QDoc
is one Smokin' Farker
I've been re-thinking my ideas about rubs lately, especially for big meats.
Eating at a popular KC bbq restaurant has made me think even more.
The flavor at the restaurant was definately SMOKY. ( I've been trying for a more subtle smoke ) The brisket was certainly non-comp. Sliced thin. I liked it. Apparently the people did too. The line was out the door the entire time I was there. The ribs were a little chewy and hammy but came away from the bone. Good smoky flavor. Why do we make them so tender? Do judges have poor teeth? The flavor in all meats were smoky with a little bite. Just the right amount of salt and pepper with a slightly sweet sauce. I couldn't detect any definate other flavors. The simple essence of good BBQ. I believe I've been trying to blast the judges taste buds.
Eating at a popular KC bbq restaurant has made me think even more.
The flavor at the restaurant was definately SMOKY. ( I've been trying for a more subtle smoke ) The brisket was certainly non-comp. Sliced thin. I liked it. Apparently the people did too. The line was out the door the entire time I was there. The ribs were a little chewy and hammy but came away from the bone. Good smoky flavor. Why do we make them so tender? Do judges have poor teeth? The flavor in all meats were smoky with a little bite. Just the right amount of salt and pepper with a slightly sweet sauce. I couldn't detect any definate other flavors. The simple essence of good BBQ. I believe I've been trying to blast the judges taste buds.
