March 21, 2014

Go Columbia: BBQ cook-off at farmers market

It’s easy to get caught up in a barbecue sauce smackdown: mustard lovers usually just can’t abide by those who rely on vinegar or – gasp – ketchup as their go-to ingredient. But ask serious barbecue aficionados, and they’ll tell you that the magic is in the meat. “Great sauce can’t cover up poorly cooked meat,” says David Campbell, a local advertising executive and barbecue judge. “It needs to fall apart, but without a trace of mushiness, and offer some chew but not too much tug. Ideally, it should be able to stand on its own.”

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