The judges at the Way Out West BBQ Competition have rendered their verdict: Harry Soo, the scientific pit master from Diamond Bar whom I wrote about in a previous entry, swept every category and was named the grand champion.
Usually, judges at BBQ competitions spread the awards around for individual categories. This time, Soo (seen to the right) and his assistant Mark Tung swept all the individual contests -- chicken, pork shoulder, pork ribs and beef brisket.
"I don't know if that has ever happened before," said my pit master and trainer, Tim Mar, who came in seventh overall. "This is pretty big news in the BBQ world."
Soo, who owns SlapYoDaddy BBQ, uses a computer with sensors and fans to maintain temperatures in his two smokers. He also is very particular about buying his meats, although this time he nearly messed up.
Prior to the competition in Stockton, Soo purchased three beef briskets, put two in the freezer and brought the other to the contest. When he got there, he realized he had purchased the wrong cut of meat. He then had to run out and had to find a real brisket in a local grocery store.Yet it was good enough to win. There much be something in Soo's scientific smoking method, and the nature of his secret spices and sauces, that make for a winning competiton.
Congrats to Harry, who brings home $800 and a big trophy for his efforts. And thanks to Tim and Gina Mar for giving me a front row seat to the passionate and wacky world of competitive barbecue.
Photos by Stuart Leavenworth
