BBQ High (2024) s01e06 Episode Script

And now we're here.
Let's get it.
[Cami] So I'm at state
and I'm freaking out.
I'm like, wow,
this is a major, major thing.
I want to bring
that big old trophy home.
Also have some bragging rights
and finish out my season
with high school barbecue
with a bang.
[Marc]
This is like a football player
who's in high school.
His last game's coming up.
Gonna try to, you know,
hit the game winning pass.
This is my last game.
I'm gonna make
this epic, bro.
[Emery] I really just want
to leave a legacy behind
and actually put Granbury's
name on the high school
barbecue map.
[Zane]
The emotions are high.
I had second place overall
and I got first
place ribs the last year.
[girl] So scary,
and there's like
more teams this time.
Literally 400
people competing,
[Zane]
We're a little worried.
I mean, it would be
a little embarrassing
if we do great
last year
and horrible this year,
anything could go wrong.
Anything could go right.
[air horn blows]
[Cami] Regional competitions,
we're competing with about
20-15 teams all year,
and then you get to state,
there's almost 100 different
teams from all across Texas.
[boy] At state, the teams
make the same five categories
dessert, beans, chicken,
ribs and brisket,
and they turn them in
in that order.
[all cheering]
It takes a lot of time to
judge that many products.
We have eight tables
with five or seven
judges per table.
[Emery] They have scholarship
money for the top
three teams that place
and it's over $65,000.
That is crazy,
like it's a lot of money.
Y'all have accomplished
so much throughout
the whole year.
We made it to state.
We made it this far.
What's the game plan
for the weather?
To keep the fire going strong.
Hey, chef,
crank it all the way up.
[Marc] According to the rules,
You can't have your fire die.
Once you start the fire,
you're not allowed
to restart the fire.
Not only that,
but it just stops
to cook in general.
So it's really important
that we have
our fire consistent.
[Coach Beasley] Lights on.
It's time
to put the gloves on.
It's time to fight.
Let's go! You do you.
I will. I know.
Our strategy going into state
was to stay who we are,
Ben Barber.
Do what we do best.
If your recipe is not broken,
you don't fix it.
'Cause right now
you're on the big stage.
We're not gonna change
something at that point.
Then you're setting yourself
up for failure.
[man] Diego, let's go.
[Diego] I just don't want
this thing to spill.
It's-- Diego, put it--
Why did I get one of
the biggest chickens
in the world?
I told you.
It can't fit in there.
It can.
No. Go ahead.
Keep on going.
We're not really risk takers
on Phat's barbecue.
We just like to
keep it consistent.
The rub,
seasoning for the brisket
and ribs are all the same.
It kind of goes for,
like a sweet and tangy
flavor profile,
and the injection
has the seasoning in it.
Oh, yeah,
so we had a team member
who, uh, who quit
Yeah, so I'm in charge
of brisket and ribs now.
I was always on ribs,
but I mean,
I'm not gonna lie.
I mean,
it's pretty high stress.
We have a title to uphold.
I gotta make sure I actually
do the job correctly.
[Coach Beasley]
You got your season
pretty even on.
-Yeah, I did, um
-Kosher salt?
Kosher salt, pepper,
seasoned salt,
on both sides, so.
-Zane's got to do
two meats, so
-He knows what to do.
We try and cook the ribs
for at least
four and a half hours.
And then you're talking about
a brisket that we're trying
to cook in six hours.
Brisket on.
So time management
is very important.
But if Zane focuses
and gets in that zone,
and do what he know,
he needs to do
I believe Zane
could come out on top.
Y'all, come on,
y'all up against the clock.
[Emery]
I should be asleep right now.
I went to state last year
and I placed 30th
with my chicken,
and this time I'm really
hoping for top 10.
Loud and proud barbecue!
[Emery] We owe it
to Miss Langdon,
just everything
that she's done for us,
I feel like we owe her
at least getting our name
called once.
-How are you feeling?
-I'm ready.
I'm excited.
Ready? Excited?
-Yeah.
-Are you awake yet?
-A little.
-Ish?
Hey, you got this. Okay?
[Coach Langdon]
I think that
the state championship
is an opportunity for us
to really solidify our name
as one of those that people
go, "Oh, man!
