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Narrator: TODAY ON "BBQ PITMASTERS"...
Stretch: FIRE IN THE HOLE!
Gray: THERE WE GO, BABY.
Narrator: ...WE'RE TRAVELING TO KANSAS CITY, MISSOURI,
HOME OF THE BIGGEST, BADDEST BARBECUE COMPETITION
IN THE COUNTRY --
THE AMERICAN ROYAL WORLD SERIES OF BARBECUE,
WHERE THREE TEAMS ARE BATTLING IT OUT IN A REGIONAL CHALLENGE
TO PROVE THEY'VE GOT THE BEST KANSAS CITY-STYLE CUBE.
OUR WINNER GETS $2,000 COURTESY OF JACK'S OLD SOUTH...
Grant: THOSE LOOK GOOD.
THAT'S A GOOD-LOOKING BURNT END RIGHT THERE.
Stretch: THEY'RE SO GOOD RIGHT NOW,
I DON'T EVEN WANT TO ADD ANY SAUCE TO THEM.
Narrator: ...AND MORE IMPORTANTLY...
THIS IS AUTHENTIC KANSAS CITY STYLE BARBECUE.
Narrator: ...BRAGGING RIGHTS
AS THE "BBQ PITMASTERS" KANSAS CITY CHAMPION.
I WISH YOU GUYS HAD BARBECUE-SCENT-O-VISION AT HOME
BECAUSE IT'S FANTASTIC.
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
Narrator: "BBQ PITMASTERS" IS IN KANSAS CITY,
A PLACE THAT HAS BARBECUE RUNNING THROUGH ITS VEINS.
LOCATED RIGHT IN THE HEART OF AMERICA,
KANSAS CITY, MISSOURI, IS KNOWN
FOR ITS MUSIC, NUMEROUS FOUNTAINS,
BUT MOST OF ALL, FOR ITS WORLD-FAMOUS BARBECUE.
SMOKED MEATS HAVE BEEN ON THE MENU HERE SINCE 1908.
TODAY, KANSAS CITY IS HOME TO HUNDREDS OF BARBECUE RESTAURANTS
AND THE OLDEST, MOST LEGENDARY BARBECUE COMPETITION
IN THE COUNTRY -- THE AMERICAN ROYAL WORLD SERIES OF BARBECUE.
WE'RE HERE AT THE ROYAL,
LOOKING TO CROWN ONE PITMASTER NUMBER 1 IN ALL OF KANSAS CITY.
KANSAS CITY BARBECUE IS THE BEST IN THE WORLD.
PEOPLE RAVE ABOUT IT.
PRIMARILY, KANSAS CITY BARBECUE IS KNOWN FOR ITS SAUCE --
A TOMATO BASE WITH A SWEET, USUALLY MOLASSES,
WITH A LITTLE VINEGAR, AND A LITTLE SPICE.
IF YOU COME TO KANSAS CITY FOR BARBECUE,
YOU HAVE TO GET THE BURNT ENDS.
IT'S THE POINT END OF THE BRISKET,
AND IT HAS SOME BARK ON IT, AND IT'S USUALLY CUT INTO CUBES.
ONCE PEOPLE TASTE KANSAS CITY BARBECUE, THEY'RE HOOKED.
THERE'S NO DOUBT YOU THREE PITMASTERS
ARE SOME OF THE BEST SMOKERS THAT THE MIDWEST HAS TO OFFER,
AND I'M REALLY EXCITED TO SEE YOU GUYS COMPETE TODAY.
FIRST UP IS TIM GRANT --
TrueBud BBQ, FROM TONGANOXIE, KANSAS.
WE'RE THE BEST COOKS IN THE MIDWEST,
AND WE'RE HERE TO WIN IT.
STRETCH -- GRINDERS BBQ, KANSAS CITY, MISSOURI.
THE LOUDEST, ROCKING RESTAURANT IN THE WORLD AND KILLER FOOD.
AND BEST HAIRDO.
THANK YOU VERY MUCH. [ LAUGHS ]
Stone: AND ROD GRAY -- PELLET ENVY, LEAWOOD, KANSAS.
WE DON'T GO TO CONTESTS TO BEAT THE OTHER PEOPLE.
WE JUST GO TO WIN.
PELLET ENVY IS THE TEAM TO BEAT.
DECIDING YOUR FATE TODAY WILL BE THE THREE OF US.
TO MY LEFT IS THE WINNINGEST MAN IN BARBECUE,
NEW YORK TIMES BEST-SELLING COOKBOOK AUTHOR
AND OWNER OF PRIDE AND JOY RESTAURANT,
THE LOUD AND PROUD MR. MYRON MIXON.
WE'RE HERE AT THE LARGEST BARBECUE CONTEST IN THE NATION.
A WHOLE HELL OF A LOT OF PEOPLE'S GONNA BE WATCHING,
SO DON'T EMBARRASS YOURSELF.
YES, SIR.
ON MY FAR LEFT IS AARON FRANKLIN,
OWNER OF FRANKLIN BARBECUE IN AUSTIN, TEXAS.
PEOPLE STAND IN LINE FOR HOURS
JUST TO GET A TASTE OF HIS BRISKET
FOR WHAT BON APPĂ©*** CALLS "THE BEST BARBECUE IN AMERICA."
KANSAS CITY IS RICH WITH BARBECUE HISTORY,
AND I CAN'T WAIT TO SEE WHAT YOU THREE COOKS BRING TODAY.
AND I'M TUFFY STONE, KCBS TEAM OF THE YEAR,
NATIONAL BARBECUE CHAMPION,
FOUNDER OF Q BARBEQUE RESTAURANTS,
FROM RICHMOND, VIRGINIA.
SINCE YOU THREE ARE SOME OF THE BEST PITMASTERS
HERE IN KANSAS CITY,
YOU SHOULDN'T HAVE ANY PROBLEMS
WITH THE MEATS WE'RE ABOUT TO THROW YOU, RIGHT?
I DON'T CARE WHAT YOU GUYS THROW AT US.
WE CAN COOK ANYTHING.
REACH IN THOSE COOLERS THERE AND PULL OUT YOUR MEAT.
Man: WHOO-HOO!
Man #2: THAT'S WHAT WE'RE TALKING ABOUT.
WHAT YOU GOT IN YOUR RIGHT HAND THERE, ROD?
LOOKS LIKE WE GOT SOME BRISKET POINTS, AARON.
NICE.
A KANSAS CITY SPECIALTY, BABY.
HEY-OH!
YOU'LL BE COOKING TWO KANSAS CITY STAPLES --
PORK SPARE RIBS AND BRISKET POINT.
GUYS, FOR THE BRISKET POINT TODAY,
YOU'LL BE REQUIRED TO TURN IN BURNT ENDS ONLY.
MY TWO BEST MEATS.
HAD NO IDEA THEY WERE COMING,
BUT IT REALLY PUT ME AT EASE TO SEE WHAT WAS IN THAT COOLER.
WE'LL BE JUDGING BOTH YOUR MEATS
ON TASTE, TENDERNESS, AND APPEARANCE.
BOTH OF YOUR MEATS WILL BE TURNED IN
AT THE EXACT SAME TIME -- 10 HOURS FROM NOW.
HERE IN KANSAS CITY, THE SAUCE MAKES THE MEAT,
SO WE'RE EXPECTING SOME DYNAMIC FLAVORS TODAY.
THE JUDGING WILL BE BLIND FOR US.
WE WON'T KNOW WHOSE FOOD WE'RE TASTING,
BUT IT WILL NOT BE BLIND FOR YOU.
YOU'LL BE IN THE PIT, WATCHING OUR REACTIONS LIVE ON TV.
GUYS, ARE YOU READY?
READY!
PITMASTERS, START YOUR FIRES!
SO, WE BROUGHT A BUNCH OF DIFFERENT PITS.
THIS PELLET SMOKER HAS A LITTLE PELLET THING,
AND IF YOU DON'T KNOW WHAT A PELLET IS,
IT'S ACTUALLY COMPRESSED WOOD THAT'S ON THE SIDE HERE.
AND THAT'S 100% HICKORY.
THIS MACHINE RIGHT HERE IS COAL-BURNING.
THIS DOES SMOKING AND SEARING.
THIS GUY RIGHT HERE IS A CERAMIC SMOKER, OKAY?
IT'S ANCIENT JAPANESE THING
THAT'S BEEN AROUND FOR THOUSANDS OF YEARS.
Grant: TODAY, I BROUGHT A STICK BURNER PIT WITH ME.
IT'S KIND OF THE OLD-FASHIONED WAY TO COOK BARBECUE.
THE FIREBOX IS IN THE BACK.
YOU CAN COME AROUND HERE.
THAT'S WHERE WE BUILD OUR FIRE.
I USE PECAN WOOD.
IT GIVES ME A MILD FLAVOR ON THE SMOKE.
I HAVE A TRADITIONAL OFFSET-STYLE SMOKER.
IT'S GOT AN INSULATED FIREBOX ON IT SO IT'S VERY EFFICIENT,
BUT IT'S STRICTLY A WOOD BURNER.
THIS IS KANSAS PECAN.
PECAN IS A REALLY GREAT HARDWOOD.
LOTS OF BTU IN PECAN WOOD, MUCH LIKE HICKORY AND OAK.
IT'S REALLY A MELLOW, KIND OF A MILD SMOKE, WHICH IS GREAT.
MY GOAL TODAY IS TO OFFEND NO ONE,
AND A HARSH BITTER SMOKE IS OBVIOUSLY OFFENSIVE
IN GOOD BARBECUE.
Stone: ALL RIGHT, GUYS.
WHILE THE CONTESTANTS ARE FIRING UP THEIR PITS,
LET'S TALK ABOUT THE MEATS THAT WE HAVE TODAY.
