BBQ Pitmaster's season premiere - Page 5

Bob in St. Louis · 06-03-2013, 08:08 PM

For those of you that missed it, this may be helpful?????:
http://www.tv.com/shows/bbq-pitmasters/watch/

I DVR'd it, yet haven't watched it, so I don't know the name of the exact episode, but there is one listed that aired yesterday.

(I'll be watching my DVR version in just a couple minutes)

EDIT: It'll cost you $1.99 to watch it.

Butcher BBQ · 06-03-2013, 08:32 PM

Quote:

Originally Posted by hogzillas

Who was the meat supplier (can't remember offhand now)? It wasnt' SRF as in the past years.

Since Butcher's in on here, what do you think of that supplier vs the normally available stuff such as IBP etc?

The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.

Bigmista · 06-03-2013, 08:42 PM

Quote:

Originally Posted by MattG

Buckhead Beef was the supplier.

I did bit of driniking in Buckhead...

blackeyedpig · 06-03-2013, 08:44 PM

What's up with using Parkay and calling it butter? Do they make the contestants say that? The first person I saw do this was Johnny Trigg who called it "Squeeze Butter" but last night it was just called butter. Why not call it like it is and just say margarine?

Kloogee · 06-03-2013, 08:58 PM

I enjoyed watching it last night. Had I known a brethren was on, I would have been even more interested.

p.s. Butcher, I tried going to your website in your sig on my iPad and could only get to the crippled mobile site. I'd suggest you enable the full website for iPad users. At a minimum, give a link in the footer of the mobile site to allow a user to go to the full site.

NorthwestBBQ · 06-03-2013, 09:17 PM

Quote:

Originally Posted by blackeyedpig

What's up with using Parkay and calling it butter? Do they make the contestants say that? The first person I saw do this was Johnny Trigg who called it "Squeeze Butter" but last night it was just called butter. Why not call it like it is and just say margarine?

I think it's because a lot of folks think Margarine is inferior to Butter. Most Margarine products are inferior (like Country Crock which is made from 100% Soy) but Parkay and I Can't Believe It's Not Butter really tastes like Butter. Also, Margarine has a much higher smoke point whereas Butter will tend to burn at BBQ Temps.

NorthwestBBQ · 06-03-2013, 09:21 PM

Quote:

Originally Posted by Butcher BBQ

The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.

Great job Dave! I knew you would win, and with a Fast Eddy!

DriverWild · 06-03-2013, 09:51 PM

Quote:

Originally Posted by Nordy

Driver... I think it's pretty well governed by the game show people... but I can see how it may seem questionable... I think it probably comes down to editing and the fact that a lot of those "cameo" comments are probably shot after the fact etc.

I would imagine you're right about editing and adding things in to make them fit the story lines.

Blanton · 06-03-2013, 10:58 PM

Quote:

Originally Posted by Bob in St. Louis

I *think* online company's like "Hulu" and "Netflix" offer television programs for streaming.

That channel with run reruns all week. Check your listings and I am sure ou will find it

esselle · 06-04-2013, 03:03 AM

Congratulations David, I thought you came across really well.
Anyone who missed it can also get it on itunes (that's the only way we can see it over here).

cpw · 06-04-2013, 06:47 AM

Great episode, and even better that one of the brethren won!

Swine Spectator · 06-04-2013, 07:02 AM

Quote:

Originally Posted by Butcher BBQ

The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.

Congrats, Butcher.

Any chance you'd explain what the purpose of "hydrolyzed vegetable protein" is in your injection?

David
The Swine Spectator

jasonjax · 06-04-2013, 12:31 PM

David,

I think it would be right awesome if you mentioned any of the products you sell commercially that you used for the contest. I don't know if that's "kosher" with the rules for Q-Talk, but I know I'd love to know as a former and future customer of some of your great stuff.

I really dig the Prime Dust and Brisket injection so I'm also curious about the pork stuff now.

Thanks, and great job!

benavidez · 06-04-2013, 12:35 PM

It was really cool seeing butchers skill in removing the horn muscle and slicing it. I have been playing around with cooking butts in in two pieces the coppa, and shoulder roll and saving lardo to grind for sausage making or to add additional fat to lean burger grind.

Bob in St. Louis · 06-04-2013, 02:38 PM

That's awesome!!!!!!!!!
Congrats to our very own Mr. Butcher Man on a job well done.

06-03-2013, 08:08 PM	#61
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	For those of you that missed it, this may be helpful?????: http://www.tv.com/shows/bbq-pitmasters/watch/ I DVR'd it, yet haven't watched it, so I don't know the name of the exact episode, but there is one listed that aired yesterday. (I'll be watching my DVR version in just a couple minutes) EDIT: It'll cost you $1.99 to watch it. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

06-04-2013, 03:03 AM	#70
esselle Full Fledged Farker Join Date: 06-25-10 Location: Leicester UK	Congratulations David, I thought you came across really well. Anyone who missed it can also get it on itunes (that's the only way we can see it over here). __________________ Miss Piggy's BBQ. U.K. European Champions. Jack Daniel's 2012 Top International Team.

06-04-2013, 06:47 AM	#71
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Great episode, and even better that one of the brethren won! __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

06-04-2013, 02:38 PM	#75
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	That's awesome!!!!!!!!! Congrats to our very own Mr. Butcher Man on a job well done. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

06-03-2013, 08:44 PM	#64
blackeyedpig Got Wood. Join Date: 08-11-12 Location: Warren, NJ	What's up with using Parkay and calling it butter? Do they make the contestants say that? The first person I saw do this was Johnny Trigg who called it "Squeeze Butter" but last night it was just called butter. Why not call it like it is and just say margarine?

06-03-2013, 08:58 PM	#65
Kloogee Full Fledged Farker Join Date: 09-05-12 Location: Midwest	I enjoyed watching it last night. Had I known a brethren was on, I would have been even more interested. p.s. Butcher, I tried going to your website in your sig on my iPad and could only get to the crippled mobile site. I'd suggest you enable the full website for iPad users. At a minimum, give a link in the footer of the mobile site to allow a user to go to the full site.

06-04-2013, 12:31 PM	#73
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	David, I think it would be right awesome if you mentioned any of the products you sell commercially that you used for the contest. I don't know if that's "kosher" with the rules for Q-Talk, but I know I'd love to know as a former and future customer of some of your great stuff. I really dig the Prime Dust and Brisket injection so I'm also curious about the pork stuff now. Thanks, and great job!

06-04-2013, 12:35 PM	#74
benavidez Found some matches. Join Date: 05-17-13 Location: jobstown, nj	It was really cool seeing butchers skill in removing the horn muscle and slicing it. I have been playing around with cooking butts in in two pieces the coppa, and shoulder roll and saving lardo to grind for sausage making or to add additional fat to lean burger grind.