Barbeque

What’s the true essence of barbecuing? It’s all about one’s time and effort. By there being so many fabulous ways to prepare food we can observe the factor of barbequing as a precious time-consuming point of view whereas there are various ways to cue. For instance, some use an oven and or the top of the stove to add tenderizing methods such as slow boiling and pre-cooking different types of food. Then some use wraps and the earth itself as well as coals and or wood to prepare food. Then you have those that have and use fancy types of smokers, and let’s not forget the traditional old-school grills, but regardless of what way is used to cook the food, it’s mainly the time and effort placed in the action(s) of preparing and adding the sauce to the food that has been so delicately prepared. Whereas the vast point of the whole issue of barbecuing is that the tender mouth-watering taste of whatever type of food and the sauce together is enjoyed in every bite. Now the factor of there being a difference of options on how rare or how well-done the food is is upon the one that’s dealing with their time and effort to prepare the cue. There are many that presoak or just simply pour some type of alcohol over their food before and while they prepare their food, there are those that wait until the food is barely finished and they take it and soak it in sauce and then replace it back to finish cooking. Then some simply turn the food over a few times to receive the coal/wood texture or taste of it being on a smoker or grill. That’s the time and effort chosen by different types of taste buds. In which all goes with the turf of barbecuing.