BBQ Pitmasters?


 
M

M Menendez

TVWBB Fan
So for those of you that have been keeping up with the show BBQ Pitmasters tell me what if anything you learned from the show? It may sound crazy but the biggest item I have picked up is a better way to keep the mess down to a minimum when doing a butt or ribs. What I am talking about is I always struggle with the large mess after injecting a butt then rubbing it down is seems like it takes me longer to clean up the mess than prep the meat so now I lay down a cookie sheet lined with foil and just keep the mess contained to it at the end wrap the foil up and throw it away. This may not seem like much but at midnight I really do not want to clean but I also dont want to wake up to the mess either. I wish I could say I have learned more about cooking from the show but I have found little.

Thanks
 
i always line my counter with foil when i rub meat.i don't usually inject but lately i have been waiting until the meat goes on the smoker to inject it.
 
A little smack talking goes a very long way!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BBQ comp is about pleasing the judges, not making your own favorite Q. Kind of sad, really. </div></BLOCKQUOTE>

This really surprised me. I've not been into BBQ comps in any way, but in my mind's eye it seemed like one would get points for new and inspiring techniques and flavors.

But, it seems, competition is all about trying to force a random piece of meat into a particular texture while duplicating an expected flavor profile.

It reminds me of the old days of figure skating when skaters had to do actual figures as part of the competition. It's about precision duplication, not flavorful inspiration.

I'd rather see something like Throwdown, where Flay is trying to do the dish in a new and exciting way that beats the original when judged by those that truly know the original.

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As for lessons from the show, I'm much more inclined now to trim lean as well as other bits in order to get to a point where the cut will cook and eat more evenly. For example, on Baby Back Ribs... I also trim chicken breasts more completely now so that there are not hanging bits.

I used to shy from this, 'cause gosh darn it, I paid for those lean bits.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've not been into BBQ comps in any way, but in my mind's eye it seemed like one would get points for new and inspiring techniques and flavors. </div></BLOCKQUOTE>
I'm with you completely Steve. I've considered local bbq competitions, but when viewed in the light of the Pitmasters series, I'm not so sure I'd really be interested. Why not offer points for originality (as opposed to mere novelty)?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M Menendez:
So for those of you that have been keeping up with the show BBQ Pitmasters tell me what if anything you learned from the show? It may sound crazy but the biggest item I have picked up is a better way to keep the mess down to a minimum when doing a butt or ribs. What I am talking about is I always struggle with the large mess after injecting a butt then rubbing it down is seems like it takes me longer to clean up the mess than prep the meat so now I lay down a cookie sheet lined with foil and just keep the mess contained to it at the end wrap the foil up and throw it away. This may not seem like much but at midnight I really do not want to clean but I also dont want to wake up to the mess either. I wish I could say I have learned more about cooking from the show but I have found little.

Thanks </div></BLOCKQUOTE>

When applying rub to my meat or choping onions or meat on my cutting board I always place my cutting board over an open section of newspaper. Clean up is a anap.
 
Sorry Guys but those BBQ shows are just that. SHOWS. They are not teaching clinics or Instructional series. They are produced for the good of the sponsors and for a little entertainment. Hope if everybody learned to talk smack from them you keep it pretty gentle. BBQ is for good eatin' and fun. Bob B
 
IMO Rick, it just seemed like a very specific flavor profile was required to win.
Winning is all about pleasing the judges of course, but as well as Harry did on the CA circuit, he had to tone it down for these contests.

I think for most of us, great tasting bbq can have many different tastes/flavors, and it seemed like comp judging is too narrowly defined about what is 'supposed' to be good.
 
It just sounded funny to me. Like I'm not supposed to try and please the judges. I thought that's what I'm there for?

With that said, I DO understand what you're saying. Thing is, it really is less standardized than the way it comes across on TV. Even when it comes to regions. What the judges liked it California is not necessarily what the judges will like in KC. What they like in KC is not necessarily what they'll like next month in Arkansas. So you have to adjust for that and hope you guess right. Speaking for myself, when I cook for guests or parties I cook the same way for them as I do for the judges. Okay, I may tweak the ribs a bit more for comps but that's it.
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So for folks to say that you can't turn in food that is pleasing to you, your guests, and the judges is a bunch of bunk. Sure, some competitors food may be so pumped up with stuff that it may be pleasing for that initial "money bite" for the judges but it's not something you'd want to make a meal out of. That's not me. You can make your comp food any way you want, within the rules of course. How it fares, depends on how good it is.

