BBQ Pitmasters: Season 3...Wrap up...

bruno994 · Jun 4, 2012

Episode 1: With a trimmed down set and no annoying host, BBQ Pitmasters returned for it's third season starting this past Wednesday night on the Destination America channel (formerly Planet Green). On location at the Don't Be Cruel BBQ Contest in Tupelo, Mississippi, judges Myron Mixon, Tuffy Stone and Aaron Franklin seemed to work well together. Aaron was no doubt the odd man out, but had a few good lines during the show and offered some insight the other 2 might not have. The competitors, Carolina Rib King from South Carolina, Cotton Patch Cooking Crew from Mississippi and Bare Knuckles BBQ from Georgia left alot to be desired as far as big names that people outside of the BBQ circuit would know. But what they lacked in star quality, they seemed to make it up with some friendly banter and trashtalking. The teams had 2 items on their menu for Episode 1, Tri-Tip and Waygu brisket. While I've cooked many a brisket, I have yet to come across or cook a Tri-Tip, making that tops on my list of to do's. In the end, Carolina Rib King prevailed, sending Soloman Williams to the finals in a month or so, with a chance at winning $50K. After the show, I was much happier with the setup and format of this season than I was with season 2. I think season 2 lacked alot and had too many quirky items to make it a legitimate show. A major improvement in the show is the blind judging. I think this makes the show a bit more true to real BBQ comps. The competitors get to watch the judges critique their food from "The Pit", they know whose food is being judged, but the judges don't. My only complaint from Episode 1, is that I have cooked briskets that far rival the ones that these 3 cooked and turned in. The winners brisket was way too tough and looked more like a rubber band or tie down strap then a slice of brisket. But the judges said it tasted good, so...Let's see what Episode 2 brings us...

bruno994 · Jun 4, 2012

Episode 2: Following the season opener last Wednesday night, I was anxiously awaiting the second episode on Sunday night, which was filmed on site at a comp in Memphis, TN. I was a bit disappointed in the star quality of the cookers on the first episode, but enjoyed the 2 bigger names that cooked Sunday, Melissa Cookston of Memphis BBQ Company (formerly of Yazoos Delta Q, not sure why the name change) and 'Big' Moe Cason of Ponderosa BBQ in Des Moines, Iowa. Both of these cooks appeared on Season 2 of Pitmasters and Melissa is the winningest woman in BBQ, inlcuding a World Championship in whole hog. The third member of the crew this week was Warren County Pork Choppers from Kentucky. The menu this week was pork, baby back ribs and pork shoulder. In the end Melissa Cookston moved on with a narrow win over Big Moe, thanks to her outstanding presentation and product she turned in with the pulled, sliced and chopped pork. All 3 rib entries were excellent as well, including Myron saying that Big Moe hit it out of the park. Can't wait until Sunday night for Episode 3!!!

s2k9k · Jun 4, 2012

I watched it and it was pretty good. I liked how it was set up more like a competition. I did like the pitfire challenges they had last season, it mixed it up a bit and showed some good recipes. I liked the first season when they showed the pros at real competitions.

smokingma · Jun 4, 2012

I caught both episodes last night and liked that it wasn't as staged as the last season and more like a competition. I guess I was surprised to see 2 former competitors from just last season, but if you didn't win the big prize, you can try, try again. Having never been in competition, it was interesting to see how much presentation played such a pivitol role in the scores. The other thing about last season that I didn't like was the elimination after the pitfire challenges and the role that sides played when the contestants weren't really prepared for fixing fixins.

chef jimmyj · Jun 4, 2012

I really enjoyed season 1 and agree the MC on season 2 was not necessary. Season three has started well but I don't care for them bringing back past competitors. It would be fun to get some new insight from some fresh faces and Melissa's constant spouting off of, "This is a $100,000 Pig!", last year and, "these are $50,000 dollar Ribs!" this year, is annoying! I just don't understand what they are doing different than any of use...Same Temps, Rubs, Foiling etc....JJ

smokinhusker · Jun 4, 2012

Watched them both! Yep the constant $50,000 dollar ribs did get annoying, but weren't they all a bit full of themselves...lol. I saw Melissa Cookston on an episode of Chopped Grilltastic May 2012. She was chopped in Round 2 after serving undercooked Wagyu Ribeye Steak and burnt grilled corn on the cob.

Boyfriend saw the tri tip and promptly informed me he'd like one of those smoked! I told him if he could find one I'd smoke it!

Brackness · Jun 5, 2012

It's no season 1 but it is way better than season 2. Glad tuffy is on there. Hope Harry soo competes on there sometime.

bruno994 · Jun 11, 2012

Episode 3: Episode 3 takes place in Georgia, which Myron reminds us 50 times, that he is indeed from Georgia, at the Smoke on The Water BBQ Competition. Johnny Trigg headlines the group rounded out by the Boston duo from Wicked Good BBQ led by Chris Hart, and the third wheel this week was Charles Wilson and his wife from Washington state, C-Dubs Corruption Crew. Meats of choice were turkey and pork belly. Johnny thought the pork belly was beef ribs at first, claimed he didn't know what they were, even asked Chris what they were and what should he do with them, not sure if this was an act or not. I personnally probably would not have known what it was, however there are alot of folks on this site would have loved to had their hands on that bacon. Johnnys turkey looked awesome, his pork belly and pork ribs left alot to be desired. Wicked Good put out two good looking products but made an error in the judges eyes with 2 different flavor profiles in dark and white meat on the turkey, this might have cost him the win. Meanwhile C-Dub struggled with the dark meat not being done on the turkey, while the rules stated that both meats had to be turned in, his box was a mess even with the just white meat turn in. In the end, Johnny Trigg pulled the win out over Chris Hart, but this fight might have been more rigged than the boxing match from Saturday night. Even Trigg said his pork tasted like s***. Over all, it was probably the weakest episode yet, but was still better than having to watch the vampire show with the wife. Let's see what next week has to offer....

alblancher · Jun 11, 2012

Can't do bacon in 8 hours!