"Granbury's here,
they're in the house."
Do we, uh, know
where the salt went?
Found it.
When I get my chicken,
the first thing I do is put it
in a homemade brine
of chicken rub,
two cups of kosher salt
and eight cups of water.
Just brining right now.
At regionals,
all of my comment cards
that I've received back
have said that my chicken
has a great flavor,
but the skin was too chewy.
And so I've decided
to blowtorch
the skin on my chicken.
[Coach Langdon]
There you go.
-Did you see? Yeah
-Hey, you saw that?
Like tightened up
a little bit.
Ho-ho-ho-ho, ho-ho!
I'm really just trying
to get this skin crispy.
The blowtorch,
it's never been used this
way at competition,
and I hope it works.
Here we go.
Every competition,
I name the chicken.
[Coach Langdon] What did
you name this chicken?
[Cami] I think we're going
with Sandy today
after Sandra, my grandmother.
Where did those tiny pins go?
Ah! Heck, no!
Ugh! Oh, God.
I forgot my chicken pins,
the one thing that
will actually keep the skin
held down while I cook it.
Argh! What am I gonna do?
[man]
What's your plan with dessert?
[girl] So you start now--
Try to be done by- 20,- 30.
[man] Okay.
Okay, let's do it.
Dessert is first turn in,
so I'm gonna
be pressed for time.
My dessert has been placing
inconsistently for
the last three years.
Previously at state
I have made 11th
and 14th place.
You get really good comments
about the texture
and the flavor,
but the appearance is always
just a little bit sad.
It never looks exactly
how I want it to.
I've been working
on the aesthetics,
so we could kind of
get a couple of extra points
in that category.
But I've been thrown
this huge curveball.
[Zach] Cami.
[Cami] Yeah.
[Zach]
Did you switch from cherries
to raspberries?
[Cami] Yeah.
It is a massive difference,
and it's not one
that I necessarily like.
But if we're not in season,
you can't use the can.
We can't even ship them in.
-Oh, man!
-Let's go!
Oh, y'all need to get those.
[Coach Goodman] This year,
the rules for desserts
have changed a little bit.
There can't
be canned fruit.
There can't be fruit
out of a jar, however,
fresh cherries
are only in season
from May to August, period.
I assumed that someone
somewhere is growing a cherry
that I could order online,
but it was not to be.
So we decided to go ahead
and use some
macerated raspberry.
[Cami] This is the first time
I've ever used raspberries
in this cake.
First time I've ever
used anything
different than cherries,
and it's a state competition.
Raspberries,
they're a little less juicy,
a little less sweet,
and they're gonna
affect the flavor.
Yes, it's at heat.
If we do win state,
it's gonna help my school
to start taking
the barbecue team
more seriously.
No pressure or anything.
Cakes are going in the oven.
All right,
-David.
-[David] Yeah.
-Knife.
-Knife? It's on my table.
[Marc] I did not place at all
at the ribs last year
at state.
Right now what I've really
just worked on
and what I'm about to perfect
is my bark
and my tenderness.
[judge 1]
I like the bark on there.
[judge 2]
I think it might be
a little too much pepper.
So I think I'm not gonna
add the double pepper
to the classic seasoning.
And I'm only gonna add it
as another layer.
There you go.
I am trying something new.
I'll blend in my own pepper,
I think it'll be pretty good.
I take peppercorns.
I put them in a spice blender
and I [vocalizing]
spice it up a little bit.
But hopefully
it's not gonna mess it up
because grinding pepper
kind of has
a little different taste
than just
using pre-cut pepper.
There's gonna be like
some parts chunky,
some parts real fine.
Yes, sir.
My mama!
All right, ribs are headed in.
It's real risky
to be changing stuff
last minute.
I really want this win
for the team.
You don't want to be
the one that messes up.
[Emery] I'm starting
to cut my chicken,
filling it with the injection
and putting the rub on it.
I use homemade chicken stock
and the jalapenos.
I'm really trying to
pump up the brush
and the thigh.
This year,
I'm really hoping for top 10.
I just want Granbury
to get a bigger name,
and hopefully us winning
something here
can show that we can
actually cook some good food
and pass down
to the underclassmen,
and hopefully
they'll carry on the legacy.
