All language subtitles for BBQ.USA.S01E02.Shake.Your.Money.Muscle.720p.HDTV.x264-CRiMSON

[michael] ribs,
biscuit, pulled pork,

chicken, whole hog,

you name it,
they're smoking it.

The competition is fierce...

It's on today, fellas.

We're gonna win,

'cauheest
of these guys suck.

[all laughing]

[michael] but it's not
just about food, or prizes.

It's about finding out
if your team

has what it takes to be
a master of the craft.

Each weekend, I'm travelling
across the country

to a top barbecue competition

to meet some of the best
pit masters around.

Some do it for money,

while others do it
for the title.

[all cheering]

[michael] but all of them

are doing it for the love
of barbecue.

-Oh, we wanna win, for sure.
-[laughing hysterically]

[michael] I'm here to show
you some tips and tricks

about the food I love most.

Look how juicy it still is,
in the middle.

This is barbecue.

This is america.

This is barbecue usa.

Tifton, georgia.

Two hours south of atlanta,

this town of just
under 20,000 people

is know for its peanuts,
its friendly citizens,

and for
the rhythm and ribs festival.

Nestled inside fullwood park,

the rhythm and ribs festival
is in its tenth year

and this year might have
the biggest turnout, yet.

And we're all here to try
some classic barbecue,

georgia style.

[all together] georgia
barbecue is the best barbecue.

[michael] georgia barbecue
is typically a blend

of the carolina
vinegar-based sauces

with some southern coastal
mustard-based sauce.

And when you get further
west of the state,

you find the influence
of the tomato-based sauces

and spicy rubs from
kansas city and memphis.

Sometimes tangy
with the vinegar base,

somes, slightly sweet

wi touch
of tomato-based sauce.

Our favorite thing
to eat at a festival

is pulled pork barbecue.

Give me some barbecue chicken,
and give me some ribs

that's falling off the bone.

[woman rhythm and ribs
is so much fun.

We love watching
thrbue competition

and seeing how the teams do.

Here in tifton, it's one
of the greatest things around.

Just get all hometown fun.

Rhythm and ribs
is a great time for family,

and to have good food.

I like ribs.

Gotta start them young,
eating barbecue.

[michael] over
the next two days,

there'll be something
for everyone.

Rides, attractions,
vendors, and music.

But I'm here for
the barbecue competition.

Over 30 professional barbecue
teams will battle it out

in three categories
of barbecue.

Pulled pork,

pork ribs.

And pork loin.

Away from rides and vendors,

the barbecue teams
are setting up

in an area known as pro row.

This is where 30 competitors
will battle it out

for barbecue greatness.

You got legends,
rockstars, up and comers,

and first-timers.

They'll be competing
in each of three categories,

with prizes going to the top
ten in each category.

And an overall grand champion

and reserve grand champion.

My first stop is with someone
who knows a thing or two

about barbecue competitions.

Robby royale
of rescue smokers.

His last name's royale.

The question is,
is he the king?

I'm robby, this is
my beautiful wife stephanie,

and we are the rescue smokers.

All right, robby.
What you got going, baby?.

So, we're trimming
some ribs right now.

Get you some gloves.

You don't just get up here
and be pretty.

I'm gonna put you to work.

[bobby] I'm a paramedic.

I'm the ems director for
my county, just north of here.

And my dad was a fire chief,
my grandfather was
a fire chief.

I was a fire chief
for a little while, so...

You take rescue and it's been
in my family , since I was
born, really.

Have you won this
event before?

[bobby] I've never won ribs.

-I've been second place twice.
-Oh!

Some of my
toughest competitors,

chuck and carrie
of off the chains,
they've won it once.

And-- hell, they've been
winning everything lately.

So... And they went
through my class.

So, it's tough to deal with.

-So, you taught them
how to barbecue...
-Yeah. Yeah.

-...And now they're beating
you at your own game.
-It's good, though.

It's good advertising for
my cook school, man.

[both laugh]

carrie, when did
y'all start winning?

After my class.

-Thank you.
-[giggles]

[robby] in addition to cooking
competitions barbecue,

I also teach
a competition cook school.

Of the 30 pro teams here,

only 20 of them
been through my class.

Down deep,
I'm here to kick their ass.

[laughing]

I want number one
this weekend, period.

-Robby, it's go time, baby!
-Yeah, baby. Let's go it.

Have you ever won pork loin?

[robby] I won it twice.
Both times with a perfect 600.

[michael] so, how do you
get a perfect score of 600?

The scoring in a professional
georgia barbecue competition

is on four criteria.

Appearance, tenderness, taste,
and overall impressions.

Each entry is judged
by a panel of six judges.

It you get the top scores
in each of those criteria,

- you get a perfect 600.
-[dings]

one of the things I think

that's so interesting about
this festival, specifically,

is one of the main
categories is loin.

-Yeah.
-The leanest cut
in the whole animal.

This is the toughest
category in barbecue.

This loin is tougher to cook,
than a whole hog.

[michael] pork loin
is located above the ribs,

towards the back of the pig.

It doesn't have a lot
of tough muscle,

like a pork shoulder.

So, it doesn't need
to be cooked low and slow
to get tender.

But it's also very
easy to overcook,

if you're trying a hot
and fast method.

It's my category.
I'm the king of loins.

