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Ribs!
Did 'em again, Greg. Fantastic!
Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. |
Ribs!
On 1/14/17 8:08 PM, Poco Loco wrote:
Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. What we learned was that if you wanted barbecue, you went to Arthur Bryant's... https://en.wikipedia.org/wiki/Arthur_Bryant's In addition to going there for many meals, it was a tradition for members of The Kansas City Star's staff who were assigned to cover pro sports events at the nearby Municipal Stadium to chip in and send a copy boy the few blocks to Bryant's and pick up a big carryout order for the guys in the press box, so when I was writing crowd color stories, I got to participate. Bryant's ribs and briskets were not drowned in "hot" spices. There also was a rib shack literally across the railroad tracks in Lawrence, Kansas, that served up a great plate of ribs. You wouldn't have gone there, though. |
Ribs!
Poco Loco
Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. .... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... |
Ribs!
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... You can certainly use cheap bourbon and save that Booker for sipping after dinner ;-) |
Ribs!
On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... You can certainly use cheap bourbon and save that Booker for sipping after dinner ;-) Been a long time since I hoisted any rot gut, I probably should only use it for cooking... |
Ribs!
On Sat, 14 Jan 2017 20:02:07 -0800 (PST), Tim
wrote: On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote: On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote: Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... You can certainly use cheap bourbon and save that Booker for sipping after dinner ;-) Been a long time since I hoisted any rot gut, I probably should only use it for cooking... I use Kentucky Gentleman for cooking. It is about $13 for a 1.75l Jim Beam for drinking ($25 a 1.75) and Booker ($60 for a 750) for sipping. Bourbon is also great for deglazing the pan after you brown the hog jowls for collards, green beans etc. Just be ready to flambe' if you have an audience. It will go right up. |
Ribs!
On Sat, 14 Jan 2017 20:43:16 -0500, Keyser Soze wrote:
On 1/14/17 8:08 PM, Poco Loco wrote: Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. What we learned was that if you wanted barbecue, you went to Arthur Bryant's... https://en.wikipedia.org/wiki/Arthur_Bryant's In addition to going there for many meals, it was a tradition for members of The Kansas City Star's staff who were assigned to cover pro sports events at the nearby Municipal Stadium to chip in and send a copy boy the few blocks to Bryant's and pick up a big carryout order for the guys in the press box, so when I was writing crowd color stories, I got to participate. Bryant's ribs and briskets were not drowned in "hot" spices. There also was a rib shack literally across the railroad tracks in Lawrence, Kansas, that served up a great plate of ribs. You wouldn't have gone there, though. Have never had ribs better than these at any restaurant. Learn to cook. Oh, and what Luddite said. |
Ribs!
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote:
Poco Loco Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. ... I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not.... Unless the ribs are extremely meaty, I'd do 'em for only three hours at 275F. Even tightly covered, the extra hour seems to dry 'em out a tad. |
Ribs!
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Ribs!
Poco Loco Wrote in message:
On Sat, 14 Jan 2017 20:43:16 -0500, Keyser Soze wrote: On 1/14/17 8:08 PM, Poco Loco wrote: Did 'em again, Greg. Fantastic! Guess that's something else you learned while not getting a liberal arts degree from that institution in Kansas. What we learned was that if you wanted barbecue, you went to Arthur Bryant's... https://en.wikipedia.org/wiki/Arthur_Bryant's In addition to going there for many meals, it was a tradition for members of The Kansas City Star's staff who were assigned to cover pro sports events at the nearby Municipal Stadium to chip in and send a copy boy the few blocks to Bryant's and pick up a big carryout order for the guys in the press box, so when I was writing crowd color stories, I got to participate. Bryant's ribs and briskets were not drowned in "hot" spices. There also was a rib shack literally across the railroad tracks in Lawrence, Kansas, that served up a great plate of ribs. You wouldn't have gone there, though. Have never had ribs better than these at any restaurant. Learn to cook. Oh, and what Luddite said. Harry was so busy being " step and fetch it" at The Kansas City Star, he didn't have time to learn to cook or aquire a taste for ribs. -- x |
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