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One Taste Took Me Straight Back to Grandma’s Kitchen · Tigs Bits Podcast

0:00
What's up everybody? Welcome back to Tigs.
0:03
Bits and Tonight. We're going to be talking about
0:06
the pit versus pot took off that I had the pleasure of.
0:11
Being a judge in it was amazing and.
0:15
First of all, I've got to give a huge thank you to Brooks.
0:20
And to his wife, Sarah, and to their family and their friends
0:23
for putting on such an amazing event.
0:26
The energy. The food, the people, just
0:30
everything was absolutely top. Notch and and again I want to
0:35
thank them for inviting me to be a.
0:37
Judge, I left full. In this episode.
0:47
I'm going to walk you through. Every single plate.
0:51
That I judged exactly. In the.
0:54
Order that I tasted. Them that day you're going to.
0:57
See the highs? You're going to.
0:58
See a few lows. And everything in between.
1:03
And you already know I've got some behind the scenes clips,
1:07
including how the only perfect 10.
1:11
Of the day. Was made so don't forget.
1:15
Hit that like button, subscribe to the channel and.
1:18
Share this video with. Someone that you know?
1:21
Loves food as much as I think if you're.
1:24
Watching this as much. As we do.
1:27
All right, so let's just dive. On into it, man.
1:31
Let's just dive on into it. Like I had said.
1:34
There was an absolutely amazing turn out at this event.
1:38
There was a lot of folks you can see, great crowd and this was
1:42
recorded fairly early. In the in the.
1:46
Deal. There was a great crowd that was
1:49
there and just just a just. A lot of fun, A lot of.
1:53
Support a lot of. Folks coming out in August day,
1:57
you couldn't have asked. For better weather this.
2:00
Time of year, especially in South Louisiana in August.
2:05
But there was a nice. Breeze.
2:06
It wasn't too terribly hot, just a.
2:09
Great time, good music, just everything.
2:12
Stuff for the kids. And then by the.
2:14
Way it was 20. Dollars and you could go around
2:18
to. All of these places.
2:19
And sample these amazing, amazing dishes.
2:24
Don't look. We're going to run.
2:26
Rapid fire pace through this. We're not going.
2:28
To waste any time. I'm going to show you what I
2:31
had. And then I'm going to tell.
2:32
You what I thought. About it and I kind of quasi
2:36
remember how I judge things. I'm not 100%, but we'll get
2:41
somewhere in there and I. Will tell you this.
2:43
Before we dive into all of this, this wasn't easy.
2:48
This was not. Easy.
2:49
Whatsoever this was, this was quite difficult, a quite a
2:53
difficult task. And as you're going to see, we.
2:56
Start off with a. Bang.
2:58
And then it just keeps on coming, so.
3:01
My whole criteria. In this I don't want to repeat
3:04
myself. But my whole criteria.
3:06
Is I'm going to have. This food.
3:08
Come, I'm going to judge it. I'm in a room with a bunch of.
3:12
People, there's 12 folks. In there, I'm not wanting
3:16
anybody to. Hear what I say.
3:18
Or hear anything that I go like. Oh my God, that's good.
3:22
So I'm trying to. Play poker face throughout all
3:25
of this. You're going to see this is
3:28
Tiggy's poker. Face and the one thing that
3:30
happens, my face doesn't. Lie, so I didn't.
3:34
Even realize this until. I watched it back so I had a.
3:37
Little gadget in front of me so I could film this and just to I
3:42
didn't know what I would do with it and then now here we are and
3:44
why wouldn't we just. Have a.
3:46
Behind the scenes. Walkthrough of of the.
3:49
Day in the life of a food. Judge, I mean.
3:52
So and it's just an amazing. Way for you guys to.
3:55
See some of these fantastic freaking dishes.
3:58
That I had the pleasure. The pleasure.
4:02
Of enjoining, enjoying, enjoying.
4:06
So let's jump into. It let's start right off.
4:09
OK, so this was. Green Thai Curry chicken from
4:16
our friends at Stirring the pot. Of course I didn't know.
4:18
I'm trying to. Have a poker face here.
4:21
It's. Exactly what's going on I'm
4:23
thinking through. Do I like this?
4:27
Do I not? Like this What's?
4:29
Going on now, I'm going to be honest with you.
4:31
I liked it from the. Very first bite.
4:33
It had a spicy kick. It had a very.
