# Let's talk BBQ **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 26, 2023, 12:34am UTC](https://boards.straightdope.com/t/lets-talk-bbq/978815 "2023-01-26T00:34:42Z")\ **Posts on this page:** 1\ **Showing post:** 17
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [January 26, 2023, 12:20pm UTC](https://boards.straightdope.com/t/lets-talk-bbq/978815/17 "2023-01-26T12:20:10Z")
I agree with some others that BBQ is not about type of meat, or type of sauce, it’s all about cooking technique: low and slow and smoky. This thread has me craving BBQ now-- it’s been a little while since I BBQed anything. Unfortunately I have plans the whole weekend so BBQ will have to wait (at least, making it-- maybe will see if I can talk Mrs. solost into hitting a BBQ joint for dinner Saturday night). My favorite meat is brisket, with pulled pork a close second. Pulled pork is easier to get right, but a properly BBQed brisket is a beautiful thing. Here’s a post I made this past June in which I followed an America’s Test Kitchen / Cook’s Country recipe for perfectly BBQed brisket on a kettle grill- it turned out amazing: [Barbecued Beef Brisket!](https://boards.straightdope.com/t/barbecued-beef-brisket/965672) Ribs are good, but not a lot of leftovers for almost the same amount of work. I’ve also BBQed plenty of chickens and turkeys. Sauce: depends on the meat and the mood I’m in. For pulled pork I like a hybrid Eastern/Western North Carolina-style sauce: thin and vinegary but with a little bit of tomato sauce added. The acidity is a nice counterpoint to the fattiness. I don’t generally use much if any sauce with brisket or poultry. --- _[View the full topic](https://boards.straightdope.com/t/lets-talk-bbq/978815)._