Thread: BBQ Pitmasters?
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Unread 02-20-2013, 03:52 PM   #40
On the road to being a farker
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Join Date: 06-26-12
Location: Four Corners Region, New Mexico
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As noted above, the program has to be broader based than folks who like BBQ competitions. Unfortunately they have to create drama, or the show could be over in 5 minutes - Light your fires! - Cut - pulling the finished product out of the smoker.

I watch to learn how these professionals cook and to pick up a hint or two. I appreciate the fact that many or most of the contestants were not competitors on the circuit. I want to see how real food is cooked that will be served to real people - at home or in an restaurant. Competitons became as false in that regard as reality shows are to "reality". Nobody I know has massive injectors to pump in secret stuff into the meat, for example, and they don't do it that way at home. Neither do most restaurants.

I would like to hear more details on their pits, why they use that particular pit, maybe even arguments among them about the merits of different type pits, woods, etc. A discussion of the merits of various spices, rubs, etc. would also be interesting.

With that said, the competition adds drama, and the TV crew tries to get the teams to trash talk each other, but you can tell most folks are not good at it.

Clearly the program was on the verge of not being renewed, and Myron rescued it by providing the prize money, and the production has become very basic. Still I enjoyed watching it for the reasons stated above, and I hope it comes back for another season in a format similar to the last. I would like to see a cook-off of the winners of each location, maybe covering all types of meats from each region so that one region does not have an advantage.
Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker
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