You know, I hadn't put much thought into this subject, and honestly I agree with you.
I truly believe in BBQ being BBQ, and that's it, to the point where I really think that
greenery has no business being in a turn-in box, and I'm also of the opinion that
chicken ain't BBQ either. So, I'm probably fairly extreme in my views this way.
As long as it's allowed, I'll use it. I do use it at home, mainly because I enjoy the
added flavors that tend to coincide nicely with my rub and any sauce that we may
or may not add. Oh, as Tim said below, we ONLY use stuff in our injection(s) that
your mom would approve of. No *chemicals* perse.
However, I doubt either the slaves when pretty much inventing the BBQ technique
with pork in NC, SC, GA coast or the guys on the trail in Texas (using beef of course)
had injectors... They might've soaked it, in something, but something tells me they
didn't pull out the needle and have-at-it.
Then again, until we're all cooking out of a hole in the ground, one could easily debate
that we're already away from the origins, so where do we/they draw the line?
I like your point, and I think it's valid, but I also think we'll see ice sculptures in hades
before we get there.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)