Pitmasters Episode 6: BBQ Recipes and Dishes

Christie (Girls Can Grill) and I reached episode 6 of Food Network’s Pitmasters. In this episode we finished the brisket from the previous installment, said goodbye to a couple of competitors, and tackled a “Big Burn” challenge that suited our cooking style. Here’s a clear rundown of what we cooked and what happened in episode 6.

What We Made On Episode 6 of Pitmasters

Episode 6 picked up right where episode 5 left off: our brisket was still on the fire when time ran out. That final “Core Four” turn-in required us to deliver a brisket at the 12-hour mark, with each turn-in earning the winner an extra $1,000 and the overall protein champion taking an additional $3,000. After finishing the brisket, we moved into the “Big Burn” backyard BBQ challenge — our natural environment — where one team would earn $5,000.

Finishing the “Core Four”: Brisket

With limited time and a live fire, a traditional low-and-slow Texas-style brisket wasn’t realistic. Instead, we relied on Christie’s hot-and-fast brisket approach, a competition technique she developed to avoid constant babysitting while still producing great results. We finished the meat directly over the live coals to build a nice bark and give the brisket a classic appearance and flavor despite the accelerated cook. If you want to try a faster method for great brisket, that hot-and-fast technique is a reliable option.

The Judging

Christie delivered the brisket to the judges and came back with mixed feedback. The judges awarded the brisket round to Esaul and Grecia. When scores were added across all four proteins, Matt & Max and Esaul & Grecia ended up tied for the overall lead. Although the episode didn’t show all of the final tabulations on screen, our combined score across the four categories placed us second overall — essentially the Reserve Grand Champion. We were proud of our consistency even though we didn’t take individual wins.

This episode also marked an emotional moment: Denzel & Reggie were eliminated. After days of cooking, little sleep, and shared pressure, the group really does feel like a family, so saying goodbye was tough.

The “Big Burn”: Backyard BBQ

The Big Burn challenge was Backyard BBQ: one protein and two sides, served to both the judges and our fellow competitors. The prize was $5,000 for the winning team. The organizers surprised us with a small mercy — we got to sleep first — which, after an intense week, felt like a gift almost as valuable as the cash prize.

What We Made

For backyard barbecue, we focused on food that feels at home at a family cookout: approachable, shareable, and full of flavor. Our aim was to serve dishes we’d happily put on a backyard table for friends and family, not to chase technical points that don’t translate to everyday grilling.

Dry Rub Salmon with Mango Salsa

For protein we made a live-fire version of my cedar plank salmon with mango salsa. The dry rub combines brown sugar, black pepper, coarse sea salt, dried basil, garlic powder, smoked paprika, and lime zest — a sweet-smoky mix with a bright finish. The salmon is topped with a fresh mango salsa made from ripe mango, roasted red bell pepper, cilantro, and lime juice. The contrast of rich, fatty salmon with a cold, vibrant salsa works beautifully for a backyard setting.

Seafood Salad Deviled Eggs

Christie’s seafood salad deviled eggs are a loaded, grilled-up take on a classic. She smokes and chops shrimp, folds it with lump crab, minced celery, and shallot, and mixes that into a creamy base of mayo and mustard blended with the mashed yolks. The eggs are fiddly to prepare under pressure, but the smoky seafood bite is well worth the effort.

Mountain Berry Chocolate Cake

For the second side we brought dessert: a chocolate-berry Dutch oven cobbler that my son Max always requests for his birthday. Berry filling goes in the bottom of the Dutch oven, with a chocolate batter poured on top. It bakes into a chewy, crackly crust with gooey chocolate pockets beneath — a campfire-style cake that tastes like a dessert you’d make on a trip with family and friends.

The Judging

For the backyard round we ate alongside the other teams, and the camaraderie made for a warm, supportive atmosphere as everyone tasted each other’s food. The judges, however, were more critical on camera. TV editing and rising expectations can make critiques feel harsher than they played out in person. Despite their comments, we stood by our menu: these are the dishes we’d serve in our own backyards, and they reflect the flavors our family loves.

The Results

We didn’t walk away with the $5,000 prize for the Backyard BBQ. While the judges weren’t as impressed with this round as we hoped, we were proud of the menu and the way it represented our style: real, family-oriented barbecue. And on a personal note, I’m pretty sure Max will still ask for his chocolate-berry cake on his next birthday.

Cook with the Pitmasters!

Thanks for following our journey through episode 6 of Pitmasters. New episodes air on Food Network each week; check your local listings for times. Come back next week to see whether we advanced and to follow more recipes, tips, and behind-the-scenes moments from the competition.