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Narrator: TODAY ON "BBQ PITMASTERS"...
Ramage: I AM THE BEST COOK HERE IN K.Y.
Foreman: THIS IS MY CONFIDENCE MEAT.
Narrator: ...WE'RE TRAVELING
TO AN AMERICAN BARBECUE CAPITAL...
KICK-***, ROCK-'N'-ROLL BARBECUE.
Narrator: ...WHERE THREE TEAMS WILL BATTLE IT OUT...
Ramage: I CAN MAKE A CAR TIRE TASTE
JUST AS TENDER AS YOUR MOTHER'S HEART.
Narrator: ...IN A REGIONAL CHALLENGE TO PROVE
WHO'S GOT THE BEST KENTUCKY-STYLE 'CUE.
FREAKIN' AWESOME, DUDE.
Henry: SPANK THEM WITH THE BOOGALOU.
Narrator: OUR WINNER GETS $2,000,
COURTESY OF JACK'S OLD SOUTH...
I WANT TO SHOW PEOPLE HOW GOOD WE REALLY ARE.
LET'S GET IT ON!
Narrator: ...AND MORE IMPORTANTLY,
BRAGGING RIGHTS
AS "BBQ PITMASTERS" KENTUCKY CHAMPION.
THIS IS EXACTLY WHAT I EXPECTED OUT OF KENTUCKY.
OH, YEAH, BOYS, HERE WE GO.
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
"BBQ PITMASTERS" IS HEADING TO KENTUCKY,
THE HOME OF HORSE RACES, BLUEGRASS, AND BOURBON.
THE BLUEGRASS STATE HAS ONE OF THE MOST UNIQUE AND DELICIOUS
OF ALL SOUTHERN BARBECUE TRADITIONS,
AND THAT'S WHY WE'RE HERE
AT THE THIRD ANNUAL BIG BUFFALO CROSSING BBQ COOK-OFF
IN MUNFORDVILLE, KENTUCKY,
LOOKING TO CROWN ONE PITMASTER THE KING OF KENTUCKY 'CUE.
KENTUCKY BARBECUE IS ALL ABOUT LONG-SMOKING OVER WOOD.
WE ARE VERY FOND OF ALL KINDS OF MEAT.
WE DO GREAT COUNTRY HAMS HERE IN THE STATE,
CHICKENS, FULL PORK SHOULDERS.
WE DO IT ALL.
AND THE WESTERN PART OF THE STATE IS KNOWN FOR MUTTON,
OFTEN SERVED WITH A VINEGAR- AND-WORCESTERSHIRE-BASED SAUCE.
THE BARBECUE TRADITION OF MUTTON IN KENTUCKY
STARTED A COUPLE HUNDRED YEARS AGO.
KENTUCKY DOES MORE MUTTON THAN ANYBODY ELSE,
AND WE DO IT BETTER THAN ANYBODY ELSE.
WE'RE FIRING IT UP TODAY
WITH THREE OF THE BEST PITMASTERS IN KENTUCKY.
FIRST IT'S JOHN FOREMAN
OF OLD HICKORY BAR-B-Q FROM OWENSBORO, KENTUCKY...
I MAKE THE BEST BARBECUE IN KENTUCKY.
WE'RE GONNA SHOW YOU HOW BARBECUE'S SUPPOSED TO BE DONE,
AND WHAT REAL BARBECUE TASTES LIKE.
Franklin: ...MIKE RAMAGE OF STILL SMOKIN' COMPETITION TEAM
FROM LOUISVILLE, KENTUCKY...
I AM THE BEST COOK HERE IN K.Y., POINT-BLANK, END OF STORY.
CALL YOUR MAMA UP.
YOU'RE GONNA GET
AN OLD-FASHIONED KENTUCKY ***-WHUPPING.
Franklin: ...ROY HENRY OF HENRY'S BOOGALOU BBQ
FROM OWENSBORO, KENTUCKY.
THESE OTHER TWO TEAMS, THEY HAVEN'T BEEN
IN COMPETITIVE BARBECUE LIKE I HAVE.
BOOGALOU BARBECUE IS THE STATE'S BEST BARBECUE, BAR NONE.
DECIDING YOUR FATE TODAY IS THE THREE OF US.
TO MY LEFT IS AARON FRANKLIN,
OWNER OF FRANKLIN BARBECUE IN AUSTIN, TEXAS.
PEOPLE STAND IN LINE FOR HOURS TO GET
WHAT BON APPĂ©*** MAGAZINE CALLS THE BEST BARBECUE IN AMERICA.
I HOPE I LIKE YOUR KENTUCKY BARBECUE
AS MUCH AS I LIKE KENTUCKY BOURBON.
DO IT PROUD.
TO MY RIGHT IS TUFFY STONE, NATIONAL CHAMPION WINNER,
KCBS TEAM OF THE YEAR,
AND FOUNDER OF Q BARBECUE RESTAURANT.
GENTLEMEN, YOU SIT HERE AS THREE OF THE BEST PITMASTERS
FROM THE STATE OF KENTUCKY TODAY.
I'M LOOKING FOR GREATNESS. DON'T LET ME DOWN.
AND I'M MYRON MIXON, THE WINNINGEST MAN IN BARBECUE,
NEW YORK TIMES BEST-SELLING AUTHOR,
AND OWNER OF PRIDE AND JOY RESTAURANT IN MIAMI.
[ APPLAUSE ]
I BET Y'ALL WANT TO KNOW WHAT YOU'RE GONNA BE COOKING TODAY.
WHY DON'T Y'ALL OPEN UP THE COOLERS AND TELL US WHAT YOU SEE?
AWW, HEY. I GOT A REINDEER.
ARE YOU REALLY A BARBECUE MAN IF YOU THINK THAT'S A REINDEER?
I BELIEVE IT'S MUTTON.
I THINK YOU BELIEVE RIGHT, MISTER.
Foreman: YOU'RE NOT A REAL BARBECUE MAN
TILL YOU KNOW HOW TO COOK MUTTON.
FRESH, BONE-IN HAM.
YOU'LL BE COOKING MUTTON SHOULDER AND FRESH, BONE-IN HAM.
KENTUCKY HAS A LONG TRADITION WITH BOTH OF THESE MEATS,
AND WE'RE EXPECTING YOU TO SHOW US
TRUE KENTUCKY BARBECUE FLAVORS TODAY.
WE'LL BE JUDGING FOR TASTE, TENDERNESS, AND APPEARANCE.
BOTH OF YOUR MEATS WILL HAVE TO BE TURNED IN
AT THE EXACT SAME TIME 12 HOURS FROM NOW.
THE JUDGING WILL BE BLIND FOR US.
WE WILL NOT KNOW WHOSE FOOD WE'RE TASTING,
BUT IT WILL NOT BE BLIND FOR YOU.
YOU'LL BE BACK IN THE PIT,
WATCHING OUR REACTIONS LIVE ON TV.
COOKS, ARE YOU READY?
Together: YEAH!
PITMASTERS, START YOUR FIRES!
THIS IS MY PIT. IT IS AN INDIRECT STICK BURNER.
THIS IS THE WOOD THAT I'M USING. IT'S HICKORY.
I USE HICKORY WOOD TO MAKE KENTUCKY BARBECUE
BECAUSE THAT'S WHAT KENTUCKY BARBECUE IS.
I'M A RESTAURANT GUY. I'M NOT USED TO COOKING ON SOMETHING THIS SMALL.
THE PITS THAT I USUALLY COOK ON ARE 10 TIMES THIS SIZE.
IT'S A NEW PIT. THIS IS MY FIRST TIME.
I'M A LITTLE BIT NERVOUS ABOUT IT.
A PITMASTER HAS TO FORM THAT BOND WITH HIS PIT.
THE PIT I'M BRINGING TODAY IS AN INDIRECT STICK BURNER.
I'VE NEVER USED IT.
AT MY RESTAURANT, I'VE GOT THREE FIRE BRICK PITS.
I COULDN'T BRING THEM DOWN HERE
'CAUSE THEY ARE CEMENTED TO THE GROUND,
BUT AS A PITMASTER, I CAN COOK ON A GARBAGE CAN
AND GET BETTER BARBECUE THAN ANY OF THESE GUYS.
TODAY, WE'RE USING A LITTLE AGED CHERRY WITH HICKORY.
MUTTON HAS GOT A VERY STRONG ODOR TO IT.
SO I WANT TO TAKE THE SMELL OF THE SMOKED WOODS
AND MAKE IT TASTE BETTER.
WE CALL THIS FRANKENSTEIN. IT'S AN OFFSET SMOKER.
DOESN'T LOOK PRETTY, BUT IT DOES A DAMN GOOD JOB.
THIS IS WHERE I FEEL LIKE I HAVE A COMPETITIVE EDGE
BECAUSE THESE OTHER TWO TEAMS AREN'T USING THEIR PITS
THAT THEY'RE NORMALLY COOKING ON IN THEIR RESTAURANTS.
THE SMOKER'S THE TOOL OF OUR TRADE,
AND IF YOU DON'T KNOW YOUR SMOKER, THEN YOU'RE IN TROUBLE.
WE'RE GONNA ADD HICKORY THROUGHOUT THE COOK,
AND IT'S GONNA GIVE US
THE RIGHT AMOUNT OF SMOKE THAT WE'RE LOOKING FOR.
SO, THESE COOKS HAVE FIRED UP THEIR PITS.
