Originally Posted by
gutt22
One other thing that hasn't been touched upon, I believe, is MSG. I've read some people who say they wouldn't dare serve "prize-winning" BBQ without using MSG. Personally, I think that's a cheap copout. MSG is just a lazy way to add flavor.
I know this is a VERY old post, but I wanted to bring it up for discussion. Is MSG really a common ingredient in "prize-winning" BBQ? I can see how it would be. I've found that adding a bit of MSG (usually Goya Sazon) to certain dishes really helps balance the flavor.
As for BBQ, our options here in Florida are limited. Sonny's is the big chain, but they're amazingly mediocre IMO. And any BBQ restaurant that considers brisket to be pulled beef isn't a real BBQ restaurant in my book.