The competition on Food Network’s acclaimed series Pitmasters intensified as it reached its sixth episode, with participants Susie Bulloch of Hey Grill Hey and Christie Vanover facing a gauntlet of demanding challenges. The episode saw two teams eliminated, raising the stakes for the remaining contenders as they battled for culinary supremacy in the world of barbecue. This installment highlighted the strategic decisions and innovative techniques employed under immense pressure, offering viewers a glimpse into the rigorous demands of professional barbecue competition.
The Big Burn: A Test of Brisket Prowess
The episode delved deep into "The Big Burn" challenge, a continuation from the previous week, which focused on cooking four core meats: chicken, ribs, pork, and brisket. The initial phase of this challenge, spanning 12 hours, concluded with the teams preparing to present their brisket. This particular challenge presented a critical time constraint, as traditional low-and-slow brisket cooking often extends beyond 12 hours.
Vanover and Bulloch opted for a "hot and fast" brisket approach, a strategic decision necessitated by the time limit. This method involves cooking at higher temperatures for a shorter duration, often requiring careful management of moisture and tenderness. To enhance their brisket, they employed a multi-step process. The brisket point was separated from the flat, and both sections were injected with beef broth for added moisture. They then applied the Girls Can Grill Brisket Rub, a proprietary blend designed for optimal flavor penetration.
Observing other competitors, Vanover noted the prevalence of traditional Texas-style brisket, characterized by a thick, dark bark – a hallmark of long, slow cooking. This observation sparked concern, as the "hot and fast" method typically yields less bark. In a moment of on-the-fly innovation, Bulloch proposed searing the fat cap over an open flame, a technique neither had attempted under such high-pressure circumstances. This bold move aimed to caramelize the fat, adding a unique texture and depth of flavor. The initial taste test proved successful, validating their decision to apply this technique to the rest of their brisket.
Judging the Brisket: Insights and Surprises
The judging of the brisket presented a mixed reception. While judges acknowledged the technical skill in the cooking process, specific flavor profiles were noted. Judge Moe commented on the brisket being well-cooked but found the flavor "off." Andrew observed a prominent taste of the broth, a consequence of the hot and fast braising technique. Judge Jess’s comment regarding the presence of "jus" versus "grease" on the platter hinted at a preference for a different fat rendering and presentation style, a point of ambiguity for the contestants.
Despite not receiving a winning call for any of the individual meats in the Big Burn, a significant revelation followed. The team was awarded Reserve Grand Champion, or second place overall, for their consistently high-quality performance across all four meats. This achievement, though not fully highlighted in the episode’s broadcast, served as a crucial morale booster for Vanover and Bulloch, underscoring their strong overall standing in the competition.
A Much-Needed Respite and the Backyard BBQ Challenge
Following the intense brisket challenge, the contestants received an unexpected reprieve: a chance to rest and recuperate. This brief period of downtime was invaluable, given the cumulative exhaustion from multiple days of continuous competition. The contestants had been operating on minimal sleep, highlighting the physical and mental toll of the series.
The next challenge, dubbed "Big Burn: Backyard BBQ," shifted the focus to a more familiar, yet equally demanding, arena. Competitors were tasked with hosting a family barbecue in their designated backyard area, with a three-hour time limit to prepare one protein and two sides. The meal was to be served to both the judges and their fellow contestants, emphasizing the importance of hospitality and crowd-pleasing flavors.
Recognizing Susie Bulloch’s expertise in backyard cooking, as evidenced by her TV show and cookbook Backyard BBQ Hero, Vanover immediately advocated for leveraging Bulloch’s signature recipes. Bulloch selected her "Weeknight Salmon," a dish seasoned with brown sugar, herbs, and lime, topped with a fresh mango salsa, cooked to perfection over an open fire pit. For dessert, she prepared her "Mountainberry Cola Cake," a Dutch oven creation that typically uses cola and canned cherries but was adapted for the show with fresh berries. This cake, known for its crispy edges and fudgy interior with a burst of fruitiness, is a personal favorite of Bulloch’s son.
The Egg Debacle: Innovation Born from Adversity
The third component of the Backyard BBQ challenge presented a significant hurdle for Christie Vanover: deviled eggs. A staple at her gatherings, Vanover planned an elevated version featuring homemade shallot aioli and crispy shallots. However, the persistent challenges with boiling water and heating oil over live fire, attributed to the high altitude, led to a near-disastrous outcome.
Despite following her usual method of boiling and shocking the eggs, the shells proved stubbornly resistant, adhering to the egg whites and rendering them unpresentable. Faced with a critical shortage of time and no viable recipe for her signature dish, Vanover sought inspiration at a local grocery store. Her eyes landed on canned crab meat and shrimp, sparking the idea for a seafood salad. This improvisation mirrored a staple she often prepared for barbecue competitions as a quick protein snack.
Returning to the cook site, Vanover incorporated a live-fire element by seasoning and grilling the shrimp. The crab meat was gently heated with butter on the smoker. Simultaneously, she attempted to hard-boil more eggs, this time successfully achieving clean, peelable results. These smoked eggs were then incorporated into her innovative "Seafood Salad Deviled Eggs," a fusion of her planned dish and her improvised seafood salad. The resulting creation, a blend of crab, shrimp, yolks, aioli, and vegetables, was lauded for its exceptional flavor, establishing a new favorite for Vanover.
Judging the Backyard BBQ: Feedback and Camaraderie
The judging phase of the Backyard BBQ challenge revealed a diverse range of culinary approaches among the final four teams. Three teams, including Vanover and Bulloch, presented desserts, with the other two opting for more restaurant-style creations. The judges’ tasting revealed the high caliber of the remaining contestants, all showcasing impressive skills.
The feedback on Bulloch’s salmon was overwhelmingly positive. Judges praised its perfect cook, beautiful blush, and authentic backyard barbecue flavor. However, the deviled eggs received more critical commentary. While Moe appreciated the flavor, he desired more char on the shrimp. Jess found the dish to be "simple" for a final four challenge, a critique that Vanover found puzzling given the complexity of the preparation, which included live-fire boiled and smoked eggs, grilled and smoked seafood, and homemade aioli.
The judges’ feedback on their dessert was particularly harsh. Jess described it as the team becoming too comfortable, akin to relaxing in sweatpants. Vanover acknowledged the competitive nature of the challenge, recognizing the need for bolder execution.
Despite the critical feedback, the Backyard BBQ challenge fostered a sense of camaraderie among the remaining teams. As the judges deliberated, the final four contestants shared personal backyard barbecue memories, creating a poignant moment of connection. This shared experience underscored that beyond the competition, the building of friendships was a significant and meaningful outcome.
Advancing to the Final Three
Despite landing in the bottom two for the Backyard BBQ challenge, Vanover and Bulloch’s dishes proved sufficient to secure their place in the next round. They advanced to the Final Three, a testament to their resilience and ability to adapt under pressure.
Pitmasters airs Mondays at 9/8c on Food Network and streams the following day on HBO Max. The series continues to showcase the dedication, innovation, and passion required to excel in the demanding world of professional barbecue.