The next step
is to get the skin crispy.
I love the spine on,
on this chicken.
Now I have to use pins on it.
I have to keep the skin
held down while I cook it.
Normally I use metal skewers,
but I forgot them.
But mistakes happen,
and you have to learn
how to adjust to them.
So I have
these bamboo skewers.
I soak them in water
so they don't burn
when I put them in the smoker.
How are your chickens in, Em?
-Can I put them on my little--
-I can't hear you.
Can I put my chickens
on my table?
I've got a new hashtag today,
hashtag stressing
from 20 feet away.
State.
We have to stay 20 feet away
because they really want
to see the kids
be able to showcase and prove
that they are doing it
100% on their own.
The coaches
can taste the food,
but the kids have
to bring it over to us.
Gone too far away.
Today is like one of
them stack days that you've
been thinking about all year,
you know.
[Brysen] We got prom today.
We got our barbecue
state day.
You excited for prom?
Yeah, man, it's a big day.
Are you also leaving early?
-Yeah. My mom's taking me.
-Okay.
Coincidentally, state is
the same day as prom,
but I got a plan.
Once I do the ribs,
I'm gonna leave.
It's a three hour
drive back, so,
that'll give me enough time
to shower all the smoke off.
Put on my cologne.
I got a nice collection.
See, Francesca
come out in a nice dress.
She got a nice dress.
[Zach] Who was scheduled it
on the same day
as barbecue, bro?
I don't know.
We need to talk to them.
[Zach] I got beef
with them right now.
Brysen's a great
friend to have.
I've known Brysen
since the seventh grade.
He's the one
who actually told me
about the barbecue club.
So if Brysen
wasn't there for me
and didn't call me,
I would never be
where I'm that right now.
I want to stay for awards.
But, you know,
it's one of those things
where it's like
you can't miss prom,
you know what I mean?
All right.
Making the whipped cream.
Sprinkle--
Sprinkle a little powdered
sugar in there.
Mm
What is going on with this?
I just don't like it.
Too much sugar.
It's just not tasting
normal right now.
It's just not tasting
likethe same.
She's got 20 minutes.
-I know.
-[Cami] I think I'm gonna
put pineapple juice in it.
All right. I don't know.
I think I just
screwed up major.
Why?
I put pineapple juice in this,
but I forgot pineapple juice
is super acidic,
and it breaks down dairy.
-Yes.
-Yeah.
-[Zach] That's--
-Why did I do that?
Do you think that's like,
too separated?
[Zach] No. It might
get worse over time though.
It's okay 'cause
it tastes way better now.
I'm gonna decorate now.
You got 15 minutes.
[Cami]
Zack, I'm so nervous.
My gosh.
Okay, I can wipe it up
if I screw it up.
[Zach] Perfect.
[Cami] Yay!
[horn tooting]
Yeah, I gotta be walking,
like now.
I want to outdo everybody
with the appearance
of the cake
and the texture and the taste.
I want to bring home
that big old trophy
to my school.
[man] Five minutes.
[Cami] I don't know how
the judges were gonna
like the raspberries,
because the cherries are just
so important to the dessert.
That's like taking away
half the shebang.
It might cost me first place.
Good luck.
And the weight is gone!
[woman] Time check,
09, it is.
[Coach Beasley]
The beans are looking good.
They got-- They got a kick.
We're in central Texas,
so they like salt and pepper,
so I hope they like pepper.
It just needs
another flavor
-besides pepper, and chili.
-Yes.
[Coach Beasley]
Sugar is a good
balancer for spicy.
[Zane] Pressure!
-There.
-11 minutes
till beans turn in.
It's good. Don't touch it.
That's good? Yes, chef.
Yay! Recovery!
[horn tooting]
Do you need me to go with you,
or should I wrap my ribs now?
-Go wrap the ribs.
-Appreciate it.
Everybody, let's move.
Let's get it. Let's get it.
Bean walking!
[all] Bean walking!
I'm burning
my tongue right now.
And you can taste
the chili peppers for sure.
Oh, my God, the fire!
This guy!
[grunts]
If the fire dies,
then we're out
of the competition.
