Quote:
Originally Posted by Shaun @ Tru6
How can you put a price on pure bliss?
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I like barbecue as much as the next guy but for that kind of money, give me a rare plus ribeye steak about 2 inches thick. If you want to talk pure bliss, that’s another thing entirely. I’d be looking for a chef trained in France.
My family has been making barbecue for the last hundred years in what is basically in the Carolina style. No rubs, no sauces, let the smoke do the talking. Most restaurant barbecue fails to impress me, probably 90% of it I wouldn’t even eat.
At this stage in my life, if I were to have four or five hours with nothing to do, rather than smoke a batch of ribs I’d probably make something that would make Paul Bocuse proud.