Posts Tagged ‘TLC’
Yesterday was the cutoff date for submissions of videos for BBQ Pitmasters Season 3 !
The competition is really heating up for a spot on the hit show. Lots of great audition tapes posted to Youtube and Vimeo. Some are new faces and some are people you may have just seen before. Good Smoking Luck to all who applied!!
I want to take a moment to publicly thanks some really fine folks who really went out of their way to help us get all our gear to California to tape the episode of BBQ Pitmasters.
wood pellet grills we use everywhere! We used the Traegers to make some of the alligator, to bake the corn bread muffins, the alligator tacos, and also to do the ribs.
we love this all natural sugar maple lump ! While they didn’t show it we used Basques Charcoal to grill the alligator and also to make our beans. They were awesome!!
for their injections and rubs we love to use them. Trust your butcher. We do.
for their excellent cutting boards rubs and sauces we love to use them.
and some personal thanks……
Sylvie Curry thank you so much for letting us use your WSM! We appreciate it and getting to have dinner with you was just wonderful so glad we were able to.
Neil ” Big Mista” Strawder (who I do believe has some of the best BBQ in LA! ) for hooking us up with loads of stuff so we didn’t have to take it on the plane. Thank you for making us feel welcome in California. For those of you in California make sure to check out Big Mista’s BBQ !
To my team Angie Quaale and my beloved husband Vlado I could not have had any better a team than ours. I am proud of what we did. You are both the bomb. Heres to yet another BBQ adventure!!!
Coming in second bites royally. We went in to win it however I am still happy with the food we put out.
John Markus, Jon Sechrist, Jordan Mallari, Lindsay Freed, Michael Gretza, Original Media, & TLC thank you for continuing to promote BBQ on TV and for all your help. I appreciate it.
Thanks to all the fine folks who sent us twitter messages, facebook messages and a whole whack of emails during the show. Really cool to have so much support. Thank you thank you thank you!!
Till the next time you see me on tv…………
Remember life is too short for bad BBQ!!
Well it has been a terrific season of BBQ Pitmasters. I can only hope for more in the future. I have been writing about this series since the beginning and for me it has only improved over time. I have my own personal opinions on the editing but once again everyone would like to see certain people like their friends. I am happy for each of the Pitmasters Harry Soo, Paul Petersen, Tuffy Stone, Myron Mixon, Lee Ann Whippen, Johnny Trigg that they got the exposure. I hope it has been a positive experience for them all. I can only hope it will open lots more doors for themselves and many others.
Since I am at the NBBQA conference and just happen to be around a few fellow BBQ’ers I thought maybe getting their opinions on the show would be an interesting way to sum up todays article. So here are their own comments on the show. Ill be updating this throughout the day.
Dave Redmond Sweet Baby’ Rays
When I first saw it I was dying to see it that I have been interested in and passionate about. Then when I saw it I was disappointed I saw arrogance and greed and all of things BBQ is not about it. I talked to Amy about that the Network chose the entertainment vs the educational. Then I saw the BBQ Challenge on the Food Network in the manner much more reflective of the goodness of KCBS then watching the show. As much I wanted that to be the good stuff it was not BBQ Pitmasters. As much as I would have liked to see that continue BBQ pitmasters is just pretty damn cool.
William Bubba Latimer – Bub-Ba-Q
I think the show has progressed since day 1. I did no like the first couple of shows as they did not portray the good guy vs. bad guy thing. One thing we can’t forget is that there has to be an entertainment factor. I love the fact it has sparked in BBQ. I think the show has gotten a little more relaxed as far as the progression. I liked seeing the camaraderie since there is so much of that. That to me is BBQ. The show itself I have come to appreciate it more. I hope that it does continue. I love hearing people talk about the BBQ Pitmasters when they are coming into our restaurants.
Tommy Houston Checkered Pig BBQ
I think the biggest thing this show has done (whether you agree or disagree with content) was create interest. It has spurred a lot of interest in BBQ. Ordinary layman are talking about it. I have people coming in asking me if I know that white haired guy. It is good for BBQ.
Right now all of these BBQ shows could not have come at a better time for people who have restaurants due to the economic uncertainty. People gravitate to comfort. BBQ is comfort.
Randy Twyford – Twyford BBQ & Catering
It has had a major impact – and has made people realize there is much more to a BBQ contest than they see. It has increased the exposure for BBQ competitions and bbq in general.
Darren Warth- Smokey D’s BBQ
It has been good for BBQ. I think they need to show more camaraderie . Show the side where people help each other more.
