoms
    Chrizzly Atoms 2 months ago +1

    Well I guess I’ll win no contest. I’d never put all that crap on a steak. Dry brine with kosher salt for 24-48 hours and then pepper and garlic only.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Chriz, here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      I have a video coming soon on how when it is best to salt your steaks.
      Also, I have some butter aged steak videos
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU06/video.html0-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      Thanks for stopping by

  • Rob Geist
    Rob Geist 2 months ago +1

    Thats a lot of MSG on those steaks!

    • Harry Soo
      Harry Soo  2 months ago

      Hey Rob, yes the amount shown is intended to win a SCA contest. steakcookoffs.com
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      Thanks for watching

  • Ken Eady
    Ken Eady 2 months ago +1

    I enjoyed watching you do this. I find myself not happy eating steaks out. But my youngest son learned how to make them well at home. I'll have to share ur video with him.

    • Harry Soo
      Harry Soo  2 months ago

      Thanks Ken for watching. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      Google.gl/images/gwzth5://youtu.because/kQ4Pc2s-CQmkSee

  • Justin Torres
    Justin Torres 2 months ago +1

    you know meat competitions have gone wrong when you have to add chemicals to meet some judges criteria.

    • Harry Soo
      Harry Soo  2 months ago

      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      Google.gl/images/gwzth5://youtu.because/kQ4Pc2s-CQmkSee

  • Justin Torres
    Justin Torres 2 months ago +2

    MSG!!! gotta be kidding. heck nah

    • Justin Torres
      Justin Torres 2 months ago +1

      +Harry Soo thanks for sharing those

    • GunClingingPalin
      GunClingingPalin 2 months ago +1

      Yeah ruined those steaks with that Accent MSG.

    • Harry Soo
      Harry Soo  2 months ago +1

      This is a comp steak to win prize money. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      Google.gl/images/gwzth5://youtu.because/kQ4Pc2s-CQmkSee

  • Justin Torres
    Justin Torres 2 months ago +1

    you trimmed the fat and a half pound of meat lol

    • Harry Soo
      Harry Soo  2 months ago

      Only for comp and not at home. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      Google.gl/images/gwzth5://youtu.because/kQ4Pc2s-CQmkSee

  • Anthony LaMarca
    Anthony LaMarca 2 months ago +1

    Harry Soo, keep the videos coming! I mostly just bbq for home but I do a competition here and there. Love learning the secrets! Haven't gotten a chance to do a SCA comp but it will happen eventually!

    • Harry Soo
      Harry Soo  2 months ago

      Tha ks for watching Anthony!

  • Robert Landis
    Robert Landis 2 months ago +1

    I've read through all the comments on here and all the people on here calling him out on the preparation are idiot's. He's not cooking it the way you like it. He's making for the judges. Who cares how you make it. Harry is trying to win money. This is what hes been doing for a long time now. I've watched him cook on pitmaster and I'd eat anything he would serve me. When I'm ever in that area I'm going to Slap Yo Daddy BBQ.

    • Harry Soo
      Harry Soo  2 months ago

      Thanks Robert Landis for your support and kind words. Keep spreading BBQ love

  • Czeal Tamahawk
    Czeal Tamahawk 2 months ago +1

    Why am I even watching this. Bunch of unhealthy seasoning that gives your azz a colon cancer.

    • Harry Soo
      Harry Soo  2 months ago

      This is a comp steak recipe that has the same FDA approved ingredients as used in McNuggets and Doritos, and many other foods. Avoid if your allergic to McNuggets or are against FDA approved ingredients. Recipe is as good without them. At home, I like simple salt tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      Google.gl/images/gwzth5://youtu.because/kQ4Pc2s-CQmkSee

  • TheDynamicsolo
    TheDynamicsolo 2 months ago +1

    DULL KNIFE BRO.....SHARPEN, YOU ARE SAWING THE MEAT,NOT TRIMMING.

    • Harry Soo
      Harry Soo  2 months ago

      Me bad
      Best Pitmaster Knives are
      https:/and/youtube's.be/RRarBWyglwM
      Knife sharpening
      tvclip.biz/video/__n2LtInFKU/video.html
      Whetstone sharpening
      tvclip.biz/video/e_c3bC2W86w/video.html

  • SocialBlues
    SocialBlues 2 months ago +1

    Chefs love red or hot pink meat in the center. Scares the crap out of me! I'm a medium guy. Brown with just a lil pink.

