Two episodes into Food Network’s intense competition series Pitmasters, and the stakes are already soaring, pushing seasoned pitmasters to their absolute limits. The second installment of the series, which premiered recently, plunged competitors into a demanding nine-hour "Big Burn" challenge that tested not just their culinary skills but their resilience under extreme pressure. This particular episode saw participants grappling with three distinct live-fire techniques simultaneously, all under the critical gaze of a formidable judging panel: Andrew Zimmern, Big Moe Cason, Ernest Servantes, and Jess Pryles. For one team, this grueling test was a critical redemption after a less-than-ideal performance in the premiere.
The episode’s narrative centers on the team comprising Christie Vanover of Girls Can Grill and Susie Bulloch of Hey Grill Hey. Having landed in the bottom during the initial competition, their focus in episode two was squarely on regrouping and executing a flawless performance. The "Big Burn" challenge was designed to be a comprehensive assessment of live-fire cooking, demanding proficiency across a spectrum of techniques. As described by co-host Andrew Zimmern, "Real live fire mastery is not just one trick. It’s cooking underground, direct fire, hanging above it. For this big burn, guess what? You’re gonna use all three. Nine hours, three different live fire techniques." This directive set the stage for a day of relentless cooking and strategic decision-making.
The Gauntlet: A Nine-Hour Live-Fire Trifecta
The challenge presented a complex scenario: competitors had to master cooking underground, directly over coals, and suspended above the flames. While cooking on coals and hanging food were familiar territories for many, the underground cooking element presented a significant hurdle, requiring quick thinking and innovative adaptation. Vanover and Bulloch, drawing on their extensive experience, identified Dutch oven cooking as their primary strategy for the underground portion.
Traditionally, Dutch oven cooking involves placing coals both beneath and on top of the cast-iron vessel to regulate internal temperature. However, burying the entire oven presented a unique set of variables, particularly concerning heat distribution and moisture retention. Vanover opted for her signature osso buco recipe, choosing oxtail and chuck roast for their rich marrow and fat content, which are crucial for a forgiving and flavorful braise. The preparation involved searing the meat, sautéing vegetables, and then combining them with broth, red wine, olives, and herbs within the Dutch oven. This was then placed into a pre-dug pit, surrounded by coals, and covered with more coals before being buried. A primary concern for the team was the potential for excessive liquid evaporation at the high altitude of the competition site, a factor that could significantly impact the dish’s outcome.
For the "cooking on coals" segment, Vanover conceptualized grilled gnocchi as an innovative accompaniment to the osso buco. This dish required a multi-step preparation process. First, potatoes were cooked directly on hot coals until tender, a technique known for imparting a unique smoky flavor. After cooling and scooping out the soft interior, the mashed potato mixture was combined with flour and egg to form gnocchi. These dumplings were then boiled before being grilled. This approach not only added a unique texture and flavor profile but also showcased a less conventional use of live coals in a competition setting.
The third element, "hanging over fire," was tackled by Bulloch, who prepared two distinct dishes to ensure a backup plan and showcase versatility. Her first offering was a rosemary and parmesan focaccia bread. The dough was prepared and allowed to rise beautifully before being placed in a pan and suspended over the fire using a makeshift swing apparatus. A second pan was placed on top to trap heat and aid in the baking process. This method demonstrated an understanding of radiant heat and controlled cooking in an unconventional setup.
Bulloch’s second hanging dish was grilled Roman artichokes with a lemon garlic aioli. This meticulous preparation involved carefully trimming each artichoke heart before stringing them together and hanging them over the fire, alongside fresh lemons. The attention to detail in preparing the artichokes, described as being done with the care of a grandmother, highlighted a commitment to quality and presentation.
The "Flash Burn": A Morning Challenge for a Quick Prize
As dawn broke, the competitors, weary from the overnight "Big Burn," were met with a new, time-sensitive challenge: the "Flash Burn." This mini-competition, announced by Andrew Zimmern and Ernest Servantes, offered a $2,000 prize for the best BBQ breakfast created within a 45-minute window. The requirements included a smoked element and a live-fire component.
Vanover and Bulloch, drawing on a shared culinary tradition in their households, decided to create German pancakes, also known as Dutch babies, a Sunday staple for both. For the smoked element, Bulloch prepared jalapeno bacon pork breakfast sausage. The primary challenge for Vanover was adapting the pancake preparation. While typically baked in an oven or grill, the competition’s focus on coals meant the smoker was unavailable. She initially attempted to bake the pancakes in large Dutch ovens on a grill grate over coals but found they lacked the desired rise. In a moment of improvisation, she moved the mini skillets directly under the brasero (fire cage), utilizing the intense overhead heat to achieve the characteristic puff. A quick batch of maple blueberry syrup, a recipe Vanover often shares, was prepared to accompany the pancakes, finished with lemon zest.
