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Narrator: THIS SEASON ON "BBQ PITMASTERS"...
Man: WHOO-WEE!
GO-OD.
THAT'S PRETTY AS A ROSE RIGHT THERE.
Narrator: ...WE'RE TRAVELING TO SOME OF THE BEST
BARBECUE COMPETITIONS IN THE COUNTRY...
IT'S GAME TIME NOW.
Narrator: ...WHERE EACH WEEK,
THREE TEAMS WILL BATTLE IT OUT...
THAT'S GONNA BE PERFECT.
[ CLUCKING ]
...TO EARN A SPOT IN THE WINNER-TAKE-ALL FINALE.
FIRST PLACE!
YOU BETTER BE THE BEST. WE'RE NOT MESSING AROUND TODAY.
I AIN'T SCARED.
Narrator: 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!
THEY'RE SMOKING-HOT.
Narrator: ...A SPOT IN THE KINGSFORD INVITATIONAL...
YOU 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
Narrator: WELCOME TO WESTMONT, ILLINOIS,
HOME TO THE "RED, WHITE, & BAR-B-Q" FESTIVAL,
WHERE THREE BBQ PITMASTERS CHAMPIONS
ARE RE-IGNITING THEIR SMOKERS FOR A CHANCE AT A $5,000 PRIZE,
AND TO PROVE THIS TOUGH CHICAGO CROWD
THAT THEY HAVE WHAT IT TAKES TO ADVANCE TO THE FINALS
FOR A SHOT AT $50,000.
Sorkin: BARBECUE IS MORE IMPORTANT TO CHICAGO NOW
THAN IT EVER HAS BEEN.
IT FITS RIGHT IN TO THE CHICAGO PALATE.
WE LOVE BIG FLAVORS. WE LOVE EXCITING FOOD.
CHICAGOANS ARE JUST NATURAL CARNIVORES.
THEY LOVE BRISKET, THEY LOVE THEIR RIBS,
THEY LOVE THEIR CHICKEN, THEY LOVE THEIR PULLED PORK.
IF IT'S GOOD, WE'LL EAT IT,
AND WE'VE GOT BARBECUE THAT I THINK WILL STAND UP
AGAINST ANY IN THE COUNTRY.
WELL, ISN'T THIS YOUR LUCKY DAY?
I'VE SEEN ALL THREE OF YOUR FACES BEFORE.
CONGRATULATIONS ON MAKING IT BACK.
[ CHEERING ]
BUT YOUR FIRST GO 'ROUND, THAT WAS JUST A WARM UP.
NOW YOU GOT 5,000 MORE REASONS
TO COOK THE BEST BARBECUE OF YOUR LIFE TODAY.
FIRST UP, WE HAVE JEFF VANDERLINDE
FROM SHIGGIN' AND GRINNIN' FROM DELANO, MINNESOTA.
Jeff: WE'RE FROM MINNESOTA,
BUT WE ARE STILL BARBECUE CHAMPIONS,
SO BRING IT ON.
NOW I'M LOOKING AT YOU,
ROB "RUB" BAGBE OF SWAMP BOYS FROM WINTER HAVEN, FLORIDA.
ROB, I HEARD THROUGH THE GRAPEVINE
TODAY'S YOUR ANNIVERSARY.
YES, SIR. IT'S MY WIFE'S, TOO.
OH, IT IS?
Rob: WHEN I WON ROUND 1,
THAT WAS AWESOME,
BUT NOW MONEY IS ON THE LINE
IT'S TIME TO REALLY UP THE GAME AND PLAY FOR REAL.
NOW ONE OF THE BELLES OF BARBECUE,
LYNNAE OXLEY OF SUGAR'S BBQ FROM PORTLAND, OREGON.
I'M COMPETING AGAINST SWAMP BOYS AND SHIGGIN' AND GRINNIN'.
I WONDER IF THEY'RE STILL GONNA BE GRINNIN'
WHEN I SEND THEIR HAPPY *** HOME.
DECIDING YOUR FATE TODAY WILL BE THE THREE OF US.
I'M TUFFY STONE, FOUNDER OF Q BARBECUE RESTAURANTS.
I'M A MEMPHIS IN MAY PORK SHOULDER WORLD CHAMPION
AND KCBS TEAM OF THE YEAR.
I HAD ALL YOUR BARBECUE BEFORE, AND IT WAS GREAT,
BUT TODAY WE'RE GIVING OUT $5,000
AND I'M EXPECTING EVEN BETTER.
BESIDE ME IS THE WINNINGEST MAN IN BARBECUE,
A NEW YORK TIMES BEST-SELLING COOKBOOK AUTHOR
AND THE OWNER OF PRIDE AND JOY RESTAURANTS
IN MIAMI AND NEW YORK CITY,
THE LOUD AND PROUD MR. MYRON MIXON.
CATCH YOUR BREATH, PITMASTERS. IT'S GUT-CHECK TIME.
'CAUSE ONLY ONE OF YOU
IS WALKING OUT OF HERE TODAY A WINNER.
AND ON MY FAR LEFT,
THE MOST TITLED WOMAN IN BARBECUE EVER,
A TWO-TIME MEMPHIS IN MAY WORLD CHAMPION,
AND THE OWNER AND PITMASTER OF MEMPHIS BARBECUE COMPANY,
THE INCOMPARABLE MISS MELISSA COOKSTON.
TAKE A LOOK AT THE PEOPLE STANDING BESIDE YOU.
THEY WANT TO COOK YOU OUT OF $5,000.
IT'S UP TO YOU TO MAKE SURE THAT DOESN'T HAPPEN.
I BET Y'ALL WANT TO KNOW WHAT'S IN THOSE COOLERS.
YEP. LET'S GO.
WELL, TODAY'S THE SEMIFINAL ROUND.
IT'S NOT GONNA BE EASY FOR YOU,
SO QUIT STANDING THERE LOOKING AT ME,
AND OPEN UP THE COOLERS!
WHOO-HOO!
Rob: OH, LOOK OUT.
Rob: SO, I OPEN THE COOLER,
AND I SEE THIS WHOLE PORK SHOULDER
AND THEN THREE BAGS OF MEAT AND A GRINDER.
I'VE NEVER USED A MEAT GRINDER.
HERE'S THE DEAL, PITMASTERS.
I KNOW YOU KNOW WHAT THAT IS -- A GRINDER.
WHAT ELSE YOU GOT THERE IS PORK, VEAL, AND BEEF CHUNK.
TODAY'S COOK IS A FIRST FOR BBQ PITMASTERS,
SO Y'ALL BETTER BUCKLE UP
BECAUSE Y'ALL ARE GONNA BE MAKING...
...BARBECUE MEATLOAF!
MEATLOAF. REALLY?
REALLY.
WE WERE GAME FOR ANYTHING, BUT I DON'T COOK MEATLOAF.
Lynnae: I'M LOVING THIS.
I COOK BARBECUE MEATLOAF ALL THE TIME.
Mixon: I WANT TO SEE A BARBECUE MEATLOAF
THAT WILL MAKE MY TONGUE BEAT MY BRAINS OUT.
TO WIN HERE TODAY,
YOU'RE GONNA HAVE TO TURN IN YOUR FINEST
IN WHOLE PORK SHOULDER AND BARBECUE MEATLOAF
BOTH AT THE SAME TIME EXACTLY 12 HOURS FROM NOW.
WHOEVER HAS THE HIGHEST TOTAL SCORE
WILL WALK AWAY WITH $5,000
COURTESY OF DIET MOUNTAIN DEW
AND MOVE ONTO THE FINALE FOR A CHANCE TO WIN $50,000,
A SPOT IN THE KINGSFORD INVITATIONAL,
AND THE COVETED TITLE
OF KINGSFORD BBQ PITMASTERS GRAND CHAMPION.
[ CHEERING ]
READY.
PITMASTERS, START YOUR FIRES!
YEAH!
Man: COME ON.
SO, TODAY, WE'RE COOKING ON A CUSTOM-MADE,
BEAUTIFUL BARBECUE PIT.
I BROUGHT MY REVERSE FLOW OFFSET.
I LOVE THE WAY IT COOKS.
I LOVE THE FACT THAT I'M COOKING WITH LOGS.
FOR TODAY'S COOK, WE'VE CHOSEN CHERRY WOOD.
THIS HAS GOT A BEAUTIFUL, SWEET SMOKE.
WE ALSO HAVE HICKORY.
HICKORY'S GREAT, BUT WHEN YOU MIX IT WITH CHERRY WOOD,
THAT'S WHEN IT STARTS TO SHINE.
THIS IS MY STICK BURNER PIT. IT'S MY GO-TO PIT.
IT HELPS ME TUNE IN THE TEMPS AND THE SMOKE.
AS FAR AS STICK BURNERS GO, IT'S THE BOMB.
I BROUGHT TWO KINDS OF WOODS WITH ME --
HICKORY -- WHEN YOU THINK BARBECUE,
YOU THINK HICKORY FLAVOR.
I ALSO BROUGHT WITH ME SOME PECAN --
VERY SIMILAR TO HICKORY BUT A LITTLE BIT LIGHTER.
SO THAT WILL GET GOING GOOD, AND WE'LL BE GOOD TO GO.
OUR MAIN PIT THAT DOES THE HEAVY LIFTING
FOR OUR BIG MEATS IS A C.T.O.
IT'S A CONVECTION OVEN.
THE FANS ARE MOVING THE AIR,
AND THAT'S WHAT MAKES IT SO CONSISTENT.
