Television Show on Barbecuing

Thanks Pags,

It's on TLC and features 8 KCBS teams (don't have the list, but I remember Myron Mixon will be on it, Tuffy, not sure who else). It's being tracked in a few forums.

Remind us again when it comes up, then we can compare notes.

I tried, but wasn't picked. (East Coast bias, they know we Okies win a lot of BBQ contests)

I think they also show Johnny Trigg on the web site. Some of the other guys I didn't know.

RandyE

John and Trish are usually at Plant City,Fl this weekend.

Myron Mixon[Jack's Old South,and Tuffy[Cool Smoke] are usually there,as well.

John and Rodney taught their class there,a couple comps back.

This was a recent post from Yahoo,on the time/date.

Thursday, December 3 at 10/9c.
Source(s):
I'm the senior marketing producer for TLC producing the launch campaign.
21 hours ago

The TLC show will have what they have been named on the bbq circuit as the Magnificent Seven - Jack's Old South - Smokin Triggers - Cool Smoke - Wood Chicks - Jamie Geer - Slap your Daddy - I believe there is a chef from Texas on there to make the seven.

Joe Amore and Voncille are ,also usually,at Plant City.

Joe,

The KCBS highest ranking team YTD uses an FEC, as do three other top ten teams. Interesting that they didn't choose anyone from that list. And you are in the top twenty, I believe. Congrats on that!

quote:

Originally posted by Donna:
Interesting that they didn't choose anyone from that list.

Gee, what makes better television.......watching a couple of guys load an FEC and then go back to their hotel, and as they turn out the lights one remarks that there seems to be a storm coming up, ....... or......the guys running stick burners freaking out as the storm hits and it starts raining like crazy as the temp drops 20 degrees, their canopy collapses, and they have to hustle to load wood and keep the pit cooking. Just as they're about to give out from exhaustion and hypothermia after tending the pits all night, about 7:30 the FEC guys show up freshly showered, drinking coffee and complaining about lumpy pillows at the hotel, but their meat cooked as expected in spite of the storm so they calmly get ready to reload the cooker as the stick burners throw dirty looks their way.

I know which one I'd watch.

quote:

Originally posted by Todd G.:

quote:

Originally posted by Donna:
Interesting that they didn't choose anyone from that list.

Gee, what makes better television.......watching a couple of guys load an FEC and then go back to their hotel, and as they turn out the lights one remarks that there seems to be a storm coming up, ....... or......the guys running stick burners freaking out as the storm hits and it starts raining like crazy as the temp drops 20 degrees, their canopy collapses, and they have to hustle to load wood and keep the pit cooking. Just as they're about to give out from exhaustion and hypothermia after tending the pits all night, about 7:30 the FEC guys show up freshly showered, drinking coffee and complaining about lumpy pillows at the hotel, but their meat cooked as expected in spite of the storm so they calmly get ready to reload the cooker as the stick burners throw dirty looks their way.

I know which one I'd watch.

Maybe you cook that way with your stick burner, but I know these guys, they don't.

They just didn't want any competition.

As they said,this is about colorful TV,and colorful characters,with wide geographic and ethnic/gender representation.

Jacks old south cooks on a whole hog cooker,which is tricky on an FEC.

Very colorful,from Ga.

Wood Chicks is the first /slash only blonde girl team.

The Ca team won four catgories,against Ca teams,in a Ca contest, and appear to be fine representative oriental gentlemen.

John Trigg is a colorful Texan,and represents the state well.

The tradition came from the offset cookers,made from oilfield spare parts.

Tuffy Stone/Cool Smoke is a big time caterer from the Richmond ,Va area.

The rest, I haven't seen,but hopefully make great reality TV.

Doesn't mean there aren't a couple fine cooks,among the reality TV folks.

Yep,the life of the super athlete,the endurance champion,the color of doing everything the hard way,digging a pit in the ground,chopping the hickory tree,don't always apply to the current FEC cook,as they go about their winning .

But,how many have already done all that,until the FEC finally came along.

Talk about color,history,legends,now there is the real story.

I saw those guys filming that at the royal. It looked fun but I agree that good tv is the first priority. I talked to tuffy for a while and checked out his grill-vette...pretty cool. He seemed like a good guy And as another former marine, we hit it off well. I bet that show will be fun to watch.

Check out this video.

Talk about SMACK TALK!

http://tlc.discovery.com/video...-the-pitmasters.html

Tuffy is so low key,they want to send him to "smack talk"school.

He often is set up next to us at comps.

His father traveled and cooked with him.

Before he got the rv,when he made the run for TOY last year,he would sleep in a plastic lawn chair,next to his Jamie Geer pit.

