On 11-Jun-2004, Douglas Barber > wrote:

> 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.

Life's a bitch and then you die, but those revelations are worth it.
Fortunately,
mine are coming a little closer together then they used to.

--
M&M ("When You're Over The Hill You Pick Up Speed")