4:37
Unique flavor. I.
4:39
Think I scored it an 8 if I remember right.
4:43
I think. That I scored it an 8.
4:45
I gave it a nine I do believe on presentation and the problem
4:49
with. This is this is the very first
4:51
dish that I judge, so you got to.
4:54
Start somewhere and I'm like, well, I, I mean, I don't want to
4:58
this. This is a damn good dish.
5:00
I've never had anything like it. Just the name alone.
5:03
Green Thai Curry. It says.
5:07
Interesting. I'm not sure if I'm going to
5:09
like this, but that isn't what food judging is about, right?
5:12
Food judging is. About did they execute the dish,
5:16
how was the color, all of that, this?
5:19
And that and all. Of the above.
5:21
And they did it. They nailed it.
5:23
It was definitely something unique that I've never.
5:25
Had before. I've never had a Curry like
5:28
that. I thought a Curry was always.
5:30
Kind of orangish, orangish reddish.
5:32
You know, like your true Indian curries.
5:35
That you can get. It Indian food, cuisine and
5:37
stuff like that. Well, that's what I thought
5:39
this. Would be.
5:40
It was not. It almost had the consistency.
5:43
Of. Like chicken and dumplings, in a
5:46
way. It was just so Hardy, such a
5:48
good little. Kick and spicy in that back end.
5:52
Just really, really good. And I mean, I'm got to set the
5:56
tone for for scoring. In hindsight, I think I should
6:01
have given it a nine. I think I should have bumped it
6:03
up a. Little bit I just.
6:05
Went with even scores throughout.
6:07
All of this. Deal.
6:08
I didn't. I didn't want to go like 9.2,
6:12
five, 9.75 maybe. I should have, but I thought it
6:16
would be. Easier on the folks adding it up
6:18
if we just went with whole numbers, I'm going to tell you.
6:21
Just a little secret here, nothing got lower.
6:24
Than A7 and the. Whole the whole day.
6:28
The food was incredible. I like some better than others.
6:31
But I thought that. Some some of the critiques.
6:33
That I'm going to. Have they didn't execute things
6:37
maybe quite as? Well, as they would, so that's
6:40
how. That is how my day started and
6:43
then I couldn't. Wait to see what?
6:45
The heck was coming next? Which ends up being the only
6:51
perfect 10 that I saw and and tasted and sampled in this whole
6:56
deal. Check this out.
6:58
Heath's South Central Louisiana pineapple cherry dump cake.
7:04
That pan was still warm. Y'all.
7:06
Oh, my goodness. Oh my goodness.
7:09
Right here. I'm just like, yeah, and I'm
7:15
trying to hide it. Look at these eyes.
7:17
They're wandering around. I'm like.
7:19
Is this? Really can this?
7:20
Be that good, Yeah. Yes, the eyes say.
7:24
Yeah. Yeah, it is.
7:26
And there you see it. All. 10s I'm sitting there
7:29
thinking, do I really? Do I give?
7:31
This A10, I mean, I want to give this A10, obviously I want to
7:35
give this A10, but. Is this a 10?
7:37
Is the second thing I've had. This is the.
7:40
Second dish Is this truly A10? Well, with all of the criteria.
7:45
Was it presented right? I love the presentation.
7:48
It was warm. It almost felt like it was
7:50
coming from Grandmother's kitchen.
7:53
It was like grandma sent you a little something.
7:55
Over for you to eat or something.
7:57
I mean, it was just. Amazing.
8:00
Amazingly warm. But it was that first.
8:03
Little dip into it. It had this layer of.
8:08
Crunch on the top and in that layer of crunch I've heard
8:12
others. That were like it.
8:13
Had Graham crackers or something.
8:15
No, I'm going to show you here in just a second how the hell
8:18
they made it. It did not.
8:20
It did not have that. It was.
8:21
Just the way that it was cooked. And that.
8:24
Layer. That top layer was just.
8:26
Cooked enough, just browned enough.
8:29
To have a little. Bit of a crunch and when you hit
8:31
that spoon into it, you felt the resistance that and then the
8:37
scoop and it was all lusciously and sweet and.
8:40
Juicy. It was just.
8:43
Phenomenal. That dish.
8:46
Won the pot category. And then not only, not only did
8:50
it win the pot category, it won the grand champion of the whole
8:55
event. It was dynamite.
8:57
It really, really, really was. It was just.
