Serious Eats - seriouseats.com

Full disclosure--Elizabeth is a friend and colleague... and I'm dismayed to read this post and comments. Certainly, everyone is entitled to his own opinion, but remember, it was morning television. A quick run-down on a subject that is almost always rushed—it’s more about entertainment than full-on cooking class.

I think Today and Elizabeth did the best they could do to showcase a range of toppings that would appeal to their audience and try to demonstrate the two-stage grilling process in just a few minutes. If you’ve ever done television, you accept things over which you have no control, such as cold, elastic dough that is tough to roll out, and move on.

The pizza book is terrific (to my taste!) and the authors do emphasize a thin crispy crust and a “less is more” topping philosophy—you just didn’t get that from this very short segment.

Thank you for the extremely flattering words, Ed! Looking forward to sharing a rack of ribs with you at the Big Apple Barbecue Block Party in June!

FYI... we just opened a new restaurant two weeks ago just outside of St. Louis at 1711 W. Highway 50, OFallon, IL 62259, 618-622-1717

... and you can visit us in Las Vegas at Memphis Championship Barbecue: http://www.memphis-bbq.com