The fifth episode of Food Network’s highly anticipated barbecue competition series, Pitmasters, delivered a dramatic and suspenseful installment, leaving viewers on the edge of their seats. Competitors Christie Vanover of Hey Grill Hey and Susie Bulloch of Girls Can Grill faced a demanding "Core Four" meats challenge, testing their skills and resilience under intense pressure. The episode showcased a relentless pace, unexpected weather events, and the strategic execution of classic barbecue techniques infused with creative flavor profiles.
The "Core Four" Challenge: A Test of Endurance and Expertise
The competition intensified as teams were tasked with mastering the four foundational meats of barbecue: chicken, pork ribs, pork shoulder, and brisket. This challenge demanded not only exceptional cooking skills but also meticulous time management, as each protein had a specific, staggered turn-in window. Competitors were granted a total of 12 hours to complete all four meats, with chicken requiring 3 hours, ribs 5 hours, pork shoulder 8 hours, and brisket the full 12 hours.
This rolling schedule is a familiar format for seasoned competition barbecue teams. Vanover, a decorated pitmaster herself, noted her comfort level with this demanding structure. "I cook four meats on a rolling schedule at least once a month when I do competition BBQ," she stated. This familiarity provided a distinct advantage, as many competing teams appeared visibly stressed by the timed demands. For Vanover and Bulloch, the 12-hour timeframe was not an impediment but rather an opportunity to showcase their refined techniques. Their usual competition schedule often spans a similar duration, allowing them to execute these proteins with practiced efficiency.
Strategic Menu Development: Fruit-Forward Flavors
With the core meats established, the strategic focus shifted to flavor innovation. Typically, competition pitmasters rely on a blend of proprietary rubs and commercially available sauces. However, the constraints of the Pitmasters competition dictated that all elements had to be created from scratch. This provided a unique opportunity for culinary creativity.
Vanover and Bulloch opted for a cohesive theme, incorporating fruits into their sauces and glazes to add a novel twist to traditional barbecue flavors. Their ambitious menu included:
- Raspberry Chipotle Chicken: A combination of sweet, smoky, and slightly spicy notes.
- Yuzu Citrus Pork Ribs: Featuring the distinctive tart and aromatic profile of yuzu, an East Asian citrus fruit.
- Whiskey Peach Pork Shoulder: A classic Southern pairing with a robust whiskey undertone.
- Cherry Smoked Brisket: A subtle fruit infusion to complement the rich, smoky flavor of slow-cooked brisket.
This approach demonstrated a willingness to move beyond conventional barbecue pairings and explore more complex flavor profiles, a strategy that could set them apart in the judging rounds.
Execution: Chicken – Precision and Texture
The first meat to be turned in was chicken. Unlike some competition formats that call for whole birds, Pitmasters often focuses on specific cuts. While some teams opted for spatchcocking, Vanover and Bulloch meticulously broke down their chickens into individual pieces. A crucial step in their preparation was brining the chicken, utilizing Susie Bulloch’s well-regarded simple chicken brine recipe. This technique is essential for ensuring moisture and tenderness, particularly in leaner cuts like chicken breast.
Vanover applied advanced competition trimming techniques to the chicken thighs, removing excess fat and repositioning the skin to ensure optimal rendering and a crispy, bite-through texture. For the chicken legs, the removal of the tendon was another detail aimed at enhancing the eating experience and presentation.
Seasoning was a collaborative effort, employing a blend of Girls Can Grill Chicken Rub and Hey Grill Hey Chicken Rub. After a period of smoking, the chicken was finished in pans with butter to further enhance its juiciness and flavor. The fruit element was introduced via a homemade raspberry chipotle sauce, which was then combined with Hey Grill Hey barbecue sauce, creating a dynamic sweet and smoky glaze.
The Unexpected Interruption: A Storm’s Fury
As the teams were engrossed in their culinary endeavors, an unforeseen challenge emerged: severe weather. The temperature plummeted, winds intensified, and a storm swept through, bringing with it heavy rain and, astonishingly, hail. This sudden meteorological shift created chaos for some competitors, particularly those cooking over open fires or with more exposed setups.
However, Vanover and Bulloch’s strategic choice to smoke their chicken meant it was relatively protected. Their primary concern shifted from the food being ruined to it potentially cooling down too rapidly. Vanover, drawing on her experience in diverse environments, viewed the weather change with a resilient attitude. "Being from Vegas, where we only get 4 inches of rain a year, I actually loved the change in weather," she remarked. Her adaptability and positive outlook in the face of adversity highlighted a key trait of successful competition pitmasters: the ability to remain unfazed by unpredictable circumstances.
Judging Round 1: Chicken – A Promising Start
Following the storm’s abatement, the turn-in window for chicken began. To allow the expertly cooked chicken to take center stage, Vanover and Bulloch opted for a clean and simple presentation on plates that mimicked high-end paper plates. A thoughtful, unexpected garnish of crispy chicken skins was added, a detail that did not go unnoticed by the judges.