So-- that's what
everybody calls me.

How many perfect scores
in your career barbecue?

[robby] in the georgia
barbecue association,

I have more than anybody ever.
I have 16 perfect scores.

Chuck and carrie
are tracking me down.

- I think they're two
or three behind me.
-[michael] all right.

They're your main competition.

-You taught them what's going
on with barbecue.
-Yeah.

But like, you have breakfast
and stuff together, so...

[robby] we go
on cruises together.

We travel together.
We've been to vegas together.

I mean...

Keep friends close
but your enemies closer.

-Absolutely.
-Keep 'em close.

But they're your
friends and your enemy.

-They are. They are.
-All wrapped up in
a one neat, little package.

They are. It's fun.

[michael] if there's one team
that robby's rescue smokers

is aiming to beat,

it's his frenemies
and former students,

off the chain barbecue.

-I'm carrie.
-I'm chuck.

-And we're...
Off the chain barbecue.
-We are off the chain.

-Sorry. [chuckles]
-[giggles]

there's a--
so, word on the street

that you guys
are the favorites.

-Oh, wow!
-Well... Maybe.

We're feeling good about it.

You all get so polite
once I get here.

I know there's some
trash talking going on
behind the scenes.

-A little bit.
-Yeah.

And I know that you know
robby pretty well.

-Yeah, we know
him a little bit.
-Yeah.

He taught you barbecue,
you went to his school.

-Mm-hm.
-Yeah, went to his school.

But last week,
you won everything.

[chuck and carrie] yes, sir.

-Yes, sir. Yes, sir.
-I mean, every category.

[carrie] and two perfect 600s
and we won in pork.

We've known robby royale
for a long time.

But when it comes
to competition,

it's on like donkey kong.

[chuckles]

[michael] off the chain
has more at stake

than just winning
rhythm and ribs.

They need to win,

so they can stay
in the top spot in the race

to be the georgia barbecue
association's back-to-back

team of the year.

To become a gba
team of the year,

a barbecue team
needs to get high scores

in as many competitions
as possible.

The team with the hittol scd
of the yea

in as many competitions
gets the coveted award.

Both, rescue smokers
and off the chain

have won team of the year.

Twice.

But the gba has
never had a team

win the award back to back.

This could be off the chain's
year to break that record.

But the great thing about
barbecue competitions

on the circuit,

you don't need to be
an experienced winner

to win or place in a category.

Pate's pit is a new team
with big dreams.

[michael]
what's going on, guys?

-Hey, how you doing?
-Everybody doing good?

Pretty good, pretty good.

-I'm carlos.
-And I'm viondi.

-And we are pate's pit.
-And we are pate's pit.

[michael] all right, so,
how did you guys meet?

Yeah, we met back
in the early '90s in college.

We both played ball
at auburn together.

What'd you play?

We both played line back.

[all laughing]

I'm probably a 9.5
out of ten when it comes
to competitiveness.

I would say I'm about
a nine point...

Seven.

[both chuckles]

see how I beat him out?

-Yeah.
-[both laugh]

[michael] is this your
first competition together?

First competition
as pate's pit.

I'm new to the game.
Carlos is a veteran.

And so, we're ready
to make it happen.

[michael] I love that
you guys are new.

'cause you could
sneak up on people.

[man 1] I'm here
for the meat inspection.

[michael] what do we do?

-[laughing]
-[man speaking indistinctly]

oh, yes. Okay.

-[man speaking indistinctly]
-[giggles]

[viondi] right here.

-[man 1] okay,
that is bone in right? Okay.
-[viondi] yes, sir. Yes, sir.

[michael] but what
are you looking for?

What I'm looking
for is raw meat.

So, you don't want anybody
to bring in smoked meat

-like they're cheating.
-That's right.

[michael] the meat inspector
and his dog, smoke,

check out each team's meat

to make sure
they are unseasoned,

and properly stored to ensure
a level playing field.

[man 1] we want
to hang this up,

where it's flapping
in the breeze.

It keeps me from coming back
and all the teams know.

You've got your meat inspected
who are you playing with.

-Okay?
-[laughs]

[michael] this may be
pate's pit's first
competition,

but it's anybody's game.

And here at rhythm and ribs,
nobody knows that better

than one of the other
up and comers.

Atomic city smokers.

We're atomic city smokers
and we're dropping the bomb

on everybody in the gba.

We're coming for
that grand champion.

How many times have
you done this festival?

This is our first
time, actually.

-[michael] oh!
-We're the dark horse.

We know that we can cook
good barbecue at the house.

But what we wanna know, is if
we can cook good barbecue

against the best in georgia.

You're going up against
30, 40 different teams.

If you get in the top ten,
now you know,

that you cook better
barbecue than they do.

[man 3] and we're in
the prep stage right now.

[michael] all right, so you're
about four, five beers in.

-Allegedly.
-Plus or minus.

And remember, you still
gotta cook tomorrow.

-I know, right? Come on!
-I see you're getting
a little glassy on me.

[michael] meanwhile,
team bullock barbecue

are hopeful that their sixth
time at rhythm and ribs

will be their best.

So, all right,
I see a pork loin there.

[man 4] this is probably
one of the meats

we're most confident about.

I mean, we cook hard and fast.

So, we try and get some sleep.

So, do you do it just
purely for sleep,

or you like the results?

