The barbecue is not merely competition and upbound on cooking but it is the occurrence of the craft, culture and the taste.
The middle of these competitions is the pitmasters and they are rather talented people
and who turn raw materials into masterpiece of foods. The period that the pitmasters undergo
through the exercises and techniques determination prior to the events cannot be counted and even the recipes are experimented as well.
They plan in a sensible manner and in other cases they go to the extent of planning days or even weeks beforehand.
They are so sensitive that they are meat, have been experimented with diverse rubs,
diverse smoking woods, to a try to come up with special flavours.
They do not just talk about their own preference but also what they know perfectly
how the flavor and temperature and smoke interact and create a perfect mixture of barbecue.
Mastering the Art of Flavor
Recipe Among the final Delicate Poisons.
Pitmasters also consume a lot of time in experimentation whereby they combine new
combinations of flavors in the preparations which would be representative in the competitions.
They combine spices, herbs and rubs in the correct dosages, experiment with marinades
and maintain a journal on the way the various cooking methods would alter the flavours and texture.
They get to know, by experience, that that small adjustment here or there could be a big difference in flavor,
such as a quarter of an extra pinch of smoked paprika or forms of pieces of wood.
It is a sign that it is an art and science of barbecue which requires insights and technical proficiency.
Watching the Smoke Dance.
The nature and the wood it is smoked on is also a factor into the process of barbecue.
Pitmasters also are aware that different woods can be made use of including hickory, oak, cherry, applewood and have different tastes with meat.
They are quite sensitive to the smoke such that the smoke is smooth clean and undifferentiated
since too much smoke is likely to choke the meat whereas too little smoke will not add value to the meat.
This comes only after trial, observation and continuous testing which brings about the power and the determination in order to become the best in the competitive barbecue.
Measure of Techniques of Cooking.
Dynamic Controlling and Mastering v. Temperance, Smoker.
Experience of controlling the temperature is also one of the key skills that a pitmaster can master.
The meat pieces require some amount of heat to ensure they do not go to waste and also become tender.
Pitmasters observe and check vents and smokers, move meat and ensure that it is cooked evenly.
They are aware that an extra degree or two will change the course and turn a well cooked brisket to a dry brisket or a non cooked brisket.
It is an obedience to exactness with which they emphasize the emphasis and the watchfulness which constitutes a true pitmaker.
Timing and Patience
There is no art in taking a barbecue, it is science.
Pitmasters is a low heat slow cooking technique wherein one cooks the food at low temperatures and the meat needs about 10-18 hours in cooking.
There is no possibility to rush because each of the stages affects the taste, i.e. preparation, smoking and resting.
The meat is tender, delicious and cooked just perfect and such care can only be innocuous in this, which can lead the barbecue not only to the table, but also to the altar.
