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PSA: Our town's BBQ champ uses a sweet glaze I can't get behind
At our annual block party BBQ, everyone praises the pitmaster's sweet glaze on the ribs. I disagree because the glaze is too thick and sugary, masking the smoke and rub. When I tried a piece without glaze, the meat had a perfect bark and great flavor. He uses honey, brown sugar, and syrup that caramelizes into a hard, shiny coat. This trend has taken over our town, with folks copying his method. I believe BBQ should highlight the meat, not just a sweet topping. His skill is clear, but I prefer a more balanced approach.
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jake_chen3d ago
Have you ever been so wrong about something you made it your whole personality? I once argued for a week that putting pineapple on pizza was a crime, then I tried it. Now I'm the guy who gets weirdly into sauce thickness at a cookout.
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