phaeton wrote:

> At some
> point, they pulled them out and put them in Nescoes..... this is the
> point where the purists in this thread will say "yes, this is the
> right idea", but know what they did after putting the pork in the
> Nescoes? They poured on a mixure of Famous Dave's BBQ sauce and
> Miller High Life.
>
> So you tell me. What's right anymore?

Putting bbq suace on the meat doesn't change the method of cooking which the
meat was subject to. BBQ can have sauce, or not. All I will say is that good
bbq doesn't require sauce, and I am always suspicious that meat which is
slathered in sauce must have a horrible taste if left to stand alone.

Good bbq pulled pork or beef brisket, et al, needs no sauce, although a good
sauce sparingly used makes for an enhanced and layered taste. If the purpose
of 'bbq' is to eat sauce then I suggest that one forgoe the cooking of
expensive meat and simply

> I guess the moral of the story is not to get too bent up on labels.
> Just enjoy the content. Remember the beer can shim story in Zen and
> The Art of Motorcycle Maintenance.

If there is no big issue, and I don't see that simply mentioning the
distinctions between BBQ and faux-Q is any big deal, then it equally should
be no big deal to use the lable of crock-pot pulled pork. In my mind, the
issue is not about the tastiness of the recipe.... I've made that same type
of dish at home, and I have owned a bbq joint.
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."