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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-11-2011, 11:34 PM | #31 |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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RI didn't impress me on "Dinner: Impossible", but I gained a new respect for him on the second season of "Worse Cooks in America". He seemed like a pretty good instructor.
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08-12-2011, 06:22 AM | #32 |
Is lookin for wood to cook with.
Join Date: 03-13-08
Location: Argyle, TX
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Never cared too much for the "Dinner Impossible" thing, probably because of the scripting of everything. But with "Restaurant Impossible" there is a real life situation where things, for any number of reasons, have gone very wrong and the ship is going down.
Running a successful food joint takes a ton of work. That Robert can come into a failing one and bring it back to operational (and potential success) status in just a couple of days is really amazing. I know, a lot of that can be just what the camera and editor throws at ya. The work and the transformation is real though as are the smiles and compliments from the people eating their meals. Gotta give him a thumbs up for sheer grit to take it on and the tenacity to see it through. I also like the aspect of giving someone a second chance to either make or break it. |
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08-12-2011, 07:56 AM | #33 |
On the road to being a farker
Join Date: 04-25-11
Location: Sugar Land, TX
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I enjoy the show. I watch those shows to catch different cooking techniques, and different flavor combinations... (I think dinner impossible back in the day was the show that inspired me to make chocolate-covered bacon).
Don't quite agree with all the hate towards Robert though. Yes, he padded his resume a bit, but he knows how to cook, and how to run a kitchen. Personality-wise, I can't say, I don't know him, although it sounds vaguely like the comments people not in the know would say about Mr. Mixon. "He can cook, but that guy is a jerk!" It's TV. Good guys and bad guys are all needed for ratings. Myron is a really nice, down to earth guy. TV shows are designed to entertain, and to make you want to watch them.... - Snookie is not hot. - Jack Bauer isn't a real person. - Alton Brown, while incredibly knowledgeable, still has to learn his subjects before shows. - "Dinner: Impossible" is scripted. - KITT from Knight Rider wasn't NEARLY as intelligent as the show made him out to be. |
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08-12-2011, 08:31 AM | #34 | |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Quote:
I have only used it on chicken and love the sweet smell. Not sure how it would do with brisket.
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www.facebook.com/BarkinDawgsBBQCatering |
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08-12-2011, 11:03 AM | #35 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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In my case it's not at all hatred of Robert, but hatred for lying and blatant fraud.
John P.S. More here |
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08-12-2011, 11:55 AM | #36 |
is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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After watching him on tv I thought he was a great chef but just like most people my opinion of his moral character went to crap after the scandal. I do have more respect for Alton Brown, the guy is a freekin cooking encyclopedia!
__________________
2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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08-12-2011, 04:02 PM | #37 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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So enough about Robert's integrity or AB's vast cooking knowledge (he actually went to school to learn about food so that he could do what he does...the plan worked brilliantly)......
Did anyone actually notice the freaking dirty bbq restaurant in the show? Can you believe they were serving food out of there? I opened a restaurant once that the previous owners had been in business and said all I had to do was order food and open the doors. Well, it all looked clean on the surface. When I started cleaning it took two months to finish and open the doors. I could not believe anyone served food out of there. The restaurant in that show was disgraceful. |
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08-12-2011, 04:28 PM | #38 | |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Quote:
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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08-12-2011, 04:33 PM | #39 | |
is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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Quote:
It also said that when FTN called them, they reported doing much better financially, yet they were closed and dirty...... |
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08-12-2011, 04:38 PM | #40 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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robert irvine is certainly no slouch.
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Out. Again. |
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08-12-2011, 04:39 PM | #41 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
agreed.
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Out. Again. |
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08-12-2011, 04:49 PM | #42 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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08-15-2011, 08:30 AM | #43 | |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Quote:
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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10-14-2011, 01:52 AM | #44 | |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-11-11
Location: canada
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Quote:
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10-14-2011, 02:40 AM | #45 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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Much agreed on...just be sure to de-bark it. Don't ask me how I know
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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