I think a large percentage of Americans just don't like licorice. I know I don't.
Making it salty would not improve my bearing towards it.
Confession: World-class and gas-station-class barbecue taste pretty much the same to me. A nice place tends to have better and more-innovative barbecue sauces, better breads if you're getting something sandwich style, and way better sides. The meat is probably worlds apart if your palate is tuned to barbecue, but to a rookie like me it basically all tastes like meat slathered in barbecue sauce.
Real Texas barbecue does NOT have sauce on it....because it doesn't need it. It is also not dried out, tough, or stringy. I allow pickles, onions, peppers, and on occasion simple white bread, Tortilla, or crackers.....if you want sauce, you can go home and get it! We get offended if someone asks for a knife or fork! But....you did get the rookie part right!
I feel your despair.The sauce should complement the meat - not define it. I love sauce but cringe when my brother insists on serving my leftover pulled pork by heating it in a pot of sauce.
The sauce should complement the meat - not define it. I love sauce but cringe when my brother insists on serving my leftover pulled pork by heating it in a pot of sauce.
They were boiled to an unappetizing grey, then had a horrible barbecue sauce poured over them.
I will take some homemade BBQ sauce & thin it out with beer for my mop.
BBQ sauce is a condiment, not an ingredient!
Back on topic: both interested and terrified to try puffer fish.
Alligator, snake, farmer turtle, armadillo, something like that.
I'm from Western Canada, not sure why I wanna eat reptile
Real Texas barbecue does NOT have sauce on it....because it doesn't need it. It is also not dried out, tough, or stringy. I allow pickles, onions, peppers, and on occasion simple white bread, Tortilla, or crackers.....if you want sauce, you can go home and get it! We get offended if someone asks for a knife or fork! But....you did get the rookie part right!
The real question here is....why is there left over pulled pork? I've never seen pulled pork last long enough to become left overs!
I absolutely can't stand boiled ribs. Sometimes the old lady does this, and the whole house just smells like boiled pork. I can't eat when I smell that.
I'll admit I love ribs, but have never heard the term mop before.
what is it, and how does it work?
This is why there are leftovers.....I rarely just do a small Boston Butt...my little electric smoker comfortably holds 3 10- pounders
You the man!, you can smoke and pull all that in half an hour!
Oh yeah, them too. I was talking about Cooper's across the street from Billy Bib's. Not downtown to Funkytown folks, but close enough for everyone here.
I've seen the bbq pit boys use something called " bear claws" that looks like it'd make short work of the job...
those are pretty good for a smaller job.. and great for moving the meat around. but still pretty time consuming when you get into multiple shoulders.
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