I stood next to a steel smoker outside a small barbecue joint several years back while watching a pitmaster retrieve the meats I’d just ordered. He opened a door on a smoking cabinet to fetch the sausage. A layer of black grease so thick that it sagged was coating the inside of the door. It was the sort of ooze I picture when imagining the tar pits where fossilized dinosaur remains are discovered. I commented on the sludge, and the pitmaster smiled with pride. “That’s seasoning,” he told me before handing over a tray of memorably bad barbecue. “Seasoning” is a term that gets thrown around in barbecue conversations as often as “falling-off-the-bone.” Barbecue fans sometimes attribute the quality, and even the flavor, of the…View Original PostThe post Your Filthy Barbecue Pit Is Not “Seasoned” appeared first on Texas Monthly.