Noah Galuten

trying to figure out how to make better pizza and just started using the Tartine bread book.

He said, pizza dough is kind of like bread, really.

And I wanted to develop my own style.

And so you start to learn from all these people.

I mean, Nancy Silverton didn't invent- Invent bread.

Yeah, or Pomodoro for that matter.

Right, right.

And so when she serves her focaccia di recco that you want to know because she was traveling through Italy, found the exact version she likes, and now she sells it to you for more money than it cost her to have it.

Yeah, yeah.

I mean, so the truth is I've been, you know, grilling, you know, a good amount of my life.

I've also have a barbecue background.

So I've worked with like Kevin Bledsoe.

He's the best, but we also, he grills and stuff too, so he taught me the first time I ever learned how to smoke something on a grill, where you kind of move all the charcoal to one side of the grill, put wood chunks on top.

You almost make like a two-zone fire, and you can throw a rack of ribs on the cold side, and it's like, I call it smoke grilling in the books.

You get that smoke flavor, but also like a crispier edge in a char.

I actually...

maybe because I've cooked 4 million smoked ribs in my life from working in restaurants.

But now I love this kind of grilled rib method where you get the smoke flavor, you get more texture and it cooks in about half the time.

So that's like techniques I learned from him.

Then you start to incorporate your own taste and modifications.