Spurred off of the "Is Texas Brisket Dead" thread, I started thinking... (uh oh!)
Food always evolves with new technique, methods, ingredient, and styles. For example, at least in my small world, an obsession with really complex dishes and plating gave way to "farm to table" ingredients and process... to the point now that I don't see how the "farm to table" concept can go any farther, it seems like that market is saturating (or will in the future). Similarly, "some people" would same the same thing about Texas style BBQ.
So, my question. Where do you think BBQ and low 'n slow is going? Is it new ingredients (some random discovery that preparing Goat in a certain way is BOMB)? New techniques (similar to how SVQ/reverse searing changed the way a lot of us do steaks)? New fusions?
Has anyone begun experimenting on this type of thing? I love the idea of fusions and bringing more Indian style ingredients into food... haven't played around too much, but definitely interested.
Food always evolves with new technique, methods, ingredient, and styles. For example, at least in my small world, an obsession with really complex dishes and plating gave way to "farm to table" ingredients and process... to the point now that I don't see how the "farm to table" concept can go any farther, it seems like that market is saturating (or will in the future). Similarly, "some people" would same the same thing about Texas style BBQ.
So, my question. Where do you think BBQ and low 'n slow is going? Is it new ingredients (some random discovery that preparing Goat in a certain way is BOMB)? New techniques (similar to how SVQ/reverse searing changed the way a lot of us do steaks)? New fusions?
Has anyone begun experimenting on this type of thing? I love the idea of fusions and bringing more Indian style ingredients into food... haven't played around too much, but definitely interested.
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