Two episodes into Food Network’s inaugural season of Pitmasters, the competition has already proven to be a crucible for culinary talent, pushing contestants to their limits with demanding live-fire challenges. Following a precarious start in the premiere, competitor Christie Vanover, alongside her teammate Susie Bulloch of Hey Grill Hey, faced an intensified test in the second episode’s "Big Burn." This grueling nine-hour event required the execution of three distinct live-fire techniques simultaneously, scrutinized by a panel of esteemed judges: Andrew Zimmern, Big Moe Cason, Ernest Servantes, and Jess Pryles. The episode not only tested the chefs’ technical prowess but also their resilience and adaptability under immense pressure, culminating in a surprise "Flash Burn" challenge that added another layer of complexity to an already exhausting day.
The "Big Burn": A Trifecta of Live-Fire Mastery
The "Big Burn" challenge was meticulously designed to assess a comprehensive understanding of live-fire cooking, extending beyond single-method approaches. As host Andrew Zimmern articulated, "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 immediately presented a significant hurdle, demanding that teams conceptualize and execute three distinct cooking methods within a single, time-intensive challenge.
Vanover and Bulloch, having landed in the bottom in the premiere, were acutely aware of the stakes. The immediate transition from discovering they were safe from elimination to facing the new "Big Burn" left little room for prolonged celebration or strategic regrouping. The challenge required immediate immersion into complex culinary planning and execution.
The Underground Cooking Element: Dutch Oven Innovation
The concept of cooking underground presented a unique challenge. While both Vanover and Bulloch possessed experience with Dutch oven cooking, the traditional method of using coals above and below the pot differs significantly from burying it entirely. This necessitated a rapid adaptation of established techniques.
Vanover proposed her signature osso buco recipe, a dish renowned for its forgiving nature and rich flavor profile derived from marrow. Due to pantry limitations, the team opted for oxtail and chuck roast, prioritizing the essential marrow and fat content crucial for a tender and flavorful outcome. The process involved searing the meat, sautéing aromatic vegetables, and then combining them with broth, red wine, olives, and herbs within the Dutch oven. The critical phase involved placing the sealed Dutch oven into a pre-dug pit, surrounded and covered by hot coals, and then burying it with soil. The primary concern during this subterranean cooking phase was the potential for liquid evaporation at the high altitude, a factor that could significantly impact the dish’s moisture and tenderness.
Direct Fire Cooking: Grilling Gnocchi
The second technique involved cooking directly over coals. For the accompanying element to the osso buco, Vanover opted for grilled gnocchi, a creative departure from traditional accompaniments like pasta or polenta. Gnocchi, a potato dumpling, requires a careful balance of mashed potatoes, flour, and egg.
A particularly innovative technique employed for the mashed potato base was "cooking on coals." This method involves placing potatoes directly onto hot coals, flipping them periodically, until they reach an internal temperature of 205-210°F. The cooked potatoes are then cooled in cold water, allowing for the soft, tender interior to be easily scooped out. This charred potato mash forms the foundation for the gnocchi. The prepared gnocchi were then grilled, aiming to achieve a desirable texture and flavor profile to complement the rich osso buco.
Hanging Over Fire: A Dual Approach to Bread and Vegetables
Susie Bulloch took the lead on the third live-fire technique: hanging food over the open flame. Demonstrating foresight and a commitment to preparedness, Bulloch devised two distinct dishes for this method, ensuring a backup plan was readily available.
Her first creation was a rosemary and parmesan focaccia bread, prepared using a dough that achieved impressive buoyancy and texture. The dough was placed in a pan and suspended over the fire using a makeshift swing set, with an additional pan placed on top to trap heat and facilitate even cooking. This method of "swinging" dough over a fire is an ancient technique, often employed in rustic cooking environments to achieve a unique crust and interior texture.
Bulloch’s second hanging dish was grilled Roman artichokes with a lemon garlic aioli. Her meticulous preparation of each artichoke heart showcased a dedication to detail. The artichokes were strung together, resembling a festive garland, and hung over the fire alongside fresh lemons, infusing them with a smoky essence and bright citrus notes. This approach speaks to the versatility of live-fire cooking, capable of transforming simple vegetables into gourmet offerings.
The "Flash Burn": A Surprise Breakfast Challenge
As the "Big Burn" neared its conclusion, and with the sun beginning to rise, the contestants were met with an unexpected "Flash Burn" challenge. Andrew Zimmern announced a 45-minute time limit to create a BBQ breakfast featuring a smoked element and a live-fire component, with a $2,000 prize for the winner. This rapid-fire challenge added a new dimension of urgency and demanded immediate conceptualization and execution, particularly after a night of intense competition.
