The Art of Barbecue: Pitmaster vs. Barbecue Master

There is no such thing as a ‘barbecue master’ as defined by a central organization. However, the title can be a mark of respect and admiration from fellow practitioners of the barbecue art. Recognized figures include Tuffy Stone, Myron Mixon, Big Moe Cason, LeeAnne Whippen, Melissa Cookston, and Johnny Trigg.

The Role of a Pitmaster

A pitmaster is a professional cook who oversees the cooking of food over a barbecue pit. This involves a deep knowledge of cooking times, rubs, and sauces. Although the term ‘professional’ is often used loosely, a pitmaster may or may not be paid for his work. Historically, the role may have been that of a slave on a southern plantation; today, it is a skilled and respected position.

The Importance of Tough Cuts for Barbecue

The best cuts for barbecue are the toughest, least tender ones. This is because barbecue is conducted over an indirect fire at low temperatures (200–350°) for extended periods. For instance, a nine-pound pork butt may take 12 hours or more. The long, slow process transforms tough cuts into something tender and delicious. An already tender cut would be wasted with this method.

Improve Your Skills: Practice Makes Perfect

The phrase often shared, "practice makes perfect," applies to barbecue. An elderly couple lost in New York City sought directions, and the ubiquitous response was to "practice baby practice." The same principle holds true for mastering the art of barbecue.

Role of a Pitmaster: The Head Chef

A pitmaster is the head chef at a barbecue establishment. They oversee the operation, grill/smoker setup, meat selection, and sauce application. Additionally, they are responsible for making sure the meat is cooked to perfection, including cutting and serving it. Mastery includes the ability to create the right rubs, sauces, and the art of cooking over coals.

Tips for Perfect Barbecue

Switch to a hardwood charcoal smoker/grill. Use a chimney starter without charcoal lighter fluid. Clean your grates thoroughly and use a wet cloth when hot for steam cleaning. Oil the grates before placing proteins on the grill. Limit flips to once per product and avoid pressing down on them. Invest in a fish turner for whole fish, fish loins, or steaks. Use tongs to turn proteins, not forks. Use a water spray bottle to extinguish flare-ups. Season proteins before grilling. Sauce your proteins in the last 30 minutes of cooking to avoid burning. Grill steaks using compound butters for a delicious finish. Avoid overcooking lean cuts like New York strip steaks.

In summary, whether you call them a barbecue master or a pitmaster, the essence of the art lies in the mastery of the technique, the quality of the ingredients, and the passion for the craft. Practice, patience, and attention to detail are the keys to becoming a master of barbecue.