What a team at Goldies. My take on attention they apply is that Air Conditioner directly at table Rib Prep bench height. That is BBQ attention, Great work Goldies BBQ.
Barbecue is real people food. It's awesome seeing them bring other cultural influences to their community. This is the history of barbecue future. These young folks will be the old school pit masters long after we're gone.
"Pretty f@*king good!" Love it!! Thank you for showing us these guys, they truly look like they love what they're doing and the product shows, just great!
Feel the love! That's the idea behind the logo and cartoon that I created for them. Goldees BBQ and Goldees Ninjas (barbecue team coming soon with Lane as the head pitmaster, and Harry as the secret Russian gymnast coach helping them win contest. Shhhh. . .. )
Jay, I learned quickly that my 61-year old pitmaster body cannot trim 120 briskets like the 25-year olds. The 80-hours felt like 800 hours for me! I can't work triple 18-hour shifts like these young un's at Goldees!
@@SlapYoDaddyBBQ yep my 72 year old body can barely do one brisket! I guess that is why we are willing to pay the stiff prices for prepared briskets here in Texas!
I’ve lived in SC and Texas for an equal amount of years and I can say safely regardless of where you go people in Texas can’t make Pulled pork or Pork Ribs correctly to save their lives, but on the flip side people in SC have no clue how to do brisket right, it’s always chopped and never sliced. KC now that’s the best of all worlds. KC joints can do it all!
Born and raised in Texas moved to South Carolina after college been here for 20 years now. I can say hands down Texas can do pulled pork/ribs. Pulled pork is the easiest thing to BBQ. Ribs while tricky aren’t some bbq special only certain states can do. Same with brisket while it might not be as popular in SC plenty of joints do it right. BBQ is mainstream now. You can find good bbq in Canada for god sakes. Either it’s good or it isn’t. Doesn’t matter what state you are in.
@@mtbtx9304 Wrong! Salt and pepper and nothing else on Pork and Ribs is nasty as Hell! My wife is from Midland, and will straight up tell you Texas Pulled Pork is nasty, and so are ribs. There is more to life than Salt, Pepper and Garlic.
Many thanks Johnny! I will be doing more "film maker" series versus the 500 videos I already posted where I'm the teacher. I consider myself a life long student and want to learn from the 25-year old to the 80-year olds in my journey of barbecue to connect with those of us with barbecue sauce instead of blood in our veins!
The rib glaze looks like a mix of tamarind paste, vinegar and sugar, possibly some pectin to tighten it up a bit. Nice and tangy. Blends well with all of the Pepper and Lawry's.
I took a shot at developing some new sauce flavors that hit it out of the ball park! www.slapyodaddybbq.com/2022/02/product-review-pitmaster-harry-soos-championship-barbecue-sauces/
Great series Harry. Question for you, did you learn anything while you were there? I know you’ve been in the barbecue game a long time and learning new stuff probably doesn’t come as often anymore. And also did you teach them any tricks? Keep up the great vids.
I am first a life long student of barbecue and second a barbecue teacher. In that order. Yes, of course, I learned from them. I hope they found likewise!
Another reason they are doing well. Everything in moderation. No one seasoning that's overpowering. Seasoning should compliment the food, not be the main attraction.
It's to prevent the meat nearest the firebox from burning. With those big smokers there is so much convection you don't want to char the meat in the front
@@SlapYoDaddyBBQ How much do is required for a 15 pound brisket? Do you add it by itself or mixed with the rub? Can it be used with ribs and chicken? Asking for a friend.....
I think it was disrespectful to have them use your rub. Seriously?! Would you do this for an ‘older aged’ group’s restaurant- Franklin, Terry Black? 👎🏼. They achieved their own great success with their own skill and creativity.
You may be new to barbecue etiquette as that's a sign of respect for both parties. Pitmasters are a brotherhood and sisterhood of like minded persons who have a common passion and we have BBQ sauce instead of blood in our veins. Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Sure wish you would go back to doing your own thing Harry! These little series you’re doing right now really are quite boring compared to what you doing the cooking! So we’re gone for now
highly disagree, this is some of the best content in my opinion. harry please continue to do these, interesting to see how the top dogs in the game do things.
As you probably realize already Yat Masta (and it's a good thing), that I'm not a follower and a leader in whatever I chose to do. When my train leaves the station on a new trip, you will know it will be fun. Else, folks like NBQ will be left on the train station! I will boldly go where I've not gone before. For 2022 and beyond, I'm spawning 4 new channels so buckle up! Mr. Zulu . . .. engage!
