THE PITMASTERS

[Shawn Townsend]

HAS ANYONE SEEN THIS NEW SHOW YET

 

http://tlc.discovery.com/tv/bbq-pitmasters/bbq-pitmasters.html

 

 

[Robert King]

Comes out Dec. 3rd. A CBBQA member is featured in it.

Robert King

On Nov 24, 2009, at 12:00 PM, Shawn Townsend wrote:

HAS ANYONE SEEN THIS NEW SHOW YET

 

http://tlc.discovery.com/tv/bbq-pitmasters/bbq-pitmasters.html

 

 

-- 
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[phil wingo]

starts on dec 3rd

--- On Tue, 11/24/09, Shawn Townsend <shwnto...@yahoo.com> wrote:

[phil wingo]

woodchick's,jambo pit's,jack's old south,cool smoke,slap yo daddy? , smokin tregers,

--- On Tue, 11/24/09, Robert King <rob...@drsbbq.com> wrote:

[phil wingo]

there is some stuff on facebook? about it

--- On Tue, 11/24/09, phil wingo <ph...@tailgatecharters.com> wrote:

> From: phil wingo <ph...@tailgatecharters.com>
> Subject: Re: [BBQ] THE PITMASTERS
> To: smoker...@googlegroups.com

[Glenn Middendorf]

Lee Ann Whippen is a nice looking woman. She can teach me anytime lol.

Glenn

[jjk]

Well, considering its not on until December 3, 2009, no.

Shawn Townsend wrote:
> HAS ANYONE SEEN THIS NEW SHOW YET
>
> http://tlc.discovery.com/tv/bbq-pitmasters/bbq-pitmasters.html

> <http://tlc.discovery.com/tv/bbq-pitmasters/bbq-pitmasters.html>

>
>
>
> --
> You received this message because you are subscribed to the Google
> Groups "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to
> SmokeRingBBQ...@googlegroups.com
> For more options, visit this group at
> http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/group/smoke-ring-backporch

--

JJK
CH # 1149
from somewhere in the Midwest

jkn...@cox.net

[spe...@knology.net]

Who is cooking today?

[phil wingo]

i have a pork crown rib roast, beef (3) rib roast,small turkey,3 rack baby backs on the klose & a 22 lbs.bird in oven & all the side's going

--- On Thu, 11/26/09, spe...@knology.net <spe...@knology.net> wrote:

[John Mitchell]

Got a 23 pound turkey in the oven.
All the sides for Traditional turkey day.
----- Original Message -----
From: <spe...@knology.net>
To: <smoker...@googlegroups.com>
Sent: Thursday, November 26, 2009 8:26 AM
Subject: [BBQ] quiet today


> Who is cooking today?

[Robert King]

Getting ready in another hour to get the fire going for a 22lb brined turkey. Going to fry one too. Then tomorrow it's my MIL's birthday and I am cooking a bunch of ribs and wolf turds.

Robert King

On Nov 26, 2009, at 5:26 AM, <spe...@knology.net> wrote:

> Who is cooking today?

[buzz]

not much cooking here today--doing the turkey thing on Sat--but the stock is
made for gravy, pie crusts are made and the turkey will go in the brine in a
few minutes when the kringle is done!
Happy Tday to all

----- Original Message -----
From: <spe...@knology.net>
To: <smoker...@googlegroups.com>
Sent: Thursday, November 26, 2009 7:26 AM
Subject: [BBQ] quiet today


> Who is cooking today?
>
>

> --
> You received this message because you are subscribed to the Google Groups
> "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to
> SmokeRingBBQ...@googlegroups.com
> For more options, visit this group at
> http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/group/smoke-ring-backporch

--------------------------------------------------------------------------------



No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.425 / Virus Database: 270.14.83/2526 - Release Date: 11/25/09
19:43:00

[jwhi...@comcast.net]

Getting ready to fire up the WSM for the turkey. Corn bread stuffing and sides done inside.....

Joe in Connecticut
Sent from my Verizon Wireless BlackBerry

[Glenn Middendorf]

Tailgaiting at my local high school football game. Ribs, pulled pork , pork loin , meat loaf, mac n cheese and some kicked up cidar!!

Glenn
www.hogtiedbackyardbbq.com

On Nov 26, 2009, at 8:41 AM, "buzz" <2fa...@charter.net> wrote:

not much cooking here today--doing the turkey thing on Sat--but the stock is
made for gravy, pie crusts are made and the turkey will go in the brine in a
few minutes when the kringle is done!
Happy Tday to all
----- Original Message -----
From: <spe...@knology.net>
To: <smoker...@googlegroups.com>
Sent: Thursday, November 26, 2009 7:26 AM
Subject: [BBQ] quiet today

Who is cooking today?


--
You received this message because you are subscribed to the Google Groups
"Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to
SmokeRingBBQ...@googlegroups.com
For more options, visit this group at
http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

--------------------------------------------------------------------------------



No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.425 / Virus Database: 270.14.83/2526 - Release Date: 11/25/09
19:43:00

[Bruce Cook]

I just put 2 turkeys on. One natural that was buttermilk brined and seasoned
with a Chicken Vesuvio seasoning. The other a store bought with no brine and
seasoned the same. Orange, apple, and onion stuffed inside. Hickory for
smoke.

Have another one in the fridge getting the dry brine treatment. It will be
cooked the same.

Bruce
mailto:br...@bdbbq.com

-----Original Message-----
From: spe...@knology.net [mailto:spe...@knology.net]
Sent: Thursday, November 26, 2009 8:26 AM
To: smoker...@googlegroups.com
Subject: [BBQ] quiet today

Who is cooking today?

[phil wingo]

i have sum tailgate's sat. for high school state champ's.

--- On Thu, 11/26/09, Glenn Middendorf <gmi...@yahoo.com> wrote:

[buzz]

darn you must be expecting a herd of carnivores this weekend---enjoy the
weekend

[Gerry Curry]

It's just another weekend here, Thanksgiving being back on the 12th of Oct. Friends coming over on Sunday to watch the new Star Trek. Making home-made pizza.

On 2009-11-26, at 9:26 AM, spe...@knology.net wrote:

> Who is cooking today?

Gerry Curry
ge...@currysystems.com

[Bruce Cook]

No, I'm taking today's turkeys to my BIL's MIL's place. 1 turkey doesn't
quite give enough leftovers. When I ordered the natural turkeys I hadn't
decided on the cooking method. The dry-brine was suggested so I decided to
do that. I learned to late that dry brining is a 3.5 day process. It was
easier to pick up an extra "regular" turkey. I'll freeze some anyway. I have
a MIL and a couple of others who will take a little home.

