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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-02-2013, 04:02 PM   #16
Enkidu
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Quote:
Originally Posted by Arlin_MacRae View Post
To me a pitmaster is someone who can handle any piece of meat and any unexpected circumstance thrown at him or her and end up with great Q.
Does keeping Domino's Pizza on speed dial and ordering their BBQ Chicken pizza count?
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Unread 01-02-2013, 04:05 PM   #17
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Unread 01-02-2013, 04:19 PM   #18
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Quote:
Originally Posted by Enkidu View Post
Does keeping Domino's Pizza on speed dial and ordering their BBQ Chicken pizza count?
Oops, did he say "phonemaster"? My bad!
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Unread 01-02-2013, 04:43 PM   #19
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I don't think I would ever consider myself a pit master. I just have a passion for this great hobby we all love and want to keep learning and experimenting. I think I can produce some pretty good que but I strive to keep getting better and there is no better place to help make that happen than here with you brethren.
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Unread 01-02-2013, 04:54 PM   #20
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Master - Having or showing very great skill or proficiency

Pit - pit where wood or charcoal is burned to make a bed of hot coals suitable for barbecuing meat.

The problem with the above is, "great skill" is very subjective. I would say, competitions aside, if you are cooking que and it is truly being enjoyed by those whom you cook for than you are a "pitmaster".
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Unread 01-02-2013, 05:42 PM   #21
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I would have to say yes, thinking more so now since watching BBQ Pitmasters. I look like a Pro compared to a few of those cooks!
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Unread 01-02-2013, 05:52 PM   #22
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Quote:
Originally Posted by bigabyte View Post
Good question.

I have become one with the pit.

So have I mastered the pit, or has the pit mastered me?

I guess I'm either a pitmaster or a pitbitch.
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Unread 01-02-2013, 05:57 PM   #23
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Yep, I am a pitmaster.

I feel comfortable with cooking, I have cooked on many different cookers, under many different circumstances, and have produced good food many different times. I have cooked over live fire for over 35 years now, I figure I know enough to call that title.

Am I done learning, nope. But, I think a true master of anything, understands that there is far more to learn, than there is already known.
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Unread 01-02-2013, 05:58 PM   #24
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I agree with a few others above... no matter how good you are, you never master it.

I sometimes correlate the art of pizza and BBQ.

pizza legend Chris Bianco said it best in an interview once:

"Chris Bianco: You never master it, I don't care how many lifetimes, and that's the beauty of it. You see, that's the slippery slope, where people say 'master this' - there's no master; you're in a relationship with something. That's what's really beautiful about it, it's always bigger than you. It needs you, you need it. There's no difference in any relationship. There's no mastering of it - you engage. You engage with it on a daily level. Take pizza, we have our objective, our intention, our medium. Our cooking medium, what we're able to work with: flour, water, condition, time, audience and what their expectations are, and what's our intention - and really being clear with that intention - and serving that intention and staying focused on it. It's very similar to music or sports in that way, where you stay focused on your mission and know that you might get better at something, but the minute you believe you've mastered it, it'll show you who's boss. I've had a beautiful relationship with flour, water, yeast, salt and the human experience.
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Unread 01-02-2013, 06:04 PM   #25
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i'd say i'm not a pitmaster.
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Unread 01-02-2013, 06:05 PM   #26
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Vinny, I love that statement, I have seen it before and it makes sense. But, in the sense that there is a master, an apprentice, a novice, the sentence lacks definition. It is not, for instance, like a relationship with a person, where there is true give and take.

Cooking allows for control of the elements that enter into each cook. While I cannot control everything, I can control my response to each situation, which allows me to create good food. This is Mastery, in the same sense that any craftsman is a master. Doesn't mean you are all knowing or all seeing, it just means you can get the job done more often than not. You can run the show.
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Unread 01-02-2013, 06:10 PM   #27
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I have some good days and some bad days. Still learning!
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Unread 01-02-2013, 06:19 PM   #28
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I'll be a pitmaster when other recognized pitmasters, who know a lot more than me and cook BBQ a lot better than me, start calling me one.

Until then I'm just a guy who loves to hang out, BBQ, eat and drink beer.

Bob
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Unread 01-02-2013, 06:25 PM   #29
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Quote:
Originally Posted by landarc View Post
Vinny, I love that statement, I have seen it before and it makes sense. But, in the sense that there is a master, an apprentice, a novice, the sentence lacks definition. It is not, for instance, like a relationship with a person, where there is true give and take.

Cooking allows for control of the elements that enter into each cook. While I cannot control everything, I can control my response to each situation, which allows me to create good food. This is Mastery, in the same sense that any craftsman is a master. Doesn't mean you are all knowing or all seeing, it just means you can get the job done more often than not. You can run the show.
you nailed it here.. controlling the response to a situation as best possible and get it done more often than not (but not necessarily always) and I think that is in part was the quote was saying, just in his style.
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Unread 01-02-2013, 06:29 PM   #30
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I AM a PITMASTER........no one scratches em like me...........that's the topic right
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