While I was reading and preparing for this week's class I realized that the barbecue world is far more extensive than I realized, I mean Pollan filled 120 pages by talking about different types of barbecue and even barbecue in different cultures. It is pretty incredible that cooking with fire evolved into writing entire books about just one dish.
However, growing up with barbecue and being around barbecue all of the time, the reading wasn't as fascinating to me as others but at the same time I didn't realize so much went in to making and preparing barbecue. I also didn't realize the masculine associations with cooking barbecue.
Even though I grew up with barbecue, reading about so much barbecue made me really hungry. While I was eating it I thought why don't I eat this more often...but then I remembered. My stomach was not as appreciative of the offering as my taste buds were and although Pollan mentions that cooking food yields better digestion, it also makes food taste better and gives meat some texture.
The barbecue cooking process at Bridge's was fascinating to me mainly because the process was so simple. I also love how nice the people were that they would just let us walk on through their restaurant and observe.
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