On Sunday, October 12, 2014 10:31:27 PM UTC-5, wrote:
> On Sunday, October 12, 2014 8:19:47 PM UTC-7, tert in seattle wrote:
>
> > Janet Bostwick wrote:
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> >
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> > > On Mon, 13 Oct 2014 01:08:39 +0000 (UTC), tert in seattle
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>
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> > > Is it the meat or the sauce that is flavorful?
>
> > > Janet US
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> >
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>
>
> > 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
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> > in some form as a complement
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> >
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> > there are those rare occasions like a properly aged steak that needs
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> > nothing else but its own juices
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> Needs to be charred, IMHO. And sauteed mushrooms on top doesn't hurt.
>

I agree about the charring of the steak, but not that steak is only
delicious when "properly aged." I like the taste of minimally aged strip
or porterhouse/t-bone.
>
> > in the case of Ribs 'n' Bibs, by my reckoning they just know how to do
>
> > brisket right
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> >
>
> > the honest answer in this case is, mostly the sauce
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>
>
> I just remembered something significant: Hickory is the only smoke for beef.
>
Hickory or pecan.
>
> I have had oak smoked barbeque, and the end product is a hearty meh.
>
I find oak a bit distasteful too, and maple is far worse. Peach, cherry
or apple are far better than oak.

--Bryan