THE CUT OF MEAT WE GAVE THEM TODAY
IS THE WHOLE MUTTON SHOULDER,
FROM THE NECK ALL THE WAY ABOUT MIDWAY OF THE RIB CAGE.
GOT SOME LOIN MEAT, COMES ALL THE WAY DOWN TO THE FOOT,
AND THAT'S THE WHOLE SHANK.
A LOT OF PEOPLE DON'T REALLY REALIZE WHAT MUTTON IS.
LAMB IS A SHEEP THAT'S LESS THAN A YEAR OLD,
AND MUTTON IS ONE YEAR AND OLDER.
Stone: MUTTON'S GOT SUCH AN ASSERTIVE FLAVOR.
AS THE SHEEP GETS OLDER, AND THEN BECOMES MUTTON,
THAT FLAVOR GETS STRONGER.
BUT WHEN COOKED PROPERLY, IT OUGHT TO BE GREAT.
IT'S A PRETTY TRADITIONAL CUT OF MEAT
AROUND THESE KENTUCKY PARTS.
I WOULD JUST SALT AND PEPPER IT.
I'M FROM TEXAS. THAT'S HOW I'D ROLL.
I'D REALLY TRY TO DO MUTTON TO IT -- NOTHING TO IT.
Foreman: MUTTON -- THIS IS MY CONFIDENCE MEAT.
THIS IS EXACTLY WHAT WE SERVE AT MY RESTAURANT.
I FEEL LIKE I'M THE BEST AT COOKING MUTTON.
I'M JUST GONNA CUT THIS LEG OFF.
ALL THIS IS IS A BIG CHUNK OF GRISTLE.
WE BROUGHT A SAW JUST IN CASE
WE NEED TO CUT STUFF APART, YOU KNOW.
WE GOT TO BE PREPARED.
I DON'T USE RUBS.
I DON'T DO A WHOLE LOT OF PRE-PREP WORK.
MY SAUCE DOES THAT FOR ME.
WE PUT THE MEAT ON STRAIGHT, AS IT IS.
THAT'S A TRADITIONAL THAT MY GREAT-GREAT-GRANDDAD STARTED.
I'VE LEARNED HOW TO COOK, PASSED DOWN GENERATION TO GENERATION.
THIS IS HOW I'VE LEARNED HOW TO DO IT.
AND NOW MY MUTTON SHOULDER'S READY TO GO.
WE'RE GONNA CUT THIS RIGHT DOWN THROUGH HERE.
AT MY RESTAURANT, I'VE ONLY COOKED THIS KIND OF MUTTON
ON A FEW DIFFERENT OCCASIONS.
THE RIB PARTS, OF COURSE, ARE GONNA COOK FASTER,
SO I KNEW I HAD TO START BUTCHERING THIS THING DOWN.
AND I'VE GOT MY BIG KNIFE THAT I USE ALL DAY.
I CAN WHACK IT.
OH, WELL, THERE BROKE MY KNIFE. THAT DIDN'T WORK.
BAM! THE DAMN THING JUST SPLITS IN HALF.
NEEDED A SAW IS WHAT WE NEEDED, LIKE THEM GUYS GOT.
WHY DIDN'T YOU BRING A SAW?
I BROUGHT EVERYTHING, INCLUDING THE SINK,
AND DID NOT BRING MY SAW.
THIS IS LOOKING LIKE A HOT MESS RIGHT HERE.
I'M JUST GONNA PUT MY FAITH IN THIS LITTLE THING HERE.
I'M GETTING THROUGH IT, REGARDLESS.
I GOT TO GET IT ON THE PIT.
WHEN I LOOK OVER AND SEE MIKE HACKING AWAY AT THAT MUTTON SHOULDER,
I THOUGHT, "MAN, YOU'RE CRAZY.
YOU HAVE NO IDEA WHAT YOU'RE DOING."
Ramage: I'M ALMOST THERE.
WHEN YOU SIT THERE AND TEAR THAT THING APART,
ALL YOU'RE DOING IS ASKING FOR TROUBLE.
Ramage: I STILL THINK I'LL GET A GOOD TURNOUT,
REGARDLESS OF THE CUT.
THERE WE GO. ALL RIGHT.
THE RUB THAT I'M USING ON MY MUTTON
BRINGS A REAL NICE CRUST AND A REAL ROBUST FLAVOR OUT.
THIS IS PAPRIKA WITH SUGAR, A LITTLE CAYENNE,
DEHYDRATED ONIONS, A LITTLE ORANGE PEEL,
SALT, GARLIC, CHILI POWDER.
I'M NOT TRYING TO COVER THE MUTTON UP.
I'M TRYING TO ENHANCE IT AND MAKE IT TASTE BETTER.
Henry: LET'S DO IT UP.
TODAY, WE'RE COOKING MUTTON.
THAT'S OUR NECK OF THE WOODS.
THAT'S OUR SPECIALTY.
THE RIBS PROBABLY TAKE
A LITTLE BIT LESS TIME TO COOK THAN THE SHOULDER,
SO WE WOULD GO AHEAD AND START
TO SEPARATE THE SHOULDER FROM THE RIBS.
I'M FROM OWENSBORO, KENTUCKY.
SEE, MUTTON RIBS ARE VERY BIG IN OWENSBORO.
ALL RIGHT, WE'RE GONNA SALT AND PEPPER THIS UP.
THE SEASONINGS THAT WE'RE GONNA USE FOR THE MUTTON
ARE JUST GONNA BE SOME SALT, PEPPER,
MAYBE A LITTLE GARLIC.
WE'RE NOT GONNA USE EXTRAVAGANT RUB
AND GET ALL SCIENTIFIC WITH IT.
THE WHOLE MUTTON SHOULDER THAT WE GAVE OUR COOKS TODAY --
IT'S VERY LEAN, NOT A LOT OF FAT CONTENT.
Stone: IT'S 25 POUND, AT LEAST, A LOT OF BONES.
IT'S GONNA TAKE A LONG COOK TIME -- 8, 10 HOURS.
THEY'RE GONNA HAVE TO BE REALLY, REALLY CAREFUL
NOT TO LET IT GET TOO HOT.
I LIKE TO GO AT IT AT 275 TO 300.
I WOULD REMOVE THE RIBS OUT AND COOK THOSE SEPARATE
TO GIVE YOU SEVERAL DIFFERENT THINGS.
I MAY WIND UP SERVING THOSE,
BUT THEY GONNA BE JUST PIECES OF MEAT WITH A HANDLE.
YOU KNOW I LOVE HANDLES.
RIGHT.
[ LAUGHTER ]
LET'S PUT IT ON.
I'M GONNA USE ALL THE TIME WE HAVE
TO COOK THIS MUTTON SHOULDER.
THE TEMPERATURE I'M GONNA COOK, THAT'S GONNA BE AROUND 250.
ONE OF MY BIGGEST CONCERNS IN THIS COMPETITION
IS GETTING THE MEAT TENDER.
READY TO GO.
Henry: FOR THE MUTTON, WE'RE PROBABLY GONNA COOK
AT ABOUT 225, 250,
OVER ABOUT AN 8- TO 10-HOUR PERIOD.
WE'RE NOT GONNA COOK THE RIBS AS LONG AS WE WILL THE SHOULDER.
WE'RE GONNA COOK THE RIBS FIVE TO SEVEN HOURS.
LET THE MAGIC BEGIN.
I PLAN ON COOKING MY MUTTON FOR ABOUT 275.
I'M GONNA LAY HIM ON THE BOTTOM.
THE RIBS WILL BE THREE TO FOUR HOURS.
AND I'M LOOKING AT THE SHOULDER, GONNA TAKE SIX HOURS.
SO, MAN, HOW YOU DOING? WHERE YOU AT?
IS EVERYTHING GOING YOUR WAY?
YEAH, I THINK SO. I THINK SO.
THE CUT DIDN'T TURN OUT RIGHT.
MY MEAT LOOKS LIKE SOMETHING OFF "CHAINSAW MASSACRE."
MIKE'S FROM LOUISVILLE,
AND LOUISVILLE'S ALWAYS BEEN THE BIG BROTHER FOR OWENSBORO,
ALWAYS WILL BE AS FAR AS SIZE OF CITIES.
WELL, Y'ALL JUST COME ON DOWN TO OWENSBORO,
WE'LL SHOW YOU WHAT IT'S ALL ABOUT.
I BEEN THERE. I KNOW WHAT OWENSBORO'S ABOUT.
BUT WHEN IT COMES TO BARBECUE, LET ME TELL YOU SOMETHING.
LITTLE BROTHER'S TAKING CHARGE.
THERE WE GO.
THIS MAY BE A BATTLE, NECK AND NECK,
RIGHT DOWN TO THE VERY END.
I'M A LITTLE BIT NERVOUS.
I DON'T KNOW IF THAT MEETS THE CRITERIA
FOR WHAT KENTUCKY BARBECUE'S SUPPOSED TO TASTE LIKE.
[BLEEP]
Narrator: EAST OF THE MISSISSIPPI RIVER
AND WEST OF THE APPALACHIAN MOUNTAINS
LIES THE WILDCAT STATE OF KENTUCKY.
HERE AT THE BIG BUFFALO CROSSING COOK-OFF,
THREE OF KENTUCKY'S BEST PITMASTERS
ARE FACING OFF IN A REGIONAL CHALLENGE
OF BARBECUE MUTTON AND FRESH, BONE-IN HAM.
