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Narrator: THIS SEASON ON "BBQ PITMASTERS"...
WHOO-WEE! GO-OD.
WHOO! AS PRETTY AS A ROSE RIGHT THERE.
WE'RE TRAVELING TO SOME OF
THE BEST BARBECUE COMPETITIONS IN THE COUNTRY...
[ GRUNTS ]
IT'S GAME TIME NOW.
...WHERE, EACH WEEK,
THREE TEAMS WILL BATTLE IT OUT...
COMING IN HOT.
Man: THAT'S GONNA BE PERFECT!
[ CLUCKS ]
...TO EARN A SPOT IN THE WINNER-TAKE-ALL FINALE.
FIRST PLACE.
Stone: YOU BETTER BE THE BEST.
WE'RE NOT MESSING AROUND TODAY.
I AIN'T SCARED.
27 OF AMERICA'S BEST BARBECUE TEAMS
ARE COMPETING FOR $50,000...
I GOT TO DO WHATEVER IT'S GONNA TAKE TO WIN THIS THING.
NOW, THAT'S A FIRE!
WHOA. THEY ARE SMOKING-HOT.
Narrator: ...A SPOT IN THE KINGSFORD INVITATIONAL...
I KNOW THAT'S HOW WE COOK IT IN GEORGIA.
KEEP TALKING, BABY.
IT WAS COOKED PERFECTLY.
BUT WHEN I TOOK A BITE, I GOT HAPPY.
Narrator: ...AND THE COVETED TITLE
OF KINGSFORD BBQ PITMASTERS GRAND CHAMPION.
LET'S GET THE SHOW STARTED.
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
OSAGE CITY, KANSAS, IS PLAYING HOST
TO THE 10th ANNUAL SMOKE IN THE SPRING BBQ CONTEST.
[ CHEERS AND APPLAUSE ]
AND FANS OF KANSAS CITY BARBECUE HAVE FLOCKED FROM ALL OVER
TO SEE SOME REAL PROS IN ACTION.
KANSAS IS ONE OF THE BARBECUE MECCAS.
THERE ARE OVER 100 BARBECUE RESTAURANTS.
IT'S THE HOME OF THE KANSAS CITY BARBECUE SOCIETY
AND IS ALSO HOME TO OVER 100 BARBECUE CONTESTS PER YEAR.
KANSAS IS FEEDING THE WORLD GREAT BARBECUE.
Narrator: IN THE MIDDLE OF IT ALL, THREE PITMASTERS
FROM MISSOURI, GEORGIA, AND OREGON
HAVE COME WITH ONE GOAL --
CRUSH THE COMPETITION AND HEAD HOME A WINNER.
Mixon: YOU THREE ALL HAVE WON YOUR SHARE OF GRAND CHAMPIONSHIPS,
BUT I DON'T CARE IF YOU'VE BEEN CROWNED
THE DUKE OR DUCHESS OF EARL.
I WANT TO SEE YOUR BEST TODAY.
ARE Y'ALL GONNA BRING IT?
OH, YEAH!
Mixon: FIRST UP, WE HAVE DANNY COOGLE
OF PIT BULLS "UP IN SMOKE" FROM KENNESAW, GEORGIA.
[ APPLAUSE ]
HAVING BEEN FROM GEORGIA FOR SO MANY YEARS
AND COOKED AGAINST MYRON SO MANY TIMES,
HOW DO YOU FEEL ABOUT HIM JUDGING YOUR FOOD TODAY?
I THINK IT'S GREAT.
HE'S A GREAT COOK AND HE'S A DAMN-GOOD JUDGE.
BLOWING SMOKE ALREADY.
[ LAUGHTER ]
NEXT UP, WE GOT LYNNAE OXLEY
OF SUGAR'S BARBECUE FROM PORTLAND, OREGON.
LYNNAE, DO YOU THINK IT'S MORE DIFFICULT TO BE
A FEMALE IN BARBECUE OR A WEST COASTER IN BARBECUE?
Oxley: OH, HECK NO.
I DON'T CARE ABOUT GENDER OR ANYTHING.
I'LL COOK AGAINST THESE GUYS ANY DAY OF THE WEEK.
AND LAST, WE HAVE CODY ARCHIE
OF LULUS BarBque FROM EAST PRAIRIE, MISSOURI.
[ APPLAUSE ]
CODY'S 30 YEARS OLD.
COOGLE HERE -- HE WAS TRICKIN'
WHEN YOU AND YOUR BROTHER WERE IN DIAPERS.
HOW YOU FEEL ABOUT THAT?
AIN'T BOTHER ME NONE.
WE'RE ABOUT TO SEND THAT HAT BACK TO THE '70s.
[ LAUGHTER ]
PITMASTERS, IN ORDER TO WIN TODAY,
YOU'VE GOT A BIG TASK, AND THAT'S TO IMPRESS US THREE,
WHICH RARELY HAPPENS.
I'M TUFFY STONE, FOUNDER OF Q BARBEQUE RESTAURANT,
A MEMPHIS IN MAY PORK-SHOULDER WINNER
AND KCBS TEAM OF THE YEAR.
BESIDE ME, THE WINNINGEST MAN IN BARBECUE,
A NEW YORK TIMES BEST-SELLING COOKBOOK AUTHOR,
AND THE OWNER OF PRIDE & JOY RESTAURANTS
IN MIAMI AND NEW YORK CITY,
THE LOUD, THE PROUD, MR. MYRON MIXON.
Y'ALL BETTER PRODUCE MAGIC TODAY,
BECAUSE TWO OF YOU IS GONNA DISAPPEAR.
SEE YOU GUYS LATER.
BYE.
[ LAUGHTER ]
AND DOWN ON THE FAR END, WE HAVE
A TWO-TIME MEMPHIS IN MAY WORLD CHAMPION,
WINNER OF THE KINGSFORD INVITATIONAL,
AND OWNER OF MEMPHIS BARBECUE COMPANY,
TODAY'S SPECIAL GUEST JUDGE, MELISSA COOKSTON.
[ CHEERS AND APPLAUSE ]
IF YOU THOUGHT MYRON WAS GONNA BE YOUR TOUGHEST CRITIC,
OH, BOY.
GUYS, I'M TIRED OF STANDING AROUND WONDERING.
OPEN UP THE COOLERS AND SEE WHAT YOU GOT.
Oxley: [ LAUGHS ]
THAT'S AWESOME.
SO, I'M LOOKING DOWN AT THAT COOLER
AND I SEE BRISKET POINTS AND TURKEY LEGS.
MY CONFIDENCE IS AT LEVEL 10.
CODY, WHAT YOU GOT THERE?
TURKEY LEG.
HOW YOU FEEL ABOUT THAT?
I FEEL CONFIDENT WITH TURKEY.
SO, DANNY, YOU COOK A LOT OF BRISKET POINT?
OH, YEAH. I KNOW WHAT TO DO WITH THIS.
TEAMS, WE'RE NOT MESSING AROUND TODAY.
THERE'S A TITLE ON THE LINE,
AND WE'RE LOOKING FOR THE BEST.
TO WIN TODAY, YOU GOT TO TURN IN
YOUR FINEST BRISKET POINT AND TURKEY LEGS
AT THE EXACT SAME TIME EIGHT HOURS FROM NOW.
ON YOUR BRISKET POINT,
YOU CAN PUT ANYTHING IN YOUR PRESENTATION YOU WANT,
BUT YOU MUST TURN IN BURNT ENDS FOR THE THREE OF US.
ON THE PRESENTATION FOR YOUR TURKEY LEG,
IT MUST BE BONE-IN.
WE'LL BE JUDGING YOU ON TASTE, TENDERNESS, AND APPEARANCE.
FOR US, THE JUDGING WILL BE BLIND, BUT NOT FOR YOU.
YOU'LL BE WATCHING US JUDGE YOUR FOOD
ON A LIVE VIDEO FEED FROM THE PIT.
WHOEVER HAS THE HIGHEST TOTAL SCORE OVERALL
WILL MOVE ONE STEP CLOSER TO THE FINALE
AND A CHANCE TO WIN $50,000,
A SPOT IN THE KINGSFORD INVITATIONAL,
AND THE COVETED TITLE OF
KINGSFORD BBQ PITMASTERS GRAND CHAMPION.
OH, YEAH! WHOO-HOO!
ARE YOU READY?
YES, SIR!
PITMASTERS, START YOUR FIRES!
Cody: THE TWO PITS WE BROUGHT WITH US TODAY
ARE PELLET COOKERS.
THIS PIT HAS GOT BAD ATTITUDE RIGHT HERE.
SHE'S A 50-SQUARE-FOOT COOKING MACHINE.
THE LITTLE ONE WE HAVE IS ACTUALLY
THE FIRST COOKER WE EVER HAD.
WE DON'T COOK WITH CHARCOAL.
WE DON'T COOK WITH PROPANE.
WE COOK ON 100% HARDWOOD HICKORY PELLETS,
WHERE WE GET A CLEAN, PURE SMOKE OUT OF IT.
THEY SAY PELLET SMOKERS DON'T SMOKE,
BUT YOU CAN TELL THIS AIN'T DOING NOTHING BUT SMOKING,
'CAUSE I CAN'T EVEN SEE.
MY PARTNER TODAY IS MY TWIN BROTHER, COLBY ARCHIE.
YOU KNOW, IN 2008, WE LOST OUR MOTHER TO BREAST CANCER,
SO OUR SMOKER HAS BEEN CUSTOM-BUILT
AND IT HAS A MEMORIAL WITH OUR MOTHER'S LOGO AND WINGS
TO DEDICATE IT TO HER.
THIS IS A GRAVITY-FED SMOKER,
AND THIS WILL BE FILLED WITH CHARCOAL.
AS IT BURNS, THE CHARCOAL MOVES DOWN TO THE BOTTOM.
WE ALSO PUT OUR WOOD IN THERE,
AND THAT'S WHERE WE GET OUR SMOKE FROM.
I LIKE COOKING WITH WITH A GRAVITY-FED
BECAUSE YOU DON'T HAVE TO WORK WITH IT ALL THE TIME.