SECOND PIT WE'RE COOKING ON IS A PELLET COOKER.
ESPECIALLY WITH BARBECUED MEATLOAF,
YOU ONLY NEED SOMETHING TO COOK IT A LITTLE BIT HOTTER,
AND THIS IS THE MACHINE TO DO THAT ON.
THE FUEL THAT WE'RE USING TODAY IS MINNESOTA SUGAR MAPLE.
THAT GIVES YOU A LITTLE SWEET FLAVOR,
AND THAT'S WHAT'S GONNA BRING HOME THE CHAMPION TODAY.
THE PORK SHOULDER IS ONE OF THE BEST CUTS
OF PORK THAT YOU CAN COOK.
IT STARTS RIGHT ABOVE THE ELBOW ON THE HOG
AND RUNS ALL THE WAY UP TO THE SPINE,
SO IT'S A HUGE CUT.
IF I WAS COOKING THAT WHOLE PORK SHOULDER TODAY,
I WOULD PART IT AND SEPARATE THE PIECES.
IT'S REALLY GONNA HELP
BY SPEEDING THAT COOKING PROCESS UP.
YEAH, I AGREE WITH YOU.
YOU'RE GONNA GET THESE SHOULDERS DONE
JUST A LITTLE BIT FASTER, SO I WOULD PART IS OUT.
YOU KNOW, WHEN IT COMES TO SEASONING THESE PORK SHOULDERS,
I WANT TO GET THE FLAVOR ALL THE WAY DOWN TO THE BONE,
AND SO INJECTION'S A GREAT WAY TO DO THAT.
Mixon: I'M GONNA USE THE SAME INJECTION
I WOULD USE FOR WHOLE HOG.
IT'S APPLE JUICE, IT'S VINEGAR,
LITTLE BIT OF HOT SAUCE THAT'S GONNA GIVE THAT "WOW" FACTOR
WHEN WE BITE DOWN ON THAT MEAT.
NORMALLY, WHEN I'M COOKING PORK SHOULDERS,
I LIKE TO COOK IT AT A LOWER TEMPERATURE.
IF I CAN COOK IT AT 225, I'D BE REALLY HAPPY.
I WOULD START MY PIT OUT AT 375,
AND THAT'S WHERE IT'S GONNA RUN.
I MEAN, I LIKE HOT AND FAST. IT SHORTENS THE COOK TIME UP.
I'M A LOW-AND-SLOW GIRL. I LIKE COOKING AT 225 DEGREES.
THAT'S HOW I GET MY OPTIMUM PRODUCT END RESULT.
THIS IS THE SEMIFINAL ROUND OF BBQ PITMASTERS.
YOU GOT TO BRING EVERYTHING YOU GOT.
THESE PORK SHOULDERS ARE AWESOME.
THEY'RE BIG AND THEY'RE MEATY.
SO I WON THE LAST COMPETITION,
AND I'M GONNA PRESENT THAT SAME SKILL LEVEL TO THIS CONTEST.
I'M GONNA PART OUT THE PORK SHOULDER TODAY.
IT'S GONNA GIVE ME SMALLER CUTS OF MEAT
THAT ARE GONNA COOK A LITTLE QUICKER.
SO I'VE GOT THIS SEPARATED.
NOW IT'S TIME TO SEASON AND INJECT.
MY INJECTION CONTAINS APPLE JUICE,
WORCESTERSHIRE, SUGAR.
IT'S GONNA MAKE FOR A NICE AND SALTY, SWEET FLAVOR PROFILE.
TIME FOR THE RUBDOWN.
THIS IS A GO-TO RUB
THAT I'VE USED FOR A LONG, LONG TIME.
IT'S GOT PEPPER, PAPRIKA.
IT'S GOT A SWEET ELEMENT TO IT.
IT'S GONNA MAKE THIS SHOULDER SHINE.
THIS PORK SHOULDER WILL BE THE BEST OF THE BEST.
I THINK WHAT WE'RE GONNA DO IS PART IT OUT.
IT TAKES A LONG TIME TO COOK THEM IF YOU LEAVE THEM WHOLE.
THE WHOLE PORK SHOULDER, THAT'S NOT A PROBLEM.
I WON A WORLD CHAMPIONSHIP COOKING PORK.
I'M GONNA COOK IT AS TWO PIECES.
I GOT THIS.
WISH ME LUCK.
COME ON, BABY.
[ POUNDING ]
NO.
I GOT THIS.
IT'S GONNA BE FINE.
IT'S GONNA BE FINE.
OH, I GOT IT NOW, I THINK.
THERE WE GO.
[ Laughing ] AND THAT IS HOW YOU SEPARATE A SHOULDER.
NOW THAT WE GOT IT TRIMMED UP, I'M GONNA ADD MY RUB.
IN THIS RUB I'M USING TURBINADO SUGAR,
SOME PAPRIKA, JUST A LITTLE BIT OF PEPPER.
IT'S GONNA ADD A GREAT BARBECUE PORKY FLAVOR.
ALL RIGHT. IT'S TIME FOR SOME INJECTION.
OUR PORK INJECTION'S PRETTY BASIC.
WE USE GOOD FILTERED WATER
AND SOME OF MY SECRET INGREDIENT,
WHICH I CAN'T TELL YOU.
I COULD TELL YOU, BUT THEN I'D HAVE TO MARRY YOU,
AND I DON'T THINK MY WIFE WOULD LIKE THAT.
MY INJECTION HELPS BOOST THE FLAVOR OF THE PORK.
COMING INTO TODAY'S COMPETITION,
MY COMPETITORS BETTER BE BRINGING THEIR "A" GAME
BECAUSE I AM DEFINITELY BRINGING MY BEST.
LET'S DO IT. WE KNOW WHAT WE'VE GOT TO DO.
I'VE NEVER COOKED A WHOLE PORK SHOULDER.
BUT I'M GONNA GO IN,
AND I'M GONNA SEPARATE THE BOSTON BUTT FROM THE SHANK
BECAUSE I KNOW HOW TO COOK THE BUTT PART OF IT,
AND THAT IS GONNA BE THE WAY
THAT WE'RE GONNA WIN THIS COMPETITION.
THERE'S OUR PORK BUTT.
WE'RE GONNA HIT IT WITH A LITTLE INJECTION.
OUR INJECTION FOR OUR PORK SHOULDER TODAY
IS APPLE JUICE, BROWN SUGAR, WORCESTERSHIRE SAUCE.
WE NEED TO GET SOME FLAVOR IN THE MIDDLE OF THAT MEAT.
AND THEN WE NEED THE MASTER RUB.
THE FLAVOR PROFILE WE'RE USING
IS SWEET WITH A LITTLE BIT OF HEAT.
THE RUB IS A COMMERCIAL RUB.
I HAVE MY FLAVOR PROFILES THAT I'M GONNA STICK TO,
AND I'M NOT GONNA GET FANCY.
WE'RE TRYING TO COOK WHAT GOT US HERE,
AND THAT'S WHAT WE'RE GONNA DO.
Lynnae: TIME TO GO IN THE COOKER.
OKAY, SO I'VE GOT THIS SEPARATED OUT PORK SHOULDER.
IT'S GOING ON THE PIT.
IT'S GONNA GO TO SLEEP FOR A WHILE AND GET SMOKED.
I WANT TO COOK THIS AT ABOUT 325 DEGREES FOR ABOUT SIX HOURS,
AND THEN I'M GONNA CHECK IT AFTER THAT.
I WANT THIS WIN SO BAD I CAN TASTE IT.
I'M GONNA PUT THESE PORK SHOULDERS ON THE PIT,
250 DEGREES TEMPERATURE,
TILL THEY'RE DONE -- 8, 9, 10 HOURS.
IF I HAD TO GUESS WHO'S GONNA WIN TODAY,
I WOULD DEFINITELY SAY IT'S GONNA BE ME.
I DIDN'T TRAVEL 1,200 MILES TO LOSE.
ALL RIGHT. LET'S THROW THEM ON.
GET THAT MONEY MUSCLE ON THERE.
PIT TEMP'S RUNNING AT 225, RIGHT WHERE WE NEED IT TO DO.
SEE YOU IN EIGHT HOURS.
I THINK WE'LL WIN BBQ PITMASTERS --
JUST PLAIN AND SIMPLE WE'RE GOOD AT WHAT WE DO.
Rob: I THINK IT LOOKS GOOD.
THE BARBECUE GODS ARE SMILING ON ME.
Jeff: WHOA.
WINNING MEATLOAF, BABY, RIGHT HERE.
Lynnae: IT'S $5,000, DUDE.
WE'RE GONNA PULL OUT ALL THE STOPS.
NO JOKE.
Narrator: THE MIDWEST IS ABLAZE IN BARBECUE SMOKE
AS THE WESTMONT ILLINOIS RED, WHITE, AND BAR-B-Q FESTIVAL
IS KICKING IT INTO HIGH GEAR.
HERE, THREE BBQ PITMASTERS CHAMPIONS
ARE GETTING THE CHANCE TO SQUARE OFF AGAIN,
THIS TIME FOR $5,000.
RIGHT NOW THEIR WHOLE PORK SHOULDERS ARE ON THEIR PITS,
AND IT'S TIME FOR THEM TO FACE THE MAKE-OR-BREAK CHALLENGE --
BARBECUE MEATLOAF.
YOU KNOW, OUR PITMASTERS TODAY,
THEY CAME PREPARED FOR ANYTHING,
BUT TODAY'S CHALLENGE, WE'RE THROWING THEM A TWIST.
