"Dan" wrote:


I'll buy -- there's a place south of Dahlgren, VA that's a converted
garage (Crazy Rays) that makes awesome Carolina style -- and yes, with
the vinegar based sauce.

I'll agree that most pork BBQ is a transport mechanism for the desired
sauce.

I've found brisket is hard to get consistent, even from very good BBQ
places. There's a place in Corpus Christi (Motorheads?) that has
awesome brisket -- until the last time I was there.

Too many variables, I suppose.

Truth. A lot of the art is in choosing the "canvas."

If you're ever flying to Houston, make a stop at EYQ. Carl's BBQ is right
by the approach end of RWY 9 and a good place to munch a fine plate of beef
while watching landings.

--
Dan
T-182T at BFM