Watching a local guy go from backyard ribs to winning a small comp in under a year
There's this guy in my town, Mike, who used to post pictures of decent but basic ribs on our local food group. About eight months ago, he started posting about focusing on just one cut, beef short ribs, and documenting every cook. He went from a basic kettle grill to a proper offset smoker, a Lang 36, and you could see the bark and smoke ring get way better each time. He won the 'People's Choice' at the Fall Fest cook-off last weekend, and I think the change was just that total focus on one thing instead of trying to master everything at once. Has anyone else seen a pitmaster make a big jump by narrowing their focus like that?