The Sporting Chef Season 3 Episode 2 Dueling Smokers

The Sporting Chef season 3 episode 2, titled Dueling Smokers, is an exciting and entertaining episode that revolves around the art of smoking meat and the competitive spirit of two chefs. The show features the host, Scott Leysath, who is joined by two professional chefs, Bob Jensen and Cee Dub Welch, as they compete against each other to prepare the best smoked meat dish.

The episode starts with the three chefs setting up their smokers and discussing their smoking techniques and preferences. Bob Jensen, who is an experienced chef and avid hunter, decides to smoke a wild boar that he shot himself, while Cee Dub Welch, who specializes in cooking outdoors, opts for a whole brisket. Scott Leysath, on the other hand, decides to use a unique ingredient - wild turkey legs.

As the chefs start cooking, they discuss their meat preparation and smoking techniques. Bob Jensen explains how he uses a dry rub on his wild boar and lets it sit overnight to absorb all the flavors. Cee Dub Welch talks about his preference for hickory and mesquite woods for smoking, while Scott Leysath shares his recipe for a brine that he uses to marinate his wild turkey legs.

As the competition heats up, the chefs carefully tend to their smokers and monitor the temperature and smoke level. They also swap some cooking tips and tricks, such as how to create a good bark on the meat and when to use a water pan to prevent the meat from drying out.

After several hours of smoking, the chefs finally unveil their dishes. Bob Jensen presents a succulent wild boar shoulder, which he serves with a tangy barbecue sauce and a side of grilled corn on the cob. Cee Dub Welch showcases his smoked brisket, which he carefully slices into thin pieces and serves with a homemade rub and barbecue sauce. Scott Leysath surprises everyone with his unique dish - smoked wild turkey legs, which he pairs with a sweet and spicy glaze and a side of grilled pineapple.

As the judges taste the dishes, they are impressed by the flavors and textures of each dish. They appreciate Bob Jensen's wild boar for its rich flavor and moistness, Cee Dub Welch's brisket for its tender texture and smoky aroma, and Scott Leysath's wild turkey legs for their sweetness and smokiness.

In the end, the judges declare a tie between Bob Jensen and Cee Dub Welch, both of whom receive high scores for their dishes. Scott Leysath, although not the winner, is praised for his creativity and daring in using wild turkey legs.

The episode wraps up with the chefs sharing their final thoughts and reflecting on the joys of smoking meat. They talk about how smoking is both a science and an art, requiring patience, skill, and creativity. They also express their love for the outdoors and the freedom that comes with cooking in the wilderness.

Overall, the Sporting Chef season 3 episode 2, Dueling Smokers, is a fun and informative episode that showcases the competitive and creative spirit of cooking. The chefs' passion for smoking meat is evident in every step of the cooking process, from the careful preparation of the meat to the monitoring of the smoker, and finally to the presentation of the dish. This episode is a must-watch for anyone who loves cooking, the outdoors, and great food.