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 • 2 168

  • Harry Soo
    Harry Soo  4 months ago +184

    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.

    • Harry Soo
      Harry Soo  8 days 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

    • robert ramos
      robert ramos 11 days ago

      I probably don’t know what the hell im talking about so sorry in advance, but why are you using choice meat for a competition? Why wouldn’t you go with a more tender marbles prime cut?

    • Robert Landis
      Robert Landis 11 days ago +1

      +Harry Soo your video does not suck. I've watched you on TV so many times at big competitions. Half these people don't understand what the judges are looking for. Only a smart person does the research and finds those type of things out. Also how many of the commenters have placed or even won at a competition. Thank you for making excellent food.

    • Leon Powe
      Leon Powe 13 days ago

      MSG is used in many products, but people usually complain about headaches only when they go to Chinese restaurant. Some people think it's a conspiracy, because Chinese restaurants are so cheap and competitor want to take their business.

    • Will K
      Will K Month ago

      +harsoo Let's get technical here, because words and definitions matter when discussing safety through legal terminology. The FDA considers MSG as "Generally Recognized As Safe." Well that sounds quite innocuous, right? Here's the specific problem with that. A manufacturer self affirms this designation and the FDA says, "Ok, cool."
      So if a substance isn't safe the consumer must now conduct their own studies or convince someone to do just that. I don't understand how listing typical Western food products is related to safety. I'll agree that you won't spontaneously combust when you consume MSG but if you look at Western, and specifically American rates of chronic illnesses especially diabetes and obesity, then it becomes obvious that something is wrong with our food compared to the rest of the world. I would never in a million years think Mcnuggets or Doritos are the food that a healthy person regularly consumes, would you?
      www.npr.org/sections/thesalt/2018/10/06/655135633/fda-bans-use-of-7-synthetic-food-additives-after-environmental-groups-sue
      Looks like several environmental groups had to sue the FDA because the FDA didn't bother enforcing a very strict law that says no carcinogenic ingredients in foods. This was just two months ago. But, it isn't too surprising because the FDA doesn't do any testing themselves.

  • cxbra
    cxbra Hour ago

    The cross contamination was pretty ridiculous in this video. Patting the meat then touching ALL of your seasonings and containers.. Do that in my kitchen and you will be blacklisted.

  • Nathan Johnson
    Nathan Johnson 18 hours ago

    Lafrieda has the real competition steaks

  • Nathan Johnson
    Nathan Johnson 18 hours ago

    You started off wrong by going to walmart

  • Kevin Agee
    Kevin Agee Day ago

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

  • Max Payne
    Max Payne Day ago +1

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

    • Harry Soo
      Harry Soo  Day ago

      Save for grinding into beef sausage or grind into hamburger!

  • jiismo
    jiismo Day 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  Day 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 days 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

  • Mimsk
    Mimsk 4 days ago +1

    Loved it, Thanks for sharing.

  • Roger Johnson
    Roger Johnson 4 days 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  4 days 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 6 days ago +1

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

  • Jamaal Gardner
    Jamaal Gardner 7 days ago +2

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

    • Harry Soo
      Harry Soo  6 days ago

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

  • Darren Reichert
    Darren Reichert 7 days 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  6 days 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 8 days 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 6 days 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  7 days 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 9 days 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  9 days 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 9 days ago

      Yep, I'm a white belt...

  • Shoman Blues
    Shoman Blues 9 days ago +1

    wow, you trimmed off the best part.

    • Harry Soo
      Harry Soo  9 days 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 9 days ago +1

    Do you have a tri tip video?

  • Ted McCauley
    Ted McCauley 9 days 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.

  • A Watkins
    A Watkins 10 days 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  8 days 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 9 days 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  9 days 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 10 days ago +1

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

    • Harry Soo
      Harry Soo  9 days 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 10 days 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 9 days ago +1

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

    • Harry Soo
      Harry Soo  9 days 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 10 days ago +1

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

  • Chrizzly Atoms
    Chrizzly Atoms 10 days 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.

  • Rob Geist
    Rob Geist 10 days ago +1

    Thats a lot of MSG on those steaks!

  • Ken Eady
    Ken Eady 10 days 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.

