On 2010-12-29, George > wrote:

> Meat that hasn't been BBQed and has BBQ sauce applied isn't BBQ.

What nonsense. I learned to love TN BBQ while stationed outside
Nashville. I don't know the way he made it, but that local standard
was providing BBQ pork and beef to every restaurant and cafe for a 20
mile radius, that I knew of.

When I returned to CA it was years before I found anything remotely
like that luscious served-in-a-sauce pork/beef that I and thousands of
other Southerners had no qualms whatsever calling BBQ. The place I
finally found was a very popular dive in San Jose that mostly pit
grilled burgers and chickens, but called itself a BBQ joint and served
up that classic pulled Q I'd learned to love in TN. Near as I can
tell, they took already roasted (maybe baked) pork roast and simmered
it in sauce till it fell apart and resembled pull-pork. To die for!

Yes, I've had a few serious barbecue smokers and know how to do
low-n-slow pull pork and brisket and ribs, but all that is jes one
person's opinion and is no more the authentic standard definition of
bar-bee-cue than a dozen other methods. It's merely a word, not
a religion.

nb