Bruce
mailto:br...@bdbbq.com


-----Original Message-----

From: buzz [mailto:2fa...@charter.net]
Sent: Thursday, November 26, 2009 9:04 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] quiet today

[big...@wildblue.net]

All I got today is a greenbean and shoepeg corn casserole ala Jan Rochman.
Tomorrow will fire the gravity pit and cook 4 BUTTS, 6 chickens, 2 pans of
bake beans, 10# slaw and a big pot of red beans and rice.
BTW the sugarless pecan pie was outstanding. Will do again. I even wrote
down how I made it.
BeeJay

----- Original Message -----
From: <spe...@knology.net>
To: <smoker...@googlegroups.com>
Sent: Thursday, November 26, 2009 8:26 AM
Subject: [BBQ] quiet today


> Who is cooking today?
>
>

[brooklynq]

Care to share the buttermilk brine?

--
Sent from my mobile device

[Roy Kennedy]

Who is this email Brooklynq ???
Roy

----- Original Message -----
From: "brooklynq" <broo...@gmail.com>
To: <smoker...@googlegroups.com>
Sent: Thursday, November 26, 2009 9:27 AM
Subject: Re: [BBQ] quiet today

[Bill Martin]

On Nov 26, 2009, at 7:26 AM, <spe...@knology.net> <spe...@knology.net> wrote:
> Who is cooking today?

Not cooking today. Saturday. Two monstrous huge 2 -inch Porterhouse steaks, 6 lbs total, to make Tuscan Grilled Steaks, Turkey Breast in the oven, along with Rachel Rays' Stuffing muffins, homemade Hill Country peach pies, a rum cake and various other accoutrements.

TODAY…. going to the nursing home for Turkey with all the trimmings with Mom and my Sis, some really bad entertainment, and some great German-style desserts!

Have a wonderful, warm and loving Thanksgiving!!!

Bill


Non curo. Si metrum non habet, non est poema.
I don't care. If it doesn't rhyme, it isn't a poem.

[chucksw...@rcn.com]

Only cooking the bread dressing today. My MIL let me off the hook this year for Thanksgiving.

Chuck Dorak
Chuck Dorak
Chuck's Wagon BBQ
Easton, PA
610-515-0132
http://www.chuckswagonbbq.com

[star...@samshuford.com]

Out of town today, just eating this year!          -------Original Message-------

From: chucksw...@rcn.com Date: 11/26/2009 11:26:47 AM To: smoker...@googlegroups.com Subject: Re: [BBQ] quiet today

[vancouverjohn from KC]

Bill,
I've got two 12# Turkeys in my Offset Smoker. I did Dan's Buttermilk
brine this year (last couple years did just simple brine w/spices).
Then injected with Pure Maple Syrup, and dry rubbed.
Does anyone know what a good rule of thumb is for 'amount of time per
pound' or is it really just depending on internal breast temp appx
160-165 deg.?
Seems like it is usually about 45 min/lb.
Any ideas?

Vancouver John
"Once upon a time I stumbled across a case of bourbon, kept stumbling
for 2 weeks thereafter"
W.C. Fields

[buzz]

20-25min/lb depending on temp of ccourse---interested in your take on the
maple syrup injection!

> TODAY�. going to the nursing home for Turkey with all the trimmings with

> Mom and my Sis, some really bad entertainment, and some great German-style
> desserts!
>
> Have a wonderful, warm and loving Thanksgiving!!!
>
> Bill
>
> Non curo. Si metrum non habet, non est poema.
> I don't care. If it doesn't rhyme, it isn't a poem.

--
You received this message because you are subscribed to the Google Groups
"Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to
SmokeRingBBQ...@googlegroups.com
For more options, visit this group at
http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

--------------------------------------------------------------------------------

No virus found in this incoming message.
Checked by AVG - www.avg.com

Version: 8.5.426 / Virus Database: 270.14.83/2528 - Release Date: 11/26/09
09:10:00

[vancouverjohn from KC]

Buzz,
I've been injecting my birds with Maple Syrup for the last 3 years. My
opinion...It's the only way to do a Turkey. Absolutely mouthwatering
and juicy.
I got it out of one of my BBQ books. Just went to look for which one,
but couldn't find it. I thought I got it out of either 'Smoke and
Spice' or 'Dr.BBQ's BigTime BBQ book. (But I didn't find it in there,
maybe looking in wrong spot.)
Nevertheless, it gives the meat just a slight maple sweet taste, not
overwhelming at all. Goes quite well with Turkey.
One caveat though, you have to use PURE Maple syrup. Which is
certainly more expensive, but well worth it.

VancouverJohn from KC

On Nov 26, 9:47 am, "buzz" <2fat...@charter.net> wrote:
> 20-25min/lb  depending on temp of ccourse---interested in your take on the
> maple syrup injection!
>
>
>
> ----- Original Message -----
> From: "vancouverjohn from KC" <jvanza...@gmail.com>
> To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
> Sent: Thursday,November26, 2009 11:37 AM
> Subject: [BBQ] Re: quiet today
>
> Bill,
> I've got two 12# Turkeys in my Offset Smoker. I did Dan's Buttermilk
> brine this year (last couple years did just simple brine w/spices).
> Then injected with Pure Maple Syrup, and dry rubbed.
> Does anyone know what a good rule of thumb is for 'amount of time per
> pound' or is it really just depending on internal breast temp appx
> 160-165 deg.?
> Seems like it is usually about 45 min/lb.
> Any ideas?
>
> Vancouver John
> "Once upon a time I stumbled across a case of bourbon, kept stumbling
> for 2 weeks thereafter"
> W.C. Fields
>

> On Nov26, 7:37 am, Bill Martin <bmar...@island-styles.com> wrote:
> > On Nov26, 2009, at 7:26AM, <spe...@knology.net> <spe...@knology.net>

> > wrote:
>
> > > Who is cooking today?
>
> > Not cooking today. Saturday. Two monstrous huge 2 -inch Porterhouse
> > steaks, 6 lbs total, to make Tuscan Grilled Steaks, Turkey Breast in the
> > oven, along with Rachel Rays' Stuffing muffins, homemade Hill Country
> > peach pies, a rum cake and various other accoutrements.
>

