On Tue, Oct 4, 2011 at 10:24 AM, GMoney <[email protected]> wrote: > > On Tue, Oct 4, 2011 at 12:13 PM, Scott Stewart > <[email protected]>wrote: > >> >> Carolina "BBQ" is all vinegar.. wrecks the meat flavor.. gimme a >> memphis dry rub or a KC sweet/tangy combo >> > > WIthout knowing much more, i'd certainly agree. Any BBQ that's attempting to > cover up or fundamentally change the flavor of the meat.....forget it. BBQ > is about enhancing and bringing out the yumminess...not draping vinegar on > it.
Properly done, most of the flavor comes from the dry rub and, of course, the meat itself. A light mop during the smoking to keep it moist, sure. But the vinegar sauce is all about a nice high note. It isn't like a Texas tomato sauce where you coat the meat. Instead, it's something you give a light sprinkle on or you dip in (my preferred method). The vinegar sauce gives it a bit of kick between the vinegar and the spice that helps round out the smokey deep base flavor of the pork, smoke and rub. And now I have to figure out what the hell I'm going to do about lunch, damn it. Judah ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:343238 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