  • Justin Torres
    Justin Torres 10 days ago +1

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

  • Justin Torres
    Justin Torres 10 days ago +2

    MSG!!! gotta be kidding. heck nah

    • Justin Torres
      Justin Torres 9 days ago +1

      +Harry Soo thanks for sharing those

    • GunClingingPalin
      GunClingingPalin 10 days ago +1

      Yeah ruined those steaks with that Accent MSG.

    • Harry Soo
      Harry Soo  10 days 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 10 days ago +1

    you trimmed the fat and a half pound of meat lol

  • Anthony LaMarca
    Anthony LaMarca 10 days 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  10 days ago

      Tha ks for watching Anthony!

  • Robert Landis
    Robert Landis 11 days 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  10 days ago

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

  • Czeal Tamahawk
    Czeal Tamahawk 11 days ago +1

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

    • Harry Soo
      Harry Soo  10 days 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 11 days ago +1

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

  • SocialBlues
    SocialBlues 12 days 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  10 days ago

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

  • KRAM R
    KRAM R 12 days ago +1

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

  • mel niel
    mel niel 12 days 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  12 days 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 12 days ago +1

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

  • BarkieDog
    BarkieDog 12 days 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  12 days 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 12 days ago +1

    That looks perfect to me! Nice video

  • Tom The Plummer
    Tom The Plummer 12 days ago +1

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

  • Tom The Plummer
    Tom The Plummer 12 days 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  12 days 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 13 days ago +3

    Doused in msg, no freaking way. Puke.

    • Adam Austin
      Adam Austin 17 hours 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 Day 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 Day 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 Day 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.

    • Adam Austin
      Adam Austin 10 days ago

      +Harry Soo I'm just absolutely flabbergasted that a world winning steak could possibly be one coated with MSG. That stuff is pure poison. Yuck.

  • Barry Fields
    Barry Fields 13 days 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.

  • Ken Podrasky
    Ken Podrasky 13 days 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  13 days 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 13 days ago +1

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

    • Harry Soo
      Harry Soo  13 days 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 13 days ago +1

    You and Moe Cason should pair up for a gig.

    • Skippy Farnsworth
      Skippy Farnsworth 12 days 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  13 days 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 13 days ago +1

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

  • Moua Lee
    Moua Lee 14 days 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 13 days ago +1

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

    • Harry Soo
      Harry Soo  13 days 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

  • Gnomenuts
    Gnomenuts 14 days ago +1

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

    • Harry Soo
      Harry Soo  14 days 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 15 days 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  15 days 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 15 days 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  15 days 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 15 days ago +1

    Noooo eat the fat ahhhhh

  • chuckschilling
    chuckschilling 15 days ago +1

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

    • Harry Soo
      Harry Soo  15 days 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 16 days 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  15 days 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 16 days 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 15 days 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  15 days 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 16 days 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  16 days 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 19 days 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  18 days 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!

  • AnVom_1130
    AnVom_1130 19 days ago +1

    So MSG is not considered cheating? I'm just asking, not opposed to the stuff personally (double negative alert, d'oh)

    • Harry Soo
      Harry Soo  18 days ago +1

      Hey AnVom, all FDA approved food additives are allowed in SCA contests. They are the same MSG found in McNuggets, Doritos, Caesar salad, Parmesan cheese, burgers, Worcestershire, soy sauce, miso, marinara sauce and many other foods. Some folks are allergic or are against food additives such as MSG so I suggest they avoid them, The recipe is just as good without them. I use the additives when I compete as the goal is to win. Thanks for stopping by. Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

  • Marc Carroll
    Marc Carroll 19 days ago +1

    This has given me a head ache.

    • Harry Soo
      Harry Soo  18 days ago

      Hey Marc Carroll, if you're allergic or are against FDA approved food additives such as msg, inosinates and guanalyates, please don't put them into the steak. My recipe is just as good without them so feel free to exercise your preference. I'm merely showing how to win prize money.
      At home, I like simple and use salt only, no trim, and 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
      Thanks for stopping by. Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

  • Ken Breaux
    Ken Breaux 19 days ago

    Cutting away the fat then adding chemicals. Strange.

