Quote:
Originally Posted by mattdavis11
This is wrong on so many different levels. Where's the smoke? Where's the dry rub? You need help Tom
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I don't believe this to be true. The way the meat has pulled away from the bone indicates a long, slow cooking process. By this time, most of the smoke and heat would be long gone. We are now observing a slight caramelization on the sugars in the sauce.
I would say "Well done Sir."
edit: Just noticed the gas grill.
Fail.
Best BBQ in STL is at Dans.