Wagyu Chuck Eye Roll w new Rubs and Sauces | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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Thanks to Jason from Mason Hill Cattle for sharing some Wagyu love from his Oregon ranch. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to like, subscribe, and hit the Notification Bell for recipes and black belt pitmaster tips and tricks.
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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 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, 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.
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Dinosaur BBQ's Sauces Lineup Mukbang | Shoutout to Syracuse!!
Chaz, a fan of the show, sent us a lineup of Dinosaur BBQ sauces from Syracuse. Let's tap into them.
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Kansas City-style barbecue | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Kansas City-style barbecue
00:01:34 1 History
00:01:42 1.1 Henry Perry
00:02:37 1.2 Arthur Bryant
00:04:13 1.3 Gates & Sons
00:05:24 2 Other notable restaurants
00:05:33 2.1 Fiorella's Jack Stack Barbecue
00:07:49 2.2 Joe's Kansas City
00:09:32 2.3 LC's Bar-B-Q
00:10:32 2.4 B.B.'s Lawnside BBQ
00:11:46 2.5 KC Masterpiece
00:12:38 2.6 Curt's Famous Meats
00:13:31 3 Kansas City Barbeque Society
00:14:40 4 See also
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SUMMARY
=======
Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that originated from the pit of Henry Perry in the early 1900s in Kansas City, Missouri.
Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country's other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand.
Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of KC-style barbecue. Most local restaurants and sauce companies offer several varieties with sweet, spicy and tangy flavor profiles, but the staple sauce tends to be both sweet (often from molasses) and spicy. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other Southern-food staples.
The Kansas City metropolitan area has more than 100 barbecue restaurants, a number of which are nationally renowned. The area is also home to several large barbecue cooking contests, notably the Great Lenexa BBQ Battle and the American Royal World Series of Barbecue, the largest barbecue competition in the world.
Sitting By The BGE Cooking Pork Belly - Live pt2
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