Got into smoking a few years back, and some of my co-workers did as well. One of them made the, we'll call it a mistake of declaring themselves a pittmaster. After the obligatory teasing that followed said comment, a discussion ensued with no clear answer. So we're wondering what your definitions are? Does it have to do with just fire/smoke management? Is it about perfecting certain cuts/cooks? Winning competitions? Running a successful smoking business?
Attached please find photo of sandwich bacon which makes great BLTs or Bacon Cheeseburgers.
Process: Cut whole pork belly into strips approximately width of index finger. Dry brine with salt for 1 hour. Rinse. Pat dry. Apply rub. Smoke at 225⁰ flipping every 45-minutes or so until rendered and crispy. Optional glaze with BBQ Sauce of choice 15-minutes per side for more flavor.
by BabyMedic842
25 Comments
A pittmaster is someone who cares more about the food than the bullshit, jfc
“Pit Master” is a title. Like “Chef”.
For someone to be the “Pit Master” they have to be the one in charge of the grills, cookers, and stoves. AKA the Pit.
For someone to be the “Chef” they are usually in charge of a section of the kitchen. The “Head Chef” is in charge of the whole kitchen.
There are good Pit Masters, there are bad Pit Masters. It’s not a qualification on your skill. Simply on your position within the BBQ Pit’s hierarchy.
Just like everyone that cooks on their own grill is de facto “Grill Master.”
So, if your friend was in charge of the BBQ Pit, then he was the Pit Master.
Is it being prepared to do the right thing, whatever the cost? Isn’t that what makes a pitmaster?
You have to post pictures of your last smoke and then invite every Redditor who responds to the next one and then we vote with a 3/5 majority needed to bestow the title of Pitmaster. Also I can handle the subscription fee just PayPal me friends & family the 20 bucks a month and I’ll take care of the paperwork.
To me personally, I think it has become a modern marketing buzzword, but I feel like the pittmaster moniker should be like a nickname, other people call you that, you don’t get to be the judge of how great you are.
Iirc, “Pitmaster” is a title restaurants have to list on their paperwork for licensing purposes, so in that sense it has a legal definition, in states that require it.
For us casuals, it’s a term used differently by everyone. I take bbq pretty seriously, it’s my main hobby, but I wouldn’t call myself a Pitmaster. To me that’s someone who does it for a living. Just like I’d never call myself a chef, even though I take cooking at home pretty seriously. I’m a home cook. Chefs are people who do it professionally.
That’s my take anyway.
I wouldn’t call myself a pit master unless I was working professionally in BBQ
spelling
The guys who don’t use/need a thermometer anywhere (internal or ambient) and know the vessel temp is right by how long they can touch the lid are masters in my book.
The rest of us are just hobbyists, not experts. But maybe we’ll get there one day.
Experience and being able to learn something new from every single cook.
The ones who think they’ve got it all figured out usually don’t
You will know when the time is right, my little grasshopper.
A Muh’ Fucking Legend…
The difference between professional and amateur was always if more than 50% of your income comes from it. I don’t think I would use that title unless I was getting paid to do it
Are you cooking food for your family and friends? Are you doing it outside? Congratulations you’re a pitmaster! Or whatever else you or they want to call you. This isn’t a competition, have fun and make people happy with your delicious food. If you have time, maybe go on a wild goose chase for the fucks you give about what other people say.
If more than 5 people just know you as the guy tha makes good bbq
And you can smoke with minimal equipment but effectively make good food no shortcuts
Your a master in mybook
Undrrstanding the concept of slow and slow and ( no whort cuts) getting good at temp control (fast )
Thas it
Meat, Fire and a passion to do better each time you cook.
Thanks for the recipe 👍
Most importantly, a pit.
Chefs are not Pitmasters btw.
IMO as an amateur, “pitmaster” is someone who can handle the process from beginning to end on any given day with any given piece of meat on their pit. This includes things like knowing your cooker. Knowing the hot spots. How to deal with inclement weather conditions. How to deal with fire management. Knowing which pieces and sizes of wood to use. How to prep / rest / serve meat. The whole thing from front to back, and being able to be versatile and still deliver excellent results consistently in the face of countless variables.
Not using a pellet grill.
If people laugh at you for referring to yourself as a ‘pitmaster’, you aren’t one.
That bacon looks good. I’ll call you whatever you want me to if you give me a strip.
4 slices of bacon.
If it were to follow tradition, a master is able to train someone to be able to perform the role.