WE'RE GIVING THEM ALL MEAT GRINDERS,
AND THEN WE'RE GIVING THEM THREE DIFFERENT CUTS --
CHUNKS OF BEEF BRISKET, CHUNKS OF VEAL BREAST,
CHUNKS OF PORK SHOULDER.
NOTHING'S MORE AMERICAN THAN MEATLOAF.
EVERYBODY HAS THEIR OWN RECIPE.
YOU CAN PUT JUST ABOUT ANYTHING IN MEATLOAF,
AND IT'LL STILL BE GOOD.
WHEN YOU CAN INCORPORATE SOME BARBECUE RUB
OR BARBECUE SAUCE INTO THOSE FINE-GROUND MEATS,
I'M GONNA TELL YOU WHAT, IT'S JUST GOOD.
Lynnae: SO, PREPARING MEATLOAF.
I WANT TO MAKE A TRADITIONAL BARBECUE MEATLOAF,
SO I'M ONLY GONNA GO WITH PORK AND BEEF TODAY.
OH, YEAH, BABY!
THIS GRINDER HAS GOT TWO DIFFERENT PLATES ON IT.
I'M GONNA USE THE FINER PLATE
THAT'S GONNA PRODUCE GROUND MEAT THAT'S GONNA MIX EASILY,
AND I THINK THE RESULTS ARE GONNA BE OUTSTANDING.
THE SEASONING IS GONNA COME IN A FORM OF A SEASONING PASTE.
IT'S GONNA BE EGGS, A LITTLE WORCESTERSHIRE.
IT'S GONNA ENHANCE THAT MEATY FLAVOR.
THIS IS A $5,000 CONTEST.
I'M NOT MAKING CRAPPY MEATLOAF.
WE GOT BEEF, WE GOT VEAL, AND WE GOT PORK.
I HAVE NEVER COOKED A MEATLOAF --
EATEN QUITE A FEW OF THEM, BUT I'VE NEVER COOKED ONE.
HOW THE HELL ARE WE GONNA MAKE MEATLOAF?
LET'S JUST GRIND EVERYTHING.
I'M LOOKING AROUND, WHAT ELSE DO I HAVE?
I THINK YOU JUST GOT TO GET ENOUGH FLAVOR INTO IT.
I GO OVER TO THE COOLER,
AND I FIND SOMETHING THAT'S GONNA SCREAM "EAT ME."
CHECK THESE BABIES OUT, SOME SLIDERS.
SLIDERS.
WHO DOESN'T LIKE A GOOD SLIDER?
WE TAKE THE SLIDERS, WE GRIND IT UP THROUGH THERE,
AND THAT'LL GIVE IT A LITTLE EXTRA FLAVOR.
OHH, THAT IS AWESOME.
MONEY MUSCLE OF MEATLOAF, RIGHT THERE.
SO, OUR GAME PLAN FOR THIS MEATLOAF
IS WE'RE GONNA RUN IT THROUGH THE GRINDER,
THEN WE'RE GONNA RUN IT THROUGH A SECOND TIME.
WE DIDN'T WANT THAT DENSE OF A MEATLOAF.
I'M JUST KIND OF PUTTING SOME SPICES IN HERE.
I'M ADDING BROWN SUGAR BECAUSE IT MAKES EVERYTHING BETTER.
SALTY, SWEET, GET EVERYTHING IN THERE I POSSIBLY CAN.
THIS MEATLOAF IS DEFINITELY GONNA STAND OUT.
GET READY TO GRIND SOME MEAT.
SO, ALL I KNOW ABOUT MEATLOAF IS IN THE SUPERMARKET,
THEY HAVE EQUAL PORTIONS OF EACH MEAT,
SO THAT'S WHAT I'M GONNA DO.
SO WE'VE GOT THE COARSE-GRIND PLATE ON.
IT'S GONNA BE RUSTIC. IT'LL BE COARSE.
THEY'RE GONNA LOVE IT.
WE'RE GONNA GO REAL LIGHT ON THE INSIDE.
THE RUB I'M GONNA USE IN THIS MEATLOAF,
IT'S GOT A NICE LITTLE KICK TO IT,
A LITTLE PEPPER, A LITTLE PAPRIKA,
SOME GROUND FRESH PEPPERCORNS.
I LIKE TO REALLY KEEP IT SIMPLE.
THAT'S IT? THAT'S ALL WE'RE SEASONING IT WITH?
AMY DOES KIND OF CRACK THE WHIP OVER MY SHOULDER,
AND SOMETIMES I HAVE TO ASK HER TO BACK DOWN A LITTLE BIT.
I'VE GOT THIS.
COMPETING HERE TODAY ARE THREE WORLD-CLASS PITMASTERS,
BUT IT'S A WHOLE NEW GAME TODAY.
WE'RE TALKING ABOUT $5,000.
AND ONLY ONE OF THEM'S GONNA LEAVE
BEING ONE STEP CLOSER TO THAT $50,000.
Mixon: FIRST UP IS JEFF VANDERLINDE
OF SHIGGIN' AND GRINNIN' FROM DELANO, MINNESOTA.
JEFF'S A MONSTER AT COMPETITIONS,
AND I CAN'T WAIT TO SEE WHAT HE'S GOT IN STORE
FOR THAT BARBECUE MEATLOAF.
I'M JEFF VANDERLINDE,
SHIGGIN' AND GRINNIN', DELANO, MINNESOTA.
I WON THE LAST ROUND OF BBQ PITMASTERS
BY COOKING BUFFALO BRISKET AND THE BONE-IN PORK LOIN.
THEY WERE BOTH SPOT-ON, AND WE DESERVE TO BE HERE.
Mixon: JEFF VANDERLINDE, SHIGGIN' AND GRINNIN'!
COMING INTO THE SEMIFINAL ROUND, WE'RE ON A ROLL,
AND LIKE ANYTHING, WHEN YOU GET ON A ROLL,
YOU JUST GOT TO KEEP IT GOING.
Mixon: NEXT UP, WE GOT LYNNAE OXLEY
OF SUGAR'S BBQ FROM PORTLAND, OREGON.
SHE'S BEEN WORKING WITH FOOD
SINCE SHE WAS KNEE-HIGH TO A PIG'S EYE.
GOING AGAINST THESE TWO COMPETITORS,
SHE'S GONNA NEED TO BRING THAT EXTRA SUGAR
TO SECURE A WIN HERE TODAY YOU'RE RIGHT.
YOU'RE RIGHT.
WE'RE MADE OF SUGAR AND SPICE AND EVERYTHING NICE,
BUT WE'RE GONNA KICK YOUR BARBECUE ***!
I WON THE LAST BBQ PITMASTERS COMPETITION
WITH TURKEY LEGS AND BRISKET POINTS.
Mixon: LYNNAE OXLEY, SUGAR'S BBQ!
AND I'M GONNA TAKE THAT SAME ENERGY,
AND I'M GONNA APPLY IT TO WHAT THEY GIVE ME TODAY.
I WANT TO SEE HOW I FARE AGAINST THE BIG BOYS.
I'M NOT INTIMIDATED AT ALL.
Mixon: NEXT UP, WE HAVE ROB "RUB" BAGBE,
OF SWAMP BOYS FROM WINTER HAVEN, FLORIDA.
HE'S A QUIET KILLER.
AND LAST TIME HE WAS HERE ON "BBQ PITMASTERS,"
HE TOOK HOME QUITE THE WIN.
YEAH, HE WON WITH WHOLE TURKEY.
I HAVE HIGH HOPES FOR HIS BARBECUE MEATLOAF TODAY.
I'VE BEEN COMPETING IN BARBECUE CONTESTS
FOR ABOUT 10 YEARS NOW.
I'VE BEEN RANKED NUMBER ONE IN THE COUNTRY
FOR CLOSE TO A YEAR AND A HALF.
WHAT THE JUDGES REALLY LIKED
ABOUT MY WHOLE TURKEY IN ROUND 1,
IT WAS FULL OF FLAVOR, IT WAS VERY MOIST.
ROB BAGBE, SWAMP BOYS!
FOR TODAY'S COMPETITION,
I FEEL LIKE IT'S THE NORTH AGAINST THE SOUTH,
BUT I'M READY TO SHOW THOSE DAMN YANKEES HOW WE DO IT.
WITH THIS BARBECUE MEATLOAF TODAY,
THESE PITMASTERS CAN GO TWO WAYS.
THEY CAN EITHER HAND MOLD IT,
OR THEY CAN PUT IT IN A PAN TO MOLD.
BY FORMING IT WITH YOUR HAND
AND MAKING SURE THAT IT'S NOT TOO LOOSE,
YOU'LL GET A LOT MORE SMOKE THAT WAY
BECAUSE ALL OF THE SURFACE WILL BE EXPOSED TO TAKE ON SMOKE.
Mixon: YOU'RE RIGHT, TUFFY.
IT'S THE EASIEST WAY TO PUT IN
AND INCORPORATE A BARBECUE FLAVOR.
I AGREE WITH BOTH OF YOU.
GET A LITTLE SMOKE FLAVOR,
GET THE FLAVOR ALL THE WAY THROUGH THE MEATLOAF,
AND I THINK THEY'LL DO ABSOLUTELY WONDERFUL TODAY.
MEATLOAF ON MY ANNIVERSARY.
YOU ARE A ROMANTIC GUY.
WE'RE GONNA FORM A COUPLE OF LOAFS.
Rob: I'VE NEVER COOKED A MEATLOAF,
SO I'M GONNA KEEP IT SIMPLE.
