It is important to keep a proper perspective when evaluating other’s work. This is especially so when the critic cannot do the work himself, and do it better than that which he attempts to criticize.
Here, the staff at The Best of Texas acknowledge that we are but humble patrons of the Art of Barbecue, and not the masters. The staff concedes that even the most mediocre barbecue is better than we could consistently produce in our own smokers. Without the artisans, we would be left eating dull, dry barbecue, and would be lesser men because of it.