holdenf92
Knows what a fatty is.
I'm sure this has been addressed on here before, but I figured I'd bring it up anyway. I cannot for the life of me understand why it has become a thing to adulterate your pork ribs by slathering them in parkway margarine before wrapping. I understand this practice is very popular on the competition circuit. My question is, why? Wouldn't competition judges, who supposedly have these developed palates, be able to pick out the flavor it imparts pretty easily? I always thought that bbq and especially great bbq was about the wood, the technique of the pitmaster, and the flavor of the quality meat shining through. So why is it that every video I see on YouTube for competition ribs includes dousing the meat with copious amounts of fake butter, brown sugar, and enough honey to give your grandma diabetes? Plus, why would anyone who cares about the quality of the product they are producing want to use a product like margarine anyway? In 2018 we know it's a highly processed, unhealthy blend of chemicals, artificial flavors, and rancid vegetable oils. Anybody have a reasonable explanation? I'm all ears lol. Sorry for the rant but when I see someone ruin their great looking ribs with that pale yellow glue it makes me cringe.