I'M GONNA THROW IT INTO A LOAF SHAPE.
NOW I TAKE MY TWO LOAVES OF MEAT,
I'M GONNA LET IT SIT AND REST, LET THE FLAVORS MELD.
VOILĂ .
WE HAVE BARBECUE MEATLOAF.
SIZE WISE, YOU WANT IT THICKER THAN THAT?
I'M THINKING THAT THIS IS LOOKING PRETTY GOOD.
WE'VE GOT ALL OUR INGREDIENTS IN OUR BARBECUE MEATLOAF.
WE START TO GO IN TO SHAPE IT.
YOU'VE GOT THEM FORMED ABSOLUTELY PERFECT.
WE FINISH IT OUT WITH BUTTER.
BUTTER IS GOING TO DO EXACTLY WHAT BUTTER ALWAYS DOES,
JUST MAKES IT BETTER.
AND FINALLY, I'M GONNA LET IT REST.
WE JUST REALLY WANT THE FLAVORS TO BLEND TOGETHER.
I THINK THIS FRICKIN' BARBECUE MEATLOAF
IS GONNA BE [BLEEP] AWESOME.
WOULD YOU SAY THIS IS NICE AND...?
LET'S DIVIDE IT UP.
Lynnae: ONE OF THE BEST THINGS I BROUGHT WITH ME TODAY
IN MY PANTRY IS SLICED BACON,
AND I'M GONNA USE IT FOR THIS MEATLOAF.
IT'S GONNA LOOK LIKE A BASKET.
SO I MAKE THIS BACON WEAVE.
IT'S JUST A LATTICE MADE WITH SLICED BACON.
THE BACON'S GONNA CONSTRICT WHILE IT'S COOKING,
AND WHEN I SLICE IT, IT'S NOT GONNA CRUMBLE.
IT'S $5,000, DUDE.
WE'RE GONNA PULL OUT ALL THE STOPS.
NO JOKE.
IT'S LIKE A GIGANTIC SUSHI ROLL.
I DON'T WANT TO IMMEDIATELY THROW THEM ON THE COOKER.
I NEED TO LET THEM REST FOR A COUPLE OF HOURS.
IT'S GONNA ABSORB THE FLAVORS A LITTLE BETTER,
AND IT'S GONNA BE PERFECT.
WHOO!
THE MEATLOAF LOOKS BEAUTIFUL.
IT'S RUNNING OUT OF CONTROL.
I CAN'T BELIEVE THIS JUST HAPPENED.
THAT IS DYNAMITE. WOW!
Narrator: CHICAGO, ILLINOIS, THE WINDY CITY,
AND NOW IT'S A BARBECUE CITY.
THERE SEEMS TO BE A BIT OF A BARBECUE RENAISSANCE
IN AND AROUND CHICAGO,
WHERE THERE'S A NEW GENERATION OF BARBECUE COOKS
THAT HAVE BEEN INSPIRED BY OTHER GREAT BARBECUE CITIES --
KANSAS CITY, MEMPHIS, ET CETERA --
AND THEY'RE TAKING THAT STYLE OF COOKING
AND THEY'RE REALLY ELEVATING IT
TO CREATE SOMETHING REALLY UNIQUE AND SPECIAL.
Narrator: AND TODAY, IT'S PLAYING HOST
TO THREE RETURNING PITMASTERS,
COMPETING IN THE RED, WHITE, & BAR-B-Q FESTIVAL.
WILL LYNNAE'S EXPERIENCE AS A CLASSICALLY TRAINED CHEF
GIVE HER THE UPPER HAND?
CAN JEFF WIN OVER THE JUDGES WITH HIS FREE-WHEELIN' STYLE?
OR WILL ROB'S SIMPLE FLAVOR PROFILE
HELP HIM SECURE ANOTHER VICTORY.
ALL RIGHT, GUYS. THERE'S FOUR HOURS TILL TURN IN.
I REALLY THINK IT IS SO IMPORTANT
TO WRAP THIS WHOLE PORK SHOULDER.
THE REASON THAT MOST PEOPLE WRAP
IS ONCE YOU'VE GOT ENOUGH SMOKE ON THERE,
YOU CAN STOP THE SMOKING PROCESS BY COVERING IT.
IT ALSO KEEPS THAT MOISTURE IN THERE.
I DOUBLE WRAP IT,
MAYBE SPRINKLE A LITTLE MORE RUB ON THERE
JUST TO GET SOME GREAT FLAVOR DOWN IN THERE.
I DON'T WRAP BY JUST TAKING THE FOIL AND GO OVER THE MEAT.
I GOT RACKS TO PUT DOWN IN MY PAN,
PUT A LITTLE BIT OF APPLE JUICE, AND I CLOSE IT DOWN TIGHT.
IT GOES BACK ON THE SMOKER.
I'M JUST A LOT MORE CAREFUL WITH MY MEAT THAN YOU ARE, MYRON.
[ LAUGHTER ]
OKAY. LET'S LOOK AT THESE GUYS.
Lynnae: SO, MY PORK SHOULDER SAT ON THE PIT FOR SIX HOURS.
IT'S TIME TO WRAP THIS.
WRAPPING WILL ENSURE THAT NOTHING IS GONNA BE DRIED OUT.
THESE ARE LOOKING BEAUTIFUL.
MY PORK SHOULDER LOOKS AWESOME.
NOW I'M GONNA PUT A LITTLE BIT OF A MOP ON IT.
I WANT TO KEEP THAT BARK MOIST.
THE MOP'S GOT SOME CHILI POWDER, GARLIC, VINEGAR.
IT'S GONNA GIVE THEM THAT EXTRA LEVEL OF FLAVOR
THAT THEY'RE LOOKING FOR.
BEING HERE AT THE SEMIFINALS,
YOU'VE GOT TO BRING YOUR "A" GAME,
AND THAT'S EXACTLY WHAT I PLAN TO DO AT THIS POINT.
SO THESE ARE LOOKING GOOD.
NOW THAT I'VE GOT MY WHOLE PORK SHOULDER WRAPPED,
IT'S GONNA STAY IN THE COOKER FOR THE NEXT TWO HOURS,
AND I GOT TO GET THAT TEMPERATURE
TO ABOUT 198 TO 200 DEGREES.
I DON'T WANT TO OVERCOOK THIS PORK.
ALL RIGHT.
WE'RE GONNA TAKE THESE OUT AND WRAP THEM,
GET THE MOISTURE GOING.
THEY'RE LOOKING REAL GOOD.
MY PORK SHOULDER LOOKS BEAUTIFUL --
DARK MAHOGANY, BEAUTIFUL CRUST ON IT.
TO WIN TODAY'S SEMIFINAL ROUND
IS GONNA TAKE PRETTY MUCH A PERFECT COOK.
I'M NOT COUNTING ON ANY OF MY COMPETITORS TO MAKE MISTAKES,
AND I'M NOT GONNA BE ABLE TO EITHER.
NOW I'M GONNA BASTE THEM WITH THEIR JUICE.
NOW WE'RE GONNA PUT THIS SUGAR ON HERE.
IT'S GONNA ADD ANOTHER LAYER OF FLAVOR, SOME SWEETNESS.
I'M GONNA TRY TO PUT OUT KIND OF SOME SWEET PORK,
JUST A GOOD, RICH FLAVOR.
GO AHEAD AND SEAL THEM UP.
I'M GONNA PUT A "5,000."
I'M HAPPY. THERE'S $5,000 ON THE LINE.
I THINK EVERYTHING IS PERFECT. I KNOW I CAN WIN.
I KNOW I'M GONNA WIN.
I'M GONNA PUT THE PORK SHOULDER INTO THE PIT
AT ABOUT 250 DEGREES
UNTIL IT REACHES AN INTERNAL TEMPERATURE OF ABOUT 195.
PUT THEM TO BED FOR A WHILE.
WHOO!
IT'S THE SEMIFINAL ROUND FOR $5,000,
AND I'M COOKING SEPARATED PORK SHOULDER
THAT I HAVE NEVER COOKED BEFORE,
BUT I'M REAL FAMILIAR WITH THE BOSTON BUTT,
AND I'M GETTING REAL HAPPY.
I'M GONNA WRAP THEM,
PUT ALL KINDS OF GOOD JUICES AND STUFF IN THERE.
I'M JUST GONNA GIVE IT A LITTLE BIT OF MOISTURE
AND A LITTLE FLAVOR ENHANCER.
MY PORK SAUCE CONSISTS OF TWO COMMERCIAL SAUCES.
I MIX THEM TOGETHER, ADD A FEW OTHER THINGS.
IF I TOLD YOU WHAT THEY WERE, I'D HAVE TO KILL YOU.
I'M GONNA GET THEM BACK IN THE COOKER
AND THEN FINISH THEM OUT TO AN INTERNAL TEMP OF 195.
ALL RIGHT. I THINK WE'RE SET, HUH?
OH, YEAH.
Mixon: WE'RE THREE HOURS OUT.
NOW MY BARBECUE MEATLOAF IS GOING ON THE SMOKER.
I'M GONNA GO ABOUT 275 DEGREES,
TRY TO KEEP IT THERE THE ENTIRE TIME,
FOR APPROXIMATELY TWO HOURS.
IDEALLY, I'D WANT TO COOK THIS BARBECUE MEATLOAF
AT 300-325 DEGREES.
I'M JUST GONNA MAKE SURE THAT I'M GONNA COOK IT TO DONE,
NOT OVERCOOK IT.
