From R&D Chef to BBQ Champion: A Culinary Journey

You'd think someone who'd private cheffed for British Royalty, cooked in some of the country's-- as well as the East End's--  great restaurants might want to spend a good deal of time flexing on that. And if that's what you're expecting from this week's episode with Bill Valentine, Pit Master at Town Line BBQ in Sagaponack, you're gonna be a little disappointed. Because at this stage of his life, there's really only one thing that really gets Billy going: Barbecue. And I don't mean that thing we do in the Northeast outside with our family and friends and overcooked hot dogs and hamburgers. I mean that slow cooked wonder which may take on many different forms, styles and is used on many different meats in the South. Barbecue. Cue. Low 'n Slow. Whatever you want to call it and however you might envision it, it's something Bill and I both care quite a bit about. So yeah, there's plenty of tales of obsessive compulsive  fine dining chefs throwing things, and stories of beautiful cuisine in fancy dining halls, what you're really going to get out of this episode is, hopefully, an understanding and appreciation for what they do at Town Line, and lots of other BBQ joints the world over. As Bill says early on: it's a passion.