Whenever you're getting
a real cloudy smoke,
either something is in
your smoker that
it's not supposed to be,
or your fire's dead.
And if you open that box
and you see that fire,
it's dead,
you're kind of screwed.
I caught it
at the perfect time.
I blew into it.
Look at the temperature.
Look at the temperature.
We're at 150.
But I blew into it.
[Marc]
Brysen practically killed it.
I'm gonna put in a few logs,
let it rise back up.
[Coach "A"] To have
that fire drop that fast,
and then for us
to have to control it
and bring it back up,
it's gonna affect
the cooking time.
It's gonna affect
the flavor also,
because when you restart
a fire over ashes,
and you add
that oxygen back to it,
it kind of blows all the ashes
and dirty smoke into your pit,
which is going to give it
an ashy, burnt taste to it,
and that's not-- Obviously,
that's what we want.
-Brysen!
-What?
The fire's dead.
-No, it's not. Look at it.
-I blew it back up to life.
-Okay, thanks.
-[Marc] Why aren't we paying
attention to the fire?
Don't say,
"Okay, thanks."
-This is your job.
-What are you mean?
Answer my question.
Answer my question.
Is it your job? Don't--
I walked away
and turned in the beans.
Okay. But still.
You should have maybe
tossed a few logs in,
because you're missing up
my cook,
you're messing up your cook.
You're messing up
the morale of the team.
Stop!
[Brysen] How am I
messing up my cook?
What do you mean?
Your fire was dead.
I already told you thank you.
Pay attention to your fire.
First off,
I understand your frustration,
but you've got
no business going off
on anybody like that.
-It's all of y'all's fault.
-Okay.
So I need you to go up there
and apologize.
-[Marc] Okay.
-All right.
-Brysen.
-[Brysen] What?
I didn't mean to yell at you.
That's not bad, okay?
Whatever. Like for all I know,
I didn't appreciate
that at all.
[Marc] I understand.
I completely understand.
You made me look
like a punk, dude.
-Okay.
-That's not fair.
-I know.
I apologize. I understand.
-All right.
-I understand.
-Enough of that.
[Marc] It's my fault that
the fire was dead, too.
We're all gonna need
to take care of this fire.
We all need to work
together on this.
I apologize.
There's a lot at stake
at state.
We're all under pressure.
But me and Brysen
treat each other like family.
You know,
I've known him for so long.
That's my brother.
That's my guy.
How's she looking?
[Brysen] She's looking
like a skeleton. That's crazy.
I think we just need
to work together and try
to get this out of the way.
-That's what
we're here for, right?
-Exactly.
[Emery] Now that I let
the skewers soak in water,
they're not gonna burn.
So I can take it
and pin it.
Come on!
Using the bamboo skewers,
I only have one question
about it and it's
Is it going to leave
a hole in the skin
because of how thick it is?
Because all my injection
could come out.
It's a bit uncomfortable
trying something new
at state.
[Coach Landon]
What's your temp at?
If you're good, go!
[Emery] The internal cooking
temperature for chicken's 165.
Normally it takes one
and a half hours.
I love you.
You're doing great.
-Thanks.
-You are
[Marc]
All right, let's bend it.
Come on. Close.
Let's check 'em out.
I need to get
this tenderness on point.
I'd be struggling with that.
Right now
I'm going purely off of time.
But do take it out
and bend it
to see how it feels.
You can see obviously,
it's pretty stiff.
But like up here,
that ain't got
enough time on it.
So we're gonna wrap it back up
and let it go.
Hey, Marc. You got
one hour, thirty, right?
Okay. These are gonna
need more time.
We need to hurry them up
because I need some rest time.
They're not done yet.
I don't know why
they're cooking so slow.
Maybe it's 'cause
the heat went down
a little bit earlier,
but I just wanna rest time.
Minimum is 20 minutes.
Rest time always
let's the juice re-soak,
and if I cut it right into it,
and I serve it like that,
the judges are gonna see it.
There's gonna
be juice everywhere.
And it's gonna be like,
the driest piece of meat ever.
Here we go.
Mm
Mm.
It's at
165.
Spot on.
[horn tooting]
[Emery] I want my chicken
to be the best of the best,
and I want it to be able
to not have chewy skin.