We decided we at least
need to get four or five hours
of sleep

to be kind of the best
mindset.

So, we kind of started
playing around,

cooking it hotter and faster.

We actually like the results
we got better.

[michael] at a barbecue
competition,

there isn't a lot of time
for beauty sleep.

Some of these meats
take hours to cook.

Going on the smokers overnight
to make sure they're ready

for judging, the next morning.

The meats need to be
monitored constantly

throughout the night,
and every team

has their own strategy for
managing their sleep.

You know, I've been to
a couple of places today,

and I gotta say,

you guys have just
moved up my chart.

Good... [chuckles]

[woman 1] we're definitely one
of the younger teams our here

but everybody likes it
when an underdog wins.

[michael] I wandered
through with my tasty treat

as the sun begins to set
and I can only wonder,

what challenges the long night
and early morning has in store

for the teams here
at rhythm and ribs.

How many of them
will have perfect cooks,

and how many of them
will fall flat?

It's 5:30 am at
the rhythm and ribs festival.

And the contestants
are getting ready

for a full morning of smoking
their pulled pork,

ribs and pork loin before
the first turn in at 10 am.

Good morning!

Tifton, georgia,
let's get this cook going!

[all chuckle]

somebody got
the caffeinated coffee.

[michael] this is when I love
being in a barbecue
competition.

It's dark. You could smell
the smoke in the air.

They've been
cooking all night.

This is the magic time.

I love the morning
at these festivals,

it's so good.

This is what all the magic's
really happening.

When the actual prep starts...

Yeah, what time
did you wake up?

Uh... I was up at about 3:00.

3:00?

-Uh-oh!
-[michael chuckles]

[michael] but not everyone
is feeling the magic.

[carrie] good morning,
sunshine.

Why are you so cheerful?

Because I've been up
for like, 30 minutes.

Or actually,
almost an hour now.

-You're not...
-She's not normal.

[michael] at this point,

everyone's pork butts
for the pulled pork

should have been in the smoker
for a few hours.

[beeping]

so, they're not here
but their timer's going off.

They're not in the tent?

I don't think so.

Dude, I'm gonna go...

This timer has gone off
at least three times.

Yeah, let's go see
what's going on here.

Kurt?

Kevin, lucky?

You guys,
your timer's going off.

You're done with
your beauty sleep.

This is good looking
as you're gonna get.

-[michael laughing]
-oh, man. Thank you.

[kevin] the weather's
really warmed up.

We've had to adjust
the cooking time.

We weren't gonna
get up till 7:00 am.

So, we took about an hour
faster than we were
expecting.

So, we'll see how that
turns out in the end box,

but right now,
all we can do is we can...

Let them sweat a little bit.

Like, open it up
and kind of release

a lot of that heat that's
trapped inside that foil.

And hopefully, we can get
a good butt turn in.

There's no reason to let
a setback in one of them

affect the other
two meats you're doing.

You just have to keep filing
through and moving on.

We're about to put
our loins on.

We just seasoned them,

and we're waiting for them
to sweat a little bit

with the rub and then,
we'll put them on and...

Get them going as well.

All right.

She ready.

[michael] most of the teams
are preparing their pork
loin now,

since it goes into the smoker
as soon as the pork butts
come out.

Each team is trying to get as
much flavor into their loins
as possible.

Turns out, robby royale has
a few tricks up his sleeve

at how to get
thstults.

[robby] and now
the magic happens.

Pork loin has such
a short cook time.

It's had to get
great color on it.

So, I'll take
dark brown sugar.

It's gonna cook off
really quick.

And you start cooking--

what this is for now,
it's just trying to
give it some...

Added color, to start
coloring that meat.

And by the time it comes out,

it's gonna have a beautiful
mahogany red.

[michael] so, how you feeling?

Yeah, I'm feeling good.
I've got four butts off.

My two best ones
are still going,

but they're getting close.

They don't go in
the box till 11:00.

-So, I want a good
four-hour rest.
-Okay.

As long as they're off
by about 7:00, I'm fine.

You're good.
The ribs look beautiful.

Yeah, the ribs already got
that beautiful mahogany red

from my rubs that I use,
the smoked paprika.

You know, that's giving them
that color with
the brown sugar.

How long ago did
you put the rub on?

[robby] well, I was expecting
you this morning at 2:30,

but I didn't see you.

So, the rub went on at 2:30.

Well, one of us got
more beauty sleep.

[robby] man, we've got
30 pro teams here.

Probably 30 of them
can win the grand.

You know,
especially chuck and carrie.

They're on fire.

They're the best team
in georgia right now.

Are there any sleepers,
you think?

[robby] oh, yeah, man.
Julie and mitch johnson...

Of johnson boys and girl.

She's always got a good rib.

Atomic city smokers is gonna
be a good team today.

[woman 1] suns out, guns out.

[michael] I met some
younger competitors.

-Bullocks.
-Bullocks.

[robby] yeah, they're from
my hometown, actually.

-[michael] they're sharp.
-[robby] yeah.

[michael] everybody else
has been low and slow.

They're going hot and fast.

-Nothing wrong with it.
-Yeah.

Except on loin. I think loin
needs to be low and slow...

-Low and slow.
-...Just from my experience.

-I've tried it hot and fast.
-Yeah.

