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Posted on 12/7/12 at 3:05 pm to SoCalMIZ
quote:
Gotta love 'neckin it up in the OC
They were probably thinking "What a bunch of hoosiers."
Or whatever their name is for hillbilly/redneck.
Posted on 12/7/12 at 3:17 pm to ZouKeeper314
quote:
I think his handle is zou_keeper
Ok, wow. There are 2 of you!! I thought you were Breakaway's brother, but that is the other zou_keeper!
Posted on 12/7/12 at 3:18 pm to Mizzeaux
quote:
quote:
Washers. For. The . Win!
Haven't played since summer camp in Osceola. Should probably get that going at a family picnic one of these days.
Yeah, you need a set of washers. It's a tailgate must-have.
Posted on 12/7/12 at 3:24 pm to semotruman
quote:
Yeah, you need a set of washers. It's a tailgate must-have.
Not a whole lot of tailgateable events here in my neck of the woods. One of the downfalls of this area.
Plus, whenever I do get the urge to go to a UNLV game, they sell beer and booze in the stadium, so people look at you crazy for lighting up a grill and drinking in the gravel parking lot.
I guess I could pull stuff out for the Washington vs Boise State Bowl, not the same though.
Posted on 12/7/12 at 8:46 pm to Tom Sawyer
Love pork steaks
Posted on 12/8/12 at 5:18 pm to Aux Arc
quote:
Having grown up in the KC area where sauce is a big part of BBQ, I have to say I prefer the dry rubbed style better, with just a hint of wet at the end of the cook.
+1
I use alittle mustard to help the rub stick to the meat. I like wrapping the meat up at the end with alittle fruit juice. No sauce.
Posted on 12/9/12 at 9:13 am to jafo
I like to use a spray-bottle with some diluted apple-cidar vinegar. Spray about once an hour, and you get an awesome bark that has a nice tang.
Next time any of you are in St. Louis try either Pappy's (in the CWE) or Bogarts (in the Soulard neighborhood). Both owned by the same guy, but with different menus. Best ribs I've ever had.
Next time any of you are in St. Louis try either Pappy's (in the CWE) or Bogarts (in the Soulard neighborhood). Both owned by the same guy, but with different menus. Best ribs I've ever had.
Posted on 12/9/12 at 2:03 pm to SEC. 593
quote:
Next time any of you are in St. Louis try either Pappy's (in the CWE) or Bogarts (in the Soulard neighborhood)
What's the difference between the two restaurants?
Posted on 12/12/12 at 6:59 am to Tom Sawyer
Pappys is pretty much straight forward dryrub bbq, just at its best.
Bogarts kinda does thing with a little more flare. They finish off their ribs with a tangerine sauce that gives it a little extra kick. They have a smoked prime rib that is simply awesome. It seems that all of their dishes are just a little more refined.
Bogarts kinda does thing with a little more flare. They finish off their ribs with a tangerine sauce that gives it a little extra kick. They have a smoked prime rib that is simply awesome. It seems that all of their dishes are just a little more refined.
Posted on 12/12/12 at 8:26 am to jafo
quote:
I use alittle mustard to help the rub stick to the meat.
I do the same. Help the rub take, and adds a nice vinegar based crust.
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