    • Harry Soo
      Harry Soo  2 months ago

      Since the perfect steak is personal preference just enjoy it you way. Thanks for stopping by

  • KRAM R
    KRAM R 2 months ago +1

    Too many steps just to cook a fkn steak. You over exaggerate everything. It's not rocket science too cook a steak.

    • Harry Soo
      Harry Soo  2 months ago

      This is a competition recipe. At home I like simple salt only no trim tvclip.biz/video/emUPgJcQzlY/video.html

  • mel niel
    mel niel 2 months ago +1

    Accent and many other "flavor" seasonings have MSG and other synthetic non-foods!(no problem for judges) but don't want to feed your family that !

    • Harry Soo
      Harry Soo  2 months ago

      Hey Mel Niel, I do enjoy McNuggets and Doritos which contain the same FDA food additives. If you're allergic or against them, please exercise your free choice and don't use them. My recipe is just as good without them. At home, when not cooking comp steak, I like simple salt, no trim, and sear medium rare on cast iron pan tvclip.biz/video/emUPgJcQzlY/video.html . If you like, you can see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • milo priborsky
    milo priborsky 2 months ago +1

    sorry dude, but here's almost everything wrong, hope you never cook for me and my family !

    • Harry Soo
      Harry Soo  2 months ago

      Hey Milo, FYI I don't cook this for my family. It intended solely to win prize money at an SCA steak contest with 50 fierce Texas teams. At home I like simple salt, sear medium rare on cast iron pan and no trim. tvclip.biz/video/emUPgJcQzlY/video.html . See how how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • BarkieDog
    BarkieDog 2 months ago +2

    Best start to finish example of how to cook a steak!! Thank you! (I am only judged by my friends and family...but they are just as important to me as steak judges!

    • Harry Soo
      Harry Soo  2 months ago

      Thanks for your kind comments BarkieDog and for watching my. If you like steak, please watch my 30-day and 60-day butter aging videos. Keep spreading BBQ love.

  • washburnbilly
    washburnbilly 2 months ago +1

    That looks perfect to me! Nice video

    • Harry Soo
      Harry Soo  2 months ago

      +washburnbilly Thanks for your support. Please share and tell your friends that they can master barbecue from my channel so they can spread BBQ love! :-)

    • washburnbilly
      washburnbilly 2 months ago +1

      I love to grill so I will be by to have a look.

    • Harry Soo
      Harry Soo  2 months ago

      Thanks for stopping by. Feel free to binge watch my 100+ videos when you have time. I posted some butter aged steak videos also
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html

  • Tom The Plummer
    Tom The Plummer 2 months ago +1

    Over cooked and over seasoned. Meat makes its own flavor.

  • Tom The Plummer
    Tom The Plummer 2 months ago +1

    Wow. Mine are more simple. Plus I love fat on mine. How dogs get fed during this? Stew meat or McDonald’s

    • Harry Soo
      Harry Soo  2 months ago

      Hey Tom, I agree with you as I love fat on mine at home. Competition steaks in SCA sanctioned contets (www.steakcookoffs.com) are a lot of work but you do what you have to and take home prize money. My mentor is Johnny Joseph who is a 3-time world ribeye champion when it comes to cooking SCA contests tvclip.biz/video/kQPc2s-CQmk/video.html. At home, I like simple salt, fat on, and sear cast iron medium rare tvclip.biz/video/emUPgJcQzlY/video.html. Thanks for stopping by.

  • Adam Austin
    Adam Austin 2 months ago +3

    Doused in msg, no freaking way. Puke.

    • Alex Clark
      Alex Clark 17 days ago

      +Adam Austin How about you get some research done in the last 10 years that doesn't involve injecting doses large enough for a horse into the brains of mice. 2007 was the most recent in the link you shared, yet a simple good search yields a bunch done 2012-2018.