> > TODAY . going to the nursing home for Turkey with all the trimmings with

> > Mom and my Sis, some really bad entertainment, and some great German-style
> > desserts!
>
> > Have a wonderful, warm and loving Thanksgiving!!!
>
> > Bill
>
> > Non curo. Si metrum non habet, non est poema.
> > I don't care. If it doesn't rhyme, it isn't a poem.
>
> --
> You received this message because you are subscribed to the Google Groups
> "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to
> SmokeRingBBQ...@googlegroups.com

> For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring websitehttp://www.TheSmokeRing.com

[vancouverjohn from KC]

Here are the other things on the menu I'm cooking for the 'Big Day'
today:

Sweet Potato Caserole w/orange juice and orange and lemon zest,
butter, and brown sugar.
Green bean Casserole w/mushroom soup, bacon, and french fried onions.
Steamed Broccoli sauteed in scillet w/garlic and olive oil.
Cranberry w/ Orange juice and honey chopped in a food processor.
Mash potatoes with sour cream and pressed garlic
home made turkey giblet gravy.
Dinner rolls
Franzia and Cabernet Wine (Wife's Choices)

Hope everyone enjoys theirs!!!

Happy Thanksgiving, Everyone!!

VancouverJohn from KC

On Nov 26, 9:47 am, "buzz" <2fat...@charter.net> wrote:

> > Not cookingtoday. Saturday. Two monstrous huge 2 -inch Porterhouse

> > steaks, 6 lbs total, to make Tuscan Grilled Steaks, Turkey Breast in the
> > oven, along with Rachel Rays' Stuffing muffins, homemade Hill Country
> > peach pies, a rum cake and various other accoutrements.
>

> >TODAY. going to the nursing home for Turkey with all the trimmings with

> > Mom and my Sis, some really bad entertainment, and some great German-style
> > desserts!
>
> > Have a wonderful, warm and loving Thanksgiving!!!
>
> > Bill
>
> > Non curo. Si metrum non habet, non est poema.
> > I don't care. If it doesn't rhyme, it isn't a poem.
>
> --
> You received this message because you are subscribed to the Google Groups
> "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to
> SmokeRingBBQ...@googlegroups.com

> For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring websitehttp://www.TheSmokeRing.com

[buzz]

well thats interesting--will have ot give it a try--and we only have pure
maple syrup here<sf>

Visit The Smoke Ring website http://www.TheSmokeRing.com

[buzz]

outr tturkey day is gonna be Sat--menu real similiar--

----- Original Message -----
From: "vancouverjohn from KC" <jvan...@gmail.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>

Sent: Thursday, November 26, 2009 3:15 PM
Subject: [BBQ] Re: quiet today

Visit The Smoke Ring website http://www.TheSmokeRing.com

[Scot Murphy]

On Nov 26, 2009, at 8:26 AM, <spe...@knology.net> <spe...@knology.net> wrote:

> Who is cooking today?

Got up at 5AM to start the fire for a 20-lb. turkey and a 5-lb. duck. Didn't brine the turkey, but I did brine the duck with honey, garlic, sage, rosemary, marjoram, and pepper. The turkey was stuffed with whole garlic cloves, apples, and sage. Was going to use cherry, but ended up with hickory. Last time I did a 20-pounder, it took about five hours. Today it took almost eight. Go figure! And that with propping the door open a little on the WSM to get the coals flaring up nice and hot for about the last two hours. Even then, we were lucky the duck was done by about 12:30 in time for everyone to get at least s little meat with their green bean casserole, mashed taters, dressing, bean salad, and so on. And even then, the turkey came off in parts: one leg and thigh (the one away from the duck) was done to falling off the bone, but the other wasn't and neither was the breast. But people wanted turkey, so I took off the one leg and thigh and brought it in. Then the other leg was done about a half-hour later. About 2pm, the breast was finally done, and people who had been waiting patiently for the bird got some.

The duck and the turkey were both hits. One of our older guys, and most of the kids, had never had duck. My Aunt Bea (yup, I really have an Aunt Bea) doesn't even like duck, but she loved mine. The old guy's wife (they are friends of my sister's) had had duck before, but said mine was the best she'd ever tasted and just LOVED it. (She also loved the bread-and-butter pickles I'd made...so much that I sent most of a quart jar home with her.) Showed the kids how to make gravy from scratch, and my youngest nephew got to be a big help with the fire. This was his first time doing the actual lighting, and he got to learn some things about fire control, too. He helped with the brine and the rub (Old Bay on the turkey, garlic-onion-ginger powder on the duck), too, so the success was as much his as mine.

Company was wonderful, food was good, and my uncle was happy the Packers won, so it was a good day. He and I shared some good cigars after the meal and my sister made good coffee. And now I'm home.


Scot "so it was an excellent day" Murphy

[Pat Smith]

About how much Maple Syrup did you use to inject your bird?

I added some to my brine and got just the slightest hint of maple. More
would have been better.

I have one fresh turkey breast left that I could try it out on.

Thanks!

Pat

Visit The Smoke Ring website http://www.TheSmokeRing.com

[jwhi...@comcast.net]

Turkey turned out great - family asked I do one for christmas. Used an apple juice brine. Nice an juicy.

[vancouverjohn from KC]

Pat,

I did two 12# turkeys yesterday and used 8 oz. per bird. I try to
inject into each breast, thigh,a little into each leg and upper wing.
I suppose it's more or less depending on size. I'm not sure if you can
get too much, but I'm a bit conservative on not trying to get every
nook and cranny injected.
It seems like it will penetrate all over when you just do as above.
I have used the Maple brine recipe in the "Smoked-Foods Cookbook" on
page 40. But like you say you don't get the penetration like
injecting.
I hang my Turkeys in my Upright Offset, so I have to be careful to
shoot it into the right direction so that it doesn't ooze out.
Good luck with your birds. You will not be disappointed!! And your
guests will just be amazed at the results. I've never had Turkey
anything like it.

Smokin' in the Rain.
VancouverJohn from KC

[Pat Smith]

Thanks John!

Does it matter terrribly whether you use the highest grade of Maple Syrup or
could I use Grade "B"?

Thanks again.

Visit The Smoke Ring website http://www.TheSmokeRing.com

[vancouverjohn from KC]

As long as pure maple syrup, I don't think there is much different.
If you decided to try it, Let us know everyones reaction.

