Secession, C19 Version

[Skjellyfetti]

Or to cut the fat in a properly smoked Boston Butt

“Sauce” is thick and it covers up the flavor of the meat... like ketchup

Vinegar with some heat and sugar is nit a sauce. It is seasoning that cuts the fat without covering up the meat

If you put “sauce” on any meat it means its either inferior meat or you fucked it up in the cooking

A vinegar-based sauce is still a sauce.

Sauce is used to cover up inferior meat or poorly cooked meat, which is true.

A vinegar-based sauce cuts the fat in a Boston Butt, which is true.

Boston Butt has too much fat and not enough meat.

Ribs shouldn't need vinegar-based, mustard-based, ketchup-based, or any other sauce.

Ribs are the superior barbecue to pulled pork.

QED.

[CID1990]

Or to cut the fat in a properly smoked Boston Butt

“Sauce” is thick and it covers up the flavor of the meat... like ketchup

Vinegar with some heat and sugar is nit a sauce. It is seasoning that cuts the fat without covering up the meat

If you put “sauce” on any meat it means its either inferior meat or you fucked it up in the cooking

A vinegar-based sauce is still a sauce.

Sauce is used to cover up inferior meat or poorly cooked meat, which is true.

A vinegar-based sauce cuts the fat in a Boston Butt, which is true.

Boston Butt has too much fat and not enough meat.

Ribs shouldn't need vinegar-based, mustard-based, ketchup-based, or any other sauce.

Ribs are the superior barbecue to pulled pork.

QED.

I’m talking about the consistency - vinegar with spice and sugar in it isn’t really a “sauce” even though most people call it that

You can’t really smother pork in vinegar since the meat absorbs it

Throw a bottle of ketchup sauce on it though and all youll taste is the sauce


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[Baldy]

There's a huge difference between something being an ingredient vs. being the primary ingredient...
but this is where you shine

Nothing I said was incorrect. When I go to a barbecue joint I try every type of sauce they have (not talking about a place that has 47 different bottled red sauces) on each type of meat. I do pulled pork a couple times a month and I always put red, yeller and vinegar sauces on the table. Guess I'm just more open to trying different things.

Braswell's makes some really nice sauces, jellies, etc.

Good choice, Hen

[kalm]

That's great
But I happen think anything that's 80% vinegar should be used to rinse out a vagina
to each their own

Or to cut the fat in a properly smoked Boston Butt

“Sauce” is thick and it covers up the flavor of the meat... like ketchup

Vinegar with some heat and sugar is nit a sauce. It is seasoning that cuts the fat without covering up the meat

If you put “sauce” on any meat it means its either inferior meat or you fucked it up in the cooking


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This. Vinegar is just an acid for cutting richness or complementing sweetness. I suppose Cleets turns his nose up at squeezing fresh lime onto carne asada too.

I will say that pan made sauces are permissible on quality meat if prepared correctly. EG a blue cheese Demi on steak...but also unnecessary.