On Sun, 06 May 2007 03:09:06 GMT, "Edwin Pawlowski" >
wrote:

>
>"VegA" > wrote in message
>>
>> My sister in law and her husband both know good food and fine dining
>> "because they eat at great resturants" almost every night.
>
>You mean like Applebee's and Arby's?

Applebees for sure! And TGI Friday, and well, you get it!

>
>
>> Back to the "real pulled BBQ pork".
>
>>
>> If you ain't gonna take the time to at least TRY to cue. Don't call it
>> cue.
>
>Tell her to try Kraft sauce instead.

I make my own. Well, that isn't fair. It's a K.C. Masterpiece clone.
Less sweet with a lil kick. I also smoke it with the meat. We love it
here at home.

>
>Great story. That saddest part is that it is true and happens every day
>across America.

Yea. A bit insulting too.

Reading the BBQ FAQ, I agree that cue people tend to be people that
started out as good kitchen cooks. The problem is, IMHO, most people
today do not COOK! Don't know how. Never learned. Too lazy, too busy,
too what ever.

Stuff is frozen, precut, preheated, preformed, slightly seasoned,
preserved, canned, flash frozen......

Arrrggg! LOL

If you won't take the time to trim a roast, peal or scrub carrots, cut
potatos, etc., you sure as hell won't make the effort to cue.

I make great cue. Who says so? Me!

Well, so does anyone who has ever tasted it.

But I ruined alot of cue learning.

Kinginshit with liquid starter in a webber. Chicken, dry, skin on,
liquid ox hot (almost) over direct heat, cover off.

You know, like my dad still does it!

Started thinkin I could cue at about 17 years old. Hell, I didn't know
that what I was doing was grillin. Well, burning anyway.

I'm 47 now. I woke up after having REAL cue at about 30.

Been working on it ever since. It never ends.

Aside from the taste, something I really love about cue is that it
never ends. There are always new things to try. Cue is the best! And
it can ALWAYS be BETTER! ALWAYS!

Over all I guess it's kinda sad.

Most people will never know real cue.