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Posted by Kurt on 12/5/2011 to Cooking Classes
Slap Yo Daddy BBQ Class The amazing Harry Soo came out last weekend and put on a couple of classes. Boy howdy did he deliver! There is so much to cover I had to break this into two separate posts. Enjoy! You should know that we expected poor weather and set up the classroom in our shipping area. It made taking pictures a bit difficult as the lighting in the store was not very good. So if some of the photos are not that good, please cut me a little slack. :-)

His set up was pretty simple. He just had two 18 WSMs hooked up to a Stoker powered by a battery pack. He said he started using the battery pack because of unreliable power supplies at the events. This handy device can power his Stoker for a two day event on a single charge. We pulled out a few other demo units so he could try them out. To the right, you can see the GMG Jim Bowie.

Two 18 inch WSMs and a GMG pellet smoker


We also rolled a 22 WSM and a Marshall by The Good One. We got them fired up and class was ready to start.

One 22 inch WSM and The Good One Marshall


I almost forgot. We also fired up a Mini Big Green Egg and Harry put on some Moinks for us to munch on during the first part of the class.

Big Green Egg Mini


The first part of the class covered food safety and how to create your own rubs, sauces and injections. Everybody in the class got to taste all the items he made. He felt that it was very important to know what your seasonings taste like raw and after they are cooked. It helps you understand the relationship between the two better. I would liken the experience to tasting wine with a sommelier and his take on the complexity of the different seasonings was enlightening.

Tasting the discussing the injections


The cornbread on the GMG was looking really good.

Cornbread on the GMG


Yay! The Moinks were done. I think I ate seven of them.

Moinks


Next up was prepping pork butts. Harry went into great detail about the butts. Everything from where they are located on the animal to the different muscles the shoulder is made of. He took a lot of questions and I learned a lot!

Harry fielding a question


I was glad to see that Harry uses Forschner knives. We recommend these knives also. They all are top rated and moderately priced. They hold their edge and are very durable. We offer this set of three knives as a BBQ Select package that is discounted and has free shipping.

The three knives Harry Soo uses.


The next portion of the class covered how to prep a pork butt. He started by showing us how to properly trim it. Taking extra time to explain the importance of exposing the money muscle so that you get a really nice bark on as much of it as possible.

The art of trimming a pork butt

We got out the pork injection that we had created earlier in the class.

The pork injection


Everyone took turns injecting the pork butts. Harry coached us on where you should inject them.

Injecting the pork butts


Next he covered the brisket. How to pick one. How to trim one. When it came to trimming the brisket he was pretty aggressive. Much more so than I usually do. After seeing the results I will start doing this to all my briskets whether it is for a competition or family and friends.

Trimming the brisket


We got out the brisket injection that we made earlier in class.

Brisket injection


How to apply the rub and how to place it on the grill. There is a secret here. Do you know what it is?

Brisket on the WSM


On the other smoker, he showed us how to tell when the bark was properly set. The sides of this one were ready but the top was not.

Checking the brisket


Since the brisket was not quite ready we went back inside and started the rib portion of the class. Harry gave a great description of where the different ribs come from on the animal and how to prepare spare and baby back ribs. Here his holding up a nice 10 rib rack.

Nice rack of ribs


We all took turns preparing a rack of ribs.

Rubbing the ribs


An hour later or so the rib tips were looking really good.

The rib tips are looking good

Continue to the second half of the class.
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Comments
Jeremiah Johnson Date 12/7/2011 9:46:23 PM
Nice work guys... Keep Spreading the Good Word of Barbecue...
Bill Scott Date 12/8/2011 7:07:36 AM
Great time. Excellent write-up and pics Kurt. Going to have to pick up those Forschner's on my next visit. Had a blast, you guys were great hosts. Don't forget about what Harry said "BBQ Island is by far the most extensive BBQ store i've ever been to, and I've been to dozens across the country"
Rick Muterspaugh Date 12/8/2011 6:14:50 PM
Great class. I learned a lot. Thanks so much for hosting this event and introducing me to your great store. BBQ Island is the best!
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