Originally Posted by 5sdad
Adding to my lack of culinary sophistication: to me, barbecue has always denoted sauce; if there isn't sauce, it isn't barbecue. Also, the sauce needs to be thick and sweet. As for the meat, I do not enjoy eating charcoal or char. I fully realize that all of this makes me a despicable human being.


If you have to put sauce on it, it isn’t bbq. That ruins the taste of the smoked meat in my opinion. The wood you use is the important thing for bbq. I like mesquite best, but pecan and hickory are very good. They use hickory in smoke houses, because it makes very little soot. Oak is ok, but soots up your pit like crazy..

But, it’s like this girl told me once, “ What the fuuck do you know?”