Vancouver John

[Gary Wiviott]

Porch,

There were a few interesting moments, but in general I didn't think
Pitmasters showed competition BBQ in an especially good light. A cocky
son of a gun getting straight zeros, a team freaking out about their
WSM computer, and thanking god they brought a backup, a noted BBQ man
pouring an entire can of lighter fluid on charcoal briquettes and the
overall winner browbeating his wife on tv to say he was the king, or
whatever the hell that was. Seemed more about ego than anything else.
Certainly not for the love of BBQ.

Enjoy,
Gary

--
http://www.lowslowbbq.com/

[Drew]

No offense to anyone, but that confirms my suspicions about competition BBQ...

Drew

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com

[Gerry Curry]

I must admit, that is the impression I have gotten from all the competitions I have seen on TV too, but it's completely at odds with all the people on this list who compete. Is this just the media trying to create drama at competitors expense?

On 2009-12-04, at 8:39 AM, Drew wrote:

> No offense to anyone, but that confirms my suspicions about competition BBQ...

Gerry Curry
ge...@currysystems.com

[Stan Marks]

Gee…do ya think? ;)

[Gerry Curry]

Well... except for Garry. We all know how competitive Garry is. (grin)

On 2009-12-04, at 8:47 AM, Stan Marks wrote:

> Gee…do ya think? ;)

Gerry Curry
ge...@currysystems.com

[phil wingo]

i agree with you gary, it was fun to watch , but did not show in a good light. next week looks good with one guy getting in to it with john trigg. i think that is murphsboro,il.

--- On Fri, 12/4/09, Gary Wiviott <wivio...@gmail.com> wrote:

[Pat Smith]

Has anybody on the list been around Myron Mixon?

I wanted to try to meet him at the contest in Huntsville contest but his set
up was like a fortress and I was too intimidated to go in.

I was thinking about attending the class he is doing at the NBBQ Assn
meeting in Memphis in February - I'm interested in his cooking technique of
doing everything at a higher temperature - but after watching the show last
night, I'm not so sure that's the way I want to roll. I was a bit put off by
his ego and attitude. I was just curious about whether or not that is the
"real" Myron or if his role on the show, scripted by the producers of
"un-reality" TV is that of "the Bad Boy of BBQ."

Pat

----- Original Message -----

From: "Gary Wiviott" <wivio...@gmail.com>
To: <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 6:20 AM
Subject: Re: [BBQ] THE PITMASTERS

[jper...@earthlink.net]

I've met him a few times at MIM and the Jack. He has that aire about him, just never seen it that harsh. Competed next to Mr. Trigg at the Dickson TN contest a couple years ago. Nice, quiet fella. I think Tuffy exemplified what comp cooks are and should be like. -Jason in Dickson TN

Sent from my Verizon Wireless BlackBerry

-----Original Message-----

[big...@wildblue.net]

BUTT, BUTT that's the way it is at them contests.
BeeJay

----- Original Message -----
From: "Gary Wiviott" <wivio...@gmail.com>
To: <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 7:20 AM
Subject: Re: [BBQ] THE PITMASTERS

[Pat Smith]

Before the kids came along, my wife and I used to show dogs as a hobby. We
met some truly great people (some with rather eccentric personalities) - and
some not so great people - on the dog show circuit and made some great
friends while we did it. When the satirical movie, Best in Show, came out,
we watched it and thought it put dog show people in a negative light, but
each character in the movie was something of a caricature of a type of
person we knew - just blown up to way over the top.

I wonder if the BBQ Pitmasters show, being in the genre of "reality TV", is
doing something similar. I agree that Tuffy is more like the BBQ people I
know - helpful, passionate about the BBQ, family man, etc. Certainly there
are wild-eyed rookies on the circuit who come in thinking they will take
over the BBQ world only to be schooled by the veterans who really do know
that they're doing. Johnny Trigg would be the elder statesman, taking in the
goings on with a knowing smile and a just a bit of attitude. There were the
techies - the Soo's and and the cocky bad boy - Mr. Mixon. Wood Chicks adds
the distaff elemement to the show.

It makes for interesting TV, even if not being very representative of the
folks who compete on the BBQ Circuit.

It would be great for the show to introduce some of the other players on the
circuit as the show goes on - for example, I heard Pellet Envy called out on
the show last night - so others might get some recognition and publicity.

As a WSM devotee (and one who plans to compete nest year using WSM's),
however, I was glad to see the Soo's using WSM's, even if they were stoked
to the hilt!

I'll watch the show, I'm sure, and will answer a lot of questions from
friends and folks at work about whether or not the BBQ world is like what is
shown on the series.

[chucksw...@rcn.com]

Having tried out for one of the cooking reality shows, I can tell you that they producers want to see your personality bumped up to the power of 10.

Now, I have not met any of them except Johnny Trigg, I think that they are bumping up their personalities somewhat.

[J Perrigin]

I heard Rod's name called a couple of times announcing Pellet Envy's
presence. I've net Rod on a few occasions and think he'd be a fine addition
to the quality of the show. It is disheartening that they "amped" up the
personalities so. I think that BBQ can handle itself without some Hollywood
glossing. Good folks making great bonds and turning out quality product.

-Jason in Dickson TN

[J Perrigin]

Let me add to the comment I made on Myron Mixon. He took me up onto their
comp trailer at MIM several years ago and showed me their first place hog
and let me sample it. He also talked me through how they did it. We had
competed against them in hog that year and didn't make finals and they did.
I went by to see the finals and there were camera crews EVERYWHERE around
their setup. After they had done their presentation for finals, I
introduced myself and that's when he invited me in and showed me their
setup. Very nice guy, with an aire of importance about him.

-Jason in Dickson TN

[2fa...@gmail.com]

Drank a good part of a bottlke of Templetin rye with him a couple years ago--he is pretty much like ya see him on TV--fiercly competitive and winning what counts---cash rules!! Ans their are competitions after all---and would like to take class for sure!!
One of the best statements was Johnny T saying his ribs at home were seasoned with salt/pepper!
And as far as the controllers are concerned they are kind of neat gadget that appeal to lots of folks--nothing wrong with being able to adjust pit temp from laptop at work...
Finishing in the top ten usually makes us happy--few hundred buck to offset expenses is even better but to some people 2nd place is just another name for 1st loser!
Sent from my BlackBerry Smartphone provided by Alltel

-----Original Message-----
From: "Pat Smith" <smit...@bellsouth.net>
Date: Fri, 4 Dec 2009 07:11:27
To: <smoker...@googlegroups.com>

[Chris Hart]

Hi Gary,

After enjoying your posts for the past 8 years or so I have to say its
not surprising you didn't enjoy the show. You don't seem to be a big
fan of competition BBQ.