YOU SET YOUR CONTROLS AND YOU FORGET IT.
IF THERE'S A LAKE NEARBY, GO FISHING.
COME BACK FOUR HOURS LATER -- BOOM --
TURN IT IN AND WIN A CONTEST.
DONE IT.
Oxley: GOT A NICE, BIG CAMPFIRE GOING ON IN THERE.
FOR TODAY, I BROUGHT AN OLD-SCHOOL
REVERSE-FLOW, STICK-BURNING BARBECUE PIT.
WEIGHS ABOUT 1,700 POUNDS, ABOUT 13 FEET LONG,
AND IT COOKS UP A STORM.
I'M BRINGING THREE TYPES OF WOOD WITH ME TODAY.
I'M BRINGING HICKORY, APPLE, AND I'M BRINGING CHERRY.
HICKORY WITH A LITTLE FRUIT ON TOP
MAKES FOR THE PERFECT FLAVOR FOR MY BARBECUE.
NOW THAT THEY HAVE THEIR PITS FIRED UP,
LET'S TALK ABOUT BRISKET POINT.
Mixon: TYPICALLY, IN COMPETITION,
THESE PITMASTERS WOULD BE GETTING WHOLE BRISKETS,
BUT TODAY, THEY'RE JUST GETTING THE BRISKET POINT.
THE WHOLE BRISKET IS RIGHT UP HERE
AT THE FRONT PART OF THE COW.
AND THE FATTY PART OF THE BRISKET IS THE BRISKET POINT,
AND THAT'S WHAT BURNT ENDS ARE CUT FROM.
I HOPE OUR PITMASTERS
HAVE STARTED ALREADY WITH THEIR BRISKET POINT
BECAUSE EVEN THOUGH IT'S A SMALLER PIECE OF MEAT,
Cookston: I AGREE.
THERE ARE SO MANY COLLAGENS AND FATS IN THAT BRISKET POINT
THAT YOU REALLY HAVE TO TAKE THE TIME TO RENDER THAT OUT
OR YOU'RE NOT GONNA GET A GOOD PRODUCT.
AND THOSE BURNT ENDS BETTER BE GOOD.
I'M GONNA GO AHEAD AND OPEN IT UP,
SEE WHAT WE GOT TODAY.
I'M LOOKING AT A LOT OF MARBLING.
WE'RE GONNA EVEN IT OUT. I AM SO EXCITED.
I'M GONNA SHOW THESE JUDGES EXACTLY WHAT I CAN DO.
WHAT I'M DOING HERE -- I TOOK PRETTY MUCH
MOST OF THE FAT OFF THIS BRISKET POINT.
I DON'T WANT TO SKIN THIS ENTIRELY OUT.
THIS BIT OF FAT IS GONNA RENDER.
IT'S GONNA GET VERY RICH.
THAT'S WHAT THE JUDGES WANT.
THEY WANT A NICE, RICH, BEEFY TASTE.
AND I THINK WE'RE JUST GONNA LEAVE IT THE WAY IT IS.
THIS WILL BE PERFECT.
WE'RE GONNA INJECT THIS MEAT.
MY BEEF-INJECTION FLAVOR PROFILE IS BEEFY,
IT'S A LITTLE SALTY,
AND DEFINITELY DOES NOT OVERPOWER.
NOW COMES THE SEASONING.
I'VE GOT THREE RUBS I'M USING FOR MY BEEF BRISKET POINT TODAY.
I'VE GOT A RUB THAT'S HEAVY ON PEPPER,
A RUB THAT'S HEAVY ON HEAT,
AND A RUB FOR COLOR.
THAT'S IT.
COMING FROM PORTLAND, OREGON,
WE CAN COOK THE BEST BARBECUE OUT THERE
BECAUSE WE TAKE HINTS AND TRICKS FROM ALL OVER THE COUNTRY
AND WE CREATE OUR OWN BARBECUE.
THESE ARE BEAUTIFUL.
Cody: WE'RE GONNA TAKE THESE BRISKETS, AND WE'LL CUT THE FAT OFF THE TOP OF THEM.
WE MIGHT BE YOUNG, WE MIGHT BE EVEN A LITTLE BIT OF A ROOKIE,
BUT WHAT WE'RE KNOWN FOR IS BRINGING THE PAIN, BABY.
WHEN WE GET ALL THE FAT OFF THE BRISKETS,
WE WANT TO GET THEM INJECTED.
THE INJECTION WE'RE GONNA USE TODAY --
IT'S GONNA GIVE A HEAVY, BOLD BEEF FLAVOR.
WE'RE GONNA PUT A LITTLE SPECIAL SALT UP IN HERE.
THEN WE'RE GONNA COME BACK WITH KIND OF A LITTLE BIT OF A STEAK SEASONING.
WE WANT IT TO HAVE A LOT OF BEEFY FLAVOR.
IT'S MORE OF A SALT-, REAL PEPPERY-,
GARLICKY-TYPE SEASONING.
EVERYTHING WE MAKE IS HOMEMADE.
I WANTED MY BARBECUE TO BRING THEM BACK TO THE CHILDHOOD
OF WHAT THEY USED TO EAT.
A LOT OF PEOPLE RUB THEIR MEAT.
WE KIND OF SPRINKLE IT ON.
SERVING THE JUDGES TODAY, WE WANT
A NICE-LOOKING PIECE OF MEAT TO GO UP THERE TO THEM.
Coogle: WHAT WE'RE GONNA DO IS WE'RE JUST GONNA TRIM SOME FAT
SO THAT MY SEASONING MAKES CONTACT WITH THE MEAT.
DON'T WANT TO TAKE TOO MUCH OF THE FAT OFF,
'CAUSE WE LIKE THAT FOR FLAVOR.
WE DON'T DO JUST BARBECUE.
I TRY TO APPLY SCIENCE TO IT.
THIS IS AN AUTOMATIC-FILLING PUMP INJECTOR.
WITH THIS, I JUST HOLD THE PISTOL AND FIRE,
LIKE CLINT EASTWOOD.
[ BULLET RICOCHETS ]
AND I WANT TO PUT A LITTLE BIT OF PIT BULLS "UP IN SMOKE"
BRISKET RUB ON HERE.
THIS ONE GOT ME 14 IN THE WORLD IN BRISKET.
MY FOOD IS WORLD-CLASS PITMASTER FOOD,
AND I AM ONE OF THE BEST BARBECUE COOKS IN THE INDUSTRY.
TODAY, WE'RE REQUIRING THESE PITMASTERS
TO PUT BURNT ENDS IN THE BOX,
AND IF YOU'RE GONNA WIN, THEY BETTER BE GREAT.
FOR MY BURNT ENDS, I GET A BRISKET ON THE SMOKER
RIGHT AWAY AT 275 DEGREES.
AFTER ABOUT FOUR HOURS, I FEEL LIKE
IT'S TAKEN ALL THE SMOKE IT'S GONNA ACCEPT.
RIGHT NOW, MY BRISKET POINT --
I'M GETTING READY FOR IT TO GO ON MY 325-DEGREE SMOKER.
IT STAYS ON THE PIT RIGHT HERE FOR 2 1/2 HOURS.
I THINK YOU CAN GET GREAT BRISKET BURNT ENDS
LOW AND SLOW OR HOT AND FAST.
IT JUST COMES DOWN TO WHETHER YOU WANT SOME SLEEP OR NOT.
Oxley: THESE BRISKET POINTS HAVE BEEN RUBBED, LOVED, INJECTED,
AND NOW THEY'RE READY TO GO IN THE COOKER.
I'M GONNA COOK MY BRISKET POINT TODAY 275, 300
FOR ABOUT 4 1/2 TO 6 HOURS -- PERFECT.
Cody: WE'RE REALLY NOT ANY STYLE --
THE LOW AND SLOW OR HOT AND FAST.
WE KIND OF JUST PLAY IT OFF THE COAT SLEEVE.
WE COOK OFF FEEL IS WHAT WE COOK OFF OF.
WE'RE GONNA COOK THIS AT 225 DEGREES
FOR ABOUT 4 HOURS, SEE WHAT THESE DO,
AND IF WE NEED TO TURN THEM UP, WE'RE GONNA TURN THEM UP.
WE NEED TO BRING THEM DOWN, WE'LL BRING THEM DOWN.
Coogle: PUT THESE ON THE SMOKER. PUT THEM RIGHT ON THERE.
I'M GONNA COOK IT HOT AND FAST.
I'M GONNA START THEM AT 350 DEGREES.
WE'RE GONNA LEAVE THIS IN HERE FOR ABOUT 2 1/2 HOURS.
I NEED CONSISTENCY AS A COMPETITOR,
AND WHEN I GO HOT AND FAST WITH MY BRISKET,
IT'S CONSISTENT EVERY TIME.
Cody: I WANT THAT JUICE TO RUN DOWN HIS FACE
AND LOOK LIKE HE'S EATING AN EAR OF CORN.
I WISH THAT I'D HAD A LITTLE MORE FLAVOR.
WHAT?!
THEY SEEM TO LIKE YOURS
A LOT MORE THAN THEY LIKE MINE.
I HOPE SO.
Narrator: AT THE OSAGE CITY
SMOKE IN THE SPRING BBQ FESTIVAL,
A YOUNG GUN IS TAKING ON A CAGEY PIT BULL
AND A WOMAN FROM BARBECUE'S WESTERN FRONTIER,
ALL WANTING TO SAVOR THE SWEET TASTE OF VICTORY.
WITH THEIR BRISKET POINTS ALREADY ON THE PIT,
IT'S TIME TO TALK TURKEY -- LEGS, THAT IS.
WE GAVE THESE PITMASTERS TURKEY LEGS TODAY,
AND WE EXPECT TO SEE THREE LEGS IN THAT BOX.
THE TURKEY LEG IS GONNA BE A LITTLE MORE LEAN,
BUT IF THEY OVERCOOK IT, IT COULD GET DRY VERY FAST.
AN EASY WAY TO GET FLAVOR ON THE INSIDE
IS TO SOAK IN A BRINE.
DOING A WATER-SALT-SUGAR-BASED BRINE
IS THE BEST OPTION FOR ME.
