They were both fairly hot smoke methods.
Barbecue sauce is (sadly) what you get at McDonald’s or the store, here in northern Arkansas. Barbecue is slow cooked meat, usually cooked outside. If someone invites you to a barbecue, that just means a party where the food is cooked outside. Chances are you won’t be eating barbecue, unless you know someone with a slow cooker who has had it going for a while before you get there. And, even then, it’s usually called brisket (or whatever cut is being used.)
BTW, does anyone else always want to spell it “barbeque”?
Barbecue to me is a method of cooking. It is not a synonym for cook-out or a kind of get-together of people.
Dude. PWD? np
Dude, I’m not parsing what you are trying to say?
PWD np?
BBQ is not popular up here. We had one Smokehouse Restaurant but it went out of business. I don’t like sticky food. Have you ever tried to eat ribs neatly? If they could invent some tongs or something so I could get it to my mouth without getting sticky fingers?
I did work with some Kentucky boys that made some mean chicken wings. It took a long time with hot coals and a foil tent over it. He used some kind of special hot barbecue sauce from down south. They were crispy on the outside and tender on the inside and just the right amount of hot.
Ok, first you say you don’t like sticky fingers, then you say how good some tucky chicken wings are? If your lips ain’t glistenin’ then you ain’t listenin’. Some Pitmasters would be offended and feel as if they didn’t make a good BBQ if you didn’t get a sheen on your lips like some wet lip gloss, or sticky collagen fingers. Nigh on a compliment if people are up to their elbows in sweet anointings of pork fat or sauce. You, my friend are missing the whole point of BBQ.
Also, kind of a rule of BBQ, you should never wear white if you are eating BBQ. If you come away from a plate of BBQ without a stain on your shirt, then you aren’t trying hard enough!
Posting While Drunk? no problem
Actually, I should apologize for not following your post.
Eastern N.C. Barbecue is the One True Faith. The rest of you heathens can be [del]burned at the stake[/del] slow cooked over hardwood and served with vinegar based sauce.
Oh, not familiar with those acronymns… just afterthoughts, mostly, that I thought of after my five minute edit window was through.
Mostly, I didn’t want to ruin a good thing… Never know when some food safety crusader from the local Health Department is going to try to clamp down on this kind of homegrown BBQ. I wanted to reassure that although it was bootleg BBQ that it was entirely safe and really good food otherwise if not entirely legal. America is sorely lacking in the vibrant street food scene that seems to thrive with fewer restrictions in other countries and tends to make us corporate drones in food variety. Food Safety is important, but making too much hay and redtape is unnecessarily restrictive to small businessmen and really has no legtimate basis in food safety other than as an absolutist and militant stance. It also makes it really hard for the little guy to compete against the corporate entrenchment of fast food which has supplanted variety and choice in American cuisine.
The best BBQ is produced by an old black man who runs a little shack by the side of the road and is open three days a week. There are no tables, and everything is served on butcher paper.
And in the case of American BBQ, corporate entrenchment and modern “state of the art” techniques and modern food preperation have supplanted the true American Tradition. I see these electric smokers and fancy porcelain eggs and what not, why bother? If you want the art and intuition of BBQ these things just oblierate and obscure the real time honored methods of yore.
To quote Roy Blount: “Never eat barbecue in a place where the chairs all match.”
Pretty much sums it up. 
That is my problem I am not eating good barbecue up here and not ready to get sticky. I need to prepare better and get down and dirty with my BBQ. There is nothing messier then eating lobster and I put a bib on for that. Stay away from white and get messy!
Actually the Kentucky boys sauce was kind of thin and hot. It was not really sticky like some BBQ sauces are. It was orangish and it was the best!