Went to McDonalds tonight because I wanted to try the McSpicy Paneer. It was pretty spicy, couldn't really taste the paneer. Final verdict, McDonalds in India is no better than McDonalds in the US. [Reply]
Yeah real grass, we looked into artificial, but we were kinda skeptical. I have a bistro set you can't see, but we plan on getting a bigger and better set for when we host parties. We moved in last September. [Reply]
Always wondered why and how there was such a wide variation in quality BBQ between KC and the rest of the world. I was buying some back ribs yesterday from a quality butcher here in Chicago and as he's weighing and wrapping them he tells me how he likes to pour bbq sauce in a foil pan, lets his ribs boil in it on a charcoal grill and then finish them in the oven. Been doing it that way for 25 years he said. Felt like I saved those ribs from a kill kennel as I was checking out.
Anyway, did the ribs with Gates Hot-n-Spicy rub on the BGE 2-1.5-1. Finished with an agave glaze (agave, brown sugar, apple juice, splash of lemon). [Reply]
Originally Posted by KCUnited:
Always wondered why and how there was such a wide variation in quality BBQ between KC and the rest of the world. I was buying some back ribs yesterday from a quality butcher here in Chicago and as he's weighing and wrapping them he tells me how he likes to pour bbq sauce in a foil pan, lets his ribs boil in it on a charcoal grill and then finish them in the oven. Been doing it that way for 25 years he said. Felt like I saved those ribs from a kill kennel as I was checking out.
Anyway, did the ribs with Gates Hot-n-Spicy rub on the BGE 2-1.5-1. Finished with an agave glaze (agave, brown sugar, apple juice, splash of lemon).
Here in Cali we tend to resort to tri-tip more than any other cut of meat. Nothing worse than to see somebody butterfly it before bqqing. [Reply]
Originally Posted by Inmem58:
Here in Cali we tend to resort to tri-tip more than any other cut of meat. Nothing worse than to see somebody butterfly it before bqqing.
I was actually looking for tri-tip while buying those ribs as brisket is so expensive. They didn't have one. Matter of fact, the last couple times I've gone looking for tri-tip, I haven't been able to find it. Seems hit or miss around here. I love tri-tip. [Reply]
Originally Posted by KCUnited:
Always wondered why and how there was such a wide variation in quality BBQ between KC and the rest of the world. I was buying some back ribs yesterday from a quality butcher here in Chicago and as he's weighing and wrapping them he tells me how he likes to pour bbq sauce in a foil pan, lets his ribs boil in it on a charcoal grill and then finish them in the oven. Been doing it that way for 25 years he said. Felt like I saved those ribs from a kill kennel as I was checking out.
Anyway, did the ribs with Gates Hot-n-Spicy rub on the BGE 2-1.5-1. Finished with an agave glaze (agave, brown sugar, apple juice, splash of lemon).
Yeah, I had to audit a store in Richfield MN, so we asked the crew there where was a good place to eat.
"ZOMG You HAVE to eat these ribs at dickfaces over on fuckall lane...They are like the BESTESTEST EVARZ"
They cooked them in an oven, and they were like glazed in Jelly or something. They were terribad. Cheese curds, however, were exemplary. [Reply]
Originally Posted by Buehler445:
Yeah, I had to audit a store in Richfield MN, so we asked the crew there where was a good place to eat.
"ZOMG You HAVE to eat these ribs at dickfaces over on fuckall lane...They are like the BESTESTEST EVARZ"
They cooked them in an oven, and they were like glazed in Jelly or something. They were terribad. Cheese curds, however, were exemplary.
Ha. I was getting my haircut a couple weeks ago and there was a guy in there talking about how a local neighborhood petitioned to have a bbq place shut down because the neighborhood constantly smelled like bbq smoke. Starting to think the death toll could be justified up here.
Originally Posted by KCUnited:
Ha. I was getting my haircut a couple weeks ago and there was a guy in there talking about how a local neighborhood petitioned to have a bbq place shut down because the neighborhood constantly smelled like bbq smoke. Starting to think the death toll could be justified up here.
Fried cheese curds? Dipping sauces?
If you go on a rampage we'll understand. I was triggered just reading that. [Reply]
I throw my ribs in a pot of mama's red sauce to boil all day. Throw in a bottle of liquid smoke. Finish them on a gas grill with a mango maple syrup glaze. [Reply]
Originally Posted by KCUnited:
Ha. I was getting my haircut a couple weeks ago and there was a guy in there talking about how a local neighborhood petitioned to have a bbq place shut down because the neighborhood constantly smelled like bbq smoke. Starting to think the death toll could be justified up here.
Fried cheese curds? Dipping sauces?
Fried. I didn't even look for sauces. Probably the best cheese curds I've had.
But as good as the curds were the experience was completely overshadowed by the rib shitfest. [Reply]
Originally Posted by KCUnited:
Always wondered why and how there was such a wide variation in quality BBQ between KC and the rest of the world. I was buying some back ribs yesterday from a quality butcher here in Chicago and as he's weighing and wrapping them he tells me how he likes to pour bbq sauce in a foil pan, lets his ribs boil in it on a charcoal grill and then finish them in the oven. Been doing it that way for 25 years he said. Felt like I saved those ribs from a kill kennel as I was checking out.
Anyway, did the ribs with Gates Hot-n-Spicy rub on the BGE 2-1.5-1. Finished with an agave glaze (agave, brown sugar, apple juice, splash of lemon).
What's the agave glaze? Why use agave vs. something else? Never heard of doing that, so curious why you do it. : cheers:
I have a pot of chili with beans going now. Add some cornbread later. [Reply]
Originally Posted by Fire Me Boy!:
What's the agave glaze? Why use agave vs. something else? Never heard of doing that, so curious why you do it. : cheers:
I have a pot of chili with beans going now. Add some cornbread later.
Because agave nectar is the best and sweetest things those soft little white boy lips will ever touch. [Reply]
