The intense culinary battle on Food Network’s competition series Pitmasters has reached its climactic sixth episode, pushing contestants to their absolute limits. This week, the formidable duo of Susie (Hey Grill Hey) and Christie Vanover faced a series of demanding challenges, narrowly navigating the treacherous waters of elimination as two teams were ultimately sent home. The episode, a true test of skill, adaptability, and resilience under pressure, highlighted both the triumphs and near-misses of these elite pitmasters. As is tradition, the recipes that defined their struggles and successes are being shared, offering a glimpse into the strategies employed in the heat of competition.
The Big Burn: A Two-Part Ordeal of Brisket and Backyard Bliss
The episode’s narrative unfolded across two distinct "Big Burn" challenges, each presenting a unique set of hurdles. The first segment delved into the continuation of "The Big Burn: 4 Core Meats," a challenge initiated in Episode 5. This extended cook required contestants to master chicken, ribs, pork, and brisket within a demanding 12-hour timeframe. The previous episode concluded on a cliffhanger, with teams nearing the critical brisket turn-in.
Mastering the Hot and Fast Brisket: A Strategic Pivot
Traditionally, brisket is a slow-and-low affair, often exceeding 12 hours to achieve optimal tenderness and flavor. Vanover, known for her expertise in smoked brisket, acknowledged that her usual "no-fail" recipe adheres to this protracted method. However, the constraints of the competition necessitated a strategic departure. "We only had 12 hours, so we agreed a hot and fast brisket was the way to go," she stated, underscoring the immediate need for an accelerated approach.
The team’s strategy involved separating the brisket point from the flat, a crucial step in managing the cook time and ensuring even heat penetration. The muscles were then injected with beef broth for added moisture and seasoned with the Girls Can Grill Brisket Rub, a proprietary blend designed for competition. The briskets were then smoked in an offset smoker for several hours before being finished in a braising liquid, a technique that helps to tenderize the meat and retain moisture in a shorter cooking window.
Innovation Under Pressure: The Sear of the Fat Cap
As the competition intensified, Vanover and Bulloch observed their fellow competitors employing more traditional Texas-style brisket cooking methods, focusing on developing a robust bark. This observation sparked a moment of creative anxiety. "I shared with Susie that I was a little worried," Vanover admitted. "Texas-style brisket has great bark. Hot and fast brisket doesn’t."
It was at this critical juncture that Bulloch introduced a bold, improvisational tactic: searing the fat cap over an open flame. This was an untested technique for the team under such high-stakes conditions. With two full packer briskets at their disposal, they had a degree of latitude for experimentation. Vanover recounted the pivotal moment: "I cut a big chunk of meat off one of the flats and Susie placed it straight over the fire." The result was transformative. Upon tasting a slice, they experienced a significant enhancement of the fat’s texture and flavor. "It was such a cool move. It really amplified the fat by caramelizing it and giving it a little crunch," Vanover enthused. This innovation led to the decision to sear the fat cap on the remaining brisket, a move that would prove to be a strategic gamble.
Brisket Judging: A Mixed Bag of Feedback
The judges’ feedback on the brisket was a complex tapestry of praise and critique. While the team did not receive direct commentary during the turn-in, the aired reactions provided insight into their performance. Judge Moe noted that the brisket was "cooked very well," but indicated that "the flavor was off" for him. Andrew, another judge, observed that the broth’s flavor was more pronounced than that of the cooked meat, a direct consequence of the hot and fast braising technique employed. Judge Jess added a comment about the presence of "jus" on the platter compared to another team’s brisket which had "grease," a nuanced observation that left Vanover pondering its implication.
Despite the mixed feedback, the team did not receive a call-out as the winner for their brisket. However, a significant, albeit untelevised, moment of recognition followed. After the overall winner of the Big Burn was announced, the judges revealed that the team’s four meats had demonstrated such consistent quality that they were awarded Reserve Grand Champion, placing second overall in that challenge. This accomplishment, while not broadcast, provided a much-needed morale boost.
A Brief Respite: The Value of Rest and Reflection
Following the intensity of the first Big Burn, the contestants were granted a rare and much-needed reprieve. After several days of grueling competition with minimal sleep, the producers surprised them with an opportunity to rest and recuperate. This pause was invaluable, allowing the pitmasters to regain their physical and mental strength before embarking on the next demanding challenge. Vanover expressed the profound relief this break provided, emphasizing the need for both rest and basic amenities like a shower.