I came up with this idea
last practice of blow torching
the chicken
make the skin more crispier.
Because you're applying
direct heat to the chicken.
I was nervous
the bamboo skewers
would make holes in the skin.
But with my blowtorch,
those holes closed up.
Can someone come
tell me if I'm missing spots?
Pour some more,
like, right on top
of the breast right here.
[Emery] Hmm. It's not
seasoning so well.
Seven minutes
till the window closes.
Get that bird
in there, let's go.
Was it set really nice?
Yeah? It's pretty.
I love the glaze,
that look that it's got.
Yeah, I think
you did a great job.
-Thanks.
-Proud of you.
-Thanks.
-Good job, Sandy.
Whoo! Let's go, Sandy!
[Emery] That is my
last chicken turn-in and
Oh, I'm so sad.
Oh, my gosh,
that's crazy to think about.
The skin was definitely
where I wanted it
using the blowtorch.
Seeing success in your journey
of trying to figure out
what you're doing wrong,
it's awesome.
And just being able
to finally achieve something
that you've been
working towards.
I'm just excited
to hear the results
and see where I've placed.
There's no going back.
[Zane] All right.
[Kadyn] Hey, Zane,
want me to help?
[Zane] Yeah, can you grab
the spritz, please?
[Kadyn] Yeah, which one?
[Zane] Not that one,
that's empty.
-Thank you.
-Yep.
My job really is to make sure
the ribs are wrapped tight,
the brisket is wrapped tight.
Okay, let's see.
It's time for y'all
to wrap y'all brisket
and go ahead
and crank that up.
All right. Take it.
[Beasley] That last practice,
I had a training format
for 'em to use wood
to practice wrapping brisket.
From what I see, it worked.
They finally got
the concept of how to do it.
-Huzzah!
Look how pretty she is.
-[Zane] I wanna smoke her.
[Kadyn] Little
silver football.
[Gus] Come on, Marc!
Look, but like right here,
them bones ain't even exposed.
I want to give it more time.
Okay, okay.
Not that good.
It needs more time.
It needs way more time.
I'd give it, like,
another 30 minutes to an hour,
and I still got to glaze,
and I still gotta rest.
I'm worried they're not
as tender as I want 'em to be.
All right, we're glazing!
Time check.
[Brysen] We have 30 minutes
until the ribs turn-in.
Brush. Appreciate it.
We're really cutting it short
on time right now.
Let's send him in.
I know, I'm gonna have
about five minutes to cook.
Just cook off that glaze
and let it rest
for about 20 minutes.
Make sure that your ribs
are symmetrical,
they look nice,
they've got a nice coating on.
Let's go, let's go! [claps]
[Zane] Doing two meats
in one comp, it's a lot
of time management.
You have to keep,
in your head, a mental clock.
You know,
winning state finals,
yeah, just kind of
a resume builder.
If I want to open up
my own restaurant,
you know,
number one ribs in Texas,
people will be drawn to that.
So it's not
just bragging rights,
you know, it's my future.
Those suckers are steamin'.
They felt great,
they felt tender.
They're hot, steamy.
I can't be too overconfident,
but, you know, I don't try
to doubt myself ever.
I'm trying not to be
too heavy handed with it,
with the sauce.
-[Diego] Yeah.
-[Zane] A light, soft brush.
Fifteen minutes
to ribs turn-in, guys.
Let's go!
[exhales]
Oh, yeah,
they're looking good.
Looking real good right now.
Bright color.
Exactly what I want.
[Coach A] Come on, Marc.
We got 15 minutes.
[Marc] Okay.
Maximum, like,
a 10-minute rest.
This isn't
Oopsie.
[Beasley] Y'all
got five minutes!
You got five minutes
to get it up there!
[Zane] It's- 25,
we have till- 40!
You right, you right.
I'm ahead of schedule.
You right.
[Zane] Lock in!
It's okay,
my mind's in the game.
My mind's in the game,
that's what matters.
[Rob] I'mma miss
the funny times.
[Beasley] I'll miss
the comedian.
-He's a comedian.
-Yeah, I'mma miss it.
Hold up.