Unfortunately BBQ cooks debating, "foil yes or no?" does not make for
good TV. I found the show to be entertaining and while embellished,
also fairly realistic.

I'd say about once a season I see a hot shot chef come out thinking
they will whoop the good ole boys only to have their ass handed to
them. Myron and Johnny do talk some serious trash. Tuffy is indeed
a really nice guy. Harry Soo is a tech geek, thats how he does it -
he uses a computer. No, he has not yet calibrated the palms of his
hands to sense slight variations in pit temp. And that is what makes
it interesting to me, diversity. There is more than one way to cook
excellent barbecue and to win contests.

Also, I thought there was a bunch of shots of some really great
looking barbecue and turn in boxes.

regards,

Chris

[J Perrigin]

"but to some people 2nd place is just another name for 1st loser!"

I hope I NEVER feel that way about anything I do in life. I think it's
unfortunate that anyone does, but *sigh* so is life sometimes.

-Jason in Dickson TN

[J Perrigin]

I thought the shots of Johnny's ribs looked excellent! It may just be me,
but did Myron's brisket look huge? I've never placed my hands on a waygu,
but having grown up a short stint in Houston TX haven't seen a brisket that
large either.

-Jason in Dickson TN
----- Original Message -----
From: "Chris Hart" <hart...@gmail.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 8:29 AM

[Chris Hart]

No I noticed that too, Myrons brisket must of been 20+ lbs. My
mission this off season is to find a supplier of briskets like that.

Chris

> For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring websitehttp://www.TheSmokeRing.com

[Sherman Watkins]

I haven't been to a lot of contests.  After all, I do live in Montana where, last I heard, we have zero. 
I never met anyone at those I've attended like those portrayed on the show. 
I told my wife that they ramped up to be on TV.
I do think they did a disservice by not showing some of the other teams that were called. 
One more reaction shot (or no reaction) of that one young kid did nothing for the show.

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com

Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

--
Sherm
Smoking in Montana's Banana Belt

[2fa...@gmail.com]

Agree completly with you--to me this all about having good time with friends! But in the same breath when you have $20-30K dollars in your 'hobby' some cash is good--you can only afford to 'buy' so many ribbons!

[J Perrigin]

Winning is great. Money from winning is too! But being a poor
representation of the sport and a bitter loser isn't worth the money or the
sport to me.

[Gary Wiviott]

Chris,

I actually thought before I posted that I hope someone does not take
my highly personalized thoughts on competition BBQ as the reason for
my negativity toward the TV show Pitmasters. I am a fan of BBQ and
anything that gets BBQ in the eye of the general public is a good
thing. My specific thought regarding the show Pitmasters is TLC did no
one any favors, including the BBQ people featured.

Yes, I realize Pitmasters is a television show, and over the top
'drama' is what sells, but for someone like myself, who has devoted
much of the past decade to BBQ, I wish it would have been more about
BBQ than dramatization.

Enjoy,
Gary

--
http://www.lowslowbbq.com/

[2fa...@gmail.com]

And I only see that he is representing himself not me or you--and we compete for the same reasons pretty much!

[Bill Martin]

On Dec 4, 2009, at 6:44 AM, Gerry Curry wrote:

> I must admit, that is the impression I have gotten from all the competitions I have seen on TV too, but it's completely at odds with all the people on this list who compete. Is this just the media trying to create drama at competitors expense?

Reality "shows" have nothing to do with "Reality".

You get viewers by offering controversial video-bytes.

Nightly local news has nothing of "News" about it. Fires, holdups, killings, shootings, car wrecks. Lots of sending expensive "crews" out "live", "on-the-scene", and Helicopter shots. Helicopters run $600 an hour and UP!!! Not to mention equipment for broadcasting live.

Here in San Antonio they present pictures of Jesus and the Virgin Mary found in tree bark, stains on door screens and stains on a sidewalk; along with voodoo priestesses healing cancer, junk science cures, Holy Weight Loss in a church, wide-eyed sightings of chupacabra seen for the first time outside of Mexico, and Return to Youth by "light" therapy.

And we thought the network would offer an honest look at BBQ Comp?

Its not about the process, its about how much money can we make with this. We make money by offering controversy and embarrassing displays of temper, egotism, and other BS.

After watching the trailers for the show…. I decided to read a book.

[Bill Martin]

On Dec 4, 2009, at 8:01 AM, <chucksw...@rcn.com> wrote:
> Having tried out for one of the cooking reality shows, I can tell you that they producers want to see your personality bumped up to the power of 10.
>
> Now, I have not met any of them except Johnny Trigg, I think that they are bumping up their personalities somewhat.
>
>
> Chuck Dorak

Not somewhat. A whole LOT.

Bill


“Madness is to hold an erroneous perception and argue perfectly from it.”
........Voltaire

[Bill Martin]

On Dec 4, 2009, at 7:31 AM, jper...@earthlink.net wrote:
> I was a bit put off by
> his ego and attitude. I was just curious about whether or not that is the
> "real" Myron or if his role on the show, scripted by the producers of
> "un-reality" TV is that of "the Bad Boy of BBQ."

You can bet your bottom $$$ that the producers are doing take 3, 4 and 5, and encouraging a more explosive "reaction".

"Well that was pretty good Myron, but can you give us a little more energy… y'know, kinda get tough. OK? Lets try it again."

Bill


Lying in bed would be an altogether perfect and supreme experience if only
one had a colored pencil long enough to draw on the ceiling.
-G.K. Chesterton

[Bill Martin]

On Dec 4, 2009, at 8:12 AM, J Perrigin wrote:
> I heard Rod's name called a couple of times announcing Pellet Envy's
> presence. I've net Rod on a few occasions and think he'd be a fine addition
> to the quality of the show. It is disheartening that they "amped" up the
> personalities so. I think that BBQ can handle itself without some Hollywood
> glossing. Good folks making great bonds and turning out quality product.

This show is going to go a long way to ruining the "real" Competitions.

Encouraging people with no real experience or skill to get involved only on the basis of ego and temper tantrums.

Bill


"The views expressed herein may or may not truly be
those of the author but are even less likely to be
those of the company that pays him. Together with his
employer, the author strongly urges readers not to
make marketing, stock purchase, or any other decisions
based on anything the author may say in this note or
in any other forum at any time."

[Robert King]

I wasn't able to watch it until this morning (Tivo is great!). I have only competed in one competition so take my opinion with a grain of salt.

