Smoked Prime Rib 60-Day Butter Aged Roast Cherry Wood How-To Champion Harry Soo SlapYoDaddyBBQ.com

Рет қаралды 10,173

5 жыл бұрын

#harrysoo #slapyodaddybbq #primerib
Prime Rib 60-day Butter Aged Smoked Cherry wood with Fresh Horseradish Cream, Rosemary Thyme Potatoes, and Creamed Spinach. Centerpiece for the Holidays and special occasions. Click "SHOW MORE" for all the information links!!!
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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.
#harrysoo #slapyodaddybbq

Пікірлер: 129

@ChandraPivo 5 жыл бұрын

My mom was visiting for the holidays and said that I HAD to watch you... I have, and I am impressed! I have Cowboy Cut Ribeye's for the BBQ tonight!! Great job!

@SlapYoDaddyBBQ 5 жыл бұрын

Thank you and your Mom for your support and kind words. Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

@ChandraPivo 5 жыл бұрын

@@SlapYoDaddyBBQ You're awesome!!

@ryanantrim5780 5 жыл бұрын

Beautiful Harry! Always love watching everything you do! I hope you and your family have a magical Christmas!

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks Ryan. Wishing you and your loved ones a joyful holiday season. Be sure to check out my Peking Duck and Filet Mignon recipes coming soon.

@stephanieyeminez89 5 жыл бұрын

Thank you so much.

@tonyj2216 5 жыл бұрын

Harry, you did it again....another mouth watering video. My wife just asked me why I torcher myself watching your videos. I am planning, that's why.

@SlapYoDaddyBBQ 5 жыл бұрын

LOL! Tony you are too funny. Tony the Torcher! Thanks for watching! Merry Christmas. Be sure to watch out for my Peking Duck fundamentals and Filet Mignon airing the next few days.

@tonyj2216 5 жыл бұрын

@@SlapYoDaddyBBQ I have 20 gallons of coffee in front of me....waiting for the videos! Bring em on!

@dwaynewladyka577 5 жыл бұрын

Very beautiful! Perfect prime rib and great side dishes. Season's Greetings. Cheers!

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks Dwayne. More recipes coming like Peking Duck and Filet Mignon, bacon Brussels Sprouts, and how to carve a turkey. After that more NYE fabulous recipes to post, and after that Superbowl recipes. I have 500 in my head trying to get out! Merry Christmas!

@davidbarr1579 5 жыл бұрын

Thanks for the excellent video!!!

@SlapYoDaddyBBQ 5 жыл бұрын

Glad you liked the 60-day prime rib video. Watch for the Peking Duck and Filet Mignon coming later this week. Merry Christmas

@sgalenchapmanjr7456 5 жыл бұрын

Looks fantastic!

@ThomasHoltKrogh 5 жыл бұрын

Perfect!!! So nice to see some delicious sides too. I’m definetly gonna make the horseradish cream and the spinach for my next roast. Thx for great content and inspiration Harry 👍

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks for watching. More crazy ass recipes coming next few days

@izenteno78 5 жыл бұрын

Awesome cook Harry! Love your channel!

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks for stopping by. Be sure to check out the Peking Duck and Filet Mignon coming later this week

@odeed 5 жыл бұрын

Great idea with the torches.

@SlapYoDaddyBBQ 5 жыл бұрын

It does speed up the sear process and I'm a Star Wars fan so it's like a Jedi knight wielding twin light sabers! LOL!

@odeed 5 жыл бұрын

@@SlapYoDaddyBBQ Lol. Star Wars fan here as well.

@blackackcl 5 жыл бұрын

Happy Holidays Harry! Always enjoy your videos so much.

@SlapYoDaddyBBQ 5 жыл бұрын

Have a happy and joyful holiday season. Thanks for your support the past year. I'm amazed that I'm trending towards 30K subscribers with my videos made with just my Galaxy 8 cell phone!

@blackackcl 5 жыл бұрын

Keep it up Harry! Your videos are awesome

@bamamubs4723 5 жыл бұрын

Looks just delicious, Harry!

@SlapYoDaddyBBQ 5 жыл бұрын

Thank you very much. Be sure to check back for my Peking Duck, Bacon Brussels Sprouts, and Filet Mignon posting later this week. Merry Christmas

@misohoney4656 5 жыл бұрын

Bravo! Another great cook from Happy Harry. Your FitBit must have read off the charts after those ninja chopping skills. 8::::)

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Miso Honey, I did know that you could fool a fitbit that way. I should do more chopping! Wish you and your loved ones a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

@blackbarrelbbq2974 5 жыл бұрын

Awesome.

