Season 3 wrapped up Sunday night with the coronation of the Kingsford Cup Grand Champion. The season finale was filmed in Lexington, North Carolina at the BBQ Capital Cook Off. Whole pork shoulder and spare ribs were on the menu for the finale as Johnny Trigg (Smokin' Triggers), Danielle Dimovski (Diva Q), Melissa Cookston (Memphis BBQ Co.), Solomon Williams (Rib King of Carolina) and Corey Brinson of Fatbacks BBQ Shack went head to head for the $50,000 grand prize. With 5 teams, I felt like the show should have been stretched to at least 1 1/2 hours if not 2, it seemed as if they weren't able to spend enough time with each cook giving you insights into their process for cooking and prep of each meat. 15 or so minutes into the show, Myron announced there was going to be a challenge and all I could think of was the goofy meats and challenges from season 2 that nearly kept season 3 from ever happening. But instead of a wacky challenge, they gave them a third meat to cook, pork cheeks. I know, that may seem pretty wacky as well, but not as bad as the rattlesnake or shrimp and oysters, catfish or side dish challenges from last season. I still believe that a KCBS style competition would have been a better challenge and shown a better display of each cooks prowess and ability, especially since most of them (with the exception of Johnny) are all from pork country and or have heavy pork backgrounds. In the end, judges Myron Mixon, Aaron Franklin and Tuffy Stone, narrowed it down to 2, Johnny Trigg and Corey Brinson, after all was said and done, Johnny Trigg walked away with the $50K and the title Kingsford Cup Grand Champion. I was rooting for both Trigg and Brinson, but Brinson probably could have made better use of the money and opened a real restaurant and moved out of his roadside trailer. All in all, I was impressed with season 3 and hopefully with a few minor alterations, season 4 comes to us early next year. Meanwhile, I'll keep replaying seasons 1-3 on my DVR.
