I think that's true for most places that pour on the sauce. They're hiding something.A-R wrote:On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.
A little sauce (not flavored corn syrup) is nice on the side but real BBQ tastes good without sauce.
You guys have me craving BBQ so badly now it's not even funny... only a couple of years to go 
