TLC BBQ Pitmaster Harry Soo – Slap Yo’ Daddy

When it comes to BBQ, Harry Soo knows a great deal about competing and winning awards. So much so that his website could be mistaken for being an image gallery of his own BBQ awards, of course though, it is much more than that.

Having won more awards than most of us can shake a stick at, Harry's success is based on the wealth of knowledge he has accumulated during his busy lifetime, having been inspired by the likes of guru's such as Bobby Flay while  also being influenced by Malaysian cuisine.

Harry Soo is currently competing in TLC's BBQ Pitmasters, which airs on Thursdays 10pm/9c, where he, and the other 6 contestants which include; Myron Mixon, Tuffy Stone, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Johnny Trigg do battle on the BBQ battlefield.

Who is "Slap Yo' Daddy"?

The two-man team is made up of Head Cook Harry (member KCBS, IBCA, and CBBQA, and certified KCBS BBQ judge) and Assistant Cook Mark.  By day, Harry and Mark work at information technology jobs in a Dilbertesque existence.  On weekends, they love to cook and hang out with friends and family.

How did Slap Yo' Daddy get started?

Their entry into the competitive circuit was purely by chance.  Harry had been fascinated by BBQ contests on Food TV and his co-worker Janice had asked him to help out with the annual fund raiser for the African American Association at work.

So for the past several years, Janice helped Harry serve BBQ brisket to several dozen co-workers, many of whom were African American with roots in the South.

Nothing happened until early 2008 when the movie The Bucket List starring Jack Nicholson and Morgan Freeman was released.  Harry's co-worker Teri suggested that they prepare a bucket list of wish things to do before "kicking the bucket."

The caveat being that, in addition to your own list, your fellow co-workers could add "stretch" goals for you with activities that would be a challenge given your particular personality.  Two of Harry's stretch goals were 1) compete in a BBQ contest and 2) attend a comedy class and do a stand-up act.

Harry began competing in BBQ contests in March 2008 and substituted #2 in February 2008 by being a backup dancer for Janice during their company's Idol contest and winning first place.

Harry Soo explains competetive BBQ

"In competition BBQ, the meat is cooked low and slow around 225 degrees for up to 12 hours and submitted for blind judging in 9" X 9" white Styrofoam containers.  Four meats are turned in by each team: chicken, ribs, pork, and brisket.  BBQ contests have to be sanctioned before points are counted towards the California Team of the Year (TOY) or Rookie Team of the Year (ROY) awards.  The two major sanctioning bodies are the Kansas City Barbeque Society (KCBS) or International Barbeque Cookers Association (IBCA)".

"A sanctioning body is like the PGA for golf.  KCBS is the larger body based out of Kansas City and turn-in trays typically have lettuce and parsley as decorations (see banner photos).  Turn in for chicken is at noon and the other three meats follow after each half-hour (KCBS Rules).  The IBCA, of Texas origin, favors turn in trays with just the meat on foil (aka Texas lettuce; see banner photos) and turn ins are done every hour starting at noon for chicken and ending at 3 pm for brisket (IBCA Rules)".

Harry Soo - Slap Yo' Daddy Grilling Tips

1. BBQ is ready when it's ready (so don't hurry)

2. Less is more (less smoke, less rub, less add-ons)

3. Opening your smoker is BAD!

4. Too tender is GOOD!

5. Foiling is GOOD!

6. Grilling is NOT barbequing; BBQ is low-and-slow

7. Always have FUN when you BBQ even if results are otherwise!

To find out more, you should visit Harry Soo's website, Slap Yo Daddy.

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