10.1 Pork------------------- [Should I pay extra for a better cut of meat for barbecuing, like choice or prime?] Harry Jiles-- The whole point of true barbecue, as per the definition which is generally accepted and discussed on this List, is to take those lower-priced cuts, which are less desired by the general public, and cook them low and slow, in the presence of smoke, and turn them into a tender, delicious and desirable meal. Anyone can buy a good cut of meat and make an excellent meal out of it, unless they screw it up, usually by overcooking it. It takes much more skill, and I believe it gives one much more personal satisfaction, to take a tough, fatty cut of meat like a brisket, and cook it until it is fork tender but still juicy and bursting with flavor. ------------------- [How do I keep the meat from sticking to my smoker grill?] Wyndell Ferguson-- Give the grill a good spraying with Pam or other cooking spray. That'll keep the meat from sticking.
Editor-- In this section, I have included several methods from different barbecuers for each major type of barbecue meat to show that there is more than one way to get good barbecue.
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