Wednesday, April 27, 2011

Definition of a Pitmaster from John T. Edge

Last month I asked the question on twitter whether my readers preferred the term "Pit Boss" or "Pit Master" when speaking of those that tend the meat and the flame. John T. Edge, Director of the Southern Foodways Alliance, sets the record straight in this lecture at the University of North Carolina. It's a long video, with the first half being the lecture and the second half is a short film entitled CUT/CHOP/COOK. The film features the work of Rodney Scott at Scott's Variety Store in Hemingway, South Carolina.

John T. Edge - Pitmaster: An Homage and Rumination from CSAS on Vimeo.

I always liked Pit Master anyway.

- BBQ Snob

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Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.