Quote:
Originally Posted by BryanBusby
It generally is. I think Carolina generally is Vinegar based because they can't barbecue for shit, so they try to go for the tangy profile. I really can't take anyone that prefers the shit seriously.
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But again, how's that any different from KC putting a brown sugar glaze on everything or Texas drowning it all in black pepper.
Barbecue is nothing more than making mediocre meat less so. You take tough, stringy, fatty meat with a bland flavor profile, put a rub on it and slow cook it while throwing carcinogens at it to make it tender and flavorful.
If you're out there smoking a tenderloin, you're doing it wrong. It's ALL mediocre meat.