BBQ Feud Rages On

Although I cannot explain why, some folks just fail to understand the three fundamentals of the art of grilling meat:

1. It should be done over mesquite briquettes, not propane.

2. The meat in question should either be beef or turkey, not pig or yard-bird.

3. The sauce should be tomato-based and sweet, not mustard-based and tart.

I guess I'm not in Texas anymore . . . folks down here in the Deep South practice the reverse of each of these fundamentals. And, I fell victim to this insanity at lunch today.

Oh, well, at least they had some good sides . . . but, in Texas the cornbread would have been de rigeur instead of a side . . .