Chris Jones- Colins Creek Barbecue -BBQ Pitmasters is a show like no other. It has done a lot of good for BBQ and has opened up the eyes to the general public about what goes on at some of these competitions. It also shows that no matter what kind of equipment you have anyone can do this. I really wish they would make it a more family oriented show. I really enjoy competing with my family and would hate for people to be turned off because they have other interpretations of Competition BBQ.
Kell Phelps – NBBQA President I think the show has been great for showing BBQ. I will say though I really did not like the language. When the first episode was on I wanted my son to watch it with me. he is 10 and was so excited. He had told all of his friends since we knew most of them. Unfortunately after the first 10 minutes I took him to bed. It was not appropriate for him.
Kelly Wertz- 4 Legs Up BBQ
I thought the first episode was crap. I think after that it got better. It is still good for BBQ.
Ill be on the road for the next couple of days travelling to Memphis to attend the NBBQA conference. I had such a good time last year in Austin for the conference . I have been looking forward to this a LOT!! Also will be taking Myron Mixon’s class while I am down there. Should be an interesting trip and I’ll blog about it as much as I can.
Ray (Dr. BBQ) was one of the first successful American Competition BBQ’ers I ever met. It was 2006 and he was the head judge for the Canadian Open. His BBQ class held in Detroit was the very first one I took. He is an extremely candid person. He never minces words. He has no regrets about calling people out on things that are not right in his book. In the years since he has done a heck of a lot. He has 5 cookbooks published, taught multiples of classes, and has been on countless TV programs and is easily recognizable to anyone in competitive BBQ.
Who is Dr. BBQ?
Ray Lampe grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to do something different. He had been participating in BBQ cook-offs as a hobby since 1982, so he decided to take a leap and try to turn his hobby into a career. In 2000 Ray moved to Lakeland, Florida and began his career as a BBQ man.
I caught up with Ray while he was prepping his gear for this weekends first KCBS competition of the year in Lakeland FLA. I haven’t had much time to catch up with Ray over the last few years. I have been busy and so has he. It certainly hit home that we need to talk a bit more often as the conversation we had ended up being about 2 and a half hours. It wasn’t so much of an interview as it was just catching up with a friend.
D- So tell me about your new site Firecooker.com
RL-Well I am the resident Pitmaster of Firecooker.com. I want it to be a comfortable backyard community of grillers and BBQ’ers. I wanted a place to showcase BBQ videos, awesome recipes and a great forum. I think its lots of fun and really informative for anyone out there whether they be a competitive BBQ’er looking for tips or a backyard guy or family that wants to see some great tips. It really is for everyone. Just go on and check it out then upload a video. Its really user friendly.
From the website:
FireCooker is a free service for BBQ and grilling fans. You can use FireCooker to rate and review BBQ and upload your own recipes and videos. You can also keep track of BBQ you’d like to try and buy as well as subscribe to what your buddies have reviewed. The site was built by BBQ fans for BBQ fans. Whether you’re grilling or slow-cooking in the backyard, we want FireCooker to be the place where you can learn new grill skills, talk to other backyard chefs and rate their recipes and videos
D- How long have you been a member of KCBS?
RL- I have been a member of KCBS since 1991. I have seen a lot . I know where the bodies are buried. (he chuckles) I was there for a lot of it.
D- You have put out 4 books over the last few years when is the next book coming out?
RL- The next book to come out will be one I did for Williams Sonoma. Ribs Chops Steaks & Wings It will be available in April and is available for pre-order. So now I have done 5 books in 5 years. I am already working on number 6.
D- Recently you made an announcement that you are no longer the Executive Chef for Southern Hospitality. Was the split amicable?
RL- Absolutely it was amicable. Originally the plan was to open additional locations of Southern Hospitality. Unfortunately due to the economy this just didn’t end up occurring. As such I want to be able to leave my options open. I know that’s probably selfish but I was not a partner. I would like nothing more than to hear that they are expanding the business in the future. They are great guys. Good people to work with. I would certainly like to work with them again in the future. I wish them only the very best.
D- Would you have liked to be on TLC BBQ Pitmasters?
RL- John Markus is a good friend of mine. We were in negotiations for me to do the show. Unfortunately at the time I was already doing Tailgate Warriors. John had such a tight schedule that I just could not be there for them. We just couldn’t work it out. Its just business. It hurts me not to be on that show. I would have loved to be there with my good friends. I know Myron, Leeann, Tuffy, and Jamie. Myron is a ball-buster for sure ( he says laughing) he is a great business man. Its all good for BBQ.
