How a Barbecue Champion Preps Pork Money Muscle

More is more when it comes to good barbecue. Pitmaster Grant Basiliere goes all out on the liquids and seasonings when prepping the grilled pork that he’ll submit to judges of the American Royal World Series of BBQ. He takes money muscle, a high-fat cut of pork, and tops it with apple cider, maple syrups, spices, and a healthy dollop of butter. Watch Eater’s ’Smoke Point: The Competition’ to see him compete with the other 500 pitmasters in one of the world’s biggest barbecue competitions.