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June 01, 2006
Too Much is Never Enough

I may have to rethink my dislike of NPR, if they regularly come up with gems like this:

I believe in the art of generations of pit men working in relative obscurity to keep alive the craft of slow smoking as it's been practiced for as long as there's been fire. A barbecue cook must have an intimate understanding of his work: the physics of fire and convection, the hard science of meat and heat and smoke -- and then forget it all to achieve a sort of gut-level, Zen instinct for the process.
Oh, yeah.

There Is No Such Thing as Too Much Barbecue by Jason Sheehan, on "All Things Considered"

Posted by Russ at 01:22 PM, June 1, 2006 in Barbecue

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