Page 1 of 1

Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:05 am
by Diego in Seattle
http://www.ksdk.com/news/crime/article/ ... ce-officer

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

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:15 am
by Truman
It's Illinois.

Bace woulda pissed on 'em.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:25 am
by War Wagon
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:29 am
by R-Jack
Richmond, Vallejo, same story.

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

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:32 am
by R-Jack
Sorry...............thang

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:35 am
by Dinsdale
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:01 am
by R-Jack
KC Scott wrote:[Geography fail
More like a giving a fuck fail.

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

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:08 am
by mvscal
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:09 am
by BSmack
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:11 am
by Truman
..thereby leaving the Imo's and White Castle's of West County sorely understaffed? Fuck you, mvscal...

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:30 am
by R-Jack
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:36 am
by mvscal
What the fuck would you know about it?

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:52 am
by R-Jack
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?

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:08 am
by Truman
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:10 am
by R-Jack
I'll usually cut them St Louis style and throw the tips in the crock-pot for pulled pork sandwiches.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:17 am
by Truman
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...

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:37 am
by Atomic Punk
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:56 am
by Truman
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:58 am
by Van
A dude who clearly forgot to whom he addressed this wrote:After applying your dry rub

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 6:08 am
by Truman
:x

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

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 6:13 am
by Van
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 6:16 am
by Atomic Punk
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 6:22 am
by Truman
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 9:52 am
by smackaholic
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:02 pm
by Truman
I'm sure your slow cooker efforts turn out well, 'holic.

But it ain't barbecue.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 3:48 pm
by smackaholic
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 4:02 pm
by Dinsdale
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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 5:53 pm
by Truman
"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.

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 6:09 pm
by Truman
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... :meds:

Re: Stay Classy, St. Louis......

Posted: Sat Apr 07, 2012 9:53 pm
by smackaholic
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.

Re: Stay Classy, St. Louis......

Posted: Sun Apr 08, 2012 1:03 am
by MgoBlue-LightSpecial
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.

Re: Stay Classy, St. Louis......

Posted: Sun Apr 08, 2012 3:37 am
by Diego in Seattle
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).