Pit Master

In [barbecue] cookery, the pit master is the head cook and is in charge of all decisions concerning the cooking and serving of the meat. The position acquires real responsibility at major cooking events such as a [How to Cook a Pig|pig cooking] or barbecue [competition]. At these times the cooking team can be as large as five or six people, each of whom considers hirself to be just as skilled in the arts of the [dry rub|rub], the [barbecue sauce|sauce], and especially the [barbecue pit|pit]. Experienced cooks readily recognize the need for one person to be in charge, and the selection of the pit master will either fall to the most experienced, to the owner of the pit, or to host of the party. When less experienced cooks attempt a major event the decisions tend to be by committee and the results can be very amusing, at least if you don't have to eat the resulting food.