I want to state one time clearly that BBQ sauce always needs

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Since no one posted a rebuttal in a timely manner, this thread is now closed and the matter resolved.
I forbid any further posting.

Ok

>>8485889

I don't allow barbecue sauce when I smoke meat. I spend an entire day and night preparing for a smoke and get my rub just right. It is delicious and perfect. The meat is brined so there's juiciness and extra taste. It is spritzed with a tasty mixture. It is smoked until I feel it is ready.

If people just want to pour sugar sludge on food they can fuck off and I'll microwave them some chicken tenders.

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>>8486739
Then we are allies.
I would never put raw glaze on your slow cooked masterpiece.
I do however enjoy grilled meat that is finished with a nice BBQ glaze.

I agree, with two exceptions:
1.) leftovers don't always, but sometimes may, need sauce
2.) depending on various circumstances, a sandwich (pulled pork for example) might be better with sauce

>>8485889
I agree. Also, most BBQ sauce in stores is sickly sweet and does nothing for what it was originally intended.
Smoke some tomatoes, onion, garlic, bell and chili peppers while starting the meat smoking. Blend with herbs, molasses, vinegar, salt, and adjust with water if needed. You now have sauce to apply to your meat through the rest of the smoking process.
However, if you're talking about fried chicken tenders or some other bullshit someone pulls out of the freezer and tosses into a deep fryer or oven, who gives a fuck?

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>>8487179

Nobody is going to go thru all the hassle of making their own shitty meme BBQ sauce, when there are literally a bazillion brands of BBQ sauce of every conceivable flavor on the market.

>>8487317
Most BBQ sauce in grocery stores don't help cut through the fat, totally lack balance, and overpower instead of compliment the meat. It's not a lot of hassle to prep some veg, toss it in a perforated pan, then toss it in a blender with some other stuff, especially if you're one of those who likes to baby their meats as they BBQ, as I do.
It's also one of those things that you could make a large batch of and freeze, as many do around here.