Can a BBQ sauce boss make great pizza? Alabama’s Pitmaster shows us how in a TV series

Ask Dwayne Thompson why he loves barbecue — cooking it, eating it, thinking about it, dreaming up new ways to prepare it — and here’s what the Alabama pitmaster says:

“Barbecue is my thing because of the response of the people. But I love the smoke, the smell of the smoke and what it does to any protein.”

Thompson, 53 years old, is most well-known as being the founder. Big Daddy Bomb BBQ SauceThis rich and delicious concoction is sold online and at Piggly Wigglely. Shake & Rub is another product Alabaster’s chef offers that can be combined with nearly any kind of food.

His passion is meat. He cooks slowly and uses spices and wood to increase flavor.

Give this guy a Boston butt and surround him in smoke — the right kind of smoke — and he’s in hog heaven.

“You have to master the pit and understand fire,”Thompson: “You have to understand how fire works. It’s about keeping the temperature regulated and what woods you use with what meat. It’s about the colors and tastes of the protein. You have to master all areas of the pit.”

Thompson is a successful professional chef despite the difficulty of breaking into this industry. His work ethic, charismatic personality and Louisiana roots have helped him succeed. The vibrant flavors of New Orleans are evident in Big Daddy’s barbecue, and Thompson will be the first to tell you he’s a “robustness person.”

Are you looking for small quantities? Nah. A minimalist dish? The recipe is not simple.

It’s no surprise then that Thompson chose to be a politician. “go big or go home”When approached by Hulu to participate in their reality TV show, he asked for his assistance. He’s one of three pitmasters featured on a recent episode of “Best in Dough,”This TV contest focuses solely on pizza.

That’s right, pizza.

Barbecue pizza is a thing, in case you hadn’t heard, and Thompson tests his skills at pie making in an episode called “Smoking the Competition.” It’s one of three “Best in Dough” episodes released for streaming this week, and it marks Thompson’s debut on national TV.

“Part of my dream and my desires is to become a personality with a product, like chef (Gordon) Ramsay or Emeril Lagasse,”Thompson in an interview on AL.com “I love being in front of people and entertaining. I’ve been on camera before, but I’ve never been on full show like this, with a crew and cast and everybody.”

Thompson has previously produced episodes for his YouTube channel. “Whatcha Cooking Big Daddy?” He claims that both production and time pressures increased significantly. “Best in Dough,”A supportive but also competitive environment will be yours.

“If anybody says they’re going into a competition, and says they don’t want to win, they’re lying,”Thompson laughs. “I was up against two guys who both have backgrounds in pizza. One was a third-generation pizza guy. I’m a measly ol’ pitmaster. But I still want to bring home the blue ribbon, to walk in there and have people say, ‘This is some of the best stuff I’ve ever had.’”

No spoilers here — you’ll have to watch Thompson’s episode to see how he fares — but his outgoing nature and culinary abilities served him well on “Best in Dough.”Each episode’s winner receives $10,000

Thompson had to face two difficulties in this episode. The first required Thompson to go outside his comfort zones and the second was at home. Both involved pizza, of course, and the pitmaster says creating homemade dough wasn’t exactly his specialty.

“I had tried my hand at it,”Thompson says: “and I know of three pizza places that use my sauce on their pizzas. A lot of people use it on pizza. But I literally had to go the bakers in my family to learn how to make dough for this show. I spent a week or so doing that. If you’re not trying to get fancy, it’s not as hard as you think.”

Thompson, Relocated to AlabamaHe said his passion for cooking started in New Orleans as a child. He’s been the barbecue ace at family gatherings “for years and years.”He is a street chef, restaurateur, caterer and entrepreneur in barbecue.

Thompson, who is also a sauce boss and runs a catering company, has been named as Thompson. Thompson also hosts pop-up events. For example, you’ll find him on Tuesdays, Thursdays and Fridays at The Coffee Bar: A Bizarre ExperienceBirmingham, 217 22nd St. North. At 6 p.m., he starts cooking and offers a taco bowl on Tuesdays.

Thompson has also planned a watch-party “Best in Dough”Episode Wednesday, September 28, 2008 at Blues, Bourbon & Brews9340 Helena Road Pelham. 9340 Helena Road Pelham. “meet, greet and eat”It starts at 6pm and features pizza tastings. Thompson will also be showing the same recipe. “Best in Dough.”)

Thompson admits to experiencing a few jitters while he worked in an unfamiliar kitchen for the TV series, but says he’s a natural multitasker. Thompson was able overcome these challenges. “Best in Dough,”The contestants must come up with innovative solutions in a given time frame.

“They had everything timed to where you didn’t have any room for error,”Thompson: “The nerves kicked in when time kicked in.”

Thompson claimed that Thompson smokes his own meats and uses his special sauce to create his show.

“This show allows people to see me and my passion,”Thompson: “I’d like to be involved in more shows and my own cooking spin-off. I would love to do it again.”

Except for the pitmasters in the third episode, all contestants are pitmasters. “Best in Dough”Italian grandmothers are (Episode 1 “Nonnas”) and social media influencers (Episode Two, “Eyes on the Pies”). The episodes may also feature mother-daughter duos, college-aged children, Midwest chefs and other interesting topics.

Another contestant from Alabama, Joe Carlucci of Valentina’s Pizzeria & Wine Bar in Madison, is featured on a future episode titled “Pizza Champs.”

Can a BBQ sauce boss make great pizza? Alabama’s Pitmaster shows us how in a TV series

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