We've even seen him in the light rain with a plastic tarp over him.

Half way through watching this show and I think the show pretty much nailed my prediction from an earlier post. Storms, wind, collapsing canopies. TLC follows a formula, and there's got to be a crisis. When was the last time you saw the Tuttles build a chopper without a fight or missing parts? On to the second half......

Next week, I predict sex or a fist fight, but I'm not predicting who will be involved.

It was an interesting show, and it gives me an idea as to what cooks have to deal with during competition. Enjoyed seeing the different smoker setups and rigs. Nice stuff. Also, it wouldn't be considered interesting TV by the producers unless there was a healthy storm or one of the cooks fighting exhaustion due to an equipment failure(think that's why he came in last place?). Some of the barbecue looked delicious.

But unless you watched "Man vs. Food" last night in the Arkansas episode (there were 4 episodes in all), you wouldn't believe the BBQ setup that gentleman had in his barn. Mind boggling. He had huge smokers in what would be each stall. Imagine you're at a horse race and are looking through the horse barn with horses looking out of each stall on both sides of the barn. Instead of a stall with a horse, this guy had a large smoker in each location mounted flush to the wall. Maybe 10 or 12 of them in all. This fellow could really crank out a large quantity of Q. Thanks to Todd for the heads up on this one.

Yep,we watch them all.

It is fun watching friends be tv actors.

Used to be folks watched all the prep tables to see what the teams' secret ingredients were.

for those who missed it there is a repeat at noon on Sunday

I have a cookbook I picked up at a used bookfair last month, and the author states that the most important tool any serious BBQ'er can have is a large stock pot in which to par boil their pork shoulders and briskets. Without this pre boiling, getting these cuts tender is impossible she says. But I didn't see any of the teams boiling their meat. I don't know what to think.

No need to think, just boil the book!

I really want to like this show, but I feel like I'm being manipulated when I'm watching it. I can't believe that these folks act the way they are portrayed on TV.

But I have a question: What happens to all the food that is prepared? Jack's Old South cooked 8 x 23# shoulders to prepare for 2(?) turn in boxes. And they all cooked a whole hog for two more boxes? Nobody seemed to be set up to vend, so what happens to all the extra meat?

Most places, the Health Dept doesn't allow vending (and by the time the turn-ins are done we're packing up to go home.

Some give it away
Some throw it away
Some bring it home
Some cook just enough not to have extras.

Thanks Smokin'. It never occurred to me that disposal was an issue. That sounds like a lot of waste. I always thought a lot of the competitors competed to promote their food service business, and that they sold food while on site.

The only time I've "competed" was in festival settings where we were expected to sell/give away the food that wasn't used for judging, and sometimes the crowd was the judge. While we didn't get the big trophies, we also didn't have to pack up any food either.

Myron/Jack's used to haul it all home to his momma's joint in scenic Vienna,and later Cordele,Ga.

He also runs a major cater operation.

John Trigg,cooks just enough,,as he is on the road for weeks at a time.

Tuffy,is a classically trained chef,cooks enough to compete and takes leftovers to his dad and neighbors.

Also,may run 15 caters a day,and a major restaurant.

Some organizers gather it all and take to the local food bank.

We organized one after cookoffs to haul to tornado/hurricane relief.

Teammate is a paramedic and feeds our leftovers to the first responders.

Most of us feed the police/firemen/paramedics on site.

Smokin' organizes cooks to feed the troops.

Ribdog supports the Ronald McDonald house.

If any of us has a visiting friend ,or family member,we package it all and send it on the road with them.

Most of us travel with foodsavers ,electric freezer/refrig/large coolers.

Yes,their are a very few pro teams that are major vendors.

Tommy with Checkered Pig in the Carolinas.

Music City Pig Pals,Texas Rib Rangers and they sell their leftovers at the cookoff.

Most of the pros are there to win,and don't have the energy to try to sell retail,as well.

The pro vendors can't waste their time to compete.

Each,requires a lot of front money.

quote:

Originally posted by Tom:

Each,requires a lot of front money.

Reminds me of the old line: "If you want to make a small fortune, start with a large fortune and go do.....(insert hobby of choice)."

Nice to know the food isn't going to waste. And the bean counter in me was thinking while watching that Myron's winnings, impressive as they look with all those digits and all, after taxes, food cost, fuel cost, and all the misc that goes with endeavors of this nature, must have netted him something less than $0 dollars in the long haul. I guess I'll I'll have to find another way to make some retirement money.

Yep,the old joke about how to wind up with a million in the food business-start with 2 million.