    • Harry Soo
      Harry Soo  18 days ago

      Hey Ken, the chemicals added are approved by the FDA. They are the same chemicals found in McNuggets, Doritos, cheeseburgers, Caesar salad, marinara sauce, miso soup, soy sauce, Worcestershire sauce, and many other foods. In a steak contest, the goal is to win against 50 fierce Texas teams. www.steakcookoffs.com
      If you're allergic or are against food additives such as msg, inosinates and guanalyates, please don't put them into the steak. My recipe is just as good without them so exercise your preference. I'm merely showing how to win prize money.
      At home, I like simple and use salt only, no trim, and 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
      Thanks for stopping by.
      Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

  • Jim Rich
    Jim Rich 19 days ago +1

    Sidebar!!!! Four of the last six ribeye's I have ordered at restaurants lately have had the rib cap missing. Talk about pissed ? The kitchen staff must be eating like royalty at these never to be visited again dumps. I now ASK if there will be a cap on the steak. If no, I order something else, or, I leave and go to another restaurant. When ya want STEAK? Ya want STEAK !!! Incidentally, Fleming's usually puts out a terrific meal. A little pricey, but worth the money.

    • Harry Soo
      Harry Soo  18 days ago

      Yes, I had a Fleming's executive chef in my class and he liked my smoke-sear method. In the restaurant, he said they grill the steaks at high heat which does not have much smokiness. I asked him to try smoking for 45 minutes before searing. Don't know if he tried it as I did not hear back from him. I've trained numerous executive chefs from Disneyland, Four Seasons, Bon Appetite, Weber, Kingsford, Coast Guard over the pat 10-years as a professional pitmaster. I credit Johnny Joseph the 3-time world champion from Texas for teaching me how to cook SCA competition steak. He has three rings to prove that this method works.

  • Jim Rich
    Jim Rich 19 days ago +2

    You learn something from every video. As a steak eater from hell, I will not jump through all these hoops to get something on the table, but I did take away enough information to make my next steak better than my last one. Thanks for the video !!!

    • Harry Soo
      Harry Soo  18 days ago

      Thanks Jim for stopping by. You are right that an SCA steak contest has many hoops to win prize money against 50 fierce Texas teams. www.steakcookoffs.com/. You have to cook to a warm medium pink center goo.gl/images/gwzth5
      We have to make it medium warm pink center which is not that easy to do when the ribeye cap is the one they eat and judge. So to get it pink while the rib cap is tender and moist is a challenge. That's what is fun about SCA contest. You have to be a really precise cook!
      Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!
      BTW, at home, I don't trim, salt only, and sear medium rare on cast iron pan. tvclip.biz/video/emUPgJcQzlY/video.html
      Please how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Big Dubyuh
    Big Dubyuh 19 days ago +1

    That is a perfect medium on the first one LMAO

    • Harry Soo
      Harry Soo  18 days ago

      Here is the official doneness chart goo.gl/images/gwzth5
      The color is measure via a diagonal cut into the filet muscle so I was trying to nail the color. The second was a closer match to the SCA color chart. The first one was med-rare which is how I like to eat my steak but that's a lower score on the SCA chart. We have to make it medium warm pink center which is not that easy to do when the ribeye cap is the one they eat and judge. So to get it pink while the rib cap is tender and moist is a challenge. That's what is fun about SCA contest. You have to be a really precise cook!
      Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

  • Big Dubyuh
    Big Dubyuh 19 days ago +1

    he is cutting off like the best parts

    • Harry Soo
      Harry Soo  18 days ago

      Hey Big Dubyuh, the judges only eat the Spnalis Dorsi (rib cap) and judge your doneness via a diagonal cut on the filet muscle of the ribeye. If you leave fat on, you risk the 6 certified judges scoring you down if just one of the 6 does not like fat. To win a contest, there is a lot of strategy. As we say, if it's not there, the judge cannot score me down. When there are 50 judges sitting in 6-judge tables, you have to play the mathematical odds in your favor. www.steakcookoffs.com/
      At home, I don't trim and do salt only on cast iron pan medium-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

  • Tron
    Tron 21 day ago +2

    Not impressed..

    • Harry Soo
      Harry Soo  18 days ago

      Hey Tron, thanks for stopping by even if you're not impressed. I wasn't trying to impress. Just showing methods to win prize money at a steak contest. At home, I like my steak simple with just salt, med-rare, and sear on cast iron pan
      tvclip.biz/video/emUPgJcQzlY/video.html
      See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html.
      Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!
      Warm regards, Harry
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

  • mike force
    mike force 21 day ago +2

    ??? why wouldn't you COOK the steak, THEN trim any fat/gristle edges? not allowed? otherwise, you just made a drier steak for no reason.

