Countdown To New BBQ Pitmasters ~ Carolina Style Pork
- Thread starter thirdeye
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chriscw81
is Blowin Smoke!
I really enjoyed that kingsford match light commercial :mrgreen:
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Skylight might have just pulled ahead..... pardon the pun.
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Duck fat...... sheesh. Just learned something..
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It might have just foo-foo-fooled them. heheheee. Although, Mixon and Stone should know true pork flavor inside out.
Cloudsmoker
is one Smokin' Farker
Don't they have fatty ducks in North Carolina?
Garrett
Babbling Farker
I'm done with this damn show. They couldn't find a team to represent a region if they stepped on them. Duck fat and NC BBQ??? WTF. I've lived here 15 mins from Charlotte my hole 32 yrs and have never heard of Saucemans.
Now, thanks for lettin me vent a little.
Now, thanks for lettin me vent a little.
DubfromGA
is Blowin Smoke!
Show biz is show biz.
I can tell you with absolute certainty that Skylight Inn consistently serves the best BBQ I've ever eaten. Period.
If you ever find yourself near Greenvile-Ayden, NC, you owe it to yourself to stop by. The flat cornbread, sweet slaw and their BBQ with crunchy skin pieces chopped in is incredible.
I can tell you with absolute certainty that Skylight Inn consistently serves the best BBQ I've ever eaten. Period.
If you ever find yourself near Greenvile-Ayden, NC, you owe it to yourself to stop by. The flat cornbread, sweet slaw and their BBQ with crunchy skin pieces chopped in is incredible.
Garrett
Babbling Farker
I do agree about Skylight and the quality of thier BBQ. I just wish he would have stuck with what he knew and cooked for the judges and not hisself.
CarolinaQue
is One Chatty Farker
I almost fell outa my chair when I heard Tuffy say that a whole shoulder at 225* takes around 5 hours to cook! Huh???
Wampus
somebody shut me the fark up.
I see comments like this every week. I don't get it.
There were 3 teams. They all cooked the same meats. There were 3 judges, who tasted and scored those meats based on agreed upon and consistent criteria.
I get that duck fat is out of the box, but there was a lot more than just that particular piece of meat in the box too. As with any competition, sometimes the guys that take risks or do things a little differently win. Sometimes they don't. Tonight, that guy did.
The show is called BBQ Pitmasters, not Famous BBQ Restaurants Cooking Contest. (although this season has pretty much had all restauranteurs on it)
I know it's a show and that they don't always get it exactly right, but cable TV is still better because it's on.
I say congrats to Saucemans! It's killer that the "new guy" was able to cook with the big boys.
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Since he couldn't seem to barbecue or roast the belly bacon, I could have swallowed this whole thing a lot better if he had fried the bacon in lard, instead of quack fat.... (I use lard for special basting on the cooker,.. it does deliver a porky flavor 'cause it comes from a pig!!!)
Fo Sizzle My Nizzle
is one Smokin' Farker
Maybe the judges don't know what they're talkin about. I mean what kind of credentials do they have?!?
Wampus
somebody shut me the fark up.
But he did BBQ the belly, didn't he? He did the ribs and then he did the belly meat 3 different ways and only one of those was with the duck fat. One was salt cured and then sliced and fried and the other was just rubbed and smoked, right?
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Boshizzle
somebody shut me the fark up.
Braised in lard, that's what I was thinking would be more appropriate.
Wampus
somebody shut me the fark up.
All I know is that Brian Polcyn wrote in his book Charcuterie something about how duck fat is the ultimate in flavor and that cooking anything in it is the perfect and ultimate thing. Seems it worked out for Saucemans anyway.
Authentic to NC? I have no idea really, but apparently he had the better BBQ that day, at least according to Myron, Tuffy and Aaron.
Authentic to NC? I have no idea really, but apparently he had the better BBQ that day, at least according to Myron, Tuffy and Aaron.
