I owe a lot of money to a loan snark!

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GSO1962 said:
This is what is wrong with most not-quite-fast-food places that purport to serve homestyle steaks and ribs.

Properly cooked ribs should not fall off the bone. The meat should be tender, but still have some "bite" to it and require a modicum of effort to remove from the bone. Not to mention that the best ribs are not baby back ribs as the advertisers would have us believe. St. Louis style pork ribs are the way to go. Basically spare ribs with the skirt meat removed and bones cut square so that it looks like a flat of back ribs, but has way more flavor (aka "fat") as well as being meatier.

All of this said, I wouldn't send them back if my wife brought them home for dinner. I just wouldn't eat them with as much enthusiasm as I might if they were the proper cut and properly cooked. ;)

Enjoy! And what JT said...
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Pork ribs, and toasted ravioli are the only decent things that can be eaten to come out of St. Louis. Don't get me started on their "pizza" here. It is an abomination unto god himself what they call pizza. Thankfully there are starting to be pretty good bbq places that still serve proper bbq around here. Pappy's has won several championships and awards before they ever opened a restaurant. Then they opened a second one and it's even better than the first.

WW, there is nothing wrong with a Texan's love of meat. I lived there too and it was one of the things I appreciated!

worldwood said:
LMAO, This post could ONLY have came from a Texan.

I agree with most of what you said :) But still only a Texan would call out a meal full of good meat because its the wrong cut, or too tender LOL

I lived in Texas for a few years. Loved it. But you guys are serious about your meats HAHA
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I loved Texas for a lot of reasons, good food was one of them, but i have never been too picky on which cuts or anything like that.

I remember i went to this meat shop and told the man i wanted 8 big steaks the size of dinner plates over 1" thick with the bone still in it, and he asked me what cut? And i said oh hell i dunno... Man right then i thought the Texan was going to pull out his shotgun and shoot me from behind the counter. he looked at me like i was a puppy that just pissed on his favorite cowboy hat and said, "what do you mean you dont know what kind of steak you want?" I said just give me some good ones LMAO
 
Yeah, I probably would have shot you too! If you want a good "flavor" steak go for the rib-eye. If you want a decent BIG steak go for the sirloin, if you want small but OH LORD go for the filet, if you're making fajitas go for the flank steak.
 
LeeBower said:
I have lost a few good friends over the beans debate,lol ;) ...For the record, Chile DOES NOT have beans in it.. bean soup is what yankees try to pass off as chile. :D
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For the record, Chile is a country in South America, chili doesn't have beans in it!
 
LeeBower said:
I have lost a few good friends over the beans debate,lol ;) ...For the record, Chile DOES NOT have beans in it.. bean soup is what yankees try to pass off as chile. :D
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Then why is it called chili con carne. Chili without carne (meat) is what?
 
Im pretty sure there are beans in chili, and Chile LMAO

Lee has lost some good friends because he is not sure what either is HAHA


Just messin with ya bud. But id like to know what you put in chili.
 
HOLY CRAP ON A CRACKER! I just found a video of 1066Vik dancing

[video=youtube_share;7U7oEhnWFy4]http://youtu.be/7U7oEhnWFy4[/video]
 
LeeBower said:
I have lost a few good friends over the beans debate,lol ;)
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I probably shouldn't even mention that my chili has not only beans, but noodles :eek:

It's really more of a goulash or something, I guess. But that's the way my Dad made it, that's what he called it, and it's freaking delicious :)

Chameleonbear said:
HOLY CRAP ON A CRACKER! I just found a video of 1066Vik dancing
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Well... that was... disturbing.

:D

In other news, most of our garden seeds came in today. Yay! Gonna build some raised beds this year and try the "square foot" gardening approach.
 
james terrio said:
I agree with Greg, most places wayyyy overcook their ribs and pork butts til they're like mush :thumbdn: That's not necessary at all. Luckily there are a bunch of places around Knoxville that do 'em up pretty dang good. When Gus and Christine were here we got some BBQ from a tiny little place called M&M. They don't even have a seating area, you just pick up the food and bring it home or go on a picnic.
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I don't mind a slightly mushy butt.... But that's another subject.

worldwood said:
LMAO, This post could ONLY have came from a Texan.

I agree with most of what you said :) But still only a Texan would call out a meal full of good meat because its the wrong cut, or too tender LOL

I lived in Texas for a few years. Loved it. But you guys are serious about your meats HAHA
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For the record, I spent the first 22 years of my life in Missouri. South Jefferson County (between Dittmer and Grubville) for the first 18, then 4 years of college in Rolla. Then 20 years around the world couresy of the US Army, and finally settled in Texas (near Ft. Hood) when I retired back in 2005 (but gotta work to buy toys and put kids through college).

james terrio said:
Don't even get 'em started on chili ;)
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Looks like you already did get 'em started... :cool:

Chameleonbear said:
Chili, or chili con frijoles?
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Due to my worldly travels, I like both!