    • Harry Soo
      Harry Soo  18 days ago

      I agree Mike. Simple salt and no trim. Please watch for my Bisteca All Florentina 40-day aged Wagyu coming soon.
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

    • mike force
      mike force 18 days ago +2

      +Harry Soo thanks for reply. i'm aware of marbling. it still makes no sense to me to trim ANY fat before cooking. can't help, might hurt. i cook a mean steak, whether on a grill or stove top in cast iron. favorite is to cook relatively low on a green egg until nearly at temp, then sear in super hot cast iron pan. anything more than salt and pepper on a steak is a travesty....like scotch "on the rocks"...just uncivilized! best wishes.

    • Harry Soo
      Harry Soo  18 days ago

      Hey Beans Magee, your are correct that certified SCA judges are very picky. Please see my response to Mike Force's comment

    • Harry Soo
      Harry Soo  18 days ago

      Hey Mike, the flavor and moisture mostly comes from intramuscular fat which is marbling and striations with the Spinalis Dorsi muscle (rib cap) which the judges eat. You can cook and trim your steak any way you like so long as you comply with the SCA judging rules. www.steakcookoffs.com
      Doneness is judged on a diagonal cut through the filet muscle of the ribeye and the judges cut and eat the rib cap. I don't make the rules as I'm showing you how to win an SCA contest.
      For home cooking, I like simple salt and sear med-rare on cast iron pan tvclip.biz/video/emUPgJcQzlY/video.html See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      Happy New Year!
      Warm regards,
      Harry
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

    • beans magee
      beans magee 19 days ago +1

      It's an old wives tale that many ppl believe the fat runs through the meat as you cook it. I don't want to sound like a dousche, but it's science, only water can run through the meat while it cooks. Fat runs off. There is plenty of marble in the cap to keep it moist, just look at it when he's done. Looks damn good to me. 👉👌

  • Crustyswede1
    Crustyswede1 21 day ago +3

    After seeing my last response it appears to be negative. Sorry for that, I really enjoyed your video. It was informative.

    • Harry Soo
      Harry Soo  21 day ago

      No worries Crustyswede1. As I like to say, if you want to enter a race, you can't say it's wrong to use racing fuel because your other competitors will laugh when they pass you to the finish line first. The folks who make the rules have the final say www.steakcookoffs.com
      I try to teach how to win a steak race and folks tell me that I don't know how to drive! LOL! That's how the Internet works.
      SCA judges are trained on how to judge with all their senses and rate a steak according to five criteria of 1) appearance, 2) doneness (according to the SCA color chart goo.gl/images/gwzth5), 3) texture, 4) taste, and 5) overall appearance. Does it look good with an even sear on both sides? Is it cooked to medium temp? Did it taste good? And what was your overall impression? I have the highest respect for SCA judges because it's not an easy job and they take their responsibilities very seriously.
      For my own eating, I like simple with salt, med-rare, sear on cast iron pan\ tvclip.biz/video/emUPgJcQzlY/video.html. My Sensei is Johnny Joseph and he has many more awards that you can shake a stick at tvclip.biz/video/kQPc2s-CQmk/video.html
      Happy New Year and be sure to check our my NYE Porchetta tvclip.biz/video/KE3Zh9Acdjs/video.html

  • whataname01
    whataname01 21 day ago +1

    Apologies for all the sloppy comments Harry. Again in a contest there are fine set rules and details for the judges to work from to determines who wins. If it were a taste test you would blindfold the judges so they only have to taste the food and not see it.

    • Harry Soo
      Harry Soo  21 day ago

      No worries whaatanmae01. You are absolutely correct about contest and rules. If you want to race, you can't say it's wrong to use racing fuel because your other competitors will laugh when they pass you to the finish line first. www.steakcookoffs.com I try to teach how to win a steak race and folks tell me that I don't know how to drive! LOL! That's how the Internet works.
      SCA judges are trained on how to judge with all their senses and rate a steak according to five criteria of 1) appearance, 2) doneness (according to the SCA color chart goo.gl/images/gwzth5), 3) texture, 4) taste, and 5) overall appearance. Does it look good with an even sear on both sides? Is it cooked to medium temp? Did it taste good? And what was your overall impression? I have the highest respect for SCA judges because it's not an easy job and they take their responsibilities very seriously.
      At home I like simple with salt, med-rare, sear on cast iron pan\ tvclip.biz/video/emUPgJcQzlY/video.html. Also see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      Happy New Year and be sure to check our my NYE Porchetta tvclip.biz/video/KE3Zh9Acdjs/video.html

  • Bill Erwin
    Bill Erwin 22 days ago +1

    I never had a good experience with Sam's Club/Wal Mart meat. Always poorly trimmed and bland when cooked. Of course, it's Wal Mart, so what was I expecting?