8:59
As good of a thing as I've ever eaten in my life, and as you're.
9:02
About to see. It's so simple to make.
9:06
It's just so simple to make. That's what blew my mind about
9:09
it. So.
9:10
There you go. There you can see their tent.
9:12
There's Heath South Central Blend.
9:14
So they put crushed pineapple on the bottom just out of a can.
9:18
She spreads that out, OK. Patting it down and there she's
9:23
using a big cast iron pot. Then she takes cherries.
9:28
And she's going to. Put a layer of cherries over
9:31
the. Top and that's Mr. Heath and
9:33
that's his. Wife, his lovely wife.
9:34
And I'm so sorry I forgot her name but.
9:38
But please leave a. Comment I'm terrible.
9:41
But look at this. Just delicious cherries.
9:44
Putting that in as a second layer, I mean, you already know
9:51
this is going to be something ridiculous.
9:56
Just absolutely. Amazing.
9:58
OK. So we're putting the layer of
10:00
cherries filling that out, kind of spreading it all out to.
10:05
Get it? Even all the way around.
10:08
And then here comes the magic and I can't believe.
10:13
It look at that. It's just Duncan Hines.
10:16
Moist classic yellow. Freaking cake mix.
10:21
That's all it is. Just your Duncan Hines yellow
10:24
cake mix, and now they're going to put that in.
10:27
She's going to put that around. Put the whole bag.
10:30
In she's going to spread it around, read it evenly, and then
10:35
she says the big secret. It's this parquet.
10:38
He doesn't use. Oil.
10:39
She uses parquet. And he by.
10:41
God loads it up. Then they put.
10:44
The put the lid. On it.
10:46
Put it over some charcoals. I believe that he uses 6 or 7
10:50
charcoals. But the bottom?
10:52
Puts it there. Puts that.
10:53
Bad boy on it and then he's going to put.
10:58
These I think he's. 16 or 17, Kohl's on top, he's counting
11:03
them right here. And then he gives.
11:06
That. 45 minutes and. There it is.
11:10
There's the final product, 10 out of 10 now.
11:15
Next week, next next week's show.
11:17
Is going to be Mr. Rusty Noel. Who also competed?
11:21
In this event. But little spoiler alert.
11:26
In that podcast, he. Tells the story of Mr. Heath
11:32
and. His wife and and the fact.
11:34
That. He wasn't even going to enter
11:37
this into the contest. He.
11:40
He. Wasn't he was going to do
11:42
something else? They kind of begged him into
11:44
kind of like, come on man, you really got to do.
11:47
This you could cook. There's no doubt about it.
11:50
In a couple three days before the.
11:53
Event he's. Like look, I really.
11:55
Wish maybe next year we. Could have a dessert.
11:57
Category and and I'm I'm cooking this dessert in a cast iron pot
12:03
and. Blah blah blah.
12:05
And, Brooke said did. You just hear yourself.
12:09
You. You.
12:09
You're. In a pot, a cast iron pot and
12:13
this is. Pit versus pot.
12:15
Anything you can cook in a pot that will count.
12:19
So you there you have it. That is exactly how they cook
12:23
that with with the the old. Briquettes on the bottom.
12:28
Cast iron. Basically a Dutch.
12:29
Oven. They're really cool now I think
12:32
you can make. That pretty easily.
12:34
In an oven setting. As well.
12:37
But the whole the whole trick is how good?
12:41
Can you get that? Crust.
12:43
That you're going to dip in now. The only thing missing with is
12:46
it needed a. Little side of ice.
12:47
Cream. You have that.
12:50
You have some ice cream. Holy cow, Holy cow.
12:54
But what an amazing dish. Well done, well done and y'all
13:01
check them out. Heath Heath, South Central.
13:04
Louisiana, they have some amazing seasonings and things.
13:07
Like that too? They're winners.
13:09
I think that we're going to be seeing a lot more of these.
13:13
At. These competitions, the next
13:15
thing that I had was a boudin stuff chicken.
13:21
Lollipop, but look at this. I mean, beautiful presentation.
13:29
Beautiful, candied, almost on the outside with with something
13:34
stuffed with boudin. Look at this bite.
13:39
Yeah, it just. Came right.
13:40
Off it was so. Dadgum tender and that skin.
13:44
Was just right. And I mean, there's the
13:46
reaction. Wow.
13:48
I said wow, it was juicy. It was perfectly.
