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Old 03-07-2013, 02:30 PM   #15
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

One thing I wanna mention is something I haven't really seen addressed directly, which is, regional styles aside, it seems to me the integrity comes in when we look at how much thought and effort goes into preparing food. Not that cooking has to be a difficult task, but is the primary motivation serving the best possible food. Is it being prepared with pride or not?

We all strive for efficiency in varying degrees with our cooking process, but I'm guessing that most of us here draw a line where sacrificing quality comes into play. I'm thinking that where that line is drawn - quality vs. efficiency - is where a lot of us determine where the integrity is.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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"Relax, it's only BBQ." - Bigmista, 2013
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