Franklin: SO, BRISKET CAN BE BROKEN DOWN INTO TWO PARTS.
WE'VE GOT TWO MUSCLES ON THERE.
ONE'S CALLED THE POINT. IT'S THE FATTIER ONE.
THAT'S THE ONE WE'VE GIVEN THE COOKS TODAY
TO MAKE BURNT ENDS OUT OF.
IT'S A FLAVORFUL, FLAVORFUL PIECE OF MEAT,
TONS OF FAT IN THERE, TONS OF MARBLING.
IF YOU KNOW YOUR WAY AROUND A BRISKET IN KANSAS CITY,
YOU GOT TO KNOW BURNT ENDS.
I'M PRETTY EXCITED ABOUT IT.
THAT'S A KANSAS CITY STAPLE RIGHT THERE.
YOU KNOW, THEY WERE SAID TO BE INVENTED
IN OLD-TIME KANSAS CITY RESTAURANTS.
AND WHAT THEY WOUND UP DOING WITH THE PIECES
IS GIVING THEM TO THEIR HUNGRY PATRONS FOR FREE
WHILE THEY WAS STANDING IN LINE TO GET IN.
AARON, DO YOU GIVE FREE BURNT ENDS
TO ANY OF YOUR CUSTOMERS STANDING IN LINE?
YEAH, WE DO.
WE'LL THROW LITTLE SAMPLES OUT,
LIKE SOME DELIS UP IN NEW YORK.
AND THAT WOULD EXPLAIN ALL THOSE LINES.
FREE FOOD.
YEAH. "HEY, COME TO AARON'S PLACE."
WE'RE GONNA START TRIMMING THESE BABIES DOWN.
I'M GONNA PUMP IT FULL OF BEEF BROTH.
DO ABOUT EVERY INCH.
MOST PEOPLE DO A SWEET AND HEAT.
WE'RE DOING A HEAT AND SWEET.
THIS IS THE BEEF RUB.
PRETTY MUCH IT'S A CAJUN CREOLE MEETS SOUTHWESTERN INFLUENCE.
Stretch: JUST FLOP IT ON THERE.
NICE, GENEROUS PORTIONS ON THERE.
NOW WE'RE GONNA ADD YELLOW MUSTARD ON TOP OF THIS,
AND JUST A NICE LITTLE COAT
BECAUSE ONCE IT'S IN THAT SMOKER,
THIS WILL JUST CARAMELIZE, AS WELL.
I THINK IT WOULD BE FANTASTIC IF GRINDERS WON "PITMASTERS"
BECAUSE WE HAVE A RESTAURANT.
THE OTHER TWO GUYS ARE COMPETITION COOKS.
SO, FOR US TO DO IT, FOR PEOPLE TO CONGREGATE ON GRINDERS
AND ENJOY A FLESH FEST -- THAT'S WHAT I'M TALKING ABOUT.
THE BRISKET NEEDS TO GO ON THE SMOKER FIRST.
IT'S THE BIGGER OF THE TWO MEATS.
IT'S GONNA REQUIRE THE MOST TIME TO COOK.
I'M GONNA ADD A LITTLE GARLIC, A LITTLE SALT.
MY MAIN SEASONING IS GONNA BE SPICY.
THAT SEASONING AND THE SAUCE THAT I'M GONNA APPLY TO THIS,
WHICH IS A VERY SWEET SAUCE,
IS GONNA CREATE THE KANSAS CITY STYLE BARBECUE.
Gray: I THINK WE'LL JUST COOK THE POINTS JUST TRADITIONAL,
KIND OF SPICY, PLENTY OF SEASONING.
THE INJECTION WE'RE USING
IS KIND OF A HIGH-TECH SCIENTIFIC THING.
WHAT'S IN IT ARE PHOSPHATES.
IT ALSO HAS SOME MSG, SOME BEEF FLAVORING.
AND THE PHOSPHATES HELP RETAIN MOISTURE IN THE MUSCLE.
I'M GONNA PUT A COUPLE OF RUBS ON THESE POINTS.
THE FIRST ONE IS A BASE COAT -- A LOT OF SALT, A LOT OF PEPPER.
BUT I'M GONNA FOLLOW THAT UP
WITH A MUCH HEAVIER COAT OF MY ALL-PURPOSE RUB.
IT'S GOT A GOOD AMOUNT OF SALT, PEPPER.
IT'S GOT SOME PAPRIKA,
WHICH IS GONNA GIVE ME GREAT COLOR ON THE MEAT.
IT'S GOT SOME CUMIN AND SOME GARLIC AND SOME ONION.
GIVES ME A REALLY GREAT BARBECUE FLAVOR.
I THINK WE SHOULD ALSO MENTION THAT THE BRISKET POINT
THAT WE'VE GIVEN TO THE PITMASTERS IS AMERICAN WAGYU,
AND THE FAT CONTENT IS A LOT HIGHER THAN OTHER BEEF.
AND THE THING IS THAT HIGHER CONCENTRATION OF MARBLING,
OR FAT, INSIDE THE BRISKET IS GONNA MAKE IT COOK FASTER,
BECAUSE WE KNOW THAT FAT COOKS FASTER THAN LEAN MEAT.
FOR ME, I'M GONNA RUN MY TEMPERATURE ON MY PIT
AT 275 DEGREES.
I'M GONNA PUT APPROXIMATELY FOUR HOURS OF SMOKE ON IT.
I'M GONNA WRAP TWO AND A HALF HOURS LATER.
IT SHOULD BE CLOSE TO BEING DONE.
IT'LL TEMP OUT AT 205 DEGREES
OR UNTIL THAT PROBE SLIDES IN EASILY.
I TEND TO GO A LOT MORE BY FEEL,
BUT WHEN THE BARK GETS SET IN, I'LL WRAP IT UP,
AND WHEN IT GETS TENDER, I'LL PULL IT OFF,
LET IT REST FOR A GOOD WHILE.
IF YOU HAVE ONE OF OUR PITMASTERS TODAY
THAT ARE NOT USED TO COOKING THAT,
THEY'LL WIND UP OVERCOOKING THIS PIECE OF MEAT.
THAT COULD WIND UP, YOU KNOW, COSTING YOU THE CONTEST.
Gray: WE'RE COOKING AT 275 DEGREES.
THIS SHOULD BE ON THERE FOR ABOUT FOUR HOURS IN THE SMOKE,
UNWRAPPED, TILL I LIKE THE COLOR
AND I THINK THEY'VE GOT ENOUGH SMOKE ON THEM.
THEN I'M GONNA WRAP THEM AND ADD
A LITTLE BIT OF BRISKET MOP WITH THEM AND GET THEM BACK IN.
AND THAT'LL PROBABLY BE ANOTHER TWO OR THREE HOURS.
SO THEY'LL BE IN THERE SIX TO SEVEN HOURS TOTAL.
BOYD, DO YOU WANT TO GRAB THE DOOR.
Grant: WE'RE GONNA PUT THESE BRISKET POINTS ON THE SMOKER AT 275,
AND THEY WILL TAKE ABOUT FOUR TO FIVE HOURS TO COOK.
MY CHALLENGE TODAY IS, MAKE SURE I DO NOT OVERCOOK THIS POINT.
IT'S A SMALLER CUT OF MEAT, AND I DO NOT WANT TO DRY THIS OUT.
OPEN THAT BABY UP.
Stretch: PUT THAT IN THE SMOKER.
IT'LL COOK FOR ABOUT 5 HOURS AT ABOUT 275 --
SOMEWHERE RIGHT IN THERE, GIVE OR TAKE.
Gray: I THINK I'M THE BEST BARBECUE COOK HERE.
I THINK BEFORE IT'S OVER WITH,
AARON FRANKLIN WILL BE STANDING IN LINE TO EAT MY BARBECUE.
[BLEEP]
FIRE IN THE HOLE!
THAT MIGHT LEAVE A BAD TASTE IN YOUR MOUTH.
Grant: THESE BRISKET POINTS ARE NOT FULLY COOKED.
MAN, THAT'S A TENDER, MOIST RIB.
IT'S JUST DIRTY-TASTING.
THAT WAS A LITTLE HARSH.
YEAH.
Narrator: AT THE HEART OF AMERICA
IS A BARBECUE CONTEST LIKE NO OTHER --
THE AMERICAN ROYAL IN KANSAS CITY, MISSOURI.
TODAY, THREE OF KANSAS CITY'S BEST
ARE DUKING IT OUT FOR A CHANCE TO PROVE
THEY'VE GOT WHAT IT TAKES TO WIN
THE TITLE OF "BBQ PITMASTERS" KANSAS CITY CHAMPION.
AT THIS POINT, ALL THREE OF OUR PITMASTERS
OUGHT TO HAVE THEIR BRISKET POINTS ON THE SMOKERS.
SO, WHAT YOU'RE SAYING IS, THEY SHOULD BE "ON POINT."
THEY SHOULD BE "ON POINT."
BUT THEY ALSO SHOULD BE GETTING READY
TO START PREPPING THEIR PORK SPARE RIBS,
WHICH IS A MIDWESTERN BARBECUE STEAK.
ON A HOG,
FULL SPARE IS ALL THE WAY OUT TO THE EDGE OF THE STOMACH.
A LOT OF TIMES, GUYS,
WHEN PEOPLE ARE COOKING PORK SPARE RIBS,
THEY APPLY THE "THREE, TWO, ONE" METHOD.
AND THAT'S BASICALLY THREE HOURS OUT IN SMOKE ON YOUR RACKS,
TWO HOURS WRAPPED IN FOIL OR PAN,
WHERE YOU CAN DO SOME TENDERIZATION TO THE MEAT,
THEN ONE HOUR BACK OUT IN THE SMOKE
TO TACK IT UP AND DRY IT IN.
