The Muffin Tin incident on BBQ Pitmasters

[reg]

I know that wagyu is very good beef but so is prime and to be honest I think either one could win on any particular day, this is only common sense. Just a note, AAA beef is not prime, it can be very good but it is rare to see prime beef brisket

As far as for picking up nuggets from the Pitmasters show not sure any decent cook will find much there. Have not seen a show from this year but i'm with expatbill, I just can't watch that crap

reg

[mikita21]

Once you get by the crap reality tv is, and this is as good a demonstration of how to screw up a good hour, there are still bits that make the hour not such a total waste. The cooks, the cookers, the meats, some of the tidbits that go into the basic barbecue tasks and the sides. Never gonna knowingly eat carp, rattlesnake or alligator, so that part is wasted on me totally. But everything from mac and cheese to potato salad to ribs.......who chops, who slices, who pulls and why..........just one more point on the learning curve -- for me, at least. I will be judging some of these people in Murphsyboro in a couple of weeks.

So yeah, it is a much more painful hour than it needs to be, and much more artificially constructed than last year, but I am still finding bits and pieces that work for me. I would send them back to their previous format, if this happens to make it to a3rd season.

Which I doubt.

[Bark Biter]

Sensationalism sells, and that is the name here when it comes to reality tv.

Which show can out do the next?

Naturally if there is someone on a show who is loud, obnoxious and a knowitall, then people will watch.

[reg]

" loud, obnoxious and a knowitall, then people will watch "

I guess i'm different than most because that kind of crap makes me stay away. My wife and I attended one event last year as spectators and at the awards I could not believe what I was hearing and seeing. If that situation was appalling to us I can't imagine how the other contestants felt. That kind of behavior is totally uncalled for IMHO and was enough to turn me off thats for sure

Reg

[expatbill]

Is there an echo in here?

[expatbill]

Is there an echo in here?

[BigVEg]

I know that is isn't quite following with the current thread. But seeing as the title of this is The Muffin Tin.... I was recently on Myron Mixons web site, and he now sells his chicken muffin tins, I think they are $25 US. SO much for him worrying about Paul stealing his idea's, he's now selling them...
Oh what fame will do to a man!

[dogthebear]

Walmart doesn't sell muffin trays cheaper?

[BigVEg]

Oh of course they do, I just thought it was funny to come across them on his website. He had made such a big stink about it last year on the show. I wonder if they do chicken on this years Pitmasters if anyone will use his method!

[reg]

BigEVg, according to some people I know in the US that compete on a regular basis they still use the pans. Whether they use the method again on Pitmasters who knows but you have to admit it is a pretty good method for doing chicken which in my opinion is the hardest category in comp BBQ.

There are a few who think the method should be illegal because it is so close to poaching/braising, I tend to agree. The whole idea seems a good distance from BBQ, what do you think ?

reg

[expatbill]

if it's done in a pit, BGE,UDS,or any other approved cooking device, it should be allowed. If it were outlawed, what about foiling ribs, brisket or butt? Same idea, only on different ends of the cooking process. I say it's okay

[reg]

Good point, but is foiling in all reality the same thing. What the comp cooks are doing is prepping the chicken to their own specs then putting it in the pan and adding a braising liquid to the pan and that becomes the real question. Is that part of what BBQ should be ?

I can say that I advise restaurants to do something similar but that is totally different, it is not a BBQ competition.

Reg

[expatbill]

I would not have a problem if, for example, all pans, and or foil were not allowed in the cooking devices. If you want to foil, or transfer the meat to a pan for resting before turn in, fine. Whether you braise in a liquid before grilling, or add liquid or parkay to ribs when wrapping in foil is basically an enhancement to get a desirable end result. Either allow it all, or allow none.

[reg]

Again very good points expatbill. If you want to be a champion or considered a great cook then you should have to learn how to seal your proteins without the use of pans or foil. For resting fine.

Always good chatting with you

Reg

[expatbill]

I agree, but, we're "old school "and probably in the minority.