I actually enjoyed it quite a bit! Of course I'm sure the producers pumped it up a little to make it entertaining. I don't believe there is such a thing as a reality show since most are scripted. I've met Harry Soo before and that is pretty much how he is. I think the one comp I was in was one of his first wins. I personally think the rookie guy messed up on purpose for good tv. I can't imagine how someone could do that bad after looking at his turn in boxes (I wouldn't even eat that chicken comp or not). I've seen very few (actually can't think of any) "Chefs" who were good at BBQ.

I found that most people are like that Tuffy guy. Everybody is willing to help others if needed, friendly and fun to be around.

Now I don't really consider competition bbq the same as BBQ. I think they are two different animals. I can appreciate both but I think real BBQ is more of a time honored art instead of a sauce contest or a one bite moment.

Robert King

[Mike Chester]

Naw Bill. Those people will just provide more prize money for the "real"
teams.


--------------------------------------------------
From: "Bill Martin" <bma...@island-styles.com>
Sent: Friday, December 04, 2009 11:19 AM

To: <smoker...@googlegroups.com>
Subject: Re: [BBQ] THE PITMASTERS

[2fa...@gmail.com]

Chef Adam Perry Lang borrowed a wood burning pit and won the Barbequelossal in Des Moines a couple years back--

Sent from my BlackBerry Smartphone provided by Alltel

-----Original Message-----

From: Robert King <rob...@drsbbq.com>
Date: Fri, 4 Dec 2009 09:22:14
To: <smoker...@googlegroups.com>
Subject: Re: [BBQ] THE PITMASTERS

[Robert King]

Isn't Andy Husbands on a BBQ team too? He was on the Hell's Kitchen show.

Maybe it's a California thing. If someone opens a BBQ place and keep pointing out they are a chef it sucks and isn't BBQ. Had that happen a couple times here.

Robert King

[Chris Hart]

Andy is on my team.... although we didnt do very well until he handed
the BBQ cooking duties off to me. :)



Chris

On Dec 4, 1:18 pm, Robert King <rob...@drsbbq.com> wrote:
> Isn't Andy Husbands on a BBQ team too? He was on the Hell's Kitchen show.
>
> Maybe it's a California thing. If someone opens a BBQ place and keep pointing out they are a chef it sucks and isn't BBQ. Had that happen a couple times here.
>
> Robert King
>

> >> For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> >> Visit The Smoke Ring websitehttp://www.TheSmokeRing.com

> >> Wanna talk trash instead of barbecue? Go to the Backporch
> >>http://groups.google.com/group/smoke-ring-backporch
>
> > --
> > You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
> > To post to this group, send email to SmokeR...@googlegroups.com
> > To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

> > For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> > Visit The Smoke Ring websitehttp://www.TheSmokeRing.com

> > Wanna talk trash instead of barbecue? Go to the Backporch
> >http://groups.google.com/group/smoke-ring-backporch
>
> > --
> > You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
> > To post to this group, send email to SmokeR...@googlegroups.com
> > To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

> > For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> > Visit The Smoke Ring websitehttp://www.TheSmokeRing.com

[2fa...@gmail.com]

Think actually it will be a positive thing for our 'sport'--bringing more dollars and more competitors.
Think the producers could have showed a bit more of the real fellowship and sharing that goes on at contests and they missed the boat by not having 'the rev' and the 9:22 shot that has become a tradition at contests around the country.

------Original Message------
From: Bill Martin
To: Bbq
ReplyTo: Bbq
Subject: Re: [BBQ] THE PITMASTERS

Sent: Dec 4, 2009 10:19 AM

On Dec 4, 2009, at 8:12 AM, J Perrigin wrote:
> I heard Rod's name called a couple of times announcing Pellet Envy's
> presence. I've net Rod on a few occasions and think he'd be a fine addition
> to the quality of the show. It is disheartening that they "amped" up the
> personalities so. I think that BBQ can handle itself without some Hollywood
> glossing. Good folks making great bonds and turning out quality product.


This show is going to go a long way to ruining the "real" Competitions.

Encouraging people with no real experience or skill to get involved only on the basis of ego and temper tantrums.

Bill


"The views expressed herein may or may not truly be
those of the author but are even less likely to be
those of the company that pays him. Together with his
employer, the author strongly urges readers not to
make marketing, stock purchase, or any other decisions
based on anything the author may say in this note or
in any other forum at any time."

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com

Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[J Perrigin]

Y'all been doing well lately? <BEG>

-Jason in Dickson TN
----- Original Message -----

From: "Chris Hart" <hart...@gmail.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 12:21 PM
Subject: [BBQ] Re: THE PITMASTERS

Visit The Smoke Ring website http://www.TheSmokeRing.com

[Robert King]

LOL!

Robert King

> For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com

[Chris Hart]

Exactly Buzz, the idea is to get more people involved. Its not an
elite club, anyone can give it a shot. I thought they showed this
pretty well with Slap Yo Daddy competing with two WSM's.

Chris

> For more options, visit this group athttp://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring websitehttp://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporchhttp://groups.google.com/group/smoke-ring-backporch

[J Perrigin]

I did like how they showed another team "loaning" part of their egg when
another team was in need. That's what it's all about to me. I remember
Candy Sue doing that with a thermapen in Nashville one year. I knew she was
good people, but that just locked her into that position. I often say that
I love nothing more than seeing the old man with a wobbly ol' burnt out
grill come in and take everybody. That's good stuff. Reminds me that one
doesn't NEED all the gadgets and fanciness to turn out quality. On that
note, sometimes it don't hurt to have them gadgets either. ;-)

-Jason in Dickson TN
----- Original Message -----
From: "Chris Hart" <hart...@gmail.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 12:28 PM
Subject: [BBQ] Re: THE PITMASTERS

Visit The Smoke Ring website http://www.TheSmokeRing.com

[2fa...@gmail.com]

Maybe he could have used your abilities on HK?

Sent from my BlackBerry Smartphone provided by Alltel

-----Original Message-----

From: Chris Hart <hart...@gmail.com>
Date: Fri, 4 Dec 2009 10:21:37
To: The Smoke Ring BBQ List<smoker...@googlegroups.com>
Subject: [BBQ] Re: THE PITMASTERS

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com

[Scot Murphy]

On Dec 4, 2009, at 9:39 AM, Chris Hart wrote:

> No I noticed that too, Myrons brisket must of been 20+ lbs. My
> mission this off season is to find a supplier of briskets like that.

I've been seeing them pretty regularly at Wally World.


