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#1
10-12-2020, 12:37 PM
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Chef's Table: BBQ
I can only speak for the first episode, on Snow's in Texas. But man! What a first episode! Must watch if you love BBQ, and have to live as a human. Such an inspirational Person...
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I only play technologically cutting edge instruments. Parker Flys and National Resonators Last edited by blue; 10-12-2020 at 12:48 PM. 
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#2
10-12-2020, 07:54 PM
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Love doing and eating BBQ. Just watched the trailer. Looks great. Thanks for the tip.
Jeff
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Flammang RS35, Flammang el35, SC 000 12 Fret ss, SC H13, SC PJ, Rockbridge 00, Eastman 810ce, Recording King RPH 03, Martin LX (on loan), Martin 0018vs (given to Godson), Lowden F388c (traded), SC OM (traded), Martin OM28v (traded), Martin 00017s (sold), Bourgeois Martin Simpson Slope D 12 fret (sold), Larrivee Parlor (traded), Larrivee L05MT (sold), Gibson LG1 (sold), Seagull Folk (traded)
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#3
10-13-2020, 06:10 PM
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Every time I see the trailer, I think I need to watch this show. I'll have to check out the first episode to see if it hooks me.
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"It's only castles burning." - Neil Young
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#4
10-14-2020, 07:09 AM
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I'll have to check that out. My wife says I have a grill problem as I want to try any new (or old) design that I find. Nothing better than a little "Grillaxation"!
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Jim Dogs Welcome......People Tolerated!
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#5
10-14-2020, 07:12 AM
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Well what network is it on?
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#6
10-14-2020, 08:39 AM
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I'm glad they're focusing on BBQ. While I've watched all in the series, most seasons have rubbed me the wrong way in that many of the episodes featured chefs developing innovative dishes or bringing out the "essence" of food by producing dishes that regular people cannot afford served in restaurants walled up behind exclusivity. It's a lot of highfalutin talk about getting back to quality ingredients and purity, but for the most part it's classist.
I also don't always find some of the more avant-garde dishes very appetizing. I appreciate the artistry and the surprise factor, but it frankly doesn't make my stomach grumble when I see a dish made to look like a forest. I'm not necessarily a meat-and-potatoes guy, but the BBQ season looks much more interesting.
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