    • Harry Soo
      Harry Soo  22 days ago

      Hey Bill, I used Sams and the ones in Los Angeles where I live have great meat. Sorry to hear you don't have a good experience. The Walmart in my town of Diamond Bar also carries good stuff like grass fed beef, lamb breast, and Angus choice. I guess the quality of Sams and Walmart various across the USA. Be sure to checkout my NYE Porchetta dish tvclip.biz/video/KE3Zh9Acdjs/video.html

  • Адам Томпсон
    Адам Томпсон 23 days ago +2

    I'm going to take a SCA judging class next year to be able to judge these things!

    • Harry Soo
      Harry Soo  23 days ago

      Welcome aboard the SCA. There is wealth of information about events and judging classes at www.steakcookoffs.com/
      Be aware that you have to eat a lot of steak when you judge. I had to eat about 50 so it's not as easy as it seems. But, it's helluva fun! Happy New Year

  • David S
    David S 23 days ago +1

    I'm impressed by your attention to detail Harry, but I'm less impressed with all those added flavourings, rubs, marinades, tenderisers, juiecerisers, etc. A great steak should be all about the animal it came from, not the proprietary bottles and packets of additives . A great steak speaks for itself.
    I realise you're cooking for SCA Contest purposes, but if it's necessary to add all that other stuff in order to win, then all can say is it's disrespecting food.

    • Harry Soo
      Harry Soo  23 days ago

      Hey David, I'm showing my viewers how to win prize money if they decide to compete in double-blind judging SCA contest against 50 fierce Texas steak teams. www.steakcookoffs.com/
      If you're not competing for mullah, I totally agree that there is no need for so much effort. At home, I like simple salt only, med-rare, cast iron pan sear. tvclip.biz/video/emUPgJcQzlY/video.html
      The ingredients used in my video are also found in McNuggets, Doritos, soy sauce, Worcestershire sauce, marinara sauce, Caesar salads, Parmesan cheese, cheeseburgers, and many other foods. So for folks who eat those foods, then all I can say is I'm less impressed that those ingredients cause disrespect.

  • nexttttttt
    nexttttttt 25 days ago +1

    plz hold a text book aswell.

  • RC
    RC 25 days ago +1

    Really wonderful information

    • Harry Soo
      Harry Soo  25 days ago

      Thanks for stopping by. Merry Christmas!

  • dirtyketchup
    dirtyketchup 28 days ago +1

    I love what you do Harry, and I want these videos to keep coming. But just an FYI: those heat guns are not able to tell the different between the grate ridges or bottoms. The laser is just for aim and not readings, and the reading is a cone-shaped sample area that is way larger than the laser, maybe about the size of your thumb. Not much point in getting it right on the edge of the ridge.

    • Harry Soo
      Harry Soo  27 days ago

      Thanks for the engineering tip. I did not know that and thanks for pointing (pun intended) it out! LOL!
      Lots more videos coming in 2019 so please check back on my channel. If there are topics you want to learn more about, please let me know. Merry Christmas

  • Ken Karawan
    Ken Karawan 29 days ago +1

    So, I follow the Woody Haralson method. Cut off his horns, clean his dirty ass and throw em on a plate. Nice video though.

    • Harry Soo
      Harry Soo  27 days ago

      Hey Ken, I need to try Woody's method. Got cow? Thanks for stopping by. Merry Christmas
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

  • rtapia2
    rtapia2 Month ago +1

    That infrared thermometer doesn’t work the way you think it does. You aren’t measuring the temperature of the ridges. You’re measuring the average temperature of about a 1” circle which is centered on the dot.

    • Harry Soo
      Harry Soo  Month ago

      Hey rtapia2, thanks for the tip. I did not know that.

  • Tim Parker
    Tim Parker Month ago +1

    Judges suck !!! Your first steak was perfect!!!!!

