BBQ Pitmasters

quote:

Originally posted by Padrefan98: The one that added shaved lump coal into his finishing salt.

I could not believe he shaved the lump! Lump dust has ended up in my mouth before and it surely is not a good tasting condiment. The judges didn't know what to think about it, it appeared. It probably was alright other than that.
Tri Tip GOOOOOD!

Myron - "OK, let's judge for taste, tenderness and lump charcoal dust."

Tuffy - "Gaaaaaaaaaaaaaaaaahhhhhhhh!"

Guest Judge - "why did I agree to do this?"

If ya'll aren't aware at how they find these contestants,our former team mate,while we were on a break from cooking,decided to get involved.He vends,caters,and intends to be restaurant involved.

You spend your own money to have a professional video made with all the coaches,writers,etc.

If you are accepted,they typically pay you $250 for your involvement.The hauling your rig from central Florida to TX and on to CA and the couple weeks involved is your expense.

You can guess that the producers will select characters from broad areas of the country and meats that may be common to backyarders around the country that can identify.The more over the top/bizarre your video is,the better your chance to appear.

At least this time ,they have included a couple comp cooks that we all know-along with some restaurant characters.

At least it gets bbq exposed-a little.

No doubt David Bouska could spin a few good yarns on his Pitmaster appearance...if not for the non-disclosure agreement he probably signed off on.

Right on Padre. When done right (medium rare), it's a great cut of meat. I'm still partial to Santa Maria style, but marinated and grilled, smoked with a rub...all is good. Don't know why the folks back east haven't caught on to tri tip, but it's a great go to meat for barbecue parties.

We went to a barbecue party Saturday, and my buddy smoked then grilled tri tip. It was delicious.

I've got the BBQ Pitmasters recorded, so I look forward to seeing it.

tri-tip?

When did this become a grilling forum?...

... as he ducks

I know you're kidding. But I smoke mine and then grill.

Besides when Cookshack decided to put out grilling machines-that's when!

I know, I know, I knew you California guys would jump in first, but it's PITMASTERS... not GRILLmasters

Now if they did the same thing for grilling as they are for smoking. Oh wait, I better TM mark that before they make a new TV show.

quote:

Originally posted by Pags:
Right on Padre. When done right (medium rare), it's a great cut of meat. I'm still partial to Santa Maria style, but marinated and grilled, smoked with a rub...all is good. Don't know why the folks back east haven't caught on to tri tip, but it's a great go to meat for barbecue parties.

We went to a barbecue party Saturday, and my buddy smoked then grilled tri tip. It was delicious.

I've got the BBQ Pitmasters recorded, so I look forward to seeing it.

Tri-tip is eight bucks a pound at Publix Supermarket and you have to special order it. A friend of mine from California showed me a package he bought last week and I started to drool.

SmokinMAINEiac. Our is only around $5/lb when not on sale. Makes it a pretty good deal especially when we find it at half price. But it's in all the stores out here as a regular item, not special ordered.

Totally disapointed in the final. I don't want to see the three finalist compete on the same grill.

We all talk about how well seasoned our machines are and how long it takes to get them there.

"Here is 3 shiny new grills for you to do whole hog on, now kick some butt and win this championship"

UGH!

^^^^^^^^^^^^^^^^^^^^^^

Everything on TV is pure BS...we all know that by now, don't we?