IT'S A GREAT GUIDELINE JUST KIND OF TO KNOW WHAT TO EXPECT.
I THINK IT'S GONNA BE ABOUT ONE BITE TODAY,
AND YOU'RE EITHER GONNA WIN US OVER WITH ONE BITE
OR YOU'RE NOT.
Gray: SO, WE'RE COOKING
SOME REALLY GREAT-LOOKING PULLED SPARE RIBS TODAY.
I'M GONNA TAKE MY BIG, 12-INCH SCIMITAR,
AND I'M GONNA CUT RIGHT ALONG THE BONES
TO REMOVE ALL THE CARTILAGE.
ONCE THAT'S DONE, THERE'S A FLAP ON THE BACKSIDE OF THE RIBS,
AND I'M GONNA REMOVE THAT.
THEN I'M GONNA PULL THE MEMBRANE OFF THE BACK
BECAUSE I BELIEVE ONCE THAT MEMBRANE IS COOKED,
IT'S REALLY TOUGH, AND IT'S UNDESIRABLE IN THE MOUTH.
DO YOU REALLY HAVE GREEN GLOVES
TO MATCH YOUR BARBECUE SMOKER?
IT'S TO MATCH YOUR ENVY OF MY BARBECUE SMOKER.
I AM ENVIOUS OF THE GREEN.
DO YOU SPECIAL-ORDER THOSE?
YES. THEY'RE MADE JUST FOR ME.
Craig: I'M ENVIOUS OF YOUR PELLET.
[ LAUGHTER ]
RON HAS ONE NICE-LOOKING PELLET.
NOT MANY PEOPLE HAVE SEEN MY PELLET, CRAIG.
THAT ONE YouTube VIDEO.
SO, TODAY, WE'RE GONNA COOK THESE SPARE RIBS
WITH MY FLAVOR PROFILE,
AND WE'RE STARTING WITH A PRETTY MEDIUM-LIGHT COAT
OF ALL-PURPOSE RUB.
IT'S OUR BASE.
IT'S GOT OUR PEPPER AND OUR SALT, AND IT'S PRETTY SAVORY.
WE MOVE ON TO OUR RIB RUB, WHICH IS A LOT SWEETER.
IT'S GOT SOME HEAT TO IT.
WHEN A JUDGE TAKES A BITE OF MY RIB,
THE FIRST THING I WANT THEM TO THINK IS,
"MAN, THAT'S A TENDER, MOIST RIB THAT TASTES LIKE PORK."
Stretch: YOU KNOW, THIS MEAT'S LOOKING PRETTY GOOD.
THERE'S SOME NICE MARBLING EFFECTS IN HERE.
I'LL TRIM OFF SOME OF THAT EXTRA FAT.
BUT WE WANT THAT FAT TO RENDER DOWN
AND GIVE US SOME FLAVOR IN HERE.
WHEN IT COMES TO THE RIBS,
WE'RE GONNA TRY TO DO, LIKE, A TRIFECTA OF FLAVORS.
WE'RE GONNA COOK THE RIBS DIFFERENT FLAVORS,
DIFFERENT PROFILES, AND DIFFERENT TEMPERATURES.
THAT WAY, WE CAN CHOOSE FROM THE BEST OF THE BEST.
WE'RE GONNA COOK THEM WITH THE DIFFERENT MUSTARDS.
THAT'S GONNA BREAK DOWN THE MUSCLE TISSUE
AND MAKE THESE THINGS REALLY TENDER.
AND THEN WE'RE GONNA PUT RUB ON.
IT'S MY VERSION OF KANSAS CITY.
AGAIN, A LITTLE MORE HEAT, THEN SWEET.
IF WE WIN "PITMASTERS" -- LET ME REPHRASE THAT --
WHEN WE WIN "PITMASTERS," MAJOR BRAGGING RIGHTS.
THIS TOWN IS ALL ABOUT BARBECUE.
WE ARE TRIMMING THESE SPARE RIBS UP.
BASICALLY, I TRY TO FIND OUT WHERE THE END OF THE BONE IS,
AND THAT'S WHERE I'M CUTTING THEM.
I WANT TO MAKE SURE THAT MY RIBS ARE THE SAME WIDTH
THE ENTIRE DISTANCE OF THE RIB.
THE PROFILE THAT I'M REALLY TRYING TO MEET UP FOR MY RIBS
IS SWEET AND SPICY.
THE MIXTURE TOGETHER IS GONNA BE KANSAS CITY STYLE.
FIRST APPLICATION OF RUB THAT WE'RE PUTTING ON THESE RIBS
IS OUR SPICY RUB.
WE WANT TO MAKE SURE THAT'S HITTING THE MEAT FIRST.
NOW FOR TrueBud's SWEET.
I REALLY PRIDE MYSELF ON THE RIBS THAT I DELIVER.
I FEEL LIKE I'M THE BEST RIB COOKER IN THE NATION.
LET'S TALK ABOUT THE TEAMS COMPETING HERE TODAY.
ON THE RIGHT OVER HERE, WE HAVE ROD GRAY WITH PELLET ENVY.
HE WAS TEAM OF THE YEAR FOR KCBS IN 2009.
HE'S WINNING ALL THE TIME.
HE'S ONE OF THE TOP COMPETITORS OUT THERE.
HE'S BEEN AROUND BARBECUE COMPETITIONS, TUFFY,
ABOUT AS LONG AS YOU'VE HAD THAT HAIRCUT.
[ LAUGHTER ]
MY TEAMMATE TODAY IS MY WIFE, SHERI.
WE HAVE BEEN A BARBECUE TEAM SINCE 2002.
BARBECUE STARTED OUT AS A HOBBY.
THIS IS MY FULL-TIME PROFESSION NOW.
I'M A FULL-TIME COMPETITION-BARBECUE COOK.
WE HAVE MORE PERFECT SCORES IN BARBECUE
THAN PROBABLY ANY OTHER THREE OR FOUR TEAMS COMBINED.
2009, WE WERE THE NATIONAL CHAMPIONS IN BARBECUE.
TO BE THE "BBQ PITMASTERS" KANSAS CITY CHAMPION
REALLY, TRULY WOULD BE, LIKE, THE CROWNING JEWEL
ON OUR CAREER.
GUYS, OVER HERE IN THE MIDDLE,
WE'VE GOT STRETCH WITH GRINDERS BBQ.
AND WHILE STRETCH MIGHT NOT LOOK
LIKE A TYPICAL BARBECUE COMPETITOR,
HE DEFINITELY KNOWS HIS WAY AROUND A PIG.
I'M A LITTLE CURIOUS TO SEE
HOW CREATIVE HE'S GONNA GET WITH OUR TURN-INS.
HE'S A METAL SCULPTOR.
HE'S AN ARTSY KIND OF FELLOW.
I DON'T KNOW. WONDER WHAT THEY'RE GONNA LOOK LIKE.
Mixon: IF THAT'S THE CASE, THEN, I'M LOOKING TO SEE
INSIDE THE BOX SOME NICE LAYOUTS FROM HIM.
WHAT IF HE THINKS OUTSIDE THE BOX?
COMING FOR YOU.
Stretch: BARBECUE, OPEN FLAME, SHARP, POINTY OBJECTS,
AND RAW MEAT IS JUST FUN.
I THINK MY BARBECUE STYLE REPRESENTS KANSAS CITY
KIND OF IN AN OLD-SCHOOL WAY.
WHEN I HAVE TO COMPETE, IT'S KIND OF THE THRILL
OF RACING THE CLOCK AT THE SAME TIME,
AND THEN YOU HAVE GREAT COMPETITORS.
BUT I'VE BEEN FORTUNATE TO HAVE GRILLED MEAT ALL OVER THE WORLD,
SO IT'S NO PROBLEM COMPETING WITH THESE CATS.
OVER HERE ON THE FAR LEFT IS TIM GRANT,
TrueBud BBQ FROM TONGANOXIE, KANSAS.
ANOTHER TOP COMPETITOR.
I BELIEVE LAST YEAR, HE WAS THE 2011
KANSAS CITY BARBECUE SOCIETY RIB COOK OF THE YEAR,
SO, YOU KNOW, WITH THESE SPARE RIBS TODAY,
IT OUGHT TO BE A PERFECT ENTRY FOR HIM.
I EXPECT NOTHING LESS THAN AMAZING.
Grant: I'VE BEEN COOKING BARBECUE SINCE 2002.
TrueBud BARBECUE'S WON 11 GRAND CHAMPIONS.
WE'VE WON OVER $75,000.
WE DON'T COME TO ANY COMPETITION TO GET SECOND.
WE'RE SERIOUS ABOUT THE SPORT, AND WE'RE IN IT TO WIN IT.
RIBS ARE GOING ON THE GRILL AT 275,
AND THEY WILL TAKE 4 TO 5 HOURS TO COOK.
BUT THEY'LL BE ON THE GRILL FOR A COUPLE HOURS
BEFORE WE'LL COME BACK TO THEM.
THIS IS JUST THE POINT IN MY PIT WHERE I LIKE TO COOK MY RIBS.
IT'S RIGHT BEFORE THE HEAT AND THE SMOKE EXIT.
AND IT JUST SEEMS TO BE THE SWEET SPOT IN MY PIT
THAT I LIKE FOR COOKING MY RIBS.
WE'RE GONNA RUN MY PIT AT 275 DEGREES FOR 4 HOURS.
WE'RE GONNA SPLIT UP THE RIBS.
THAT WAY, WE CAN CHOOSE THE BEST ONES.
WE'RE GONNA PUT FOUR SLABS IN THIS CYLINDRICAL SMOKER.