Could the contestents serve the belly three or 4 different ways? Did the judges talk about wanting to taste the fat or the contestants ability to hide some of the fat?

I would have taken some of the porkbelly and made pork candy, kinda like burn't ends with a good bit of sweet Then maybe a piece just real low and slow trying to get some of the fat out with a basic rub, Maybe cut some into very thin slices and just grill them?

diggingdogfarm · Jun 11, 2012

I haven't seen the show, but i did notice somewhere the Season 1 is available on DVD for $15, is it worth it?

~Martin

raptor700 · Jun 11, 2012

Season 1 is my favorite, i watch it on netflix quite often.

I didn't like season 2 because you could be eliminated for a side dish and not the actual meat product you are cooking.

nickyb · Jun 11, 2012

bruno994 said:
Episode 1: With a trimmed down set and no annoying host, BBQ Pitmasters returned for it's third season starting this past Wednesday night on the Destination America channel (formerly Planet Green). On location at the Don't Be Cruel BBQ Contest in Tupelo, Mississippi, judges Myron Mixon, Tuffy Stone and Aaron Franklin seemed to work well together. Aaron was no doubt the odd man out, but had a few good lines during the show and offered some insight the other 2 might not have. The competitors, Carolina Rib King from South Carolina, Cotton Patch Cooking Crew from Mississippi and Bare Knuckles BBQ from Georgia left alot to be desired as far as big names that people outside of the BBQ circuit would know. But what they lacked in star quality, they seemed to make it up with some friendly banter and trashtalking. The teams had 2 items on their menu for Episode 1, Tri-Tip and Waygu brisket. While I've cooked many a brisket, I have yet to come across or cook a Tri-Tip, making that tops on my list of to do's. In the end, Carolina Rib King prevailed, sending Soloman Williams to the finals in a month or so, with a chance at winning $50K. After the show, I was much happier with the setup and format of this season than I was with season 2. I think season 2 lacked alot and had too many quirky items to make it a legitimate show. A major improvement in the show is the blind judging. I think this makes the show a bit more true to real BBQ comps. The competitors get to watch the judges critique their food from "The Pit", they know whose food is being judged, but the judges don't. My only complaint from Episode 1, is that I have cooked briskets that far rival the ones that these 3 cooked and turned in. The winners brisket was way too tough and looked more like a rubber band or tie down strap then a slice of brisket. But the judges said it tasted good, so...Let's see what Episode 2 brings us...

Actually this is the episode I mentioned watching the other day in my rant. The food looked horrible and I could only say it tasted good if they really did slather it down with all the secret sauces and stuff. I am not a fan of the show from this format or maybe not a fan of comp smoking because they seem to not actually have time to do the smoking.

chef jimmyj · Jun 12, 2012

I find it hard to believe that a Rib Expert had no idea that Ribs come attached to the Belly. Even my wife who has only seen Meat on Pink Foam Trays recognized that the given meat was a Belly with ribs still attached...I also find it strange that the the Judges other than Myron would complain the the Bellies were Fatty!...That's the POINT of a great belly, you want lean, eat Loin! Over all it is somewhat interesting...JJ

bruno994 · Jun 12, 2012

Al, you hit the nail on the head. They seperated the ribs and cooked them and then made pork belly candy out of the rest, kinda like burnt ends. You really know your bellys Al! DiggingDog, I think the DVD only has 4 or 5 of the 7 season 1 episodes on it. I'll have to check into that, I might be wrong.

dewetha · Jun 12, 2012

the show could be 3 or 4 hours long if they included more of what the pitmasters were doing but there is enough stuff hidden in there that i watch re-run of the shows and find a little something new to try,

on episode 2, [color= rgb(24, 24, 24)]Melissa Cookston, puts here rub on then mustard them sugar. i may give this a try. seem like the rub is closer to the meat and sugar on top. [/color]

[font=arial, helvetica, sans-serif]I enjoyed seeing the stuff they put in foil. i was surprised by the number of pans they stick in the smoker. i would have thought you want meat on the grate. but even Myron does it that way. maybe i need to stock up on foil pans![/font]

manana · Jun 13, 2012

I'd like to see non-professionals competing and having the different professionals judging the stuff. The stuff they do to the meat for competition purposes isn't the same as us average smokers do. I want to see what they think and how they do REAL smoking not competition.

diesel · Jun 13, 2012

Dewetha, Myron just wants to keep his smoker clean. Probably TV stuff.

I agree Manana. This is cool to watch but it is very scripted.

zahlgren · Jun 15, 2012

Love the profile pic, Im new to the site and glad I seen your profile pic. I have the same pic on my pc and was going to use it! Lol "Real tomato ketchup Eddie?" "Only the best Clark!"

brdprey · Jun 15, 2012

so here is my question smoke it (the belly) for desired time then pan fry the darn thing to carmelize it. it just looked under done to me. or am i wrong. they all looked horrible

but i give props to the c-dub for not serving raw turkey. for that short of time i would have spatched it.

alblancher · Jun 15, 2012

So much of it depends on how much time you have. I believe they where all running at around 275 - 290 in their smokers.

If looking to make burn't ends out of the belly I would go ahead and leave it whole until maybe 140 then chunk and place in an aluminum pan. Give it another hit of rub and a BBQ sauce that has some sugar in it. Return to the smoker and pull at to maybe 190? I go by texture, tenderness and how much fat you want to pull out.

I agree I would have wanted to have a bit more color and texture on the burnt ends that where turned in.

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