Funday Friday Week 45 • How to Sear Kalbi Beef, Pork, and Chicken | REC TEC Grills
Funday Friday!
Chef Greg is now a permanent member of the REC TEC team as the new Director of Culinary Innovation. For his first day, Chef Greg has kalbi beef short ribs along with chicken and pork for an Asian themed Funday Friday. Jody has some exciting doughnut recipes to try for National Doughnut Day. We also have a big announcement for everyone in the REC TEC family...
Marinade:
1 cup Brown Sugar
1 cup Soy Sauce
½ cup Water
½ cup Mirin
4 oz Onion, minced
2 Kiwi, minced
2 T Garlic, chopped
2 T Ginger, minced
¼ cup Green Onion, diced
Method:
Ensure there are no bone fragments on the shortribs, as these have been cross cut sometimes there can be small bone fragments.
Prepare the marinade, and cover the meat for 12-24 hours.
Preheat your REC TEC to full.
Grill meat on each side for 6-8 minutes until slightly charred and cooked through.
Let the meat rest and serve with Green Leaf Lettuce wraps and Kimchee.
Chef Tips
This recipe is also delicious on thinly sliced pork shoulder, chicken thighs and flank steak!
Cook down the marinade and add sesame seeds for a delicious sauce on your lettuce wraps!
Ribeyes were done on the Bullseye with the use of a searing kit. These ribeyes were cooked hot and fast. REC TEC Grills is now the official pellet grill of the Steak Cook-off Association (SCA)!
In honor of national doughnut day, Jody took a doughnut and smashed it flat on the table, then put bacon and other of his favorite toppings and made a doughnut taco. Jody also used doughnuts as buns for a beef patty for a doughnut burger. National doughnut day was a hit in the REC TEC office.
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Comment below your favorite recipe for kalbi beef, chicken, and pork!
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How To Make Theedee’s Drunken BBQ Ribs
Ingredients
1 rack pork ribs
1 teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup brown sugar
1 teaspoon cumin
1 teaspoon white pepper
1 teaspoon paprika
2-3 cups bbq sauce
1 cup red wine
If you have any questions kindly DM me on Twitter: @TheedeeDaFoodie or via email theedeescuisine@gmail.com or on Instagram: @CookingwithTheedee or in the comments box.
Thank you
Kendal Adair, Smoked N' Spiced - Master Chef, Competition BBQ, and Memphis in May Changes
Kendal Adair of Smoked N' Spiced stops by Shootin' The Que to discuss what it was like being a BBQ cook on Master Chef, the pros and cons of social media, and the news that the Memphis In May BBQ Cooking Contest will no longer be held at its iconic location off the banks of the Mississippi River.
0:00 - Start
0:41 - Royal Oak Invitational Coming Up
1:34 - Update On The Farm
3:33 - Kendal Adair
3:57 - Getting Started In BBQ
4:59 - Joining Pig Stars
5:09 - Alabama Vs Auburn
6:26 - Terry Griffin
7:20 - Boars Night Out
8:58 - Steak Cook Off
10:01 - Getting Prepared For Master Chef
10:43 - Deciding To Compete On Master Chef
11:32 - Hardest Part Of Master Chef
12:13 - Secret Marriot Menu
13:17 - Culture Shock
14:09 - Gordon Ramsay
14:28 - Amazing Crew Of Master Chef
14:46 - Never Say Never
15:28 - Competition Cooks
15:53 - Rubs Coming Soon
16:58 - Changing Course
17:57 - Great Cooks In Desoto County
19:21 - Record Will Never Be Broken
20:48 - Tires, Blow-Outs, and Speed
23:29 - Social Media Pros And Cons
23:48 - Not Driving At Night
24:31 - Kendal At Memphis In May
25:43 - How Close To Finals?
26:34 - Glad John David Won Grand Champion
29:22 - Judging The Greats
30:32 - Memphis In May Moving
31:24 - Prices Changing At MIM
33:05 - Infrastructure Was Built To Fail
35:21 - Problems With Moving MIM
37:37 - Time For MIM To Redeem Themselves
40:42 - Iconic BBQ Restaurants
43:05 - Doesn't Make Sense
44:01 - Staffing And Volunteers
44:54 - Getting Bumped From Houston Contest
46:04 - Closing O'Hare Airport
47:43 - Competition Changes Because Of Covid
49:49 - Hog Is Back
50:40 - Inexperienced Judges
51:26 - Becoming A Master Judge
54:01 - Internet Changed The Game
55:39 - Finding Kendal On Social Media
56:26 - Mail Bag Questions
56:49 - Hardest Transition
57:37 - Layering Vs Blending
58:39 - Go-To Snack
59:38 - Winning Rub Combination
01:10:05 - Competition Mindset
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Scottie Johnson of Cancersuckschicago com gets ribs ready at the Shannon BBQ Contest
Tom Carfrae of TheBBQ Show watches as World Champion Scottie Johnson of Cancersuckschicago com gets ribs ready at the Shannon Illinois BBQ Competition.