IT'LL COOK FOR ABOUT 5 HOURS AT ABOUT 275.
WE'RE GONNA PUT ONE SLAB IN A CERAMIC SMOKER AT ABOUT 270.
THEN WE'RE GONNA PUT ONE IN THE PELLET SMOKER.
Grant: WHEN I LOOK OVER AT STRETCH'S RIG,
HE'S GOT FOUR COOKERS OVER THERE.
HE DOESN'T KNOW WHICH COOKER TO PUT HIS MEAT ON.
HE'S STRUGGLING WITH ONE.
HE'S GOT SMOKE JUST BLOWING OUT OF THE TOP OF IT.
I REALLY THINK STRETCH HAS GOT HIS HANDS FULL TODAY.
Stretch: LOOK AT YOU GUYS ALL STYLING OVER THERE.
YOU GUYS LOOK LIKE A RACE TEAM.
REALLY, ARE YOU GUYS EVEN WORKING?
Grant: WE'RE DONE. FOOD'S ON THE GRILL.
HEY, CRAIG, I THINK THESE GUYS ARE CHEATING.
THEY'RE DONE ALREADY, THEY SAID.
ROD'S ALREADY HITTING THE [BLEEP] OVER HERE.
HE'S HAVING A TOUGH DAY.
[ LAUGHTER ]
Grant: IT'S STILL PRETTY RUBBERY.
THESE BRISKET POINTS ARE NOT FULLY COOKED.
[BLEEP] FIRE IN THE HOLE!
NEED A FIRE EXTINGUISHER OVER THERE?
Narrator: WE'RE HERE AT THE AMERICAN ROYAL WORLD SERIES OF BARBECUE
IN KANSAS CITY, MISSOURI, WHERE THOUSANDS OF PEOPLE
HAVE COME TO SEE THE MIDWEST'S TOP PITMASTERS COMPETE.
Gray: THERE WE GO, BABY.
KANSAS CITY IS THE MELTING POT OF BARBECUE.
IT'S GROUND ZERO, AND YOU'RE HERE.
THE BASICS ARE BRISKET, RIBS, CHICKEN, AND SAUSAGE.
AUTHENTIC KANSAS CITY STYLE BARBECUE IS SEASONED MEAT
COOKED LOW AND SLOW WITH A SWEET/HOT COMBINATION SAUCE.
IT'S AS SIMPLE AS THAT. EVERYBODY LOVES IT.
Narrator: THINGS ARE HEATING UP AS OUR THREE PITMASTERS --
TIM, ROD, AND STRETCH --
CONTINUE TO SMOKE THEIR SPARE RIBS AND BURNT ENDS.
WILL KANSAS CITY LEGENDS ROD AND TIM TAKE THE LEAD,
OR WILL STRETCH'S CREATIVE COOKING HELP HIM
RUN CIRCLES AROUND THE COMPETITION?
MORE HEAT THAN SWEET.
RIGHT NOW, OUR PITMASTERS --
THEY SHOULD HAVE THEIR PORK SPARE RIBS
AND THEIR BRISKET POINT ALREADY FIRED UP.
BUT BEFORE THIS CHALLENGE IS OVER,
THERE'S A WHOLE LOT MORE TO BE DONE.
Franklin: IT'S ABOUT TIME FOR THESE GUYS TO BE WRAPPING THEIR MEAT.
IF I WAS DOING BURNT ENDS, I WOULD ABSOLUTELY USE FOIL.
IF I COOKED MY RIBS THE WHOLE TIME
UNTIL THEY WERE DONE WITHOUT WRAPPING,
THEY WOULD BE OVERSMOKED, THEY WOULD BE BITTER.
WRAPPING NOT ONLY DOES THAT THING
WHERE YOU'RE TRYING TO KEEP THE SMOKE AWAY
AND KEEP THEM TURNING DARK, IT'S GONNA TENDER THEM UP.
IT'S GONNA HELP INFUSE STEAM INSIDE OF THAT POUCH,
AND THAT'S ONE THING WHERE YOU PUT A LIQUID OF SOME KIND
AND THEN IT STARTS STEAMING INSIDE THE FOIL
AND GETS THEM TENDER.
WE COULDN'T HAVE GIVEN THEM TWO MORE APPROPRIATE MEATS TO COOK
TO CROWN "BBQ PITMASTERS" KANSAS CITY CHAMPION.
I WRAPPED MY BRISKET POINTS WITH ALUMINUM FOIL
AND A BRISKET MOP MADE UP OF A 12-OUNCE BEER, SOME WATER,
SOME WORCESTERSHIRE, SOME APPLE-CIDER VINEGAR,
EXTRA *** OLIVE OIL,
SOME OF THE BARBECUE SAUCE I'LL PUT ON THE BRISKET LATER,
A COUPLE TABLESPOONS OF THE RUB I'VE USED ON THE BRISKET POINTS,
CAYENNE PEPPER, SOME CELERY SEED,
AND A LITTLE BIT OF BEEF BASE.
AND I POUR ABOUT A QUARTER- TO A HALF-CUP IN
WITH EACH ONE OF THE BRISKET POINTS BEFORE I WRAP THEM UP,
AND IT'S GONNA TAKE ANOTHER TWO TO THREE HOURS TO FINISH THEM.
JUST LIKE CHRISTMAS.
THE RIBS HAVE BEEN ON THE SMOKER FOR TWO HOURS.
IT'S NOW TIME TO WRAP.
KANSAS CITY IS A SWEET-BARBECUE COMMUNITY,
AND EVERYONE HAS A SWEET TOOTH.
WE'RE GONNA PUT A LITTLE BED OF BROWN SUGAR DOWN, SOME HONEY,
LITTLE BIT OF APPLE JUICE, AND THEN WRAP THEM UP
AND PUT THEM BACK IN THE SMOKER AT 275 FOR 2 HOURS.
ONCE OUR MEAT'S ON THE SMOKERS,
WE'LL CHECK TEMPERATURES EVERY NOW AND THEN
TO MAKE SURE THEY'RE ACCURATE.
WE DON'T DO A LOT OF SPRITZING.
WE LET IT ALL HAPPEN INSIDE THE GRILL,
BUT WE'RE NOT EVEN GONNA OPEN IT UP AND WRAP THEM WITH FOIL.
WE DON'T REALLY HAVE TO DO TOO MUCH TO IT --
JUST PUT IT IN THERE, YOU KNOW, WALK AWAY, DRINK A BEER.
YOU KNOW, THE PROCESS, OR THE METHOD,
OF TAKING A BRISKET POINT AND TURNING IT INTO BURNT ENDS
TYPICALLY IS, YOU'RE GONNA SEASON IT,
PUT THOSE POINTS ON THE PIT,
AND GIVE IT THE RIGHT AMOUNT OF SMOKE.
AFTER THAT, YOU'RE GONNA CUT THEM INTO CUBES,
YOU'RE GONNA SAUCE THEM,
YOU'RE GONNA EITHER SERVE THEM THAT WAY
OR YOU'RE GONNA PUT THEM BACK ON THE PITS
FOR THE SAUCE TO SET.
I CUT THEM INTO ABOUT 1-INCH CUBES.
I LIKE TO RESERVE SOME OF MY AU JUS FROM THE BURNT END
THAT I'VE CAUGHT IN MY ALUMINUM FOIL.
I DRIZZLE THAT AU JUS BACK OVER THE TOP OF IT.
I COVER THEM, PUT THEM BACK ON THE SMOKE FOR ABOUT 15 MINUTES
TO LET IT STEAM IN THAT FLAVOR.
THEN I BRING THEM OFF AND EAT THEM LIKE POPCORN.
BEING THE TEXAN THAT I AM,
I REALLY LIKE TO KEEP IT SIMPLE AND JUST COOK IT WELL.
IF THAT'S YOUR PLAN, THAT'S THE PLAN I WOULD RUN.
I WOULDN'T CHANGE THAT.
IF THAT'S WHAT YOU DO, STICK TO IT.
YEAH, THAT'S EXACTLY RIGHT.
PLAN YOUR WORK. WORK YOUR PLAN.
GETTING READY TO TAKE THE BRISKET POINTS OFF.
WE'RE GONNA TAKE THEM OFF AND CUT THEM UP.
IT'S BEEN ON THE SMOKER FOR FOUR HOURS.
THAT ONE LOOKS REAL GOOD.
YOU CAN SEE, BASICALLY, IT'S GOT A REAL NICE CRUST TO IT.
WE'RE GONNA CUBE THEM.
THESE BRISKET POINTS ARE NOT FULLY COOKED.
YOU SEE THAT IT'S STILL PRETTY RUBBERY,
SO WE DEFINITELY GOT SOME HOURS THAT IT NEEDS
TO GO BACK INTO THE SMOKER TO BREAK DOWN THAT FAT.
WE'RE GONNA PUT THE NATURAL JUICES BACK INTO THE PAN,
PUT THEM BACK ON THE SMOKER FOR 3 HOURS AT 275.
Stretch: SO, I GOT THOSE BURNT-END TIPS I GOT TO MAKE.
I'M GONNA SLICE THE MEAT IN, LIKE, HALF-INCH STRIPS
AND THEN QUARTER THEM BACK DOWN INTO HALF-INCH CHUNKS.
SO, AFTER WE SLICE THEM DOWN,
WE'RE GONNA PUT THEM INTO A DUTCH OVEN.
THAT'S GONNA SEAR THE EDGES,
AND IN THERE, WE HAVE SOME OF OUR BARBECUE SAUCE,
AND WE'VE ADDED THE FAT RENDERINGS IN THERE
SO IT'S KIND OF LIKE AN AU JUS.
SO I'M HOPING THAT WILL JUST GIVE THEM
THAT EXTRA LITTLE BIT OF LOVE WE'RE LOOKING FOR.
