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Too much heat, too-expensive brisket, and too much competition are stressing barbecue joints, leading to a less profitable year for many.

Put his whole past life on hold, and defected to france, to learn how to cook. what happened to you anyway, buford? you used to have a good job, you hung out a couple nights with batali and next thing you know you're living in france. >> it's true. >> and cooking. >> i discovered a whole world that the rest of the world didn't seem to know about, just a very compressed and tense lifelong learned expertise and knowledge of food. it's not the food network and it's not glossy magazines and it's not something you get from reading a recipe book. it's something you get by just going deep. i was afra...

Stayed for five years. >> we meet at bouchon contrel. a bouchon is a uniquely lyonnaise institution, a casual laid-back kind of pub/bistro with a limited old school menu and always, always an unpretentious vibe. people come here to unwind, to relax, and to eat with abandon. >> so you say outright recently in one of your published works that lyon is better than paris. >> lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows they have a really good life, and they don't give a flying fig if anybody else knows about it because they don't actually want visitors. >> if you we...

You're living in france. >> it's true. >> and cooking. >> i discovered a whole world that the rest of the world didn't seem to know about, just a very compressed and tense lifelong learned expertise and knowledge of food. it's not the food network and it's not glossy magazines and it's not something you get from reading a recipe book. it's something you get by just going deep. i was afraid of france because i knew if i went -- took on the subject of french food i would have to go really deep. so we went and we thought we'd stay for six months, and we stayed for five years. >> we meet at boucho...

Subject of french food i would have to go really deep. so we went and we thought we'd stay for six months, and we stayed for five years. >> we meet at bouchon contrel. a bouchon is a uniquely lyonnaise institution, a casual laid-back kind of pub/bistro with a limited old school menu and always, always an unpretentious vibe. people come here to unwind, to relax, and to eat with abandon. >> so you say outright recently in one of your published works that lyon is better than paris. >> lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows they have a really good life, and t...