Baste, marinate, rub, smoke - there are endless methods in which to prepare barbecue. And as Cooked illuminated, there is rather intense debate in this state as to which is the "correct" method. Though many here (and I believe Pollan himself) are predisposed to have a specific opinion, I have been given the unique opportunity to have no bias and look at this with completely fresh eyes. For as we have discussed, in the north, "barbecue" is something that happens around a grill with family and neighbors and burgers. In fact, I rarely think of pork when I think of "barbecue" - southern barbecue is referred to as "pulled pork" or a meat with barbecue sauce.
However, one of the most fascinating aspects is how these came to be tradition. Even the "mythology" surrounding "crackling" is repulsively fascinating! And there is plenty of varied lore and familial history to explain how techniques were adopted and perfected.
Interestingly enough, this very weekend I was given the opportunity to go to the mountains with a friend and I was introduced to a myriad of barbecuing methods and personal "regulations." Some insist on sauce, some believe sauce to be a heresy. Others have a secret rub they use and it makes it theirs. Others still (as illustrated in the book) will stay up all night long to ensure that the pork is perfectly smoked. One of the methods touted to me this weekend was a seasoned rub that supposedly worked a flavorful magic upon the meat, and while it did indeed taste good, I am still unfortunately ambivalent to which method is "best" - but each is unique in its own way!
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