Can You WIN a BBQ Cook-Off with ONE Hasty-Bake Grill?
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- Опубликовано: 10 мар 2021
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Can you win a BBQ cook-off 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 cook-off challenge has ever been in the comments below.
Sometimes you have to “make it work” no matter what the situation. At a cook-off 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 all-in 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 cook-off 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. Week-in and week-out 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 Hasty-Bake. A cook-off 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 cook-off 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 one-on-one class. He finished just one point behind RGC and two points behind my GC. Maybe he shouldn’t have tasted his chicken, either.
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Amazing! I got excited about cookoffs and BBQ just listening to this story. Gonna sign up for a cookoff right now. Thank you for sharing!
Thanks Mauro
Awesome video and story Arnie!!!
This is like "Arnie: Pitmaster" documentary!!!!😊
Awesome Story! Thanks for sharing.
Thanks for another great vid Arnie. I just moved to Texas last summer and my first purchase was a Hasty Bake. Your videos have been a godsend for learning how best to use it. Let us know if you ever come down toward Houston.
Move back to your home state
Arnie is the type of person you wanna sit next to in camp fire tellong his bad ass stories🤘 keep up the good work I'll call u my tio Arnie🤗
haha thank you Danny, looks like I'm the Tio to a lot of folks out there, it's an honor buddy
Great Job Arnie Keep on Smokin' Buddy
Good stuff Arnie.
What a great story!! Congratulations.
Thank you
So awesome!!!!
That is some SERIOUS bark!
Great vid as always, Arnie! Do you still have a referral code for orders with Hasty Bake? I tried the one from a year or so ago, no dice. Thanks! - Dan
Hell Yeah! Brisket sitting at 145 right now! Thanks for the inspiration Arnie!
This is my third time listening to this story! 👍👍
great content neighbor 💯
Good job brother
I bought your online course and I’ve been aching to apply what I have learned in a cook off. Unfortunately, I’ve been in a stand still the pandemic hit. Hopefully I’ll get to at least compete in one cook off this year. Cheers Arnie 🍺
Thanks Don, i sure know what you mean, I got my second shot today so hope to get back. out there soon.
Love my legacy
Love it
Lucky always has a chance to beat good any day. Cheers.
Yessir would rather be lucky any day for sure.
Shout out From South Texas :) Arnie Tex :) The Man :)
Awesome, I enjoyed the video. Where can I purchase a t shirt?
Hello and thank you Javier, you can send an email to info@arnietex.com, again thanks
Good guys win again
Hasty bake brother!
What’s the best way to keep an oak fire keep going? Seems like when the charcoal goes out the oak does to for longer burns?
Mike you can add more lump charcoal as you go, do a little at a time, doesn't even have to be pre lit that way. Or else you need a bigger base fire and control airflow to maintain desired temps but even then I always need to add more coals at about the 6-7 mark.
@@ArnieTex thank you sir
Awesome story and great job. At that point, how long had you been cooking on a HB? I've been cooking on one for over three years now and still don't feel very confident on fire control on one. I can't even imagine trying to compete with one.
Had cooked on them for about 1 1/2 years at that point Wayne. But it's all about fire control and timing. I have owned and cooked on many many more cookers over the years so feel that experience with all those cookers helps me a lot too.
@@ArnieTex Thanks Arnie. I have put a gasket around the side door and it has been easier to control the temps but I think because the HB leaks a lot of air, it makes it more difficult with fire control. I guess I need more practice.
@@Mr2004MCSS they have just come out with a pro model that has a gasket around the lid. I guess they may be listening. Hasty Bake is an old company that changes very little and competitors are eating them up with their eggs and pellet grills.
@@gosman949 They came out with the 357 Pro two years ago that has the same top half as this new Gourmet model that they just introduced and has gaskets around the lid as well. The 357 has a full flange and gaskets around the entire perimeter of the side door which is where most of the extra air comes in on the traditional models. This new model that they just came out has the same bottom half as the rest of the lineup with the leaky side door and crappy vent system.
@@Mr2004MCSS thanks Wayne. Good to know. However my 35 year old Country Clubber (which they don't make anymore), does just fine with all the meats!
A huevo si se puede...
Claro que si, Gracias
Wow
What kind of dog is that? 1:10 reminds me of my llhaso, can be a snob when it comes to eating dog treats.
OMG yes he is very picky eater, he has to have MEAT with his dog food or won't eat at all, he loves bbq meats lol. Coton something is what the breed is
What electric knife do you recommend
There are many good ones out there Jesse. The one that I own is a Cuisinart brand, they don't make that model anymore but they make an updated version.
Do you have a class?
Hello Marty, yes I do, click the link in the description for class info
👍
How the heck do these competitions work? How you supposed to get a prize winning brisket in 6-7 hours?
I did get lotsa $$$$ at that event, hahaha
its the cook not the cooker, i have won many contest with my old wsm. i had since 1981
Right on Scotty!
Nice! I’m in So Cal and was looking at a hasty bake. Are they good for a beginner/intermediate backyard cook?