Setting: old school Texas type building with great Oaks hanging low and a wonderful outdoor seating area with a kids playground.
Converstation with pit master (about 20ish year old, very attractive young lady, obviously excited to be talking about her job, and exceptionally nice):
Me: wow, you get to learn all about smoking meats and get paid too! Man, I may quit my job and come learn from you. You must be making a lot of friends! (standing in the outdoor pit area where she was kind enough to give me the grand tour)
Her: oh yeah! Everybody asks me what I do, cause I always smell like smoke. I've only been working the pits for about 8 months. I shadowed the pitmaster for 2 months, then he quit. So now I'm still learning.
Me: That's impressive! You have a lot of responsibility here. So are you also the lucky one who gets to stick around all night and tend to the smokers (two beautiful special made long brick pits with a steel firebox on one end. Tremendous cooking capacity).
Her: oh no. These briskets we put on around noon today. I'll just build a big fire and then before we leave tonight, I'll close off the vents and basically stop the oxygen flow so the fire just burns low and slow all night. Then I'll come back in the morning and check on them.
In steps Dr. Blonder's voice to the back of my mind...
So if you don't know why I'm not completing this review, please go and watch the archived presentation with Doc Blonder and Meathead on Smoke.
Understand, this is about restaurant management, not a young apprentice pitmaster.
My dog got plenty of leftovers.
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