José Andrés

And those two at the end, they are from Spain. They are amazing. they are also amazing. So I like that. I like that moment. You know when I like to do that? I don't even have it covered yet, but even when it is snowing, I love to do that. There's nothing more amazing than... Having an open fire with the snow falling down and you cooking there. Yeah. It's just fascinating.

And those two at the end, they are from Spain. They are amazing. they are also amazing. So I like that. I like that moment. You know when I like to do that? I don't even have it covered yet, but even when it is snowing, I love to do that. There's nothing more amazing than... Having an open fire with the snow falling down and you cooking there. Yeah. It's just fascinating.

I think it's very primal.

I think it's very primal.

I think it's very primal.

It's like being in the cave. Yeah. Well, I think there's something. I think human beings have been cooking over fire for so long that there's something incredibly comforting about cooking over fire, very satisfying, rewarding. It's different than anything else. When you see the actual wood and you make the fire yourself, so you start it from the very beginning.

It's like being in the cave. Yeah. Well, I think there's something. I think human beings have been cooking over fire for so long that there's something incredibly comforting about cooking over fire, very satisfying, rewarding. It's different than anything else. When you see the actual wood and you make the fire yourself, so you start it from the very beginning.

It's like being in the cave. Yeah. Well, I think there's something. I think human beings have been cooking over fire for so long that there's something incredibly comforting about cooking over fire, very satisfying, rewarding. It's different than anything else. When you see the actual wood and you make the fire yourself, so you start it from the very beginning.

Little tiny pieces of cut wood, you know, the little kindling. And you lay the sticks over it and you get that going. Then you lay larger and larger pieces of wood over it. Then you get a roaring fire and break it down to coals. And then you start to sizzle the salted meat over the coals and...

Little tiny pieces of cut wood, you know, the little kindling. And you lay the sticks over it and you get that going. Then you lay larger and larger pieces of wood over it. Then you get a roaring fire and break it down to coals. And then you start to sizzle the salted meat over the coals and...

Little tiny pieces of cut wood, you know, the little kindling. And you lay the sticks over it and you get that going. Then you lay larger and larger pieces of wood over it. Then you get a roaring fire and break it down to coals. And then you start to sizzle the salted meat over the coals and...

You know, at the beginning, when I came to America, I didn't understand smoking. Because, you know, the first smoking I had, smoked foods I had was in New York, probably were not good places. And it took me time until I came into the smoked meats culture of America.

You know, at the beginning, when I came to America, I didn't understand smoking. Because, you know, the first smoking I had, smoked foods I had was in New York, probably were not good places. And it took me time until I came into the smoked meats culture of America.

You know, at the beginning, when I came to America, I didn't understand smoking. Because, you know, the first smoking I had, smoked foods I had was in New York, probably were not good places. And it took me time until I came into the smoked meats culture of America.

Right. Texas.

Right. Texas.

Right. Texas.

Oh, my God. Barbecue. Here was huge for me.

Oh, my God. Barbecue. Here was huge for me.

Oh, my God. Barbecue. Here was huge for me.