Quote:
Originally Posted by Baby Lee
Sorry, I was reading the conversation very differently.
It seemed like it started off with not liking 'hot sauce' as a BBQ sauce because it's mostly just vinegar, and it seemed like you countered with 'if you don't like vinegar, you can't like molasses, . . . or any spices or sauces, because they're ALL 'assisting weak meat.'
Sure everything has a balance. But my point was simply - if you're 'out of balance,' out of balance vinegary is very different from out of balance sugary.
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Yeah, I can see your reading. It was a little meandery. I figured from Busby's jumping off of Cooper's discussion regarding sauces we were debating the merits of the respective bases.
Though given my druthers, I'd still take 'out of balance' vinegary over out of balance sugary. Perhaps not as a baste or marinade for texture purposes (mushy meat blows) but if I've gotta put straight white vinegar or straight white sugar on my ribs, I'm going with the vinegar.
Acid as a whole can complement meat (as the pickles example made nicely; some places also serve the vinegar onions with their barbecue) better than sugar.
If I gotta miss one direction, it would be towards the vinegar.