Scot "they sucked me in" Murphy

[Robert King]

I've actually been considering (before this show) to hit some comps next year and I'm still planning on turning in brisket with just S&P.

Now I just got to figure out how I can talk the wife into letting me get a 22" WSM. Merrill any tips??????

Robert King

> For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com

[Chris Hart]

I think Myrons was also Wagyu :)

[Harry Jones]

The 9:22 shot?

Harry

----- Original Message -----
From: <2fa...@gmail.com>
To: "Bbq" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 12:22 PM
Subject: Re: [BBQ] THE PITMASTERS

[Garry Howard]

I recorded the show but haven't watched it yet. In reality BBQ contests are pretty dull and would make pretty boring TV.

We are back in Puerto Rico for the winter. One of the gringos here opened a lechonera (roasted pig restaurant). I'll post some pictures when I get a chance.

Garry

On Dec 4, 2009 2:49 PM, "Harry Jones" <jones...@gmail.com> wrote:

The 9:22 shot?

Harry

----- Original Message ----- From: <2fa...@gmail.com>

To: "Bbq" <smoker...@googlegroups.com> Sent: Friday, December 04, 2009 12:22 PM Subject: Re: [BBQ...

> Think actually it will be a positive thing for our 'sport'--bringing more > dollars and more comp...

-- You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" ...

[jwhi...@comcast.net]

Adam has a great restaurant in NYC Daisy May's. BBQ Brethren have met there.
Sent from my Verizon Wireless BlackBerry

[Jason Perrigin]

The KCBS has shirts avialable that say "I know the pitmasters" for sale if anyone is interested. They are on sale through January I think.

-Jason in Dickson TN

[Jason Perrigin]

That's supposed to be "I Know The BBQ Pitmasters" for those that are interested. They are on the KCBS website.

[Sandy and Louise]

Hi Gang
I love to walk around a competition and look at the various cooking rigs and
dream a bit. However, I have noticed that tucked back in the corner behind
the fancy rig there are invariably a couple of WSMs chugging quietly along.
The team that was reserve champion at Mesquite, Sweet Peppers, is an
Albuquerque team and they cook only on WSMs. IMHO for the price and
versatility you can't beat them.
Sandy

----- Original Message -----
From: "Chris Hart" <hart...@gmail.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 11:28 AM
Subject: [BBQ] Re: THE PITMASTERS

[2fa...@gmail.com]

It started a few years first with freezing a bottle of The Gentleman in a pail of ice and then serving good luck shots b4 crunch time--maybe with an approriate toast! Then one of our buddies got the certificate from Universal Life Church and started with 'blessings'--even done it over the fone to a crowd.. Once in Milwaukee a monk(in robe and sandals) gave a toast and drank the whiskey---or chocolate milk for the teetotalers

------Original Message------
From: Harry Jones
To: Bbq
ReplyTo: Bbq
Subject: Re: [BBQ] THE PITMASTERS

Sent: Dec 4, 2009 12:49 PM

The 9:22 shot?

Harry

----- Original Message -----
From: <2fa...@gmail.com>
To: "Bbq" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 12:22 PM
Subject: Re: [BBQ] THE PITMASTERS

> Think actually it will be a positive thing for our 'sport'--bringing more

> dollars and more competitors.
> Think the producers could have showed a bit more of the real fellowship
> and sharing that goes on at contests and they missed the boat by not
> having 'the rev' and the 9:22 shot that has become a tradition at contests
> around the country.
> ------Original Message------

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[2fa...@gmail.com]

For the money they can't be beat!!

------Original Message------
From: Sandy and Louise
To: Bbq
ReplyTo: Bbq

Subject: Re: [BBQ] Re: THE PITMASTERS
Sent: Dec 4, 2009 4:21 PM

Hi Gang
I love to walk around a competition and look at the various cooking rigs and
dream a bit. However, I have noticed that tucked back in the corner behind
the fancy rig there are invariably a couple of WSMs chugging quietly along.
The team that was reserve champion at Mesquite, Sweet Peppers, is an
Albuquerque team and they cook only on WSMs. IMHO for the price and
versatility you can't beat them.
Sandy

----- Original Message -----
From: "Chris Hart" <hart...@gmail.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 11:28 AM
Subject: [BBQ] Re: THE PITMASTERS


Exactly Buzz, the idea is to get more people involved. Its not an
elite club, anyone can give it a shot. I thought they showed this
pretty well with Slap Yo Daddy competing with two WSM's.

Chris

[Glenn Middendorf]

I must admit owning a few offset pits the wsm gives better flavor. Volume is the problem. Next I might try a BWS comp. I see many people have great success with Backwoods. Having said that I also woud look into superior as well.

Glenn
www.hogtiedbackyardbbq.com

[big...@wildblue.net]

Superior would be good
BeeJay

----- Original Message -----
From: "Glenn Middendorf" <gmi...@yahoo.com>
To: <smoker...@googlegroups.com>
Sent: Friday, December 04, 2009 5:55 PM
Subject: Re: [BBQ] Re: THE PITMASTERS

[John Douglas]

Did some photography this month using one of the local news helicopter for a "prop" with some people. I asked the pilot if we could start it for a couple of the images and he said that was not allowed for what we were doing.....................costs about 500-600 bucks!! So then I asked what the copter was worth and he said it was 3.5 million and it was over 10 years old.

 

J

 

Reality "shows" have nothing to do with "Reality".

You get viewers by offering controversial video-bytes.

Nightly local news has nothing of "News" about it.  Fires, holdups, killings, shootings, car wrecks.  Lots of sending expensive "crews" out "live", "on-the-scene", and Helicopter shots.  Helicopters run $600 an hour and UP!!!  Not to mention equipment for broadcasting live. 

[Jack Waiboer]

I give my .02 just because.

The show was entertaining. I picked up a couple of insightful tips that
were happening off to the side or glanced upon.

Tuffy is a classically trained french chef, and is a good guy. His Daddy is
the man. Make no mistake about that. He's untouchable when his dad is on
site.

Johnny Trigg is one of the best. A true barbecue man. Old style all the
way.

Myron is trying to be a TV star, always is. The image he projected isn't
too awful far from his true personality when the camera's are rolling. He
loves the spotlight and plays the crowds. I wish I could get comped into as
many contests as he does.

LeeAnn is pretty and very talented. I was surprised she didn't get more
time in the light.

I've never met Harry or the Chef fella out of Texas. I would imagine the
show will be about him growing as a cook through out the season. Every show
needs an underdog to root for.

