Steve Ricci, you fat fuck, get it right.
You broke almost every fucking rule in the barbecue book. All the while, standing on your gastro-pedestal preaching your fucky ways like it was gospel. Now we’ll have hoards of Woodbridge gino’s and downtown condo-dwelling douches who jerk off to Ikea catalogues thinking that this is THE way to barbecue ribs.
Sleep well at night you repulsive ingrate.
BTW, I hope your swine-bucket of a restaurant burns down.
3 responses so far ↓
braddog // September 17, 2008 at 11:00 pm
That video was all about appearance. Notice he didn’t try to cut the bones apart, let alone try to eat one of the bastardized things.
chenyip // September 18, 2008 at 9:52 am
He’d probably die of ecoli if he ate the bloody thing which begs the question…
Rub Down « Swine Flavored Smoke Signals // October 11, 2008 at 8:31 am
[...] the one ingredient that’s constantly overlooked yet so essential to good cue. Blame Chef Ricci for [...]