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Harry shares his black belt tips on how to cook SCA contest ribeye steaks, Click "SHOW MORE" for links and info
The Steak Cookers Assoc (SCA) sanctioned cookoff are fun as you compete for cash, trophies, and prizes. Most SCA Steak Cookoffs feature a $1000 first place prize and typically will pay the top ten places in the steak category!
The SCA's primary focus is STEAK, but they also do ancillary categories to challenge cookers and involve the entire family. It's a fun relaxed environment and a fair competition. For the price of the entry free, SCA events provide all the steaks at an event to ensure a level playing field for the teams. Judging is done double blind so the best cook of the day wins.
SCA events are family friendly and it's common to see the entire family participating. Often, husbands and wives create their own teams to compete against each other, even father and sons, and sometimes three generations compete at the same event .
SCA events are a ONE DAY format held on Friday, Saturday, or Sundays. The typical event begins with a cooks meeting at 10am and awards are held about 4pm allowing teams ample time to travel to an event in a single day.
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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 27 Grand Championships. I've personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, 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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