I would have tried it just to see if they were doing some thing that I could pick up on to improve my own product. I think that looking past the end of your nose more often and getting the chip off of your shoulder could help you in more ways than cooking technique and flavor profiles.
Some of the best BBQ and other types of food I have ever had has been from very unexpected establishments that didn't seem to have much more of a clue other than simply cooking and serving.
Heck, I bet many of the old timers that I have eaten the offerings from couldn't tell me much about the in's and out's of every part of a whole hog, but they sure could cook it to melt in your mouth perfection...and I gladly ate it with no questions asked!!!
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB