[Sca-cooks] Barbeque sauce

Terry Decker t.d.decker at att.net
Sat Nov 8 11:03:03 PST 2008

The Oxford Companion to Food provides the following, "Barbecue, meat (or 
other food) cooked in the open air on a framework over an open fire; or an 
event incorporating such cooking; or the framework and accompanying 
apparatus for this."

Based on this definition, rubs (and sauces) are immaterial to the process 
although they may improve the flavor of the meat, the meat is not hung in a 
smoke environment but is cooked directly over the heat source (which 
provides a smoke flavor, but is not smoking), and the term is not limited to 


----- Original Message ----- 
My understanding of BBQ being defined by 1) a rub 2) being hung in a
smoke environment and 3) PORK. This appears to be smoked for a couple
of hours and the roasted at a heat higher than what one would desire
for BBQ, but it is with a Pork Loin, so there would be less connective
tissue and less need for the long, low cooking.

My .02


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