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JD McGee
01-17-2012, 10:00 AM
I thought I would start some discussion over here about the possibility of a Purist Pit BBQ Challenge so as not to hijack the KCBS gas thread...:becky: It would be cool to find someone with a lot of land (and a backhoe...lol!) to dig several 2x2x4 foot pits in the ground then let the Pit Masters have at it...ideas?

http://4.bp.blogspot.com/-4hPN2t1YIPk/Tv5q2uJdLVI/AAAAAAAAGMs/QsO54voKwjo/s1600/BBQcoloPITw.jpg

TooSaucedToPork
01-17-2012, 10:32 AM
Wouldn’t need a lot of land

Just about a 30x250 ft swath divided into 20 10x30 ft wide areas with a little space between each.

It could be done at an existing contest if you got the permit and permission for it.

dmprantz
01-17-2012, 10:49 AM
How about we find an unused portion of a cemetary? They'll have the back hoe onsite and can reuse the pits when we are finished.....

sitnfat
01-17-2012, 11:04 AM
Cemetery's don't have back hoes onsite. There is a grave digger that goes around and digs.

bover
01-17-2012, 11:06 AM
That'd be a lot of fun, but I'd probably be the first drunk a-hole to try and jump over the pit...unsuccessfully.

tmcmaster
01-17-2012, 11:21 AM
It shouldn't be too hard to find an out of business golf course...

boogiesnap
01-17-2012, 11:24 AM
How about we find an unused portion of a cemetary? They'll have the back hoe onsite and can reuse the pits when we are finished.....

hmmm, better re-read gore's zombie cook thread. :becky:

dmprantz
01-17-2012, 11:37 AM
Cemetery's don't have back hoes onsite. There is a grave digger that goes around and digs.

The cemetary where I dug graves had one on site. The two next to us (we were in the cemetary part of town) also had them on-site, and we all had mutual aid agreements. I guess it depends on the cemetary. Traveling grave digger for hire sounds like a fun gig to me!

dmp

Lake Dogs
01-17-2012, 11:53 AM
I think it would be very cool.

Alexa RnQ
01-17-2012, 01:26 PM
Hmmm. We have an unused space of gravel backyard, can easily procure cinderblocks, and have a crapload of mystery wood that the gardener "sorted" for us. We could practice. :becky:

Lake Dogs
01-17-2012, 02:40 PM
^^^ LOVE "mystery wood". I purchased a cord of "hickory" and as best I can tell there's not 1 piece of hickory in the bunch. LOTS of mystery wood though!!!!

Wrench_H
01-17-2012, 02:50 PM
I don't think they had back hoes the first time BBQ was made, so not really pure after all....before anyone gets mad, I'm obviously joking, I use a pellet pooper.

Alexa RnQ
01-17-2012, 02:59 PM
Y'all should make your own rubs and sauces from scratch, too. Just to be pure.

BBQ Bandit
01-17-2012, 03:11 PM
caveman division (kill and grill pro division)

Carnivorous Endeavors BBQ
01-17-2012, 03:42 PM
You could even grow all the ingredients for the rubs and sauces...heck let raise and slaughter the animals too!!! Ha ha ha:-D:heh:

Just joking, sounds like it would be a cool event. Unless you get a big rain storm.

TooSaucedToPork
01-17-2012, 03:53 PM
If we are going this far…

Everyone is given an identical pit, maybe 2ft deep x 3ft wide x 5ft long

2 cinderblocks of masonry above pit. with diamond grate

Farmer John brings 30 hogs into a pen…and greases them with petroleum jelly

The teams participating put their names in a hat and get to go 1 by 1 catching their own pig.

You then turn it over to an FDA certified butcher (on site with processing trailer)

Repeat process for chickens.

Beef we can forgive, that’s just too much work.

Make your own sauce and rub…heck even have a small judging contest for those while your pig is being butchered :thumb:

JD McGee
01-17-2012, 07:26 PM
That'd be a lot of fun, but I'd probably be the first drunk a-hole to try and jump over the pit...unsuccessfully.

See...even the purest of pits can be hazardous...:twisted:

Hmmm. We have an unused space of gravel backyard, can easily procure cinderblocks, and have a crapload of mystery wood that the gardener "sorted" for us. We could practice. :becky:

You have a "gardener"...? :cool:

I don't think they had back hoes the first time BBQ was made, so not really pure after all....before anyone gets mad, I'm obviously joking, I use a pellet pooper.

Well...I damn sure ain't diggin' one...lol! :twisted:

sitnfat
01-17-2012, 09:00 PM
We should have to butcher our own. Otherwise it's like getting your meat at Sams

Alexa RnQ
01-17-2012, 09:24 PM
You have a "gardener"...? :cool:
You know how in other places it's "mow, blow and go"? Here they rake the gravel. Our guy was being really helpful one time, and restacked all the wood neatly... mixed up together.

landarc
01-17-2012, 11:58 PM
I thnk it would be interesting and fun to see a lot of competition cooks working on an open pit, managing a fire dealing with the issues surrounding cooking like that. It would be a very humbling experience and really teach folks that a Klose or Lang is a huge technological advantage over a open pit BBQ.

Rookie'48
01-18-2012, 12:13 AM
Now that sounds like a contest that I'd want to judge :thumb:.

Frankbbq
01-18-2012, 12:23 AM
I have a hoe and some room. We just can't burn from May to Dec. An open fire with a hand crank spit is a device used for punishment.

JD McGee
01-18-2012, 02:47 PM
You know how in other places it's "mow, blow and go"? Here they rake the gravel. Our guy was being really helpful one time, and restacked all the wood neatly... mixed up together.

Sounds like you're gonna have some interesting flavor profiles this year...:twisted:

JD McGee
01-18-2012, 02:50 PM
I'd kinda like to see the Purist Pits up against a field of other pits as well...pellet poopers, WSM's, UDS's, ceramics, etc...would make for a good show! :cool:

tmcmaster
01-19-2012, 02:28 PM
If we are going this far…

Everyone is given an identical pit, maybe 2ft deep x 3ft wide x 5ft long

2 cinderblocks of masonry above pit. with diamond grate

Farmer John brings 30 hogs into a pen…and greases them with petroleum jelly

The teams participating put their names in a hat and get to go 1 by 1 catching their own pig.

You then turn it over to an FDA certified butcher (on site with processing trailer)

Repeat process for chickens.

Beef we can forgive, that’s just too much work.

Make your own sauce and rub…heck even have a small judging contest for those while your pig is being butchered :thumb:

Nuts to that!!! I do my OWN butchering!

Mister Bob
01-19-2012, 10:43 PM
No matches, lighters or torches. Cooks are given two sticks to rub together...

BBQ Bandit
01-19-2012, 10:49 PM
Bonus points for loincloths being worn?

Sun dials for turn in?



Or is that just TMI....

big brother smoke
01-20-2012, 02:23 AM
I bet JD is being a purist up in the PNW, he lost power earlier :-P