But if you put it on there
at 275, three and a quarter,

I think you're searing it,
kind of like you do a steak.

Yeah, you might be
sealing the juices in,

but you're not getting
any flavor in there.

Yeah, you're not getting
that smoke in.

-That's just robby's opinion.
-Yeah, no.

And that don't go very far
most of the time, so...

[michael] as the day breaks,

and the crowds
begin to arrive,

all the teams can do

is wait and let their smokers
do their job.

Hey, what are you
doing on in there?

[laughing]

[robby] let her
do what she does.

[michael] so, how else can
teams get flavor in their
pork loins?

[man] this is one of our
secret weapons right there.

It's a homemade spritz.

Keeps the meat moist.

[producer] what's in it?

Can't tell you.

[both laugh]

[michael] each team has
their own secret recipes

and processes
to get their loins

into the winner's circle.

[robby] I'm very
liberal with my sauce.

This sauce that makes
my flavors pop.

And we put it back in.

[michael] up and commers
atomic smokers

have strong feelings about
the right temperature

to take the loins
off the smoker.

[kurt] so, ideal temp
to pull a competition loin

is about 140 degrees,
internal temp.

Because as it's resting,

the internal temp is
gonna keep rising.

So, you gotta take
that into account.

[michael] so,
what's the magic number?

Well, we're looking for
internal temperature
of 145 degrees.

[robby] I'm looking forward
to hit that 152 degree temp.

[michael] let's ask
the current champs.

I go by feel. I don't go by
a certain temperature.

I will actually
probe into the meat,

and I go by feel.

If it feels good to me,
I pull it.

[michael] so, it seems there's
no particular science
to barbecue.

Each team has its own
method and strategy.

This is what I love about
these competitions.

The teams have been up
for eight to nine hours.

And with only 30 minutes
left before turn in,

there's no time to fix
any major mistakes.

All right.

All right, let's go ahead
and pull them off, then.

I'm about to go, build a box.

All right, let's do it.

[carrie] for my marriage.

[michael] the final step
in the pork loins journey,

it's time to box it up.

I'm about to do my box, robby.

[robby] fixing the same,
chuck. Good luck.

[chuck] let's go on in.

[michael] at this stage,
the loins are ready to go

after a quick rest.

- It's the moment of truth.
-[man] whoo!

Tasting, and into the box
for the judges.

[robby] absolutely beautiful.

The flavor's right
where we want it.

Tenderness,
it's a perfect cook.

[man 6] we're looking for
a good mahogany color.

And obviously, that sheen you
get after we put the sauce
on it.

-Good?
-It's real good.

[michael] it's this moment
when they find out

if they've got it or not.

We hit the mark.

Spot on, bullseye.

[robby] moment of truth.
Let's see.

-[indistinct]
-let's go.

[giggles] here.

That's real good.

Mm-hmm.

-That's good.
-That's money.

[carlos] we got our loin out,
we're slicing it,

we're getting ready
to put some glaze on it

and plate it up.

It looks good.
Lot of moisture in it.

So, I'm happy about that.

[michael] the rule in boxing,
is there must be...

Six distinct pieces
of meat in the box.

Any other meat
that the competitors

put in the box may be judged.

But if you wanna
win on appearance,

you need to make sure
what goes in your box

will be pleasing
to the judges.

[man 6] so, what the loin
is glazed with on top

kinda cuts that salt
by the actual rub.

'cause it's little bit
of a sweeter base.

It's got some molasses in it,
some honey, some fruit juices,
things like that.

[slicer whirring]

[robby] so, we've got
our chop with our sauce

and a little bit of a rub.

This is gonna form a bed.

And this just lets that meat
keep it from sliding.

So, try to put the meat
straight on the styrofoam,

it'll slide with us,
and we don't want that.

All right, baby, shut that up.

[michael] some teams put more
than just their six slices,

while others are confident
in putting their best
pieces forward.

[carlos] we are just trimming
off any excess fat.

Then we're gonna glaze it.

And then, we're gonna
put it in the box.

And try to get it over to
the judges before ten o'clock.

-[man 6] looks good.
-All right, fellas. Let's go.

[indistinct chatter]

[man 6] off to the judges.

[michael] with minutes
to spare,

all the teams race
to turn in their pork loin.

But the favorite,
off the chain
is nowhere in sight.

-[carrie] four minutes.
-Okay.

[carrie] actually,
less than that.

Like, three minutes.

[michael] are they
falling down,

or is this a strategic move?

[robby] it's gorgeous.
Think we're gonna
roll with it.

[michael] the teams rush to
complete their pork loin boxes

and turn them in before
the 10:00 am deadline.

Hey, what's your team name?

Pate's pit.

[michael] a lot of people
are gonna try to drop

at the very last minute.

So the judges are getting
their hottest food possible.

How do you feel?
You feel good about the loin?

Thought we had
a really nice turn in.

It was nice and moist.
Wasn't overdone.

-All right, one down, baby.
-Thanks, man.

-Good luck.
-Yes, sir.

[robby] we're around
the cut through the azaleas.

I've cooked hundreds
of competitions.

There's always that
little bit of stress

when it gets close
to turn in time.

Rescue smokers.

[official] okay.

There's a huge adrenaline
rush with that first box.

I just turned in
an awesome pork loin.