D- You have had an agent now for about a year. How has that impacted your BBQ career?
RL- The opportunity came from Southern Hospitality. My agent was at IMG and has now moved on to another agency. Have an agent that represents me works well. I fill a niche. There are more opportunities.
Some of the things this BBQ man does:
* He’s an expert judge on the Food Networks “Tailgate Warriors with Guy Fieri”
* He’s featured on the Food Network’s “Best Thing I Ever Ate”
* He travels the country as the Spokeschef for The Big Green Egg grill and smoker
* He’s the featured BBQ Chef at The Greenbrier Resort in West Virginia
* He’s a spokesman for The National Pork Board
* He’s judged at the Jack Daniel’s World Championship BBQ Cookoff
* He’s judged at the Terlingua, Texas International Chili Cookoff
* He’s judged at The Best of The West Rib Cookoff in Reno
* He served as Executive Chef at Southern Hospitality BBQ in NY 2008-2009
* He writes the “Ask Dr. BBQ Column” for Fiery Foods & BBQ Magazine
* He’s been a guest chef at the Club Med Food and Wine Festival
* He’s been a guest chef at the Woodford Reserve Distillery
D- Do you have any plans for the Superbowl?
RL- I am doing a corporate Tailgate Party. Ill be working with ribs chicken and all total I will have 4 dishes. I’ll even make a Jack Daniels Pie. Whether I get to see the Superbowl live remains up in the air at this moment. I sure hope I get to.
Thanks to Todd at Plowboys BBQ for the use of this photo
D-What TV Projects are you currently involved in?
RL- Tailgate Warriors with Guy Fieri is something I have been involved in as an expert judge on the Food Network. I have to say that working with Guy is something. He is a real TV professional. Nothing with him is scripted. I really can’t remember if he ever had to do a retake. He is that good at it.
Ray Lampe: Dr. BBQ – Italian Beef and Sausage Sandwich – Joe Boston’ Italian Beef2932 W. Chicago Ave.
Chicago, IL 60622(773) 486-9536
There are also other great TV programs currently in the works and as they come up Ill let you know
Dr. BBQ has appeared on:
* Food Network
* E! News
* The NFL Network
* The Discovery channel
* The Outdoor Life Network
* Daytime Tampa Bay
* Good Morning Texas
* The Howard Stern Show
* Martha Stewart Living on Sirius
* NASCAR Sirius Radio
D- Will you be appearing on Guy Fieri’s new game show Minute to win it?
Minute to Win It, scheduled to debut on NBC on March 14th 2010, at 8pm, challenges contestants to complete ordinary tasks in ten seconds or less. Each completed task earns money, with a maximum payout of $1,000,000 for ten successful completions.
RL- (Laughing) I have not been asked to .
D- Your classes in the past have also included the Greenbriar. Are there plans to continue teaching BBQ there?
RL-The Greenbriar classes we (Ray, Chris Lilly & Myron) did in the past were excellent. I would expect them to continue in the future.
D-Whats on your agenda with Big green Egg?
RL- I’ll be in Phoenix for the Eggs in the Desert Eggfest with Big Green Egg. I’ll be teaching there and hanging out with other eggheads.
D- What competitions do you plan on attending this year?
RL- I would like to get to more but I just can’t anymore. I never have time to practice either. So far this year I will be at Lakeland this weekend, the American Royal, I am trying to get up to New York for the Grilling on the Bay. I will also be attending competitive BBQ’ers first $100,000 event in Little Rock Arkansas, Smoke on the Water. I always knew it would get to $100,000. I am glad I am able to attend the first one. I am trying to put together a schedule that will also allow me to attend some of the other Nascar BBQ events.
D- Where else will you be this year?
RL- I’ll be at the Houston livestock Finals show and the Dallas Pro Bowl event. Lots of other things and places as well. As the dates come up ill have them put on the website. Its going to be a really fun and interesting year. Check the website often for updates.
D-Whats the best advice you would give to people wanting to get into the business of BBQ?
RL- Just remember this. Have integrity. Don’t screw people over. Don’t back stab. If you say you are going to do something then commit to it. Above all BBQ is business. Just like any other business out there. This one just happens to be BBQ. Its not a mystical magical thing. You can help people and that’s great however you have to look out for your own business needs. You have to still meet your commitments. At the end of the day you have to understand its a business.
Also you can follow firecooker on twitter .