The Big Burn: Backyard BBQ Challenge
Re-energized, the contestants returned to the set for the second "Big Burn" of the episode, themed "Backyard BBQ." This challenge required teams to prepare a classic family barbecue, featuring one protein and two side dishes, within a three-hour time limit. The meal was to be served to both the judges and their fellow contestants, adding a layer of hospitality to the competitive pressure.
Recognizing Susie Bulloch’s established expertise in backyard barbecue, as evidenced by her television show and cookbook, Vanover immediately proposed leaning into Bulloch’s signature recipes. "I knew this challenge was right in Susie’s wheelhouse," Vanover remarked.
Bulloch swiftly selected her "Weeknight Salmon" and her renowned "Mountainberry Cola Cake." The salmon, seasoned with brown sugar, herbs, and lime, and topped with a fresh mango salsa, was cooked to perfection over an open fire in a cage. The judges lauded its execution, with Andrew describing it as "cooked perfectly with a beautiful blush" and Moe declaring it "tasted like backyard all day."
The Mountainberry Cola Cake, a Dutch oven creation, was a departure from its usual cola and canned cherry base, utilizing a mix of fresh berries for the competition. Its crispy edges and gooey, fudgy interior, punctuated by the fruity pop, were a hit with the team and fellow contestants.
The Deviled Egg Debacle: An Unexpected Culinary Crisis
In stark contrast to the seamless execution of the salmon and cake, Vanover encountered a significant setback with her intended side dish: deviled eggs. A staple at her personal gatherings, she planned an elevated version featuring homemade shallot aioli and crispy shallots. However, the persistent challenge of cooking at altitude, which had plagued her throughout the competition, resurfaced.
Despite following standard procedures for boiling eggs – dropping them into hot water, cooking for 10 minutes, and shocking them in an ice bath – the peeling process proved disastrous. The shells adhered stubbornly to the eggs, rendering them unsalvageable for presentation. "The shells stuck to every single egg. I couldn’t get a clean, smooth hardboiled egg at all. Not a single one was presentable," Vanover lamented. Faced with a three-hour deadline and no viable recipe for this crucial element, she sought inspiration in the unexpected.
A Grocery Store Revelation: Seafood Salad Deviled Eggs
A visit to the on-site grocery store provided the breakthrough. Spotting canned crab meat and shrimp, Vanover’s culinary instincts kicked in, conjuring the idea of seafood salad, a dish she frequently prepares for BBQ competitions as a quick protein snack. This sparked the concept for a novel creation: Seafood Salad Deviled Eggs.
She quickly seasoned shrimp and grilled them over an open fire, while the crab meat was placed in a pan with butter on the smoker. Simultaneously, she attempted to hard-boil more eggs, this time successfully obtaining presentable results. These eggs were then halved and briefly smoked to impart a subtle smoky flavor. The homemade shallot aioli, previously planned, was incorporated, and the mixture of crab, shrimp, yolks, aioli, and vegetables formed the unique filling for the deviled eggs. This improvised dish, born out of necessity, ultimately became a favorite, christened "Seafood Salad Deviled Eggs."
Judging the Backyard Feast: High Praise and Harsh Critiques
The judging of the Backyard BBQ challenge revealed a spectrum of opinions. While Susie’s salmon garnered near-universal acclaim, Vanover’s deviled eggs received a more critical assessment. Moe appreciated the flavor but desired more char on the shrimp. Jess acknowledged the smoke but deemed the dish "a simple dish for a final four challenge," a critique that Vanover found surprising given the intricate preparation.
The dessert, while enjoyed by fellow competitors, faced harsh judgment from the panel. Jess’s comment that it felt as though the team had "went home and got into sweatpants and got too comfortable" highlighted a perceived lack of competitive edge. Vanover reflected on this feedback, suggesting that her definition of backyard comfort food might differ from the judges’ expectations in a high-stakes competition.
Camaraderie Amidst Competition
Despite the pressures of the competition and the critiques, the Backyard BBQ challenge fostered a significant sense of camaraderie. As the judges sampled the food, the remaining four teams gathered, sharing cherished backyard barbecue memories. This shared experience, Vanover noted, was "by far the most meaningful part" of the competition, transcending the individual wins and losses.
Advancing to the Final Three
When the scores were tallied, the team found themselves in the bottom two for this particular challenge. However, the strength of their overall performance, particularly the highly praised salmon, was sufficient to secure their place in the final round. They have officially advanced to the Final Three, a testament to their resilience and skill.
Viewers can catch new episodes of Pitmasters live on Mondays at 9/8c on Food Network, with episodes also available for streaming the next day on HBO Max. The journey of these pitmasters continues as they vie for the ultimate title in the upcoming Episode 7.
