The intense culinary competition on Food Network’s Pitmasters reached a fever pitch in its seventh episode, as contestants Susie Bulloch of Hey Grill Hey and Christie Vanover of Girls Can Grill navigated the demanding challenges of a whole hog cook and a series of rapid-fire "Flash Burn" challenges. Reaching the final three, the duo, collectively known as "The Fierce Ladies of BBQ," showcased their resilience and skill under immense pressure, despite ultimately facing elimination. This episode highlighted not only their individual expertise but also the collaborative spirit required in high-stakes cooking competitions, while offering viewers a deep dive into the intricacies of whole hog barbecue and the strategic demands of television cooking contests.
The "Big Burn": A Whole Hog Challenge with a Twist
The seventh episode’s primary challenge, dubbed "The Big Burn," required the remaining three teams to cook a whole hog within a nine-hour timeframe, accompanied by complementary side dishes. For Bulloch and Vanover, this presented a familiar yet distinct hurdle. Having previously tackled a deconstructed whole hog in Episode 4, the rule for this challenge mandated the hog remain intact throughout the cooking process. This stipulation immediately brought Vanover’s extensive experience with whole hog preparation to the forefront. She noted her comfort level, having cooked "a dozen whole hogs" in her lifetime, instilling confidence in their approach.
The team opted for a visually dramatic and flavorful method: cooking the hog over a live fire on an asado cross. This technique, a departure from building a cinder block pit for an oven-like environment, was a strategic choice not only for its superior flavor profile, as championed by judge Big Moe, but also for its inherent showmanship. The hog, described as a "suckling pig" weighing approximately 30 pounds, was secured to the cross using a technique learned from world champion pitmaster Marcio Borguezan of Hog Addiction. The basting sauce was inspired by Filipino adobo, adding a complex layer of flavor.
The decision to cook the hog exposed on an asado cross presented a significant risk. The open-fire method is highly susceptible to environmental factors such as wind and temperature fluctuations, which can drastically affect cooking time and consistency. The judges, including Ernest and Jess, expressed visible surprise and apprehension at this bold strategy, acknowledging the potential for failure. Ernest’s comment, "I’m very very shocked that they’re doing that," underscored the perceived gamble. However, Big Moe offered a counterpoint, emphasizing the unparalleled flavor imparted by cooking directly over coals: "As far as flavor, I love cooking over coals like that… I would take that all day long. There is nothing that puts flavor like that." This exchange highlighted the fundamental tension in competitive barbecue: balancing risk for reward versus a more controlled, albeit potentially less flavorful, approach.
The "Flash Burn" Gauntlet: Rapid-Fire Demands
Midway through the Big Burn, the competition threw in a series of "Flash Burn" challenges, designed to test the contestants’ adaptability and speed. These impromptu tasks required the teams to pivot from their primary cook and prepare specific dishes for the judges on short notice.
The first Flash Burn, prompted by the judges’ desire for lunch, presented a multi-faceted order. While the specific requests were not initially clear to Bulloch and Vanover amidst their focus on the hog, the orders that were deciphered included: seasoned chicken wings (not too saucy) for Ernest, a meatball sub for Andrew, and a pork burger with feta, onion, and garlic for Big Moe.
Bulloch and Vanover were assigned the chicken wings. This played directly into Susie Bulloch’s expertise, leveraging her popular "smoked fried wings" technique. She prepared the wings by smoking them over coals before coating them in her signature crispy chicken wing batter and frying them in beef tallow, a method known for yielding exceptionally crisp and flavorful results. The use of beef tallow is a nod to traditional cooking practices, enhancing richness and crispiness.
The second Flash Burn arrived swiftly, with Jess calling for a "perfect medium-rare ribeye steak" with a hard-seared crust, to be completed within 30 minutes. Vanover took the lead on this challenge, opting for a minimalist approach of kosher salt and black pepper, respecting Jess’s preference for tasting the pure essence of the beef. She employed an indirect heat method for smoking, allowing the steak to absorb smoke before searing it directly over the coals. A touch of butter was added before plating, a decision that would later be a point of contention during judging.
Judging the Flash Burns: Precision and Preference
The judging of the Flash Burn dishes revealed the nuanced standards of the Pitmasters competition. Jess found Vanover’s ribeye well-cooked but noted that the addition of butter had impacted the sear and introduced unwanted moisture, detracting from the desired beef tallow flavor. While Andrew reportedly praised the steak as "the best steak," Jess’s critique focused on the technical execution of the sear and doneness, ultimately preventing a win in this round.