13:51
Seasoned. It was my favorite in the pit
13:54
category. Of of all.
13:56
The things that I had, going to be honest.
13:59
With you spoiler. Alert moving forward.
14:03
Not everything in the pit. Category goes to.
14:06
Plan moving forward, so I mean. 123 we're off to strong.
14:12
Dishes stirring the pot also made the boudin stuff.
14:17
Lolly lollipop, so we had their Curry.
14:22
And we had the lollipop and they were both excellent dishes.
14:26
Then you had a 10 out of 10. I'm thinking, good God, man, I'm
14:30
scoring these entirely too high. I've got way more.
14:34
Dishes to go here. And here comes.
14:36
A pork chop A. Boudin stuffed pork chop kind of
14:42
a theme for the day we're. In South.
14:43
Louisiana, what the hell you think's going to happen?
14:46
That's exactly what you're going to get.
14:47
Look at it. Oh, my goodness.
14:49
Just beautiful, beautiful presentation stuff.
14:53
Do you see? All that goodness just coming
14:55
out. Holy moly.
14:58
There is a bite. Oh my now?
15:02
Look at that huge bite. Tiggy's happy, no doubt.
15:07
You can see this. The the middle.
15:08
Where it was split where they had stuffed it.
15:11
I love the. Friedness on the outside it had
15:14
a nice crunchiness. It was just right.
15:18
Oh yes. But I had to go in.
15:20
That's my favorite part, that. Right there is the juice.
15:25
That's the good part Perfect fry.
15:28
Got that Best bite at the pork chop there at the.
15:31
End. I can't remember.
15:34
What I judged that. When I gave it A7 or an 8.
15:37
And here's the only criticism I have.
15:39
Still have no idea who made that.
15:42
But it was. Phenomenal.
15:45
Didn't have enough? Salt.
15:47
It was just, it was just even that bite, as good as it was it.
15:54
Was just a smidge dry and we're head.
15:56
Look, I'm judging. I'm judging these things pretty
16:00
damn tough, I'm not going to lie.
16:02
Especially on the pit. Side that wasn't pit side.
16:05
Especially on the pit side. But it was still phenomenal.
16:08
Would I have eaten the whole thing if it was in a restaurant
16:11
and told people about it? 100% but I had to knock it down
16:16
a little bit because I honestly thought it needed.
16:19
A little bit more. Salt and it needed to be cooked.
16:24
Little bit less, it's a. Fine line when you split it.
16:28
Put a pork. Chop that thin.
16:30
You know, you're kind of, you're there on the edge.
16:32
Just to. Just to.
16:33
Begin with, but that brings us up to the next one some.
16:39
Great cheesy grits. Shrimp and grits, I mean, we're
16:43
in South Louisiana, all right, so.
16:45
Here it is the. Beautiful shrimp and.
16:46
Grits, look at. It I mean just filling that.
16:49
Gullet, look at that. But you saw.
16:54
That you saw that. Man, that bite.
16:57
That I got it was it had a piece.
17:00
Of shrimp in it and the grits and I had it.
17:03
Just right. And all I had.
17:05
Was a piece of. Shrimp with shell on it, and
17:10
that's an automatic one point deduction just right there,
17:14
maybe even 2. And it sucked because.
17:17
I'm having one bite. That is my rule.
17:19
One bite. Everybody knows the rules.
17:21
Still got a seven out of me. Whoever cooked it and it was.
17:24
Still a phenomenal the taste on the grits.
17:27
Were. Money.
17:29
Fantastic, had I not? Had the shell, that is.
17:32
Easily an 8 or 9 dish. But we are.
17:36
Judging a food competition and that is a no no.
17:40
But not to fear. Here comes one of two jambalayas
17:47
that I sampled in this deal. Check this out.
17:50
All right, so gamble Isles some green onion tops on the top that
17:57
was just like. It's OK, but I.
18:01
Didn't score it very high after the longer I.
18:04
Chewed. I'd already cut the.
18:05
Camera off. I'm like something's just not.
18:10
Right about this. And it's OK, but it's not great.
18:16
I think it was the rice. Not sure what type of rice, it
18:19
almost looked like Jasmine rice was in there.
18:21
It had the 2 ends. I think it was Jasmine rice, I
18:25
don't know. Exactly what?
18:27
What was? Going on but.
18:28
It was just it. It just had.
18:31
Too much of something in it. I just can't.
