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In Reply to: another thought posted by MaryAnn on February 01, 2014 at 18:18:20:
Mary Ann I believe that Texas Chef is correct in saying "look at the advent of great BBQ going on. It doesn't have to be about heavy sauces or slow braises but there will be a renewal of culinary technique."
I for one have learned a lot from when I first learned to cook BBQ. Taking the technique and learning to use smoke as an ingredient rather than a method has opened up a whole new world for me in the last thirteen or fouteen years. Some of the 'ideas' that I learned where put to use in restaurants when I was working but since retiring the majority are still only used here at home
Have a good one Mary Ann
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