BUT, YOU KNOW, YOU HAVE TO BE CAREFUL WHEN YOU'RE BRINING
BECAUSE, OH, IT'LL MAKE THAT SKIN SO RUBBERY.
ANOTHER WAY TO IMPART FLAVOR IS, OF COURSE, AN INJECTION.
IT'S GONNA BE A BALANCE BETWEEN
HAVING A LOT OF GREAT FLAVOR, BUT NOT TOO MUCH.
GOT SOME TURKEY LEGS.
WHEN IT'S GOT A HANDLE,
IT CAN'T BE BEAT WHEN YOU'RE FEEDING MYRON MIXON --
GUARANTEED.
THE BIGGEST CHALLENGES WITH COOKING A TURKEY LEG
IS KEEPING THE MEAT FROM DRYING OUT.
SO, TODAY, WE'RE GONNA PULL THE SKIN BACK ON THEM
AND THEN BRINE THEM FOR AN HOUR.
WE'RE GONNA USE WATER. WE'RE GONNA USE APPLE JUICE.
WE'RE GONNA USE SOME OF OUR SEASONING.
IT'S GONNA GIVE IT A LOT OF FLAVOR
AND IT SHOULD KEEP IT VERY MOIST THROUGHOUT THE COOKING PROCESS.
TODAY, WE'RE JUST GONNA COOK HOW WE COOK BACK HOME
AND JUST COOK A TRADITIONAL TURKEY LEG.
WE'LL PUT OUR TURKEY LEGS
TO REST IN THE COOLER FOR A LITTLE WHILE.
HELLS TO THE YE-AH!
THE TURKEY LEGS HAVE TO BE COOKED BONE-IN
AND SERVED BONE-IN.
THAT'S NO PROBLEM. THAT'S EXACTLY THE WAY I LIKE THEM.
I'VE GOT AN HERBAL BUTTER INJECTION
THAT'S GONNA BE PERFECT FOR THESE TURKEY LEGS.
IT'S GOT SOME GARLIC AND ONION, CHILI FLAKE.
GIVE IT A TASTE.
OH, YEAH.
ANYWHERE THE JUDGE IS LIABLE TO BITE
IS WHERE I WANT TO INJECT.
THESE TURKEY LEGS ARE GONNA BE SMOKY AND SWEET
WITH A LITTLE BIT OF HERBAL QUALITY TO THEM.
THAT'S GONNA COME FROM THE BUTTER INJECTION
AND ONE OF MY RUBS THAT I HAVE ON THE OUTSIDE.
SO, NOW WE'RE GONNA THROW
A LITTLE BIT OF THIS RUB ON THE TURKEY.
SOME OF THE INGREDIENTS WITH MY TURKEY RUB
ARE RED PEPPER, GARLIC, SALT, PEPPER,
A LITTLE BIT OF CITRIC ACID.
IT'S JUST GONNA MAKE THAT PERFECT BITE
THAT'S GONNA EXPLODE IN THE JUDGE'S MOUTH.
ALL RIGHT, I THINK WE'RE DONE WITH THIS.
WE'RE GONNA LET THEM FORM UP FOR ABOUT AN HOUR.
Coogle: ONE OF THE KEY THINGS
TO TURNING OUT WORLD-CLASS BARBECUE
IS ATTENTION TO DETAIL.
I'M TRIMMING THESE LITTLE BONES OFF OF HERE
TO MAKE SURE THEY DON'T END UP IN THE MOUTH OF A JUDGE.
I GUARANTEE LULUS DID NOT PULL THOSE BONES OUT.
IT'S THAT KIND OF DETAIL, I THINK,
THAT WILL WIN THIS COMPETITION FOR ME.
NOW I'M GONNA TAKE THIS AND I'M GONNA INJECT IT.
IT'S REALLY SAVORY, GOT LOTS OF SUGAR AND OTHER SPICES.
PART OF THE PROCESS IS WE'RE GONNA HAVE TO
PULL THE SKIN BACK FROM THE DRUMSTICK,
EXPOSING THE MEAT,
PUT A LIGHT SEASONING UNDER THE SKIN.
I'M GONNA TURN TO MY TRIED-AND-TRUE
ZESTY, SWEET, AND SPICY SEASONING.
AND THEN PULL THE SKIN BACK UP OVER IT
AND JUST COMPLETELY COVER THE DRUMSTICK WITH IT.
I DON'T WANT TO OVERPOWER THIS MEAT.
I'M LOOKING FOR THAT GOLDILOCKS ZONE
AND TRY AND MAKE EVERYBODY HAPPY.
TODAY'S THREE PITMASTERS HAVE ALL PROVEN
THAT THEY'RE THE ONES TO BEAT ON THE COMPETITION CIRCUIT.
FROM UP IN PORTLAND, OREGON,
WE GOT LYNNAE OXLEY OF SUGAR'S BARBECUE.
WHAT I WANT TO SEE IS WHAT KIND OF BARBECUE
A PITMASTER FROM OREGON COOKS.
I LOVE TO SEE SUCCESSFUL WOMEN IN BARBECUE.
THAT MAKES ME HAPPY.
Oxley: I HAVE BEEN COMPETING AROUND THE NORTHWEST REGION
SINCE 2006.
I LOVE BARBECUE COMPETITIONS.
I LOVE THE ACTION. I LOVE THE CHALLENGE.
IT'S NEVER THE SAME GAME TWICE.
I COMPETE EVERY SINGLE WEEKEND.
I'VE BUILT A GOOD REPUTATION BACK HOME,
BUT I WANT TO BUILD A GOOD REPUTATION
ON THE NATIONAL SCALE.
I MAY BE FROM PORTLAND,
BUT THAT DOESN'T MEAN I DON'T KNOW HOW TO BARBECUE.
Mixon: NEXT UP, WE HAVE A FELLOW GEORGIA BOY,
LEADING PIT BULLS "UP IN SMOKE," DANNY COOGLE.
DANNY'S WON SEVEN RESERVE GRAND CHAMPIONSHIPS
AND A WHOPPING FIVE GRAND CHAMPIONSHIPS.
WHAT DO YOU THINK ABOUT THAT, MYRON?
[ LAUGHS ] WELL, HE STILL AIN'T
THE WINNINGEST MAN IN GEORGIA, THOUGH.
IF YOU'RE GONNA BE A WORLD-CLASS BARBECUE COOK,
YOU HAVE TO SACRIFICE YOUR LIFE FOR IT.
WE'VE ACHIEVED MORE IN 3 YEARS
THAN MOST PEOPLE HAVE IN 20,
AND THAT CAME FROM JUST BASICALLY
HARD, HARD WORK.
COOKING, COOKING, COOKING.
I CAN'T EVEN IMAGINE WHERE I'M GONNA BE
FIVE YEARS FROM NOW IN BARBECUE.
I'M GONNA BE AT THAT PLACE
THAT WHEN PEOPLE BITE INTO MY BARBECUE,
I COMPLETELY BLOW THEIR MIND.
Mixon: OVER FROM EAST PRAIRIE, MISSOURI,
WE HAVE CODY ARCHIE OF LULUS BarBque
AND HIS TWIN BROTHER, COLBY.
AT 30 YEARS OLD,
THEY'RE SOME OF THE YOUNGEST COMPETITORS OUT THERE.
BlogTalkRadio LISTED THEIR SHOW
AS THE NUMBER-ONE BARBECUE SHOW ON THE PLANET.
THAT MEANS THEY CAN TALK THE TALK.
QUESTION IS -- CAN THEY COOK?
[ BULLET RICOCHETS ]
Cody: MY BROTHER, COLBY ARCHIE --
WE OWN THE BUSINESS TOGETHER.
HAVING HIM AS A PARTNER -- THAT KIND OF
EXCEEDS THE LIMITS ON WHAT MOST PEOPLE HAVE.
I'D SAY IT'S AN ADVANTAGE.
EVERYTHING WE MAKE IS HOMEMADE.
WE MAKE IT FROM SCRATCH, AND THAT'S HOW WE ROLL
AND THAT'S THE WHAT WE DO.
WE TOOK THE LAST $1,000 COLBY HAD
AND WE BOUGHT ONE GRILL -- THE GRILL WE COOKED ON TODAY.
IT MAKES THE NUMBER-ONE BARBECUE
IN SOUTHEAST MISSOURI, GUARANTEED.
Mixon: THESE PITMASTERS TODAY WILL HAVE SOME CONCERNS ABOUT
NOT LETTING THOSE TURKEY LEGS DRY OUT.
IF I WAS COOKING THESE TURKEY LEGS TODAY,
THEY WOULD BE COOKING IN BUTTER.
I'M LOOKING AT ABOUT A 3-HOUR COOK
AT SOMEWHERE BETWEEN 300 AND 325 DEGREES.
I'M GONNA SMOKE MY TURKEY LEGS
AT ABOUT 250 DEGREES FOR ABOUT 4 HOURS
AND I'M GONNA JUST BRUSH OIL ON THE TURKEY
TO GET IT TO CRISP UP SO THE SKIN --
IT IS BITE-THROUGH.
I'M COOKING THESE TURKEY LEGS
IN A PAN WITH SOME BUTTER,
ABOUT 325 DEGREES.
COOK TIME IS PROBABLY GONNA BE ABOUT 2 1/2 HOURS.
AND WHEN YOU GO TO BITE IT,
IT'S JUST GONNA BE MELT-IN-YOUR-MOUTH.
I DON'T KNOW IF YOURS IS MELT-IN-YOUR-MOUTH OR NOT.
Cody: WE'RE GONNA TAKE THESE TURKEY LEGS OUT OF THE BRINE.
WE ACTUALLY PUT OURS IN A BRINE TODAY
FOR ABOUT AN HOUR OR SO.
IT'S A LOT MORE TENDER THAN WHAT IT WAS EARLIER.
WHEN COOKING TURKEY LEGS, YOUR MAIN FOCUS
IS TO HAVE A MOIST PIECE OF MEAT,
SO WE'RE GONNA INJECT THE TURKEY LEGS
WITH A CREOLE BUTTER SAUCE
THAT HAS A WHOLE LOT OF BUTTER
AND A LITTLE BIT OF CAJUN SEASONING IN IT.
