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In Reply to: Re: best of the best... posted by Neal on May 21, 2008 at 09:45:59:
Ok, that this is coming down to a credentials presentation is ridiculous. If you guys honestly want 'em, I can give them. But I don't think it's necessary. I agree; I don't think pork has to be sauced to win, either. Obviously it doesn't, especially at Cabela's. But sauce is another ingredient, just like marinades, rubs, and smoke.
Now, assuming "even in KC" was coincidentally an exact contradiction of my answer, here's why his answer to BOS grinds my gears: I cooked at an unsanctioned backyard event in lovely Geneseo, Illinois last year. There was a kid there, about 23 years old and a year back from Iraq. He'd been smoking on a Brinkmann offset since he came home, and just loved the hobby. His enthusiasm was a blast. But he wasn't happy with the results he'd been getting. He was actually depressed because he didn't think he was "getting it."
I showed him exactly what we do, and he responded with steadfast confidence, "Foil?! Never. Foil is the Texas Crutch! And good ribs don't need sauce." I told him he was partially right - you can make great barbecue without the foil and without the sauce. But this is how we do it. And he liked our food a lot better than his own. I haven't talked to him since, but I have every confidence he's experimented with all the different techniques for making great barbecue. Had someone explained to him in the first place that there's more than one way to do it and do it well, rather than tell him that there's only one way to 'que and everything else is wrong, this kid wouldn't have come so close to giving up.
Every time someone answers a question with the equivalent of "do it this way or your wrong," you do a disservice to the hobby.
Now, Rich, if you weren't referring to my explanation to BOS, I do apologize. I'll blame this medium and my short fuse.