    • Adam Austin
      Adam Austin 2 months ago

      +jiismo This isn't a debate, and you didn't provide any link to anything. Just because we have a bunch of crap in our food, doesn't mean it's ok to douse it in straight POISON. That's a really odd position, considering these side effects are REAL and DANGEROUS. Your body doesn't react in such a NEGATIVE WAY with HEALTHY food. That GARBAGE MSG is NOT FOOD.
      It's also NONE OF YOUR BUSINESS why I would stand up against POISON being put into people's food. The real question is WHY would YOU NOT stand up for something that is put into almost EVERYTHING we eat and is DANGEROUS POISON?!?!?! WHY the CRUSADE to ATTACK someone for pointing out how it is POISON?!?!? What benefit do you get by making people fat, lazy and sick? Hmmm...what kind of SICKO does that? Maybe you own a Chinese food restaurant.
      Even the MAYO CLINIC acknowledges the side effects listed, and they tell people to NOT EAT IT to avoid the symptoms, lol. The best thing they could say is that the FDA says it is "generally recognized as safe" which means you probably shouldn't eat it! Generally my ass.
      Now, I will ACTUALLY PROVIDE A LINK of proof that this shit is garbage. I'll be damned if someone hasn't already compiled the REAL RESEARCH showing the DANGERS of putting POISONS that DESTROY BRAIN CELLS and MAKE YOU FAT and LAZY, and it only took about 30 seconds to find. I bet I could find dozens of other articles showing real scientific sources too. www.foodrenegade.com/msg-dangerous-science/ In case you're not capable of reading an article, the sources are at the bottom.

    • jiismo
      jiismo 2 months ago

      +Adam Austin please offer any scientific evidence to support your claims. All of the reactions you discussed are covered in the article I linked.
      Not liking the flavor is a valid argument. You dont like it, cool, so dont use it and move on with your life.
      Not sure why the social injustice you've chosen to stand for is the No MSG BANDWAGON. but really, that ship sailed and the rest of the world moved on. You're welcome to continue to campaign for no MSG though. Have fun with that...

    • Adam Austin
      Adam Austin 2 months ago

      +jiismo Sorry dude, but MSG is pure garbage. I can't stand the taste of that crap. Not only that, but it's straight poison and that is a fact. Here's a list of symptoms that eating MSG can cause, and this is a FACT. They claim it's the glutamate that causes these problems, but it's the chemistry of the combination that is dangerous. These are VERY REAL AND KNOWN side effects caused directly by eating MSG.
      Blurred vision
      Tingling and/or burning sensation
      Chills and shakes
      Feeling of pressure on the face
      Headache
      Increased heartbeat
      Nausea and vomiting
      Pain in the face, back, neck or chest
      Anything that will do THAT is NOT healthy. This is just the short of it. MSG is pure trash.

    • jiismo
      jiismo 2 months ago

      +Adam Austin it's used all over the world in cooking. USA has so much cap that is poison. You should research why msg was given a bad rap. You'd probably be flabbergasted. You're repeating garbage taught to you without real basis.

  • Barry Fields
    Barry Fields 2 months ago +1

    I don't want all that goop on my steak. I understand that is a competition and all but that's not for me. I like my steak Pittsburg rare. I cook it on a chimney starter, really hot. Salt, and pepper, maybe a little garlic if I'm feeling adventurous.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Barry, keep it simple for home and cook to your preference. If you like, you can watch my home cooked steak w salt, no
      trim, and cast iron sear medium rare. tvclip.biz/video/emUPgJcQzlY/video.html. If you're adventurous, see how a 3-time Texas world champion does his tvclip.biz/video/kQPc2s-CQmk/video.html

  • Ken Podrasky
    Ken Podrasky 2 months ago +1

    Quit using MSG and Phosphate! Real cooks don't need it! Can't you win without using that crap? MSG tricks your brain into thinking it is good. Sounds like cheating to me.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Ken, please avoid any ingredients that I use that you are allergic or don't care for. I know of those who will not eat McNuggets and Doritos because they contain the same FDA approved food additives as in my video. More power to you for your free will to decide what you want or not want to eat. If you like, you can watch my home cooked steak w salt, no trim, and medium rare. tvclip.biz/video/emUPgJcQzlY/video.html. See how a 3-time Texas world champion does his tvclip.biz/video/kQPc2s-CQmk/video.html

  • Sean Wilkinson
    Sean Wilkinson 2 months ago +1

    Great video, thanks for sharing. Congratulations on all of your successful competitions!