Susie Bulloch’s smoked fried chicken wings, while flavorful and juicy according to Ernest, missed the mark on the cooking method. Ernest had desired "grilled wings," a detail that was not clearly heard or understood by the team amidst the chaos. This miscommunication highlighted the critical importance of clear communication and active listening in a high-pressure environment. Ernest’s feedback suggested that had they grilled the wings, they might have secured the win for this Flash Burn. The missed opportunity for prize money underscored the steep learning curve and the unforgiving nature of the competition.
The Climax: Completing the Whole Hog
With nearly two hours lost to the Flash Burns, the whole hog’s cooking progress had been significantly impacted. The critical internal temperatures for the hams and shoulders, essential for a successful whole hog presentation, were not yet achieved. The team made a strategic decision to reposition the hog directly over the coals, resting on cinder blocks, and adding more coals underneath to accelerate the cooking process.
This stage of the competition was emotionally charged for Vanover, who confessed to experiencing a moment of panic. She drew a parallel to her own experience on BBQ Brawl, where a whole hog challenge had also presented difficulties. The desire for "whole hog redemption" and to prove the viability of their chosen cooking method was palpable. The pressure to deliver a perfectly cooked hog, with tender hams and shoulders, was immense, as this was the defining element of the "Big Burn."
As time dwindled, the team had to make the difficult decision to remove the hog from the fire, despite the hams and shoulders not reaching the ideal temperature. The presentation, however, was meticulously crafted. The crackling skin was noted for its beautiful sound, and the hog was artfully arranged on banana leaves with the prepared sides: a grilled pineapple Hawaiian coleslaw, Marcio Borguezan’s garlic rice (a recipe characterized by a unique "worm hole" cooking technique), and a Filipino-inspired vinegar-soy dipping sauce.
Final Judging and Reflection
The final judging of the whole hog presented a mixed verdict. While the judges, particularly Andrew, appreciated the Filipino adobo-inspired basting sauce and the complementary flavors of the sides, the critical issue of the hog’s internal temperature became apparent. Ernest and Jess found the shoulder and hams to be "tight" and requiring "more time."
Despite the textural shortcomings, Ernest praised the "perfect" crackling of the hog’s skin. Jess revealed that the judges had to be physically pulled away from the hog’s skin by the film crew, indicating its undeniable appeal. However, the lack of tenderness in the primary meat cuts ultimately led to the team’s lowest score and elimination.
Judge Andrew offered words of encouragement, acknowledging the "superb work" and "fantastic" flavors, despite the textural issues. He stated, "Your shoulders and your hams were a little firm, but man those flavors were absolutely fantastic and you’ve given us superb work, it’s really been an honor."
In their post-elimination reflection, Bulloch and Vanover expressed a sense of relief from the sheer exhaustion of the competition, describing it as the "most physically and mentally draining thing" they had ever experienced. They departed with pride, having competed against seasoned pitmasters and Michelin-recommended chefs as backyard cooks. Their focus on creating approachable, replicable dishes resonated with their philosophy of sharing food and empowering home cooks.
Broader Implications and Looking Ahead
The journey of "The Fierce Ladies of BBQ" on Pitmasters Episode 7 serves as a compelling case study in the challenges of competitive cooking. It underscores the importance of not only culinary skill but also strategic decision-making, adaptability, clear communication, and resilience under pressure. The episode highlighted the inherent risks and rewards of traditional barbecue techniques versus more controlled methods, and the fine line between innovation and adherence to established judging criteria.
The narrative also emphasizes the power of collaboration and shared passion. Despite their elimination, Bulloch and Vanover’s shared experience forged a stronger bond, evident in their continued success. A lighthearted anecdote shared at the end of the article reveals that just weeks after filming, they reunited with fellow pitmaster Carla to cook another whole hog at Memphis in May, this time without the pressures of competition, resulting in a "perfect" cook. This serves as a testament to their enduring skill and dedication to the craft.
The article concludes by directing viewers to watch the Pitmasters finale and offering encouragement for home cooks to replicate the dishes presented throughout the season, reinforcing the show’s commitment to making barbecue accessible and enjoyable for everyone. The final episode aired on Monday at 9/8c on Food Network, with subsequent streaming available on HBO Max, promising a thrilling conclusion to the season.
