posted on Oct, 24 2006 @ 11:32 PM
Real BBQ, that's what's good. Dry rubbed, slow smoked spare ribs, not that boiled until it falls off the bone, grill it for ten minutes, then drown
it in sauce crap. Dry rubbed, cider injected pork shoulder or butt smoked for 12 to 14 hours until you can pull it apart with forks. Dry rubbed beef
brisket smoked so slow and long that it's half its original size, but slices up tender and juicy. Hot links, chicken thighs. Memphis style, Kansas
City style, Texas style, Carolina style. Cherry, apple, pecan, hickory, mequite, these are the woods that make these cuts shine. Great BBQ doesn't
need much sauce, maybe not any. Put a couple bottles on the table, I'll apply my own, thank you.
Chilis, Applebees, Tumbleweeds, Texas Roadhouse, these places suck.
The world needs more real BBQ. It's a very serious problem.