When I spoke to Tyler Salyer of Memphis’ Big Mouth Smokers several weeks ago about competing on TLC’s BBQ Pitmasters, I ventured a guess as to the secret ingredient for the Pitfire elimination round.
“Kangeroo?”
“Funny you should say that,” answered Salyer.
The ingredient turned out to be frog legs, and it was what did in the Big Mouth Smokers.
The team, made up of twentysomething teachers, were cast as the newbies against the more seasoned Wood Chicks, A Boy and His BBQ, and 3 EYZ BBQ.
The episode, which aired last Thursday, was brutal. All four teams were a bit flummoxed with how to prepare the episode’s main dish, turducken, and there was more flop sweat all around when the Pitfire challenge ingredient was announced.
Salyer, leading his team, was confident and knowledgeable. But he was also realistic. When Big Mouth’s frog legs were presented to the judges — Art Smith, Warren Sapp, and Myron Mixon — just this side of raw, the team was asked to leave, their turduckens seemingly never to pass the judges lips …
In the aftermath, Salyer took the time to answer some questions.
How’d you think you came off?
After watching the show, we’re happy with how we came off. We knew what we were doing with the turducken, but had no clue what to do with the frog legs. I think we came off as competent and not a team that just walked out of the woods.
