Originally Posted by smokinmikes
Yeah, that's what I'm saying. 99% of the stuff around here tastes the same. Whole hog, gas pig cooker, slow cooked, chopped to death and sauced with a vinegar variant. It's good, but it ain't mine
That is why once *you* learn how to do it yourself the Q that comes from your cooker is better than what is served in a restaurant. Restaurants do not have the luxury of putting the *love* into each individual piece of meat like the backyarder does. Most cook for the masses and with anything dealing with large numbers. The larger the number the lower the quality gets.