Real barbecue is good sans sauce. Real, if you can find find someone who can make it (wink, wink).
Okay, for clarity: I rarely barbeque, but I grill and broil frequently.
You are talking about grilling.
Shrimp with lime and ground black pepper on a mesquite grill? I love it!
A fat ribeye marinaded in a garlic sauce? HEAVEN with a butterry baked potato!
Swordfish marinaded in lemon juice with ground black pepper? Throw it on the fire, quick!
But none of these things is BBQ!
BBQ is a hog slow-cooked over hickory coals with a sweet mustard sauce. The sauce is applied to the meat every hour or so after the first 5-6 hours of cooking
Now, I am going to give a little on this issue: This type of thing has been around here(SC, USA) for a while, but is beginning to spread elsewhere. Once you try it you will know.
And as much as I love Sheally's, the best is really always homemade. But you can use Sheally's sauce.
The rason I rarely BBQ is because I can't afford to buy a hog often.
How do you figure? Grilling is placing meat directly above the source of heat. This is fine for certain meals, but it is definitely not barbecue!
Barbecue can be either pork, beef, poultry, venison, mutton, or curry. I have no idea where barbecue can only be pork came from since barbecuing actually refers to how the meat is cooked (slow and by an indirect heat source of wood and/or charcoal). Saying that barbecue can only be pork makes no sense to me.
Those meals you described about grilling sure made me hungry.
Where's my wife? Papadeaux's is in order tonight!