On 25-Jan-2005, "Daniel" > wrote:

> Hi everybody,
> Since I joint this NG, I discovered that BBQing in North America is much
> more sophisticated than in France.
> Knowing the reputation of American cuisine in Europe (MacDo, KFC, period)
> ,
> that's came as a surprise to me.
>
> Several points:
>

<snipped most of the original post>

> PLEASE note that all above are assumptions.
> Amendments, corrections, complementary information are most welcome :-)
> Avoiding to flame the stupid frog will be most welcome also :-((
> Cheers
> Daniel.

If you can get your hands on a copy of "Legends of Texas Barbecue" by Rob
Walsh, you'll find it an interesting read in addition to the barbecue FAQ.
It's
also well illustrated which adds considerable to it's entertainment value.
You
can buy it online direct from the publisher. www.chroniclebooks.com. Price
is
US$18.95. Other popular books are "Smoke & Spice" by Cheryl and Bill
Jamison,
"Paul Kirk's Championship Barbecue" and Weber's Big Book Of Grilling by
Jamie
Purviance and Sandra S. McRae.

Brick (Keep the shiny side up)