-Oh, you're happy about it?
-I couldn't be happier.

-[michael] all right.
-[robby] simply put.

All right, that looks good.

All right, we got
two minutes left.

Still no sight
of off the chain.

[carrie] you done, yet?

Few more seconds, please?

[michael] everyone's coming
in at the last minute now.

Everyone wants to present
closest to the end
as possible.

[official] what's the name
of the team?

-Atomic city smokers.
-Okay.

[carrie] I'm gonna go.

[man] 28 seconds!

28 seconds?

There she is.
She just made it.

Off the chain?

-Yes.
-Okay.

-[michael] off the chain
is the last to turn in.
-[official] looks great.

-I mean, it's ten o'clock
right now.
-I know, I know.

[michael] you feel
good about it?

[carrie] I tasted it,
and it tastes like money.

[michael] before the box
is taken to the judges,

it is given a number
and the team name is removed,

which makes it a very
fair competition.

And that's really
what it's all about.

You want all the judges
to taste blindly.

They wanna be judging purely
on how great is the barbecue.

30 judges will
taste the pork loin

and rate it
in four categories.

Appearance, tenderness, taste,
and overall impression.

While the judges deliberate,
I am meeting up
with greg hoyt,

the vice-chairman
of the georgia barbecue
association.

And I learn a little bit more
about this competition

and georgia barbecue.

Tell me a little bit about
what makes georgia barbecue,
georgia barbecue.

Traditionally, georgia
barbecue is pork,

which you're about to get
a big bite of there.

-Some pork ribs.
-[michael] yes, sir.

[greg] and the sauce
has got some

vinegar and some tomato base.

Is it more of a sweet sauce
or a tarte sauce?

It's a happy medium
with a link to sweet.

-[michael] okay.
-Mm-hmm.

Tell me a little bit
about the judging.

We got multiple judges
at each table,

and they'll be judging loin,
pulled pork, and ribs.

The judges don't know
whose product their judges.

Perfect.

[greg] first, they'll judge
the appearance

of the product in the box.

Then, tenderness and taste.

-And here you guys do
two rounds of judging?
-We do.

We have a preliminary round,

where everybody
turns in product.

And then, we'll come out
and identify the top three

stores in the first round
to be judged in finals.

And you pick
the grand champion from there.

So, there's winners
of each category,

and then, one grand
champion winner

who has the best product
of everybody.

Right, and there's also
a reserve champion

and that's the person who had
the highest scores

in the preliminary round

across all three
meat products.

So, they're the ones that had
the most solid overall day.

I can boast that undoubtedly,

the georgia
barbecue association

has the absolute best
loin cooks in the world.

[michael] hi, guys. [chuckles]

I'm gonna see for myself

how the teams faired
with this tricky lean meat.

Look at it.

What do you think, michael?

-Good and tender?
-Delicious.

-Really good flavors.
-[robby] yeah,
it was on point.

[michael] still juicy.

If she says it's on point,
it's on point.

You're the boss.

-She's... Yeah, the best
palette in the world.
-The magic palate.

I like what you just said,
the magic palette.

Magic palette.

[all laughing]

how'd you feel
about the smoke?

I think I had the right
amount of smoke.

I think the tenderness
is on point.

It's just a really, really
balanced bite.

It's got a little bit of
sweet, a little bit of heat.

The heat is incredibly moist,
still, and very tender.

Like... Look at...

-Just pulls apart.
-[woman] perfect.

I could see where those
perfect scores are
coming from.

-I appreciate it, thank you.
-Yep.

-Would you like a napkin?
-Please.

[laughs]

all right, guys,
loins are done.

Can I taste a little sliver?

[kevin] yeah, absolutely.

Wow, flavor's great.

You can see it's a little bit
of pink around there,
from the smoke.

And very tender.

Wow, really good.
Really, really good.

Thank you.

Your oversleeping didn't...

I know, see?

You got stressed out
right from the get-go.

[indistinct chatter]

I just had to push
them a little bit.

They just need...

[all laughing]

now that the votes
are tallied,

greg hoyt is letting the teams

with the three
top pork loin scores

know they made it
to the finals.

And the way they find out...

[greg] this is
the official notice.

-[banging] big butt!
-[man] all right.

-[all cheering]
-get out here!

[michael] this knock
is a big deal for competitors.

And greg likes to keep
them in suspense.

They know what we're doing,

when we're walking
around like this.

[man] every last one
of them blocking us.

But when I slam
on the trailer...

They know I don't slam
on the trailer unless
they're final.

-[ing] -congratulations!
-[woman cheering]
good job, guys!
-[all cheering]

who made it?

Big butts and hot ash.

[michael] big butts
and hot ash,

top competitors
at the festival,

get the first two knocks.

But who will get the final
knock for pork loin?

And whose pork loin dream
will come to an end?

While the regular folks
are enjoying the food

and the rides at the festival,

the competitors
are sweating it out.

Who will get the final
knock for pork loin?

[greg] she's just waiting.

She's just waiting.

[banging]

yes!

When we get the knock,

it's like, "woohoo!" you know.

-We accomplished something.
-It's all-- it's fantastic.

What did I tell you?

-Yeah.
-[michael] you
called the shot.

-One down, two to go.
-[chuck and carrie] yes, sir.

Okay.