The judging for the chicken round revealed varied results among the teams. However, the feedback for Vanover and Bulloch’s chicken was largely positive. Big Moe acknowledged the perfect tenderness of their chicken skin, while judges Jess and Ernest praised the overall flavor as "finger-licking good." This strong start set a positive tone for the subsequent rounds.
Execution: Pork Ribs – Mastering the Hot and Fast Method
With chicken successfully submitted, the focus immediately shifted to pork ribs. The team was presented with racks of spare pork ribs. Vanover’s preference for St. Louis-style ribs led them to trim the spare ribs, removing the brisket bone and cutting them into a more manageable and appealing format. This preparation is common in competition barbecue, as it allows for more even cooking and a better presentation.
They employed the "hot and fast" rib cooking method, a technique that requires precise temperature control and timing. The ribs were seasoned with Girls Can Grill Pork Rub and Hey Grill Hey Sweet Rub before being placed on the offset smoker. The hot and fast method involves an initial smoking period followed by braising in liquid within a wrap to ensure tenderness.
The initial plan for the ribs involved a pineapple glaze for an Asian-inspired profile. However, due to pantry limitations, they pivoted to yuzu, a more readily available citrus with a complex sweet and tart flavor. After achieving the desired tenderness through braising, the ribs were finished with a yuzu glaze and garnished with thinly sliced green onions, adding a fresh counterpoint to the rich flavors.
Judging Round 2: Pork Ribs – Flavor Feedback
The presentation of the yuzu ribs was distinctive, particularly as many other teams presented their ribs as full spares. The judges, Ernest, Big Moe, and Jess, initially commended the ribs’ texture. However, the flavor of the sauce received mixed reactions. Andrew specifically expressed a desire for a more pronounced yuzu flavor, indicating a subtle imbalance in the sweet and tart elements. While the ribs demonstrated technical proficiency, this feedback highlighted the ongoing challenge of perfecting flavor profiles under competitive constraints.
Execution: Pork Shoulder – Strategic Trimming for Speed
The next challenge was the pork shoulder. Unaware of the judges’ specific feedback from the rib round, Vanover and Bulloch remained focused on their next task. The pork shoulders presented were substantial, likely weighing around 15 pounds each, encompassing both the Boston butt and picnic shoulder. Vanover’s competition experience guided her to perform a significant trim. This strategic removal of excess fat and muscle allowed for faster and more even cooking on the offset smoker, crucial given the time constraints.
The pork was seasoned identically to the ribs, using Girls Can Grill Pork Rub and Hey Grill Hey Sweet Rub. During the cooking process, the shoulders were wrapped with butter, syrup, and juice to enhance moisture and flavor. The signature fruit component for this dish was the Hey Grill Hey Whiskey Peach BBQ Sauce, a popular offering known for its balance of sweetness and warmth.
Judging Round 3: Pork Shoulder – Sweetness and Salt Balance
The turn-in for pork shoulder showcased a diversity of approaches among the teams. While some, like Vanover and Bulloch, presented plated portions of the shoulder, others opted for more elaborate composed dishes. The judges’ comments were insightful: Ernest lauded their expertise, stating, "Susie and Christie know their way around a pork shoulder." He specifically praised the "money muscle" and the "pulled pork, perfect texture."
However, the consensus among the judges was that the pork was slightly too sweet, and a greater emphasis on salt was needed. Moe commented that they "played it safe," suggesting a need for bolder flavor choices. This feedback, while acknowledging their technical skill, indicated that the delicate balance of sweet and savory was not perfectly achieved in this round.
A Cliffhanger Ending: Brisket Awaits
Despite completing the turn-ins for chicken, ribs, and pork shoulder, the episode concluded on a dramatic cliffhanger. The fate of Vanover and Bulloch in the overall competition remained undecided, as the crucial brisket turn-in had yet to be judged. The episode ended without revealing whether they were positioned at the top or bottom of the leaderboard, leaving viewers eagerly anticipating the next installment to discover who would be crowned the Grand Champion of the Pitmasters "Core Four."
Although they did not secure wins in the individual categories for chicken, ribs, or pork, the overall feedback from the judges indicated a strong performance and a solid foundation for their brisket. This suggests that their deep understanding of barbecue fundamentals and their innovative flavor pairings could still lead them to victory.
Looking Ahead: The Road to Grand Champion
New episodes of Pitmasters air Mondays at 9/8c on Food Network and are available for streaming the following day on HBO Max. The competition continues to highlight the skill, creativity, and resilience required to excel in the demanding world of professional barbecue. As the series progresses, viewers will witness the culmination of these culinary battles, with one team ultimately earning the coveted title of Grand Champion. The remaining challenges will undoubtedly test the competitors further, pushing their abilities to their absolute limits.
