T1B

Posted: **Sat Apr 07, 2012 3:05 am**

http://www.ksdk.com/news/crime/article/ ... ce-officer

Where's Al & Jesse? I mean, the officer is balck after all....

Posted: **Sat Apr 07, 2012 3:15 am**

It's Illinois.

Bace woulda pissed on 'em.

Posted: **Sat Apr 07, 2012 3:25 am**

I remember this one time I was in STL visiting the Arch and what not, came upon a bridge crossing the river into E STL. I can't imagine that the view over the Styx into Hades could be any more foreboding.

Posted: **Sat Apr 07, 2012 3:29 am**

Richmond, Vallejo, same story.

Not so much a St Louis thing, but a projects thing.

Posted: **Sat Apr 07, 2012 3:32 am**

Sorry...............thang

Posted: **Sat Apr 07, 2012 3:35 am**

R-Jack wrote:Richmond, Vallejo, same story.

And they charge you money to get into Vallejo -- I've always though they should charge double to get out instead.

I've been to both those places... not nice. Oakland ain't so nice, either.

Posted: **Sat Apr 07, 2012 4:01 am**

KC Scott wrote:[Geography fail

More like a giving a fuck fail.

I just went off of Amber Alert's thread title.

Posted: **Sat Apr 07, 2012 4:08 am**

Good ole East St. Louis, the Mogadishu on the Mississippi. It's a shithole's shithole. It should be burned to the ground along with everyone in it.

Posted: **Sat Apr 07, 2012 4:09 am**

War Wagon wrote:I remember this one time I was in STL visiting the Arch and what not, came upon a bridge crossing the river into E STL. I can't imagine that the view over the Styx into Hades could be any more foreboding.

I felt the same way driving down I-95 into Bridgeport, CT as the sun rose over Long Island Sound. Shit was straight out of Dante.

Posted: **Sat Apr 07, 2012 4:11 am**

..thereby leaving the Imo's and White Castle's of West County sorely understaffed? Fuck you, mvscal...

Posted: **Sat Apr 07, 2012 4:30 am**

The only good thing about St Louis cuisine are St Louis style ribs. That's not even how they are cooked or served. Just how they are cut.

Posted: **Sat Apr 07, 2012 4:36 am**

What the fuck would you know about it?

Posted: **Sat Apr 07, 2012 4:52 am**

KC Scott wrote:Culinary fail

They're called "spare ribs"

unless you live in St. Louis and have some massive inferiority complex

St Louis ribs are spare ribs trimmed to have a rectangular appearance. Did I not say "how they are cut"?

How many fails do you plan on failing at in this thread?

Posted: **Sat Apr 07, 2012 5:08 am**

Need to pay a bit more attention to the meat case down at the Hy Vee, pally... St. Louis ribs are a bargain value-wise compared to baby backs. 'Sayin.

Posted: **Sat Apr 07, 2012 5:10 am**

I'll usually cut them St Louis style and throw the tips in the crock-pot for pulled pork sandwiches.

Posted: **Sat Apr 07, 2012 5:17 am**

R-Jack wrote:I'll usually cut them St Louis style and throw the tips in the crock-pot for pulled pork sandwiches.

Or pork broth. Chine bones suck on a slab of babecued ribs. Might as well leave the faschia/membrane on the back if you're gonna fix 'em that way...

Posted: **Sat Apr 07, 2012 5:37 am**

Here's a legit question Truman, does the St. Louis style cut resemble the Memphis cut? I ask that because I've copied the Neely's wet rib style from Memphis (since I ate there) and you cut the tips off to eat whenever. During prep you pull that silver membrane off so the rub gets permeated into the meat. I just cooked the tips on the side.

If using a crock pot, why not just use pork "butt" (shoulder) for sammiches? Cheap meat for a lot of tasty food.

Posted: **Sat Apr 07, 2012 5:56 am**

Not familiar with a Memphis cut - but yes, cutting the chine bone (tips) is the preferable way to prep a slab of spare ribs.

And yes, by all means, remove the fascia from the back of the slab. Damn ribs are practically inedible (tough) with it remaining in place.

*Hint* After removing the membrane and applying your dry rub, take a meat fork and poke several holes between each rib on both sides of the slab. Then wrap it in foil and refrigerate over night. This helps the rub tenderize the meat even more.

Don't know about the crockpot - have never subjected barbecue-worthy pork to such a mehtod. You're a Cali, right, AP? Nice weather and stuff? Put an 8 lb. butt on your smoker before going to work. It'll be perfect by the time you get home. Save the crockpot for cheese dip.

Posted: **Sat Apr 07, 2012 5:58 am**

A dude who clearly forgot to whom he addressed this wrote:After applying your dry rub

Posted: **Sat Apr 07, 2012 6:08 am**

:x

Talkin 'cue here, Van. Ain't like I suggested he prepare some kinda marinade...

Posted: **Sat Apr 07, 2012 6:13 am**

I don't care if it is 'cue, best stay away from any talk of hot links and/or meat so tender it simply pulls from the bone.