ONLY ONE WILL WIN THE COVETED TITLE
OF "BBQ PITMASTERS" KENTUCKY CHAMPION.
Stone: AT THIS POINT, THE PITMASTERS
SHOULD HAVE FIRED UP THEIR MUTTON SHOULDERS
AND STARTING TO SHIFT THEIR ATTENTION
TO THE FRESH, BONE-IN HAMS.
FRESH HAM COMES FROM THE HINDQUARTERS OF THE PIG.
AND IT IS A VERY LEAN PIECE OF MEAT.
BY BEING LEAN, IT DOESN'T HAVE THE FAT CONTENT,
AND IT'S A WHITE MEAT.
THEY HAVE A LOT OF OPTIONS
AS TO HOW TO GET FLAVOR INTO THIS HAM.
THEY COULD DO INJECTIONS. THEY COULD BRINE IT.
I WOULD TRY AND GET SOME SEASONING ON THESE
AS QUICKLY AS I GOT THEM
AND LET IT STAY ON THERE AS LONG AS I CAN
BEFORE I GOT TO GET IT ON THE PIT.
Foreman: AS FAR AS THE FRESH HAM GOES,
I'M GOING THE SAME ROUTE AS THE MUTTON.
NO RUB, NOTHING PRE-DONE.
I JUST DON'T THINK IT'S NECESSARY.
AND WE'RE READY.
OUR STYLE IS VERY TRADITIONAL.
IT IS KENTUCKY STYLE. IT'S MY KENTUCKY STYLE.
IT'S GOING RIGHT ON, LOW AND SLOW,
250 DEGREES FOR 10 HOURS.
LIKE I SAID EARLIER, I'M STILL LEARNING MY PIT.
A FRESH HAM REALLY REQUIRES TEMPERATURE CONTROL.
I'M A LITTLE BIT NERVOUS ABOUT IT.
Ramage: I NEED TO GET STARTED ON MY HAM
BECAUSE TIME'S A-ROLLING.
THIS HAS GOT A LITTLE SALT AND APPLE JUICE IN HERE.
I'M GONNA BRINE MY FRESH HAM.
I WANT THEM TO BE ABLE TO TASTE THE NATURAL FLAVOR OF THE HAM.
THIS APPLE-JUICE BRINE HELPS KEEP
THE NATURAL FLAVOR OF THE HAM THERE.
I'M GONNA LET IT JUST SIT FOR THREE TO FOUR HOURS
AND GET A GOOD FLAVOR TO IT.
Henry: HOW'S IT GOING, MIKE?
STILL SMOKIN'.
YEAH.
QUESTION IS WHAT ARE YOU SMOKING, MAN?
WELL...
[ LAUGHS ]
SO, WE GOT A BONE-IN HAM HERE.
OPEN IT UP FIRST. GO AHEAD AND PUT OUR RUB ON IT.
Henry: PORK -- WE LIKE TO SWEETEN IT UP A LITTLE BIT
BECAUSE MOST PEOPLE LIKE A SWEETER PORK.
WE'RE GONNA USE A COMBINATION OF SALT, PEPPER, PAPRIKA,
BROWN SUGAR, SOME CITRUS FLAVORS.
THERE WE GO.
WE GOT A STAINLESS-STEEL PITCHFORK
'CAUSE I WANTED TO BRING IT OUT
AND JUST KIND OF SHOW IT OFF A LITTLE BIT.
ALWAYS LIKE TO PULL OUT THE BIG TOOLS
AND USE THEM WHEN YOU CAN.
TODAY, WE'RE GONNA BE USING THE ROTISSERIE PIT
TO COOK THE FRESH HAM.
MAKES FOR A NICE, EVEN COOKING. NO HOT SPOTS.
WE'RE GONNA BE COOKING AT APPROXIMATELY 250
FOR ABOUT 10 HOURS,
SO THAT, WHEN WE'RE READY TO TURN IT IN,
IT'S NOT DRY, AND IT'S STILL WARM AND HOT.
GOOD TO GO.
WE'VE GOT THREE OF THE BEST PITMASTERS
IN THE STATE OF KENTUCKY.
LET'S TALK ABOUT OUR THREE TEAMS HERE TODAY.
OVER HERE, WE HAVE A MASTER OF MUTTON,
JOHN FOREMAN FROM OWENSBORO, KENTUCKY.
HIS FAMILY, THEY'VE HAD A BARBECUE JOINT
THERE AT HOME FOR OVER 92 YEARS.
AT 15, HE WAS WORKING THE PITS.
HE'S WORKING WITH QUALITY MUTTON EVERY DAY,
SO HE OUGHT TO BE ABLE TO TURN IN SOMETHING GREAT.
WITH THAT MUCH EXPERIENCE COOKING MUTTON,
HE'S REALLY GONNA BE THE TEAM TO BEAT.
Foreman: BARBECUE MEANS EVERYTHING TO ME.
I AM A FIFTH-GENERATION PITMASTER,
AND IT'S BEEN PASSED DOWN FROM FATHER TO SON
EVER SINCE WE STARTED
WITH MY GREAT-GREAT-GRANDFATHER BACK IN 1918.
WE'RE THAT LOCAL PLACE WHERE EVERYBODY COMES.
WE'RE THE PLACE YOU HAVE TO COME.
I WANT TO SHOW PEOPLE HOW GOOD WE REALLY ARE.
I WANT TO REPRESENT OWENSBORO. I WANT TO REPRESENT OLD HICKORY.
I WANT TO REPRESENT MY FAMILY
AND SHOW THAT I MAKE THE BEST BARBECUE IN KENTUCKY.
WE GOT ANOTHER OWENSBORO COMPETITOR HERE, ROY HENRY.
HE'S BEEN COOKING ON PITS SINCE HE WAS 17 YEARS OLD.
YOU KNOW, ONE THING THAT ROY HAS OVER JOHN IS
HE HAS COMPETITION BARBECUE EXPERIENCE,
AND THAT COULD GIVE HIM AN EDGE FOR TODAY.
WE GOT A COMPETITION GUY THAT'S REALLY HOPING
THAT WINNING TODAY'S COMPETITION
IS GONNA TAKE HIM TO THE NEXT LEVEL.
AND WITH OF THEM BEING FROM OWENSBORO,
WHICH IS A TOWN REALLY KNOWN FOR ITS BARBECUE,
THIS MAY BE A BATTLE, NECK AND NECK,
RIGHT DOWN TO THE VERY END.
Henry: BOOGALOU BBQ IS KICK-***, ROCK-'N'-ROLL BARBECUE.
I'VE BEEN PARTICIPATING IN COMPETITIVE BARBECUE
FOR APPROXIMATELY 16 YEARS.
I GREW UP WATCHING MY DAD AND MY GRANDFATHER BARBECUE,
AND AS I GOT OLDER, I GOT MORE INVOLVED WITH IT
AND STARTED DEVELOPING MY OWN TEAM.
TO BE NAMED THE NUMBER-ONE PITMASTER
IN THE STATE OF KENTUCKY
WOULD BE A DREAM COME TRUE.
WELL, THE YOUNG GUY FAVORITE HERE COULD BE
MIKE RAMAGE FROM LOUISVILLE, KENTUCKY.
HE COMES FROM A THIRD-GENERATION BARBECUE FAMILY.
HE'S MORE USED TO COOKING ON CINDER-BLOCK PITS, OLD SCHOOL.
HE STARTED COOKING BARBECUE WHEN HE WAS 15,
SO HE'S GOT JUST AS MUCH EXPERIENCE
AS ALL THESE OTHER GUYS.
HE MIGHT REALLY BE A CONTENDER.
Ramage: NOBODY BEATS MY MEAT. NOBODY.
I BEEN SMOKING MEATS FOR 23 YEARS.
I BEEN AROUND BARBECUE AS FAR AS I CAN REMEMBER.
MY GRANDFATHER BUILT OPEN PITS ALL THROUGHOUT OWENSBORO,
THEN MY DAD PICKED IT UP
AND THEN CARRIED ON THE TRADITION.
I'VE SMOKED EVERYTHING YOU CAN POSSIBLY SMOKE --
PORK, CHICKEN, HAM, TURKEY, MUTTON, BEEF.
WE DO DEER, WHATEVER YOU BRING IN.
WINNING TODAY'S COMPETITION IS DO-OR-DIE.
GOT TO WIN. THERE AIN'T NO LOSE.
THERE AIN'T NO DRAW HERE.
YOU KNOW, WIN OR GO HOME.
ALL RIGHT, NOW THAT I'VE HAD MY FRESH HAM
SITTING IN THERE FOR ABOUT THREE HOURS,
I'M GONNA TAKE HER OVER HERE TO THE SMOKER.
SHE'S READY TO ROLL.
I'M A HOT-AND-FAST GUY, SO I'M GONNA COOK HER
FOR ABOUT FOUR TO FIVE HOURS AT ABOUT 275.
LET'S PUT ONE MORE LOG ON IT.
I WAS OFF DOING SOME PREP WORK.
I KNEW I WASN'T GONNA BE AROUND MY PIT FOR A WHILE,
SO I WANTED IT TO SIT THERE AND KEEP COOKING,
SO I PUT A COUPLE LOGS ON IT.
Henry: YOU GOT TO WONDER WHAT OLD HICKORY'S DOING
DOWN THERE WITH THAT MUCH SMOKE.
