The third episode of Food Network’s high-stakes barbecue competition series, Pitmasters, delivered a gripping narrative of culinary resilience and strategic prowess. The episode, which saw contestants pushed to their limits by demanding challenges, culminated in a significant victory for pitmaster Christie Vanover and her teammate Susie Bulloch. Their triumph in the "Live Fire Surf and Turf" challenge marked their first win of the season, securing their advancement to the next round and earning them a coveted advantage.
The episode kicked off with the lingering tension from a previous "Flash Burn" challenge, a surprise task that tested the contestants’ ability to adapt under pressure. As Episode 2 concluded, the esteemed panel of judges—culinary adventurer Andrew Zimmern, barbecue legend Big Moe Cason, celebrated pitmaster Ernest Servantes, and renowned Australian barbecue expert Jess Pryles—unleashed a sudden challenge. This abrupt twist caught many, including Vanover and her teammate Susie Bulloch of Hey Grill Hey, off guard. Despite the late hour and their fatigue, the competition demanded immediate action.
The Flash Burn: A Vegetarian Challenge Against the Clock
The "Flash Burn" challenge, introduced as a surprise twist at the end of the previous episode, demanded that contestants create a compelling vegetarian barbecue dish. The stakes were high: the winning team would receive immunity from the upcoming "Big Burn" challenge, granting them much-needed rest and a strategic advantage. However, a nuanced catch was revealed: while immunity offered respite, winning the main "Big Burn" challenge would provide a more significant advantage in subsequent rounds. This created a strategic dilemma, forcing teams to weigh immediate comfort against long-term gain.
Vanover and Bulloch, both seasoned pitmasters with extensive experience in developing innovative recipes, felt confident in their ability to tackle the vegetarian brief. Their websites, girlscangrill.com and heygrillhey.com, are repositories of numerous grilled vegetable recipes, providing a deep well of inspiration. They quickly converged on a similar concept: a vegetarian dish that mirrored the hearty satisfaction of traditional barbecue. Vanover’s signature grilled summer squash lasagna roll-up, layered with cheese, and Bulloch’s acclaimed Grilled Summer Veggie Tart, featuring similar components atop a ricotta cheese base within a pastry crust, served as their guiding stars. Bulloch had previously achieved significant success with her tart at the prestigious American Royal competition, solidifying their chosen direction.
The immediate challenge was sourcing a pie crust. With none available in the pantry, Bulloch demonstrated remarkable ingenuity by preparing homemade pie crust from scratch, intending to bake it in the smoker. Meanwhile, Vanover meticulously shaved eggplant, zucchini, and yellow squash, grilling them to achieve a tender, charred texture. With mere minutes remaining, they artfully rolled the grilled vegetables to resemble roses and carefully placed them within the prepared tart shells.
The judges’ reception was largely positive. Jess Pryles lauded the innovative use of the smoker for baking the pastry dough. Big Moe Cason praised the seasoning of the dish. Andrew Zimmern commended the concept, remarking, "I think it’s a gorgeous cook on the vegetables." Ernest Servantes, however, offered a constructive critique, noting a slight deficiency in acidity. Despite their strong performance and the judges’ favorable comments, Vanover and Bulloch did not secure the top spot in the Flash Burn, meaning they would face the rigorous "Big Burn" challenge without immunity.
The Big Burn: Live Fire Surf and Turf Intensity
Following the Flash Burn, the remaining contestants were tasked with the "Big Burn" challenge: a live-fire cook-off requiring them to prepare both a meat and a seafood dish within a compressed three-hour timeframe. This was noted as the shortest "Big Burn" yet, amplifying the pressure to perform efficiently.
Vanover expressed excitement for the seafood component, having honed her skills in preparing coconut milk-poached fish for over a decade. This signature dish, known for its rich, spicy, and creamy broth, is a crowd-pleaser that consistently impresses diners. She identified it as her ideal contribution to the surf and turf pairing.
