3rdVega

The best thing to come out of stl is toasted ravioli, The Urge, and Aaron Kamm & the One Drops. Besides that I really cant stand stl.

stl is very eastern
KC is very western

I wouldn't agree with the fact that KC has short-man syndrome to stl. They are equal in size and I can't think of anyone in KC who envy's stl in any way.
However stl does have short-man syndrome to Chicago. Watching that dynamic here in CoMO is quite possibly one of the best things ever. If you've never seen a group of Blackhawk fratties and Blues fratties going at it then you're missing out. Pure comedy.

This seems to be how the team is shaping up:

1. Clark, Rector
2. Bello, Wright
3. ????, Biedscheid (Starting with Illinois game)
4. JW3, TJ, Gant
5. Rosburg, Post

Hope Fuller and Anderson can pick someone up quck. Ricky Kreklow and D'Angelo Allen seem to be our best chances at filling the spot.

Who would everyone like us to get? Should we fill it with a seasoned vet or get some potential with a Freshman? Or do we try for another Juco Guard?

Does Cam Biedscheid get to play the whole season this year or does he have to sit some of the non-con games out?

:cheers: :nana: :cheers: :nana: :cheers: :nana:

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Killz would burn down the kingdom if it meant he could be King of the Ashes....

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:bow:

GoT!

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I dunno. I worked with Dan for a bit post basketball. Plenty of wow if you ask me. No homo.

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Fair enough lol

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Dan Bingenheimer?

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Not much wow factor there lol.

I think KA would make a great coach. I just think we should have hired him 15years ago. Too old for the continuity that Alden wants. We need someone to be here for 10years. Anderson will probably retire in 5.

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For STL style I usually keep the temp at around 225 and cook them for about 6 hours.

For ribs, I always buy a bottle of Lindemans Raspberry Framboise Lambic Ale. I marinate the ribs in this overnight. It's super acidic and tenderizes the meat and imparts a tasty raspberry note. It also makes the meat raspberry colored.

Prior to the rub I slather the meat in regular mustard. This gives me a nice crust.

I make my own rub, paprika, brown sugar, cayenne powder, salt, pepper, mustard powder, garlic powder, and whatever else I might have in the cupboard. I've made some excellent rubs, and some less than stellar ones.

I always mop after about an hour and a half of cooking. Apple vinegar, brown sugar, red pepper flakes.

After the first mop, I wrap the ribs in foil for a few hours, usually pouring in whatever beer I happen to be consuming.

For the last couple of hours I unwrap and mop every hour or so.

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Ahhhhhhhhh, Smoking Ribs 101 :lol:

The first time I saw St. Louis Style Ribs on a menu I looked at my woman and pointed to it. She said "is that actually a thing?!" So, I had to ask someone if it was, being from KC and all. That's when I learned it was just a style of cut.

Ha, I didn't even catch that. Awesome :cheers:

I'm going to take a guess that there are going to be some transfers that the coaches know about but haven't been made public yet. That's they only thing that makes sense to me. The limit is at 85 scholarships.