THE WORST THING THESE PITMASTERS COULD DO TODAY
IS TO OVERCOOK THIS MEATLOAF.
IT'S GONNA DRY OUT,
AND THERE'S ABSOLUTELY NO WAY YOU CAN RECOVER FROM THAT.
WE'VE GOT THREE GREAT PITMASTERS.
THEY'RE ALL PROVEN WINNERS.
WE'VE GIVEN THEM A $5,000 CARROT.
IT'S GONNA BE ABOUT THE PITMASTER
WHO COOKS THE PERFECT MEATLOAF.
EVERYTHING'S DONE. THIS IS READY FOR THE PIT NOW.
THIS BARBECUE MEATLOAF HAS SAT FOR A COUPLE OF HOURS,
AND THAT'S GONNA HELP DISTRIBUTE THE FLAVORS.
GOT THE PIT AT ABOUT 300 DEGREES,
AND IT'S GONNA GO IN THERE
FOR ABOUT AN HOUR AND A HALF TO TWO HOURS.
PERFECT TIME FOR EVERYTHING WE NEED.
I'M GONNA PUT THESE MEATLOAVES ON THE PELLET COOKER.
I'M GONNA AIM FOR ABOUT 350 DEGREES
IN THE PIT FOR ABOUT TWO HOURS.
I THINK WE'RE GONNA PUT THE MEATLOAF ON
AND GET IT STARTED SMOKING.
IT'S RUNNING OUT OF CONTROL.
IT'S WAY HOTTER THAN WHAT WE WANT IT TO BE.
IT'S RUNNING ABOUT 50 DEGREES HOTTER.
WITH TWO HOURS TO GO, WE'RE IN TROUBLE.
OUR PIT TEMPERATURE CLIMBED.
10 DEGREES OVER.
I CAN'T BELIEVE THIS JUST HAPPENED.
THE POWER WAS MOVED.
HEY, THAT'S OUR PROBLEM RIGHT THERE.
WE GOT NO POWER TO RUN OUR FANS.
THE ONE THING ABOUT THE C.T.O.
IS THERE'S AN EXHAUST FAN THAT KICKS THE HEAT OUT,
AND WITH NO POWER,
OUR PIT IS SKYROCKETING IN TEMPERATURE.
IT'S A DISASTER.
THEY ARE OVERDONE,
AND THEY ARE 15 DEGREES HOTTER THAN WHAT I WANT THEM.
OVERCOOKED PORK SHOULDER GETS MUSHY,
SO I DON'T HAVE A CHOICE.
IT'S JUST GONNA SIT IN THE HOT BOX.
THE BIGGEST COMPETITION OF OUR LIFE,
AND I'M THINKING, "WE JUST SCREWED OURSELVES."
THIS PORK SHOULDER HAS GOT ME
REALLY STRESSED OUT AT THIS POINT.
I JUST NEED TO STAY FOCUSED.
I'VE GOT TO GET IN MY "HMMM" ZEN PLACE.
I JUST HAD A BAD COOK,
BUT THIS MEATLOAF
COULD POTENTIALLY WIN ME THE $5,000.
OOH, THAT LOOKS LIKE MONEY RIGHT THERE.
THAT I'M EXCITED ABOUT.
Jeff: WE'RE GONNA PUT IT IN THE C.T.O.
WITH SOME HEAVY SMOKE
TILL THE INTERNAL TEMP IS ABOUT 165-170 DEGREES.
SWEET DREAMS, WINNER, WINNER CHICKEN DINNER, RIGHT THERE.
JUST WORK, WORK, WORK, WORK, WORK.
I'M HURRYING.
THAT IS DYNAMITE. WOW!
Jeff: THAT IS NOT GOOD AT ALL.
Narrator: IN THE THICK OF THE RED, WHITE, & BAR-B-Q FESTIVAL
IN WESTMONT, ILLINOIS,
STAND THREE BBQ PITMASTERS CHAMPIONS --
RUB, LYNNAE, AND JEFF ARE VYING FOR $5,000
AND A TRIP TO THE KINGSFORD BARBECUE GRAND CHAMPIONSHIP.
WOW.
WILL LYNNAE'S BACON WEAVE
KICK HER BARBECUE MEATLOAF UP A NOTCH?
WHOO!
WILL RUB'S SLOW AND STEADY APPROACH
SUCCEED DURING CRUNCH TIME?
THEY'RE LOOKING REAL GOOD.
AND CAN JEFF OVERCOME HIS COOKER OVERHEATING?
10 DEGREES OVER.
GUYS, THE TIME'S FINALLY COME.
I CAN'T WAIT TO SEE WHO BROUGHT ENOUGH FLAVOR
TO BE THE WINNER HERE TODAY.
THE TWO MEATS WE GAVE OUR PITMASTERS TODAY
IS WHOLE PORK SHOULDER AND THE BARBECUE MEATLOAF.
WITH THE WHOLE PORK SHOULDER, IF I HAD THIS BOX TO BUILD,
I'M GOING FOR SLICE AND I'M GOING FOR PULL.
I'VE BEEN SO LOOKING FORWARD TO THIS BARBECUE MEATLOAF.
WHEN THEY TURN IT IN, FOR ME, IT'S GONNA BE
THAT THERE'S SOME REAL MOISTURE THERE,
THAT THERE'S A LITTLE BIT OF SMOKE ON THE EXTERIOR,
BRING IN A LITTLE BIT OF THAT BARBECUE FLAIR.
THAT'S WHAT I'M LOOKING FOR.
THIS IS THE SEMIFINAL ROUND.
IT'S A WHOLE 'NOTHER LEVEL OF COMPETITION.
WHATEVER THEY PUT IN THAT BOX NEEDS TO BE PERFECT.
WE'VE GOT THREE GREAT PITMASTERS,
$5,000 AT STAKE -- YOU BETTER HAVE IT RIGHT.
I AGREE.
PITMASTERS, 30 MINUTES LEFT.
YOU BETTER HURRY UP WITH THOSE BOXES.
OHH.
THE WHOLE PORK SHOULDER LOOKS BAD.
TODAY WE HAD A LOT OF ISSUES WITH OUR C.T.O.
OUR PIT TEMPERATURE CLIMBED,
AND I DIDN'T KNOW IF I WAS GONNA BE ABLE TO SALVAGE
THE PIECES THAT I NEEDED,
AND AT THIS POINT, I'M FEARING IT'S OVER.
SLICES OUT OF THE MONEY MUSCLE
IS WHAT WE'RE LOOKING FOR AT THIS POINT.
AND THAT IS NOT GOOD AT ALL.
IT'S EXACTLY LIKE I THOUGHT IT WAS GONNA BE --
OVERDONE, NOT HOLDING TOGETHER, MUSH.
SEMIFINAL ROUND, $5,000 ON THE LINE,
AND I CANNOT BELIEVE
I'M GONNA HAVE TO TURN IN OVERCOOKED PORK SHOULDER.
AND I HAVE TO SAY
THIS IS NOT ONE OF THE BEST PORK BUTTS WE'VE COOKED.
IT'S DO-OR-DIE TIME,
AND I'M SCRAMBLING TO FIND THE BEST MEAT I CAN.
I NEED TO GET AT LEAST SOMETHING IN THAT BOX.
PUT A LITTLE EXTRA RUB ON THEM AT THIS POINT.
IT'S JUST GONNA GIVE IT A LITTLE EXTRA KICK AT THE END.
BOY, THIS IS NOT OUR BEST PORK BOX, IS IT?
I HOPE EVERY JUDGE REALIZES
THAT MY FLAVOR AND MY PRESENTATION IS THERE,
AND I CAN OVERCOME THE TENDERNESS.
Lynnae: ALL RIGHT. TIME'S TICKING.
I'VE GOT TO SEE WHERE THIS PORK'S AT.
OH, BEAUTIFUL.
THAT PORK SHOULDER LOOKS OUTSTANDING.
RIGHT NOW, I'M JUST DOING SOME EXPLORATORY CUTS.
I'M TRYING TO FIGURE OUT WHAT'S GONNA WORK.
THAT'S NICE. LET'S GLAZE THAT AND WRAP IT.
THIS IS WHAT I WANT, RIGHT HERE.
I CAN DO SLICES, PULLED, CHOPPED.
THERE'S SO MUCH THAT A PORK SHOULDER WOULD GIVE ME.
I WANT ONLY THE BEST PARTS IN THAT BOX.
I THINK I HAVE A REALLY GOOD SHOT,
AND WE'RE GONNA SEE WHAT THE JUDGES HAVE TO SAY.
PITMASTERS, YOU'VE GOT 15 MINUTES LEFT ON THE CLOCK.
YOU'VE GOT TO HURRY UP AND GET YOUR BOXES UP HERE.
TIME TO PUT THE SAUCE ON THE MEATLOAF.
WE'RE GONNA USE OUR BRISKET SAUCE,
JUST GIVE IT ENOUGH, WE'LL GET A GLOW ON IT.
YOU CAN DEFINITELY TASTE THE LIQUID SMOKE IN IT.
WE NEED TO GET THAT BARBECUE FLAVOR DEEP DOWN IN THERE.
MOMENT OF TRUTH.
OH, THAT LOOKS GOOD.
GOOD MEAT.
IT'S NOT BAD.
I'M GONNA GIVE THE JUDGES THICK SLICES TODAY.
IT'S A MEATLOAF. IT SHOULD BE A THICK SLICE.
WINNING MEATLOAF, BABY, RIGHT HERE.
