drbbq wrote:
Fair enough. I feel the same way about mustard although many people love it.

Good to see you on Ray. I think you personally prefer your barbecue as quite a few people here do, sauce on the side, with a a competition tug to the ribs.

But in those same comps, the Judges are not necessarily bbq afficianados, so you need to cook to there taste. Tomato/Sweet here in the Midwest, mustard/vinegar in the South and South East, you're just cooking to your audience (and winning)

Alot of competitors will add a little Zing of heat, and will either end up tanking, or getting a good table and walking. Risky proposition when you add up the costs to compete.

I personally like to pick up the subtleties of knowing when hickory is used, or getting a good balance of cherry smoke to chicken or pork shoulder, sauce on the side if someone wants it.

And with mesquite, I know you and I agree. Its buried out in the yard, next to the mustard

HI,

Just curious, what is the back story issue related to mustard?

Is it people don't like the Carolina mustard BBQ sauces? Is it mustard on your hot dog? In Gary's 5-step, mustard is used to stick dry rub onto the meat, then it just disapeers as a flavoring agent. Or simply you just don't like mustard?

Thanks!

Regards,

Hi Cathy,
For me it's just that I really don't like the stuff.

Bill's reference is actually to my dislike of mequite that is well known. I once wrote that it smells like it came straight from the Devil's Ass Crack.

drbbq wrote:I once wrote that it smells like it came straight from the Devil's Ass Crack.

Okay then.

Here's a link to me on WGN today. http://wgntv.trb.com/news/local/lunchbreak/

drbbq wrote:It's all about balance and using sauce is a legit part of that balance.

Ray,

Balance and BBQ sauce sounds reasonable, and I agree it's a legit part of BBQ, problem is 95 times out of 100 the balance is as out of perspective as Cyrano's schnoz.

It's fine for us to reasonably discuss, and yes we are fairly close to agreeing on principle, but real world application of sauce, home, restaurant or BBQ contest, is horribly skewed.

Nice job on WGN, I'm a fan of Big Bob Gibson's White BBQ sauce on chicken myself. (In moderation of course)

Enjoy,
Gary

Hi,

Recipe's from drbbq WGN segment, including the white sauce, can be found here.

Regards,