I MEAN, THAT'S QUITE A BIT OF SMOKE.
WHAT'S GOING ON?
[BLEEP]
Foreman: MY PIT SHOT UP REAL HIGH.
[BLEEP] IT'S CLIMBING.
LET'S OPEN THAT DOOR. LET THAT FIRE BURN DOWN.
THE WORST THING YOU COULD HAVE IS
THAT YOUR TEMPERATURE IN YOUR PIT'S GOING UP AND DOWN,
ONE WAY OR THE OTHER.
THAT'S PRETTY TOUGH RIGHT THERE.
IT CHANGES THE MEAT, YOU KNOW.
IT GETS REAL HOT, IT'S GONNA COOK REAL FAST,
AND EVENTUALLY, IT'S GONNA BURN.
I'M STILL LEARNING MY PIT.
IT'S A FINE LINE BETWEEN OVERDONE AND BURNT.
THAT PIT SHOT UP
AND JUST HAMMERED THE OUTSIDE OF OUR MEATS.
Ramage: THIS RIGHT HERE WILL MAKE YOU SMACK YOUR MAMA,
END OF STORY, DOT, COMMA, PERIOD, EXCLAMATION POINT.
Narrator: WE'RE HERE IN MUNFORDVILLE, KENTUCKY,
HOME OF BLUEGRASS, BOURBON,
AND THE BIG BUFFALO CROSSING BBQ COOK-OFF.
KENTUCKY HAS MANY BARBECUE STYLES.
WE ARE A HODGEPODGE, A MELTING POT OF BARBECUE.
ONE OF THE BEST THINGS ABOUT KENTUCKY BARBECUE
IS VINEGAR-BASED SOPS AND DIPS.
IT KEEPS THE MEATS MOIST. YOU CAN TASTE THE DIFFERENCE.
Narrator: THREE OF KENTUCKY'S BEST PITMASTERS ARE COOKING OFF
IN A BATTLE OF MUTTON SHOULDER AND FRESH HAM.
MIKE AND ROY ARE LOOKING STRONG,
BUT JOHN IS RUNNING INTO PROBLEMS WITH HIS SMOKER.
THE PITMASTER THAT BESTS THE COMPETITION
AND SMOKES THE TASTIEST KENTUCKY-STYLE 'CUE
WILL WIN THE COVETED TITLE
OF "BBQ PITMASTERS" KENTUCKY CHAMPION.
[BLEEP]
Foreman: THAT PIT SHOT UP TO 500 DEGREES,
BUT I WAS LOOKING TO COOK IT LOW AND SLOW, 250 DEGREES.
LET'S OPEN THAT DOOR. LET THAT FIRE BURN DOWN.
I'M A RESTAURANT GUY.
I'M NOT USED TO COOKING ON SOMETHING THIS SMALL.
AND WE'RE NOT USED TO COOKING ON PITS LIKE THIS.
MY PITS ARE 10 TIMES THIS SIZE,
SO WE'RE KIND OF LEARNING AS I GO.
SO WHAT I DO TO CONTROL IT --
I JUST OPENED UP THE DOORS, LET IT COOL BACK DOWN.
DON'T PANIC.
YOU KNOW, YOUR PIT'S GOT
A LITTLE COOLER SPOT, A LITTLE HOT SPOT.
IF YOU KNOW WHAT YOU'RE DOING,
YOU KNOW HOW TO REMEDY THE SITUATION.
EVEN THOUGH THAT PIT SHOT UP
AND JUST HAMMERED THE OUTSIDE OF OUR MEATS,
IT ALSO KIND OF JUST TENDERIZED IT AND KIND OF SEARED IT.
I'M HAPPY NOW.
Stone: MUTTON SHOULDER AND FRESH, BONE-IN HAM.
BOTH THESE MEATS ARE SO TYPICAL FOR KENTUCKY.
FRESH HAMS ARE A LOT LEANER THAN THESE SHOULDERS.
THE GOAL WAS GONNA BE THAT BALANCE
OF GETTING IT TO TENDER WITHOUT DRYING IT OUT.
I THINK THEY'RE GONNA BE MOPPING LIKE CRAZY.
BUT AROUND THESE PARTS,
I THINK A LOT OF PEOPLE CALL A MOP A DIP.
THE MOP OR THE DIP IS USUALLY VINEGAR-BASED.
THAT STRONG ACID WILL WORK WELL
WITH THE GAMINESS OF THE MUTTON.
VINEGAR HERE IS VERY PREVALENT.
IT'S A LOT LIKE GEORGIA'S. IT'S A LOT LIKE CAROLINA'S.
BUT WHERE I COME FROM, DIP IS WHAT WE ALWAYS DIPPED
OUR *** DOGS IN TO GET THE FLEAS OFF,
LIKE WHAT YOU NEED TO HAVE DONE TO YOU.
YOU'RE THE ONLY DOG AT THIS TABLE WITH FLEAS.
[ LAUGHS ]
I'M GONNA DIP THIS DOWN.
I'LL BE DIPPING DOWN MY MUTTON WITH MY COOKING SAUCE.
IT'S AN OLD-SCHOOL, VINEGAR-BASED COOKING DIP.
GOT SOME WORCESTERSHIRE AND A LOT OF SPICES,
WHICH TO ME ARE THE TRUE REPRESENTATIONS
OF WESTERN KENTUCKY FLAVOR.
THAT'S MUTTON, BOOGALOU STYLE.
JUST GONNA MOP OUT AND BASTE THIS A LITTLE BIT.
FOR OUR MUTTON, WE ARE GONNA DIP IT.
IN OWENSBORO, WE HAVE WHAT'S CALLED A DIP PRODUCT.
WORCESTERSHIRE IS THE MAIN INGREDIENT.
WE GOT SOME APPLE-CIDER VINEGAR, AND, OF COURSE,
WE GOT SOME SECRET SPICES THAT WE JUST CAN'T GO INTO.
SPANK THEM WITH THE BOOGALOU.
Ramage: ON MY MUTTON, I'M GONNA BE SPRITZING
WITH AN APPLE-JUICE SOLUTION.
THE HAM, BECAUSE BOTH OF THESE OTHER TEAMS IS FROM OWENSBORO,
WHICH IS GONNA BE A ONE-FLAVOR PROFILE.
I'M GONNA GIVE THEM A DIFFERENT SPIN ON KENTUCKY.
I'M GONNA SWEETEN THE HAM WITH THE SAUCE THAT WE MADE UP.
NOW YOU'RE COOKING.
IT'S GOT BANANAS, CRANBERRY SAUCE, CINNAMON, HONEY.
SO I THINK I'LL COME OUT ON TOP ON THIS DEAL.
WE'RE DOWN TO THREE HOURS BEFORE THESE PITMASTERS
HAVE TO TURN IN THEIR MUTTON SHOULDER AND FRESH, BONE-IN HAM.
THEY NEED TO ALREADY HAVE THEIR MEATS WRAPPED,
ESPECIALLY THEIR PORK HAM --
SOMETHING THAT COULD BE OVERCOOKED VERY, VERY EASILY.
LET IT REST AND STILL STAY HOT, BUT START DROPPING TEMP,
WHERE IT STARTS SUCKING THOSE JUICES BACK IN.
I LIKE A TWO-HOUR REST ON MEATS OF THIS SIZE.
I'VE GOT TO WRAP IT, BECAUSE IF I DON'T,
I'M GONNA PUT TOO MUCH SMOKE ON IT AND DRY IT OUT.
Franklin: THESE GUYS ARE RUNNING OUT OF TIME
TO LET THESE THINGS REST.
IF THEIR MEATS AREN'T OFF YET,
THEY NEED TO BE COMING OFF RIGHT NOW.
THIS SHOULDER'S DONE. IT NEEDS TO JUST GO SIT AND REST.
I DO WRAP MY MEAT IN FOIL. I PUT IT IN A COOLER.
WHEN YOU LET IT REST, EVEN THOUGH IT IS OFF THE PIT,
IT'S STILL COOKING,
BUT IT'S BRINGING ITS INTERNAL TEMPERATURE DOWN.
BY DOING THAT, IT'S NATURALLY TENDERIZING THE MEAT.
THIS PORK IS STARTING TO COME OFF THAT BONE RIGHT THERE.
IT'S DEFINITELY DONE.
I WAS NERVOUS ABOUT THE FRESH HAM
SINCE I DON'T COOK THEM EVERY DAY,
BUT I THINK THEY LOOK PRETTY GOOD.
BEST THING THAT HAPPENED --
THE PIT SHOT UP REAL HIGH FOR A LITTLE WHILE,
AND I ACTUALLY THINK THAT HELPED US MORE THAN ANYTHING.
YEAH, AT LEAST WHAT I THINK SO.
MYRON MIGHT THINK DIFFERENT.
WRAP IT UP, WRAP IT UP.
WE'RE GONNA JUST WRAP THE FRESH HAMS IN FOIL,
AND WE PUT IT BACK ON THE SMOKER.
OUR OPTIMAL TEMPERATURE -- ABOUT 170, 175.
THAT'S OUR NORMAL PROCEDURES.
WITH THE MUTTON RIBS, THE COLOR IS LOOKING RIGHT.
WE'RE GONNA CUT THEM DOWN INTO PORTIONS THAT ARE SERVABLE.
YEAH, THOSE ARE PRETTY DAMN TENDER.
