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Re: Pit-masters has bottomed out.


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Posted by The Smoke Ring on August 07, 2013 at 15:16:57:

In Reply to: Pit-masters has bottomed out. posted by Turk on July 29, 2013 at 14:02:41:

I'm amazed at all the negative, hostile put-downs of other cooks displayed on this forum lately. Why do some feel the need to denigrate others for their success? Jealousy? I don't understand it.

If you really want to gripe about Pitmasters, how about all the nonsense babble from the judges when each meat is revealed. "I'd start off at 375 for two hours, reduce the heat to 325 then wrap for the remaining time so it doesn't take on too much smoke". One thing Pitmasters has accomplished is convincing the watchers that you can't cook barbecue without wrapping it in foil. I guess nobody ever told that to all the REAL pitmasters in NC and Memphis and Kansas City and Texas.


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