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Feb 2, 2010 01:02 PM

Post-Reality Barbecue... TLC "BBQ Pittmasters" inspired cooks.

If the Reality Show BBQ Pittmaster's inspired you to become a backyard BBQ Pittmaster... there are some things you should know.

Backyard BBQ Chefs cook on their own birthday, there are very few exceptions to this rule.

Real Foodies and Chefs will poke fun at you... and Pre-Reality Pittmaster's will poke fun at you.

Pork Ribs are a Meat Entree, not a desert. Very few people cook Trigg style Pork Ribs slathered with parkey and brown sugar. The old fashioned way is still preferred.

Very few people cook BBQ chicken in a muffin pan.

Myron Mixons Garbage can Smoker seen on the Craig Ferguson show is slightly overpriced at $400.. and cooking in a galvanized cooker is a bad idea. On the cheap, Alton Browns flower pot is an excellent choice. Or one of the Smokers at a hardware store, or home depot.

There are other smoke'able meats beyond Pulled Pork, Pork Ribs, Brisket and Chicken. Roast Beef and "Fred Flinstone Dinosaur bone un-sawed off Beef Short Ribs are my personal favorites. Home Cured Corned Beef, Pastrami, Butt Bacon, Canadian Bacon, Bacon and Sausage is also popular in the BBQ world.

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  1. . . . and Backyard BBQ chefs will wake up before the sun to start the fire.

    1 Reply
    1. re: MGZ

      . . . and Backyard BBQ chefs chop their own wood!

    2. I bought a Weber Bullet smoker last summer, which is what the Slap Yo Daddy team used, and I have to say that smoking is much more difficult than I expected. I was lucky and found Weber on Craigs List for about $150 and it was brand new. However, I found it was very difficult to regulate the temp throughout the cooking process, unless you sat right there the whole time. Unless you are Myron, who wants to do that? The few times I used the smoker (before I sold it in the fall), I enjoyed smoking salmon and chicken. Good luck to you if Pitmasters inspired you! Hopefully you'll have better luck than I!

      3 Replies
      1. re: southerna

        I would have to say I am a pre-Pitmasters dedicated smoker. There are so many tools to make things easy. Slap Yo Daddy for instance uses a regulator fan to help keep a constant temp. I have great empathy and appreciation for what these chefs do on their BBQ's year around. Like Myron says "It's my damn job." It is their way of life. Every minute most of their days is doing something BBQ.

        1. re: southerna

          just a suggestion, you might try a Treager wood fired BBQ, excellent controls for smoking. A bit spendy but for the results, well worth it.

          1. re: southerna

            I've never seen this show, but have used my Weber Smokey Mountain for both home use and competition for about 15 years. You are the first person to say that they have had trouble maintaining temps. Once mine hits 225 to 250, I open the top vent completely and adjust the bottom vents about half closed. More on a windy day. Keep your water pan full and you should have no problems.

          2. So how do you keep the rib surface from drying out on a long smoke? Spraying with something? Foil w/liquid? Parkay (oil) is valid, and not a bad idea.

            General opinion among bbq competitors is that judges prefer sweet, perhaps a lot sweeter than they'd cook for themselves at home, but otoh sweet bbq sauces are the biggest sellers so maybe the public prefers sweet too.

            You can buy a smoker at Home Depot, but holding a temperature for 18+ hours is going to be _far_ more difficult than with a thick-walled, insulated or ceramic smoker. How much time and effort do you want to put into babysitting the fire? It's a cost vs. time and effort equation.

            3 Replies
            1. re: johnhicks

              pork ribs often are cook for 5-6 hrs at 225* in a smoker. A common method is the 3-2-1 method. 3 hours uncovered, 2 hours foiled and the last hour uncovered to firm up the bark. You can spritz or mop the surface during cooking but even without doing that they will come out very moist.

              1. re: scubadoo97

                I prefer a mop but will probably try the Parkay thing. I definitely won't add all the sugar and honey. Parkay mixed with rub might be interesting,

              2. re: johnhicks

                Mop, Spritz or Foil. I tend to spritz, whenever I open the door to look. The "Trigg style" Ribs... everyone is trying that. Theres a good dozen or more cooks at the BBQ forum with all the cook pictures...

              3. I'm not sure what the point of the OP was. Personally, that Parkay and the like is what wins in competition is both amazing and offensive to me. It seems to be a different world, divorced from reality entirely. But when one bite is all the judges are going to sample, over the top is what I guess wins.

                The 2nd season of Pitmasters is in itself a hoot. I've named it "Bubba Top Chef." Complete with a "Pitfire Challenge" and other silliness. Maybe just a sign that we all need to find something better to do with our time than watch TV.

                We grabbed dinner at one of the competitors' restaurant (Bub-Ba-Q) last night. Great brisket but the pork wasn't the style that I prefer (it was shredded to threads and kind of dry). And the bottom line is that I don't think the production Q coming out of anyone's restaurant kitchen is as adulterated as what these guys do for competitions.