"Ferrari vs. Lamborghini, Bordeaux vs. Burgundy, blonde vs. brunette. Which is best comes down to personal preference, but when comparing the two best barbecue meats on the planet and having to choose, for me, it’s beef. Barbecue beef is more desirable, transcending, and quite frankly magical, because of two things: collagen and fat.
"Genetic factors in cattle, and the fact that it is typically raised to an older age, means it has inherently more collagen. When cooked correctly, this collagen converts into gelatin. The gelatin and fat create a magical combination of mouthfeel, flavor, and that stick-to-your-ribs feeling. You can hit beef hard with wood fire and it’s resilient in the beginning, but at a certain point you really need to know how to back off and handle it correctly. So many people have a hard time cooking with it because it requires a more conscious effort. Don’t get me wrong, pork is incredible, but I have not heard of people waiting six hours in line for it. At least as of yet. Have you?" - Adam Perry Lang, Serious Barbecue (Los Angeles, CA)