Culinary, Arts, Thread.

#8,153
#8,153
hmanvolfan said:
They’re not good now? What changed?
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I haven’t been in a long time, but it got inconsistent. When I still lived there they had two purveyors for the ribs, one was noticeably better than the other.

Also, they expanded. I almost always think it goes downhill after that.

I did love going there back in the day though.
 
#8,157
#8,157
Rendezvous was the first time I had dry rub ribs (I had never heard of them before.)

When they served them, I thought they had fallen into the fire and dried up.

I'm a Central BBQ, Corky's, and Germantown Commissary girl myself. And DH's, of course! <- I finally convinced him to cook them to dentures-in-the-water-glass tenderness (you don't need teeth to eat them.)
 
#8,158
#8,158
VolNExile said:
Rendezvous was the first time I had dry rub ribs (I had never heard of them before.)

When they served them, I thought they had fallen into the fire and dried up.

I'm a Central BBQ, Corky's, and Germantown Commissary girl myself. And DH's, of course! <- I finally convinced him to cook them to dentures-in-the-water-glass tenderness (you don't need teeth to eat them.)
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I’m with ya on Central and the Commissary, but not Corky’s. Used to like Three Little Pigs as well.

Leonard’s was great when I was a kid.

There was another one I liked in the 80’s early 90’s. Willinghams or something like that I think. My brain not so good anymore.
 
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#8,160
#8,160
NorCalVol67 said:
I’m with ya on Central and the Commissary, but not Corky’s. Used to like Three Little Pigs as well.

Leonard’s was great when I was a kid.

There was another one I liked in the 80’s early 90’s. Willinghams or something like that I think. My brain not so good anymore.
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John Willingham died in 2013. You can still order his sauces and rubs, though.
 
#8,161
#8,161
My wife marinated back ribs in warm Mojo, scraped off the clinging marinade, sprinkled dry seasonings on them, slow cooked them with hickory smoke, then finished them with a caramelized glaze of Stubbs BBQ sauce. They were so popular, they were for breakfast the morning after they were for dinner.
 
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#8,162
#8,162
Commissary ftw

Not to get Behr worked up this late at night, but I don’t care how good the meats are, there’s nothing good about a dry sammich. I’ll put mayo on a sammich before I eat one dry.
 
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#8,164
#8,164
volfanbill said:
Commissary ftw

Not to get Behr worked up this late at night, but I don’t care how good the meats are, there’s nothing good about a dry sammich. I’ll put mayo on a sammich before I eat one dry.
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Why would I get worked up about that? I already said that was goofy, It wasn't a well thought out comment at all. She must've been hitting the peach wine pretty hard.

Haha, Hale yea!!!
 
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#8,165
#8,165
b3174c4cedad15c4ba7333ea94cc095b.jpg
@Souce
 
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#8,167
#8,167
Behr said:
Why would I get worked up about that? I already said that was goofy, It wasn't a well thought out comment at all. She must've been hitting the peach wine pretty hard.

Haha, Hale yea!!!
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I know how you get when someone from the anti mayo crowd gives any sort of compliment to mayo
 
#8,169
#8,169
volfanbill said:
Commissary ftw

Not to get Behr worked up this late at night, but I don’t care how good the meats are, there’s nothing good about a dry sammich. I’ll put mayo on a sammich before I eat one dry.
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I'd use mustard before mayo on a dry sandwich. Although if it is a dry sandwich, I don't want it to begin with.
 
#8,170
#8,170
volfanbill said:
I know how you get when someone from the anti mayo crowd gives any sort of compliment to mayo
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I'm glad you know how I get cause I don't.

Can you image how "crappy" a biscuit would have to be for somebody to put chocolate chips in them?
 
#8,172
#8,172
BBQ sauce isn't a condiment when you are using it as part of cooking. It's an ingredient.

I guess if you dump a half bottle on ribs sitting on a plate on the table as if it were ketchup, it's a condiment, but that's not the way to use BBQ sauce IMUO. (in my uppity opinion)
 
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#8,174
#8,174
VolNExile said:
BBQ sauce isn't a condiment when you are using it as part of cooking. It's an ingredient.

I guess if you dump a half bottle on ribs sitting on a plate on the table as if it were ketchup, it's a condiment, but that's not the way to use BBQ sauce IMUO. (in my uppity opinion)
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I thought we were further along than this. Haha.
 
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