[QUOTE=Shareholder]Forget steak and big $$$s gourmet restaurants. Let's get down to basic, American BBQ and share with us your favourite spot(s).....

There's brisket (or shoulder clods) which are barbecue, then there's other smoked and pit cooked meats (many of which may be awfully good in their own right, as in dry-smoked ribs, gumbo made with andouille sausage and smoked duck or a modestly enhanced non-French version of cassoulet which uses smoked wild goose legs instead of the traditionally preserved domestic variety).

The greatest sins against nature are committed when it comes to sauces, schismatic obscenities prepared by degenerate, deparaved inhuman barbarians, wallowing about in tomatoes and casks of corn syrup.

"Sauce" is "drippings" modestly enhanced with other liquids. Any "sauce" for beef which has been sweetened is a treasonous act against the sovereignty of the people. The principal flavors comes from the smoke and basic seasonings with which the meat had been rubbed before smoking.

It is permissible to slightly sweeten (pricipally with blackstrap, sorghum syrup or dark brown sugar) sauces for pork, be it "pulled" (usually a pretty nasty lump instead of the tender moist shreds it ought to be) shoulder or fresh ham, while pork tenderloin is best without sweetened slobber lathered upon it, and sauces for smoked venison should receive no more sweetening than that of a dollop of Madeira, sweet Vermouth or Port. Feral piglet, one of the best reasons for Christmas, is delicate, but can achieve fame with a sauce based on homemade orange marmalade, orange juice, drippings and sherry. Buffalo or beef tongues, blessings bestowed undeservingly upon mortal men, should be smoked covered with a mantle of buffalo hump or beef brisket already smoked for 8 hours or so before introducing the tongue for the last 6-8 hours shift.

If a pit reaches temperatures of more than 225F, what's in there may only marginally be called barbecue, and he who would despoil the memoriy of his grandmother's chicken by attempting to barbecue it deserves a sound thrashing, preferably with a bob wire cat. Turkey, especially wild birds, yes, but chicken......May vandals in a 1957 GMC pickup topple his tombstone and coyotes unearth his remains to squabble over.