AND THEN WE'RE GONNA SEASON UNDER THE SKIN.
IT'S BASICALLY JUST PAPRIKA.
IT'S GOT SUGAR IN IT.
IT'S GOT A LITTLE GARLIC IN IT.
IT'S GOT QUITE A BIT OF SALT IN IT.
THEN WE'RE GONNA PULL UP THE SKIN ON TOP OF IT.
GONNA PULL IT ALL THE WAY UP.
AND WE'RE GONNA PUT SEASONING ON TOP OF THE SKIN, AS WELL.
ALL RIGHT, WE'RE GONNA PUT THESE TURKEY LEGS ON THE GRILL.
WE'LL START AT 250 DEGREES.
WE'RE GONNA COOK THEM FOR ABOUT 2, 2 1/2 HOURS.
Oxley: FOR MY TURKEY LEG, NOT ONLY IS MOIST MEAT IMPORTANT,
BUT I WANT A BITE-THROUGH SKIN.
I'M GONNA ACHIEVE THAT BY
COOKING MY TURKEY LEG IN MY PAN FULL OF BUTTER.
SO, WE'VE GOT BUTTER AND THEN WE'VE GOT A MARGARINE HERE.
BUTTER HELPS KEEP THE SKIN MOIST,
AND IT'S GONNA KEEP THAT SKIN EASY TO BITE THROUGH.
THESE TURKEY LEGS ARE GONNA GO ON THE PIT FOR 3 HOURS
BETWEEN 250 AND 275 DEGREES.
WITH TURKEY, IF YOU DON'T COOK IT RIGHT, IT CAN BE TOUGH.
SO I'M GONNA ADD SOME BUTTER TO THIS.
THAT BUTTER IS GONNA GET IN THERE
AND START BOILING AND OOZING ITS WAY THROUGH
SO THAT WHEN YOU BITE INTO IT, IT MELTS IN YOUR MOUTH.
WE'RE GONNA COOK THE TURKEY LEGS AT 300 DEGREES,
ABOUT 2 HOURS.
IT'LL SEAR THE EXTERIOR AND LOCK IN ALL THE JUICES.
JUST A PERFECT DAY, PERFECT COOK.
I WANT THEM TO BITE INTO SOFT, MOIST, SUCCULENT BARBECUE.
Coogle: PUT SOME JUICE IN THERE. OOH [BLEEP]
IT'S CHAMPIONSHIP BARBECUE AT ITS BEST.
Narrator: THE SMOKE IN THE SPRING FESTIVAL IS HEATING UP,
AS THE GOOD, HUNGRY FOLKS FROM OSAGE CITY ARE ARRIVING
WITH AN APPETITE FOR CLASSIC KANSAS CITY 'CUE.
KANSAS CITY BARBECUE IS THE BEST BECAUSE
WE HAVE A GREAT-TASTING SAUCE.
IT'S TOMATO-BASED BUT SWEETENED WITH MOLASSES
AND A SLIGHT TANG TO IT.
KANSAS CITY BARBECUE IS AMERICANA,
AND I WANT EVERYBODY TO LOVE IT AS MUCH AS I DO.
Narrator: OUR THREE COOKS HAVE TRAVELED
FROM OREGON, GEORGIA, AND MISSOURI TO COOK UP
THEIR BEST EXAMPLES OF BRISKET POINT AND TURKEY LEG.
WILL LYNNAE SWEETEN THE JUDGES WITH HER WEST-COAST WAYS?
WILL DANNY'S TRIED-AND-TRUE BARBECUE WIN THE DAY?
OR CAN KID CODY AND HIS HOMEMADE FLAVORS OUTSHINE 'EM BOTH?
Mixon: RIGHT NOW, WITH 3 HOURS TILL TURN-IN,
A PITMASTER SHOULD BE REALLY PAYING ATTENTION
TO THE MOISTURE CONTENT AND KEEPING MOISTURE
IN THE BRISKET POINT AND TURKEY LEGS.
FOR MY BRISKET, I'LL GO AHEAD
AND WRAP IT UP IN ALUMINUM FOIL
IN ORDER TO ADD SOME MOISTURE TO THAT, GET SOME TENDERNESS.
THESE PITMASTERS SHOULD'VE ALREADY WRAPPED THEIR BRISKETS.
IF NOT, THEY COULD BE LOOKING AT TURNING IN METEORITES.
BUT ANOTHER CHALLENGE OUR PITMASTERS
ARE GONNA HAVE TODAY WITH THE TURKEY LEGS
IS GONNA BE THAT SKIN -- MAKING IT BITE-THROUGH.
MYRON WAS REALLY HAPPY TODAY,
'CAUSE WHEN HE SAW THAT WE HAD TURKEY LEGS ON THE MENU,
HE FINALLY GETS TO WALK AROUND
AND EAT LIKE THE CAVEMAN THAT HE IS.
YOU KNOW WHAT ELSE CAVEMEN USED TO DO, DON'T YOU?
THEY'D TAKE THEIR CLUB -- WHICH WILL BE MY TURKEY LEG --
AND I'M GONNA BEAT YOU IN THE HEAD WITH IT!
SIMMER DOWN, BOYS. SIMMER DOWN.
Coogle: WE GOT ABOUT 3 HOURS,
SO I'M GONNA GO AHEAD AND WRAP MY BRISKETS.
THESE ARE BEAUTIFUL. NICE BARK.
THE WAY I LIKE THEM.
ONCE I ACHIEVE THAT BARK, IT'S TIME TO WRAP IT.
WE WRAP IT WITH FLUIDS
TO CONTINUE TO INFUSE THE MEAT WITH FLAVORING.
OKAY, SO, NOW I'M GONNA ADD SOME AU JUS.
I WANT MY POINT TO BE BEEFY.
I NEED IT TO EXPLODE WITH FLAVOR WHEN THE JUDGES BITE INTO IT.
SO I'M GONNA TAKE THEM AND PUT THEM BACK ON THE SMOKER.
I'M GONNA COOK MY BRISKET FOR ABOUT 2 HOURS TO 200 DEGREES.
THEY SHOULD BE PERFECT WHEN THEY COME OUT.
ALL RIGHT. I AM GOING TO PULL MY TURKEY LEGS OFF.
I'M GOING TO REMOVE THE TURKEY LEGS FROM THE BUTTER BATH
AND SET THEM ON A TRAY.
IT IS TIME TO PUT SOME SMOKE ON THEM
AND GET SOME COLOR ON THEM.
THEY'RE GONNA BE PUT BACK IN THE SMOKER
FROM AN HOUR TO AN HOUR AND A HALF,
AND THEY'RE GONNA BE EXPOSED TO THE HEAT.
WHEN THAT HAPPENS, THE SKIN'S GONNA
GET REALLY THIN AND GET CRUNCHY.
MY END RESULT IS GONNA BE A CRISPY, BITE-THROUGH SKIN.
IT'S CHAMPIONSHIP BARBECUE AT ITS BEST.
Cody: LOOKING GOOD, LOOKING GOOD!
ONCE OUR BRISKET POINT GETS UP TO 150 DEGREES,
WE'RE GONNA PULL THEM OUT.
TAKE THESE BRISKETS OUT.
WE'RE GONNA PUT SOME JUICE IN THERE.
[BLEEP] WE'LL PUT A LOT OF JUICE IN THERE NOW.
Colby: IT'S JUST A BEEF FLAVOR.
IT'S JUST A BEEF FLAVOR, BEEF BROTH.
AND THEN WE'RE GONNA COVER THEM IN PLASTIC WRAP
BECAUSE IT KEEPS THE HEAT IN,
AND THEN COVER THAT IN FOIL SO IT'LL STEAM ITSELF.
WE'LL TURN THE FOIL SHINY-SIDE DOWN
TO KEEP ALL THE HEAT IN.
AND THEN WE'RE GONNA PUT OUR BRISKET POINTS BACK ON THE SMOKER
UNTIL WE'RE COMFORTABLE WITH
WHAT THE TENDERNESS IS IN THE MEAT.
AND WE'LL TAKE THE TURKEY LEGS OFF.
WE'RE GONNA PUT THE TURKEY LEGS ON TOP OF A BAKER'S RACK
AND PUT THEM BACK INTO THE SMOKER
SO THAT THEY CAN KIND OF CARAMELIZE AND CRISP UP.
I'M GONNA MELT SOME BUTTER IN THIS PAN ON THE SMOKER.
AND WE'RE GONNA INJECT IT INTO OUR TURKEY LEGS.
Cody: WE'RE GONNA INJECT THE TURKEY LEGS WITH REGULAR BUTTER
RIGHT BEFORE WE PUT THEM INTO THE TURN-IN BOX.
IT'S GONNA KEEP THE TURKEY LEGS JUICY AND MOIST.
BUT RIGHT NOW, WE'RE GONNA SPRITZ THEM A LITTLE BIT.
OUR SPRITZER TODAY IS CALLED "TEA."
THIS IS OUR TEA -- OUR "TASTY, ELECTRIFYING AGENT."
ITS FLAVOR'S REAL SWEET. IT'S KIND OF LIKE A CANDY.
IT'S ONLY GOT THREE PRODUCTS IN IT,
AND I WON'T TELL YOU WHAT THOSE ARE.
I ACTUALLY USE IT OUT OF A PRESSURE SPRAYER,
SO THAT WAY, I CAN GET
NOTHING BUT A FINE MIST OVER OUR PRODUCT.
Man: YOU SPRAY A LITTLE SOMETHING ON THAT.
I NOTICE YOU BEEN SPRAYING THAT GUN OIL.
I GUESS THAT'S AN EXTRA FLAVOR PROFILE ON THE MEAT.
THAT'S RIGHT -- EXTRA FLAVOR PROFILE!
I HEAR THAT.
DANNY COOGLE WITH PIT BULLS "UP IN SMOKE" --
YOU KNOW, HE'S BRAGGING, HE'S COCKY.
THAT'S HIS IMAGE. THAT'S THE WAY HE IS.
