Good Morning Steven,
I was reading the June 2011 Smithsonian Magazine and caught an article called Extreme Cuisine (great article). The book Modernist Cuisine was expounded upon.
It said ;
" The key to flavorful barbecue ? Modernist Cuisine authors say It's the fat- and they have the high-speed video to show it."
I was just wondering what your thoughts were on this ?
Réalisé avec un soupçon d'amour.