01x06 - The Final Showdown

[bunniefuu]

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.

h*-h*-h*-h*, h*-h*!

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 k*lled 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.