    • Harry Soo
      Harry Soo  Month ago

      Thanks Tim. We cook to a color chart goo.gl/images/gwzth5 using rules from the www.steakcookoffs.com/
      You are judge on a cut in the middle of the fillet but judges eat the rib cap so you have to be skilled to cook it to medium warm pink while the rib cap is not overcooked. Takes a lot skill. See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Djxjxixsm Jxjskjzxn
    Djxjxixsm Jxjskjzxn Month ago +1

    Wow. competition steak = remove fat and flavour, add chemicals and shit = inedible competition perfection = cancer.

  • Mark Maynard
    Mark Maynard Month ago +1

    2 separate packages, the rib eye cap is positioned at the bottom of the package; is this standard packaging technique ? Thanks !!

    • Harry Soo
      Harry Soo  Month ago

      Great, Feel free to checkou my holiday videos including a Peking Duck and Filet Mignon coming soon

    • Harry Soo
      Harry Soo  Month ago +1

      I don't think there is a standard way to retail pack a steak. I've seen the rib cap (spinalis muscle) in multiple orientation. Thanks for stopping by

    • Mark Maynard
      Mark Maynard Month ago +1

      just saw another package, the cap positioned at the top. Thanks for your video Harry !!

  • Julian Luna Arecha
    Julian Luna Arecha Month ago +1

    WTF is this? Please, PLEASE STOP ruining food.

  • Ryan Liew
    Ryan Liew Month ago +1

    the sound of the head country though

    • Harry Soo
      Harry Soo  Month ago

      Yes, HC makes great products. Thanks for stopping by. Be sure to check out my many Holiday recipes posting in Dec such as prime rib, duck, and Wellingtons. Merry Christmas

  • 666hobart
    666hobart Month ago +1

    walmart beef eh? ...Soo I challenge you to a pork butt cook off. Brisket ribs chicken or anything else, I'm no "pro" just a good ole southern boy nobody. It would be fun.

    • Harry Soo
      Harry Soo  Month ago

      Sure, name the time an place! Merry Christmas to you and your family!

  • Marco Siebert
    Marco Siebert Month ago +1

    I love steakes but those ones I dont wanna try

  • Sander Broekmate
    Sander Broekmate Month ago +1

    If my wife looks up and smile at me
    I now i won

    • Harry Soo
      Harry Soo  Month ago

      You're absolutely right Sander. No one is happy unless Momma is happy! Merry Christmas!

  • darkflame2718
    darkflame2718 Month ago +1

    I think judging by the rib cap is a bit rediculious? My Rib caps are always a tad over cooked compared to the steak its self!

    • Harry Soo
      Harry Soo  Month ago

      That's why it's challenging to win an SCA steak contest. They judge the doneness via a cut into the middle of the filet and the judges only eat the rib cap. So you have to be a very skilled cook to nail both filet and cap perfectly.
      SCA color chart goo.gl/images/gwzth5www.steakcookoffs.com/
      See how Johnny Joseph, a 3-time world champion, nails his steaks tvclip.biz/video/kQPc2s-CQmkS/video.htmlee how I cook at home tvclip.biz/video/emUPgJcQzlY/video.html

  • rrrrrrtt1
    rrrrrrtt1 Month ago

    MSG - :(

  • Smug Smugly
    Smug Smugly Month ago +1

    You'd be surprised how many restaurants don't trim the ribs. It's frustrating.

    • Smug Smugly
      Smug Smugly Month ago

      +Harry Soo Ok thnaks !

    • Harry Soo
      Harry Soo  Month ago

      Hey Smug, my friends who own restaurant tell me that labor is running about $22 an hour (with additives) so they keep meat prep to a bare minimum of unboxing the steak and throwing it on the grill or hot plate. Merry Christmas and Happy New Year. I have more Filet Mignon Wellington and Duck recipes coming the few days so please check back on my channel. Later I'm posting a 60-day butter smothered prime rib video. Thanks for watching

  • kram Null
    kram Null Month ago +1

    Slappingyodaddy in itself is a contest... Test steak perfect 10...

    • kram Null
      kram Null Month ago

      +Harry Soo My pleasure, I turned up the smell on my smell O vision to 10...