Chameleonbear said:
Pork ribs, and toasted ravioli are the only decent things that can be eaten to come out of St. Louis. Don't get me started on their "pizza" here. It is an abomination unto god himself what they call pizza. Thankfully there are starting to be pretty good bbq places that still serve proper bbq around here. Pappy's has won several championships and awards before they ever opened a restaurant. Then they opened a second one and it's even better than the first.

WW, there is nothing wrong with a Texan's love of meat. I lived there too and it was one of the things I appreciated!
Click to expand...

Along with St. Louis style ribs, the pork steak (not chop!) seems to be a St. Louis phenomenon. Thinly sliced pork butt with the blade bone in, seared well and then sauced and grilled until it carmelizes.... That is some good eats! And I do confess to liking midwestern BBQ sauce better than Texas sauce (too much vinegar, not enough sweet). When I don't make my own which includes balsamic vinegar, honey, brown sugar, molassas, mustard and my secret blend of spices, I use "Sweet Baby Rays", which was developed in Chicago if I remember correctly.

The only pizza that I have any memory of in Missouri (most were forgettable) was at Alex's in Rolla. Alex used to be a Cavalry officer in the Greek Army before moving to the US, so he did Greek style pizza that was really good...especially with beer.

Chameleonbear said:
Yeah, I probably would have shot you too! If you want a good "flavor" steak go for the rib-eye. If you want a decent BIG steak go for the sirloin, if you want small but OH LORD go for the filet, if you're making fajitas go for the flank steak.
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CB knows his meat!
 
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james terrio said:
I probably shouldn't even mention that my chili has not only beans, but noodles :eek:

It's really more of a goulash or something, I guess. But that's the way my Dad made it, that's what he called it, and it's freaking delicious :)



Well... that was... disturbing.

:D

In other news, most of our garden seeds came in today. Yay! Gonna build some raised beds this year and try the "square foot" gardening approach.
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I think that is the type that my sister tried. Where like you put 4 spinach seeds in a square foot, and do 8 lettuce seeds in a square foot, or something like that, right?
 
Chameleonbear said:
I think that is the type that my sister tried. Where like you put 4 spinach seeds in a square foot, and do 8 lettuce seeds in a square foot, or something like that, right?
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Yup, the idea is to maximize yield in a small area and not waste a ton of seeds planting a whole row and then thinning them out. My MiL found the originator's book at a 2nd-store, and she and my wife fell in love with his ideas. It makes sense to me so we're gonna give it a shot. Supposed to really cut down on weeding and stuff, too. There's a whole forum dedicated to it.
 
Ray Settanta said:
Then why is it called chili con carne. Chili without carne (meat) is what?
Click to expand...

worldwood said:
Im pretty sure there are beans in chili, and Chile LMAO

Lee has lost some good friends because he is not sure what either is HAHA


Just messin with ya bud. But id like to know what you put in chili.
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Chameleonbear said:
For the record, Chile is a country in South America, chili doesn't have beans in it!
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Auto correct is a wonderful thing... :foot:
 
GSO1962 said:
Along with St. Louis style ribs, the pork steak (not chop!) seems to be a St. Louis phenomenon. Thinly sliced pork butt with the blade bone in, seared well and then sauced and grilled until it carmelizes.... That is some good eats! And I do confess to liking midwestern BBQ sauce better than Texas sauce (too much vinegar, not enough sweet). When I don't make my own which includes balsamic vinegar, honey, brown sugar, molassas, mustard and my secret blend of spices, I use "Sweet Baby Rays", which was developed in Chicago if I remember correctly.

The only pizza that I have any memory of in Missouri (most were forgettable) was at Alex's in Rolla. Alex used to be a Cavalry officer in the Greek Army before moving to the US, so he did Greek style pizza that was really good...especially with beer.



CB knows his meat!
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I do know my meat, I like meat. When asked dietary restrictions I put down "Carnivore" but it never gets honored. :( St. Louis style pizza is cardboard with this 'cheese' called Provel, which has the consistency of crayon wax,

james terrio said:
I'm sneaky that way ;)
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2002_mr_deeds_006.jpg

James, is this you?
 
LeeBower said:
I have lost a few good friends over the beans debate,lol ;) ...For the record, Chile DOES NOT have beans in it.. bean soup is what yankees try to pass off as chile. :D
Click to expand...

So sez you.... And a few other texans....

But as far as this Florida boy is concerned.... DILLIGAF what texans do or do not
put it their chili? So they shouldn't care what we'uns put in ours.

So there...

Doc
 
Doc_Savage said:
So sez you.... And a few other texans....

But as far as this Florida boy is concerned.... DILLIGAF what texans do or do not
put it their chili? So they shouldn't care what we'uns put in ours.

So there...

Doc
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Telling a Texan how to make chili is like telling an Italian how to make pasta. Sure you CAN do it, however you will have no credibility or respect from them.
 
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