Garry Howard recently posted this to the Smokering BBQ Mailing List, in
case anyone here is interested. One of the contestants in this new OLN
series is Ray Lampe, champion barbecue chef and author of "Dr. BBQ's
Big-Time Barbecue Cookbook". He is also a member of the BBQ mailing list.

===================

Ray makes his TV debut this Saturday

http://www.theledger.com/apps/pbcs.d...1/NEWS/5072103
52/1021

Garry

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===================

--
Stan Marks

A waist is a terrible thing to mind.

The format pits two regular competition circuit "great" q-ists, versus an
unknown challenger. The show was less informative that I'd hoped it would
be. It did shine a good light however, on how the judges think, and how
completely subjective the judging is.

I watched what I think were the first two episodes of this show, back to
back, yesterday afternoon.The first episode was a ribs cookoff, the second
was brisket.

As I'm in Texas, where brisket is the national meat, here are what I saw as
the key points of interest regarding how they handled the brisket:

Both of the regular competition chefs did two things that I have very mixed
feelings about: Inject and wrap.The Texas team was from Corpus Christi and
did neither. They also finished third, though it's hard to say for certain
that they finished third because they didn't wrap or inject.

It needs to be said that the two "big deal" chefs really are big deal guys
on the circuit. Myron Mixon and Ray Lamppe (Dr. Barbecue) have both been
around a while, and have each won some major competitions. That said, I'm
still not much on either injecting or wrapping when it comes to brisket.


"Where there's smoke...there's meat!"
- Clarence "Porkchop" Dupree
http://www.barbecuenation.com

In article et,
"Porkchop Dupree" wrote:

Both of the regular competition chefs did two things that I have very mixed
feelings about: Inject and wrap.The Texas team was from Corpus Christi and
did neither.

I caught that program this afternoon (yesterday's got pre-empted by the
Tour de France coverage :/ ) and, IIRC, it was pointed out that the
amateur Texas team did, in fact, wrap their brisket and let it rest
before turning it in to the judges. I don't believe that any of them
actually continued to cook their briskets while wrapped in foil, however.

They also finished third, though it's hard to say for certain
that they finished third because they didn't wrap or inject.

Actually, all three judges were unanimous in their opinion that the
Texas team's brisket was "bland" and a bit dry, compared to the two pros.

It needs to be said that the two "big deal" chefs really are big deal guys
on the circuit. Myron Mixon and Ray Lamppe (Dr. Barbecue) have both been
around a while, and have each won some major competitions. That said, I'm
still not much on either injecting or wrapping when it comes to brisket.

Mixon injected his brisket heavily with a mixture of fruit juices (apple
and some other - I can't recall) which was picked up by at least two of
the judges. One judge complained that Mixon's brisket tasted like it had
pineapple juice in it. Another said it tasted like "pot roast". Lampe
also used an injection, but I don't recall him divulging what the
ingredients were. In fact, he brought it with him in an unlabelled jar.
He also injected his brisket sparingly, compared to Mixon.

--
Stan Marks

A waist is a terrible thing to mind.

In article , Stan
Marks says...
pineapple juice in it. Another said it tasted like "pot roast". Lampe
also used an injection, but I don't recall him divulging what the
ingredients were. In fact, he brought it with him in an unlabelled jar.
He also injected his brisket sparingly, compared to Mixon.

It wasn't very specific, but they did mention that his injection was a mixture
of beef broth (boullion) and flavor enhancers.

"Porkchop Dupree" wrote in message
nk.net...
Both of the regular competition chefs did two things that I have very
mixed feelings about: Inject and wrap.The Texas team was from Corpus
Christi and did neither. They also finished third, though it's hard to say
for certain that they finished third because they didn't wrap or inject.

Its often said that on the KCBS circuit that there are cooks that don't use
foil and there are those that win! I know our scores are better when we use
the Texas Crutchsf. We don't inject 'cause don't like the mouth feel of
the injected meat but don't win brisket either! Would figure that the Good
Doc's injection probably had some of Joe Ames products involved--just an
educated guess

buzz


It needs to be said that the two "big deal" chefs really are big deal guys
on the circuit. Myron Mixon and Ray Lamppe (Dr. Barbecue) have both been
around a while, and have each won some major competitions. That said, I'm
still not much on either injecting or wrapping when it comes to brisket.


"Where there's smoke...there's meat!"
- Clarence "Porkchop" Dupree
http://www.barbecuenation.com

Mixon injected his brisket heavily with a mixture of fruit juices (apple
and some other - I can't recall) which was picked up by at least two of
the judges. One judge complained that Mixon's brisket tasted like it had
pineapple juice in it. Another said it tasted like "pot roast".

The other juice was grape. I think they did mention it, maybe it was when
the Texas guys were ribbing hime (some pun intended).

It's going to be interesting to watch this series. I wish I knew where they
came up withe challengers: anyone catch this? If there's a second season, I
want to challenge!


--
"Where there's smoke...there's meat!"
- Clarence "Porkchop" Dupree
http://www.barbecuenation.com

In article et,
"Porkchop Dupree" wrote:

Mixon injected his brisket heavily with a mixture of fruit juices (apple
and some other - I can't recall) which was picked up by at least two of
the judges. One judge complained that Mixon's brisket tasted like it had
pineapple juice in it. Another said it tasted like "pot roast".

The other juice was grape. I think they did mention it, maybe it was when
the Texas guys were ribbing hime (some pun intended).

It's going to be interesting to watch this series. I wish I knew where they
came up withe challengers: anyone catch this?

IIRC, there was some mention of it on the BBQ Mailing List a while back.
I think someone posted a link to an article about "auditions" or some
such...

If there's a second season, I want to challenge!

I might be interested in that, myself!

--
Stan Marks

A waist is a terrible thing to mind.

"Stan Marks" wrote in message
...
In article et,
"Porkchop Dupree" wrote:



If there's a second season, I want to challenge!

I might be interested in that, myself!

--
Stan Marks

A waist is a terrible thing to mind.

How about a Team A.F.B.?



--
"Where there's smoke...there's meat!"
- Clarence "Porkchop" Dupree
http://www.barbecuenation.com

In article et,
"Porkchop Dupree" wrote:

"Stan Marks" wrote in message
...
In article et,
"Porkchop Dupree" wrote:



If there's a second season, I want to challenge!

I might be interested in that, myself!


How about a Team A.F.B.?

I like it!

--
Stan Marks

A waist is a terrible thing to mind.