On Sunday, October 12, 2014 8:19:47 PM UTC-7, tert in seattle wrote:
> Janet Bostwick wrote:
>
> > On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle

> > Is it the meat or the sauce that is flavorful?
> > Janet US
>

> good question - to me beef needs a lot of help no matter what - for
> example if you're not making bbq with it then it absolutely needs onion
> in some form as a complement
>
> there are those rare occasions like a properly aged steak that needs
> nothing else but its own juices

Needs to be charred, IMHO. And sauteed mushrooms on top doesn't hurt.

>
> in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
> brisket right
>
> the honest answer in this case is, mostly the sauce

I just remembered something significant: Hickory is the only smoke for beef.
I have had oak smoked barbeque, and the end product is a hearty meh.