    • Harry Soo
      Harry Soo  2 months ago

      Thanks for stopping by. Feel free to binge watch my 100+ videos when you have time. You master barbecue from my channel so you can spread BBQ love! :-)

  • Skippy Farnsworth
    Skippy Farnsworth 2 months ago +1

    You and Moe Cason should pair up for a gig.

    • Skippy Farnsworth
      Skippy Farnsworth 2 months ago +2

      +Harry Soo Thanks for doing what you do. By people watching and learning from your well assembled videos, they in turn can create something for their family and friends. Moe is a great guy, and BBQ is his life. Cheers sir, and thanks again.

    • Harry Soo
      Harry Soo  2 months ago +1

      Moe is a good friend and super nice guy. We've cooked together, in contest and with him as a judge on several occasions.
      www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/

  • Coffee Hutchins
    Coffee Hutchins 2 months ago +1

    I cant be a judge. trimming off all the goodness. That is why you need to add all the other stuff.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Coffee Hutchins. FYI, this is a comp steak video so it's not the same as home cooking when you are up against 50 fierce Texas teams. You can watch my home cooked steak w salt, no trim, and medium rare. tvclip.biz/video/emUPgJcQzlY/video.html. See how a 3-time Texas world champion does his tvclip.biz/video/kQPc2s-CQmk/video.html

  • Moua Lee
    Moua Lee 2 months ago +2

    i wonder what state are you from ?? i can't find any good looking steak like those in my city i wonder where are you from??

    • Skippy Farnsworth
      Skippy Farnsworth 2 months ago +1

      You can't Beat, Soo's Meat..!!

    • Harry Soo
      Harry Soo  2 months ago

      Hey Moua, I'm from Los Angeles and we're fortunate to have a large selection of Prime at Costco and Choice as Sams. Even the Walmart here carries grass fed beef, lamb ribs, lamb breast, and large selection of pork products. You can try mail order if you can't find good meat. I use Snake River Farms so see links in my Description. Thanks for stopping by

  • Deadbang
    Deadbang 2 months ago +1

    if i'm getting steak from costco,i am getting there prime,leave the choice for walmart

    • Harry Soo
      Harry Soo  2 months ago

      Sure, prime is better. In an SCA contest, you get Choice Angus so you have to tease the best score from choice grade. Not easy as the doneness is medium warm pink center via a cut in the center filet of the ribeye. Judges only taste the Spinalis Dorsi (rib cap) so not easy to cook the filet perfectly to the color chart while keeping the rib cap perfectly cooked.
      See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html.This is how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html

  • The White Mat Studio
    The White Mat Studio 2 months ago +1

    I found you from Ballistic BBQ. Love your knowledge and wish people that jump to make negative comments would listen to what you’re sayin and posting about the intention of your videos. Keep up the great work!

    • Harry Soo
      Harry Soo  2 months ago

      Thanks for stopping by. I sincerely mean it when I teach others to spread BBQ love so I reply to every comment, positive or otherwise in my quest to get the message that the world needs more love and kindness. I was just on the phone with Ballistic BBQ this evening. Greg's a great guy and I really enjoy his style and personality. I think we're going to have to do a collab again in 2019. He's the burger guru and I'll have him teach me how to grill the perfect burger.

  • doon714
    doon714 2 months ago +1

    Ruined the steak by using marinate, A great cut of steak don't need anything but a little salt and pepper.

    • Harry Soo
      Harry Soo  2 months ago

      I agree with you doon714. This recipe is not for eating. It's to beat out 50 fierce Texas teams as salt and pepper is unlikely to win an SCA contest. www.steakcookoffs.com/. We have to cook to an SCA color chart goo.gl/images/gwzth5. You are judged on warm medium pink center. Appearance is judged via a cut down the middle and the judges only eat the Spinalis Dorsi rib cap muscle. So it's not easy to get the center medium pink and yet have the spinalis to be moist and tender. Takes a lot of skill to win a steak championship. At home, i don't trim, salt only, and cast iron sear medium rare tvclip.biz/video/emUPgJcQzlY/video.html. This is how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • TheKurtChaney
    TheKurtChaney 2 months ago +1

    Noooo eat the fat ahhhhh

    • Harry Soo
      Harry Soo  2 months ago

      For home cooking, I don't trim the fat, salt only, and sear medium rare - tvclip.biz/video/emUPgJcQzlY/video.html . Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • chuckschilling
    chuckschilling 2 months ago +1

    In my opinion, you trimmed away some of the tastiest parts.

