Chef's Table BBQ on Netflix - Your reaction
It takes a lot of work to do it the way that they're doing it and doing barbecue over whatever type of wood cold, whether it's post Oak or Mesquite or whatever is just a ton of effort because you've got to burn all that stuff down and then you've got to move it around and you've got to move it under the meat and you've got to keep watching it and making sure that everything is just right
Hi, Mac. Good morning. This is Stephanie with Lovebirds Backyard Barbecue. So I started to watch the chef's table the other day, and I caught a little bit of Tootsie, and I was was like, wow, I was blown away by that. I had a bunch of stuff going on, so I didn't get to finish that episode, so I will be doing some catching up, probably this weekend, and I'll get back to you
But I love how he goes out and hand selects what cows he wants, the fruit that he wants, the vegetables, that kind of thing. His dry aging, 200 plus days. That's pretty amazing. Insane. I think of what the narrator said, but it's something I've been thinking about trying and doing
Swell Team
@Swell · 0:15
And so I'm going to end up out there sometime and hopefully get some really good footage and do a good little expose on that meat market in Gatings, Texas, where pretty much she got her start doing all of that stuff and she still goes there to eat, obviously and hang out and things like that. So I find it all intriguing. But I love trying barbecue from different spots and finding barbecue stuff that has been around forever. Like that getting meat market