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Old 01-02-2013, 03:37 PM   #8
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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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.
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Dave
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
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