What's more important to you the texture of meat or smoke flavor?
As far as flavor goes what's more important to you? For me hands down it's texture...that's where the flavor is. By texture i'm talking having a good maillard reaction from the natural sugars in the meat and caramelization from added sugars.
I don't care if it's the tasty crunch from some fried chicken, the crust on a seared steak, the bark on a butt, or something like cheese that's been caramelized under a broiler.
People seem to be fixated on achieving what they called smoke flavor and IMO it's been over emphasized. Honestly i'm not even sure what good smoke flavor is anymore because to me it's best when it's subtle and not over powering. I want it to be clean and a secondary undertone to the texture and the juiciness of the meats. Most people I think that dislike smoke foods have had foods that were improperly over smoked.
Anytime i've fed BBQ to people that say they don't like smoked foods have loved it...no mention of smoke ever came up, and IMO that's the way it should be.
Good BBQ starts with maillard reaction and caramelization.
As far as flavor goes what's more important to you? For me hands down it's texture...that's where the flavor is. By texture i'm talking having a good maillard reaction from the natural sugars in the meat and caramelization from added sugars.
I don't care if it's the tasty crunch from some fried chicken, the crust on a seared steak, the bark on a butt, or something like cheese that's been caramelized under a broiler.
People seem to be fixated on achieving what they called smoke flavor and IMO it's been over emphasized. Honestly i'm not even sure what good smoke flavor is anymore because to me it's best when it's subtle and not over powering. I want it to be clean and a secondary undertone to the texture and the juiciness of the meats. Most people I think that dislike smoke foods have had foods that were improperly over smoked.
Anytime i've fed BBQ to people that say they don't like smoked foods have loved it...no mention of smoke ever came up, and IMO that's the way it should be.
Good BBQ starts with maillard reaction and caramelization.