Succulent Superlative Barbecue

Barbecue and passion definitely belong in the same sentence.

Nothing stirs the passion of a good burnt end more than toiling for hours to over the most basic cooking method of all, simply meat over the fire and the promise of an exquisite taste after a whiff of hickory smoke fills the air.

Whether you are looking for the perfect pork shoulder, shaved thin and piled high on a bun or longing for the sensory overload of a brisket prepared to perfection.

There is nothing quite like the delectable metamorphosis sausage, fish and poultry all go through when "barbequed" properly even the most timid palate will find solace in succulent results.

Now there is a lot to be said about the variations of barbecue. In North Carolina you will find a delightful brushed pork with a peppery vinegar sauce. Slide down to Georgia and the Barbecue sauce is sweeter and red on pork ribs or on chicken.

Folks in South Carolina will be using a mustard based sauce, mopping it liberally on pork and chicken. In the hills of Tennessee you will be hard pressed to find anyone sharing their secret recipes for spices rubbed over pork.

Now in Texas there is no point in arguing. The fact of the matter is there's no reason to barbecue if the beef isn't on the table.