...saying that labor costs can be held down by not having it cooked slowly over a wood fire by a sullen man with a squint was like saying that a symphony orchestra would be cheaper without the violins.

— Calvin Trillin

Feeding a Yen

High-Tech barbecue

There's not much point in complaining about high-tech barbecue. It serves a purpose, and it's here to stay. And no doubt the quality of it will keep on improving. But as the old barbecue joints slowly disappear, each one that remains becomes a bigger treasure.

— Robb Walsh

The Art of Smoke, originally published in The Houston Press