Quote:
Originally posted by John McMahon
You knows whats on the menu....RIBSES!!!! But only if yer cooking Bruiser! Those prepackaged thangs weren't bad...but they wasn't yours.
In Aug, the 1st night we're supping at the Country Club with the event hosts. The second night we'll eat at the Seneca or in town.
I 'spose we'll BBQ lunch at the track both days. Burgers, dogs, wings, ribs. We just need a head count.
JM
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What the heck do a bunch of yankees know about ribs? You freakin' guys probably cook beef ribs! The pork baby back will smoke(pun intended) the beef rib. The baby back is better at shows, dragstrips, and racetracks. The babyback was better in the 60's and will still beat a beef rib today. Sure, when you open the lid of your grill, those huge beef ribs look good, and people think they're pretty, but when you put the ribs on the table, those who know will always grab the babyback. I'm not one of those "reheaters" who go to the local grocery store and buy precooked babybacks either. I go to Wilkes Market and buy babybacks, dryrub 'em, smoke 'em, Q em, and serve 'em.
And while I'm on a rant, wings didn't originate in Buffalo. We invented 'em down here and y'all stole the idea during the war to end all wars back in the 1860's.
If you guys ever make it to Road Atlanta, I'll be happy to fire up the grill and the fryer and take you to school.
