Hey everyone! I’m sorry for getting this published so late. I’ve been on the road the last 2 weeks, and quite frankly I’ve been tied up. So without further delay, here’s the recap from Sunday’s episode of BBQ Pitmasters – BBQ Border Battle.
(NOTE: As always, if you haven’t seen this episode, stop reading now unless you are okay with spoilers).
This episode was filmed in Slidell, LA at the Slidell BBQ Challenge (March 29-30th) and featured teams from areas not traditionally known for BBQ (although those of you familiar with the competition circuit will recognize these teams). The following teams competed on this episode:
- Shiggin’ and Grinnin’ – Delano, MN (pitmaster is Jeff Vanderlinde)
- The Bastey Boys – Templeton, MA (pitmaster is Andy King)
- Piggy’s UK – Hugglescote, Leicestershire, UK (pitmaster is Scott Lane)
The guest judge for this episode is William “Bubba” Latimer of Bub-ba-Q. For this episode, the teams were given 8 hours to cook bone-in pork loin and buffalo brisket (making this the first time buffalo brisket has made an appearance on this series). With buffalo brisket having 1/3 of the fat of a regular beef brisket, this posed a challenge to the teams to keep the meat moist and juicy throughout the cooking process. Bacon played a prominent part, with two of the teams using it as a basting agent throughout the cooking process. Also posing a bit of a conundrum was the presence of the bone-in pork loin – The Bastey Boys had not cooked the meat in a competition setting (but noting that there were ribs, so that was a start), while Piggy’s UK had never cooked it before at all.
The majority of the episode remained largely in line with the others – an overview of the team’s cookers, cooking methods, and turn-in preparations as well as brief bios of each of the teams. As the judging took place, it was imminent that this would be a close contest. This held true, with Shiggin’ and Grinnin’ narrowly edging out The Bastey Boys (2nd) and Piggy’s UK (3rd).
My Thoughts, Plus a Drink Count
Here are some of my random thoughts in bullet point style:
- The line of the episode – when talking about the bone-in pork loin, Bubba Latimer notes the importance of wrapping the exposed bones in foil by stating otherwise that they’d end up with “burnt, black, nasty ass pork bones”
- I was really impressed with the product that Piggy’s UK put together. They definitely held their own against the other two teams.
- Buffalo brisket? Hmmm… I’d like to try and cook that sometime. Somebody want to send me one? Are you listening, Buckhead Beef? 😀
- There wasn’t as much blatant trash talking this episode – it was more subtle this time. The contestants definitely seemed more business-like in their endeavors.
I’m sure there was probably more, but here’s what I came up with for the drink count:
- “That’s Me” – 18 drinks
- Trash Talking – 5 drinks
- Flavor Profiles / Injections – 10 drinks
Which makes for a grand total of 33 drinks.
Tell me what you liked or didn’t like about this episode!