On Tue, Oct 4, 2011 at 11:40 AM, Judah McAuley <ju...@wiredotter.com> wrote:
> > Now, I'm broad minded when it comes to BBQ. I'll accept brisket as > bbq. And I'm happy with tomato-based sauces. But, damn, a boston butt > dry rubbed and in the smoker until all connective tissue melts > away...that's just pretty much the definition of bbq right there. > > Judah > Mmmm.....pulled pork and ribs are basically where it's at, if you ask me. Brisket, chicken, all that other stuff you can smoke.....they are nice....but give me ribs and a pork butt any day. I know nothing of Carolina style BBQ. But if it's slow smoked (over fruit tree wood and hickory), tender, with the right mix of seasoning, and a slightly sweet and tangy sauce...then I'm on board. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:343234 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
