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.

3 comments

3 Comments

jake_chen2mo 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.

bell.alice2mo ago

Is BBQ really worth getting this upset over?

riley8601mo ago

Watched a grown man nearly cry over pulled pork last summer. His neighbor used a gas grill instead of charcoal. Said it ruined the whole Fourth of July. People get weird about their traditions. It's never just about the food, it's about being right. That guy still won't talk to his neighbor.