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People that has never tasted competition barbecue don't know what they're missing.
I'm gonna start off with roll call.
- All Smoked Up. - Here.
- Big Boy Q? - Here.
Jason Williams? Smokin' Stacks?
- Flamin' Pig? - Here.
- Palmetto Smokehouse? - Here.
This started out as kind of a fly-by-night, hit-and-miss operation,
and then we just decided to get serious with it and buckle down, and...
We've done pretty well with it.
One of those two tomorrow will be the state champion.
Well, we start out, we get our meat, we get it trimmed,
get all the excess fat and everything trimmed off of it.
We inject it with the secret ingredient.
We rub it, let it sit until it's time to cook.
Put it in the cooker and low and slow, 250 degrees till it reaches temperature.
That's a full case. It's eight butts.
We'll trim out all eight. We'll pick out our best six.
That's the ones we'll put a lot of love into.
This is a combination of pecan and apple.
Apple brings in that fruity sweetness.
A hardwood, whether it's pecan or oak or hickory
is the hardwood you put in there for the coals and the smoke.
Just pulling some pieces apart that we like to use when we build our box.
We kind of get things separated out.
You get the fat out of it, make sure you get a good selection.
There's a lot of smoke in there. And you got...
Where it gets into the meat, gives it that color all the way to there.
This is just a glaze.
We'll put one coat of this glaze on it now while they're hot.
My secret glaze, and people look at these butts and say,
"Ooh, they're burnt," but they're not. They're not burnt. That's bark.
This is pulled pork.
You can see it's long stringy tubes out of the tube portion.
And you can see the color.
You can see the pink color and the white color at the same time.
You do it all by hand.
And this is the magic sauce.
This is our bed meat.
You want a little color in it, a little white, a little pink.
Then we come in and we take all the parts and put the box together.
We try to show as many portions of the butt as we can.
All right.
I think for us to go ahead and finish first in the state
against a lot of the teams that are here and that cook,
that'd be pretty huge because there's a lot of great cookers in the state.
And they come to try to beat us.
They do.
Third-place winner is Smokin' Stacks and Jeff Smith.
Give it up, ladies and gentlemen.
These guys worked hard. They managed to pick up first place.
Would you put your hands together for All Smoked Up and Gary Taylor!