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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Thursday, June 21, 2007

Top Chef? NOT

When the hell will these "food elites" recognize that they don't know shit about barbecue?

On last night's episode the challenge was to create a "champagne barbecue" or as it's latter referred to an "upscale barbecue." Of course it was also called by one of the sponsor's name, "the Kingsford barbecue challenge."

The blatant commercials in this show just crack me up. I wonder how GE feels since the chef's dissed the stoves and torches on this episode? How's that product placement working for you GE? But let's save all that for another post.

The "chefs" were given two hours to prepare and two hours to cook. The prep time seems adequate, but the cook time is far from it, at least for traditional barbeque foods. Ok - interesting challenge here can you find foods that can cook "low and slow" in the time allowed? We'll never know because no one created barbeque.

Barbecue is by definition meat slow cooked over a wood fire. That's it. Now, I'll admit that I can allow some wiggle room in the definition. You can barbecue seafood. You can use charcoal. You can even barbecue vegetables. But the essence of barbecue is "low and slow." Hell, even guest judge Chef Van Aken admitted as much during the final critique.

Ultimately, Sandee was sent home because as Padma puts it "since she did not actually grill anything," since she poached her lobster the night before.

On another reality cooking show, one "chef" was ridiculed because she mistakenly called her flank steak, skirt steak during her presentation. The way the "judges" reacted you would have thought she called out the wrong name when making love. Why is it OK to call grilled food, barbeque?

These "judges" confuse grilling with barbecue and throw around the terms interchangeably. This was not a "barbecue" contest, it was a grilling contest. I would hope that these "foodies" would know the difference. Here on "Top" Chef cooking methods are identified incorrectly and no one seems to care.

The really sad part of all this is that Sandee was sent home for not "serving something that wasn’t actually grilled or barbecued."

This was supposed to be a "barbecue" contest, and by that definition all the "chefs" failed miserably and everyone the "chefs," "judges" and the rest of the production staff ALL need to go home.


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At 3:38 PM, Blogger ArtfulSub said...

Dang, even a guy from Brooklyn has a better handle on what Barbeque is then the ignorant toads at Bravo!!

Your definition is MUCH closer to mine and therefor MUCH closer to being perfect.


At 6:30 PM, Anonymous Anonymous said...

Better yet, a girl from the Midwest can define and cook on a grill better than that. And barbecue?? Fuggeddabottit! I coulda put those Top Chef punks to shame.

I can't watch those shows. I just can't.

At 7:44 AM, Blogger Chris said...

I noticed the same thing. It was particularly weird that Norman Van Aken mentioned "low and slow" when there was no "low and slow" on offer, certainly not the Bulgogi wrap or the lamb that were in the top 3 (classic grilled food). I wonder if Chef Brian had time to properly smoke his seafood sausage (or if he even tried)?

At 8:39 AM, Blogger Sylvie said...

I was shocked by the use of lighter fluid. I guess that was also a plug for Kingsford.

Upscale food with lighter fluid after taste.


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