AS I'M WALKING, I'M PRETTY HAPPY
THE WAY THE BARBECUE MEATLOAF TURNED OUT,
BUT IT KILLS ME
THAT I OVERCOOKED MY WHOLE PORK SHOULDER.
WHICH BOX CONTAINS YOUR WHOLE PORK SHOULDER?
PICK A NUMBER, PLEASE.
AND THIS MUST BE YOUR BARBECUE MEATLOAF.
PICK ANOTHER NUMBER, PLEASE.
THANK YOU. YOU CAN HEAD ON OVER TO THE PIT.
THANK YOU.
THE ONLY THING I CAN HOPE FOR IS THEY LIKE THE TASTE.
THAT IS MY LAST HOPE THAT I HAVE FOR THIS WHOLE PORK SHOULDER.
PITMASTERS, YOU HAVE 10 MINUTES LEFT
UNTIL THOSE BOXES HAVE TO BE UP HERE.
TIME TO GET BUSY.
HE'S CALM.
EVERYTHING'S GOOD.
COME ON, BABY. I THINK IT LOOKS GOOD.
MY PORK SHOULDER LOOKS AMAZING, BUT I'M OUT OF TIME.
I'VE GOT TO GET THIS STUFF GOING IN FAST.
THIS IS THE MONEY MUSCLE COMING OFF.
CUT'S NICE.
LET ME MAKE SURE...
THAT'S GOT GOOD FLAVOR.
MY PLAN FOR MY TURN-IN BOX
IS TO DUPLICATE WHAT I WON THE WORLD CHAMPIONSHIP WITH,
SO I'M GONNA SLICE MY MONEY MUSCLE.
I'M GONNA HAVE SOME PULLED.
THERE'S A NICE CHUNK.
SEE THAT NICE PINK?
THAT'S THE SMOKE THAT MYRON'S
BEEN WAITING FOR, RIGHT THERE.
JUST WORK, WORK, WORK, WORK, WORK.
I'M HURRYING.
I'M HURRYING!
AMY'S FREAKING OUT ABOUT THE TIME.
HOW ABOUT IF I GIVE YOU AN ULCER FOR YOUR ANNIVERSARY, HONEY?
IT LOOKS PRETTY. SHUT THE BOX. LET'S GO.
Lynnae: THIS MEATLOAF SHOULD BE PERFECT AT THIS POINT.
WE'RE GONNA PULL IT.
THIS MEATLOAF IS ABOUT AN HOUR AND A HALF
TO TWO HOURS INTO THE COOKING PROCESS,
SO WHAT COREY'S DOING RIGHT NOW IS SHE'S APPLYING A GLAZE.
IT'S BARBECUE MEATLOAF,
IT'S GOT TO HAVE SOME BARBECUE SAUCE ON IT.
COOKING IT ON THE PIT IS NOT ENOUGH.
IT'S GOT LOTS OF APRICOT, BROWN SUGAR, MOLASSES.
I WANT THAT BARBECUE SAUCE
TO ACCENT AND COMPLEMENT THE FLAVOR.
IT'S GONNA BE AWESOME.
I LIKE THE SMOKE RING.
CERTAINLY DOESN'T LOOK DRY.
THAT IS DYNAMITE. WOW!
IT HITS ON EVERY MARK THAT I WANT IT TO HIT ON.
IT'S SWEET. IT'S SAVORY.
IT'S SPICY. IT'S JUST GORGEOUS.
I'M FEELING REALLY GOOD.
GOOD JOB.
HI, PITMASTER. WELCOME TO ILLINOIS.
YOU CAN SET YOUR BOXES DOWN.
NOW, WHICH BOX CONTAINS YOUR WHOLE PORK SHOULDER?
PICK A NUMBER, PLEASE.
THANK YOU.
AND THIS MUST BE YOUR BARBECUE MEATLOAF.
PICK ANOTHER NUMBER, PLEASE.
GOOD LUCK, PITMASTER. YOU CAN HEAD ON OVER TO THE PIT.
THANK YOU.
ONE MINUTE LEFT ON THE CLOCK. THAT'S ONE MINUTE!
Rob: MY MEATLOAF LOOKS BEAUTIFUL.
I THINK THE BARBECUE GODS ARE SMILING ON ME.
I POP OFF ABOUT EIGHT SLICES
AND A LITTLE BIAS SO IT'LL LIKE PRETTY.
HIT IT ALL WITH SOME OF THIS GLAZE REAL QUICK.
THE GLAZE HAS GOT BROWN SUGAR,
A COUPLE OF SHOTS OF KETCHUP IN THERE, TOO.
SOME OF THE PORK SAUCE IN THERE SO IT GETS THAT BARBECUE FLAVOR.
I FEEL GOOD ABOUT THE APPEARANCE.
DID YOU TASTE THE MEATLOAF?
NO, I DIDN'T TASTE IT.
I FORGOT TO TASTE THE MEATLOAF,
BUT I'M OUT OF TIME.
I HOPE IT DOESN'T COME BACK AND BITE ME IN THE BUTT.
WHICH BOX CONTAINS YOUR WHOLE PORK SHOULDER?
GO AHEAD AND PICK A NUMBER.
THIS MUST BE YOUR BARBECUE MEATLOAF.
THAT IS.
GOOD LUCK, PITMASTER. YOU CAN HEAD ON OVER TO OUR PIT.
THANK YOU.
WOW.
HAD SOME KICK IN THE BACK WITH THE FLAVOR.
I'LL TAKE THAT.
IT WAS THE MOST SAVORY PIECE.
GOOD JOB.
[ GRUNTS ]
Narrator: IT'S JUDGMENT TIME.
OUR THREE CHAMPION PITMASTERS
HAVE TURNED IN THEIR BEST WHOLE PORK SHOULDER
AND BARBECUE MEATLOAF,
AND BY THE TIME THE DAY IS DONE,
ONE TEAM WILL BE HEADING HOME WITH $5,000 IN THEIR POCKET
AND THE OTHERS WILL JUST BE HEADING HOME.
YOU COULDN'T ASK FOR TWO BETTER MEATS TO COOK,
AND IT'S TIME TO SEE WHO REALLY BROUGHT IT TODAY.
LET'S JUDGE THESE WHOLE PORK SHOULDERS
AND BARBECUE MEATLOAF
FOR APPEARANCE, TASTE, AND TENDERNESS.
WE WON'T KNOW WHOSE FOOD WE'LL BE JUDGING,
BUT WE'RE MAKING THE PITMASTERS
WATCH US JUDGE THEIR TURN-INS
ON A LIVE VIDEO FEED FROM THE PIT.
GOOD LUCK.
GOOD LUCK.
HERE WE GO.
LET'S START WITH ENTRY NUMBER 1,
THE BARBECUE MEATLOAF, MARK OUR SCORES FOR APPEARANCE.
THAT'S SWAMP BOYS.
Cookston: WHEN JUDGING BARBECUE MEATLOAF FOR APPEARANCE,
WHAT I WANT TO SEE WHEN I OPEN THAT BOX
IS SOME NICE, CONSISTENT SLICES THAT HAVE A NICE SHINE TO THEM,
NICE, RED BARK ON THE TOP.
I WANT TO SEE A GREAT-LOOKING SLICE OF MEATLOAF.
LET'S TAKE A LOOK AT ENTRY NUMBER 2.
SUGAR'S.
WE DID TWO BACON-WRAPPED LOGS.
NICE.
LET'S TAKE A LOOK AT ENTRY NUMBER 3
OF BARBECUED MEATLOAF.
SHIGGIN' AND GRINNIN'.
HOW THICK WERE YOUR SLICES?
I WENT WITH ABOUT INCH SLICES.
NEVER COOKED MEATLOAF BEFORE,
SO HOW DO YOU PRESENT IT, I WASN'T SURE.
LET'S GO AHEAD AND GET SOME OF THIS BARBECUE MEATLOAF
AND JUDGE IT FOR TASTE AND TENDERNESS.
Rob: WHOA.
THAT'S A HEALTHY SLICE RIGHT THERE.
LOOKS WILL ONLY GET YOU SO FAR, AS TUFFY'S FOUND OUT.
IT'S TIME TO DIG INTO THIS BARBECUE MEATLOAF.
START JUDGING OUR NUMBER 1 ENTRY.
THAT'S SWAMP BOYS.
Stone: WHAT I WANT
WHEN I'M JUDGING MEATLOAF FOR TENDERNESS,
I WANT GREAT TEXTURE,
I WANT THE GROUND MEAT
TO HAVE A NICE, UNIFORM FINE GRAIN,
BUT I WANT IT TO BE JUICY.
LET'S MOVE ON TO ENTRY NUMBER 2.
SUGAR'S.
Jeff: FINGER-LICKING GOOD.
THEY WANTED BARBECUE MEATLOAF, THAT'S WHAT I GAVE THEM.
SHIGGIN' AND GRINNIN'.
THEY'RE BITING OUT OF THE MIDDLE, TOO,
SO THEY'RE NOT GETTING THE SAUCE.
THEY'RE GOING RIGHT TO THE MIDDLE OF IT.
NOW THAT WE'VE JUDGED OUR BARBECUE MEATLOAF
FOR TASTE, TENDERNESS, AND APPEARANCE,
LET'S TALK ABOUT IT BEGINNING WITH ENTRY NUMBER 1.
THAT'S SWAMP BOYS.
Cookston: I MEAN, IT WAS SHINY.
YOU COULD TELL THEY'D SAUCED IT ON THE END.