LET'S GO AHEAD AND WRAP IT UP.
WE'RE GONNA PUT THEM BACK ON THE PIT
TO COOK IT AND TENDERIZE IT.
Ramage: NOW I'M WRAPPING UP ALL MY MEAT
AND LET THEM REST FOR TWO OR THREE HOURS.
I DO MINE A LITTLE BIT DIFFERENT THAN OTHER PEOPLE DO.
SHE'S READY LIKE SPAGHETTI.
I USE PLASTIC WRAP.
SEEMS TO HOLD THE MOISTURE IN THE MEAT
A LOT BETTER THAN ALUMINUM FOIL.
I WRAP ALL MY MEAT IN PLASTIC
BECAUSE IT HELPS RETAIN ITS OWN NATURAL FLAVOR.
Foreman: I LOOK OVER AT MIKE,
AND I SEE HIM WRAPPING HIS MEAT IN PLASTIC WRAP.
I WOULD NEVER WRAP MEAT IN PLASTIC WRAP.
IT'S NOT WHAT I CALL KENTUCKY BARBECUE.
Henry: WHOO-HOO!
WE GOT A LOT ON THE LINE, BUDDY. WE GOT A LOT ON THE LINE.
Ramage: IT'S GETTING READY TO BE TURN-IN TIME.
AHH.
I'M NERVOUS AS HELL
BECAUSE I DON'T HAVE MY BOXES ALL PUT TOGETHER YET.
[ CHEERS AND APPLAUSE ]
Narrator: OVER 15,000 PEOPLE ARE HERE
FOR THE ANNUAL BIG BUFFALO CROSSING BBQ COOK-OFF,
WHERE KENTUCKY FAVORITES LIKE BARBECUE MUTTON,
PULLED PORK, AND RIBS ARE GETTING SERVED.
BUT FOR OUR KENTUCKY PITMASTERS, JOHN, MIKE, AND ROY,
TIME IS RUNNING OUT.
THEY'RE GETTING READY TO SERVE UP THEIR FOOD AND REPUTATIONS
IN HOPES OF GETTING CROWNED "BBQ PITMASTERS" KENTUCKY CHAMPION.
FOR MUTTON, IT'S GONNA PROBABLY BE SERVED EITHER SLICED,
MAYBE CHOPPED,
AND THEN A VINEGAR-BASED SAUCE, OR WORCESTERSHIRE-BASED.
BUT EITHER WAY, IT'S GONNA HAVE A TANG THAT'LL HOLD UP
TO THAT ROBUST FLAVOR OF THE MUTTON.
I THINK WE'LL SEE THAT WITH OUR FRESH HAM.
IT'S GONNA SOAK UP WHATEVER FLAVOR YOU PUT ON THERE,
SO THE PITMASTERS ARE GONNA HAVE TO BE CAREFUL
TO REALLY CHOOSE WHAT SAUCE THEY'RE GONNA DO.
NOW IS A GOOD TIME TO START THAT PROCESS.
Foreman: NOW WE'RE GONNA MAKE THE FINISHING SAUCE
FOR THE MUTTON SHOULDER AND THE FRESH PORK HAM.
A CUP OR SO OF TOMATO PASTE, ONE PART VINEGAR.
THIS IS BARBECUE SAUCE,
NOT DRESSED-UP KETCHUP WITH A LITTLE SWEET SPICES.
TWO PARTS WORCESTERSHIRE SAUCE.
REALLY, VINEGAR AND WORCESTERSHIRE,
THAT'S KENTUCKY FLAVOR.
AND OUR MIXTURE OF DRY INGREDIENTS.
I'M NOT GONNA TELL YOU WHAT THEY ARE.
YOU HAVE TO COME TO OUR RESTAURANT AND EAT.
COOK THAT TILL THE PASTE IS ALL GONE.
WE'RE USING THE SAME SAUCE FOR THE MUTTON
AS WE ARE FOR THE FRESH PORK HAM
'CAUSE IT'S KENTUCKY SAUCE.
IT'S THE ONLY SAUCE WE'VE EVER USED
AND THE ONLY SAUCE WE'LL EVER USE.
THE ORIGINAL BOOGALOU BROWN SUGAR.
THIS IS BOOGALOU BARBECUE BROWN-SUGAR SAUCE.
IT'S GOT A VINEGAR BASE AND A WORCESTERSHIRE BASE.
IT DIFFERENTIATES KENTUCKY,
AND THAT'S WHAT WE'RE, YOU KNOW, KNOWN FOR.
JUST ADD SOME BROWN SUGAR TO THIS.
MOST PEOPLE OUTSIDE OF OWENSBORO LIKE A SWEETER, THICKER SAUCE.
WE'RE NOT IN OWENSBORO RIGHT NOW.
WE'VE GOT TO CATER TO THE CROWD THAT WE'RE SERVING.
WE'LL APPLY THIS TO OUR FRESH HAM.
BATHE IT IN BOOGALOU. YOU CAN'T GO WRONG.
Ramage: I'M FROM LOUISVILLE, KENTUCKY.
ALL THE SAUCES IN OWENSBORO ARE ALL ABOUT THE SAME.
I'M GONNA GO A COUPLE DIFFERENT DIRECTIONS ON THIS THING.
WE'RE MAKING A SWEET AND TANGY SAUCE.
WE GOT SOME CORN SYRUP IN HERE.
FOR THE MUTTON, I'M GONNA GO WITH A PEACHY JELLY
'CAUSE MYRON'S FROM GEORGIA --
I KNOW HE LIKES PEACHES --
WITH MY OWN RECIPE SAUCE MIXED TOGETHER.
OH, YEAH. YEAH, IT'S RIGHT ON TIME.
ON MY FRESH HAM, I'M GONNA GIVE IT TWO OPTIONS.
I'M GONNA GO WITH THE TANGY AND SWEET,
AND THEN I'M GONNA GO WITH THE RED VINEGAR-BASED SAUCE
TO SERVE, AS WELL, WITH IT.
THIS IS TOMATO PUREE, ALLSPICE, PAPRIKA.
LOOKS GOOD.
I CAN MAKE A CAR TIRE TASTE
JUST AS TENDER AS YOUR MOTHER'S HEART.
PITMASTERS, YOU HAVE 30 MINUTES LEFT.
GAME TIME.
Foreman: I UNWRAP MY MUTTON FROM THE FOIL.
ALL I SEE IS PERFECTION.
YOU CAN SEE HOW TENDER THIS IS, JUICY.
THAT'S FREAKIN' AWESOME, DUDE.
SHOULDER'S PERFECT.
I'VE GOT TO GET MY MUTTON *** OUT.
I'VE GOT TO GET THE PIECES I WANT, CHOP MEAT,
AND GET THE SAUCE, AND GET IT RIGHT.
YOU DON'T WANT TO OVERSAUCE IT.
I THINK I'M GOOD.
IF THEY DON'T LIKE THAT, THERE'S NOTHING ELSE I CAN DO.
ALL RIGHT, BUTCHER'S HERE.
MUTTON SHOULDER HAS BEEN COOKING 10 1/2 HOURS.
WE LIKE THE COLOR. IT LOOKS GOOD.
SLICING OFF PRETTY GOOD THERE. WHOO.
WE'RE NOT GONNA TASTE IT RIGHT NOW
BECAUSE WE KNOW THE TENDERNESS IS THERE.
WE WANT TO PUT THE DIP TO IT,
AND WE WANT IT TO TOTALLY SATURATE THE MEAT.
I WAS HAPPY WITH THE SHOULDER.
THE QUESTION MARK WAS GONNA BE THE RIBS.
SOME OF THE HARDEST THINGS TO COOK IS MUTTON RIBS.
WHEN WE WERE CUTTING THEM UP, I FELT PRETTY GOOD ABOUT THEM.
MMM, MMM, MMM. RIGHT WHERE WE WANT IT.
WE'RE GONNA ROCK THEM ON TASTE AND TENDERNESS.
OPEN MY MUTTON HERE.
I TAKE MY COOKED MUTTON, AND I'M LOOKING AT IT.
THIS RIGHT HERE IS OUT OF THE PARK,
MAKE YOU SMACK YOUR MAMA, END OF STORY,
DOT, COMMA, PERIOD, EXCLAMATION POINT.
FOR MY MUTTON BOX, I PLAN ON TURNING IN
SOME PULLED AND SOME SLICED WITH A TANGY JELLY SAUCE.
NOW, I'M NOT THE BEST CUTTER HERE
AND THE DECORATOR AND ALL THAT,
BUT JUST AS FAR AS THE FLAVORS I'M PUTTING TOGETHER HERE,
THIS IS THE BEST [BLEEP] KENTUCKY BARBECUE RIGHT HERE.
GENTLEMEN, YOU GOT 15 MINUTES LEFT.
LET'S GET THAT MEAT IN THEM BOXES, AND DON'T BE LATE.
I JUST PULLED MY FRESH HAM OUT OF THE WRAP.
I LIKE THE BARK. I LIKE THE COLORING.
I'M PRETTY HAPPY WITH IT.
MY HAM BOX, WHAT I'M GONNA DO
IS BASICALLY THE SAME THING I DID WITH THE MUTTON.
I'M THINKING I COULD MAKE SOME PULLED PORK RIGHT HERE.
TAKE MY SAUCE AND JUST PUT A LITTLE BIT ON THE OUTSIDE.
