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Unread 07-18-2013, 07:14 PM   #43
Bludawg
somebody shut me the fark up.
 
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Quote:
Originally Posted by BBQPitt View Post
I think some people have gotten too enamored with what "real" or "great" bbq is. At the end of the day, if you put 47 different ingredients on it, and it tastes great to you, it's a great rub, slather, marinade, etc.

As for salt and pepper, some would find it much too bland, some would find it too salty, and some would say it's not salty enough. There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in wh?ich case of course that's the best, DUH!
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I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say? The boiling point of water at sea leveled is 212 F stocks, juices ect are 99.9% water.Cook temps over 212F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.
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