Mornin'.
I thought I might editorialize on a subject.
This is not to criticize another cook's recipe,or stop folks from eating a product that their friends and family might enjoy.
This is to hopefully expand their offerings.
Many bbq judges and cooks want the product they are offered to taste like the critter that it is.
This is why the great cooks developed "low and slow" methods,to cook otherwise useless cuts of meat and make them delectable.
This is not to say that ketchup may not enhance a french fry,but it might mask a great aged steak.
Grinding,or boiling,could make the same great, aged steak, tender?
Is that the texture and taste we were seeking?
The Cookshack was developed by Donna's family a half century ago,as a brisket cooker.
It is still a great one.
Smokin' taught me, years ago, that you could boil ribs,or cook large cuts, for long periods,and make them easy to eat.
The question could be,"does it have the taste and texture of the named product-or have we created a pot roast of a product"?
Smokin' always advocates, learning to use the cooker,to cook the product, the way it was intended.
We can always try tricks/techniques,after we learn the cooker.
Simple salt and pepper,have long been felt to accent our products-not radically change them.
Thus,if a restaurant brings our steak out covered with ketchup,we immediately wonder what went wrong and the cook is trying to hide.
We might wish to actually taste the steak,quick cooked,to med-rarish-or so,to see if that is any good-before we "fix" it.
This is a call to cook our products, to taste like what they are,rather than something else-first.
Now,I'll get off,before someone accuses me of making a Smokin' Okie post.
Just my $0.02-and we all know what that will get ya