    • Harry Soo
      Harry Soo  Month ago +1

      Hey Kram, thanks for watching and Merry Christmas. Be sure to watch my holiday recipes such as Prime Rib. I have Filet Mignon Wellington and Duck recipes coming the few days so please check back on my channel. Later I'm posting a 60-day butter smothered prime rib video. Cheers, Harry
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

  • Wade Forbes Bernard
    Wade Forbes Bernard Month ago +1

    your eyes wack, that stake at the end not a ten, you color blind fam keep trying.

    • Harry Soo
      Harry Soo  Month ago

      Hey Wade Forbes Bernard, my color correction and white balance was off in my editing process as I have incandescent light bulbs in my kitchen. To score a perfect 10 of 10, you have to match the SCA color chart SCA color chart goo.gl/images/gwzth5; See rules at www.steakcookoffs.com/. At home, I cook medium rare for myself 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

  • Cloud 9 Rhyno
    Cloud 9 Rhyno Month ago +1

    whats with u and urmommy?

    • Harry Soo
      Harry Soo  Month ago

      Hey Cloud 9, you have about 8,000 taste receptors in your mouth and throat that let you experience five basic tastes - sweet, sour, bitter, salty and umami (savory). The savory or umami happens because a molecule (monosodium gulatamate) binds to your taste receptor and sends a signal to your brain that the food tastes good. This brain pathway was discovered by scientists at the U of San Diego in the year 2000 although MSG was discovered by Professor Ikeda from the U of Tokyo in 1908. MSG is preasent in many foods naturally such as cheeseburgers, beef, soy sauce, Worcestershire sauce, Parmesan cheese, Caesar salad. If you eat McNuggets and Doritos, you're eaten MSG as it's in most packaged foods. So to win a contest, we use food science to up our game! Sorry for the long explanation! Thanks for watching and stopping by my channel. Be sure to look for half dozen of Harry's crazy ass recipes for Xmas including my butter-aged prime rib shootout between 30-day and 60-day aged meat. :-)

  • MICHAEL GONZALES
    MICHAEL GONZALES Month ago +1

    Harry very knowledgeable way to cook ribeye “ try light spray of vinegar on any piece of meat . Fajitas really pop with it.

    • Harry Soo
      Harry Soo  27 days ago

      +MICHAEL GONZALES Yes, a little twang of acid on beef tastes good. I have citric acid in my 1st place USA Moola Beef rub. I learned how to cook brisket while I was at Texas Tech in the early 80's. :-) Merry Christmas

    • MICHAEL GONZALES
      MICHAEL GONZALES 29 days ago +1

      Harry try it while the meats on the grill “ saw some amazing cooks in Chicago useing it while the meat was cooking on the pit. Seems beef takes a new taste to it from the vinegar. I know here in Texas fajitas seem to take a whole new taste when cooking and spritzing them on and off the grill. Hope to see you in Texas one day take care

    • Harry Soo
      Harry Soo  Month ago

      Thanks Michael for your tip. Yes, a few professionally trained chefs I know apply a light squeeze of acid before plating their meals. Works for seafood also. Thanks for watching and taking time to leave a comment.
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

  • Jon Yust
    Jon Yust Month ago +1

    Looks great. What flavor smoke did you use.

    • Harry Soo
      Harry Soo  Month ago

      For my steaks, I like pecan, hickory, or apple. Or, combination of these woods. Thanks for stopping by.
      Laughing at your grilling mistakes will lengthen your life. Laughing at your wife's grilling mistakes will shorten your life.

  • Dan Dixon
    Dan Dixon Month ago +1

    Over cooked, over done, over explaining, everybody likes steak at a different form, have fun

    • Harry Soo
      Harry Soo  Month ago

      Hey Dan, for some reason, the Walmart in our city carries a lot of high-end meat like lamb breasts, grass fed beef, and Angus steaks. I've noticed that other Walmarts don't do that. Not sure why but I hope they keep stocking great produce.

    • Dan Dixon
      Dan Dixon Month ago +1

      Harry Soo Thank you for responding, you sound cool, me and my wife are in the 10% if we have a good steak not a Walmart steak have a good evening

    • Harry Soo
      Harry Soo  Month ago

      Yes, you are right Dan. 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.
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

  • Justice Lee
    Justice Lee Month ago +1

    Looks fantastic. I appreciate the video and your commitment to all of the details while cooking.

    • Harry Soo
      Harry Soo  Month ago

      Thanks for watching. Take what you can from me and ignore any areas where you already do better. Keep spreading BBQ love.
      The most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein

  • Jeepin Smurf
    Jeepin Smurf Month ago +1

    great video except for that knife.

