Stumbled on a fact about Myron Mixon's competition record that blew my mind

I was reading an old interview from 2015 where he said he'd won over 180 grand championships. That's just insane to me, more than one a month for over a decade straight. Some people argue that volume like that means you're just chasing trophies, not perfecting a craft. Others say that level of consistent winning is the ultimate proof of skill. Where do you all stand on quantity versus quality in competition BBQ?

2 comments

2 Comments

taraw165d ago

Perfecting a craft" seems like a pretty heavy idea for just cooking meat outside.

rowan_butler935d ago

Yeah but "just cooking meat outside" is how it starts. Then you're trying to get that perfect sear on a steak without setting off the smoke alarm, or keeping chicken juicy but safe. You mess up a few pork chops, learn about resting time, and suddenly you're thinking about heat zones and airflow. It gets deep fast.