Vanover and Bulloch decided to leverage their shared culinary comfort zone: German pancakes, commonly known as Dutch babies. For the smoked element, Bulloch prepared jalapeño bacon pork breakfast sausage, a flavorful and robust addition to any breakfast.
The primary challenge for the Dutch babies lay in their preparation method. While typically baked in an oven or on a grill, the team’s smokers were not actively in use following the "Big Burn." Vanover initially considered using one of the large Dutch ovens but opted for smaller skillets for a more aesthetically pleasing presentation. Baking these skillets directly over coals proved problematic, as they failed to achieve the desired rise. Improvising, Vanover moved the skillets directly under the brasero (fire cage), utilizing the direct overhead heat to achieve the characteristic puffiness of a Dutch baby pancake.
Accompanying the pancakes was a quick maple blueberry syrup, enhanced with lemon zest. The judges’ feedback was positive, with Andrew Zimmern specifically commending the "lovely little skillets" and the appealing presentation. Jess Pryles lauded the sausage for its well-seasoned flavor, describing it as a "gorgeous combo of sweet and savory" and a "fun breakfast." While this challenge did not result in a win, the positive reception provided a morale boost heading into the final stages of the "Big Burn."
The Save and Judging: A High-Stakes Presentation
As the "Big Burn" turn-in time approached, the moment of truth arrived for the underground-cooked osso buco. Upon uncovering the Dutch oven, the team was relieved to find the dish incredibly moist, juicy, and tender, a testament to the success of the unconventional cooking method.
However, the preparation of the grilled gnocchi presented a final hurdle. Vanover experienced difficulty boiling the water over the live fire, a challenge reminiscent of issues faced in episode one with frying lumpia. This resulted in the gnocchi absorbing more water than desired. To rectify the texture, Vanover pan-fried them in olive oil, finishing with butter, lemon zest, parmesan, and fried sage to achieve the intended consistency and flavor.
The final presentation of the dishes required the contestants to carry their meals up a steep hill to the judges, an added physical challenge after hours of cooking with minimal sleep. Standing on the picturesque Utah hilltop, Vanover reflected on the surreal experience of presenting food prepared through novel methods to renowned culinary experts.
The judges’ critiques offered a mixed but ultimately encouraging assessment. Jess Pryles praised the grilled artichokes, noting the "spectacular bite" and the discernible "taste of the flame," evoking a feeling of being transported to the Tuscan countryside. This feedback provided significant relief to the team.
Big Moe Cason, admitting limited experience with gnocchi, found the dish slightly greasy, a critique Vanover attributed to the final pan-frying step. However, Andrew Zimmern offered high praise for the osso buco, highlighting the "red wine mirepoix vibes" and the "olive acid" as exceptionally pleasing. Ernest Servantes further validated the underground cooking technique, recognizing its strategic advantage in preventing overcooking and retaining moisture.
While the team did not ultimately win the "Trifecta of Live Fire" challenge, their performance significantly improved from the previous episode, placing them out of the bottom ranks. This success instilled a renewed sense of confidence as they prepared to face the subsequent challenges of the competition.
Looking Ahead: The Evolving Landscape of Pitmasters
The second episode of Pitmasters underscored the show’s commitment to pushing the boundaries of traditional barbecue. The "Big Burn" and "Flash Burn" challenges demonstrated not only the contestants’ technical skills but also their ability to innovate and adapt under extreme pressure. The success of unconventional methods like underground cooking and direct coal-roasting highlights the evolving nature of live-fire cuisine.
As the season progresses, viewers can anticipate further demonstrations of culinary ingenuity and resilience. The integration of diverse live-fire techniques, from the primal methods of underground cooking to the precision required for hanging food, promises to keep the competition dynamic and engaging. The judges’ astute observations and constructive feedback provide valuable insights into the nuances of barbecue mastery, setting a high bar for all aspiring pitmasters. The journey of Christie Vanover and Susie Bulloch, from a challenging start to a strong performance, exemplifies the spirit of the competition – a relentless pursuit of flavor and a deep respect for the transformative power of fire.
New episodes of Pitmasters air live at 9/8c on Food Network and are available for streaming the following day on HBO Max. The competition continues to unfold, promising more intense challenges and culinary revelations in the weeks to come.
