Chef Chat with Stacy Phipps of Stacy's Smokehouse (part two)

Yesterday we sat down with Stacy Phipps of Stacy's Smokehouse. Today, the conversation continues.

Want to hear more about Stacy's favorite kitchen tool and what's next? Read on.

Where does your culinary inspiration come from?
My mother. She cooked the best stuff for me growing up and now she works with me in my kitchen. You can ask her who is better and we'll see what she says ... But in any case, I'm the boss, baby. It doesn't matter who I'm working with, I'm the boss.

What's your favorite ingredient to work with right now?
Blondes. Yeah, write that down ... I mean, I work with pork, ribs, beef. It's simple what I do. I'm not into experimenting with food ingredients.

What tool gets the most use in your kitchen?
The knife. Turns out, it cuts real well. Really though, knives matter when you're doing barbecue because you have to get those really smooth cuts. I take my knife to get sharpened every other week.

What's next?
I'm working on a new location. I'm just working on finding a place. I'm thinking Scottsdale ... Eventually I just do well enough to end up in Thailand or Costa Rica.

What's your take on chefs and restaurants using the internet and social media to get the word out?
I don't really work the internet; I don't really know how. I depend on word of mouth, on things like Yelp. I know there are places for people to voice their opinions -- people that like me, people that don't like me. I don't really care. It doesn't phase me one way or the other. To me, Facebook and Twitter is for the young people. It's for booty calls and all that, not for restaurants. You can call me on my phone.

(This was part two of our interview with Stacy Phipps of Stacy's Smokehouse, check out part one and stay tuned for a special barbecue recipe tomorrow... ) 

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