All in all entertaining, but also nothing unexpected.

Jack W.
Charleston, SC

----- Original Message -----
From: "Gary Wiviott" <wivio...@gmail.com>
To: <smoker...@googlegroups.com>

Sent: Friday, December 04, 2009 7:20 AM
Subject: Re: [BBQ] THE PITMASTERS

> Porch,
>
> There were a few interesting moments, but in general I didn't think
> Pitmasters showed competition BBQ in an especially good light. A cocky
> son of a gun getting straight zeros, a team freaking out about their
> WSM computer, and thanking god they brought a backup, a noted BBQ man
> pouring an entire can of lighter fluid on charcoal briquettes and the
> overall winner browbeating his wife on tv to say he was the king, or
> whatever the hell that was. Seemed more about ego than anything else.
> Certainly not for the love of BBQ.
>
> Enjoy,
> Gary
>
> --
> http://www.lowslowbbq.com/
>

[Jack Waiboer]

I like mine a lot.

Jack W.
Charleston, SC

[Bill Martin]

On Dec 4, 2009, at 5:40 PM, John Douglas wrote:
>
> Did some photography this month using one of the local news helicopter for a "prop" with some people. I asked the pilot if we could start it for a couple of the images and he said that was not allowed for what we were doing.....................costs about 500-600 bucks!! So then I asked what the copter was worth and he said it was 3.5 million and it was over 10 years old.
>
> J

Sounds right. And thats the low end.

Bill

>
> Reality "shows" have nothing to do with "Reality".
>
> You get viewers by offering controversial video-bytes.
>
> Nightly local news has nothing of "News" about it. Fires, holdups, killings, shootings, car wrecks. Lots of sending expensive "crews" out "live", "on-the-scene", and Helicopter shots. Helicopters run $600 an hour and UP!!! Not to mention equipment for broadcasting live.
>

> --
> You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
> To post to this group, send email to SmokeR...@googlegroups.com
> To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
> For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/group/smoke-ring-backporch

I have all my money tied up in non-negotiable debts so no one can take it
away from me.

[David Theimer]

I don't care for the Drama, it's funny for a show to become a Reality TV Show, everyone must act like jackasses. I'm using these shows more for the tips and techniques that the Pros use to win in the bigger Competitions. I fell, IMHO, that my Que is pretty darn good stuff, so I've been told by others!! I've mastered my technique to the point where I don't have to tinker with the process all that much. I've thought about it long and hard and someday, in the next yr, I plan on getting a larger pitt on a trailer, so I can put together a team and compete in some of these smaller Competitions in an around the Houston area. I figure, I'll start of on the smaller scale and work my way up.

 

I have to say for the Rookie on the show, the one from Texas. He's got alot to learn about Presentation. Presentation is everything when it comes down to presenting your food to the Judges. His chicken looked Burnt, his Ribs didn't look that good. He drove all that way to be the 47th place, That Sucks!!

--
David Theimer
Houston, Tx
www.smokindavesbbqreview.info

[Merrill]

Gary Wiviott wrote:
> There were a few interesting moments, but in general I didn't think
> Pitmasters showed competition BBQ in an especially good light.

I would have to agree. You expect the smack talk and egos and that's
half the fun of competing, but some of them were coming off as just
plain nasty. My wife watched and said that if she had watched this show
before we started competing she wouldn't have gone anywhere near a
competition. Without the cameras rolling, I've seen Trig hand out some
extra lettuce and even help another team out with a tanked entry and
only 2 minutes left to turn in. You definitely don't get a sense of the
real competitors from this show.

Merrill

[Merrill]

I love my Superior SS-One. Clean fire with great air flow and I'm
getting consistent product. I am having some problems with the 600 lb.
weight and mobility. A few months ago I was loading it on the trailer
and my back gave out on me. It really slowed down my cooking the last
two months. We're having to make some decisions before the next comp
season. If I keep the Superior, I have to change trailer set up so I
don't have to take it on and off. Getting old really stinks!

Merrill

[Xtremely Fast]

Subject: Re: [BBQ] Re: THE PITMASTERS

Getting old really stinks!
>
> Merrill

=======================================================
Right you are Merrill. You should consider yourself on the peak right
now...........it a'int gonna get any better.

Xtremely Fast Eddie
growng old but
notsogracefully [how bout that word Bill]
in deep East Texas





E-mail message checked by Internet Security (6.0.1.441)
Database version: 6.13850
http://www.pctools.com/en/internet-security/

[Jack Waiboer]

Hey Merrill,

I've got a fix for the mobility problem that you may want to look at. Hit
me off list.

[Garry Howard]

That's the thing about competition. Somebody has to come in 47th.

Garry

On Dec 5, 2009 12:41 AM, "David Theimer" <theimo...@gmail.com> wrote:

I don't care for the Drama, it's funny for a show to become a Reality TV Show, everyone must act like jackasses. I'm using these shows more for the tips and techniques that the Pros use to win in the bigger Competitions. I fell, IMHO, that my Que is pretty darn good stuff, so I've been told by others!! I've mastered my technique to the point where I don't have to tinker with the process all that much. I've thought about it long and hard and someday, in the next yr, I plan on getting a larger pitt on a trailer, so I can put together a team and compete in some of these smaller Competitions in an around the Houston area. I figure, I'll start of on the smaller scale and work my way up.

 

I have to say for the Rookie on the show, the one from Texas. He's got alot to learn about Presentation. Presentation is everything when it comes down to presenting your food to the Judges. His chicken looked Burnt, his Ribs didn't look that good. He drove all that way to be the 47th place, That Sucks!!

On Fri, Dec 4, 2009 at 7:35 PM, Bill Martin <bma...@island-styles.com> wrote: > > On Dec 4, 2009, a...

--
David Theimer
Houston, Tx
www.smokindavesbbqreview.info

-- You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List...

[Sherman Watkins]

Inside every old person is a young person wondering what the hell happened.

I think I'm in fairly good shape and then I realize that I've spent $50,000 this past year at the doctor.
I'm not looking forward to when things start to break down.

15 degrees here and I just put a couple of pork butts on the WSM.

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

--
Sherm
Smoking in Montana's Banana Belt

[Gerry Curry]

Only if there are more than 46 competitors and no ties. (grin)

On 2009-12-05, at 10:07 AM, Garry Howard wrote:

> That's the thing about competition. Somebody has to come in 47th.

Gerry Curry
ge...@currysystems.com