Filet Mignon & tater tots!

[Jake D]

Don't worry.  I'm on it.  It was a tough call, but I sent him a bottle of Gates Original, Gates Extra Hot, and Gates Sweet & Mild.  If he doesn't like that, then we'll send him some Bryants.  

Guess where I just went for lunch?  

"Hi, may I help you?!!!!!"

a burnt end on bun and a BB please

[Destro]

Man, I love their burnt ends on bun, best in the city IMO.  Awesome lunch!

[Jake D]

Oh, I love the Avator.  I LOVE the title!!!!   Thank you JOHN.


YeSSSSSSSSsssss. . .

[john]

Geez.  You KCers are really serious about your ribs  

Burnt end on a bun... don't know what it is, but it sounds good  

[john]

Jake what you thinking, Gates, Arthur Bryant's, Fiorella's Jack Stack...?  
John you are in deep trouble :lol:
Saying you have better BBQ than Kansas City... This could be a war!! :guns:

Don't worry, there's no good rib places here in AZ.  KC wins by default.  But that place in VA is the bomb.  I hope anybody neat VA spins over and tries it because it's the best I ever had.  But I'll admit, I've never has KC ribs so I can't judge yet.  But it looks like I will be doing the Pepsi challenge next week     I'll post a message as soon as I do it.  Hell, I'll even take pics  :lol:

[Jake D]

Geez.  You KCers are really serious about your ribs  

Burnt end on a bun... don't know what it is, but it sounds good  

Imagine if you will a really big dude, who may have just got out of prison.  Now imagine him taking a 1/4 of a slab of ribs, burnt to a crips, pulling out the bones and chopping it up into tiny pieces with a meat cleaver and putting it on a 10 inch bun and covering it with sauce.  Burnt end on bun!

[john]

STOP IT!  I'm starving now  

[gazingwa]

sounds pretty good to me

[Destro]

And that is only ONE place, there are like 60+ more, you could eat BBQ everyday and almost never get sick of it.  So much selection, guess I need to go to Rosedale's  

[Anonymous]

I hate to say it but I make some wicked ribs too.  Either my own sauce or if from a store "Sticky Fingers, Carolina Sweet".

Trick is in the cooking...  Marinate it overnight in the BBQ sauce wrapped in tin foil.  Cook at 300 for a few hours in the foil.  Remove and place under the broiler or on a grill with some extra sauce to carmalize it.  Man it's good.  Falls off the bone (yes, I like it that way, purists don't) so easily it's easier to eat it with a fork.  I'd compare it to Ruby Tuesdays or Tony Romas but without as much vinegar.

Hmmm, gotta get some ribs today...

There's gotta be someone from Memphis here who will soon challange for the "best BBQ" title.

And John you seem like you may be a "sauce man", ever have "beurre blanc" on fish?  Sauce is king!  Why do you think the French have chefs who JUST make sauces.

[snapper]

John is right about Pierces BBQ.  And I was bad and never made it over there on my last visit to get John his sauce.  
Course if I am going to Williamsburg my first stop is to the Old Chickahominy House.  No BBQ there but they have some good chicken and dumplins and VA Ham with biscuits.  OOOOH soo good!  And they have PIE!  PIIIIIH!  (Think Southern accent  :mrgreen: )  Man I love that little place.  http://www.visitwilliamsburg.com/old_chickahominy_house.htm

Hehehe... Now I want some Piiiiiiih!