CarbonToe
is Blowin Smoke!
I don't know if this show has been aired in the US, but I've managed to catch it and have backed it up to DVD :wink:
If anyone would like a copy of it I can send you it on DVD (Region 0 - playable on your home DVD player, well I hope it's region 0) or I can use DVD Shrink and send it as an MPEG on a data DVD.
PM me your address.
A Cook's Tour
Episode: The BBQ Triangle
HOSTED BY: Anthony Bourdain
It’s as mysterious and potentially dangerous as the Bermuda triangle—Kansas City, Houston and North Carolina are locked in a BBQ battle to the death. Ask 10 different people what is good BBQ and you’re going to get 10 very different and very opinionated answers. Secret sauces, wood pits, slow smokers… there’s no end to how to prepare your ribs, “burnt ends” and brisket. In a Cook’s Tour first, Tony Bourdain wields a knife. Don’t watch if you’re afraid to get dirty.
First Tony meets up with Carolyn Wells who is the executive director of the Kansas City Barbecue Society at Oklahoma Joe’s where she gives him a quick lesson on Kansas City barbecue and opens up the whole barbecue controversy. The controversy ranges from cookers, fuel, meat, temperature, to chef. Tony decides to investigate further and goes to see the “Baron of Barbecue” Paul Kirk. So Tony takes one of Paul’s famous cooking classes and is educated in the ways of barbecue. Tony is an apt pupil and learns not only about cooking briskets and sausage, but also learns about the “Paul Kirk” pit made by his good friend Dave Klose in Texas. So Tony decides his next stop is Klose BBQ pits down in Houston Texas.
In Houston, Tony meets up with Dave Klose who has a wild obsession with turning everything he sees into a BBQ pit. Dave shows Tony around the factory and points out some of his more unique pits. They then enjoy a feast of Tiger shrimp and stuffed quail fresh off a Klose pit. But Dave wants to introduce Tony to a living legend in Houston barbecue – Roy Burns, proprietor of Burns B-B-Q. Tony arrives to a shack in the middle of nowhere and is given the tour. He orders a few sample platters and goes outside to enjoy them with his new friends Dave and Roy.
While in Texas, Tony visits with his friend John Lonergan who grills up some ribs in his backyard. Tony and John drink a beer on the porch, then once the ribs are done, go inside and enjoy the ribs with a side of salad which is his first in days.
Tony then rounds out the barbecue quest by going to North Carolina where he meets up with Ed Mitchell of Mitchell’s BBQ in eastern NC. Mitchell is into cooking the whole hog and walks Tony through the process where nothing is wasted, even the skin. Afterwards, Tony and Ed belly up to the pig bar where they help themselves to a little bit of everything.
But Tony finds out that there is a barbecue feud going on between the eastern and western sides of North Carolina, so to further investigate Tony travels west
If anyone would like a copy of it I can send you it on DVD (Region 0 - playable on your home DVD player, well I hope it's region 0) or I can use DVD Shrink and send it as an MPEG on a data DVD.
PM me your address.
A Cook's Tour
Episode: The BBQ Triangle
HOSTED BY: Anthony Bourdain
It’s as mysterious and potentially dangerous as the Bermuda triangle—Kansas City, Houston and North Carolina are locked in a BBQ battle to the death. Ask 10 different people what is good BBQ and you’re going to get 10 very different and very opinionated answers. Secret sauces, wood pits, slow smokers… there’s no end to how to prepare your ribs, “burnt ends” and brisket. In a Cook’s Tour first, Tony Bourdain wields a knife. Don’t watch if you’re afraid to get dirty.
First Tony meets up with Carolyn Wells who is the executive director of the Kansas City Barbecue Society at Oklahoma Joe’s where she gives him a quick lesson on Kansas City barbecue and opens up the whole barbecue controversy. The controversy ranges from cookers, fuel, meat, temperature, to chef. Tony decides to investigate further and goes to see the “Baron of Barbecue” Paul Kirk. So Tony takes one of Paul’s famous cooking classes and is educated in the ways of barbecue. Tony is an apt pupil and learns not only about cooking briskets and sausage, but also learns about the “Paul Kirk” pit made by his good friend Dave Klose in Texas. So Tony decides his next stop is Klose BBQ pits down in Houston Texas.
In Houston, Tony meets up with Dave Klose who has a wild obsession with turning everything he sees into a BBQ pit. Dave shows Tony around the factory and points out some of his more unique pits. They then enjoy a feast of Tiger shrimp and stuffed quail fresh off a Klose pit. But Dave wants to introduce Tony to a living legend in Houston barbecue – Roy Burns, proprietor of Burns B-B-Q. Tony arrives to a shack in the middle of nowhere and is given the tour. He orders a few sample platters and goes outside to enjoy them with his new friends Dave and Roy.
While in Texas, Tony visits with his friend John Lonergan who grills up some ribs in his backyard. Tony and John drink a beer on the porch, then once the ribs are done, go inside and enjoy the ribs with a side of salad which is his first in days.
Tony then rounds out the barbecue quest by going to North Carolina where he meets up with Ed Mitchell of Mitchell’s BBQ in eastern NC. Mitchell is into cooking the whole hog and walks Tony through the process where nothing is wasted, even the skin. Afterwards, Tony and Ed belly up to the pig bar where they help themselves to a little bit of everything.
But Tony finds out that there is a barbecue feud going on between the eastern and western sides of North Carolina, so to further investigate Tony travels west