There's more but I'll give it a break.
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Thanks for the insights Rick!

BTW, did you make your trip to Paradise meats yet?
And if so, your opinions about it, please.
 
Not yet Bob. I've kind of backed off the big rush to start trying Wagyu. The season is fast approaching and to start experimenting now seems a little silly. I did talk to one of the owners at Paradise and she was more than helpful. She knew how many they had, the weights, when the next batch was coming in. She also filled me in on some Berkshire pork and a Berkshire mix coming in if I was interested. That intriqued me too. We will be going out there sooner or later and when we do I'll let ya know.

And to stay on-topic: Some people sure felt like they learned something because Wagyu brisket sales have gone through the roof since Pitmasters first mentioned Paradise meats on the show in mid Dec.
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They almost hooked me!

The lighter fluid was a big suprise for a lot of people!

Who knew a BGE would blow over in high winds? I didn't.

Muffin pan? Are you kidding me?

Jamie "Jambo" Geer not only makes great pits but he's also quite the prankster.

Everybody (but me?) injects.

Drumsticks can get a call at the Royal? Wow! So much for standardized.

I could go on, but I'll give y'all another break
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Gary H ... don't let Pitmasters turn you off from trying out a comp. Especially backyard or "non-sanctioned" type cookoffs. Those are fun to do and they're usually more open to creativity. Not to mention a whole lot cheaper.
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Not sure what most non-competitors on here impressions are of the bbq comp scene and it's players. So being a comp cook myself here's my personal opinion on a couple of things. I think the reason everything seems, and is for the most part, standardized or just exactly the same has a lot to do with the rules. Because of the efforts of the organizers and the sanctioning body to put on a fair event, one that includes points, payouts, and prestige it limits them and us cooks as to how far off the standard you can get with your turn-ins and stay within the guidelines. But those guidelines are needed to keep it a fair competition. Plus, most cooks have an idea of what's winning. So yeah, they are going to try and duplicate it. Creativity is great, getting paid is pretty nice too though.
Mainly I want to talk about the teams. I've been in numerous clubs in my lifetime, B.A.S.S. club, dirt bike riders club, street bike club ... etc. I've have never been involved in a club where everyone is so friendly and helpful as the folks on the bbq circuit are. Kind of like all of us here at TVWB. Everyone is cordial and more than happy to lend a hand. It's a great atmosphere and we enjoy every minute of it. It's a BBQ Thang!
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TV is TV and ever since American Choppers made "drama" and F-bombs a big part of the ratings others followed. 80% of the drama is manufactured. I had the good fortune of helping in the judges are at the American Royal last Summer and the producer got up and talked to the judges. He said the show was going to be about the people and how BBQ is their life, literally. It was NOT going to be a cooking show.

I think the BBQ comps need rules to set general guidelines. Ribs falling off the bone vs having some texture--your guests will probably prefer falling off the bone. But watching the judges at the Royal I can see there is a TON of creativity left in the flavor as there are no rules as to what has to be in the sauce.

Just like car shows, motorcycle shows, quilt shows, etc, it's really about getting together and making friends with others that share your passions. That is really cool.
 
Rick, thanks for the encouragement and comments from a voice of experience. I think maybe it's time I signed up as a member of NEBS to see what's coming up for local comps... thanks again. - Gary
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
BBQ comp is about pleasing the judges, not making your own favorite Q. Kind of sad, really. </div></BLOCKQUOTE>

I agree.

I was also surprised to learn that your entry is tasted by six judges... and that's it. They give you a score and then it's compared to a bunch of other table's scores. This pretty much makes creativity impossible to score, almost as if the judges need to pick the rib that most closely comes to tasting like "this".

I get why it happens, since there are so many entrants and six people can't sample 200 different ribs... but it really makes me wonder what it means to "win" a BBQ competition.
 
i've heard that the winner is usually the guy that makes what the judges like that day. top guys are like a point away from each other.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Kramer:
Especially backyard or "non-sanctioned" type cookoffs. Those are fun to do and they're usually more open to creativity. Not to mention a whole lot cheaper. </div></BLOCKQUOTE>

Second that. Now days I prefer these types on contest. I do like having the opportunity to try more ideas "outside the box", and there is a "box" in big competitions. No different from brewing comps (which I also do.) You have to have set standards to be able to fairly judge and for competitors to work towards.
 
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