Attended the Slap Yo' Daddy Pitmaster Class yesterday

[gooose53]

I'm sure you learned somethings that will help you!! I would go in a heart beat but that's on the other side of the world (or might as well be) from me. I've talked with him via email a couple of times.....very nice guy as the others have already stated. Glad you were able to go!!

[shellbellc]

I'd be interested in the back yard vs comp information from him, that would be an awesome lesson there! Plus ya get to eat and take home food...um winning!!

[ThunderDome]

The Full Story

Sorry..was a lil busy yesterday to post the rest of the story...here goes.

Harry going over rubs. He just began selling his own rub recently. Regular, Low Sodium, and w/ MSG


Here we tasted the rub so we could compare how different it ends up throught cooking process. "never judge a rub on raw taste"


The Sauce Boss


Maillard Reaction Testing


17 lbs Choice Brisket on a WSM 18.5"


Talkin Stokers


Talking Money Muscle while makin a goofy face


Going over knives


Brisket Trimming


More Money Muscle

[ThunderDome]

Showing his preferred chunk sizes. Talks about Jim Minion, and the Minion Method in smokers


Injected, and rubbed brisket onto the 18.5"


So that's how he get's those big ass briskets in there


While on a break, i was strolling through BBQ Island and saw this new smoker by Maverick Industries (yes same as thermos). Could it be? A manufactured UDS?!?!!! Naturally I was interested until I saw the price. Just shy of $400


Rib Trimming


This is what we smoked some sausage on, as well as some tri tip. These are badass. The Good One "Marshall". Check them out if you ever get the chance. Holds heat very well.


The TriTip. Harry just won in a Santa Maria, CA contest for Tritip. Which is claimed as the tritip capital of the world.


Here's his well-traveled award winning pit


This handle and exhaust has seen a competition or two



Bout to prep the chix


Seared Ahi


This was so damn good


Harry's homemade cornbread. He cooked this on one of BBQ Island's rental Green Mountain Jim Bowie pellet smokers. By far the best cornbread I've ever had

[ThunderDome]

Money Muscle for Slicing


What a serious spread...for 9 people


A shot of the brisket point


The Flat


It's awesome how well practiced he is. He cooks in every comp on 2 WSM 18.5's and has the timing for turn in's down to a science.


I had a blast here, learned a lot, and ate even more. Took home enough leftovers for a week. I recommend the class if he comes through your town for sure.

[Meat Hunter]

Wow, that looks like a fun. And you got take home the leftover food from that? Cool.

[Fishawn]

Very Cool TD.

[Checkered Past]

Thanks for sharing your experience at the class. Sounds like a lot of bang for the buck

[Scarbelly]

Ok you just convinced me - I am signing up for one of his classes. Anyone want to make the trek to So Cal? We can sign up together

[ganny76]

Little far for me. Would love to be able to cook Ahi Tuna. One of mine and the wife's favorites.

[Slanted88]

Good on ya!...Lessons...

[tadowdaddy]

Very nice. I thought my brisket and ends turn out good, but that just makes mine look like garbage. Wow. I may have to bust out the WSM, which I've not used in quite some time. Maybe time to put away the Traeger and the MES. LOL!

[sweet_magnolia]

Wow! Cool! Thanks for sharing!