Posted: **Sat Apr 07, 2012 6:16 am**

Truman wrote:Not familiar with a Memphis cut - but yes, cutting the chine bone (tips) is the preferable way to prep a slab of spare ribs.

And yes, by all means, remove the fascia from the back of the slab. Damn ribs are practically inedible (tough) with it remaining in place.

*Hint* After removing the membrane and applying your dry rub, take a meat fork and poke several holes between each rib on both sides of the slab. Then wrap it in foil and refrigerate over night. This helps the rub tenderize the meat even more.

Don't know about the crockpot - have never subjected barbecue-worthy pork to such a mehtod. You're a Cali, right, AP? Nice weather and stuff? Put an 8 lb. butt on your smoker before going to work. It'll be perfect by the time you get home. Save the crockpot for cheese dip.

I was taught to take a paper towel to get a grip on the membrane to pull it off. Sometimes I have to use a few. I'm not sure if the Memphis style is all the Neely's since they have 2 restaurants there, one being wet and the other dry. On the Food TV site Pat puts the recipes he divulges to the public for the rub and the tomato-based sauce. It comes out very close to what I had in his place.

Smokers are preferable for about everything, but if you want an easy way to prep a pork butt you can cheat by using a crock pot, throw some liquid smoke in there and have something ready after 8 to 10 hours if you can't be around to watch a fire.

The Neely's sauce is pretty good. It takes me 2 hours to make. The thing is there are no preservatives so you can't leave the jars of sauce or rub around too long.

I didn't know about poking holes between the rib bones. Makes sense as it's a tough meat.

Posted: **Sat Apr 07, 2012 6:22 am**

Crockpots? Liquid smoke? Maybe in California. You'd get tossed outta this town in a hurry for less outrage.

Try the meat fork on your ribs. You'll thank me later.

*Edit: And in 30 years of smoking ribs, I've never used a paper towel to peel a membrane. Use your fingers, Nancy, and rip that sucker off.

Posted: **Sat Apr 07, 2012 9:52 am**

Drove through STL on our cross country RV trip. Did the touristy stuff near the arch/riverfront. It was OK. Then we drove over the river.

Yikes.

Sort of dresden like I guess, other than you can tell that dresden had once been something, before the allies did a little urban renewal. E STL looks more like it always has been a shithole.

As for barbeque heresy, I too use the crockpot.

Does it work as well as a smoker?

No. But, it takes about 2 minutes worth of my time. And it does come out reasonably well.

Good thing I don't live in the godforesaken flyover where apparently, such activity is a felony.

Posted: **Sat Apr 07, 2012 3:02 pm**

I'm sure your slow cooker efforts turn out well, 'holic.

But it ain't barbecue.

Posted: **Sat Apr 07, 2012 3:48 pm**

Toddowen wrote:There is one thing that I hate about cooking pork in a crock- the odor. Unless you have good ventilation, your house is going to smell something like a whaling ship must have smellled like while rendering blubber into oil.

Smokers on the other hand produce a smell that I liken to insence.

If you are worried about the smell, put it out on the deck, next to the smoker. Please tell me you don't run your smoker in the kitchen.

And, yeah, crockpottin' ain't 'que, but, it's still pretty damn good.

Posted: **Sat Apr 07, 2012 4:02 pm**

Dude, it's Toddy -- I highly suggest he runs his smoker in the house... with a BIG fire.

And call me crazy, but when I make pulled pork (which might just happen this weekend), it's with a leftover roast from the smoker (might pull some out early and leave it rare) -- then it goes in the crok pot on low for a day or two, until it falls apart.

Yup, helping out with a yard sale today -- I think I'll have to fire off the smoker and annoy/make hungry the illegals who come to steal the merchandise... since it's in the hood. Nothing like having a yard sale in the hood, although this hood ain't the nasty hood it used to be.

Posted: **Sat Apr 07, 2012 5:53 pm**

"Playing with fire" sounds like a fine idea, Todd. I don't suppose we could coax a PET out of you, could we?

You might want to prep them again, Scott. Not to be overly hyper-critical, but if you rubbed those ribs before you wrapped them, then I missed it.

Posted: **Sat Apr 07, 2012 6:09 pm**

KC Scott wrote:I make my own dry rub BTW

Only way to go. I get a kick out of folks that use a store-bought rub. Must have a jones for MSG. 'Course, these are the same folks that swear by instant-light charcoal as well...

Posted: **Sat Apr 07, 2012 9:53 pm**

KC Scott wrote:welcome to the boat owners club Todd

You've experienced the first of two of the happiest days

Though no one gives a rats ass, my Yamaha was delivered Monday

Bust
Out
Another
Thousand

Good luck with the new money pit Todd.

Posted: **Sun Apr 08, 2012 1:03 am**

I will rack Todd on his purchase. That boat looks perfect for the simple man that likes to fish, but doesn't take it too seriously, and just wants to spend a lazy Saturday afternoon on the water, listening to the ballgame and slamming some brews. Good times.

Posted: **Sun Apr 08, 2012 3:37 am**

Just today saw someone towing a cig boat. One doesn't see those boats around here (floating logs & fiberglass don't get along all that well).

T1B

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