Europeans catching on to US-style barbecue
“Since March, Londoner John Labate has been on a culinary mission to
cook the perfect ribs. On the weekends, the 38-year-old advertising
executive dons his chef’s cap, fires up his £900 Green Mountain Grill
“Daniel Boone” pellet smoker, sits back with a beer and then just
waits and waits. His beef brisket and his pulled pork marinated in
chipotle, paprika, garlic and onion rub is something of a hit with his
friends. But the holy grail of proper American barbecue remains ribs,
and he is still trying to get those just right.”
This warms my heart.
This is going to ruin my plans to retire to the south of France and make barbecue sandwiches.