The judges praised the innovative presentation of the individual skillet pancakes, with Andrew Zimmern noting their appeal. Jess Pryles commended the sausage for its well-balanced sweet and savory profile and described the overall dish as a "fun breakfast." Although they did not win the "Flash Burn," the positive feedback provided a morale boost as they returned to the main "Big Burn" challenge.
The Save: Overcoming Obstacles in the Final Stretch
As the "Big Burn" turn-in time approached, the team faced the critical moment of uncovering the underground osso buco. The dish emerged incredibly moist, juicy, and tender, meeting their highest expectations. While Vanover shredded the meat, she encountered a significant challenge with the grilled gnocchi. Difficulty in achieving a rolling boil for the dumplings resulted in them absorbing more water than desired. To rectify the texture, she pan-fried them in olive oil and finished them with butter, lemon zest, parmesan, and fried sage.
The final presentation required the teams to carry their dishes up a hill to the judges, adding a physical challenge to the already demanding competition. Standing atop the hill, overlooking the picturesque Utah landscape, Vanover reflected on the surreal experience of presenting dishes prepared with unconventional methods to esteemed culinary figures, all after a night with minimal sleep.
Judging and Reflection: A Taste of Success
The judges’ feedback on the osso buco and its accompaniments provided crucial insights. Jess Pryles lauded the grilled artichokes, remarking, "The artichoke is a spectacular bite, because I can taste the flame. I love that you started it up high over direct. I feel like we could be in the hills of Tuscany right now eating this, which is just gorgeous." This comment offered significant validation for their efforts.
Big Moe Cason, admitting limited experience with gnocchi, found them slightly greasy, a critique Vanover attributed to the final pan-frying step. However, Andrew Zimmern offered encouragement, noting the "red wine mirepoix vibes that are in here with the olive acid is really really nice." Ernest Servantes further supported the osso buco, stating, "To do it underground, that’s smart because if you overcook it, it’s still gonna be great as long as it has moisture."
Despite the mixed feedback on the gnocchi, the team’s performance in the "Big Burn" was significantly improved from the previous episode. While they did not win the "Trifecta of Live Fire" challenge, they successfully avoided the bottom placement, a crucial step in their journey. This outcome provided a renewed sense of confidence as they prepared for the next round of competition, which commenced with another "Flash Burn" challenge.
The episode highlighted the demanding nature of professional competitive barbecue, emphasizing not only technical skill but also adaptability, resilience, and the ability to perform under immense pressure. The innovative techniques employed, from underground cooking to improvising with heat sources, underscore the creativity and problem-solving required to excel in this high-stakes arena.
Broader Implications and Future Prospects
The "Pitmasters" series serves as a significant platform for showcasing the depth and complexity of live-fire cooking, moving beyond traditional backyard barbecue to explore more advanced and experimental techniques. The show’s format, featuring challenges that test a wide range of skills and knowledge, provides valuable insights into the strategies and decision-making processes of top pitmasters.
The success of Vanover and Bulloch in overcoming their initial setback demonstrates the importance of learning from previous challenges and adapting their approach. Their ability to execute multiple complex dishes under strict time constraints and challenging conditions is a testament to their experience and dedication. The inclusion of recipes for viewers to replicate at home further enhances the show’s appeal, democratizing aspects of high-level barbecue.
As the competition progresses, viewers can anticipate further exploration of diverse live-fire methods, regional barbecue styles, and the unique personalities that drive the world of competitive pitmastery. The show’s continued success hinges on its ability to consistently deliver high-stakes drama, culinary innovation, and an authentic portrayal of the dedication required to master the art of live-fire cooking.
New episodes of Pitmasters air live at 9/8c on Food Network and are available for streaming the following day on HBO Max. The journey of these pitmasters promises more intense challenges and culinary revelations in the episodes to come.
Featured Recipes
Christie’s Recipes:
- Smoked Osso Buco (Beef Shanks)
- Grilled Gnocchi
- Maple Blueberry Syrup
Susie’s Recipes:
- Rosemary Parmesan Focaccia
- Grilled Roman Artichokes with Lemon Garlic Aioli
- Jalapeno Bacon Pork Breakfast Sausage