[BLEEP]
FIRE IN THE HOLE!
YOU GUYS NEED A FIRE EXTINGUISHER OVER THERE?
Gray: UH-OH. THE FIRE DEPARTMENT WILL BE HERE SOON ENOUGH.
SO, I LOOK OVER, AND I SEE STRETCH'S CERAMIC COOKER,
AND I'M WONDERING,
"DOES HE REALLY KNOW WHAT'S GOING ON OVER THERE?"
Stretch: RIGHT NOW, THE CERAMIC COOKER OVER THERE,
WE HAVE CRANKED UP TO ABOUT 350 DEGREES.
WE'RE USING IT FOR FULL-ON SEARING.
IT LOOKS LIKE WE'RE OUT OF CONTROL, BUT WE'RE NOT.
Gray: WE'RE RUNNING SHORT ON TIME.
THAT'S A GOOD-LOOKING BURNT END RIGHT THERE.
I'M BUTCHERING ALL THESE RIBS UP.
LOOK HOW STRAIGHT THEY ARE.
I HOPE IT TURNS OUT AS GOOD AS IT LOOKS.
Narrator: OVER 70,000 PEOPLE ARE HERE
FOR THE BIGGEST BARBECUE CONTEST IN THE WORLD --
THE 33rd ANNUAL AMERICAN ROYAL WORLD SERIES OF BARBECUE.
Man: YEAH!
AFTER STRETCH'S PIT FIRE...
YOU GUYS NEED A FIRE EXTINGUISHER OVER THERE?
...THINGS HAVE SETTLED DOWN,
AND EVERYONE'S PUTTING THEIR FINAL TOUCHES ON THEIR MEAT.
Gray: THERE WE GO, BABY.
Narrator: WITH TIME RUNNING OUT,
ALL THREE PITMASTERS ARE ON THEIR WAY
TO SERVE UP THEIR BURNT ENDS, SPARE RIBS, AND REPUTATIONS...
Stretch: THAT'S THE WINNER, RIGHT THERE.
Narrator: ...IN HOPES OF GETTING CROWNED
"BBQ PITMASTERS" KANSAS CITY CHAMPION.
YOU KNOW, IT'S THE FINAL HOUR BEFORE TURN-IN.
THIS IS THE POINT WHERE IT CAN ALL COME TOGETHER
OR IT CAN ALL FALL APART.
YOU'RE MAKING CRITICAL DECISIONS --
WHEN TO CUT YOUR RIBS
TO WHEN TO PUT YOUR BURNT ENDS IN THE SAUCE
TO WHEN TO BUILD THOSE BOXES,
WHEN TO TAKE THEM OUT OF THE PIT.
WELL, IT COMES DOWN TO HOW YOU FINISH.
THAT'S WHAT'S GONNA DETERMINE WHO WINS THIS THING.
IF YOU'VE GOT AN AWESOME PRODUCT,
NOW IS THE TIME TO LET YOUR AWESOME PRODUCT SHINE THROUGH.
IF YOU DON'T HAVE AN AWESOME PRODUCT,
NOW IS THE LAST CHANCE YOU'VE GOT TO FIX IT.
THE FIRST THING I'M GONNA PULL OFF MY PIT IS MY RIBS.
THESE RIBS ARE VERY JUICY --
ALL THAT BROWN SUGAR JUST LIQUEFYING.
I'M GONNA SAUCE THEM UP WITH MY TrueBud SAUCE.
THIS SAUCE IS SWEET AND SPICY.
THAT'S WHAT KANSAS CITY BARBECUE'S ALL ABOUT.
I'M FOLLOWING IT UP WITH A LITTLE BIT MORE SEASONING.
THEN WE'RE GONNA FLIP THESE OVER.
WHAT I'M LOOKING AT RIGHT NOW IS DEFINITELY KANSAS CITY BARBECUE.
THIS IS CRUNCH TIME FOR US, YOU KNOW,
GETTING THESE RIBS COVERED BACK UP, SEASONED, AND SAUCED.
WE'RE GONNA PUT THESE RIBS IN THE WARMER.
THAT'S WHERE THEY'RE GONNA FINISH THE REST OF THEIR TIME.
AFTER I PULL MY RIBS OFF THE PIT,
I'M TURNING MY ATTENTION TO THE BURNT ENDS.
THAT FEELS PRETTY GOOD.
I'M GONNA MAKE SURE THE TEXTURE IS WHAT I NEED THEM TO BE,
GET READY TO SAUCE THEM.
POUR SOME ON THERE.
I WANT TO MIX IT IN.
THE SAUCE THAT WE'RE PUTTING ON THESE BURNT ENDS
ARE A NICE, SWEET SAUCE.
THAT'S WHAT KANSAS CITY IS ABOUT -- SWEET BARBECUE SAUCE.
THE JUDGES ARE GONNA LOVE THIS.
PUT THEM BACK ON SO THEY GLAZE A LITTLE BIT.
LOOK AT THAT.
AND THEN THEY'LL BE READY TO HIT THE JUDGES.
Gray: IT'S TIME TO PULL THE RIB.
WE DRAIN OFF ALL THE RENDERED FAT
OUT OF EACH ONE OF THEM INDIVIDUALLY,
OPEN THEM UP, WE DUST THE BACK OF THEM
WITH A LITTLE BIT OF OUR FINISHING POWDER,
AND THEN WE APPLY A LIGHT COAT OF OUR RIB SAUCE.
YOU MAY NOTICE I'M NOT GONNA PUT THEM BACK ON THE PIT.
I'M SIMPLY GOING TO CRIMP UP THE FOIL AGAIN.
THE GOAL IS THAT THE RESIDUAL HEAT WILL BE ENOUGH HEAT
TO SET THE SAUCE ON THE RIBS.
PITMASTERS, YOU GOT 30 MINUTES TILL TURN-IN.
LET'S DO IT RIGHT.
Stretch: SOMETHING SMELLS GOOD.
WE COOKED OUR RIBS ON DIFFERENT PITS AND DIFFERENT TEMPERATURES.
I'M BUTCHERING ALL THESE RIBS UP.
WE HAVE SO MANY VARIABLES GOING ON THAT WE'LL BE ABLE TO CHOOSE
THE BEST-LOOKING RIB THAT REPRESENTS KANSAS CITY BARBECUE.
TONS OF JUICE. LOOK AT THAT.
THAT'S THE WINNER.
IT'S NOT A DRY BEEF JERKY KIND OF RIB.
YOU SEE THEM RIBS DOWN THERE, BOYD?
HE'S DEMONSTRATING HOW TENDER THEY ARE.
DOESN'T LOOK GOOD TO ME.
LET'S HOPE THE JUDGES GET TO OUR RIBS BEFORE THOSE.
THAT MIGHT LEAVE A BAD TASTE IN YOUR MOUTH.
THIS IS A BARBECUE COMPETITION, BUT WE'RE THERE TO HAVE FUN.
I MEAN, I'M RUNNING AROUND WITH A FREAKING CAPE ON!
I FEEL VERY COMFORTABLE NOW.
Craig: MYRON'S GONNA LIKE THESE.
NOW, YOU READY FOR THE GELATIN OR NOT YET?
YEAH, GELATIN COMES NOW.
I GOT A SECRET LITTLE TRICK USING GELATIN AND OUR RUBS.
I'VE GROUND THEM DOWN INTO KIND OF A TURBO SAUCE
THAT I'M GONNA LACE, YOU KNOW, MY RIBS WITH.
WHAT WE'RE DOING IS ACTUALLY JUST SATURATING IT
WITH FLAVOR RIGHT NOW.
GOOD. DONE.
IT'S TIME TO GET OUR RIBS IN THE BOX.
THIS IS THE ONE THAT WAS MY FAVORITE.
OKAY.
A PRETTY SIMPLE PRESENTATION.
WE LAID SIX RIBS IN THE BOX IN THE BACK,
AND THEN WE LAY ANOTHER SIX ON TOP.
WHEN THE JUDGES OPEN THAT BOX,
I WANT TO GIVE THEM A GREAT, NICE VISUAL OF A SLAB OF RIBS.
ALL RIGHT, LET'S GO.
I'VE GOT TO GET MY RIBS CUT UP, MAKE SURE THAT THEY'RE PERFECT,
THE SIZES ARE PERFECT, AND THAT THE TASTE IS WHAT I NEED TO BE.
THIS RACK HERE LOOKS VERY GOOD.
I HOPE IT TURNS OUT AS GOOD AS IT LOOKS.
IT'S CUTTING REAL NICE.
Grant: GOOD?
MM-HMM. NICE AND TENDER.
ALL RIGHT, PERFECT.
I WANT TO MAKE SURE THAT WHEN I TAKE A BITE,
IT LEAVES A BITE IMPRINT IN THE MEAT
AND IT DOESN'T PULL AWAY FROM THE BONE.
THOSE LOOK GOOD.
LOOK HOW STRAIGHT THEY ARE.
THEY'RE PERFECT IN THE BACK.
COULDN'T ASK FOR MORE.
PITMASTERS, WE'RE DOWN TO 15 MINUTES.
HERE'S WHAT WE'LL DO --
WE'RE GONNA ARRANGE THE ONES IN THE FRONT.
WE'LL PILE THEM UP IN THE BACK.
FIRST TEAM TO TURN IN -- 1st PLACE.
WHICH ONE IS YOUR PORK SPARE RIB?
THIS ONE ON THE RIGHT.
OKAY, AND THIS ONE'S YOUR BRISKET POINT.
RIGHT HERE. YEP. THAT'S THE BURNT ENDS.
OKAY. GRAB A NUMBER.
OKAY. NUMBER 3.
