Reply to thread

Message: <blockquote data-quote="wingsandsword" data-source="post: 2404782" data-attributes="member: 14159">Proper barbeque is preferably a brisket, although pulled pork is acceptable.  As for the wood, Mesquite is common, but I personally prefer the flavor of hickory.Grilling isn't barbequing.  Going out in your backyard and firing up your grill isn't barbequing anything, that's grilling.  You grill a burger or a hot dog, you barbeque a brisket or a large section of a pig <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" />Yes, the sauce should be on the side: thick, sweet and spicy.  The sauce is on the side so you can savor the flavor of the meat proper, then compliment it with a little sauce.  No mass produced glorified ketchup either, skip the grocery store.  My sauce of choice is "Kentucky's Smoking Grill" (<a href="http://www.whitestoneorganicfarm.com/barbeque_sauce.htm)" target="_blank">http://www.whitestoneorganicfarm.com/barbeque_sauce.htm)</a>, which is a locally made one.  No preservatives or anything like that, just a family recipe being produced in quantity.  Search google for that exact phrase and you'll get some good info.  A dry rub for flavoring instead is okay for an occasional change of pace, but it's just not the same.</blockquote>