IT'S GONNA GIVE IT A NICE SHINE.
OWENSBORO KENTUCKY FLAVOR.
LET'S DO IT.
I'M GONNA PUT NICE PIECES OF PULLED ON TOP,
AND I'M GONNA DO THE CHOPPED PORK AT THE BOTTOM.
I'M DONE DOING MY BOXES.
HOW YOU DOING TODAY, SIR?
WONDERFUL. BEST MUTTON YOU EVER HAD RIGHT THERE.
BEST MUTTON.
OKAY, I NEED TO GET YOU TO DRAW A NUMBER FOR YOUR MUTTON.
NUMBER ONE. AND THIS IS YOUR HAM?
YES, SIR.
I NEED TO GET YOU TO DRAW A NUMBER FOR THAT.
THAT'S NUMBER TWO.
YOU CAN GO AHEAD AND GO TO THE PIT.
I THINK MY REPRESENTATION OF OLD HICKORY IS THERE.
I JUST HOPE THE BARBECUE GODS ARE LOOKING OVER ME.
Henry: CUTTING LIKE BUTTER.
THE HAMS ARE LOOKING GREAT.
LET'S TRY IT OUT.
PRETTY DAMN TENDER, ISN'T IT?
GONNA NEED SOMETHING ON IT.
WE STILL GOT THAT SWEET SAUCE, RIGHT?
I'M GONNA ADD THE BOOGALOU BARBECUE BROWN-SUGAR SAUCE.
WE'RE NOT LETTING IT OVERWHELM THE MEAT,
BUT ACCENTUATE THE MEAT.
WE GOT A LOT ON THE LINE, BUDDY. WE GOT A LOT ON THE LINE.
WE MAKE SURE WE GET EVERYTHING RIGHT HERE.
THAT'S WHAT WE CALL THE SHOW MEAT, BABY.
LET'S GET IT ON! BOOGALOU TIME!
HOPE Y'ALL ARE READY!
GO AHEAD AND JUST GRAB A NUMBER FOR YOUR MUTTON.
ALL RIGHT, NUMBER TWO.
FOR YOUR BONE-IN HAM. NUMBER ONE.
I'M PROUD OF WHAT I'VE DONE.
I FEEL STRONG ABOUT BOTH MEATS,
AND WE'RE EXACTLY WHERE WE WANT TO BE AT.
YOU ONLY GOT FIVE MINUTES LEFT!
Ramage: I HAVE MY FRESH HAM IN FRONT OF ME.
LOOKS GOOD. LOOKS REALLY GOOD.
IT'S GETTING READY TO BE TURN-IN TIME.
AHH.
I'M NERVOUS AS HELL
BECAUSE I DON'T HAVE MY BOXES ALL PUT TOGETHER YET.
FOR MY MUTTON BOX, I PUT A TANGY SAUCE.
IT LOOKS PRETTY GOOD,
BUT IT COULD STILL USE SOME MORE GREENERY AROUND IT.
THIS ONE LOOKS SUFFICIENT.
AHH.
MIGHT BE THAT WINNING PIECE OF PARSLEY RIGHT THERE.
THERE IT IS, SEE? LOOK. POW!
HOLD ON, JIM.
WE STILL GOT TWO MINUTES. [BLEEP]
YOU ONLY GOT ONE MINUTE!
LET'S GO, JIM. I NEED TO DIP THIS IN SOME TANGY SAUCE.
WHICH ONE'S THE TANGY SAUCE?
ON MY FRESH HAM BOX, I'M GONNA DO SOME TANGY SAUCE
AND A RED VINEGAR-BASED SAUCE ON IT.
COME ON, MIKE. TAKE WHAT YOU GOT AND RUN, BUDDY.
ALL RIGHT. WHOO.
THAT'S YOUR MUTTON. I NEED TO GET YOU TO DRAW A NUMBER.
ALL RIGHT, NUMBER THREE.
AND THIS IS YOUR BONE-IN HAM?
GET YOU TO DRAW ANOTHER NUMBER.
ALL RIGHT, THREE.
NUMBER THREE.
THANK YOU. YOU CAN GO TO THE PIT NOW.
ALL RIGHT.
I'M EXCITED ABOUT THE MUTTON,
BUT MY BIGGEST CONCERN IN THIS COMPETITION,
POINT-BLANK, IS MY PRESENTATION.
HE'S LOOKING AT THAT LIKE A SCIENCE PROJECT.
IT WAS WHAT TRADITIONAL KENTUCKY BARBECUE SHOULD TASTE LIKE.
[ LAUGHS ]
IT DIDN'T DO ANYTHING FOR ME, PERSONALLY.
THAT HURTS.
Narrator: WE'RE HERE IN KENTUCKY,
WHERE THREE OF THE STATE'S TOP PITMASTERS
HAVE SERVED THEIR BEST MUTTON SHOULDER AND FRESH HAM.
AND NOW JUDGMENT IS ABOUT TO BEGIN.
WILL THESE TWO OWENSBORO NATIVES
OUTSHINE THIS YOUNG RESTAURATEUR?
OR WILL INVENTED FLAVORS AND UNCOMMON TECHNIQUE WIN THE DAY?
THE PITMASTER THAT KEEPS THE FLAVORS TRUE TO KENTUCKY
WILL WIN ULTIMATE BRAGGING RIGHTS
AND THE TITLE OF "BBQ PITMASTERS" KENTUCKY CHAMPION.
YOU KNOW, KENTUCKY'S GOT A VERY SPECIAL BARBECUE TRADITION,
AND I'M REALLY HOPING THESE PITMASTERS
ARE GONNA SHOW US EXACTLY WHAT THIS STATE'S ABOUT.
AS ALWAYS, WE'RE GONNA BE JUDGING
FOR APPEARANCE, TASTE, AND TENDERNESS.
NOW, REMEMBER, EVEN THOUGH WE DON'T KNOW
WHOSE FOOD WE'RE TASTING,
THE COOKS KNOW EXACTLY WHICH FOOD IS THEIRS,
AND THEY'LL BE WATCHING LIVE ON TV.
I WAS A LITTLE NERVOUS IN THE BEGINNING.
I'VE NEVER DONE THIS BEFORE.
BUT I'VE GOT CRITICS EVERY DAY.
I FEEL LIKE WE'VE GOT THE TOUGHEST JUDGES
RIGHT THERE IN OUR HOMETOWN.
IF WE CAN COME OUT OF THAT GROUP,
THEN WE CAN COMPETE WITH ANYBODY.
[ LAUGHTER ]
I'VE BEEN WAITING ALL DAY TO TRY THIS KENTUCKY BARBECUE.
LET'S START WITH THE MUTTON SHOULDER.
JUDGE BOX NUMBER ONE FOR APPEARANCE.
THAT'S ME. OLD HICKORY.
Mixon: WHAT I'M LOOKING FOR IN MY MUTTON BOX --
I WANT TO SEE SOME PULLED IN THERE.
I ALSO WANT TO SEE SOME CHOPPED.
IF THEY WANT TO PUT ME SOME RIBS INSIDE THE BOX,
THAT'S A PLUS IF THEY'RE TENDER.
Stone: ALL RIGHT, GUYS, LET'S LOOK AT BOX NUMBER TWO.
THAT'S BOOGALOU BBQ.
I DID SLICED, AND I DID RIBS, ALSO.
LET'S LOOK AT OUR LAST ENTRY, NUMBER THREE, FOR APPEARANCE.
THAT'S ME RIGHT THERE.
HE'S GOING, "WHAT IN THE HELL? LOOK AT THAT."
THAT IS KIND OF A CRAZY LOOK.
GOOD GOD. LOOK AT IT. [ LAUGHS ]
LET'S START JUDGING OUR NUMBER-ONE ENTRY
FOR TASTE AND TENDERNESS.
THAT'S JOHN AND OLD HICKORY AGAIN.
YOU WANT WESTERN KENTUCKY BARBECUE?
IT'S SITTING IN THAT BOX.
NUMBER TWO.
THAT'D BE ME, BOOGALOU BBQ.
Franklin: AND NUMBER THREE.
Stone: DON'T GET MESSY.
HE'S LOOKING AT THAT LIKE A SCIENCE PROJECT.
YEAH.
NOW THAT WE'VE GOT OUR MEATS,
LET'S DIG INTO THE STUFF
AND MARK OUR SCORES FOR TASTE AND TENDERNESS.
ALL RIGHT, BOYS. LET'S SEE WHAT THEY GOT.
LET'S START JUDGING OUR NUMBER-ONE ENTRY.
ALL RIGHT, THAT'S JOHN, OLD HICKORY.
Stone: WHEN JUDGING MUTTON FOR TASTE,
MUTTON TENDS TO HAVE A ROBUST FLAVOR.
I WANT TO TASTE THAT MUTTON,
BUT GIVE ME A LITTLE BIT OF SAUCE
THAT WILL MATCH UP WITH THE FLAVOR OF THE MUTTON.
SO FAR, SO GOOD, I GUESS.
AND NUMBER TWO.
NUMBER TWO, BOOGALOU, THAT'S ME.
HE'S LOOKING AT YOUR RIB.
OH, THAT WAS A LITTLE TOO TOUGH.
HE LIKED IT. YEAH.
HE DID GO BACK FOR A SECOND.
[ LAUGHTER ]
NUMBER THREE.
THAT'S ME, STILL SMOKIN'.
