re: Ask Chef Rob anything i might answer.

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Rob has the skins on the wall

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You mean a couple of failed businesses and a few cashed unemployment checks?

Gris, this has been interesting hasn't it!

From what I read, Rob says that Arabi is using his recipes and Arabi really didn't deny using them. He seems to say they were there when he came to the place and he chose to use them. What I think Arabi said is that over time, he will convert the recipes to his "better" way. To me that says he will tweak things when he gets his feet on the ground, since he evidently has never run a production BBQ kitchen. Not saying he doesn't produce good stuff, only that he has beginner level production kitchen experience.


What I read is that Arabi has participated in several/many BBQ competitions and has trophies, showing competency in those competitions. In fact he has won a few. Those are tough events and he is to be admired for winning and placing in them. I also know they have very little to do with successful daily BBQ operation, because they are exhibition BBQ cooking and not concerned with making a profit, only with cooking to comply with a judging standard that varies from competition to competition.

From what he says, Rob has little experience in BBQ competition, but a history and reputation of producing good BBQ in commercial operations. Various "food critics" have written praise directed toward him in print.

Rob accused Arabi of "coming by and trying to get him/Rob to share his secrets". All cooks do that, so I bet Arabi did what Rob accuses him of doing. IMO, if you aren't willing to share, don't invite another cook into your kitchen.

For whatever reasons, Rob has been around when several BBQ establishments went under. I think all of the failed BBQ establishments have been in NO, which is a tough town for any start up restaurant of any type to show long term success so I would cut him some slack for working at a place that goes under. In my experience, even great BBQ places come and go all the time, because most are "mom & pop" level businesses. What are the statistics for success in any restaurant start-up? 50% fail within the first few years? I think that is close. As far as difficulty with employees sticking around -if you are not the owner/operator/chef at a BBQ joint, you go through quite a few employees over time. That is just the way restaurants operate. I'll cut Rob some slack there.

Now here comes what is strictly my opinion, based on observation and following this enjoyable string of posts. Both of these guys have huge "Mt. Rushmore" level egos.

Rob has involved himself in multiple social media meltdowns in the past and continues to demonstrate that problem even here.

Arabi spent days and days here in the past, "teaching FDB folks the right way to do BBQ". Why was it right? Because it was the way he did it.

I would eat either guy's BBQ. If they were going head to head, it would be interesting. My suspicion is that they cook styles that are similar. My suspicion is that both will find themselves (again in the future) at BBQ joints that fail. That is just how that business operates.

Oh, In my opinion, and based on my really big ego, I am a pretty good BBQ cook. My specialty is whatever grade and animal is on sale at Piggly Wiggly. The fact is, I am not a Chef, never have been and never will be. I have observed competition cooking (by walking by a tent where it was being done and watching for 45 seconds, then smiling and nodding when someone noticed me). This has been fun (not as good as the famous chili string and not as good as several of the jambalaya and gumbo fights).

As a self appointed referee, I score both fighters as having won points but I declare "No winner". Maybe we can see a rematch.

Same pit? I bet they are. Those things are expensive and if they work, they last for years. Not sure why any BBQ place would change out a working pit. You cook on a pit a few times, learn how to use it and then modify your style (slightly) to how the pit cooks.

I think both guys were throwing "Yo Mommas" back and forth. Had they been in the same room, one or both would have gotten physically hurt. Glad that didn't happen.


It's funny, the brisket guy in Austin, TX has been on PBS here. He has maybe 3 pits at his place, and all three are slightly different, evidently evolutions, trying to find the best pit for brisket. If he finds that best pit, I doubt he gets rid of evolution 1-3 because they are really big and no doubt were expensive to build.

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asked for advice on cooking with my electric smoker and he told me to sell it and get a real smoker. I dont know many people who call themselves a chef who would do that.

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That’s what got me riled up.
We get it that it’s not the professional way to do it.
Also get that sitting around watching it is fun for some people. I could dig it in the right circumstances.
But usually I’d rather go kayaking, hiking or something else while the food cooks.
I’m not a chef. Not even a good cook really. I don’t care that I’m not.
“To each his own” means something different to him than most people obviously.

The guy is not a chef. He cooks BBQ. From what I understand, he does it very well.

He’s also a condescending attention whore.

Interesting reads t00f. Here in the Land Mass, we exist in the wasteland between food meccas.

"Not a Chef"

Some would tell you the definition of "Chef" is anyone who runs a production kitchen with employees reporting to them.

Example - in Highschool I ran the grill at T-Willie's Frostop 3-4 nights a week. There were three of us some nights. (only me, more nights than not). I guess I was a chef, if that definition stands.

However, please don't call me Chef. "Your majesty" will work just fine.

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It's funny, the brisket guy in Austin, TX has been on PBS here. He has maybe 3 pits at his place, and all three are slightly different, evidently evolutions, trying to find the best pit for brisket. If he finds that best pit, I doubt he gets rid of evolution 1-3 because they are really big and no doubt were expensive to build.

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Franklin shows his pits and shows you how he makes his own on his tv series. I saw the episode on Amazon Prime. Not sure if it is the same PBS series or not. It is certainly worth a watch and pretty neat.

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Does he know you are chef robs corner man?

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just comment on the "manda's boudin" issue...in a commercial setting, manda's is a fine boudin and you could do a hell of a lot worse. it has a good liver-y flavor and a good casing for the pit

i see no reason not to use it when selling by the portion. the D&D sausage is the same way...

in a commercial kitchen you have to balance the needs of the front and the back of the house. personally, if i were running a restaurant (from the front, not the kitchen) i would make the smoked sausage in-house and not have boudin on the menu at all