Quote:
Originally Posted by DJ's left nut
And molasses is subtle?
Any sauce is essentially used to cover for mediocre meat. Barbecue as an 'art form' is designed to cover for mediocre meat. Pork shoulders and briskets are tough, ass cuts of the animal and they're the things most commonly smoked.
Hell, dry rubs and smoke are designed to avoid 'letting the meat do the work'. The only thing where the meat truly does the heavy lifting is steaks (so anyone that tells you they grill a great steak is uniformly full of shit - it's steak; ain't anything to it).
My preference is strongly in favor of Memphis style barbecue so I typically avoid sauces outright. That said, when I use them, I typically prefer a vinegar based sauce. The molasses heavy stuff is just going to overpower anything whereas vinegar bases are similar to salt in that they will pull out additional flavors as opposed to just making them.
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There is a qualitative difference between caramelizing sugars mixing with meat fats, and vinegar breaking down proteins and leaving softer meat with vinegar flavoring. . .