For the turf element, Susie Bulloch proposed her Thai Beef Waterfall Salad, a dish she frequently enjoyed at Thai restaurants but had never personally prepared. Despite this being her first attempt at the recipe, Vanover expressed confidence in Bulloch’s culinary acumen, recognizing her deep understanding of flavors and techniques. This collaborative synergy fueled their optimism for the surf and turf combination.
The surf dish involved a whole halibut, which Vanover expertly broke down and secured to cedar planks. The critical aspect of cooking fish over an open flame, she emphasized, is precise heat management. She explained a practical method: placing one’s hand near the fish and assessing heat tolerance. If one can hold their hand in place for more than six seconds without discomfort, additional coals are needed to maintain optimal cooking temperature. For the substantial halibut, Vanover employed a rotation strategy during the cook to ensure even cooking. Using a Thermapen ONE for accurate temperature monitoring, she aimed for an internal temperature of 130-135°F.
Concurrently, Vanover prepared a flavorful fish tail broth using leftover fish parts, water, herbs, and salt in a large stockpot. Once the fish and broth were ready, the remaining elements of the dish were assembled swiftly within approximately fifteen minutes.
Susie Bulloch’s contribution, the grilled hanger steaks for the Thai Beef Waterfall Salad, was executed to perfection. The steaks exhibited an exceptional char and were cooked to an ideal internal temperature. The judges specifically highlighted the salad’s vibrant herbs and the harmonious balance of its flavors as standout elements.
The Judging and a Season’s First Victory
Exhausted and disoriented by the relentless competition, the contestants presented their dishes to the judges. The sun had risen, and the passage of time had become a blur. The team approached the judging table with a sense of accomplishment, uncertain of how their surf and turf creation would stack up against those of their rivals.
The initial feedback from the judges was overwhelmingly positive. Andrew Zimmern declared, "I think this is the best beef dish I’ve tasted since we arrived here," a sentiment that resonated deeply with Vanover and Bulloch, signaling that they had finally achieved their desired outcome. Jess Pryles echoed this sentiment, stating, "We really wanted exactly what you gave us. It’s a dish that makes sense together. You mashed your flavors up, and we appreciate that." The judges’ appreciation for the cohesive flavor profile and execution of their surf and turf dish was evident. Andrew Zimmern’s gesture of consuming every last drop of the broth from the poached fish bowl further underscored the dish’s exceptional quality.
This triumphant performance secured Vanover and Bulloch their first win of the season. The victory not only guaranteed their progression to Episode 4 of Pitmasters but also awarded them a significant advantage for the upcoming challenges. Their immediate hope, as expressed by Vanover, was for the advantage to translate into a much-needed period of rest.
Looking Ahead: The Road to the Pitmasters Finale
The success in Episode 3 sets a promising trajectory for Christie Vanover and Susie Bulloch as they navigate the remaining stages of Pitmasters. The competition, known for its demanding live-fire challenges and the expertise of its judges, continues to push the boundaries of barbecue artistry.
New episodes of Pitmasters air live at 9/8c on Food Network and are available for streaming the following day on HBO Max. Viewers are encouraged to tune in for future episodes to follow the remaining contestants as they vie for the title of Pitmaster champion. The strategic advantages earned, particularly the respite and potential edge from winning the "Big Burn" challenges, will undoubtedly play a crucial role in shaping the competition’s outcome. The series promises further culinary innovation, intense pressure, and the reveal of exceptional barbecue talent.
The featured recipes from this episode, Christie Vanover’s Coconut Milk Poached Cod and Susie Bulloch’s Thai Beef Waterfall Salad, are expected to be made available to the public, allowing home cooks to recreate some of the award-winning flavors that impressed the judges. The availability of such recipes extends the reach of the competition beyond the screen, fostering a broader appreciation for barbecue techniques and flavor profiles.
The journey through Pitmasters Episode 3 highlights the critical interplay of technique, creativity, and endurance. Vanover and Bulloch’s victory is a testament to their skill and their ability to perform under immense pressure, setting a high bar for the challenges to come. The evolution of their culinary strategies and their capacity to adapt to unexpected twists will be key factors as the competition progresses towards its dramatic conclusion.
