Bamabuzzard
is Blowin Smoke!
- Joined
- May 9, 2007
- Location
- Shreveport, LA
You know, I've got a lot of tolerance for a lot of things. But here's what I don't tolerate. Did some pork butts and had a guy tell me that how I did them wasn't "real bbq". That it was "cheating".
I used to smoke my butts with a dry rub, pull then serve. I have recently over the past year changed how I do pulled pork. I smoke without any dry rub or anything. When finished, I pull the pork, mop with a homemade sauce I make from scratch then put back in the smoker for about 20-30 minutes then serve. I like it better that way and everyone that has eaten concurs and absolutely dies for it. I've had several request from people to do pulled pork for them for family events.
I was recently told that how I was doing it wasn't "real bbq". "Real BBQ" doesn't need a "mop sauce". But "real bbq" is dry and if "done right" you don't need a sauce or any sort of "mop sauce". I told the SOB to put down the third sandwich he was eating of it if it wasn't "real bbq" and didn't taste as good. Sorry, had to vent.
I used to smoke my butts with a dry rub, pull then serve. I have recently over the past year changed how I do pulled pork. I smoke without any dry rub or anything. When finished, I pull the pork, mop with a homemade sauce I make from scratch then put back in the smoker for about 20-30 minutes then serve. I like it better that way and everyone that has eaten concurs and absolutely dies for it. I've had several request from people to do pulled pork for them for family events.
I was recently told that how I was doing it wasn't "real bbq". "Real BBQ" doesn't need a "mop sauce". But "real bbq" is dry and if "done right" you don't need a sauce or any sort of "mop sauce". I told the SOB to put down the third sandwich he was eating of it if it wasn't "real bbq" and didn't taste as good. Sorry, had to vent.