extend this a bit and one could say easily say no self respecting BBQ professional would cook meat in a machine shop fabricated, insulated cooker.
it should be in a pit dug out of the dirt with the meat on a stick.
the sauce is play, whether commercial or not...cooking the meat properly is the challenge.
just curious, what liquids go into your sauces? hope it aint heinz or lee and perrins.
while i can appreciate your POV on some level, it really is a kinda ridiculous blanket judgement.
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