Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.
When I'm on the road traveling, the things I miss most are my two children and barbecuing with friends. Rack of ribs, lamb and veal are my specialties.
I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.
When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.
I don't know why men like to barbecue so much. Maybe its the only thing they can cook. Or maybe they're just closet pyromaniacs.
As soon as I learned what the smell of bacon was, I learned how to make it.
Some hams hanging in the kitchen were taken out for burial
It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.
Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.
Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.
