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Best bang for your buck grill and smoke bbq cooker

Hasty Bake Legacy https://bit.ly/3mmLqodhere



Can you win a BBQ cookoff with ONE Hasty Bake Grill? Or with any single grill?

As circumstance would have it back in 2017 I would be presented with this exact challenge. Listen to the crazy story in this video and let me know what your biggest cookoff challenge has ever been in the comments below.

Sometimes you have to “make it work” no matter what the situation. At a cookoff or cooking at home, things happen, things go wrong, you have to make decisions and move on while doing the best you can. The bottom line is you have to at least try.

Like they say in drag racing, “Run What You Brung,” or in other words, use what you have. It’s not about who has the biggest and best pits, RVs or campsites. Competition BBQ is always about the cook. You have to go all in on your practice and allin on the cook days. Sometimes serendipity kicks in and when it does you reap the rewards. But you have to first put in the effort and try.

“Nothing ventured, nothing gained,” is a saying I always remember. And venture as you might, it helps to have a process, to have a routine and of course to have good, tested recipes you can turn in with confidence. This way when life throws you a curveball, like being at a cookoff with one pit, you can straighten it out and hit a home run.

And that’s exactly what I offer in my Pitmaster Class – a step by step process, routine and recipes that are proven time and time again to be successful. Weekin and weekout PMC Students are posting about their big wins, learning experiences and celebrating success with other members.

This class covers competition brisket, chicken, pork ribs, pork butt and ribeye steak…and it also goes over the backyard versions of the big four meats as well. In addition to all of this is access to the private community where I share updated tips, recipes and feedback with students.

I’ve cooked so many times, for so many years and on so many different pits and it all comes down to three things: fire control, timing and technique. Knowing how to manage a fire is key, having the timing of each meat down is a must and your technique is what will help you organize it all under pressure.

Sometimes, like in this story, there is a ZERO margin of error, as you can see by the packed HastyBake. A cookoff should be muscle memory like a boxer stepping into the ring. It’s the time to perform, not to test and practice.

Oh yeah, my student from that cookoff day wound up with 3rd Place Overall with a 1st place Pork Ribs and 2nd Place Brisket. If he had got just an 8th Place in Chicken he would have won the whole event.

He was ecstatic and completely happy with his results and the oneonone class. He finished just one point behind RGC and two points behind my GC. Maybe he shouldn’t have tasted his chicken, either.

Sign up to the Pitmaster Class for 25% OFF:
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