Quote:
Originally Posted by milkman
BBQ in the South is an art form, if that's possible...
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I’d say its not only possible – more than just plausible – I’d say it’s closer to probable.
BBQ folks that I know will often treat the ingredients in their rub – or the recipe for their sauce the way the farmuhsootikal industry treats the research results from their COVID-19 vaccines.
Do you wrap or do you hold the Texas crutch in contempt?
Do you cook fat cap up or fat cap down?
Do you use briquettes?
Lump?
Hardwood?
Pellets?
Gas with chips?
Do you cook low and slow or hot and fast?
Do you inject your meats?
Do you brine them?
Are you wrong if you don't do it "my way" ???
What difference at this point does it make?
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