Please do not send e-mail to the list asking to be removed. We are just guests here too. Connective tissue found in the toughest and tastiest cuts of meat. Beef brisket and skirt steak, pork shoulders, and ribs of all animals need to solubilize their high levels of collagen into its component parts- amino acids. Collagen has no flavor.
Amino acids have a lot of flavor.
BBQ meat acquires one of its distinctive flavors when amino acids undergo the browning reactions from cooking. A term given to any meat called BBQ which was not cooked with low heat and smoke over a long period. Commonly, faux Q is oven cooked meat doused heavily with sauce, the misconception being that bbq is defined by the sauce, not by the cooking technique. Examples of this are crockpot ribs, sloppy joes, etc. Originally a derogatory term coined by Dave Lineback referring to the guys using gas smokers which they could set and go to bed without having to tend a fire all night.