18:34
I couldn't pinpoint it, Sage. I don't know.
18:36
I don't know what was in it. Exactly, but it just was a
18:40
little off. Putting still gave it A7.
18:43
But it was. It could have been.
18:48
It could have been. Worse, but it could.
18:50
Have been better and again I don't mean any offense to
18:54
anybody I. Couldn't cook a better.
18:56
Jambalaya personally, so I'm not not being a critique, I'm just
19:00
walking you through how I'm judging this on that day so.
19:05
Please, no offense, nothing but respect for.
19:08
Every single competitor. That was out there.
19:10
In everything that they were doing, I just, I just want to
19:13
get that clear. I just don't want anybody to
19:15
think that just being a hater, I'm not I'm not.
19:21
But then came ribs. Here comes the rib.
19:26
And unfortunately, this one was memorable for more than one
19:31
reason. All right, but I'm.
19:32
Excited. Here's a rib.
19:34
Finally something in my. Wheelhouse completely.
19:38
Nice little glaze blazed right? In a nice set.
19:42
But look at this. OK.
19:47
I mean, look at my eyes right here.
19:48
This is Tiggy going. What is going on?
19:51
No, this can't be the case. This can't be the case.
19:58
Yeah, that could never, ever, ever.
20:06
Happen when you're eating competition.
20:08
Ribs but I got BBQ all over me. But look at the rib you could
20:13
see there. I have no idea.
20:16
Who cooked? That and I'm certainly not
20:17
trying to offend anybody again, that one I gave it A7, it had
20:21
good. Flavor.
20:22
I like the sauce. It set well the.
20:24
Presentation was. OK, I was happy to get a rib.
20:28
But man, it was undercooked. I'm going to be honest with you,
20:32
if there was something that I could have given a. 6 or A5 to
20:38
it it would. Have been that.
20:39
I I expected ribs for sure at. Some point but and I again do
20:47
not mean this in a negative way and and.
20:49
Other other judges. May have gotten a much better.
20:52
Piece of rib that was a. Lot more tender.
20:54
I just, I don't know. I doubt it, but it was just so.
20:59
Tough was UN unribbable but thankfully the next dish.
21:08
Was a good little. Bounce back with another,
21:12
another jambalaya that kind of kind of hit close to home.
21:15
Chicken and sausage jambalaya, the standard, if you will.
21:22
I'm like, OK, all right, yeah, let me go back for another bite
21:25
of that meat. Yes, Sir.
21:27
I will have another bite of that meat, if you do not mind.
21:30
Obviously it was my favorite out of the.
21:32
Two, it was slightly. Mushy the rice was.
21:35
Pretty it. Looked good, the color and all
21:37
that was. Right, Rice was a little.
21:39
Overcooked and a little mushy. I'm going to be honest though, I
21:42
like my rice like that in a jambalaya so I ain't really
21:46
complaining. I think I gave it an 8.
21:48
If I remember A7. Or an 8.
21:50
I really liked it like I would. Eat multiple bowls.
21:54
Of it, it was good. So now we dive in to a seafood
22:00
bisque you can see. It has a crawfish.
22:04
It has some shrimp, I'm assuming that, some crab and stuff, maybe
22:08
oysters, I don't know. There's all kinds of stuff in
22:10
there. There's a crab claw.
22:12
You can. See over there?
22:14
I'm like, all right. This is a beautiful little.
22:17
Presentation with this little fried crawfish on it and the
22:21
little mound of. Rice like OK I have high hopes
22:24
for this. I love the plate, everything
22:26
about it perfect. Tin, absolute perfect tin and
22:31
presentation. And I have a bite.
22:36
Look, you can just tell on my face right here and there.
22:38
I look back down at it and I'm like, come on.
22:45
Hey, it just wasn't it's. Fishy it was I'm.
22:49
Just going to say what it. Was.
22:50
I think I gave it a. 7 And I mean, no, I'm not a huge fan of
22:55
of the seafood gumbo or seafood bisque or anything like that.
22:59
Not that I'm not a huge fan, it's just.
23:01
Hard to pull off. And for that reason, let's see
23:05
if this next one can kind of redeem, redeem this as you can.
23:09
Tell we started up high. And then we're starting to
23:14
starting to falter. A little bit more ribs here we.
23:17
Go. All right, so.
23:19
First of all, did you see that just fell?
