James Hofmeister wrote:

> Yes, I admit to the "soccer mom" definition of BBQ...   Starting with
> tenderizer and the microwave to actually cook the meat followed by low
> flame cooking on grill with the meat lathered with BBQ sauce and after
> the appropriate outside appearance is reached with the grill, reapplying
> more BBQ sauce.  Certainly not southern road style slow-smoked followed
> up with the secret sauce that is most common here in Georgia.

> From: "John Clogg" <[log in to unmask]>

> I must disagree with James.  The problem with lots of self-styled BBQ
> chefs (and northerners) is that they think meat becomes BBQ when BBQ
> sauce is applied to it.  BBQ is not about the sauce, it's about the
> cooking method.

In my geographic area, I've sampled GA TN NC SC BBQ, and in my younger days, "way south" GA.  (I omitted AL, you never know what they're cooking).  John has it nailed in his description.  The sauce [if any] goes on at the last minute, which can be while still on the fire (rarely but it happens), by the cook before presentation, or by the consumer before ingestion :-)

There are two camps of BBQ sauce - the sweets (brown sugar, molasses, etc) and the tarts (vinegar).

Then there is the no-sauce group which I prefer, generally attributed to Memphis TN but becoming a little more commonplace, is the "dry rub".  A mixture of dry spices is applied to the meat just after cooking.

If you're ever in the neighborhood, there are two chains that are quite acceptable, Sticky Fingers and Famous Daves.  But the best BBQ by far is generally found at the small mom-and-pop stands.  Finding the right one is a challenge, but a culinary adventure :-)

Jeff

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