  • babybelle32
    babybelle32 Month ago +1

    Thank you for the great tips.

    • Harry Soo
      Harry Soo  Month ago

      You're very welcome!
      Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity

  • hans petri
    hans petri Month ago +1

    Thank you very much for the Vid it s real interesting . Ribeye has been my favourite since i tried it first time !ooops Question !
    Is the taste later important to win or just the look at all ?

    • Harry Soo
      Harry Soo  Month ago

      +hans petri Hey Hans, you can sear on a cast iron pan as that's my preferred method to cook a steak. A pit is great if you have one but not necessary. Good luck!

    • hans petri
      hans petri Month ago +1

      yeah ok thx for the answer :-)I bought today my first wagyu ribeye in Germany town flensburg ,.....can t wait for the experiance maybe i will buy a small grill for that !

    • Harry Soo
      Harry Soo  Month ago

      www.steakcookoffs.com/SCA color chart goo.gl/images/gwzth5how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

    • Harry Soo
      Harry Soo  Month ago

      SCA judges are trained on how to judge and rate a steak according to appearance, doneness, texture, taste, and overall appearance. Does it look good with an even sear on both sides? Is it cooked to medium temp? Did it taste good? And what was your overall impression? Competitors can trust that judges are properly trained! Chuck Dolan, SCA representative, and Pitmaster of Divine Bovine BBQ Team gave me lots of pointers when I initially scored a steak higher than I should because it had an even sear on both sides. After he gave the class, I realized that it really did change the appearance and scoring of the steak!

  • Bralph888
    Bralph888 Month ago +1

    I like your style! Enjoyed watching this. Got some tips from this that I will be using probably for the rest of my life, grilling like a boss

    • Harry Soo
      Harry Soo  Month ago

      Thanks for watching. Feel free to binge watch my 100+ videos when you have time. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

  • Deer Grumpy
    Deer Grumpy Month ago +1

    lol theres no trick to ribeye steak its aprox 4 mins each side in a hot iron skillet butter galic salt pepper meat quality is where the differences are.

    • Deer Grumpy
      Deer Grumpy Month ago

      +babybelle32 nothing was talking about cooking ribeyes expressing that sometimes you dont need gimmicks or cruches simple is best but conceeding I dont know anything about SCA

    • Deer Grumpy
      Deer Grumpy Month ago

      +Harry Soo no no contests for me lol my judges are my family and friends safer that way lol good luck to you!

    • Harry Soo
      Harry Soo  Month ago

      +babybelle32 www.slapyodaddybbq.com/contests/awards/

    • babybelle32
      babybelle32 Month ago +1

      What does this have to do with winning contests? How many have you won?

    • Harry Soo
      Harry Soo  Month ago

      Deer Grumpy, in an SCA contest you are provided the steak so you can't bring your own. It's analogous to everyone driving the same race car, so when you win, it's because you're the best driver. You are judged by 6 judges, in double-blind setting, on appearance, doneness,
      texture, taste, and overall presentation. Does it look good with an even sear on both sides? Is it cooked to medium temp? Did it taste good? And what was your overall impression? You can try your method at a contest to see how your steak does. At home, I like simple tvclip.biz/video/emUPgJcQzlY/video.html . See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Dorien Riddick
    Dorien Riddick Month ago +1

    He killed it for me the fat is the meat candy wtf?!

    • Dorien Riddick
      Dorien Riddick Month ago

      Thanks for the response and that insight...now it makes sense to me thx👍

    • Harry Soo
      Harry Soo  Month ago +1

      Yes, for home cooking leave the fat on. At home, I don't trim, salt only, sear medium rare on cast iron pan. tvclip.biz/video/emUPgJcQzlY/video.html . In a contest, you have six judges eating and double-blind scoring your steak based on appearance, doneness, texture, taste, and overall impression. If even one of the six does not like fat, you've lost the contest. So, as we say, if it's not there, the judge cannot score against you. In competition, the smart mindset is to win and not to cook to your personal preference. Kapish? Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Patrick Birdwell
    Patrick Birdwell Month ago +1

    Oh yeah! Love your channel.

    • Harry Soo
      Harry Soo  Month ago

      Thanks Patrick for stopping by. Please tell others and feel free to binge watch my 100+ episodes when you have time.
      It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West