BUT I DON'T SEE HIM WINNING TODAY.
AT THE END OF OUR COOKING PROCESS,
WE'RE GONNA PUSH THE TEMPERATURE UP TO OVER 300 DEGREES
SO WE CAN RENDER THE FAT
AND GIVE US A GOOD, TASTY, CRISPY SKIN.
Oxley: WHAT WE'RE GONNA DO TODAY WITH THESE BRISKET POINTS --
WE'RE GONNA MAKE AN AU JUS BATH --
WHAT I CALL MY SUGAR'S HOT BATH.
IT'S GONNA GET ALL THAT MOISTURE INSIDE THEM.
I LOVE MY HOT AU JUS BATH WITH MY BRISKET.
GONNA GET HAPPY IN OUR LITTLE HAPPY BATH.
IT'S SOME GARLIC, SOME HERBS, MUSHROOM POWDER --
NICE AND SAVORY.
LOOK AT THAT.
AND THEY'RE JUST GONNA ABSORB AMAZING AMOUNTS OF FLAVOR.
LIKE A HOT TUB!
SO, NOW THAT THE BRISKETS HAVE BEEN WRAPPED,
WE WANT THEM TO STAY IN THERE
FOR AT LEAST A COUPLE MORE HOURS.
WE'RE GONNA GET THEM TO ABOUT 205 DEGREES,
AND THEN WE'RE GONNA TAKE THEM OUT.
NOW I'M TURNING MY ATTENTION TO THE TURKEY LEGS.
ONE OF THE THINGS I WANT TO DO WITH THESE TURKEY LEGS
IS REALLY WOW THE JUDGES WITH MY APPEARANCE.
HOW DO I DO THAT?
SPIN THOSE TURKEY LEGS
AND GET THEM CONTINUOUSLY COOKING IN THAT BUTTER.
THAT'S GONNA HELP RENDER THE FAT AND KEEPS IT FROM DRYING OUT.
LOOKING REALLY GOOD -- WE'RE GONNA
HIT IT WITH A LITTLE BIT MORE RUB.
NOT ONLY IS MOIST MEAT IMPORTANT,
BUT I WANT A BITE-THROUGH SKIN, ULTIMATELY.
I WANT 180 DEGREES INTERNAL TEMPERATURE.
TIMING'S LOOKING PERFECT.
YOU KNOW, WHEN I ROLL INTO TOWN --
PEOPLE UNDERSTAND THAT I'M FROM PORTLAND --
THEY COUNT ME OUT AT FIRST.
BUT IN THE WINNER'S CIRCLE, I GAIN THEIR RESPECT.
OUR BRISKET BURNT ENDS -- THEY'RE NOT UP TO TENDERNESS.
THAT'S MONEY.
Oxley: WE DON'T WANT TO DRENCH IT.
I'M STARTING TO STRATEGIZE.
I'M TOO GOOD FOR THAT.
Narrator: AT THE SMOKE IN THE SPRING BBQ FESTIVAL
IN OSAGE CITY, KANSAS,
THREE COOKS ARE GETTING ALL FIRED UP
AS THEY GET READY TO SERVE THEIR BEST SMOKED MEATS TO THE JUDGES.
WILL THE PITMASTERS BE ABLE TO TURN IN
MOIST AND TENDER TURKEY LEGS,
AND CAN THEIR BRISKET POINTS TURN OUT
THE BURNT ENDS THE JUDGES ARE LOOKING FOR?
IT'S MOMENTS BEFORE TURN-IN.
THIS IS WHEN THIS CONTEST IS EITHER GONNA BE WON,
OR IT'S GONNA BE LOST.
I THINK WHOEVER WINS TODAY IS GONNA BE THE PITMASTER
IF THEY COOK THE TURKEY LEGS PERFECTLY
TO WHERE THERE'S A NICE CHEW, BUT IT'S REALLY MOIST.
BUT REALLY AND TRULY, AT THE END OF THE DAY,
IF IT'S OVERCOOKED, YOU CAN MASK IT A LITTLE BIT,
BUT IT'S STILL GONNA BE DRY.
AND WE GAVE THEM BRISKET POINT,
AND WE'RE MANDATING THAT THEY TURN IN BURNT ENDS.
WELL, YOU CAN DO SLICES OR PULLED, YOU CAN DO CHOPPED.
BUT IF THEY GO WITH MORE THAN JUST THE BURNT ENDS THEMSELVES,
THEY NEED TO UNDERSTAND
THEY'RE GONNA BE EATEN, THEY'RE GONNA BE JUDGED.
YEAH. IF IT'S NOT GONNA HELP YOUR BOX, LEAVE IT OUT.
YOU KNOW, I CAN REMEMBER
WHEN I WAS COOKING IN THIS COMPETITION,
I WAS RUNNING AROUND LIKE A CHICKEN WITH MY HEAD CUT OFF.
I REMEMBER WHEN YOU WERE COOKING IN THAT CONTEST.
YOU WERE SITTING BACK INTO YOUR CHAIR,
RELAXED, COOL AS A CUCUMBER.
[ BOTH LAUGH ]
PITMASTERS, YOU HAVE 30 MINUTES LEFT!
THAT'S IT! HURRY UP!
Cody: WE'RE GONNA GET THE BRISKETS OUT OF THE PIT
AND CHECK THEM OUT.
PROBE. LOOKING ABOUT 180.
LET'S CUT SOME BURNT ENDS OUT OF THESE.
WITH THE OTHER TEAMS TODAY, I THINK THEY'RE GONNA TURN IN
TWO OR THREE DIFFERENT STYLES OF BRISKET.
BUT OUR STRATEGY FOR THE DAY IS
WE'RE GONNA TURN IN JUST THE BURNT END,
AND THE REASON BEHIND THAT IS,
IT IS RISKY PUTTING DIFFERENT CUTS IN THERE,
BECAUSE YOU CAN BE JUDGED DOWN
FOR PUTTING EXTRA MEAT INTO THE BOX.
AND THAT CAN COST YOU THIS COMPETITION TODAY.
[BLEEP] [BLEEP]
FAT JUST DIDN'T RENDER.
JUST NOT MELTING LIKE IT SHOULD.
BRISKET BURNT ENDS --
THEY'RE NOT UP TO TENDERNESS OF WHERE WE WANT THEM TO BE,
SO WE'RE GONNA HAVE TO PUT THEM BACK IN.
I'M GONNA POUR THIS AU JUS -- SOME BEEF BROTH --
IN HERE WITH THE BURNT ENDS, SOAK IT UP.
GONNA TAKE IT A LITTLE BIT LONGER TO GET THAT PIECE TENDER.
GET THE JUICES.
I'M HOPING THAT OUR BRISKET BURNT ENDS
WILL BECOME MORE TENDER IN THE SMOKER,
BUT YEAH, I AM LITTLE BIT NERVOUS,
BECAUSE TO GET THE BURNT ENDS TENDERED DOWN
IN THE AMOUNT OF TIME THAT WE HAVE --
I KNEW IT WAS GONNA BE A HARD ROAD TO OVERCOME.
ALL RIGHT. HERE WE GO!
OH. LOOK AT THAT!
THAT'S JUST, LIKE, CRAZY, STUPID SEXY!
SO, MY BRISKET POINTS ARE DONE,
AND I'M STARTING TO STRATEGIZE.
I NEED TO MAKE SOME BURNT ENDS OUT OF THIS.
WE'RE GONNA GO AHEAD AND MOISTEN THESE UP.
MMM.
NICE AND BEEFY, TOUCH OF SALT,
A LITTLE BIT OF SWEET.
BUT I'M GONNA DO A LITTLE BIT MORE.
IF I CAN GET SLICES AND I CAN GET CHOPPED
OUT OF THAT BRISKET POINT,
I'M GONNA SHOWCASE SOME SKILL.
Woman: IT'S LOOKING GOOD.
YEAH. I LIKE IT.
I'LL GO AHEAD AND PULL SOME BRISKETS OUT,
AND THEN WE'LL LOOK AT WHAT WE'RE GONNA SLICE
AND WHAT WE'RE GONNA PULL
AND WHAT WE'RE GONNA MAKE BURNT ENDS OUT OF.
THAT'S MONEY RIGHT THERE.
AS A WORLD-CLASS PITMASTER,
I DON'T HAVE ANY CHOICE
THAN TO PUT TOGETHER A WORLD-CLASS BOX.
OH, MY GOODNESS.
THAT MEANS WE GOT TO HAVE BURNT ENDS,
OUR SLICES, AND PULLED.
I'M GONNA GIVE THEM ALL THREE,
'CAUSE I WANT THE JUDGES TO HAVE EVERYTHING.
THE EASY WAY WOULD BE JUST TO
GIVE THEM SOME BURNT ENDS AND BE DONE WITH IT.
UNH-UNH. I'M TOO GOOD FOR THAT.
Man: DING, DING, DING, DING, DING!
WHAT I'M GONNA DO NOW --
I'M GONNA WORK ON THE PULLED FIRST.
THE PULLED CAME OUT PERFECT, HAD PERFECT TEXTURE,
AND THE CONSISTENCY WAS EXACTLY WHAT I WAS LOOKING FOR.
I WANTED TO TURN IN MOIST, HOT, JUICY MEAT TO THE JUDGES
WITH THE PULLED IN THE FRONT, THE SLICES IN FRONT OF THAT,
AND THEN THE BURNT ENDS IN FRONT OF THAT.
THIS IS THE BEGINNING OF MY BURNT ENDS.
MY BURNT ENDS WERE PERFECT.
I COULDN'T BELIEVE HOW WELL THEY CAME OUT --
EXACTLY WHAT I WAS EXPECTING.
I PUT TOGETHER WORLD-CLASS BARBECUE.
WHAT WE'RE GONNA DO NOW --
WE'RE GONNA SAUCE THE TURKEY LEGS.
THE SAUCE IS A SWEET, TANGY, TOMATO-BASED SAUCE.
I COULD GLAZE THAT SAUCE TO THE POINT WHERE
IT WAS LIKE A CANDIED APPLE BUT TASTED LIKE BARBECUE.
THAT'S MONEY.