@SlapYoDaddyBBQ 5 жыл бұрын

Hold your breath for my Peking Duck and Filet Mignon coming soon. Merry Christmas

@gregcox9205 4 жыл бұрын

Looks AMAZING Harry! Can't wait to try it. I'm curious though about how to age the meat...

@KaoV1983 5 жыл бұрын

Looks amazing!

@SlapYoDaddyBBQ 5 жыл бұрын

KaoV1983 Thank you very much. Be sure to check back for my Peking Duck, Bacon Brussels Sprouts, and Filet Mignon posting later this week. Merry Christmas

@SmokedReb 5 жыл бұрын

That looks very good, Harry. Not too shabby indeed!!

@SlapYoDaddyBBQ 5 жыл бұрын

Star Wars light saber fight inspired! Thanks for stopping by. Be sure to check back for Peking Duck and Filet Mignon coming soon

@RG_sssSMOKING 5 жыл бұрын

Well done Harry. I sure could "Hit That". Liked the entire video

@SlapYoDaddyBBQ 5 жыл бұрын

I had fun with the Star Wars "light saber" portion of the cook! Thanks for checking out my prime rib

@jenniferw8963 5 жыл бұрын

Great meal for diabetics thanks, I'll just leave out the potatoes. That cream spinach looks delish! Horse radish sauce is making my mouth water, I can just taste it now :)

@SlapYoDaddyBBQ 5 жыл бұрын

Hey J G, you must be on low-carb program. You can grill some cauliflower as a side also. www.slapyodaddybbq.com/2017/05/pit-roasted-whole-curry-cauliflower/ The fresh horseradish is the bomb-diggety of adding that special wasabi-between-the-eyeballs punch for prime rib which I love

@rickgear2579 5 жыл бұрын

my god that looked so amazing.

@SlapYoDaddyBBQ 5 жыл бұрын

I was inspired by Star Wars light saber fights! LOL! Merry Christmas and thanks for stopping by. Watch for my Peking Duck and FIlet Mignon posting this week.

@markmccaleb4038 5 жыл бұрын

That prime rib is amazing!!

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks for watching Mark. Merry Christmas Billy Watch for my NYE pork porchette w hand made fettuccine coming soon. Lots more videos for 2019

@PhillipCummingsUSA 5 жыл бұрын

That looks Guuuuuuuuud!!!

@SlapYoDaddyBBQ 5 жыл бұрын

Wait for my Pekkng Duck and Filet Mognon videos coming soon!

@TheTonyandjess 4 жыл бұрын

Looks great. Subscribed look forward to other videos.

@SlapYoDaddyBBQ 4 жыл бұрын

Thanks Tony. When you have time, feel free to browse my 200+ videos 30+ playlists

@Nope145 5 жыл бұрын

Another great video Harry. Although I’m a little late for a 60 day butter aged roast, I think I’m going to try this recipe including the spinach and potatoes.

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Jimmy, any good prime rib will be stupendous when your family feasts on it. The spinach is super easy and you can also do Yorkshire pudding like in my other 40-minute prime rib video kzfaq.info/get/bejne/rJ6fhcV-np3KmYk.html I will post the Peking Duck and Filet Mignon the next couple of days.

@m.a.6781 5 жыл бұрын

Wow that's amazing it's like a hard crust on the outside and your meat doesn't turn black wow awesome

@SlapYoDaddyBBQ 5 жыл бұрын

Give my simple techniques a go and up your game! Thanks for watching. Merry Christmas

@mikeparkis5399 5 жыл бұрын

Merry Christmas Harry!!!! Mike from Iowa..I work at a 20,000 head cattle feed lot...the marbling on that meat is outstanding.. I'm new subscriber to your channel... Thanks... great job Harry!!!

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks Mike for subscribing. Does your workplace allow tours? I'd like to visit as it's on my bucket list. Love to do a farm to table story

@chris.fitzgerald 5 жыл бұрын

Guess I should have started this back at Halloween...lol, maybe next year. Great video as always. Merry Christmas and BBQ love from the Jersey Shore.

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Chris, my recipe works just as well with a fresh primerib. Many places already age their prime rib so it will be good regardless. Merry Christmas

@meatcranium4280 5 жыл бұрын

Another HOMERUN Harry. I see why your a Champion. Thanks for sharing that looked amazing

@SlapYoDaddyBBQ 5 жыл бұрын

Wait for my Peking duck and Filet Mignon coming soon!

