View Single Post
Old 01-02-2013, 03:37 PM   #8
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

Yep, like others said...time and effort (I don't ever "practice") result in you putting out quality que and hence a "pitmaster". Will I be the next Aaron Franklin, Myron Mixon, or Dr. BBQ, nope...but I've learned a lot of the trade practices and put them to good use. Oh, and competing against those guys helps, too!

Several things stand out when I meet real, honest to gosh, pitmasters:
1. They are usually humble - about all BUT their BBQ.
2. They can cook quality que on a $79 Lowes ECB or a mega-thousand dollar, gold plated, eye-candy, powder coated rig: electric, gas, charcoal, pellet, chunks, chips, or sticks...if it involves heat and meat - they are "game on".
3. They won't usually tell you how bad your que is! (got back to #1)
4. They are talented and the best are not "one trick ponies". Any meat, any time, any cooker, any day...
Those are my pitmaster heroes.
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote

Thanks from: --->