THANK YOU, LORD.
CRISPY AND CRUNCHY.
I DON'T THINK YOU CAN GET BETTER THAN THAT.
I COME FROM A COMPLETELY DIFFERENT PEDIGREE
OF BARBECUE COMPETITORS THAN THEY DO.
SO THEY'RE DEFINITELY GONNA HAVE TO BRING THEIR "A" GAME.
WELCOME TO KANSAS, PITMASTER.
THANK YOU.
WHICH ONE IS YOUR BRISKET POINT?
PLEASE CHOOSE A NUMBER.
AND YOUR TURKEY LEGS.
2.
GOOD LUCK, AND PLEASE HEAD TO THE PIT.
THANK YOU.
PITMASTERS, YOU'VE GOT 5 MINUTES LEFT!
JUST 5 MINUTES!
AT THIS POINT, THE TURKEY'S COMING OFF THE COOKER.
THE COLOR'S LOOKING BEAUTIFUL.
WE'RE GONNA THROW THIS SAUCE IN THE PAN.
ONE OF THE THINGS I WANT TO DO WITH THESE TURKEY LEGS
IS REALLY WOW THE JUDGES WITH MY APPEARANCE.
SO THE GLAZE I'M USING -- IT'S GOT A LITTLE MOLASSES,
A LITTLE APRICOT JELLY, AND A LITTLE BIT OF KETCHUP.
JUST WANT A NICE COAT. WE DON'T WANT TO DRENCH IT.
AND THAT'S GONNA PROVIDE A NICE SHINE
AND A WONDERFUL BITE-THROUGH SKIN.
OH, SHEEZ, THAT'S JUICY!
OH, MAN, THAT'S GOOD. HOLY MOLY.
SO, BEFORE I CLOSE THAT BOX, I'M GIVING IT ONE LAST LOOK,
MAKING SURE THINGS ARE PERFECT,
BECAUSE I'M NOT GONNA SEE THAT BARBECUE NEXT.
THE JUDGES ARE GONNA SEE THAT BARBECUE.
Woman: I THINK WE'RE GOOD.
SO, THIS IS THE MOMENT OF TRUTH --
TWO BOXES IN MY HANDS.
I CAN'T CHANGE THE CLOCK BACK.
THIS IS IT.
WELCOME TO KANSAS.
THANK YOU SO MUCH.
WHICH ONE IS YOUR BRISKET POINT?
PERFECT.
PICK A NUMBER.
AND YOUR TURKEY LEGS?
GOOD LUCK, AND PLEASE HEAD TO THE PIT.
OKAY, PITMASTERS, IT'S COME DOWN TO THE WIRE!
YOU'VE GOT 2 MINUTES LEFT!
WE'RE COMING TO THE LAST MINUTES OF OUR COOK BEFORE TURN-IN.
WE'RE GONNA PULL THE TURKEY LEGS OFF THE SMOKER,
AND WE'RE GONNA INJECT THEM ONE LAST TIME WITH BUTTER
TO TRY TO KEEP IT MOIST.
WHEN IT COMES OUT, I WANT IT TO SQUIRT ALL OVER THEIR FACE.
GONNA LOOK LIKE MYRON MIXON IS EATING CORN ON THE COB.
OUR TURKEY LEGS LOOK REALLY GOLDEN, REALLY NICE.
WE'RE NOT GONNA USE SAUCE.
WE'RE JUST GONNA LEAVE THEM LIKE THEY ARE.
WHO EATS TURKEY WITH BARBECUE SAUCE?
I AIN'T PUTTING NO SAUCE ON MY TURKEY TODAY.
THAT'S CLOSE.
CAT-LIKE REFLEXES.
ONE OF MY BIGGEST CONCERNS IS I CAN'T TASTE THE TURKEY LEGS
BECAUSE ONCE YOU TAKE A BITE, YOU CAN'T PUT IT IN THE BOX.
SO WE'LL JUST HAVE TO WAIT TO SEE WHAT THE JUDGES HAVE TO SAY.
LET'S CLOSE IT.
ALL RIGHT. WELL, LET'S SEE WHAT WE GOT.
I'M GONNA SEE WHAT WE GOT.
THE BURNT ENDS HAVE BEEN ON THE PIT FOR ABOUT 15 MINUTES,
AND WE WANT TO FEEL THE MEAT TO SEE HOW TENDER IT IS.
IT'S GOT TO BE TENDER NO MATTER WHAT.
TENDER.
HOT DAMN, THAT'S SOME GOOD-*** POINT.
THEY HAVE RENDERED DOWN, AND THEY FEEL PRETTY DAMN GOOD.
WE'RE GONNA TAKE THE BURNT ENDS,
AND WE'RE GONNA MIX IT WITH OUR HOMEMADE LULU SAUCE.
WE'RE GONNA PUT SOME MORE OF OUR TWISTED TEXAS ON IT
AND MIX IT ALL UP.
LOOKING GOOD.
DONE.
WE GOT IT. BOOM.
IT'S JUST ALL ABOUT THAT ONE BITE.
YOU DON'T HAVE TO WORRY ABOUT THE REST OF IT.
WELCOME TO KANSAS.
GOOD.
WHICH ONE IS YOUR BRISKET POINT?
THIS RIGHT HERE.
PERFECT. CHOOSE YOUR NUMBER.
NUMBER 2.
AND YOUR TURKEY LEGS.
THIS ONE RIGHT HERE.
NUMBER 3.
GOOD LUCK, AND YOU CAN PLEASE GO TO THE PIT.
THANK YOU.
THEY'RE JUST TAKING ONE BITE,
AND TODAY, MYRON MIXON'S GONNA HAVE A FOOD-GASM.
THE PITMASTER DECIDED TO
LEAVE A LOT OF THAT FAT ON THERE.
[ LAUGHS ]
THE FLAVOR, IN MY OPINION, WAS GREAT.
WHOO! COME ON, MYRON!
NARRATOR: HERE IN OSAGE CITY, KANSAS,
TIME IS UP FOR OUR COMPETITORS
AT THE SMOKE IN THE SPRING BBQ CONTEST.
AND IT'S TIME TO FIND OUT WHICH OF OUR THREE TEAMS
SHOWED UP FOR THE SHOWDOWN.
I THINK WE'RE ALL READY TO GET INTO THESE BOXES
AND JUDGE THE BRISKET POINT AND TURKEY LEGS
FOR THE VERY BEST IN TASTE, TENDERNESS, AND APPEARANCE.
THE JUDGING WILL BE BLIND FOR US,
BUT NOT FOR THE COOKS.
THEY'RE GONNA WATCH US JUDGE THEIR FOOD
ON A LIVE VIDEO FEED FROM THE PIT.
I'M READY.
THERE YOU GO.
TAKE A LOOK AT BOX NUMBER 1 OF TURKEY LEGS
AND JUDGE IT FOR APPEARANCE.
SUGAR'S BARBECUE.
Mixon: WHEN I'M JUDGING THE APPEARANCE OF TURKEY LEGS,
I LIKE TO SEE A MAHOGANY COLOR, ALMOST RED COLOR.
I WANT THEM ALL TO BE UNIFORM.
I WANT THEM PLACED IN THERE IN SYMMETRY.
LET'S TAKE A LOOK AT NUMBER 2.
THAT'S ME -- PIT BULLS "UP IN SMOKE."
Oxley: THAT LOOKS GOOD, DANNY!
IT'S NICE AND SHINY.
LET'S TAKE A LOOK AT NUMBER 3.
THAT'S LULU'S.
HE SEEMS TO LIKE YOURS
A LOT MORE THAN HE LIKED MINE.
I HOPE SO.
LET'S GO AHEAD AND JUDGE THEM ON TASTE AND TENDERNESS.
LET'S START JUDGING NUMBER 1.
SUGAR'S BARBECUE. HERE WE GO.
Cookston: WHEN JUDGING TURKEY LEG FOR TENDERNESS,
IT NEEDS TO HAVE A GOOD MOUTHFEEL.
BITE-THROUGH SKIN IS THE UTMOST OF IMPORTANCE.
ALSO, I WANT TO BE ABLE TO TASTE THE MEAT,
AND I WANT THAT SEASONING DELICATELY BALANCED.
MOVE ON TO NUMBER 2.
THAT'S ME -- PIT BULLS "UP IN SMOKE."
Oxley: LOOK AT THAT.
MYRON HAD TO PULL ON THAT A LITTLE BIT.
LET'S JUDGE NUMBER 3.
LULU'S BarBque.
I DON'T KNOW ABOUT MELISSA.
SHE DIDN'T REALLY SHOW A REACTION DOWN THERE.
SHE'S A COOL CAT.
YEAH, SHE DEFINITELY IS.
NOW THAT WE'VE JUDGED THE TURKEY LEGS
ON TASTE, TENDERNESS, AND APPEARANCE,
WHAT'D YOU GUYS THINK?
SUGAR'S BARBECUE.
Stone: I THOUGHT IT LOOKED REALLY GOOD IN THE BOX.
I THOUGHT THAT THE PITMASTER HIT A GREAT COLOR.
THE FLAVOR WAS PRETTY GOOD, AND SO I THOUGHT,
ALL IN ALL, IT WAS A DECENT ENTRY.
THANKS, TUFFY.
I THOUGHT SO, TOO, TUFFY. IT HAD A GREAT FLAVOR.
WHEN I SAW BOX NUMBER 1, I WAS REALLY HAPPY.
I THOUGHT IT JUST SCREAMED BARBECUE.
YEAH, RIGHT ON. THANKS, MELISSA.
I REALLY LIKED THAT RED SHINE THAT IT HAD.
YOU KNOW, IT WASN'T OVER-SAUCED.
ALL IN ALL, I THOUGHT IT WAS A GREAT ENTRY.
WHOO-HOO!
WHAT'D YOU THINK OF TURKEY LEG NUMBER 2?
THAT'S ME -- PIT BULLS "UP IN SMOKE."
Mixon: WHEN I LOOKED AT THE BOX, IT HAD A GOOD PRESENTATION.
IT HAD A GREAT COLOR.