-[indistinct chatter]
-[chuck] no, no, no.

[chuck] big butts.
Congratulations!

You know, loin results,
the finalists are in.

You had off the chain,
big butts and hot ash.

Congratulations to you.

Little disappointed
we didn't get there.

We had amazing pork loin.

Hopefully, we're number four

and we're still
out there on the tails.

[michael] with the pork loin
finalists notified,

the competitors focus their
attention on the pulled
pork category.

For rescue smokers,

with only 30 minutes before
the pulled pork turn in...

[robby] whoo!
Time to rock and roll.

[michael] ...This category
takes on a new level
of urgency.

[robby] gorgeous.
Gorgeous, gorgeous.

First thing we do, we're gonna
take that money muscle off.

[slicer whirring]

we call it the money muscle

'cause it's what gets you
paid in barbecue.

If this on, you're dead on.

[chuck] this is our chop.

We add a bit of sauce
and seasoning to it

and we put it to the bottom
of the box

to build the box up...

To present our pork.

But it's gotta have
great flavor too,

because the judges are going
to taste it as well.

If it's in a the box,
it's fair game to be judged.

-Yeah, that's good.
-That's perfect.

Pulled pork is my
least favorite box.

There's just... A lot going on
and it's a short window.

It just gets
a little stressful.

-[imitating angelic noises]
-[man 5] we always
[indistinct]

[carlos] we're working
on our pulled pork.

We're trying to get
the money muscle

sliced up into
little medallion.

Yeah, it maybe a little
bit overcooked.

In this competitions,
there's always something.

Something always goes wrong.

It's red, man.

[carlos] we're having some
problems with our
money muscle.

Our bark is coming off
as we're trying to slice it.

[viondi] we're at 10:50,
carlo.

[carlos grunts]

yeah, we're gonna be
in some troubles with this.

-This is overcooked.
-[chuckles] yeah.

-[viondi] a little overcooked.
-[carlos] so...

I mean, money muscle
is not a requirement.

-Yeah. So we just
gotta pull it.
-So, we just pull it. Yeah.

We're gonna pivot

and go with some other pieces.

[michael] with ten minutes
until the turn in,

all the teams race
to finish their boxes.

We always cut this one close.
Always. We always cut
this one close.

[carlos] feel like
I'm running out of time,

and I don't like to feel
like I'm rushing.

One more piece,
which piece is it gonna be?

Go, run with it.

[chuck] all right, good luck.

Good luck.

[official] 45 seconds!

Rescue smokers.

That looks good.

[robby] we just turned in
our pulled pork box.

It was delicious,

it looked beautiful in a box,
so, we'll see.

-Whoo! Good luck, carrie.
-Good luck.

-What's your name?
-Off the chain.

[carrie] we are feeling really
great about our cooks.

[chuck] the pork has
some really good flavor.

Some good tenderness, so...

I'm expecting really good
things, really big things.

[michael] as the competition
is heating up,

I sneak away to check out

the other side of
the rhythm and ribs festival.

And I run into
country western singer,

hannah dasher,
who's headlining
the main stage

and happens to be
a barbecue fan.

Hannah, what is going on?

[cheers] am I gonna bite?

I just followed
the scent of barbecue

and here I am at tifton.

So, what town are
you from in georgia?

I'm from savannah, georgia.

So, I grew up
with a little mustard...

Barbecue influence.

Uh, they like it a little
sweet over here.

-But, I don't pass up
good hog meat.
-Okay.

[michael] who does?

If you could pick like
one piece of the hog,
what's your favorite?

I don't know.
Don't make me choose now.

Well, the hog
is a magical animal.

I mean,
it gives us everything.

-Hallelujah! Yeah!
-Bacon, ham.

Let me tell you, people are
very excited you're here.

I'm overrated.

[chuckles] me too.

-[both giggle]
-no, you are not.

[michael] the scores are in,

and greg hoyt is ready
to give the finals knock

to the top three
pulled pork teams.

[banging]

[greg] smokin' outlaws,
step out here.

[indistinct chatter]

[michael] the first two knocks
go to smokin outlaws.

[indistinct chatter]

and a 319 q.

Two other teams
at the festival.

Our first one-man
team of the day.

-Thank you.
-[michael] wow, ready to go.

Only one finalist box left
and once again,

greg is walking towards
off the chain
and rescue smokers.

[both cheer]

[michael] and off the chain
gets the second knock
of the day.

-Congratulations!
-[chuck] thank you, thank you.

Thank you. Thank you.

[greg] you got
a little run here.

One more meat.

-[chuck] yes, sir.
-One more meat to go.

Congrats, guys.

-Thank you. Thank you.
-Very nice. Two for two.

We have a final in pulled pork
and a final in pork loin

and it feels fantastic.

[robby] our pork could have
been a little bit less tender.

But we'll be back.

They know where we are,
and they know we're
coming after them.

[michael] with two
categories down,

the teams get busy
finishing the ribs.

What you doing now, robby?

About to wrap ribs.
What are y'all doing?

About to wrap some ribs.

[robby] copycat.

[michael] for rescue smokers,
this is their last chance

to place as a finalist.

[robby] they've been cooking
for exactly two hours.

They've got that
beautiful mahogany red.

[michael] now is the time
for teams to really

differentiate their flavors,

and everyone has their own
take on what's best.

