Daniel VaughnGeverifieerd account

@BBQsnob There's nothing wrong with liquid smoke. It's pretty much exactly the same as what condenses on your meat in a smoker.

@TheFoodLab I hope you at least got the joke in quoting you.

@BBQsnob I did :) But you're still wrong about this.

@TheFoodLab Honest question: Would you be so insistent on adding liquid smoke if BBQ wasn't so popular these days? There is a certain...

@TheFoodLab ...level of hipness that comes with adding "BBQ" or "smoked" into a recipe even if it's not. Is that a motivation, even...

@TheFoodLab ...if it's an unconscious one? The recipe likely results in a badass oven-roasted brisket, but that doesn't sound as good as BBQ

@BBQsnob You also realize that the word "barbecue" was usurped by the American south from its original meaning, right?

@BBQsnob Other suggestions for an apartment-dweller?

@rborkows The sous-vide, oven roasted brisket would taste great. No need to fake it.

@BBQsnob and I guess it won't matter all that much once I smother it in Bull's-Eye, right?

My critique is sous vide presented as the solution.W/ proper instruction anyone can cook a fantastic brisket on a weber @BBQsnob @TheFoodLab

@WickedGoodBBQ @BBQsnob @TheFoodLab it's presented as A solution. Not THE solution

Love my #anova and if no smoker OK. Hate to communicate should forgo real BBQ cooking b/c it's "hard" 3/3 @butteresq @BBQsnob @TheFoodLab

@WickedGoodBBQ @butteresq @BBQsnob You can't say "it's not hard" then tell people to use an $800 smoker. Many people don't even have space.

@TheFoodLab @butteresq @BBQsnob But a $200 sous vide is good. How about a $200 Weber Smokey Mountain? Same price.