I'mma miss the back and forth
between him and Paul,
watching them, being like,
"Man, these dudes
don't ever stop."
[Beasley] All good things
must come to an end.
Dang!
[air horn blowing]
[Zane] I think, maybe,
it's turn-in time.
Let's go, it's time to move.
You know, towards
the end of the game
this is when your adrenaline
starts pumping,
you're just ready for the end.
They're tender.
Bark's looking beautiful.
Yeah, nice, thick peppercorn.
-[Brysen] Good job, Marc.
-[Marc] Appreciate it.
[Brysen] Looks awesome, dude.
[Marc] It feels good
slicing into my last rack,
knowing that I made
something good
out of a short amount of time.
[Zane] So I would do
I would take this one out
[Kadyn] Yeah, I was like--
And then
put those three in, yep.
[Coach A] You got
five minutes, guys.
Five minutes. Heard.
[Coach A] Five minutes
till window closes.
That's tender.
You did your thing!
-That's nice.
-Beautiful, Marc.
-Those look really good.
-Thank you.
-[Gus] Can I have one?
-No.
[Coach A] All right, go.
Let's go.
-All right, go.
-All right, ladies, let's go.
[crowd cheering
and applauding]
-Let's get it.
-Go, Marc, go.
-Whoo!
-Good luck!
[Marc] You're just thinking,
"Did I do this right?
Is there anything I forgot?"
You get hit with a lot
of different emotions
and you also get hit
with "Oh, I did good,"
and then you're also like,
"Did I do good?"
[Zane] I've been
prepping for this
for the past year.
Now I'm just praying
to the barbecue gods
that the judges like 'em.
[Michael] All right,
moment of truth, huh?
-That's good.
-[Marc] Are they tender?
-Oh, yeah.
-[Marc] Like, perfect tender?
Take a bite.
[Marc] Oh, that's good.
-[Michael] The peppery taste
is really good.
-[Marc] Okay.
We know what time it is.
Prom time.
I'm gonna get my stuff
and I'm out.
I'm not staying
for the awards.
I wanna stay for the awards,
'cause imagine
I do win something good.
That's what I got
Damion for, though.
They're gonna FaceTime me.
Hopefully I get
something good. I'm praying.
I wanna say thank you
to everybody here.
I wanna thank Chef A.
You pour
too much stuff into us
just for us
to be annoying to you.
I wanna say
that we're thankful for it.
Thank y'all, man.
Y'all are the ones
that did all the hard work.
I'm just here.
-[boys cheering] Chef.
-Yeah.
-Thank you!
-[all applauding]
-[Brysen] I gotta say goodbye.
-[Marc] Hey,
I'll see y'all later.
-Bye, Marc.
-[Marc] Bye-bye.
See you, Marc.
[Marc] I do feel some guilt
about leaving early.
I worked a lot
with these guys.
It's a little sad
to not be able
to be there with them,
but I did my job,
turned in my ribs.
It's time for prom.
[air horn blowing]
-[Zane] Bro
-[air horn blowing]
[Beasley] It's
a lot of pressure.
[Zane] Gently.
I don't know how your fingers
aren't burning off.
Oh, they are.
I just lose feeling
after a while.
I don't know
if that's too thick.
I don't know.
[Kadyn] It might be
a little too thick.
Everyone knows Phat's BBQ,
and so, you know,
we have a title to uphold.
It's evidently
a lot of pressure.
-That's good.
-Okay.
Two minutes. Let's go.
That looks pretty, Noe.
Go.
You know,
I'm proud that I handled
both brisket and ribs.
You know,
it's my last turn-in,
my last hurrah
at barbecue.
You know,
it's a little emotional.
We go there as a team,
we walk back as a team.
So it's definitely,
you know, a little surreal
that now it's done.
All right! Yay!
Congratulations, baby.
[Zane] Awards at State,
you know,
it's like graduation day
for seniors, but for barbecue.
The top 10 of each category
gets their name called up
on stage.
And then you get a trophy
for each individual category
top fives.
[Cami] Those
belt buckles are cool.
I'd wear it to sleep,
I'd wear it to the beach.
[Zach] Wear it everywhere
so everyone knows you're--
Everyone knows
I'm a barbecue champion
no matter where I go.
