Restaurant Impossible BBQ Craziness

[deepsouth]

Oh, I certainly beg to differ vehemently with your assessment of Alton.
He's a sharp dude who knows his stuff.

John

agreed.

 

[caseydog]

Whaaaa?? No peach wood?

Myron would have a "damn" fit!:laugh:

Oops! Should have saw the sweet fruit woods!:doh:

Can you imagine Robert Irvine and Myron Mixon in the same room... :shock:

...with knives?

CD

 

[hamiltont]

At the end of the show, that is exactly what is said. They allowed the mess to creep back in and the place was closed with a small sign in the window that said they would reopen soon.

It also said that when FTN called them, they reported doing much better financially, yet they were closed and dirty......:crazy:

Didn't see that. Thanks for the update!!

 

[samson smith]

I am watching Food Network's Restaurant Impossible and I just had
to share an unbeliveable BBQ quote from Robert "Padded Resume" Irvine.

"...that brisket, after 16 hours in the smoker with the white birch..."

Wow, just wow! That indeed screams restaurant impossible.

John

Nutrition is very important for body. you can eating, and making necessary changes to it, you will be able to devise a health nutrition system that aids you immensely in the process. Boise is a place where many BBQ restaurents are available and provides very good food that is necessary for nutrition.

 

[B-Lazy BBQ]

Birch has a unique smoke. If y'all haven't tried it, ya should.
Chicken is fantastic smoked with birch.

Much agreed on...just be sure to de-bark it. Don't ask me how I know:tsk:

 

[Steve W]

I've looked at Alton Brown as a jack of all trades, master of only some, kind of a guy. A guy can't know everything, but he gets the most important principles right often enough for the huge variety of cuisines and techniques that he's done on his show.