Joseph wrote:

Boil and grill is Yankee Style barbecue. The idea is that you
par-cook the meat in water until all the fat and flavor are gone,
then you toss in on the grill to finish and paint it with bottled
barbecue sauce until it burns. Best to use the sweetest sauce you
can find as the sugar burns nice and black.

Sounds like the KC method to me...

Maybe you should try some KC barbecue before you decide its something
awful
like that. Or maybe we got our reputation for flavorless meat with
burnt on
sugar.

I don't think I degraded KC BBQ. Just saying the style refers
to the thick sweet sauce basted on them ribs... "Good Eats"

Whatever, but I have lived here all my life and have yet to meet anyone who
likes barbecue with sweet sauce burnt black on their food. That's nasty. A
place that did that wouldn't last ten minutes in KC.

Glazing ribs to caramelize a thin sauce on the surface over a low fire
during the final cooking process is actually more of a Memphis thing if you
ask me. That is unless you are in one of their dry rib joints. g The
majority of Q's here tend to mop, but not to caramelize. But not all of
them. Some glaze, some cooke completely dry. That is what is nice around
here, if you don't like the way one place does it, you can always find
another one you love.

MartyB