[Poser]

Am I the only one who thinks the author hasn't had much southern BBQ? Southern BBQ does *not* resemble Kraft BBQ sauce.

He also seems to have missed the whole concept of dry rubs. The best BBQ joints serve a dry rubbed, smoked pork rib (or beef ribs in TX) often with the sauce on the side.

Vinegar, molassas, spice based sauce is popular in the south. Add tomato and remove a little mustard and you are in St. Louis. I don't recall ever getting a sauce that tasted like "Louisiana Hot Sauce".

And... For God's sake... Bourbon! Or Southern Comfort! Or Meyers Rum! You have to mix in some kind of booze in your sauce.

And what about mops? It's no wonder he's never had a piece of juicy BBQ.

He doesn't seem to recognize pulled pork butt vs. St. Louis ribs vs. baby back ribs vs. beef ribs vs. sliced smoked pork etc.

Somebody needs to teach this guy about BBQ!

Oh yeah. Grilled meat is *not* BBQ. It is grilled.

[kellynla]

I use Jack Daniels in my sauce. Being that it's the best whiskey made! That ought to be good for another twenty or thirty posts! LOL

[kellynla]

BTW Poser I agree with just about everything you said on #139...glad you straightened out those who don't know better about BBQ & sauce...