Cooks, chefs, and food enthusiasts alike are aware of Chef’s Table: BBQ, the poplar TV series that since 2015 has produced thirty episodes and raked in eight Emmy nominations. The stories of each chef have inspired people everywhere who enjoy eating or cooking a solid meal. Today’s feature is on their latest spin-off Chef’s Table: BBQ. Barbecuing is an art in its own respect, almost a completely different way to cook, and the new limited series gives four stories about cooks who specialize specifically in BBQ. It’s now available on stream, and giving it a look is worth the time spent.
Not to ignore the obvious mouth-watering food that viewers will see on screen, as there will be plenty of it, but CTBBQ is about much more than just the food that the chefs make. These stories are told with the heart and humanity that accompanies these acclaimed kitchen artists as they grind away at preparing food that is made with grit and seasoned with care. Yes the BBQ is discussed in great detail and the food looks incredible, but what really drives the show are the everyday lives of the four cooks of whom are featured, each as distinctive as the other. From small town prestige, to cherished family recipes, expect to learn the legacy of each cook and what motivates them to create the cuisines that have now made them famous, putting them on the map for food fanatics to overindulge at the first opportunity to do so.
Chef’s Table: BBQ, the poplar TV series that since 2015 has produced thirty episodes and raked in eight Emmy nominations.
Calling it ‘reality TV’ wouldn’t quite describe CTBBQ effectively enough, probably because these people ARE real and their stories ARE authentic. There is a lot of emotion in this as well, this being beneficial to show as none of it is manufactured for entertainment value which sets CTBBQ apart from other cooking shows. The cinematographer is a true maverick in this, so expect not only the people to come in clear picture onscreen, because the shots of the food are going to send some viewers into a state of ecstasy, frustration, or maybe even an odd combination of the two. The featured cooks are very authentic, and much of that can be attributed to the three directors who would’ve requested that they do nothing but be themselves, as that is enough. The editing is succinctly put together, giving the show a professional format worthy of gaining traction in the ranks of mainstream entertainment, whether or not that was the intention of the production team.
Fair warning, vegans will not enjoy this. So weak stomachs, animal activists, and people of the anti-meat crowd would be well advised to stay away. Carnivores, along with anyone else who eats meat is not going to want to turn this off. In addition to everything else about the show that makes it watchable, the process in which everything is prepared will appeal massively to anyone who enjoys eating or barbecuing meat. The four episodes are now on Netflix in select territories, so don’t wait another second.
