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Unread 06-18-2013, 02:07 PM   #64
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Actually, I could really care less if it's the point or the flat or what kind of wood it's cooked on or what's in the sauce or if the guy at the counter knows the difference, as long as it tastes good. If the place had real smoke coming out the back and smelled good, I bet you probably missed out on some delicious bbq by being snobbish. I can make bbq that I like and I think it's good, but that don't give me the right to go into somebody's place that makes and sells bbq for a living and try to "out-bbq" them. The proof is in the eating, and that's about all I'd worry about.
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...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
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