I’ve been a fan of the show “The Traitors” since its inception. This year they have finally opened it up to “non celebrity” people for a season. That had me debating about applying. That made me think about the various competition cooking shows out there. I’m definitely not a chef, just a hobbyist that’s slowly trying to grow a brand. But it made me think about what it would be like to compete on master of que or bbq showdown.
Has anyone here competed? If so, what was it like? I can only imagine that it entails long, exhausting, stressful days!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Never have, and I live too far away from where all that fancy stuff happens, methinks, to ever do it. That plus lack of skill. I would love to see you or any other PMC members on there, how cool! Do it! Give us a shout-out when you do and you'll get bonus points.
Haha, I really don’t know if I’m at that level of broad skill. I was just curious to see if others have and what the experience was like. But never say never!
Cryptidbbq you should know that Panhead John actually has 2 left feet. He reports he has a hard time finding shoes. (Reference Eugene Levy's character in "Best of Show" and his 2 left feet).
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
I watch triple G, Tournament of Champions, and Beat Bobby Flay too much to want to do that! Plus I'm a total amateur. Never even worked in the food biz, unless you count the three times I helped my father-in-law at his donut shop and my years running the concessions at the school's softball program (which by the way, we increased profits year after year! Advice: Be less expensive than everyone else...).
Thought (thought!) about doing a local competition. A while back, some guys tried my ribs, and they were like, "These are really good! You should compete at this local festival!", and I said, "You are drunk!". And they were. Besides that, it really seems like a lot of work.
I wouldn't mind trying it, actually, but my wife's not into it, and sitting around all day in the hot sun under a canopy, seems a lot like travel softball, which we did 10 years of that. I don't want to do it without her, and none of my friends are into any of it.
Maybe when I retire, and I can find an appropriate rig? Time will tell....
Cryptidbbq I'm sure this isn't the case with any of the folks here that owned restaurants, but you would be very surprised at how many restaurant owners know jack squat. My wife and I started in the business in our early teens and then got out in our twenties, but got a very good idea of the business. We both had a desire to own a place (so we took it all in), but life took us in a different direction.
Many want a restaurant for ego or "it would be fun", or they were told that they are a great cook and should do it. It is an extremely difficult industry to make a living, let alone a good living. Especially in today's world where cities are over loaded with chain restaurants that have huge buying power on all aspects of a restaurant. And even if you can make a go with a local place, you are going to most likely be working 80-100+ hours a week.
OOoops, that got long. Maybe you can tell I'm still a bit passionate about the industry.
The only thing about a restaurant that sounds good to me is being able to cook the same cut of meat, multiple times in the same week, to judge my recipes.
If I cooked pork spareribs every week for a month, I wouldn't want to eat them anymore. Even if I froze the leftovers. Although, I may cut a rack in half, and prepare them differently.
Anything to distract me from this 85 degree heat in southern California. I wish we could export this weather to people in the Midwest.
Yeah, I know some people know jack squat. Ive had family members open places with no prior experience. But you will oftentimes see some pretty legit chefs or pitmasters competing.
I compete against myself and still lose.
Friends who like my "Q" say I should open a food cart.
But that would turn a hobby into a JOB---No Thank You.
Besides, looking at all the great picture BBQ here on AR keeps me humble.
Back in 2020 and 2021 when I was actively posting BBQ content on Instagram I was contacted twice by a casting director asking me to audition for two different BBQ competition shows featuring "amateur pitmasters". One show was The American BBQ Showdown. I don't recall what the second was. I was not available to audition, nor compete if I made it past the auditions, so I missed out on the opportunity to see what it would have been like.
Comment