OH, HE'S LICKING HIS FINGERS. I THINK THAT'D BE A GOOD THING.
NOW THAT WE'VE SCORED THIS MUTTON,
LET'S TALK ABOUT BOX NUMBER ONE.
JOHN, OLD HICKORY.
THEY HAD A GOOD LOOK IN THE BOX.
Stone: IT HAD NICE COLOR. IT HAD SOME SMOKE RING ON THERE.
I KNOW THAT VINEGAR IS A BIG BASIS FOR MUTTON,
BUT TO ME, IT HAD A LITTLE BIT
OF OVERPOWERING FLAVOR OF VINEGAR.
IT WAS LIKE THAT WAS THE ONLY FLAVOR I GOT.
I DIDN'T REALLY TASTE ANY OF THE MEAT.
OH, NO.
I DON'T AGREE.
I THOUGHT THE VINEGAR WAS GREAT THERE.
I ENJOYED IT.
I LIKE HIM.
IT WAS REALLY DELICIOUS.
THIS IS EXACTLY WHAT I EXPECTED OUT OF KENTUCKY.
YOU KNOW, LIKE, REAL HEAVY ON THE VINEGAR.
IT WAS SURPRISINGLY NOT GAMEY, JUST THE PERFECT TENDERNESS.
THANK YOU.
LET'S TALK ABOUT BOX NUMBER TWO.
HERE WE GO, BOOGALOU BBQ.
I LIKE THE RIBS BEING IN THERE. THE FLAVOR WAS GOOD.
I LIKE THE FLAVOR OF THIS.
ALL RIGHT!
BUT THEY WERE A LITTLE BIT TOUGH.
[BLEEP]
THE CHOPPED I HAD WAS A LITTLE TOUGH, ALSO.
WHEN I WENT TO TAKE A BITE OF THE RIB,
IT DIDN'T DO ANYTHING FOR ME, PERSONALLY.
THAT HURTS.
LET'S MOVE ON TO ENTRY NUMBER THREE.
THAT'S ME. STILL SMOKIN'.
Franklin: WHEN I OPENED UP THE BOX,
IT LOOKED LIKE SOMEBODY JUST TOOK JELLY
AND JUST DID A LITTLE BIT OF THAT,
WHICH WASN'T THE MOST APPEALING THING.
NUMBER THREE, TO ME, IT ATE A LOT BETTER THAN IT LOOKED.
I APPRECIATE THAT, MYRON.
IT WAS TENDER. I LOVE THE FLAVOR OF THE SAUCE.
THE SAUCE MARRIED WELL WITH THE MUTTON FLAVOR.
COME ON!
I DIDN'T TASTE THE GAMINESS IN THE MEAT.
I THOUGHT IT WAS COOKED WELL.
I THINK THE FLAVORS DID DO A GOOD JOB.
OW!
YEAH, YEAH, I LIKE THAT.
UNFORTUNATELY, IT WAS JUST EXCESSIVELY SAUCED.
LET'S MOVE ON TO FRESH HAM.
JUDGE NUMBER ONE FOR APPEARANCE.
NUMBER ONE, THAT'D BE ME, BOOGALOU BBQ. HERE WE GO.
WITH THE FRESH HAM,
I WANT TO SEE SOME NICE, PULLED PORTIONS IN THERE,
AND I WANT TO SEE SOME SLICES, AND I WANT TO SEE ALL OF THAT
WITH A THIN SHEEN OF SAUCE.
THAT'S A FUNKY LOOK, ISN'T IT?
PROOF'S IN THE PUDDING, BOYS. TRY IT OUT.
ALL RIGHT, LET'S TAKE A LOOK AT BOX NUMBER TWO.
THAT'D BE ME, JOHN, OLD HICKORY.
I PRETTY MUCH DID THE SAME THING I DID ON THE MUTTON.
I DID A PULL WITH SOME SAUCE, AND THE CHOPPED.
ALL RIGHT, LET'S JUDGE NUMBER THREE.
NUMBER THREE, THAT'S ME.
OH, APPEARANCE IS BAD ON THIS.
I'M NOT LOOKING FORWARD TO THIS.
APPEARANCE DOESN'T SEEM TO BE A STRONGHOLD FOR YOU.
I HOPE TO MAKE UP EVERYTHING
IN THE FLAVOR CATEGORY ON EVERYTHING I DO.
Mixon: LET'S DIG INTO THIS FRESH HAM
AND JUDGE IT FOR TASTE AND TENDERNESS.
THAT'S ME, BOOGALOU BBQ.
LET'S JUST HOPE IT TASTES AS GOOD AS IT LOOKS.
NUMBER TWO, THAT'S ME.
LET'S TAKE SOME OF NUMBER THREE.
BOX NUMBER THREE, THAT'S ME, YEE-YEE-YEE-YEE!
LET'S JUDGE ENTRY NUMBER ONE FOR TASTE AND TENDERNESS.
HERE WE GO. THAT'S ME, BOOGALOU BBQ.
Stone: WHEN I'M TASTING FRESH HAM, IT SHOULDN'T BE TOUGH.
IT SHOULDN'T HAVE A TUG TO IT.
I'M OKAY WITH SAUCE, BUT LET IT BE A BACKDROP FLAVOR.
LET THE PORK SPEAK FOR ITSELF.
GOING BACK FOR MORE BOOGALOU.
[ LAUGHS ]
ALL RIGHT, LET'S DO NUMBER TWO.
THAT'S ME. JOHN, OLD HICKORY.
SEE, HE KIND OF LIKES IT.
HE'S KIND OF LICKING HIS LIPS ON IT.
HE SEEMS TO LIKE IT. CAN'T REALLY TELL.
[ SIGHS ]
NUMBER THREE?
NUMBER THREE, THAT'S ME, STILL SMOKIN'.
COME ON, MYRON. COME ON.
Henry: WHAT'D YOU DO -- WHAT'D YOU DO DIFFERENT?
I WENT WITH A RED VINEGAR-BASED SAUCE
AND THEN A PEACH SAUCE TO LAY ON TOP OF IT.
JUST DOESN'T SOUND LIKE KENTUCKY.
HOPEFULLY HE'LL STILL KEEP EATING.
Mixon: NOW THAT WE SCORED OUR FRESH HAM
FOR TASTE, TENDERNESS, AND APPEARANCE,
LET'S TALK ABOUT IT -- NUMBER ONE.
BOOGALOU BBQ, NUMBER ONE, HERE WE GO.
Stone: NICE-ENOUGH-LOOKING BOX.
FLAVOR FOR ME WAS GENERALLY PLEASING.
THE FIRST THING THAT I NOTICED WAS THAT IT WAS REALLY DARK.
IT LOOKS LIKE IT JUST GOT WAY MORE SMOKE
THAN I WOULD PUT ON A HAM.
I THINK THE DARKNESS CAME
FROM THE WORCESTERSHIRE-TYPE SAUCE.
THAT WAS SOMETHING I LIKED.
THE ONLY PROBLEM WAS
ONE OF THE SLICES WAS OVERCOOKED AND DRY.
YOU COULD JUST TELL. I MEAN, IT'S JUST CRUMBLY.
YEAH [BLEEP]
I JUST HOPE THEY'RE A LITTLE TOUGHER ON YOU GUYS.
[ LAUGHTER ]
LET'S TALK ABOUT ENTRY NUMBER TWO.
NUMBER TWO, THAT'S OLD HICKORY.
Mixon: NUMBER TWO, HE GAVE US LARGE, PULLED PIECES,
CHOPPED IN THE BOX.
IT HAD A GOOD LOOK TO IT.
THE VINEGAR BASE THAT I TASTED IN THERE
IS VERY COMPLEMENTARY TO ME.
ALL RIGHT.
THE MEAT WAS TENDER.
IT WAS WHAT I WOULD THINK
TRADITIONAL KENTUCKY BARBECUE SHOULD TASTE LIKE.
THERE YOU GO. WE NAILED IT, BABY.
I ENJOYED THE FLAVOR.
I THOUGHT IT HAD A GOOD LEVEL OF SMOKINESS.
YOU COULD SEE A LITTLE BIT OF SMOKE RING IN THERE.
YES.
IT WAS THE FLAVOR THAT I WAS EXPECTING
WITH KENTUCKY-STYLE BARBECUE PORK.
HE LIKED IT.
LET'S MOVE ON TO NUMBER THREE.
NUMBER THREE, THAT'S STILL SMOKIN'.
Stone: NUMBER THREE WAS REALLY WET
AND HEAVY ON THE SAUCE.
BOX WAS A LITTLE SLOPPY.
I DID GO HEAVY ON THE SAUCE. PROBABLY WASN'T THE BEST MOVE.
Mixon: THE JELLY THEY USED IS PEACH PRESERVE.
IT TASTED WELL. I MEAN, IT WAS GOOD.
OKAY, GIVE ME SOMETHING GOOD OUT OF IT.
AND THE RED SAUCE, THE THICKER OF THE SAUCES,
HE HAD A GOOD FLAVOR WITH IT.
THANK YOU.
BUT, THAT BEING SAID,
I DON'T KNOW IF THAT MEETS THE CRITERIA
OF WHAT KENTUCKY BARBECUE IS SUPPOSED TO TASTE LIKE.
YOU KNOW, EATING IT, I THOUGHT IT WAS COOKED REALLY WELL.
