NNTP-Posting-Date: Tue, 06 Apr 1999 02:54:16 GMT X-Trace: 923367256.296.20 QAQH1M5MI8EB6CC90C usenet1.supernews.com X-Complaints-To: [email removed] X-Newsreader: Microsoft Outlook Express 4.72.3155.0 X-MimeOLE: Produced By Microsoft MimeOLE V4.72.3155.0 Xref: alexander.INS.CWRU.Edu alt.food.barbecue:9446 wrote in message ... >There is absolutely no wrong way...if it tastes good...enjoy! Do I hear an "AMEN!?" Can I get a witness?!? FWIW, please put down my vote for Joe's BBQ of Alvin & Pearland, TX as some of Texas' best 'cue. They use a lot of mesquite, and I understand that they won't serve their beef ribs unless they've been smoked over mesquite for at least 24 hours. Everything else they serve is great, too. Personally, I like stronger smoking woods (like mesquite) for heavier meats like beef, and lighter woods for lighter foods: hickory for pork and chicken, alder or apple for salmon. But whatever the method/seasoning/spices/wood/recipe, I have to agree with "willitbe": if it tastes good and doesn't kill ya, that's all that counts! --Ray LaFrance
Texas