Personal Style is drawn out.
The competitors are so proud of Pitmasters not only to receive certain awards, but they are also trying to present their own taste.
Every dish has got a story behind it, whether being a tradition, experiment and even personal preference.
The smokesters infuse their own taste in singular bites as they use their family rubs or novel ways of smoking the same.
They have also demonstrated the art-work savvy as they have balance in the way they are presented and rings of smoke where the viewer sees the art piece in the hands of a pitmaster to master it.
The Psychological Edge
Barbecue is a contest and it does not just require cooking skills only: it also requires attention of mind.
One has to be under pressure since being a master of the pit demands to be flexible in order to be able to fit the unexpected problems, and one has to be consistent in a great number of entries.
This is the psychological training that assists them in remaining innovative and at the same time compete at the same level of competition.
It is the art, the varying level of concentration and imagination, which separates the best pitmasters of the top, and the curious amateurs who are to compete, and introduce something interesting to the audience that comes to watch the contests.
Conquering the Society through piety.
The pitmasters are not just an artist but they are the ones in the society too.
Their loyalty is imitative to the rest competitors, players and would be barbecue lovers.
This atmosphere of the smoker; the interest in the details, in the taste, in the vanity of each dish, in the ambiance which enlightens the art and the tradition, and the hospitability.
Pitmasters also to some extent are an embodiment of the culture since they will become the descendants of the same rich heritage of barbecue and they need minimal effort to determine the boundaries of the gastronomic imagination. Another aspect that they put emphases on is that barbecue is not a type of food, but a community, it is a form of art, it is a passion in action and all competitions are the same devotion to it.
The Preparation of a Low and Slow Dinner.
When compared to the other two components of the traditional barbecue, the low and slow cooking process is the least challenging part because it transforms ordinary pieces of meat into moist and beautifully looked masterpieces.
It is also cheap mode of cooking compared to a high temperature grilling where long periods of cooking are required in environments of low temperature where most of the smoke and heat have ample time to penetrate deep into the meat fibers.
It is so slow and the liquid loosens the connective tissue walls and the feel is melted in your mouth virtually.
This is the ability to cook low and slow that would make the distinction between amateur cookers and the skilled one since all of the factors like the temperature and the smoke consistency would directly affect the final produce would be like.
Choosing the Right Wood
The other characteristic of low and slow barbecue is the wood.
The flavours of woods vary and the pitmasters are much interested in which wood to use with specific meat and what outcome of the preferred choice of taste they will get.
There is a lot of hickory, very fat, and steamy smoke, and some light sweetness is being offered by cherries and apple woods which are really befitting the pork and the fowl.
In essence, medium thick smoke, oak is a free flavor to almost every type of meat and groundy antique, mesquite is a powerful, groundy flavor that is popular in some of the regional choices.
The type and size of the wood munchions or the chips are all choices and all that culminate to the advanced aroma and flavor that is produced by competition barbecue.
