Earlier this month, dozens of Houston's top pitmasters gathered ahead of this weekend's Houston Barbecue Festival at NRG Park. The get-together, held at Pizzitola's on Shepherd, offered an opportunity to talk to experts on a topic as hot as a brisket fresh off the smoker.
"I think sauce is for dry bread and not much else," said Mike Gray of the Wooden Spoke in Magnolia. "Putting sauce on barbecue is like putting steak sauce on a good steak. Who does that?"