@julianreese6021 2 жыл бұрын

I know Im asking randomly but does anyone know a way to log back into an instagram account? I was stupid lost my account password. I would appreciate any tips you can give me

@zahirbyron1195 2 жыл бұрын

@Julian Reese Instablaster ;)

@julianreese6021 2 жыл бұрын

@Zahir Byron I really appreciate your reply. I found the site through google and I'm trying it out now. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.

@julianreese6021 2 жыл бұрын

@Zahir Byron It worked and I finally got access to my account again. I am so happy! Thank you so much you saved my ass :D

@matthewwoodring7701 5 жыл бұрын

Hey Harry, Great Channel. Love your videos, thanks for sharing so much love. Did you use any wood in this cook or just the lump charcoal?

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks for your support and kind words. I used some cherry wood in this prime rib cook. Watch for my Peking Duck and FIlet Mignon posting this week. Merry Christmas.

@erictimothy21482 5 жыл бұрын

Great video ! I told my wife I need a blowtorch or two for my bbq kit . She's not really warm to that idea yet Ha. Ever made a ham by soaking a picnic in brine for a few days? . Plans for a vid on that ? Would love your input before attempting one . Thanks for the great content keep'em coming

@SlapYoDaddyBBQ 5 жыл бұрын

Maybe Santa will bring your a blowtorch. They are only $20 each and the gas canisters are $1.00 each. I don't usually do hams as no one in my family likes to eat ham. Whenever I serve it at parties, about 8 oz gets eaten and I end up composting the rest of the ham after it sits in the fridge for a week. My family likes pork chops so maybe I'll do some pork recipes. Be sure to check out the Peking Duck and Filet Mignon coming later this week

@backwoodscountryboy1600 5 жыл бұрын

Great video, I'm definitely stealing your idea on the creamed spinach.

@me-William 5 жыл бұрын

Me too.

@thomasmalette9814 5 жыл бұрын

Another success. I would have made an au jus or gravy with the drippings. I smoked a prime rib last year for New Years and it came out excellent. It wasn't aged so it lacked the intense flavor yours did , but still came out great. I make the horseradish sauce the same way you do but add a teaspoon or two of Worcestershire sauce and lemon juice. When you buy fresh horseradish root, find a couple with knobs and plant them. They'll grow and you'll have more horseradish than you'll know what to do with. Luckily, I love shrimp cocktail. How do you decide what wood to smoke with? I have a bunch of ancient pear trees that don't product and are coming down, so I pretty much have a lifetime supply of pear wood. I also keep a bag of hickory, apple and mesquite around. I'll be going out into the woods to grab a few branches of maple in the spring to try out. Also, what are your thoughts on the BBQ Guru? I just bought the Cyberq for the Summit and will try it out when I smoke my first brisket on New Years. I'm planning on starting it around 8 or 9 pm on New Years eve. I'm really enjoying your channel and the tips you provide. I don't follow everything step by step but you point me in the right direction on where I should go.

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Thomas, yes, you are right that the drippings will make a more tasty gravy. I paid $9 for that small horseradish in the video so I should follow your advice and grow some. Wood is a very personal choice so pick the wood you like. Some folks like fruity and some like smoky like hickory. I don't own a BBQ Guru but my friends who use them really like them. Glad to hear my videos inspire you to try new methods. Keep spreading BBQ love. I've passed the boomerang over to you. Have a happy and joyous holiday season with you and your loved ones. Warm regards, Harry

@wes209 5 жыл бұрын

Loll thx Quebert😄

@johnsmith-sv1vr 5 жыл бұрын

More excellent and very informative content. Going to try this recipe for creamed spinach for my family this Christmas. Smoking a 12lb prime rib on my Oklahoma Joe's off set. It's just too big for my Weber kettle. This will be my first time smoking one on an offset. Wish me luck lol.

@SlapYoDaddyBBQ 5 жыл бұрын

Good luck and Merry Christmas! If you have a shortcut hack, watch this video 40-min Prime Rib - kzfaq.info/get/bejne/rJ6fhcV-np3KmYk.html

@johnsmith-sv1vr 5 жыл бұрын

@@SlapYoDaddyBBQ Definitely will do Harry. Hope you can make it to the HLSR. Talked to David and your all set VIP. He thought you might want to do some collabs so if you come he'll be picking up some pork bellies and fresh jumbo gulf scallops and all kind of goodies. You can reach out to either of us as your schedule becomes more definitive.

@swampratt36 5 жыл бұрын

I use Pam cooking spray on my spinach...makes it slip right out into the garbage 😂 looks delicious , Love the vids Harry . Merry Christmas !