[woman] we do a layer
of brown sugar,

butter and honey.

Lay the ribs on it.

Over top, honey, butter,
brown sugar,

and wrap them up
as tightly as possible

and then we'll throw
them back on the smoke

and really let that set in.

[michael] robby takes
it a step further.

[robby] one thing I use
that I think is unique

is little sweet hot sauce.

What a lot of folks
don't think about

is when somebody's eating
a rib, especially a judge,

and they pick it up,
meat side is up.

Most folks will season later
on the top.

By putting extra flavor
on the bottom,

that hits their palette,
hits their tongue first

and that's what gives them
the pop and the wow.

[michael] and atomic city
smokers have their variation

of sauces and spices.

[kevin] I'm gonna use
a quarter cup of sugar
in the raw.

Quarter cup of
peach pepper jelly.

See, a lot of teams won't even
do this out in the open
like this.

We're not secret.

This has got a little
bit of kick to it.

It's kind of like
a sweet heat.

It's all about like,
layering the flavors.

[michael] and it's back
in the smoker to get
these tender.

[viondi] and we'll put them
back on the smoker

for about another hour or so.

All right. Now we wait
for them to get tender.

[michael] then it's time
for each team

to box the best ribs
for the judges.

And in order to do that,
you need to do
a little tasting.

Well, which ones are
you liking so far?

-These were good?
-They're okay.

[indistinct]

-I don't mind...
-[speaking indistinctly]

maybe s... I don't know.

It's right there,
on the borderline.

Between just right and...

-It's borderline.
-Mm-hmm.

We own these.
We quit thinking about it.

-We're gonna quit cutting.
-Yeah.

Pulled clean.
Really great flavor.

Nice little touch of heat
coming on the back.

I like that slab.

So, we know
we got six to turn in.

That's a good thing.

[michael] they add
a little more sauce

to jazz them up
for the judges,

and then it's into the box.

[carrie] you ready?

[chuck] as I ever will be.

[carrie] what time is it?

[chuck] it's almost 51.

I don't like this...
[indistinct chatter]

after that last deal, we kind
of gotta shook up
a little bit.

-We're trying to recuperate.
-[carlos] yeah.

[viondi] they look good.

I'm happy with it,
and they taste good.

We'll see.

[michael] the teams are
looking for perfection here.

Anything out of place can
knock you out of contention.

[stephanie] I'm gonna
clean the box

and I'll re-sauce.

[robby] a little touch.

'cause I don't think we
cooked a better rib today.

I think they're dead on.

All right, I'm gonna
shut her down.

These are ready for turn in.

-All right. Here we go.
-[indistinct chatter]

okay.

So, here we go, rescue style.

You know, when you're cooking
competition barbecue,

you don't really know how
the judges are gonna react.

Or is it gonna be too spicy?
Is it gonna be too tender?

Or is it not gonna have
enough spice?

It wasn't our day
in pulled pork,

in pork loin,

but hope we will get
a final from the rib.

[official] all right,
who's next?

Atomic city!

[michael] will atomic city
overcome their late start
this morning?

Off the chain.

[michael] will off the chain
get a third call to
the finals today?

One minute!

[viondi] we have
a small margin of error.,

so, if all things being equal,

then it's gonna come
down to appearance

and I thought that our

appearance could
have been better.

[michael] with
the ribs turned in,

all robbie can do

is wait to see if he gets
the coveted knock
on his trailer.

Now, only greg hoyt knows
which three teams

had the best ribs of the day.

This is the last chance
that our teams have to place

in the top three in
the category.

[indistinct chatter, laughter]

I can't talk you into it?

[banging]

[all cheering]

[michael] the first knock goes
to atomic city smokers.

[kevin] holy cow!

Dude, is this because
you were well rested?

Yes! It's because
of the beauty rest.

We had a great alarm
clock this morning too.

Phenomenal. Phenomenal.

-It brought us to this
point right here.
-That's right.

Good job, guys.
Great job, guys.

-Awesome job.
-Yeah! All right.

-[indistinct chatter]
-hey!

[michael] the second knock
goes to flying pig bar-b-que.

And greg starts heading over

towards off the chain
and rescue smokers.

-[banging]
-[excitedly screams] yeah!

[carrie] did robby
just get a final call?

-[chuck] did robby
get a final call?
-I think so.

Wow, really.

-You got a bullet.
-I got a bullet.

-Yeah.
-It's a good thing.

How are you feeling now?

I feel great.

We had awesome
first round ribs.

I think our second are better.

So, we're gonna see
what we can do

and knock it out of park.

We are at tifton
rhythm and ribs.

So, we're gonna
see what happens.

[men laugh]

thank y'all a lot.
Appreciate it.

[indistinct chatter]

our pork was
a little overdone,

but our ribs were literally
off the chain,

no pun intended there.

I can't believe
that our rib box

ended up being the one that
got us into our first call.

We didn't know if we were
gonna crash and burn.

But this is gonna be
absolutely amazing.

And obviously,
it turned out amazing,
'cause we're in the finals.

All right.
Time to get back to work.

-Absolutely.
-That's right.

All right, guys. Thank you.

-[indistinct chatter]
-wow, I mean, come on.

This is getting
really good today.

Off the chain crushed
in the first two.

We're looking for them
to do the full sweep.

