Edwin Pawlowski wrote:

> I took some ribs for lunch one day and shared some with a co-worker as we
> often eat together. Later, she asked me about making ribs that taste so
> good. Another co-worker chimed in with "it's not the ribs, its the sauce
> that is important". Funny thing is, Sue snapped back, "these were good and
> had no sauce, just good flavor and really tender."
>
> I go away from using salt a long time ago. For a couple of weeks, some foods
> tasted bland. Afer my taste bud recovered, I found t hat real food with
> really good flavor does not need salt, or very little at best. Most of us
> became addicted to it. I have no steak sauce in my house. Ketchup is for
> French fries though.

I realized that barbecue was not grilling and began trying to do it
somewhere around 1998. Since then, I've had a failures and learning
experiences and mediocre outcomes, and a few successes that were so good
that tasting that meat without sauce was a revelation. I can count the
revelations on my ten fingers, still.