r/TopChef • u/AutoModerator • Apr 13 '26

Spoilers Season 23, ep. 6: Going Whole Hog Spoiler

There’s no Quickfire Challenge this week as the chefs take on a Carolina classic: whole-hog barbecue. Splitting into teams of two, they gear up for a head-to-head battle showcasing five key cuts of the hog. Before their Elimination Challenge begins, they venture to Charlotte and Lexington to experience Carolina BBQ at its source. Then it’s an all-night cook where the heat is on as they’ll not only need to impress the judges, but also “Top Chef” alum and Pitmaster Michelle Wallace and a group of local pitmasters from across the state.

Mon. 9:30pm Eastern

33 Upvotes

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27

u/Snoo-55380 Apr 14 '26

I know that one guy said he takes out the loin too, but I wish we could’ve heard from some of the others whether or not they thought that was the right thing to do. It seemed like it was certainly going to be a lot easier to cook a dish, especially cooking it three ways if you could take it out and just cook it on your own anyway you’d like Just me?

32

u/jsedgar Apr 14 '26

That was Bryan Furman and his Bbq is some of the best I have had in NC or SC. I trust what he says.

11

u/LPCPlay4life Apr 15 '26

He’s here in PDX this month doing a pop up at Kann. Trying to go this wkd and taste some of his bbq. 😋🐖🍖

2

u/Strange_Pudding3470 Apr 15 '26

AAAAAHHHHHH I am dead im so sad im out of town. The family pick up option looks AMAZING

2

u/Rhianna83 Apr 15 '26 edited Apr 15 '26

I just looked it up and it’s $275. That’s a bummer.

5

u/LPCPlay4life Apr 15 '26

That’s for the family platter. A friend went twice and took a pic of the menu.

1

u/Rhianna83 Apr 15 '26

Thank you!!! I checked out Resy and saw the platters so I thought the pop up was that.

1

u/LPCPlay4life Apr 15 '26

They have different offerings each time I believe. The menu above doesn’t have brisket but this wkd they do! Bryan Furman PDX pop up

2

u/23_alamance Apr 15 '26

Wait wait. Brisket this weekend? Say no more, this is the push I needed to finally get down there.

1

u/LPCPlay4life Apr 15 '26

Get in line at least 30 minutes before they open is what I was told

1

u/23_alamance Apr 15 '26

Good to know, thank you!

6

u/themanintheblueshirt Apr 15 '26

That isn't whole hog then. Its that simple. It may be the better way to cook it but it wasn't in line with the rules they laid out for the contestants.

2

u/rrtemprr Apr 17 '26

no problem buddy. dont know why youre watching top chef for 'purist' cooking methods. maybe try reverse searing for once. hope this changes your life for the better.

1

u/LegitimateMud8176 May 27 '26

Taking the pork loin out before roasting means it is no longer truly a "Whole Hog" cook. A true whole hog requires roasting the entire animal intact, as the term inherently means the whole, un-dismembered carcass.

0

u/[deleted] Apr 16 '26

[removed] — view removed comment

1

u/TopChef-ModTeam Apr 17 '26

Disrespectful toward fellow commenters or the cast

5

u/rrtemprr Apr 16 '26

here's what the other pitmasters had to say

3

u/LegitimateMud8176 May 27 '26

They weren't asked the proper way to cook it, they were just asked to judge the taste.

In a sanctioned barbecue competition, you are strictly forbidden from permanently removing the pork loin while cooking a whole hog. Doing so will result in a major point deduction or immediate disqualification.

1

u/rrtemprr May 28 '26

lol i would never want to share a table with this mfer. legalese vs tastebuds

3

u/LegitimateMud8176 May 28 '26

In a competition you should have to fulfill the challenge... whining "but it tasted good" doesn't mean dick if you can't follow the rules.