Quote
waterfield
that can't be created anywhere ?
Pick your protein first. Brisket , beef ribs, pork ribs, pork butt, chicken, sausage. All available most anywhere .
Then pick your wood. Post Oak and mesquite both are readily available in Texas, not so much in CA. Mesquite is hotter and gives a different flavor than post oak. Other woods can be used alone or together. I use hickory and post oak for baby back ribs.
Rubs , salt/pepper only, store bought , make your own.
No rub.
Sauce, no sauce.
Indirect heat is bbq and lots of smoke or direct over coals .
Those are a few of the variables on creating great bbq anyplace
Bad to the Bone in San Juan Capistrano, which I've visited more than once has ok brisket. My parents and family in CA really like it. Visit Lockhart TX and you'll taste great brisket at Blacks or Kreuz Market or Smittys Market.
