We just finished a BatDope here in Austin where we assembled at one of the better BBQ restaurants in the greater Austin area, The Salt Lick.
But I’m a bit confused. For me, growing up, BBQ was a tomato based sauce that was applied to the meat as it cooked. Here in the Austin area, everyone seems to think that BBQ is a sauce that’s applied to the meat after it’s cooked, while it’s lying on the diner’s plate.
I’ve always thought that the sauce should cook with the meat, allowing the flavors to mingle there, rather than a sauce poured on, almost as an after-thought.