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In Reply to: Re: Hiring a Pitmaster for BBQ Restaurant in Tulsa, OK posted by Matt on January 22, 2011 at 10:30:02:
A chef would however understand flavor profiles better than some random guy off the street that says hey yeah i am a pit master. In a restaurant setting considering that you would be cooking in a thermostat controlled smoker a person could find out very quickly how to build flavor. A case in point would be Adam Perry Lang a great chef that is taking BBQ to new hieghts with his flavor building. He knew that it wouldnt take long for a chef to figure out BBQ. the internet has great ideas for a pit.
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