AND YOU'LL GRAB A NUMBER HERE FOR YOUR PORK SPARE RIBS.
ALL RIGHT.
NUMBER 1.
I FELT THAT I'VE DONE MY BEST JOB.
IT'S UP TO THEM AT THIS POINT IN TIME.
10 MINUTES TILL TURN-IN.
MAKE IT TENDER. MAKE IT GOOD.
Sheri: LET'S START ON THE BRISKET.
ALL RIGHT.
IT'S TIME TO GET THE BURNT ENDS READY TO GO IN THE TURN-IN BOX.
ONCE WE GET OUR BRISKET POINTS CUBED UP
AND TURNED INTO BURNT ENDS...
THAT'S A GOOD-LOOKING BURNT END RIGHT THERE.
...IT'S IMPORTANT THAT WE HIT THEM WITH THE DUST
A COUPLE OF TIMES AND ALSO TO GET THEM TOSSED IN SOME SAUCE.
OH.
IF YOU ORDERED BURNT ENDS IN KANSAS CITY,
YOU'D GET THIS BIG PLATE OF BURNT ENDS
IN A COMPLETELY RANDOM, UNORGANIZED PATTERN,
SO THAT'S WHAT WE DO.
Gray: I THINK THOSE WILL WORK.
Sheri: OKAY.
I'M PRETTY CONFIDENT IN MY BARBECUE.
I'M FEELING PRETTY GOOD.
SPARE RIBS ON THE RIGHT HERE.
BURNT ENDS ARE RIGHT HERE.
OKAY, LET'S TAKE A NUMBER.
NUMBER 1.
IF YOU'LL TAKE A NUMBER FOR YOUR PORK SPARE RIBS.
NUMBER 3.
WIN OR LOSE, IF YOU'VE DONE THE BEST YOU CAN,
THERE'S NOTHING MORE YOU CAN DO ABOUT IT.
PITMASTERS, ONE MINUTE TILL TURN-IN.
Stretch: THEY'RE SO [BLEEP] GOOD RIGHT NOW, CRAIG,
I DON'T EVEN WANT TO ADD ANY SAUCE TO THEM.
Craig: LET'S NOT EVEN SHARE. [ LAUGHS ]
THE BURNT ENDS WERE A LITTLE WELL-DONE, BUT RIGHT ON.
I REALLY LIKE THE FLAVOR PROFILE.
I LIKE THE CRISPINESS OF THEM.
THAT'S NUMBERED RIGHT THERE. THAT'S THE WINNER.
IT'S DAMN GOOD.
LET'S DO THIS.
I'M FEELING REALLY GOOD ALL AROUND.
IT'S JUST GONNA COME DOWN TO FLAVOR PROFILE AND TENDERNESS.
I WANT YOU TO TAKE A NUMBER FOR YOUR BURNT ENDS.
NUMBER 2.
NOW, IF YOU'LL TAKE A NUMBER HERE
FOR YOUR PORK SPARE RIBS.
2 AGAIN.
GOOD LUCK TO YOU.
GO ON AROUND IN THE BACK.
WATCH THEM CRITIQUE YOUR MEAT.
GOOD LUCK.
THIS IS WHAT MAKES OR BREAKS US RIGHT HERE.
GOOD LUCK.
THAT IS JUST A PERFECT RIB.
THIS IS AUTHENTIC KANSAS CITY STYLE BARBECUE.
Narrator: WE'RE HERE IN KANSAS CITY, MISSOURI,
WHERE THE PITS ARE OUT AND THE MEATS ARE IN THE JUDGES' BOXES.
WILL STRETCH'S CREATIVE 'CUE HOLD UP
TO TRIED AND TRUE FLAVORS
OF ROD AND TIM'S BURNT ENDS AND SPARE RIBS
OR WILL STRETCH'S BURNT ENDS BURN HIM IN THE END?
AT STAKE, THE BRAGGING RIGHTS
AS "BBQ PITMASTERS" KANSAS CITY CHAMPION.
[ CHEERS AND APPLAUSE ]
YOU KNOW, GUYS, THE STANDARDS FOR BARBECUE
IN KANSAS CITY ARE SUPER-HIGH.
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 BACK IN THE PIT.
HOW DO YOU GUYS FEEL ABOUT IT?
I THINK WE ROCKED IT OUT OVER IN OUR TOWN.
I'M A LITTLE NERVOUS MYSELF.
I'M NOT SURE I'LL TAKE THEIR CRITICISM VERY WELL AT ALL.
ALL RIGHT, LET'S JUDGE BOX NUMBER 1 FOR APPEARANCE.
BOX NUMBER 1, THAT'S ME -- TrueBud.
Franklin: WHEN JUDGING SPARE RIBS FOR APPEARANCE,
I WANT TO SEE EQUALLY SIZED RIBS,
I WANT THEM TO BE GLAZY WITHOUT BEING TOO STICKY,
AND MOST IMPORTANTLY,
I'M LOOKING FOR A NICE MAHOGANY COLOR.
WOW.
I HEARD A "WOW" FROM THE JUDGES.
IT LOOKS GOOD FROM HERE.
Stone: ALL RIGHT, LET'S TAKE A LOOK AT ENTRY NUMBER 2
AND JUDGE FOR APPEARANCE.
THAT'S ME. THAT'S ME. THAT'S GRINDERS.
WELL, IT LOOKS LIKE SOMEBODY DROPPED YOUR BOX.
ALL RIGHT, LET'S LOOK AT BOX NUMBER 3
AND JUDGE THESE RIBS FOR APPEARANCE.
NUMBER 3. THAT'S ME -- PELLET ENVY.
Grant: THAT DOESN'T LOOK BAD.
BOX FULL OF MEAT, BABY. BOX FULL OF MEAT.
ALL RIGHT, GUYS.
I CAN'T WAIT ANY LONGER TO TASTE
SOME OF THIS AUTHENTIC-STYLE KANSAS CITY BARBECUE.
GRAB YOURSELF SOME OF THOSE SPARE RIBS.
NUMBER 1.
BOX NUMBER 1. THAT'S ME.
ALL RIGHT.
ONE RIGHT OFF THE FRONT ROW.
THAT'S WHAT I WAS HOPING FOR.
BEST STUFF'S IN THE FRONT.
AND NUMBER 2.
THAT'S ME.
RATHER THAN SOAK THEM,
I GAVE A LINEAR LINE OF SAUCE DOWN EACH RIB.
WHAT DO YOU THINK ABOUT THAT?
I DON'T THINK I'D WANT TO EAT IT.
[ LAUGHS ]
NUMBER 3.
3. THAT'S ME -- PELLET ENVY.
UH-OH.
REALLY STUDIED THAT, PULLING IT OUT OF THE BOX.
ALL RIGHT, GUYS, NOW THAT WE HAVE OUR SPARE RIBS,
LET'S DIG IN AND MARK OUR SCORES FOR TASTE AND TENDERNESS.
LET'S START JUDGING OUR NUMBER-1 ENTRY.
BOX NUMBER 1 -- THAT'S ME.
Stone: WHAT I'M LOOKING FOR WHEN JUDGING PORK SPARE RIBS --
I WANT A LITTLE BIT OF SWEET,
MAYBE A LITTLE BIT OF HEAT TO FINISH.
OOH, MYRON LOOKED LIKE HE HAD TO PULL A LITTLE ON THAT ONE.
HE'S TAKING A SECOND BITE -- THAT'S GOOD.
LET'S START JUDGING ENTRY NUMBER 2.
NUMBER 2 -- GRINDERS. THAT'S ME.
THERE WE GO.
Gray: OH, THAT WAS A NOD TO THE BARBECUE GODS RIGHT THERE
FROM MYRON.
LOOK AT THAT BITE. THAT LOOKS GOOD.
GIDDY-UP, AARON.
HE'S CONCERNED ABOUT THAT LINE OF BARBECUE SAUCE ON IT.
OH.
Grant: THAT DIDN'T LOOK GOOD.
LET'S JUDGE OUR NUMBER-3 ENTRANCE.
NUMBER 3 -- THAT'S PELLET ENVY.
MYRON ACTUALLY LOOKS HUNGRY.
DID MYRON NOD?
Grant: IT LOOKED LIKE A NOD TO ME.
OH!
DOUBLE BITE. THREE BITES.
I THINK HE'S EATING A CORN ON THE COB RIGHT THERE.
THAT WAS THREE BITES IN A ROW.
NOW THAT WE'VE JUDGED OUR SPARE RIBS,
LET'S TALK ABOUT ENTRY NUMBER 1.
THAT'S ME -- TrueBud BBQ.
Franklin: I THOUGHT NUMBER 1 LOOKED AWESOME.
YES.
I LOVED HOW THEY APPROACHED THE SAUCE.
IT WAS A NICE GLAZE. IT WASN'T HEAVY.
I THOUGHT IT WAS A REALLY GREAT LOOKING BOX.
WOW, THAT'S A HUGE COMPLIMENT.
AND THE SAUCE ON IT -- IT HAD A SWEET KICK TO IT.
THE RUB THEY USED HAD A LITTLE BITE.
ONLY THING IS -- IT HAD A LITTLE TUG ON THE RIB.
I SAW THAT ON HIS A LITTLE BIT.
I SAW IT WHEN HE TOOK THAT FIRST BITE.
IT WASN'T A BAD TUG.
JUST A LITTLE BIT FARTHER,
I THINK THEY WOULD HAVE BEEN JUST ABOUT PERFECT.
I WISH I'D HAVE HAD JUST A TOUCH MORE TIME,
MAKE THEM A LITTLE BIT MORE TENDER.
THAT'S GONNA BE MY EXCUSE WHEN THEY SAY
MY BURNT ENDS WERE TOO TIGHT.
