For those of you who have followed throughout the filming, the series premieres today (after the Tour de France).

It's on Outdoor Life Network if you have that on your cable.

Our own Fast Eddy and DrBBQ are competing.

Smokin'

Smokin'- Thanks for the heads-up! It pays to check into the forum 1st A.M. Brian

Congrats to DrBBQ on the win!

It looks like OLN is going to replay the shows on Saturday nights as well. I forgot to program my Tivo for the morning shows, and when I checked in the evening I saw that they were on again at 10 and 10:30 pm (Central).

In the second show, they cooked brisket. It was very interesting to see the differences in techniques. The local texas guys were laughing at Myron and Ray for injecting, but when it came to judging, one of the judges said that their brisket tasted like roast beef. Also, both the locals and Ray cooked their brisket low and slow, but Myron said that he cooked his for 5 hours at 350 - 375 degrees... That doesn't make sense. I would think that it would still be tough, but he took second place...

Was Sat 7-23 the first showing?

I got REAL lucky to see the 2 back to back contests. we were spending the weekend in the Twin Cities and I was scanning the remote to watch our Twins game when I came across it. REAL lucky cause we don't get that channel at home.

It was exciting to see, knowing Hayward, Ray and Ed Roith.

What's the upcoming schedule? Our whole family watched, rivetted.

Congrats Ray, and Hayward, way to go! ["It was a little more sauce than I like but I was really getting into the music"].

Other than Eddy, does anybody else from the Forum appear? I read here on the forum that Eddy cooks on cinder blocks and chicken wire, is that right?

Thats alot of questions, but inquiring minds need to know.

Roger

Yep... those were the first two shows...

mnhogfarmer,
The schedule is laid out a little over a month..(July 23 to Aug 31) and then the Grand Finale taking place in New York City(not sure when that is aired).
The venues are listed as..Hammond, LA..Corpus Christi, TX....Bentonville, AR...Hunstville, AL....Memphis, TN....Sevierville, TN....and Kansas City, MO.
I think the OLN channel has done a great job with this show, and I love how the type of meat, and type of smoker is unknown until cooking time.
I really enjoyed seeing Dr.BBQ in action and enjoyed listening to what he had to say .
I think the network really hit the bull's eye when the let the judges and the competitors show and say exactly what was on their minds...I think other networks would try to edit some of that stuff out..
I learned one thing watching those first two shows....When you're talking BBQ , you're talking a whole lot of attitude..
Hope the rest of you get a chance to watch it.
If not , email me , I'm recording the entire set of shows.
Still can't figure out why Carolina wasn't included

I was kind of disappointed with the reactions of the "pros" to the judges' comments--namely in the brisket comp. That's the one thing I liked about this show--it showed the contestant's true character.

Thanks Ron & BH

After going to www.olntv.com I notice each episode is aired 8-10 times.

Roger

quote:

Originally posted by mnhogfarmer:
[qb] Thanks Ron & BH

After going to www.olntv.com I notice each episode is aired 8-10 times.

Roger [/qb]

Yeah... I noticed that, too! I guess I don't have to worry about missing one!

I have the series programmed in Tivo, just in case...

Well, you just have to understand the Love Hate relationship between judges and contestants. And also realize ALL of these pros know ALL of the judges and there are personalities involved. It would take a whole new series to delve into that issue.

Having watched the first two and knowing the people involved, I side with the pros. I've got some opinions about the judges and their theories, but that's my opinion.

Fun to watch.

Funny you guys are asking about the Okie slater or whatever Mike called it and how about the brisket dip and foiling and all the technical details. Come on, I KNOW you're looking at every frame looking for some secrets from the pros. Aren't you?

Well, you just have to understand the Love Hate relationship between judges and contestants. And also realize ALL of these pros know ALL of the judges and there are personalities involved. It would take a whole new series to delve into that issue.

Having watched the first two and knowing the people involved, I side with the pros. I've got some opinions about the judges and their theories, but that's my opinion.

Fun to watch.

Funny you guys are not asking about the Okie slather/paste or whatever Mike called it (I'll ask him for the offical name next time I see him)and how about the brisket dip and foiling and all the technical details.

Come on, I KNOW you're looking at every frame looking for some secrets from the pros. How about their selection of amateurs, didn't seem to know some things.

Aren't you curious about the secrets?

O.K. are you about to share some of them secrets with us Smokin????
I'm all eyes if you are!!!!!!!!
I really enjoyed the way that Dr. BBQ injected the brisket with beef stock....it seemed that he wanted to add moisture but at the same time he knew he needed to keep the beef flavor up front and not some fruity or exoctic ingredient.

Well, I'm here to answer questions it would be a little difficult to try to disect each show. I don't know all of their secrets either, but if you saw something, then ask.

I didn't see the injection part (caught the tail end of that show), but a lot of different folks inject their contest briskets for the reasons you state. They are basically trying to get a little edge over the other briskets. Because of slicing, you don't get a big bunch of taste from the bark on a single slice.

And I'm a huge fan of Burnt ends, with a little work you can turn the point/cap of the brisket into some yummy stuff.

And my mind is blank, I can't remember what Mike calls his bottle of stuff that he put on the ribs.

Smokin, I've never had 'burnt' ends. Can't even find a decent brisket at any of the two (or is it three now?) BBQ joints in the northern Utah area. Can you explain how to make them? I usually separate the point from the flat, slice the flat, and let my wife have her way with the point (she likes it pulled/shredded).

Thanks for any details/recipes.