Offset Smoker FIRST COOK | Pitmaster Kenny Tran TheSmoKINGribs.com w Harry SlapYoDaddyBBQ.com
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COLLAB w Pitmaster Kenny Tran, my alumni, with his first cook (and black belt tips) on his new JJ reverse flow smoker from Texas.
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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Grill Master University Interviews Ray Lampe on How To Smoke Meat
Sign up for the free Quickstart Competition Barbecue Tips Interview Series
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
In our latest interview, we sat down with Ray Lampe of Dr. BBQ in St. Petersburg, Florida. Dr. BBQ is the name of Ray’s team, but it’s also his nickname. There’s a reason that Ray was inducted in the American Royal Barbecue Hall of Fame in 2014. He’s one of the most recognized pitmasters in the country, and he’s spent 15 years testing different BBQ cooking styles. He entered his first rib BBQ contest in 1982 and quit the family trucking business to become a full-time pitmaster. He’s written nine books, including Slow Fire: The Beginner's Guide to Barbecue, Dr. BBQ’s Big-Time Barbecue Cookbook, the official NFL Gameday Cookbook, and a new cookbook (the Big Green Egg Cookbook) to help home barbecue enthusiasts, backyard grillers, and those interested in competition barbecue learn how to cook the best New American Barbecue.
In addition to his multiple wins in competition and new career as a restauranteur, Ray is a well-respected barbecue judge. You may recognize him from Travel Channel’s American Grilled, FYI Network’s World Food Championships, and the Food Network’s Chopped and Tailgate Warriors with Guy Fieri. His TV appearances also include hosting a cooking segment on Fox Sports Network's Fishing the Flats, as well as a monthly Ask Dr. BBQ segment on the BBQ Central Radio Show.
Ray Lampe is all about sharing his skills and helping home BBQ grillers take their skills to the next level. He gives online barbecuing tutorials and teaches classes. His main advice for the backyard guy that wants to take his or her skills to the next level, perhaps making a career at Memphis in May or American Royal competitions each year, is to learn from the best. Unfortunately, barbecue competitions don’t reward creativity or trying new things. That’s a great thing to do in the backyard, but if you want to win a competition, the path is very narrow. Most of the winners do the same things, and if you want to become a part of the winning BBQ community, it’s best to take a class from a successful champion. These guys know exactly what you need to do to win, and it actually involves a lack of creativity because of the narrow focus that is competition barbecue.
The champions of competition BBQ all do very similar things, so you may as well learn that up front. Some people think that taking a judging class is a great way to learn. It’s true that becoming a judge will help you understand the competition judge’s point of view, and it can help you become a better competitor for sure. But, the judge’s classes aren’t necessarily the ideal path to actually creating winning barbecue. It’s best to pay the champions for what they know and what they have learned. Each BBQ competition winner has had to carve out their own way, learning the hard way what works and what doesn’t. When you take their classes, they will show you exactly what they do to win. If you really want to be a champion at competition barbecue, you have to play by their rules, and sadly creativity and thinking outside the box isn’t necessarily a part of those rules.
Ray Lampe also talks about the different faucets of the world of barbecue. Whether you’re a backyard griller on a custom-built smoker or you’re a more serious BBQ enthusiast that has invested a lot of money in a grill, you may have noticed that there are lot of factors when it comes to BBQ. The guy who makes and sells the BBQ sauce isn’t in the same business as the person who sells the charcoal. The restauranteur and the competition guy aren’t on the same page, either. Then there are the people who make the grills and all the grill tools! Luckily, barbecue has become big enough to have all these paths to success, so you can make a living and succeed in BBQ no matter which path you choose. The business is continuing to grow, too, as more people become interested in competition BBQ and opening barbecue restaurants. Ray is a little worried that we may forget about the history of BBQ and some of the stuff that only the old timers remember, but he promises to be the guy that will keep up with BBQ history and make sure no one forgets!
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