God!
Going into the awards,
I'm nervous.
This is a lot of teams.
Okay, here we go.
All right,
let's rock and roll!
[all cheering]
We're going to start
with dessert.
Tenth place. Meat the Creek.
Ninth place in dessert
Sixth place
Third place
Second place in dessert
Lamesa Smoke Squad!
[people cheering]
[Goodman] You don't
wanna hear your name
on ten, nine, eight,
seven, six, five.
You don't wanna hear your name
till the last one.
Here's the problem, though.
If you waited
till the last one,
it's either now or nothing.
Uno, first place in dessert
I feel like I ate a rock.
Burnt Offerings.
-Good job.
-[people cheering]
It's okay.
[sighs]
I didn't make top 10.
We didn't get
to use the cherries.
I think that was
a fatal flaw right there.
I feel as though
maybe I let down my team.
Growing up being homeschooled,
I always kind of felt like
maybe an odd thumb out.
Barbecue has been
my community in high school.
It's been so great
getting recognition at school
for the barbecue team
and being able to be
a part of a community
that not only accepts me
but encourages me
to be my best.
Ah, pinto beans
Ninth place.
Phat's BBQ Team.
[people cheering
and applauding]
[Beasley] There's
98 teams out here.
Placing ninth in beans,
that's still a victory.
Congratulations.
Ninth place in beans.
[cheering]
Now people like
sugar in their beans in Texas
and they don't even know it.
[Chuck] Number 3 in chicken.
In the yard bird,
in the cluck-cluck
Oh, God.
[groans anxiously]
Meat the Flintstones.
[audience cheering]
Second place in the chicken
Saucy Lady Lobos, Team Black.
I give up.
Come on, dude.
First place
in the High School BBQ Inc.
2024 State Championship
in the chicken
HWY 359 Smoke!
I'm very confused and lost
because I thought we did
really good.
We're gonna
round out the chicken
from 11 through 30th.
State is very different
than regional competitions
just because 1st through 10th
for each category
gets announced
and called onto the stage,
11 through 30th
get their ticket numbers
announced.
So you at least know
if you're getting
in the top 30.
[Chuck] Here we go.
1-0-5-0-2-7.
So I got 13th overall.
I know I was hoping
for top 10,
but it's pretty good,
like it's right there.
Even though we didn't
get any scholarships,
I definitely take it as a win.
[Damion speaking]
[indistinct conversation]
Okay, we're gonna move on.
We got pork spare ribs.
Yes, sir.
I got first place ribs
last year.
I'm here to, you know,
defend the title.
It's a lot of pressure,
I don't have a next chance.
All right, here we go, guys.
It's the piggy-piggy.
Okay, third place
in piggy-piggy.
205 Pitmasters, Team Smoke.
All right, second place,
pork spare ribs
The Woodlums.
Yeah
Zane won number one
in state last year,
and I'm for Zane
to duplicate that.
We tasted those ribs.
[both] Those ribs were good.
All right, first place
in pork spare ribs
BBQ Barbarians!
I'm not really feeling
too good that my ribs
didn't place.
Put in a lot of work.
Obviously, I'm just gonna
have to move on from it.
I didn't place,
judges didn't like my food.
Maybe there was
something wrong with it.
And the worst part is
that at State, you don't get
no comment card.
I'll never learn
what I did wrong.
[whooping triumphantly]
Winning last year
kind of makes you crave
to win more.
1-0-4-9-7-2.
All right, we got
I really was not happy
with the 18th place
that I was given.
I don't know.
I tried my hardest.
I don't know.
After the ribs are called,
I knew they were not gonna
like our brisket
because they didn't
really seem to like
the flavor of our ribs.
And our ribs and brisket
are pretty, you know
Similar flavor profiles.
Tenth place brisket
Sixth place brisket
Fourth place in the moo-moo
-Seriously Smokin'!
-[people cheering]
[Langdon] I'm not going,
it's just Noe.
Whoo!
[girl] Great job.
All right. The 2024
High School BBQ Inc.
State Championship
top three teams
on overall points
I know for a fact
we will not be getting
the top three
'cause I'm competitive
and I have decent memory,
and I remember the teams
that were called
multiple times
and, you know,
we had one ninth with beans,
so, I mean, it is what it is.