ALL RIGHT, GUYS, LET'S TALK ABOUT ENTRY NUMBER 2
ON PORK SPARE RIBS.
HERE'S ME -- GRINDERS.
Mixon: NUMBER 2 TO ME -- I LIKED THE LOOK OF THE BOX.
IT WAS CREATIVE. IT WAS APPEALING TO ME.
YEAH, BABY!
Mixon: IT WAS TENDER, THE SAUCE WAS GOOD,
BUT THE TOP IS BURNT.
THAT JUST OFFSET EVERYTHING ELSE THAT WAS GOOD ABOUT IT.
WE PUT IT BACK IN JUST TO GIVE IT A LITTLE MORE HEAT,
AND THAT'S WHAT DID IT RIGHT THERE.
Stone: WHOEVER COOKED THESE DIDN'T MANAGE THEIR FIRE WELL.
IT HAD A BITTERNESS.
POOR FIRE MANAGEMENT.
IT'S BITTER, IT'S CREOSOTE-Y. IT'S JUST DIRTY-TASTING.
I LIKE THE WAY Y'ALL USE "POOR FIRE MANAGEMENT" FOR BURNT.
OOH!
YEAH.
Y'ALL READY TO TALK ABOUT NUMBER 3?
NUMBER 3 -- THAT'S ME.
I LOOKED AT NUMBER 3,
AND IT MADE ME JUST WANT TO TAKE THEM ALL.
IT LOOKED COOL IN THE BOX.
I MEAN, IT WAS REAL NEAT.
THE GLAZE ON IT WAS VERY THIN.
THAT IS JUST -- I MEAN, THAT IS A BY-THE-BOOK PERFECT COLOR.
THAT LOOKS REALLY, REALLY GOOD.
AARON'S LIKING IT RIGHT OFF THE BAT.
Grant: YEP. THAT'S A PRETTY GOOD COMMENT.
THE TENDERNESS WAS JUST ABOUT DEAD SPOT-ON.
THIS IS AUTHENTIC KANSAS CITY STYLE BARBECUE.
THAT'S THE WAY IT OUGHT TO BE.
Stretch: WOW.
WELL, IT'S GONNA BE A CLOSE ONE.
YOU GUYS WANT TO SIT NEXT TO EACH OTHER?
[ CHUCKLES ]
ALL RIGHT, GUYS, I'M STILL HUNGRY.
LET'S TAKE A LOOK AT THESE KANSAS CITY BURNT ENDS
AND MARK OUR SCORES FOR APPEARANCE.
Franklin: LET'S START WITH NUMBER 1.
Gray: NUMBER 1. THAT'S ME -- PELLET ENVY.
Mixon: THE APPEARANCE OF BURNT ENDS HERE IN KANSAS CITY SHOULD BE
LIKE A 1-INCH SQUARE LITTLE MORSEL OF MEAT.
YOU WANT IT TOSSED LIGHTLY IN THE SAUCE,
AND YOU WANT MOISTURE THERE.
AND YOU OUGHT TO BE ABLE TO SEE THAT IN THAT BOX.
YEAH.
WAS THERE ANY DESIGN TO IT?
THOUGHT ABOUT SPELLING OUT "HI, TUFFY,"
BUT I WAS RUNNING OUT OF TIME.
[ LAUGHS ]
Franklin: AND NUMBER 2.
THAT'S ME AGAIN. THAT'S GRINDERS.
OH!
THAT IS A BURNT END.
I SEE WHERE THEY GET THEIR NAME FROM.
IT'S UNCONVENTIONAL, YES.
AND NUMBER 3 FOR APPEARANCE.
BOX NUMBER 3 -- THAT'S ME.
LOOK AT THE SIZE OF THOSE CHUNKS.
YOU GUYS TOTALLY WENT FOR THE MONSTER CUTS.
ALL RIGHT, GUYS, LET'S DIG IN
AND JUDGE THESE BURNT ENDS FOR TASTE AND TENDERNESS.
ALL RIGHT, HERE WE GO.
Stone: WHAT I WANT TO TASTE
WHEN JUDGING KANSAS CITY STYLE BURNT ENDS IS,
I WANT SOME SMOKE, I WANT THAT NICE BEEF FLAVOR,
A LITTLE BIT OF THAT KANSAS CITY STYLE BARBECUE SAUCE,
AND I WANT IT TO BE MOIST.
LET'S MARK DOWN SOME SCORES FOR TASTE AND TENDERNESS.
START WITH NUMBER 1.
NUMBER 1. THAT'S ME -- PELLET ENVY.
Grant: LOOKED LIKE PRETTY EASY BITES.
AARON GAVE ME A LITTLE SHAKE THERE.
I DON'T KNOW IF THAT'S POSITIVE
OR I'M READING SOMETHING INTO IT,
BUT I GOT A LITTLE HEAD NOD.
LET'S START JUDGING ENTRY NUMBER 2.
2 IS ME -- GRINDERS.
COME ON, BABY.
BRING IT HOME.
UH-OH.
THAT'S NOT GOOD.
UH-OH.
LET'S JUDGE OUR NUMBER 3 ENTRY.
THAT'S ME.
MYRON JUST TOOK THE WHOLE THING,
SO THAT'S A POSITIVE FOR ME.
LET'S SEE WHAT THE RESULTS ARE.
ALL RIGHT, NOW THAT WE'VE SCORED OUR BURNT ENDS
FOR TASTE, TENDERNESS, AND APPEARANCE,
LET'S TALK ABOUT THEM.
WHAT'D YOU GUYS THINK ABOUT NUMBER 1?
NUMBER 1. THAT'S ME -- PELLET ENVY.
GOOD LUCK, ROD.
Stone: WHEN I LOOKED AT NUMBER 1, I LIKED THE FACT
THAT THE PITMASTER PUT SO MANY BURNT ENDS IN THE BOX
AND THAT THEY ALL SEEMED LIKE THEY WERE GONNA BE GOOD TO EAT.
LUCKY, BROTHER. LUCKY.
I DIDN'T SEE THAT COMING.
AND THE MEAT WAS GOOD.
IT WAS TENDER, THE SMOKE RING WAS THERE,
IT WAS EYE-APPEALING, IT WAS MOIST, IT WAS WET-LOOKING.
BOTH OF MINE ATE GREAT.
I THOUGHT THE FLAVOR WAS GOOD.
THEY WERE LIGHTLY SAUCED.
THERE WAS SOME SAUCE THERE, BUT IT WASN'T TOO HEAVY.
LIKE YOU GUYS, I'M REALLY STRUGGLING
TO COME UP WITH SOMETHING NEGATIVE HERE
'CAUSE THESE ARE GREAT KANSAS CITY STYLE BURNT ENDS.
WOW. WOW.
I'M HAPPY.
WHAT'D YOU THINK OF NUMBER 2?
NUMBER 2 -- GRINDERS. HERE WE GO.
THIS IS WHAT MAKES OR BREAKS US RIGHT HERE.
YEP. GOOD LUCK, MAN.
Franklin: I REALIZE WE CALL THESE BURNT ENDS,
BUT THAT DOESN'T LITERALLY MEAN BURNT TO A CRISP.
THIS THING CRUSHED MY PALATE.
I DIDN'T WANT TO EVEN EAT IT.
OH, MAN!
ANY FLAVOR THAT HAPPENED TO BE THERE
PROBABLY HAD SOME SAUCE ON IT.
THAT'S REALLY WHAT CHARRED THE OUTSIDE.
IT TURNED IT BITTER.
THIS WAS A REALLY, REALLY ROUGH ENTRY.
I'M HARD-PRESSED TO FIND ANYTHING
THAT I REALLY LIKE ABOUT IT.
TALK ABOUT NUMBER 3.
BOX NUMBER 3. THAT'S ME -- TrueBud BBQ.
NUMBER 3, TO ME, LOOKING AT THE BOX -- IT LOOKED DARK TO ME.
WOW.
I THOUGHT IT MIGHT HAVE BEEN A TAD OVERCOOKED
OR THEY HAD LET IT SIT IN THE GLAZE OR SAUCE A LITTLE TOO LONG
AND LET IT CARAMELIZE TOO LONG.
OOH.
BUT WHEN I BIT INTO IT, IT HAD A GREAT FLAVOR.
THE TENDERNESS WAS THERE.
THE MOISTURE WAS THERE.
Stone: I THOUGHT IT HAD GOOD TEXTURE.
A LITTLE BIT OF HEAT THERE, BUT I LIKE THAT ON BEEF.
THAT WAS DEFINITELY MY JAM, TOO.
I REALLY ENJOYED IT. IT WAS GOOD.
MAN, THIS IS GONNA BE A CLOSE CALL, GUYS.
SOUNDS LIKE THEY LIKED THEM.
WE CAME HERE TO KANSAS CITY
TO GET SOME AUTHENTIC KANSAS CITY STYLE BARBECUE.
I THINK WE GOT EXACTLY THAT.
I SAY WE FIND OUT WHO'S GONNA BE
THE "BBQ PITMASTERS" KANSAS CITY CHAMPION
AND GO TALLY UP SOME SCORES.
ALL RIGHT.
YOU GUYS ARE REALLY KICKING IT HERE, MAN.
IT'S GONNA BE A CLOSE CALL.
BRING IT ON.
LET'S GO SEE WHAT THESE JUDGES HAVE TO SAY.
I'M FEELING REALLY CONFIDENT.
WHATEVER YOU GUYS HAVE -- BRING IT ON.
THERE ARE ALL KINDS OF EMOTIONS RUNNING THROUGH MY MIND.
THE WINNER OF "BBQ PITMASTERS," KANSAS CITY, MISSOURI, IS...