BUT I ALSO COULD TELL,
THE WAY THE SKIN WAS ROLLING UP THERE A LITTLE BIT,
THAT IT WAS RENDERED WELL.
NICE.
HE'S A GOOD JUDGE.
I REALLY LIKED THE APPEARANCE OF NUMBER 2.
I THOUGHT IT JUST SHINED IN THE BOX.
THE SKIN BIT THROUGH.
I WOULD'VE LIKED THE MEAT
TO HAVE BEEN JUST A LITTLE MORE TENDER.
IT HAD, LIKE, A LIGHTER-FLUID TASTE
OR SOMETHING OFF-PUTTING
ON THE VERY BACK END OF THE FLAVOR.
THAT'S DISAPPOINTING, BECAUSE
THE TOP FLAVOR PROFILE WAS AWESOME.
I HAVE NEVER USED LIGHTER FLUID IN MY LIFE.
YOU KNOW WHAT IT WAS?
IT WAS THAT LITTLE TRUCK
THAT KEEPS RUNNING BY, UP AND DOWN.
[ LAUGHTER ]
I NOTICED THAT AS WELL, MELISSA.
THERE WAS A LOT OF QUALITIES
IN THE FLAVOR OF THE TURKEY LEG THAT WAS GOOD,
BUT I DID GET THIS AFTERTASTE.
IT KIND OF CAME IN THE FINISH, KIND OF CAME IN THE END.
WHAT? WHAT?!
Mixon: AS FAR AS FLAVOR-WISE,
I DIDN'T REALIZE ANY OF THAT, WHAT YOU'RE TALKING ABOUT,
THERE IN THE BACK-END OF IT.
YOU KNOW, ALL IN ALL, IT WAS A GOOD ENTRY.
WELL, IT'S A GOOD THING THERE'S THREE JUDGES THERE.
WHAT DID YOU GUYS THINK ABOUT THE NUMBER 3 TURKEY LEGS?
THAT'S LULU'S.
Stone: I REALLY LIKED THE COLOR.
THE DONENESS, I THOUGHT, WAS GREAT.
GOOD JOB.
WHAT I'M TALKING 'BOUT, RIGHT THERE!
MY BIGGEST COMPLAINT IS TOO HEAVY ON SALT.
A LITTLE SALTY.
KIND OF, TO ME, IT BALANCED OUT.
TO ME, TURKEY, WHETHER IT'S DARK MEAT OR WHITE MEAT --
IT CAN BE PRETTY BLAND UNLESS YOU DO SOME THINGS WITH IT.
OH, THERE YOU GO.
THE TENDERNESS, FOR ME -- A LITTLE BIT DRY.
COME ON. COME ON!
THE APPEARANCE WAS A GOLDEN COLOR,
WHICH I THINK IS MORE WHAT YOU THINK OF
WHEN YOU GET A TURKEY LEG AT THE FAIR.
AS FAR AS TENDERNESS GOES,
MINE WAS A LITTLE DRY.
THE VERY OUTSIDE BITE THAT I TOOK
WAS ACTUALLY JUST A LITTLE MEALY.
OVERCOOKED.
MELISSA WAS A TOUGH ONE. [ CHUCKLES ]
ALL RIGHT, GUYS, NOW THAT WE FINISHED JUDGING TURKEY LEGS,
WHAT DO YOU SAY WE MOVE OVER TO BRISKET POINT
AND MARK SCORES FOR APPEARANCE.
LET'S START WITH BOX NUMBER 1.
SUGAR'S BARBECUE.
Stone: WHEN I'M JUDGING BRISKET POINT FOR APPEARANCE --
FIRST, THE BURNT ENDS.
I WANT THEM TO HAVE A NICE COLOR. I WANT TO SEE SOME BARK.
I WANT THEM TO LOOK MOIST.
IF THE PITMASTER DECIDES TO TURN IN SLICES,
I WANT THOSE SLICES CUT UNIFORM,
PLACED NICELY IN THE BOX.
LET'S TAKE A LOOK AT BOX NUMBER 2.
Oxley: ALL RIGHT.
LOVE TO SEE WHAT YOU DID.
OH, LOOK AT YOU!
ONLY THING WE TURNED IN WAS BURNT ENDS.
THAT'S IT.
I'M GONNA TELL YOU, THEY'RE GONNA PICK ON YOU ON YOUR TURN-IN BOX.
LET'S TAKE A LOOK AT BOX NUMBER 3 OF BRISKET POINT.
THAT'S ME -- PIT BULLS "UP IN SMOKE."
Oxley: THAT LOOKS INTERESTING.
ALL THREE OF THOSE JUDGES CAN RESPECT THAT.
ALL RIGHT. Y'ALL READY FOR A MOUTHFUL?
LET'S DO IT.
NOW THAT WE HAVE OUR BRISKET POINTS,
LET'S START JUDGING NUMBER 1 FOR TASTE AND TENDERNESS.
THAT'S SUGAR'S BARBECUE.
WHEN JUDGING BRISKET POINT,
I WANT TO BE ABLE TO TASTE THE BEEF.
BUT, YOU KNOW, THERE'S LOTS OF SEASONINGS
THAT ADD FLAVOR TO BEEF.
I WANT TO BE ABLE TO TASTE A LITTLE PEPPER, A LITTLE SALTY --
A LITTLE GOOD YIN-AND-YANG THING GOING WITH THIS BEEF BRISKET.
LET'S MOVE ON TO NUMBER 2.
LULU'S BarBque.
IT'S BIG.
YEAH. WE JUST PUT THE DICE ON THE TABLE AND LET IT ROLL.
ALL RIGHT. LET'S MOVE ON TO NUMBER 3 BRISKET POINT.
PIT BULLS "UP IN SMOKE."
Oxley: OH, TUFFY'S SPITTING SOMETHING OUT.
UH-OH.
HE AIN'T SPITTING NOTHING OUT.
[ CHUCKLES ]
WHAT'D YOU GUYS THINK OF BOX NUMBER 1?
SUGAR'S BARBECUE.
Cookston: I LIKE THE FACT THAT THEY GAVE US
AN OPTION OF SLICED, AS WELL.
THE FLAVOR HAD A NICE SWEET-AND-SALTY,
YIN-AND-YANG THING GOING FOR IT THAT I THOUGHT REALLY WORKED.
THANK YOU.
THANK YOU.
THE BURNT ENDS HAD A GREAT FLAVOR TO THEM.
THE ONLY THING I WOULD SAY IS THE SLICES, TO ME,
DIDN'T HAVE THE FLAVOR THE BURNT ENDS HAD.
I THOUGHT THE COLOR ON THE MEAT WAS GOOD.
IT LOOKED LIKE IT WAS MOIST IN THE BOX.
[ SNIFFLES ]
THE FLAVOR WAS GOOD.
YOU COULD TASTE THE CHARCOAL OR THE WOOD,
BUT IT WAS IN A GOOD WAY.
I FEEL LIKE THIS PITMASTER DID A GOOD JOB.
I'VE BEEN AT THIS FOR A WHILE,
AND IT JUST IS A DREAM TO BE HERE, AND --
[ LAUGHS ] I'VE ALWAYS SAID THERE'S NO CRYING IN BARBECUE.
SO, WHAT'D YOU GUYS THINK OF BRISKET POINT BOX NUMBER 2?
LULU'S.
THEY WENT STRAIGHT BY WHAT WE REQUIRED THEM TO DO.
THAT KEEPS IT SIMPLE, IN MY OPINION.
IT DOESN'T GIVE YOU ANY MARGIN FOR ERROR
WHERE YOU MIGHT'VE PUT SOMETHING IN
THAT REALLY DIDN'T HELP YOU.
I AGREE WITH MYRON -- THAT'S THE STRATEGY
THAT I PROBABLY WOULD'VE TRIED TO PULL.
WHOO! COME ON, MELISSA!
I JUST HOPE IT'S GOOD.
THE FLAVOR, IN MY OPINION, WAS GREAT.
ONLY DRAWBACK WAS...
...IT WAS A LITTLE TIGHT.
AND I ALREADY KNEW IT.
IT WAS A COMBINATION OF SWEET AND SAVORY.
IT JUST NEEDED A LITTLE BIT MORE RENDERING.
IT WOULD'VE BEEN PERFECT.
THAT'S THE ONLY THING I WAS WORRIED ABOUT.
I AGREE WITH MYRON. IT WAS A GREAT FLAVOR.
HAD THE PITMASTER GIVEN US SMALLER PIECES,
IT MIGHT NOT HAVE BEEN AS TOUGH AS IT WAS.
YOU NEED TO CUT YOUR BURNT ENDS
THE APPROPRIATE SIZE FOR THE TENDERNESS.
I'LL TAKE THAT ANY DAY OF THE WEEK.
THANK YOU. THANK YOU.
LET'S MOVE ON TO ENTRY NUMBER 3.
THAT'S ME -- PIT BULLS "UP IN SMOKE."
Cookston: I REALLY APPRECIATED THE FACT THAT THEY GAVE US
THE PULLED, THE SLICED, AND THE BURNT END.
I WISH THAT I'D HAD A LITTLE MORE FLAVOR.
THE PITMASTER DECIDED TO
LEAVE A LOT OF THAT FAT ON THERE RATHER THAN TRIM IT OFF.
AND I LOVE BRISKET FAT WHEN IT'S BEEN CARAMELIZED,
AND IT'S NICE AND SWEET.
BUT, FOR ME, THE FAT REALLY DIDN'T
HAVE THAT EFFECT IN MY MOUTH WHEN I CHEWED ON IT.
HE COULD USE A LITTLE FAT.
[ LAUGHS ]
TUFFY COULD USE A LITTLE FAT.
THE TENDERNESS WAS THERE. IT HAD A SAVORY FLAVOR.
THE PULLED WAS GREAT,
AND THAT WAS AN ASSET TO THE BOX.
WHEN I GOT TO THE SLICED...
THE TENDERNESS -- ALMOST A LITTLE TUG TO IT.
WASN'T A BAD PIECE OF MEAT.
IT JUST DIDN'T CONTRIBUTE AND HELP THE BOX.
AND THAT HAPPENS.
