In article >, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

> Master Chef Richard Campbell wrote:
>
> > Since I have been laid up with a injury I have been watch too much
> > Food TV. Last night they went to FL to have the best Texas Style BBQ,
> > before that Kansas City for North Carolina style pulled pork, and Al
> > Roker declared that he had some of the best Memphis style dry rubbed
> > ribs of his life in LA. Why can't they just go to the area being
> > discussed and find the best there and do a show. I would love to see
> > something like this. My rant sorry for wasting you time.
>
> Because it's Al Joker, and no one that knows barbecue would take him
> seriously. So Al can do the easy thing and make a quick buck as a FoodTV
> know-nothing-about-a-lot-stuff. It fits FoodTV's mission statement quite
> nicely. :-)
> Dave

Yep-"Grillin &Chillin Week on Food TV" has just made me wanna go eat
salad! Dutch oven cowboy cookin (whoop) Emeril boilin ribs (oops) and
competitions from yeeears ago (poops)
Yep - makes cold mesclun look mighty good.

monroe(gimme that remote)