IT HAD A BEAUTIFUL BARK.
IT WAS SWEET. IT HAD A LITTLE SAVORY IN THE MIDDLE.
IT WAS PRETTY WELL BALANCED.
I'LL TAKE THAT.
IF I WAS GONNA DING IT FOR ANYTHING,
IT WAS A LITTLE DENSE, IT WAS A LITTLE THICK FOR ME.
IT WASN'T OFFENSIVE, BUT IT WAS A LITTLE HEAVY.
WHEN I WENT TO GO TAKE A BITE,
MOST OF THE BEST FLAVOR WAS ONLY ON THE EXTERIOR.
THIS COULD HAVE BENEFITED FROM MORE SEASONING.
YOU KNOW, IT WOULD HAVE REALLY HELPED ME
IF I WOULD HAVE TASTED IT FIRST.
TUFFY, I AGREE WITH YOU
ABOUT MAYBE A LITTLE MORE SEASONING MIXED IN THE MIX,
BUT I'M ALSO NOTICING
IT'S NOT AS FINE GROUND AS I WAS EXPECTING A MEATLOAF TO BE.
WHAT DID Y'ALL THINK OF ENTRY NUMBER 2?
SUGAR'S.
Cookston: THE GOOD THING ABOUT NUMBER 2, I THOUGHT,
WAS I COULD TASTE THE SAVORINESS AND THE SEASONINGS.
AND THE TENDERNESS WAS REALLY GOOD, TOO.
I LOVE YOU!
NUMBER 2 TO ME, IT WAS A GREAT PRESENTATION.
NOT TO ME AS WELL AS NUMBER 1 WAS.
I WAS REAL INTRIGUED BY THE BACON BEING THERE.
THAT WAS A GOOD BITE.
YOU'RE THE BEST. THANK YOU.
Mixon: WHEN I LOOKED IN AND BIT DOWN,
IT'S LIKE SOMEBODY WENT TO MY MAMA'S HOUSE
AND WATCHED HER MAKE MEATLOAF.
WOW. I AM BLOWN AWAY.
ENTRY NUMBER 3, WHAT DID Y'ALL THINK?
SHIGGIN' AND GRINNIN'.
Mixon: NUMBER 3 TO ME WHEN I LOOKED IN THE BOX,
SLICES HAD GREAT COLOR AROUND THE EDGE.
NICE. NICE.
CAN'T REALLY TELL WHAT THEY USED TO BIND IT WITH.
REALLY?
I'VE HEARD OF SLIDERS IN THANKSGIVING STUFFING,
BUT NEVER MEATLOAF.
THE MOST IMPORTANT THING IS WHEN I BIT DOWN ON IT,
IT HAD GREAT MOISTURE INSIDE THE MEAT.
YOU CAN EVEN SEE IT NOW.
IT'S STILL GOT MOISTURE INSIDE.
THOSE THICK SLICES HELPED YOU OUT.
GOOD CALL, MAN.
BUT I MIGHT HAVE MADE THE SLICES A LITTLE BIT THINNER.
IT'S MEATLOAF!
THE FLAVOR FOR ME, I GOT A SWEET ON THE FRONT,
AND THEN I DEFINITELY GOT SOME HEAT ON THE BACK END.
YES. THAT'S WHERE IT WAS SUPPOSED TO BE.
MIDDLE OF THE ROAD MEATLOAF, AND A GOOD ENTRY.
GOOD JOB, BROTHER.
I DON'T KNOW ABOUT THAT.
THAT SOUNDED LIKE A SOFTBALL TO ME.
[ LAUGHTER ]
ALL RIGHT, GUYS.
THESE WHOLE PORK SHOULDERS ARE THE BIG DADDIES OF MEAT,
SO I'M EAGER TO GET STARTED.
LET'S START JUDGING THESE BOXES FOR APPEARANCE
BEGINNING WITH ENTRY NUMBER 1.
SUGAR'S BBQ.
Mixon: WHAT I LIKE TO SEE
WITH APPEARANCE OF WHOLE PORK SHOULDER,
I LIKE TO SEE SLICES IN THERE,
I LIKE TO SEE SOME PULLED, I LIKE TO SEE SOME CHOPPED.
I WANT IT ALL LAID IN WITH SOME SYMMETRY TO IT,
LIGHTLY SAUCED, GOOD COLOR ON THE BARK.
ALL RIGHT. LET'S TAKE A LOOK AT BOX NUMBER 2.
SWAMP BOYS.
I FORGOT TO SAUCE MY PULLED. I THINK IT'S GONNA KILL ME.
ALL RIGHT. LET'S TAKE A LOOK AT BOX NUMBER 3.
SHIGGIN' AND GRINNIN'.
Rob: SO, WHAT DID YOU DO WITH YOUR BOX, MAN?
PUT SOME SLICED IN THERE AND SOME CHUNK.
COULDN'T GET ANYTHING ELSE OUT OF IT.
OVERCOOKED THE PORK.
YOU READY TO TASTE SOME WHOLE PORK SHOULDER?
I'VE BEEN WAITING ALL DAY.
LET'S START MARKING OUR SCORES FOR TASTE AND TENDERNESS
STARTING WITH ENTRY NUMBER 1.
THAT'S SUGAR'S.
Cookston: WHEN JUDGING TENDERNESS ON A WHOLE PORK SHOULDER,
IT NEEDS TO BE TENDER,
YOU NEED TO BE ABLE TO BITE THROUGH IT.
YOU KNOW, IF YOU OVER RENDER THOSE FATS OUT,
IT'S GONNA BE A TERRIBLE BITE.
LET'S JUDGE ENTRY NUMBER 2.
SWAMP BOYS.
TUFFY, WHAT DO YOU THINK, BROTHER?
YOU LIKE THAT.
ALL RIGHT. LET'S JUDGE ENTRY NUMBER 3.
SHIGGIN' AND GRINNIN'.
MYRON'S GOING FOR THAT LAST BIG ONE I PUT IN, LOOKIT.
HE'S GONNA TRY TO PULL IT APART.
Stone: ALL RIGHT, GUYS.
NOW THAT WE'VE SCORED OUR WHOLE PORK SHOULDER,
WHAT DID YOU THINK OF ENTRY NUMBER 1?
SUGAR'S BBQ.
Mixon: PRESENTATION WAS STRAIGHTFORWARD.
NOTHING FANCY.
IT HAD A GREAT FLAVOR WITH THE SAUCE.
I'M SITTING HERE
TRYING TO FIND SOMETHING TO DING THEM ON, AND I CAN'T.
I MEAN, IT'S A GOOD, SOLID ENTRY.
WOW. OH, MAN.
WHEN I BIT INTO IT, AS YOU CAN SEE, WITH ONE OF MY PLUGS,
I HAD A HARD TIME GETTING THROUGH THAT LAST LAYER.
THE PIECE OF BARK IN THE PULLED
THAT I HAD WERE GOOD AND NICE AND TENDER.
I JUST HAD AN ISSUE WITH THAT ONE PIECE
BEING NOT QUITE SO TENDER.
I'LL TAKE IT. THANK YOU, MELISSA. THANK YOU.
WHAT DID Y'ALL THINK OF PORK SHOULDER ENTRY NUMBER 2?
SWAMP BOYS.
Cookston: THEY HIT THE FULL FLAVOR GAMUT.
I GOT A LITTLE SWEET BUT NOT TOO MUCH,
BUT I GOT A SAVORINESS,
AND THEN I GOT JUST A LITTLE BIT OF HEAT ON THE BACK,
AND THE TEXTURE ON BOTH THE PIECES
THAT I HAD WERE NEAR PERFECT.
WHOO! I'LL TAKE THAT.
YOU SO OFTEN SEE THAT MONEY MUSCLE GET OVERCOOKED,
AND I THOUGHT THE CHEW ON THIS WAS COOKED REALLY TENDER,
IT WAS REALLY MOIST, BUT THEY DIDN'T OVERCOOK IT.
GOOD JOB.
WOW.
HE HAD ME GOING. YOU SON OF A GUN.
THE OUTSIDE OF IT HAD A GREAT FLAVOR.
GOOD. GOOD.
THE TENDERNESS WAS SPOT ON
WITH THE SLICED AS WELL AS THE PULLED.
I KNOW WE'RE HERE TO JUDGE AND EVERYTHING CAN'T BE PERFECT,
BUT GOOD, SOLID ENTRY FROM 1 AND 2 SO FAR.
NOW LET'S TALK ABOUT NUMBER 3.
SHIGGIN' AND GRINNIN'. OHH.
BRING IT ON, I GUESS.
Stone: WHEN IT CAME TO THE FLAVOR,
MY CHUNK HAD SOME HEAT TO IT, BUT IT WAS A GOOD HEAT.
THAT A BOY, TUFFY.
IF I GOT TO DING PORK SHOULDER NUMBER 3,
MONEY MUSCLE'S SO EASY TO GO TO.
[ CHUCKLES ] THAT'S WHERE I WENT.
BUT THIS ONE WAS JUST A TAD OVERCOOKED.
MUSH.
JUST LIKE YOU, WHEN I TOOK A BITE,
IT'S ALMOST TO THE POINT OF MUSH.
OHH.
I CALLED IT.
I'VE HAD WORSE.
[ SCOFFS ] "I'VE HAD WORSE"?!
FOR ME, NUMBER 3 WAS THE MOST SAVORY PIECE
OF ANY OF THE THREE ENTRIES THAT WE HAD TODAY.
THERE YOU GO.
