Right on Q: The Review

It is only fitting, to me at least, that Alton Brown would chose to feature barbecue as topic for the first of the final one-hour long Good Eats specials. For me, if not watching that first episode on smoked salmon oh so many years ago I would have never ventured into the magical world that is barbecue. Therefore, as this long time fan sadly bids Good Eats adieu I am reminded of what AB and the show have given so many over the years--strong culinary know how, sound science and... you know the drill.


Working from his normal modus operandi, AB first told of the history and etymology of barbecue. Surprising how many ways it is used, noun, verb, adjective. And as all Good Eats fans should know, the method of cooking meat in this manner comes from the native people of the Caribbean and the Europeans "discovery" of the lands. When it comes to producing great barbecue as Alton said, it all comes down four basic things: heat, smoke, meat and time. Anyone who enjoys smoking meat knows how crucial time is to produce quality Q.

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