They didn't make it with ribs.

Robby got blank the first two.

Made it to the finals
with ribs.

And my boys over at atomic,

who we woke up this morning

because we were afraid
that they overslept,

which they did,

didn't make in the first two
but they brought it with
the ribs and the barrels.

So, now we'll see what's gonna
happen in the finals, man.

Things are heating up.

As the festival winds down,

everyone makes their way
to the main stage,

where they will announce
the top ten winners

in each category and hand
out the prizes.

We're gonna begin with loin.

[michael] the first
category is pork loins.

[announcer] so,
beginning in tenth place,

in their first gba contest,

it's wild west
31 barbecue team.

[michael] counting
down from ten,

the first four teams
are good competitors.

To place in the top ten
out of 30 teams,

you've gotta be doing
something right.

But then, a familiar name.

In fifth place,

the winner of their very own
squilber trophy,

rescue smokers.

Let it go, robby.

[michael] the rescue smokers
get a well-deserved

fifth place award.

I'm a little bit surprised at
the results in the loin today.

I thought we had
a top three loin.

But we're gonna pull off
the grand championship today.

I'm very confident.

[michael] shark bite
takes the fourth spot.

Nice job, guys.

Now, we're down
to the top three.

In third place, in loin,

big butts barbecue.

Moving on to second
place in loin.

Hot ash q.

So, your winner in loin,

off the chain.

[michael] so, off the chain
gets first place in pork loin.

This is a really good
start for them.

And makes it look like they're
the team to beat today.

That's big.

Next category is pulled pork.

The first three teams
collect their awards

and in seventh place...

[announcer] seventh place,
pulled pork,

atomic city smokers.

[michael] a surprise.

Wow!

[kevin] we did have a little
bit of a cinderella story.

I mean, to be woken up by
michael symon, in the tent,

with the cameras
and everybody rolling,

and then to walk out
and be like, "what?"

it seemed like a lot of things
weren't working for us today.

But, in the end,
it all worked out.

[michael] now with only
the top three spots left,

can off the chain get their
second first place call
of the day?

That brings us to our top
three in pulled pork,

319-q

and second place pork.

Smokin' outlaws.

So, that means in first place,
in pork,

the winner of $750
and a trophy,

off the chain.

Their 600 perfect score
just goes to show

how good these cooks are.

[michael] off the chain
comes in first in both,

pork loin and pulled pork.

What a day!

There's only one
category left,

and if their main rival,
robby royale

has any chance of beating them
in the overall,

he's going to need to win big.

So, let's move into that
final category of ribs.

We'll begin in tenth place.

[michael] the ribs
category is underway,

when an underdog strikes
in hot in eight place.

[announcer] in eight
place ribs,

in their first professional
barbecue contest,

pate's pit barbecue.

[michael] yes!

I love it.

Yeah, baby. Yes!

That's gotta be so exciting
for these guys.

Their first competition.

It is may have been our
first competition together,

but it definitely
won't be the last

the future is bright
for pate's pit.

In seventh place,

rollin pit barbecue.

In sixth place,

we've heard this name before,
off the chain.

[michael] off the chain's
hot streak continues.

Followed by 319-q in fifth,
and peach coast in fourth.

Now, the final three in ribs.

In third place,

atomic city smokers.

[michael] atomic city smokers
gets third.

Nicely done, boys.

[kurt] so, as a newer
team out here,

being able to complete with
some of these top upper
echelon teams

that have been here for years.

Feels amazing, right?

But you know what?

It's also equally awesome
to beat them,

and hear our name
instead of their name.

In second place,

rescue smokers.

[michael] rescue smokers
get second place,

and a much needed
win with their ribs.

[announcer] and that means
in first place ribs,

flying pig bar-b-cue.

So, without further ado,

we now go to the final
award of the day.

[michael] the final award is
the reserve grand champion.

This is the team that has
the highest combined score

in all three categories.

Pork loin, pulled pork,
and ribs.

Our reserve champion.

The most consistent
team of the day...

Taking home $1,500,

off the chain.

[michael] you have
two perfect scores,

you won two categories.

When I ate that loin,

it just melted in my mouth,
like, "oh man!

What did I tell you?
I said, "money."

I know.

We had a great
teacher to teach us.

-Robby.
-[michael] oh, I know.

We talk smack
with each other

-but we are the
best of friends.
-No, it's okay.

It's all about
the love in the end.

-Barbecue is love,
that's what barbecue is.
-It is. It is.

100 per cent.

We're still fourth overall
out of this amazing
group of teams.

We're ecstatic
for every one of our friends.

They did what they did.

And a lot of people that
you've worked with

-did really good today.
-Absolutely.

I mean, chuck and carrie,

they're the best team
in the barbecue business

in georgia right now.

-All right.
-So, I'm proud for them.

You could see the joy in you,

-whether you're winning
or losing...
-Absolutely.

...You're just happy
or everybody.

And that is more special
than anything else
in my opinion.

-Thank you, it means a lot.
-No, absolutely.

I had a ball at barbecue usa.

[indistinct]

[michael] rhythm and ribs
in tifton, georgia

did not disappoint.

We made new friends,
we ate fantastic barbecue.

There were upsets,

everything you could ever want
in a barbecue competition,

we had it.

You know why?

Because this is barbecue usa.