23:23
I just pulled. It right off the bone.
23:24
I didn't even put it up and just eat it off I.
23:26
Just pulled it off. Had to go in for a second bite.
23:30
Those were ribs that I do believe that those ribs.
23:33
Finished second or third in the whole deal.
23:36
As well they were. Fabulous.
23:38
Now I'm not going to get to knock anything for competition
23:42
bite or falling off the bone. We ain't doing that in this
23:47
deal. So even even if that.
23:49
First rack of ribs just would have.
23:52
Had a competition bite. I would have judged it.
23:55
Fairly and just that these are competition ribs and.
23:59
These are just good ribs. But they nailed.
24:02
It they were very. They were very.
24:04
Tender. I think the Cajun.
24:05
Greek may have done those. I'm not 100%.
24:08
They were very tender. They fell.
24:10
As you could see, fell. Right off the bone.
24:13
The sauce they. Had on the.
24:14
Top all of the extra stuff. Honey, they were.
24:18
Really, really good ribs. Were they the best?
24:21
Thing I had there though, no they were not, and they didn't
24:24
beat any of the other. Previous dishes so at.
24:28
Least at this point I'm kind of got in my mind what's going on.
24:32
I think I gave them A7 or an 8 and again, we're getting in the
24:36
pit. Category Piggy.
24:38
'S going to be pretty Dang hard on that just because that is the
24:41
one thing that I do feel is my expertise in a sense.
24:46
So I'm pretty critical, especially on ribs and brisket
24:49
and and we hadn't had brisket yet, but it's a coming.
24:53
And then here comes the winning dish, the winning pit.
24:57
Dish of the Day. And and and like I said, you'll
25:02
have to check out next. Week's podcast with with Rusty
25:06
Noel, but. Come to find out after.
25:08
All of this this was Rusty's. Fin, feather and fur.
25:12
Plate. It had alligator.
25:15
Quail and. Pork, Pork.
25:17
Loin that was stuffed with boudin.
25:19
Stunning presentation as. Always check this out.
25:26
And look at it on this board the.
25:28
Quail, the alligator pork. Loin, it's beautiful.
25:31
Bam, guy, I like that. Had this strawberry glaze.
25:36
OK, yeah, cool Bacon wrapped popper.
25:42
My good. Good Lord I.
25:44
Had. Now, I'm not going to lie.
25:45
This little leg, I had to laugh at it.
25:48
Saw some other pictures on social media.
25:50
Afterwards too, but it came out, hey look, I ate a big chunk off
25:55
of it. It was cooked right.
25:57
I loved it. It was fine, I just was not
26:00
expecting that. And then there's the bite of the
26:03
boudin stuffed pork loin. Look it was.
26:05
Fantastic. The obviously a. 10 on
26:09
presentation, Very interesting dish and a winning.
26:14
Dish after that wild variety plate.
26:17
We moved into a stuffed pork loin.
26:21
That was loaded with flavor, but a little tricky to execute.
26:25
Let's watch. You can see it is.
26:28
Stuffed. It is beautiful.
26:31
I'm just gorging in. I got the full.
26:34
Bite you can see. The the.
26:36
Bottom with the bacon, the creamy in the middle.
26:40
The Beautiful. Bite of pork loin.
26:42
Yeah, yeah. Oh yeah.
26:45
I shake my head because I'm like, yeah, the pork loin was
26:49
cooked. Perfectly, It was juicy, it was.
26:53
It was. Plenty moist, the cream and all
26:56
in the middle. Great.
26:58
It was just fantastic but and that bacon on the outside was
27:04
just limp. To say the least, it was.
27:09
It was not cooked. It was no, no.
27:11
Crisp to it whatsoever, it was just.
27:15
I don't know. It was just kind of, you know,
27:18
bacon and it was good and I loved it.
27:21
But. In order for.
27:23
That to be. One of the best.
27:25
Bacon wrapped pork. Loins that I've ever.
27:27
Had. The bacon has to be.
27:29
Cooked right to. Begin with undercooked, that's
27:33
going to knock it down, but I eat the whole thing 50 times in
27:37
a row and get myself. Stick off of it of course, but
27:44
like I said it. Just wasn't.
27:46
I wanted it to be perfect and it just wasn't there.
27:48
And then came the brisket, the one thing that I've been waiting
27:53
for all freaking day and was most excited.
27:57
About see what the. Heck's somebody going to do with
27:59
a brisket? Let's find out.