IT WAS TENDER. IT WASN'T DRIED OUT. IT WASN'T OVERCOOKED.
OW!
I SAY WE TALLY UP OUR SCORES AND FIND OUT
WHO'S GONNA BE "BBQ PITMASTERS" KENTUCKY CHAMPION.
LET'S DO IT.
FLIP A COIN, BOYS.
FLIP A COIN.
Foreman: I FEEL LIKE I'VE GOT A REAL SHOT AT THIS.
Henry: I'VE JUST GOT MY FINGERS CROSSED.
Ramage: I'M HITTING MYSELF IN THE HEAD.
THE WINNER OF "BBQ PITMASTERS" IS...
Narrator: IT'S THE MOMENT OF TRUTH HERE
AT THE THIRD ANNUAL BIG BUFFALO CROSSING BBQ COOK-OFF.
THREE OF KENTUCKY'S TOP PITMASTERS
HAVE COOKED THEIR BEST MUTTON SHOULDER AND FRESH HAM,
AND NOW IT'S TIME TO FIND US A WINNER.
[ CHEERS AND APPLAUSE ]
PITMASTERS,
WE'VE SCORED YOUR MEATS AND ADDED UP THE TOTALS.
ARE Y'ALL READY TO FIND OUT
WHO'S GONNA BE "BBQ PITMASTERS" KENTUCKY CHAMPION?
[ CHEERS AND APPLAUSE ]
THERE'S NO DOUBT WE HAD SOME GREAT BARBECUE
HERE IN KENTUCKY TODAY.
ALL THREE OF YOU GUYS SHOULD BE REALLY PROUD
OF YOUR MUTTON SHOULDER AND FRESH HAM.
I FEEL LIKE I'VE GOT A REAL SHOT AT THIS.
THE JUDGES ARE HAPPY WITH MY MUTTON AND FRESH HAM.
THEY WANTED KENTUCKY-STYLE BARBECUE,
SO THAT'S WHAT I GAVE THEM.
Ramage: THE JUDGES -- ALL OF THEM SAID
THE MEAT WAS VERY GOOD, BUT I HAD A VERY SLOPPY BOX.
I'M HITTING MYSELF IN THE HEAD.
Henry: I JUST GOT MY FINGERS CROSSED.
I'VE DONE EVERYTHING I CAN DO AT THIS POINT.
THE TENDERNESS OF THE MUTTON RIBS WAS AN ISSUE,
BUT THE OTHER TWO GUYS DIDN'T SERVE RIBS.
BEFORE WE FIND OUT
WHO'S GONNA BE "BBQ PITMASTERS" KENTUCKY CHAMPION,
WE WANT TO KNOW A LITTLE BIT MORE ABOUT HOW YOUR COOKS WENT.
Stone: WHOSE ENTRY WAS NUMBER TWO IN MUTTON TODAY?
THAT'D BE BOOGALOU BBQ.
WHEN I LOOKED AT YOUR BOX, I WAS IMPRESSED
THAT YOU HAD PUT SOME SLICES IN THERE, AS WELL AS THE RIBS.
I THOUGHT THE SLICE ATE REALLY, REALLY WELL TODAY.
UNFORTUNATELY, THE RIB THAT I HAPPENED TO GRAB,
IT WAS TOUGH AND HARD TO CHEW.
AND I APPRECIATE THE FACT
THAT YOU'RE THE ONLY TEAM THAT PUT IN RIBS.
WE FELT LIKE, IF YOU GUYS GAVE IT TO US, WE NEED TO PRESENT IT.
ALL I'D SAY IS COOK SOME MUTTON RIBS YOURSELF
AND SEE HOW YOU COME UP.
[ CLEARS THROAT ]
Mixon: WELL, HOW ABOUT THAT, TUFFY?
COME ON TO OWENSBORO. WE'LL SHOW YOU HOW TO DO IT.
HOW ABOUT THAT? GET YOU SOME, TUFF.
[ LAUGHS ]
WHO HAD THE BOX THAT HAD PULLED AND CHOPPED MUTTON IN THE BOX?
I DID.
THANK YOU VERY MUCH.
Stone: THAT WAS SOME DELICIOUS MUTTON.
I THOUGHT THE TANG WAS JUST PERFECT.
SO I GUESS THAT LEAVES BOX NUMBER THREE.
YOUR SAUCE ON THERE -- YOU HAD SOME JELLY.
I THINK IT WAS APRICOT, PROBABLY.
I COULDN'T QUITE TELL.
IT WAS SO THICK ON THE MUTTON
THAT I COULDN'T REALLY EVEN SEE THE MEAT UNDER THERE.
BUT, YOU KNOW, IT WAS COOKED REALLY WELL.
Ramage: THANK YOU.
IT WAS LIKE 60 SECONDS TILL TURN-IN,
SO I JUST BASICALLY TURNED THE BUCKET UP OVER THE SAUCE.
I LIKED THE SAUCE.
THANK YOU, MYRON.
MYRON'S ON THE SAUCE, USUALLY, BUT --
[ LAUGHTER ]
TODAY'S CHALLENGE WAS TOUGH, AND YOU ALL WORKED VERY HARD,
BUT SOMEONE'S GOT TO COME IN THIRD.
TODAY'S THIRD-PLACE FINISHER IS...
...ROY HENRY, HENRY'S BOOGALOU BBQ.
Henry: BEING CHOSEN AS ONE
OF THE TOP THREE PITMASTERS HERE IN THE STATE OF KENTUCKY
IS AN HONOR IN ITSELF.
AND WHETHER IT'S FIRST PLACE OR THIRD PLACE,
THIS DREAM CONTINUES ON.
[ CHEERS AND APPLAUSE ]
IT'S DOWN TO JOHN FOREMAN OF OLD HICKORY BAR-B-Q
AND MIKE RAMAGE OF STILL SMOKIN'.
THE SCORES WERE REALLY CLOSE TODAY,
BUT UNFORTUNATELY, ONLY ONE OF YOU GUYS CAN WIN
THE $2,000 COURTESY OF JACK'S OLD SOUTH
AND GO HOME WITH THE TITLE
OF "BBQ PITMASTERS" KENTUCKY CHAMPION.
GENTLEMEN, YOU ARE TWO OF THE MOST RESPECTED PITMASTERS
FROM THE STATE OF KENTUCKY.
HOW ARE Y'ALL FEELING RIGHT NOW?
I FEEL LIKE I REPRESENTED KENTUCKY VERY WELL TODAY.
I THINK MY SAUCE, MY MEAT WAS TRADITIONAL,
AND I THINK IT WAS RIGHT.
I THOUGHT THE APPEARANCE OF MY BOXES COULD HAVE BEEN BETTER,
BUT I THOUGHT THE QUALITY AND TASTE WAS THERE.
SO, WHICH ONE OF YOU GUYS REALLY THINK YOU GOT THIS THING WON?
I HAVE NO IDEA.
WELL, YOU'RE ABOUT TO FIND OUT.
[ CHEERS AND APPLAUSE ]
COULDN'T DRIVE A STRAIGHT PIN
UP YOUR BUTT RIGHT NOW, COULD YOU?
[ LAUGHTER ]
THE WINNER OF "BBQ PITMASTERS"
HERE IN MUNFORDVILLE, KENTUCKY,
AND THE ONE WHOSE MUTTON SHOULDER AND FRESH HAM
WERE EXCELLENT EXAMPLES OF WHAT KENTUCKY BARBECUE IS...
...JOHN FOREMAN, OLD HICKORY BAR-B-Q,
OWENSBORO, KENTUCKY!
Foreman: WHEN THEY ANNOUNCED THAT I WAS THE WINNER,
I'VE NEVER FELT THAT WAY IN MY LIFE.
JUST TO BE IN THE COMPETITION, THAT WAS ENOUGH,
BUT TO ACTUALLY WIN IT,
I'VE PROVEN TO EVERYBODY, YOU KNOW, HOW GOOD I REALLY AM.
HOLD THE SHIRT UP! HOLD IT UP!
LET'S GIVE A BIG ROUND OF APPLAUSE
TO TODAY'S SECOND-PLACE FINISHER,
MIKE RAMAGE, STILL SMOKIN'.
MIKE, I THINK A LITTLE NEATER PRESENTATION
AND A LITTLE LESS SAUCE, AND YOU COULD BE UP HERE.
GREAT JOB.
[ CHEERS AND APPLAUSE ]
Ramage: IT'S AN HONOR AND A PRIVILEGE
TO BE AMONG THE BEST IN KENTUCKY.
I'M GONNA USE THIS AS A STEPPING STONE,
AND I'M GONNA REACH FOR THE SKY.
[ LAUGHTER ]
Stone: OLD HICKORY'S MUTTON
WAS EVERYTHING THAT I HOPED TO FIND IN KENTUCKY MUTTON.
NICE PRESENTATION.
THE VINEGAR SAUCE COMPLEMENTED THE MUTTON PERFECTLY.
Mixon: HIS FRESH HAM WAS DEAD SPOT-ON FROM TOP TO BOTTOM,
FROM APPEARANCE TO TASTE AND TENDERNESS,
AND THAT'S WHAT PULLED HIM UP FOR THE WIN.
[ CHEERS AND APPLAUSE ]
Foreman: GOING HOME AS "BBQ PITMASTERS" KENTUCKY CHAMPION --
IT'S PROBABLY THE GREATEST THING THAT'S EVER HAPPENED TO ME.