    • Harry Soo
      Harry Soo  2 months ago

      Judges eat the Spinalis Dorsi (rib cap) only so any gristle can lower your score. As we say in competition BBQ, if it's not there the judge cannot score you down as judges (often) like to find fault with an entry. All you need is one of the 6 judges who does not like to eat fat or gristle to kill your chances for a championship. So winning is also based on mathematical probability theory. At home I don't trim, salt only, and sear medium rare a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how my Sensei Johnny Joseph, a Texas 3 time world ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmkS/video.htmlee

  • Real Talk
    Real Talk 2 months ago +1

    Your use of soy sauce, salt, and dry rub removes moisture from the steak. In addition, you NEVER press your steak down with a spatula. NEVER! The reason that chefs discourage smoking Steaks is because steaks don't have the intramuscular fat that a beef brisket does. When you grill steaks, you never remove the fat prior to cooking. When done right, the fat enhances the maillard effect and serves to increase the moisture of your steak. This is a great how not to video.

    • Harry Soo
      Harry Soo  2 months ago

      We press the steak to get well defined diamond sear marks to get a perfect 10 Appearance score as this is a competition steak intended to beat out 50 fierce Texas teams. The judges eat only the spinalis dorsi (rib cap) muscle and judge doneness based on a diagonal cut into the filet muscle compared to a color chart. So we trim off the fat edges so the judges don't score you down for gristle on the spinalis. The hint of smoke separates your entry from the rest of the grilled steaks of your competitors. Winning 100+ first places and 30+ Championships around the world takes creativity and unique approaches.
      www.slapyodaddybbq.com/contests/awards/
      This video is not in intended to show you how you should cook your steak at home but to share black belt secrets on what I do to win contests. At home, I like simple salt, no trim, and medium rare sear on cast iron pan. tvclip.biz/video/emUPgJcQzlY/video.html
      Watch how my Sensei Johnny Joseph three time world ribeye champion does his tvclip.biz/video/kQPc2s-CQmkS/video.htmlee . If you don't care for this video, I understand and have 100+ other videos. My goal for sharing my recipes is so you can master barbecue so you can spread BBQ love regardless of whether you grill a hotdog or cook a whole hog. So my approach to sharing BBQ love is inclusive and not exclusive. Thanks for stopping by. Harry

  • Shane Beaudrot
    Shane Beaudrot 2 months ago +1

    I'm just going to go out on a limb here and say it; I probably wouldn't win the $1,000 first place prize using my George Foreman grill? LOL!

    • Shane Beaudrot
      Shane Beaudrot 2 months ago +1

      +Harry Soo - I love cooking, especially grilling. I've never had professional training but I would love to work with a team. I like the environment and would love to learn. I was very impressed with the attention to detail in effort to cook a winning steak. I'm going to subscribe and follow you here in Florida so teach me how to wow with a cut of cow.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Shane if you are spreading love with your Foreman grill that's much more priceless than the paltry $1,000! :-) Thanks for stopping by. Be sure to see how I cook steak at home tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmkS/video.htmlee

  • Kevin Stailey
    Kevin Stailey 2 months ago +1

    That explanation is really good about the 'Tasting' Steak as a guide, but If you cook on a Grill with Wood/Charcoal, the heat fluctuates, maybe not a lot, but still, a variable in cooking temp.

    • Harry Soo
      Harry Soo  2 months ago

      Hey Kevin, for competition cooking there is no room for variability. in temps. The madness of perfection in steak requires that we use an infrared thermometer and Grill Grates to get the timing down. Please see how my Sensei Johnny Joseph's, 3-time world steak champion's precise recipe - tvclip.biz/video/kQPc2s-CQmk/video.html. At home, I like simple salt, no trim, sear on cast iron pan medium rare - tvclip.biz/video/emUPgJcQzlY/video.html

  • G P
    G P 2 months ago +1

    Grilling stakes for New Years eve. I will be using some of your tips. Heading to the store to buy some of the ingredients shown in this video. Excellent video. Thanks so much for doing it.

    • Harry Soo
      Harry Soo  2 months ago

      Thanks GP for watching. Be sure to watch my NYE porchetta recipe tvclip.biz/video/KE3Zh9Acdjs/video.html
      Wish you and your loved ones a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!