@SlapYoDaddyBBQ 5 жыл бұрын

LoL! Not a fan of spinach wh? How about bacon wrapped Brussels Sprouts coming next? Merry Christmas

@swampratt36 5 жыл бұрын

@@SlapYoDaddyBBQ I love brussel sprouts ,and i know yours would be especially good .I think my father ruined spinach and boiled okra for me , by saying "you'll sit here until you eat it" lol . Thanks Harry .

@seattlesix9953 5 жыл бұрын

There's an delicious exception to not putting oil on meat before the cook. From one veteran IT guy to another, you'll have time to make your own mayo once you retire. 😌

@SlapYoDaddyBBQ 5 жыл бұрын

Yes, oil is verboten when smoking as it clogs the pores so smoke cannot penetrate. Oil for grilling is OK. Yes, we can make aoli if we're not busy taking care of a $50M portfolio with 10+ project managers, 300 cities, and 20 million residents in 5 counties!

@wattocz9946 5 жыл бұрын

Hay mate, Can you please do a video of the butter ageing process, looks good.

@SlapYoDaddyBBQ 5 жыл бұрын

Hay Watto Cz, coming soon. My butter smothered aged prime rib is being edited. I think I need to cut it into a 0-day v 30-day and a 0-day versus 60-day, and finally a 30-day v 60-day to see 1) which tastes best, and 2) which one is the most efficient. Thanks for stopping by. Happy New Year

@bonher69 5 жыл бұрын

Another great video, harry. Can you recommend some of your special sauces, rubs and seasonings for regular use? I would like to try some. Thank you.

@SlapYoDaddyBBQ 5 жыл бұрын

You can get my rubs for All Purpose, Chicken, and Beef on Amazon. www.amazon.com/shop/influencer-2e55962b Please see my 15 sauce shootout for suggestions on sauces kzfaq.info/get/bejne/qLlnfq6pr5_QhYE.html Thanks for stopping by and be sure to check out my Holiday recipes Peking Duck and Filet Mignon posting later this week.

@bonher69 5 жыл бұрын

Harry Soo thank you

@desmundlighten3603 5 жыл бұрын

What is ax wood ? And is the shipping from Paraguay high? My favorite part of your vids is you lighting and setting up the pit, always show that part please

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Desmund, JD sells on Amazon in 20lb and 35lb bags. You can find them on my Amazon store page tinyurl.com/y7m5xsab Here's the like to the charcoal www.amazon.com/dp/B01D5DDT0G/?ref=exp_influencer-2e55962b_lv_dp_vv_d

@TheNaKio 5 жыл бұрын

Great video champ! Wished you gave us a taste test though.

@SlapYoDaddyBBQ 5 жыл бұрын

Come by Los Angeles. With classes, catering, and KZfaq, I give away my cooked food to my viewers, law enforcement, medical personnel, firemen, and fans.

@95SLE 5 жыл бұрын

How much butter, and brand, does it take to cover the prime rib? TY for the potato and spinach sides recipe. BTW. I am preparing your fried chicken recipe for dinner tonight. The dry brine chicken has been resting in buttermilk overnight. I find the enclosed recipe booklet, when ordering spices, from your store to be extremely valuable.

@SlapYoDaddyBBQ 5 жыл бұрын

Thanks for watching and buying my products. I used 4 lbs salted butter from Restaurant Depot. Not sure what brand. I did 3 prime ribs and will post the aging videos on how-to butter-age in coming weeks with review of 30day v 60day comparison. Merry Christmas.

@RG_sssSMOKING 5 жыл бұрын

@@SlapYoDaddyBBQ 4 lbs or 4 sticks?

@banshee330 5 жыл бұрын

Great video Harry. I looked for a link to the blow torch but couldn’t find one. I cook on a pellet cooker. I told my self WOW, what a great way to sear meat . Is that just a bottle of propane? Please educate me , I love this technique!

@SlapYoDaddyBBQ 5 жыл бұрын

Here is the torch amzn.to/2Cq5puN Here is the butane canister amzn.to/2CqCmHy

@natesmultishop1814 5 жыл бұрын

Hey harry, great video and I’m doing this all for Christmas dinner!! Question: how much spinach did you use in that recipe? Thanks!

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Nathan, I used to bags of frozen spinach from Walmart. Not sure what size but it's the regular bag in the frozen section. Merry Christmas!

@natesmultishop1814 5 жыл бұрын

Thanks Harry! Everything turned out great!!! Merry Christmas

@addisoncham6225 5 жыл бұрын

do you need to wet the smoking wood before putting it in?Also, what is the difference with spraying it with water vs vinegar?

