Quote:
Originally Posted by Doctorossi
A little unsolicited recommendation:
1. Use a sauce that goes light on the tomato.
2. Go light on the sauce.
This will help you taste the smoke nuances.*
*Disclaimer: I know that barbecue philosophy can be an expression of personal identity and a source of pride and I'm not looking to step on any toes.  |
Thanks...I agree with you on both points
I'm more of a fan of vinegar based sauce for pulled pork.