The B12 (XII) Forum, home of the 'Front Porch, y'all' at College Football Fan Site, CFB51!!!

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The portal and Nil have done much more damage to CFB then having a playoff

Best BBQ, Texas.  Yessir.

Heh! I didn't hear anything about "best" on that video.

De gustibus non disputandam est.

You hafta watch all the way to the end.  

I will say, the first few times I had eastern Carlina BBQ I was mystified and not impressed.  I was of course used to the tomatoey sauce slathered on top of "something".  I don't recall really liking BBQ as a youngster except maybe ribs.  I got used to it in time, much as I did with Cincy chili.  I got used to coffee and beer and wine as well, so it happens.  

I noticed Fox Bros here serves their pull pork bare with sauces on the table, and one of the choices is clearly the vinegary type.  I tried a bit last time, it's just different, but if the pork is good, it works.  The do a lot of slaw in NC as well of course.

I'm still bummed I spent nearly two weeks in Provence and never once had bouillabaisse.  I can't spell it.

 weird sauces are good once in a while to add variety to pulled pork

not really any need for them, but variety is the spice of life

I've been told

Eh, I don't like vinegary sauces on BBQ pork.  They're not only unnecessary, they just don't taste good.  My opinion, of course.

The BBQ rest near us always sends both the vinegar sauce and their reg BBQ sauce when I order a pulled pork sandwich

I always use their reg sauce

I usually try a dab of vinegary sauce on a piece of pulled pork.  I'll even try mustard based if they have it.  Places often have sweeter and hotter red sauce.  As noted, really good PP doesn't need any/much sauce at all.  My first bite will be "bare" to see if it's really good.

I do prefer dry rubs ribs over slathered.

Think about how much variety there is in "real BBQ" anyway, as noted in the video, it's a good thing, to me.  You can find cow or pig pretty readily, and then sometimes goat or boar or whatever else is usually stringy meat.