One of the factors in US BBQ is IMO that there is so much intensive factory farming of what is to my mind bland meat. So the BBQing process adds flavour to meat that doesn't have any.
Basically it seems that the BBQing process shoots the meat with so much smoke, chemicals, sauces, and so on, that you can get away with shit meat. Which makes sense from an economic standpoint, although if you are putting £20 worth of imported sauce, rubs, injections and mops on it, not to mention £1000 of hardware and expensive charcoal, perhaps not so much.
Any thoughts?
I personally find that supermarket pork tastes pretty nasty if it's just roasted. But the outdoor-reated is much better.
I bought this little piggy before:
for roasting/grilling/etc. the taste was superb.
I think that the industrial pork process is pretty nasty, certainly much worse than battery farming, chickens are incredibly stupid I'm not too concerned about them, but pigs are not that much different from a pet dog.
This is the world's largest producer:
http://www.youtube.com/watch?v=L_vqIGTKuQE
To be truthful, the meat/breeds are shit, the husbandry is shit, but it does taste pretty good with BBQ sauce....