HAPPENS TO ALL OF US.
[ Chuckling ] YES, IT DOES, EVERY NOW AND THEN.
THESE THREE PITMASTERS -- THEY'RE NO SMALL POTATOES.
THEY CAME HERE TO GIVE US THEIR BEST
IN BRISKET POINT AND TURKEY LEGS,
AND SOME OF THEM DID IT.
LET'S TALLY UP THE SCORES
AND FIND OUT WHO WON THIS THING.
SO, THIS IS IT -- THE MOMENT OF TRUTH.
STANDING IN FRONT OF THE JUDGES DOESN'T RATTLE MY CAGE.
YEAH, I'M A LITTLE BIT NERVOUS.
THE WINNER OF "BBQ PITMASTERS" IS...
Narrator: HERE AT THE SMOKE IN THE SPRING FESTIVAL
IN OSAGE CITY, KANSAS,
IT'S TIME FOR OUR THREE PITMASTERS
TO FACE THE MUSIC.
WITH SERIOUS BRAGGING RIGHTS ON THE LINE,
THREE FIERCE COMPETITION COOKS ARE WAITING TO HEAR
WHOSE TURKEY LEGS AND BRISKET POINTS
EARNED THEM THE TITLE OF BBQ PITMASTERS CHAMPION.
Stone: PITMASTERS,
WE FINISHED TASTING AND JUDGING YOUR MEATS,
AND WE'VE ADDED UP THE TOTALS.
ARE Y'ALL READY TO FIND OUT
WHO'S TODAY'S "BBQ PITMASTERS" CHAMPION?
OH, YEAH! WHOO!
STANDING IN FRONT OF THE JUDGES DOESN'T RATTLE MY CAGE.
MY BRISKET BOX WAS DESIGNED AND EXECUTED
EXACTLY THE WAY IT NEEDED TO BE,
AND TUFFY NOTICING THE TURKEY LEGS
HAD PERFECT COLOR ALL THE WAY AROUND
WAS DEFINITELY ONE CHAMPION
RECOGNIZING ANOTHER CHAMPION'S MASTERY OF COOKING.
THE ONLY DOWNFALL THAT COME THROUGH OUR TURKEY LEGS --
MELISSA AND TUFFY FOUND THEM JUST OVERWHELMINGLY SALTY.
BUT THE JUDGES REALLY FOUND THAT
OUR BURNT ENDS WERE ON POINT TODAY.
THEY REALLY LIKED THE FLAVOR.
Oxley: MELISSA LOVED IT.
SHE SAID MY TURKEY LEGS SCREAMED BARBECUE.
AND THE JUDGES LOVED THE BURNT ENDS,
AND SO I THINK MY WORK HERE IS DONE.
[ CHUCKLES ]
I COULDN'T BE HAPPIER.
THIS AIN'T NO POPULARITY CONTEST,
AND I AIN'T HERE TO SIGN YOUR YEARBOOK.
WE'RE HERE TO FIND WHICH ONE OF YOU
IS THE BEST PITMASTER.
BUT BEFORE WE ANNOUNCE THE WINNER,
WE WANT TO FIND OUT A LITTLE BIT MORE ABOUT YOUR COOK.
WHOSE BOX WAS NUMBER 1 ON TURKEY LEGS TODAY?
RIGHT HERE -- SUGAR'S BARBECUE.
I THOUGHT THE COLOR YOU GOT ON THOSE TURKEY LEGS WAS GREAT.
THE THICKNESS OF THE SAUCE WAS SPOT-ON.
I WAS REALLY PLEASED WITH YOUR ENTRY. NICE JOB.
THANK YOU.
WHO HAD BOX NUMBER 3 IN TURKEY LEGS?
LULU'S.
HAVE YOU COOKED A LOT OF TURKEY LEGS?
WE'VE COOKED A LITTLE BIT OF TURKEY LEGS.
WHAT METHODS DID YOU USE?
WE ACTUALLY BRINED OUR TURKEY LEGS.
WE SEASONED THE INSIDE OF THE MEAT
AND BASTED IT IN BUTTER.
I REALLY LIKED THE FACT THAT
YOU DIDN'T PUT A WHOLE LOT OF SAUCE ON YOUR TURKEY LEG.
I MEAN, IT WAS BEAUTIFUL.
BUT, YOU KNOW, IT WAS JUST A LITTLE BIT SALTY FOR ME.
WHAT HAPPENED WAS, WE ACTUALLY INJECTED IT
ONE MORE TIME AT THE VERY END.
WE HAD AN UNSALTED BUTTER, AND WE HAD A SALTED BUTTER.
AND I MIGHT'VE GRABBED THE SALTED BUTTER.
SOMETIMES, ONE LITTLE THING MAKES ALL THE DIFFERENCE.
YES, MA'AM. THANK YOU.
WHO WAS NUMBER 2 ON TURKEY ENTRY TODAY?
THAT WAS ME, MYRON -- PIT BULLS "UP IN SMOKE."
WELL, YOU MUST'VE GOT IT UP TO SOME PRETTY HIGH HEAT,
BECAUSE YOU HAD THE SKIN ON THAT TURKEY RENDERED PERFECTLY.
IT WAS WRINKLED UP.
YOU THINNED IT OUT BY
RENDERING THE FAT OUT FROM BEHIND IT.
HAD A VERY THIN SAUCE ON THE SAVORY SIDE.
IF I HAD TO KNOCK YOU FOR ANYTHING,
MAYBE A LITTLE BIT NOT TENDER ENOUGH.
BUT TODAY, THAT WAS MY BEST TURKEY ENTRY.
THANK YOU, SIR. IT WAS A PLEASURE.
WE HAD SOME GREAT EXAMPLES
OF BRISKET POINT AND TURKEY LEGS TODAY.
BUT SOMEBODY'S GOT TO COME IN THIRD.
TODAY'S THIRD-PLACE PITMASTER IS...
...CODY ARCHIE WITH LULU'S BarBque.
Oxley: GOOD JOB.
THANK YOU.
Cody: COMING IN THIRD REALLY WASN'T A DISAPPOINTMENT,
BECAUSE I KNEW THAT I SCREWED UP.
YOU KNOW, WE MESSED UP ON ONE COOK,
AND YOU HAVE TO BE PERFECT ON BOTH MEATS
TO WIN THIS COMPETITION.
IT'S DOWN TO LYNNAE OXLEY OF SUGAR'S BARBECUE
AND DANNY COOGLE OF PIT BULLS "UP IN SMOKE."
YOU BOTH COOKED SOME AMAZING BARBECUE TODAY,
BUT ONLY ONE OF YOU CAN MOVE ONE STEP CLOSER TO THE FINALE
FOR A SHOT AT $50,000,
A SPOT IN THE KINGSFORD INVITATIONAL,
AND THE COVETED TITLE OF
KINGSFORD "BBQ PITMASTERS" GRAND CHAMPION.
[ CHEERS AND APPLAUSE ]
GOOD LUCK.
LYNNAE, WHAT WOULD IT MEAN FOR YOU TO WIN HERE TODAY?
IT'S JUST A DREAM TO BE HERE,
AND IT WOULD MEAN THE WORLD TO ME
TO MOVE ON TO THE SECOND ROUND.
I PUT HEART AND SOUL INTO WHAT I DO,
AND IF THAT'S RECOGNIZED AND THAT EARNS ME THE $50,000,
TRUST ME, IT'LL BE AMAZING.
DANNY, YOU AND I HAVE
COMPETED AGAINST EACH OTHER MANY TIMES.
BUT TODAY, COOKING FOR THIS COMPETITION, TO WIN,
WHAT WOULD YOU DO -- WHAT WOULD IT MEAN?
Coogle: WELL, I'LL TELL YOU WHAT.
I'M A COMPETITOR, AND I CAME TO WIN.
I'M STANDING UP THERE WITH LYNNAE,
AND I'M FEELING CONFIDENT.
BUT I KNOW I'M UP AGAINST A WORLD-CLASS COOK.
SO, WITH DANNY COOGLE COMES DOZENS AND DOZENS OF WINS
AND ENORMOUS REPUTATION.
BUT MY REPUTATION IS ALSO ON THE LINE,
AND I NEED TO BEAT HIM.
THE WINNER OF "BBQ PITMASTERS"
HERE IN OSAGE CITY, KANSAS,
AND THE ONE WHOSE TURKEY LEGS AND BRISKET POINT
WERE TRUE EXAMPLES OF WHAT REAL BARBECUE IS...
...LYNNAE OXLEY, SUGAR'S BARBECUE!
PORTLAND, OREGON!
CONGRATULATIONS!
GET ON UP HERE, GIRL!
CONGRATULATIONS.
THANK YOU, SWEETHEART.
LET'S GIVE A BIG ROUND OF APPLAUSE
TO TODAY'S SECOND-PLACE FINISHER,
DANNY COOGLE, PIT BULLS "UP IN SMOKE"!
DANNY, YOUR FOOD WAS GREAT, JUST A LITTLE STIFF.
AND YOU COULD BE UP HERE. NICE JOB.
THANK YOU. THANK YOU VERY MUCH.
Coogle: I WAS DISAPPOINTED IN MYSELF
FOR NOT GETTING IT DONE THE WAY I NEEDED TO GET IT DONE.
BUT SUGAR'S WAS ABLE TO DO IT.
AND SHE WON, AND SHE DESERVED TO WIN IT.
SUGAR'S BARBECUE --
THEIR TURKEY LEGS LOOKED SO WONDERFUL IN THE BOX.
THEY SHOWED THAT THEY TRULY KNEW HOW TO RUN THAT OFFSET COOKER.
SUGAR'S BARBECUE WOUND UP NUMBER 1 TODAY.
GETTING TO THEIR BURNT ENDS -- THEY LAID THEM IN THE BOX
ALONG WITH SOME SLICES, ALONG WITH SOME CHOPPED.
ALL THREE WERE EXCELLENT.
THAT'S WHY THEY WOUND UP NUMBER 1.
I GOT MY EYES ON THE PRIZE.
I'M ONE STEP CLOSER TO $50,000.
BRING IT ON, MAN. LET'S GO!