As noted in our previous post, last night's conclusion of TLC's BBQ Pitmasters featured an epic whole hog battle that ended with Shad Kirton of A Boy & His BBQ squeeking out a victory over reigning Memphis in May whole hog champion Melissa Cookston of Yazoo's Delta Q.  We grabbed the newly crowned Pitmaster for a quick Q & A that can be found below.  Also be sure to check out Melissa's Q & A here.

(photo courtesy of Kingsford)

Smoke In Da Eye comments:  Before we get in to your hard fought victory, let's back up to the episode that got you to the finals.  I'm not sure if many people know but I believe you didn't find out that you were on that episode until the day before the shoot.  How'd you get everything together and out to California in 24 hours?  It seems like you were at a disadvantage before it even started, no?

Shad Kirton replies:  To start there was a mix-up on the dates for the first episode. I got a call at 8pm on Thursday telling me that we were to be on set at 2pm Friday. Well after about 4 hours of being on the phone I had plane tickets, hotel and equipment lined up. The name of a guy was given to me, Dale Ginos out of Oceanside, CA. I talked to him for a total of about 5 minutes before meeting him Friday evening when we arrived. So myself and my wife, Angie worked lunch at the restaurant Friday and then hopped a plane to CA with a cooler in tow that contained only about a forth of the stuff I wanted to take with me.

To be honest with you I kinda liked being in that position because in my career I have found that I do some of my best work when my back is up against the wall.


SIDE:  You created some nice looking frog legs then for the final dish you opted against the traditional version of a turducken and created a sort of roulade.  In hindsight, do you think your formal culinary training was the difference between going home and $100,000?

SK:  I would have to say that my culinary back round made me a little nervous. I sometimes think to far outside the box. So I was not sure how the judges were going to respond.


SIDE:  So on to the finals.  It's early July, you're out in the middle of nowhere California in 100 degree heat and you're told you have to cook whole hog against not only Firehouse BBQ, Ponderosa BBQ and Smokin' Triggers, but against the reigning Memphis in May whole hog champion, Michelle Cookston and Yazoo's Delta Q.  What made you sweat more, the heat or the other finalists? 

SK:  I would have to say that the other cooks made me sweat more then the heat did. 


SIDE:  Had you cook against any of the other four teams previously?

SK:  I have cooked against Moe and Johnny before and have known them for years. They are both good friends!


SIDE:  And what was more challenging, cooking on the cinder block pit or getting it done in only eight hours?

SK:  The cinder pit was more of the challenge. Just because I was not sure how the heat was going to hold. The pig was not that big so I knew if I could get the heat to hold steady I would be okay.


SIDE:  So the hog is done, it's down to you, Johnny and Melissa, and your tenderloin is overdone.  Were you still feeling like you had a solid shot at it as judging is about to begin?

SK:  Knowing that my loins were over done was a big deal. I know that Melissa was not going to make that mistake so I was starting to get sick to my stomach. 


SIDE:  Now on to the bird.  I must say that I was questioning your decision to go with pulled chicken against those other cooks.  What was the rationale?

SK:  Okay chicken, which by the way has been our worst category for the past year and a half. When they brought them out my knees got weak and sinking feeling came over me. The one thing that the judges had said in my episode was 'traditional BBQ'. Well that is what I tried to do, but with a little twist on presentation. I wanted to do a charred piece (hind-quarters), a sliced (breasts) and then a mix of both in a pulled. I thought that if I could pull it off that it would show that I know my way around the pit and bird. 


SIDE:  And here we are today.  The money aside, would you do it again next year if you had the chance? 

SK:  Hell yes I would do it again it was a blast even without the cash!!!


SIDE:  Any plans for the $100,000?  Maybe pimp out the pig mobile (check it out in the opening of our American Royal video below)?

SK:  As far as the $100,000 I will pay some bills, put some away for the kids and maybe do some work on our comp. trailer. The bus will stay the way it is, Angie already thinks that I have dumped to much money into it.


SIDE:  Where are you keeping that big old Kingsford trophy that got so much airplay?

SK:  The trophy is going to be displayed proudly in the new location of Smokey D's BBQ in Des Moines, IA. Not sure if you knew but me and Angie are co-owners with Darren and Sherry Warth. But that is another story.


SIDE:  How about an update on your new restaurant and upcoming plans for A Boy & His BBQ?

SK:  The new restaurant just opened 3 weeks ago and we have not been able to stop running since. Which is totally awesome. It has about 230 seats, full bar and a 150 seat banquet room.

As far as A Boy and His BBQ, I plan on going to the Royal next week but that will be the last one for the year. Next year is to far away to plan for.


SIDE:  And finally, anything you’d like to see done differently should BBQ Pitmasters come back for a third season?

SK:  The only thing that I would change would be the fact that someone is booted after the first challenge. I think that they could get enough drama from other stuff and focus on the cooking. I like the fact that they made all of us think out side the box! It is NOT a KCBS contest for those who are up-set about the change in format. But they should do a points system with all the challenges and maybe make one of them a tie-breaker challenge or go into a sudden death challenge. Who knows?

Thanks for your time, Shad, and congratulations once again.