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Old 01-02-2013, 05:58 PM   #24
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

I agree with a few others above... no matter how good you are, you never master it.

I sometimes correlate the art of pizza and BBQ.

pizza legend Chris Bianco said it best in an interview once:

"Chris Bianco: You never master it, I don't care how many lifetimes, and that's the beauty of it. You see, that's the slippery slope, where people say 'master this' - there's no master; you're in a relationship with something. That's what's really beautiful about it, it's always bigger than you. It needs you, you need it. There's no difference in any relationship. There's no mastering of it - you engage. You engage with it on a daily level. Take pizza, we have our objective, our intention, our medium. Our cooking medium, what we're able to work with: flour, water, condition, time, audience and what their expectations are, and what's our intention - and really being clear with that intention - and serving that intention and staying focused on it. It's very similar to music or sports in that way, where you stay focused on your mission and know that you might get better at something, but the minute you believe you've mastered it, it'll show you who's boss. I've had a beautiful relationship with flour, water, yeast, salt and the human experience.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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