How To Avoid Looking Like A Noob When Eating BBQ

I've never bought into the smoke ring as being "great" BBQ. The smoke ring has nothing to do with flavor, IMHO. I use an electric smoker at home which leaves no smoke ring but makes great tasting meat. I've eaten at more than a few places that had that magical smoke ring that doesn't even come close to be tasty.

Super_Dave wrote:
I guess I'd possibly look noob, I didn't quite buy all of that.

Me either...although generally a good article. I'm particularly not sure that I fully agree with the smoke ring comment....having seen "smoke rings" on cuts from a couple of well-known places: Luling City Market and Kreuz as well as a few others that ain't "on the circuit" but turn out some good BBQ.

I guess I'd possibly look noob, I didn't quite buy all of that.

You'd be hard pressed to name a food item that has more variations or more groups of people that love what they like and think everything else is garbage. But its a good way to start a fight.
Beef, pork, seafood or chicken?
Sweet sauce, hot sauce or none, plus variations.
On or off the bone?
What cut of meat?
On a grill or baked in an oven?
Low and slow or hot and fast?

For someone who doesn't know a lot of the lingo that is an excellent article. I'm surprised they mentioned burnt ends, hands down the best part of a brisket.

Great article that'll keep you update on BBQ terms and heads up thru out the circuit. Thanks for that:).