@SlapYoDaddyBBQ 5 жыл бұрын

I don't like the taste of vinegar on my beef so I use water. No need to wet as water does not help in smoking meat. Use tennis sized barkless chunks like I showed in my video. Get your wood chunks from Patty. You see her in my Women Pitmasters video - kzfaq.info/get/bejne/a8mhY8-js5zNdHk.html

@thomashaley5084 5 жыл бұрын

so harry whats your thoughts on putting it back in the fridge instead of bringing it up to room temp?

@SlapYoDaddyBBQ 5 жыл бұрын

General rules is Smoking = cold from fridge for max temp gradient rise w no oil schmears that clogs pores. Grilling = room temp meat and oil schmears is OK

@rayadude7104 5 жыл бұрын

I have never aged a cut of beef before, you can age it in the fridge? Or do you need special equipment? Thanks

@SlapYoDaddyBBQ 5 жыл бұрын

Yes, age in 34F fridge. No special equipment needed although you can buy special aging bags I will have my how-to butter age videos out soon.

@rayadude7104 5 жыл бұрын

Harry Soo can’t wait and thanks again.

@Coffeyman69 5 жыл бұрын

Is there a video on preparing the steak for the aging in butter?

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Dustin, yes, it's being edited and will air in coming weeks. I did a shootout between a 0-day v 30-day; a 0-day v 60-day; and a 30-day v 60-day to see which method is best. To recap, you melt 4 lbs of salted butter (your fav brand) around 68F room temp in a pot and dunk the whole prime rib into the butter. Rest on wire rack in a 34F fridge that you don't open very much.

@jamestomas7333 5 жыл бұрын

Is there a difference between dry aged meat without the butter as opposed to putting butter on it?

@SlapYoDaddyBBQ 5 жыл бұрын

I will find out as I'm doing an Umai bag v Cyrovac Wet v Butter aging shootout. Stay tuned for that episode

@wildernesswillfuller8153 5 жыл бұрын

What type of blowtorch did u use?

@SlapYoDaddyBBQ 5 жыл бұрын

Please see Amazon store link in Description for my culinary torch. Good luck

@TheMadslayer6 5 жыл бұрын

Amazing harry u need to do a dry aged brisket watch guga foods video juice explosion😀😀😀😀😀

@SlapYoDaddyBBQ 5 жыл бұрын

I have a 30-day v 60-day butter smothered aged steak videos coming soon. Also some brisket shootouts. Also NYE pork belly porchetta with hand made Fettuccine pasta

@Ron-gu6bj 5 жыл бұрын

Do you get any bad tastes from the torches?

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Ron, nope there is no flavor from the torch. Thanks for stopping by. Merry Christmas. Watch for my Peking Duck and FIlet Mignon posting this week.

@jameswatkins1288 5 жыл бұрын

Hey Harry I’m trying to buy a 5 lb bag of your Moola beef rub, but Amazon doesn’t carry the bags. How can I get some through amazon prime? Thanks

@SlapYoDaddyBBQ 5 жыл бұрын

My bulk packs are not sold on Amazon so you get them from my co-packer David Sievers at soupbase.com in Cleveland. David is moving to a larger manufacturing facility between Christmas and New Year so we have to shut down shipments so he can pack and move. We should be up and running the first of the year. Thanks for your support.

@gfam777 5 жыл бұрын

When smoking, why do you place the wood under the coals?

@SlapYoDaddyBBQ 5 жыл бұрын

Best smoke happens between 451F and 720F due to the science of the evaporation of the resin in the wood. When chunks burn at 800F on top of the hot coals, the smoke produced does not contribute to the flavor, color, or chemistry of barbecue. It's a rather long science explanation (takes me 15 minutes in class) and I gave you the gist of it. :-)

@gfam777 5 жыл бұрын

Harry Soo great point!! Quick question, what is the next step, when it’s time to add more wood to the coals(wood placement).

@SlapYoDaddyBBQ 5 жыл бұрын

@@gfam777 I put enough wood when I start so no more wood needed after cook starts. Please see my WSM video Setup WSM - kzfaq.info/get/bejne/mrWTp9Fpmr-Rnp8.html

@GPSJayDog22 5 жыл бұрын

Harry, We are only allowed one click to like. That is just not enough. The real Food Porn! Thanks for sharing :-)

@SlapYoDaddyBBQ 5 жыл бұрын

Hey Jay thanks for your su6and kind words. Yes your ONE like can multiply many fold when you share videos you like with your friends and family. Live, love, and barbecue. Merry Christmas