The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

dhyde

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Iowa State Alum (both student & employee); TI Employee; Member of Arapaho UMC; Resides in DFW area with his wife, daughter, and dog.

Wooster has participated in Barbecue Tours since 2004. He has visited 61 barbecue joints over 4 tours, and earned the Ironman award 3 times.

First Name: 
Doug
Last Name: 
Hyde
Nickname: 
Wooster
Ironman Awards: 
3
Joint Total: 
61

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Member for
10 years 31 weeks
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