Narrator: IT'S THE MOMENT OF TRUTH
HERE AT THE AMERICAN ROYAL WORLD SERIES OF BARBECUE.
THREE OF KANSAS CITY'S TOP PITMASTERS
HAVE PUT THEIR PORK SPARE RIBS AND BURNT ENDS TO THE TEST,
AND NOW IT'S TIME TO FIND OUT WHO'S GOT THE BEST 'CUE IN TOWN.
[ CHEERING ]
Mixon: PITMASTERS, WE'VE FINISHED SCORING YOUR MEATS,
AND WE'VE TOTALED THE SCORES.
WHO WANTS TO FIND OUT
WHO IS THE "BBQ PITMASTERS" KANSAS CITY CHAMPION?
THEY DO!
STRETCH, I GOT TO KNOW BEFORE WE MOVE ON ANY FURTHER,
ARE YOU, LIKE, A BARBECUE SUPERHERO OR SOMETHING,
OUT HERE WITH THE CAPE AND ALL?
I'D LIKE TO THINK I WAS, BUT WE'LL HAVE TO SEE
WHAT YOU GUYS SAY ABOUT THE WHOLE THING.
ARE YOU BULLETPROOF?
WHATEVER YOU GUYS HAVE, BRING IT ON.
I'M READY FOR RESULTS.
WELL, YOU'VE GOT A GOOD LOOK.
WE LIKE THAT. DON'T WE, GUYS?!
[ CHEERS AND APPLAUSE ]
[ LAUGHTER ]
Stretch: YOU'RE STANDING IN FRONT OF THOSE JUDGES,
AND YOU START GETTING A LITTLE ANXIOUS,
YOU'RE GETTING A LITTLE WORRIED.
I THINK MY RIBS KICKED BUTT.
I ENJOY MY BURNT ENDS, BUT THEY WERE A LITTLE WELL-DONE.
I'M FEELING REALLY CONFIDENT.
I REALLY THINK THAT THE PRODUCT THAT I TURNED IN
IS EXACTLY WHAT THEY WERE LOOKING FOR.
I'M KNOWN FOR RIBS IN KANSAS CITY.
THE JUDGES REALLY ENJOYED THEM.
Gray: THE JUDGES SEEMED TO LIKE THE FLAVOR OF OUR PORK RIBS,
AND THEY LIKED THE FLAVOR AND THE APPEARANCE
OF OUR BURNT ENDS.
TO WIN THIS WOULD BE A REALLY, REALLY BIG DEAL.
IT'D SHOW PEOPLE THAT PELLET ENVY'S STILL COMPETITIVE.
Stone: PITMASTERS, YOU COOKED SOME AMAZING BARBECUE TODAY.
YOUR PORK SPARE RIBS AND BURNT ENDS MET
ALL OF THE EXPECTATIONS THAT WE HAD
FROM THREE OF THE BEST PITMASTERS FROM KANSAS CITY.
WHO HAD ENTRY NUMBER 2 IN SPARE RIBS TODAY?
STRETCH.
I LIKED THE WAY YOU STACKED THE RIBS,
AND WHEN I LOOKED AT THAT COLOR,
I DIDN'T KNOW HOW THEY WERE GONNA CHEW,
BUT WHEN I PUT THEM IN MY MOUTH,
THEY ACTUALLY HAD A GREAT TEXTURE.
I'LL TAKE THAT.
RIBS. WHO WAS NUMBER 3?
I WAS NUMBER 3, AARON.
THEY WERE COOKED PERFECTLY.
WE TRIED TO PUT OUR BEST MEAT IN THE BOX,
AND HONESTLY, I THINK WE DID THAT.
THANK YOU VERY MUCH.
Mixon: WHO'S NUMBER 1 RIB BOX?
THAT'S ME.
IT WAS A GOOD-LOOKING BOX. I HAVE TO GIVE YOU THAT. IT WAS.
IT HAD GREAT COLOR.
THE SHINE WAS LIKE A NEW PENNY.
THE ONLY THING WAS IT HAD A LITTLE TUG TO THE RIBS.
THE ONE I HAD JUST NEEDED A LITTLE MORE TIME, MAYBE,
BUT THEY WERE GREAT.
THANK YOU, SIR.
WHO'S NUMBER 2 ON THE BURNT ENDS?
WE GOT NUMBER 2.
WHAT HAPPENED WITH THAT?
I THINK THE FIRE GOT AWAY FROM US A LITTLE BIT HERE AND THERE
AND, YOU KNOW, IT HAPPENS.
ARE YOU USED TO COOKING WAGYU?
NO, I AM NOT.
YOU THINK IT COOKED OUT AND RENDERED A LITTLE FASTER
THAN YOU WERE USED TO?
YOU KNOW, WHEN THESE GUYS LEFT THEIR PIECES IN LARGER CHUNKS,
I DON'T THINK WE WOULD HAVE BEEN AS DARK AND/OR WELL-DONE
IF THEY'D STAYED IN A LARGER PIECE VERSUS THE SMALLER CHUNKS.
ALL RIGHT.
Y'ALL READY TO FIND OUT WHO THIRD PLACE IS GONNA BE?
BRING IT ON.
ALL RIGHT, THIRD PLACE IS...
...STRETCH FROM GRINDERS BARBECUE.
[ CHEERS AND APPLAUSE ]
Man: TOP 3.
TOP 3.
SORRY YOU ENDED UP IN THIRD PLACE.
UNFORTUNATELY, YOUR BURNT ENDS WERE A LITTLE TOO BURNT FOR US.
WELL, THANKS FOR THE OPPORTUNITY.
ALL RIGHT, WELL, WE'RE THIRD.
[ LAUGHS ]
NOT LAST, BUT THIRD.
TOP 3 BARBECUE, BABY.
THAT'S WHAT I'M TALKING ABOUT.
IT'S AN HONOR TO BE IN THERE.
IT WOULD HAVE BEEN NICE TO BE PITMASTER NUMBER 1,
BUT WE'RE STILL GONNA ROCK 'N' ROLL.
Stone: IT'S DOWN TO TIM GRANT OF TrueBud BBQ
AND ROD GRAY OF PELLET ENVY.
YOU BOTH COOKED SUPER FOOD TODAY,
AND IT WAS REALLY CLOSE, BUT ONLY ONE OF YOU CAN WIN
THE $2,000 COURTESY OF JACK'S OLD SOUTH
AND, MORE IMPORTANTLY, THE BRAGGING RIGHTS
OF "BBQ PITMASTERS" KANSAS CITY CHAMPION.
[ CHEERS AND APPLAUSE ]
ROD, YOU THINK YOU'VE GOT THIS THING WON?
I TOLD YOU WHEN WE STARTED
YOU'D BE STANDING IN LINE FOR MY BARBECUE.
[ LAUGHS ]
[ CHEERS AND APPLAUSE ]
Mixon: TIM, HOW YOU FEELING RIGHT NOW?
ARE YOU A LITTLE NERVOUS?
I'M PRETTY CONFIDENT. I HAD A PRETTY GOOD COOK.
AND I KNOW YOU GUYS ARE GREAT JUDGES.
ROD'S A GREAT COOK, BUT I THINK I'VE GOT THIS ONE.
WELL, YOU'RE RIGHT. WE ARE GREAT JUDGES.
NOW, ABOUT ROD BEING A GREAT COOK OR NOT --
WE DON'T KNOW YET.
YOU MAY BE THE GREAT COOK HERE TODAY.
THAT'S TRUE.
WELL, THE WINNER OF "BBQ PITMASTERS"
HERE IN KANSAS CITY, MISSOURI,
AND THE ONE WHOSE BRISKET POINT AND PORK SPARE RIB
TRULY DO REPRESENT THE BEST OF KANSAS CITY BARBECUE IS...
...ROD GRAY! PELLET ENVY!
[ CHEERS AND APPLAUSE ]
YES.
OH, I LOVE THIS.
YEAH!
YEAH!
IT ACTUALLY FEELS BETTER THAN I THOUGHT IT WOULD BE
TO BE NAMED "BBQ PITMASTERS" KANSAS CITY CHAMPION.
IT'S REALLY AN UNFORGETTABLE FEELING,
AND THIS WAS REALLY SPECIAL.
LET'S GIVE A BIG ROUND OF APPLAUSE
TO TODAY'S SECOND-PLACE FINISHER,
TIM GRANT OF TrueBud BBQ.
YOU PUT IN SOME GREAT BARBECUE.
YEAH!
TODAY'S SECOND-PLACE FINISHER TURNED IN
SOME REALLY GREAT PRODUCT,
BUT IT CAME DOWN TO A RIB WITH JUST A LITTLE BIT TOO MUCH TUG.
Grant: A LITTLE BIT DISAPPOINTED, BUT I DON'T MIND LOSING TO ROD.
TIM, YOUR BARBECUE WAS AMAZING.
IT WAS REALLY CLOSE. YOU DID A GREAT JOB.
WE'RE LEAVING DISAPPOINTED, BUT WE DID OUR BEST.
TrueBud BBQ'S GONNA LIVE ON TO COOK ANOTHER DAY.
Mixon: PELLET ENVY'S SPARE RIBS HAD
THAT RED MAHOGANY-LOOKING COLOR YOU'RE LOOKING FOR,
AND THE SAUCE COMPLEMENTED ALL THE WAY THROUGH.
Franklin: PELLET ENVY'S BURNT ENDS WERE COOKED PERFECTLY,
THEY WERE SMOKY, THEY WERE SAUCED WELL --
BEAUTIFUL SUBMISSION.
PELLET ENVY PRODUCES KICK-*** KANSAS CITY STYLE BARBECUE.
[ CHEERS AND APPLAUSE ]
AND I CAME HERE TO WIN, SO I FEEL GREAT ABOUT IT.