BBQ pitmasters

[areallynicegirl]

Do you guys watch this show? Just curious what the consensus is...

I personally like it but I don't have loads of personal experience smoking and competion cooking. I kinda like Myron, he's kind of a jerk but I think he is hilarious!

 

[Rafter H BBQ]

Yea, I've watched it... I like Johnny Trigg personally !

 

[pc farmer]

I watch it just for fun. Comp n home cooking is differernt. I get some ideas from it.

 

[sfprankster]

Where I live, there is no TV, electricity or mail delivery. 

 

[areallynicegirl]

He's awesome, he and his wife are so cute together.

 

[areallynicegirl]

I watch it just for fun. Comp n home cooking is differernt. I get some ideas from it.

They come up with some crazy stuff!

 

[areallynicegirl]

Where I live, there is no TV, electricity or mail delivery. :rotflmao:

We have electricity but our water comes off the mountain and we don't have cell service out here. We do satalite TV and internet tho.

 

[mike5051]

I watch it! 

I got into an altercation tonight because bbq pitmasters and NY ER were scheduled to record, but my daughter was watching Heat on HBO.  I had to cancel a recording and NY ER lost.  I don't care about their recipes or procedures, but I find it entertaining.  Competition cooking techniques are a bit different from my own, ie I don't inject anything and have no clue what phosphates are.

Mike

 

[Rafter H BBQ]

I watch it just for fun. Comp n home cooking is differernt. I get some ideas from it.

Adam makes a great point, comp & home are different ! I heard Johnny Trigg say when he smokes his own ribs at home he just uses garlic salt & pepper cause he prefers them simple... Then he said, that just don't work here in comp, simple will get ya sent home !

 

[areallynicegirl]

Better living through chemistry i guess!! I think its cheating, if you cant take fancy beautiful cuts of meat and cook it without phosphates.....

 

[sfprankster]

We have electricity but our water comes off the mountain and we don't have cell service out here. We do satalite TV and internet tho.

All of my connection to the outside world is through a cell phone. We have 9 springs on the property for water and solar to power the house. 

 

[areallynicegirl]

All of my connection to the outside world is through a cell phone. We have 9 springs on the property for water and solar to power the house. 

You're living the dream, my friend! We would love to do solar!

 

[noboundaries]

My wife and I enjoy watching the show.  We DVR new shows and repeats.  Tuffy and Moe are a nice balance to Myron.  Aaron Franklin too when he's on.  And Melissa Cookston is just real. Johnny Trigg and his wife are the epitome of Texans.   Poor Lee Ann Whippen of Wood Chicks BBQ always has tough luck. 

The only part that detracts IMO is they appear to script a fail or drama into every single episode. I do get ideas from the show (still working on my "mud"), but there is no way I'd prepare meat the way they do for comps. I respect what they do but I want to gag every time I see Parkay Margarine squeezed onto ribs and shoulders.     

 

[chef jimmyj]

Phosphates are a group of salts that cause meat/protein to absorb and retain moisture. One common use is with Scallops and Shrimp. Soak the shellfish in a brine with Sodium Tripolyposphate and they will double in weight and size. They will be whiter and glossier too. " Dry " Scallops are dry looking, have a mat finish, are pink, orange or off white and will be more expensive but tastier and no additives. Inject The Ingredient Store Fab B into a Brisket and even a, straight up never smoked a thing, rookie can make a juicy hunk of beef. Tuffy was having trouble scoring in Brisket a couple years ago. He started injecting a somewhat clear, Brown Gravy looking liquid and BAM, starts scoring and walking with his Brisket.This Fab B looks like clear brown gravy when mixed up. The manufacturer used to have a demo video on how to use it but the link does not work any more...JJ 

http://store.theingredientstore.com/fab-b.aspx

 

 

[areallynicegirl]

false

My wife and I enjoy watching the show.  We DVR new shows and repeats.  Tuffy and Moe are a nice balance to Myron.  Aaron Franklin too when he's on.  And Melissa Cookston is just real. Johnny Trigg and his wife are the epitome of Texans.   Poor Lee Ann Whippen of Wood Chicks BBQ always has tough luck. 

The only part that detracts IMO is they appear to script a fail or drama into every single episode. I do get ideas from the show (still working on my "mud"), but there is no way I'd prepare meat the way they do for comps. I respect what they do but I want to gag every time I see Parkay Margarine squeezed onto ribs and shoulders.     

You must be watching right now.....the " chef" just squeezed that crap all over his chicken and called it a BUTTER BATH???? Sorry, I went to culinary school and worked in several kitchens and any chef iI have ever worked with would LOSE HIS EVERLOVIN MIND if he caught any of that foolishness going down. Gross......

Poor Lee Ann just can't catch a break.....

 

[areallynicegirl]

Phosphates are a group of salts that cause meat/protein to absorb and retain moisture. One common use is with Scallops and Shrimp. Soak the shellfish in a brine with Sodium Tripolyposphate and they will double in weight and size. They will be whiter and glossier too. " Dry " Scallops are dry looking, have a mat finish, are pink, orange or off white and will be more expensive but tastier and no additives. Inject The Ingredient Store Fab B into a Brisket and even a, straight up never smoked a thing, rookie can make a juicy hunk of beef. Tuffy was having trouble scoring in Brisket a couple years ago. He started injecting a somewhat clear, Brown Gravy looking liquid and BAM, starts scoring and walking with his Brisket.This Fab B looks like clear brown gravy when mixed up. The manufacturer used to have a demo video on how to use it but the link does not work any more...JJ 

http://store.theingredientstore.com/fab-b.aspx

 

It just seems to me like there should be a class for it like stock cars and modified in racing. Or bodybuilding has like a natural class. Its like elite level BBQ! Not that I have any real insight or have any place to critique :) but just my 2 cents.

 

[bbqbrett]

I watch it. I actually liked the 1st season the best. That is when the teams were competing at sanctioned comps and going against the rest of the competitors as well.

 

[gary s]

I watch it, and like it sometimes,   Big difference in cooking for family and friends and competition. If you pay attention different judges like different things, if you can figure out what the judges like you have a better chance of winning.

Some of that stuff they do  is not real BBQing to me, when you change the flavor of what you are cooking or cover it up with rub's inject or marinade.

Just Sayin !

Gary

 

[sopchoppy]

I watch often, like Stump the best but I've never seen him win anything. He must be too short to see what's happening in the smoker. Myron is getting paid to be the resident smart a**.

 

[noboundaries]

I haven't seen Stump on in a while. Sure do like the way he builds his smokers.