At the end of the day,
it's just how the game plays.
It's how the brisket crumbles.
First place
in the High School BBQ Inc.
2024 State Championship,
Mustang Smoke Show!
[people cheering]
All right, guys,
thank you all for coming.
Be safe going home.
-It is what it is.
-You did good.
-It is what it is.
-You know how it is.
-I know, I'm proud
of what we made.
-Good job.
Barbecue's kind of taught me
no matter what's thrown
at you,
there's gonna be,
you know, curveballs,
and you just have to keep
pushing through it
and making the best
out of everything.
Not just cooking,
that's just a life lesson.
[Beasley] You guys came,
you laid it on the line,
you have nothing
to hold your head down for.
Everything y'all cooked today,
it was good.
Definitely left
a legacy behind.
You know, before I got here,
we didn't have any trophies.
So I feel like
I've definitely left behind
a trail of success.
-[chanting] One team!
-[chanting] One dream!
[all] Whoo!
[Goodman] And Cami,
I'm very proud
of your dessert.
-Oh, my gosh.
-[Cami] Thank you.
You worked hard on it,
and it looked exactly like
you wanted it to look.
-Thank you so much
for all your hard work.
-Yes, ma'am. Proud of you.
And letting me be
a part of this.
-Yeah. I'm keeping tabs
on you, so
-I know.
The brisket was great, Noe.
Bringing home
fourth place brisket,
that's amazing.
We've never
brought home a trophy
in a pro team at State.
It means so much
to our program
and just goes
that much further
for establishing us
as a household name.
I'm still very proud
of all four of you,
and I hope that you are too.
And remember, we've talked
about this so many times.
One day doesn't define us
either direction, all right?
You're still number one
in our hearts.
You are still number one
in my heart.
I mean,
they're just amazing kids,
and they have
such great work ethic
and expectations
for themselves,
and I love them.
One of the best things
that I've learned from Emery
is how to improve
my coaching style
a little bit
and she made me appreciate
the team aspect of it
a whole lot more.
[all] Loud and proud barbecue!
[voice shaking] I'm so
I'm so excited
for her and her future.
Oh, my God.
[both crying]
Thank you right now.
[Emery sniffles] Thank God.
Stop!
Taking a risk in barbecue
has taught me to have
more trust in myself.
You have to take risk
in everything you do in life
because it opens
new opportunities.
Coach Langdon pushes us
to do the best in everything
that we do,
not even just barbecue,
in everything.
[cries]
[sniffles]
Yes, ma'am.
[Coach A] Thank y'all
for all your hard work.
Thank you all for everything
y'all have done this all year.
I know it wasn't easy
half the time.
Especially working with me
sometimes.
But man, for real, like,
honestly, thank y'all
for everything.
In life, you're not always
gonna come out on top.
So even though we didn't
come home with the trophy,
sometimes you just
gotta find that win
that's not the shape
of a trophy.
The kids had fun,
and they're gonna
remember this
for the rest of their lives.
And Marc
and the Smokin Ferrets
have really set the bars high
for next year's team.
-[Gus] Okay.
-[Michael] Okay, okay!
One more time, one more time.
-[Michael] Hmm.
-[Marc] Hmm.
All righty. I like it.
[Marc] I truly think
barbecue kind of changed
who I am.
Two years
doesn't sound like a lot,
but as a high-schooler,
it's a good chunk of my life.
-[Michael] I got it
on portrait right here.
-[Rola] All right.
[Marc] Barbecue
has taught me a lot.
You know, taught me
how to put a lot of love,
put a lot of effort
in something.
You know,
I made all these friends.
I had a great time.
It was a good journey.
[Rola] There she is.
-Okay.
-[Rola] You look so pretty.
[Marc] Me and Francesca
right now, we're solid.
You know, the beginning
of the year, we were like,
"Oh, what if we didn't go
to the same college
near each other?"
And I honestly just said,
"I'm not worrying about it,
let's let it roll."
We both got accepted to UTA.
Everything's working.
You know what I mean?
Puzzle, we got
the pieces now.
I have my high school picture.
[Marc] I am.
It's going to come at you,
so go with it.