FLAVOR NAILED, I JUST OVERCOOKED IT.
I'M NOT SURPRISED ON ANY OF THESE ENTRIES I'VE HAD.
I'D TAKE ANY ONE OF THEM AND GO TO A COMPETITION TODAY MYSELF
AND TURN THESE BOXES IN.
GUYS.
THERE YOU GO. NICE JOB, GUYS.
AWESOME.
THESE THREE PITMASTERS HAVE SERVED US UP
SOME FINE WHOLE PORK SHOULDER AND BARBECUE MEATLOAF.
LET'S TALLY UP THE SCORES
AND FIND OUT WHO'S GONNA MAKE THAT TRIP TO THE BANK.
LET'S DO IT.
ONLY ONE TEAM CAN WALK AWAY WITH THE $5,000.
AND THE WINNER OF BBQ PITMASTERS IS...
[ CHEERING ]
Narrator: IT'S DO-OR-DIE TIME.
AFTER 12 HOURS MANNING THEIR PITS,
THREE BARBECUE PITMASTERS SMOKED
THEIR BEST WHOLE PORK SHOULDER AND BARBECUE MEATLOAF,
AND NOW IT'S TIME TO FIND OUT
WHO'S ADVANCING TO THE KINGSFORD BARBECUE GRAND CHAMPIONSHIP.
RUB, LYNNAE, OR JEFF?
WHO'S GONNA SINK AND WHO'S GONNA SWIM?
PITMASTERS, WE FINISHED TASTING AND JUDGING YOUR MEAT,
AND WE'VE ADDED UP THE TOTALS.
ARE Y'ALL READY TO FIND OUT
WHO'S TODAY'S BBQ PITMASTERS CHAMPION
AND THE WINNER OF $5,000?
[ CHEERING ]
LET'S GO!
Rob: I'M NERVOUS.
THE JUDGES REALLY LIKED MY PORK SHOULDER,
BUT MY MEATLOAF SEEMED A LITTLE MORE DENSE
THAN THEY WOULD HAVE APPRECIATED.
I'M FEELING REALLY GOOD.
THE JUDGES LOVED THE BARK ON MY PORK SHOULDER.
MYRON SAID MY MEATLOAF REMINDED HIM
OF SOMETHING HIS MOTHER MADE.
THAT WAS AMAZING.
I'M PISSED AT MYSELF FOR THE COOK I HAD.
THE JUDGES SAID MY WHOLE PORK SHOULDER
WAS MUSHY AND OVERCOOKED.
THE MEATLOAF HAD GOOD FLAVOR,
BUT THE SLICES WERE A LITTLE TOO THICK.
IT'S A MEATLOAF.
THEY SHOULD BE THICK SLICES
WHEN YOU'RE PUTTING THEM IN THE BOX.
I'M LOOKING AT THREE OF THE FINEST PITMASTERS OUT THERE,
AND I'M LOOKING AT ONE PITMASTER
THAT'S GETTING READY TO GO ON A SPENDING SPREE.
BUT BEFORE WE ANNOUNCE THE WINNER,
WE WANT TO HEAR A LITTLE BIT MORE HOW YOUR COOKS WENT TODAY.
WHO HAD BOX NUMBER 1 ON BARBECUE MEATLOAF?
SWAMP BOYS.
RUB, WHAT MEATS DID YOU DECIDE
TO PUT IN THAT MEATLOAF?
WE PUT IN ALL THREE.
I PUT IN THE PORK, THE BRISKET, AND THE VEAL BREAST,
AND I LEFT IT AT THE LARGE GRIND.
WELL, THE TEXTURE FOR ME WAS JUST A LITTLE BIT DENSE.
BUT YOUR PRESENTATION IN YOUR BOX WAS ABSOLUTELY BEAUTIFUL,
AND I THOUGHT YOUR FLAVOR WAS SWEET AND SAVORY,
AND I THOUGHT IT WAS SPOT ON.
WHO WAS ENTRY NUMBER 3 IN THE BARBECUE MEATLOAF?
THAT WOULD BE US, SHIGGIN' AND GRINNIN'.
WHAT DID YOU BIND IT TOGETHER WITH?
WE BINDED IT WITH SLIDERS.
SLIDERS.
SLIDERS.
LIKE HAMBURGER SLIDERS.
WE LOOKED IN THE COOLER, WE HAD SLIDERS IN THE COOLER --
WE'RE LIKE, "THERE'S OUR BREAD CRUMBS.
THERE'S OUR ONION. THERE'S OUR CHEESE."
COOL.
DAMN COOL, BUT IT WAS GOOD.
[ LAUGHTER ]
WHO HAD BOX NUMBER 1 ON WHOLE PORK SHOULDERS?
SUGAR'S.
THE PULLED MEAT THAT YOU GAVE ME
WAS SO NICE AND TENDER.
I DID HAVE ONE PLUG THAT HAD JUST A LITTLE BIT OF TUG ON.
I WILL TELL YOU THAT THE FLAVOR
WAS ALL THE WAY THROUGH THE MEAT.
THE PRESENTATION WAS WONDERFUL,
AND OVERALL, I THOUGHT YOU DID A GREAT JOB
ON THE WHOLE PORK SHOULDER.
I'M HONORED THAT YOU THOUGHT THAT.
THANK YOU SO MUCH, MELISSA. IT MEANS A LOT.
THANK YOU.
[ CHEERS AND APPLAUSE ]
I'M GONNA TELL Y'ALL, THIS WAS A TOUGH ONE TO JUDGE TODAY,
BUT SOMEBODY'S GOT TO COME IN THIRD.
TODAY'S THIRD PLACE PITMASTER IS...
...JEFF VANDERLINDE WITH SHIGGIN' AND GRINNIN'.
[ CHEERS AND APPLAUSE ]
SORRY, JEFF.
YOU HAD TO HAVE A PRISTINE COOK TODAY.
YOU FELL JUST A LITTLE BIT SHORT.
Jeff: REALLY SUCKS.
I'M NOT GONNA LIE AND SAY IT FEELS GOOD,
BUT I'M GONNA SUCK IT UP.
I'M GONNA GO TRY TO WIN ANOTHER GRAND CHAMPION
AND GET BACK HERE AT ANOTHER TIME.
DOWN TO LYNNAE OXLEY OF SUGAR'S BBQ,
AND RUB BAGBE, SWAMP BOYS.
Y'ALL BOTH COOKED AN AMAZING COMPETITION TODAY,
BUT ONLY ONE TEAM CAN WALK AWAY WITH THE $5,000
COMPLIMENTS OF DIET MOUNTAIN DEW
AND MOVE ON TO THE FINALE FOR A CHANCE TO WIN THE $50,000,
A SPOT IN THE KINGSFORD INVITATIONAL,
AND THE COVETED TITLE
OF KINGSFORD BBQ PITMASTERS GRAND CHAMPION.
THERE'S $5,000 ON THE LINE.
THE WINNER HAS A POTENTIAL
TO WIN BBQ PITMASTERS GRAND CHAMPION
AND TAKE HOME 50 GRAND.
NOBODY WOULD EVER FORGET
THAT YOU WON BBQ PITMASTERS GRAND CHAMPION.
I'M STANDING ONE STEP CLOSER
TO THAT $5,000 CHECK, TO THAT $50,000 CHANCE.
I WANT TO WIN THIS BAD.
AND THE WINNER OF BBQ PITMASTERS
AT WESTMONT, ILLINOIS,
AND THE ONE WHOSE WHOLE PORK SHOULDER
AND BARBECUE MEATLOAF WERE TRUE EXAMPLES
OF WHAT REAL BARBECUE IS...
...LYNNAE OXLEY, SUGAR'S BBQ!
[ CHEERS AND APPLAUSE ]
WHAT DO YOU THINK, SWEETIE?
THANK YOU.
BUSTED YOUR ***, DIDN'T YOU, GIRL, HUH?
YES, SIR, I DID.
LET'S GIVE A BIG ROUND OF APPLAUSE
TO TODAY'S SECOND-PLACE FINISHERS,
RUB BAGBE, SWAMP BOYS!
RUB, YOUR BARBECUE WAS AMAZING.
I THINK USING THAT SMALLER PLATE ON THAT GRINDER
WOULD HAVE MADE THE DIFFERENCE, BUT GREAT JOB.
Rob: I THINK THE ONLY REGRET I HAVE ABOUT TODAY
WAS THE FACT THAT I DIDN'T GIVE MEATLOAF MORE RESPECT.
WE'RE GONNA LEARN FROM IT. WE'RE GONNA MOVE ON.
IT'S MY ANNIVERSARY TODAY.
WHAT'S NOT TO BE HAPPY ABOUT, RIGHT?
I SCORED LYNNAE OXLEY OF SUGAR'S BBQ NUMBER 1 TODAY
BECAUSE HER PULLED PORK WAS SO CONSISTENT,
AND YOU'VE GOT TO BE CONSISTENT TO WIN ON "BBQ PITMASTERS."
HER MEATLOAF WAS OUT OF THIS WORLD.
IT WAS MOIST.
THE BARK ON THE OUTSIDE HAD SO MUCH FLAVOR.
THAT BARBECUE MEATLOAF TOOK THE DAY.
I NEVER THOUGHT IN A THOUSAND YEARS I'D BE IN THIS POSITION.
I COULD NOT BE HAPPIER.
I AM READY TO GO AFTER THAT $50,000.
WE ARE GOING TO THE FINALS! WHOO!
[ CHEERS AND APPLAUSE ]