28:02
There it is. All right, so you can see all of
28:06
that brisket. Now I'm going to do the.
28:07
Test the old flop test. OK, you know it's got a the bend
28:13
test now the bend test, can you put a?
28:18
Piece of brisket. On your finger it should bend
28:21
bend perfectly right and the bottom.
28:25
The 2 tips. Should almost touch, if not
28:28
touching all right, and then when you.
28:30
Shake it like that. A lot of times if it's done
28:33
right, it will just your your finger is good enough to act
28:37
like a knife and it will just. Make it fall right off.
28:42
And he could kind of see the disappointment in my eyes.
28:45
Look right there you be the bite.
28:50
This wasn't much of A smoke ring and man.
28:56
It was it just. Wasn't good, it tasted, I don't
29:01
know it either was. Cooked.
29:04
Either I was tasting lighter fluid.
29:06
Which is very. Possible on that brisket if it
29:10
wasn't lighter. Fluid it was, definitely.
29:12
Dirty smoke and what I mean by dirty smoke.
29:15
Is is if you. You're smoking something.
29:19
You have the temperature. Right, the smoke that's coming
29:22
out of the smokestack isn't a. Puffy white smoke.
29:26
It's. Almost clear.
29:28
When you shine a light on it at night, it's blue.
29:31
It's almost. A bluish color, it's.
29:34
Thin, and that's a. Perfect smoke.
29:37
Sometimes you. Get the flavors that I tasted.
29:39
From that, if you put a brisket in a.
29:43
Little early with some. Greenwood or some wood that.
29:47
Hadn't really got to temperature or the pit.
29:49
Hadn't I? I don't know.
29:51
I don't know. But very.
29:53
Disappointed in the brisket anyhow.
29:57
Anyhow, let's. Take a peek had a couple of
30:00
dishes. That I did not get to judge, but
30:03
both finish extremely high in the competitions and they're
30:07
just too damn beautiful to not show you.
30:10
Check these out. Fried shrimp, A Portobello
30:13
smoked mushroom that was lined. With like a garlic butter that
30:19
is a seafood. Mock shoe and then you.
30:23
Have a fried soft shell crab 10 out of. 10 on presentation
30:30
alone, if I would. Have been able to judge it
30:33
rusty. Is who made that and he is world
30:37
famous for his corn mock. Shoe it.
30:39
Wins so many competitions, I think.
30:43
I think it. Finished. 3rd in this one if I
30:46
remember right. But it was still.
30:48
Excellent dish and and everything about it looked good
30:52
and they were slinging it at their.
30:54
Booth afterwards so. Yeah.
30:57
It was. It was.
30:58
Fantastic. And then?
30:59
Check out this sucker. This in my opinion.
31:04
And I had no idea. Who had made it when it came in?
31:06
This is the prettiest. Freaking thing.
31:10
Of the whole. Entire competition, like it
31:13
ain't even close Oh my. God, look at that.
31:18
Just look at that burnt. In sitting on top of some
31:23
macaroni and cheese stuffed into a waffle cone.
31:31
That was ridiculous. What a day.
31:36
What a day. So that that wraps up my
31:38
judging. At Pitt versus pot.
31:41
And again, I want to say huge thanks to Brooks, to Sarah and.
31:46
Everybody that worked so. Hard to put on.
31:49
Such a great. Event and of.
31:51
Course, a big shout out to every.
31:53
Single cook. Who brought their A?
31:55
Game. Every dish had heart.
31:58
Behind it, and I recognize that. So please don't be offended.
32:02
I know I've said it multiple times, but please don't be
32:04
offended. If I got a little bit.
32:06
Harsh on your dish. I'm just judging it and just I
32:11
don't have a filter. I'm telling it like it is.
32:13
But at the end of the day, I enjoyed every single thing that
32:18
was. Brought out it all, had that.
32:20
Heart in it and I wanted to honor.
32:22
All of the work that they that they did so.
32:25
Look if you enjoyed this behind the scenes.
32:28
Look at that like. Button Subscribe to the channel,
32:33
Drop a comment. Tell me which dish.
32:35
You. Would have given a perfect 10 to
32:38
or. Which dish you think just based
32:40
off of this that I judge? That you think, that you think
32:44
should have won. So with all of that, appreciate
32:48
y'all. Hanging with me.
32:51
I'll see you next time.