The Culinary Arts Thread

[508mikey]

I don't make wet ribs. Wet ribs are for people that can't smoke them right. Put your sauce on the side

as long as there is sauce - Im good with it

 

[theFallGuy]

Funny Memphis thinks they know BBQ. Lol.

St Louis should stick with baseball and leave BBQ to us

 

[NorCalVol67]

St. Louis is good at baseball and fried ravioli.

 

[508mikey]

St. Louis is good at baseball and fried ravioli.

St. Louis is good at baseball and fried ravioli.

yeah I see alot more Italian places there than rib joints

 

[theFallGuy]

yeah I see alot more Italian places there than rib joints

that's cause they have an excellent italian neighborhood and I highly recommend visiting

 

[theFallGuy]

The Hill is what they call it

 

[Souce]

What kind of ribs? I went with St. Louis.

I prefer baby backs, but st louis style are delicious as well.

 

[volwindy]

In before @NorCalVol67 is shocked there is canned tuna available as well.

 

[volwindy]

I don’t care for chicken at all, I use to like it, but it doesn’t seem to have much flavor as it use to, when I was a little girl.

 

[volwindy]

I don't make wet ribs. Wet ribs are for people that can't smoke them right. Put your sauce on the side

Ding ding ding!

 

[508mikey]

I don’t care for chicken at all, I use to like it, but it doesn’t seem to have much flavor as it use to, when I was a little girl.

well KFC and Popeyes have flavor -- that boneless skinless crap is bland

 

[volwindy]

 

[Orangeredblooded]

well KFC and Popeyes have flavor -- that boneless skinless crap is bland

I’m open to the idea that it just might be me. It’s just bland to me now.

 

[volwindy]

What's the recipe???????

8 oz sour cream
8 oz cream cheese
1 package dry Italian dressing

 

[theFallGuy]

I threw up a little

 

[508mikey]

I’m open to the idea that it just might be me. It’s just bland to me now.

IDK why they just dont sell boneless with skin on -- its much easier to fry and flavor it

 

[Guest]

 

[NorCalVol67]

RIP Valerie Harper. Rhoda Morgenstern was a great character.

Souce will need to google.

 

[Orangeredblooded]

IDK why they just dont sell boneless with skin on -- its much easier to fry and flavor it

Everyone wants it fast, regardless of the subject. Skin on and in bone would be better. Other than that, I really don’t know why it’s either boneless and skinless vs bone in with skin on. Maybe the way they process chicken now is more cost effective, .

 

[volfanbill]

@Souce my reverse seared NY strip and ruined tater

 

[Souce]

lol @ ruined tater!!

 

[Souce]

The steak looks soooooooooo good.....tater too

 

[Behr]

I don't make wet ribs. Wet ribs are for people that can't smoke them right. Put your sauce on the side

That's about as dumb as people that say the same thing about dry, and I didn't ask how you were preparing your ribs, I asked what kind you had. There's 9 different cuts and styles and there are some thst aren't even pork...imagine that. Souce said he preferred Baby back, I do as well but sometimes I like something different and these St.Louis cut spare ribs were beautiful at 1.99 lb.

 

[TopsideVol]

 

[Souce]

That's about as dumb as people that say the same thing about dry, and I didn't ask how you were preparing your ribs, I asked what kind you had. There's 9 different cuts and styles and there are some thst aren't even pork...imagine that. Souce said he preferred Baby back, I do as well but sometimes I like something different and these St.Louis cut spare ribs were beautiful at 1.99 lb.

The restaurant I was a server at back in the day only offered St. Louis style ribs for the longest time. By the time I quit, they were offering St. Louis style, baby backs, and beef ribs. All were tasty.