Text 22743, 87 rader
Skriven 2012-03-24 09:40:42 av Dave Drum (1:18/200.0)
  Kommentar till text 22727 av Dale Shipp (1:261/1466.0)
Ärende: Bbq
===========
-=> Dale Shipp wrote to Dave Drum <=-

 DS> The ribs being served at the place I was talking about in Laurel were
 DS> what are called baby back ribs -- which are naturally rectangular in
 DS> shape.

 DD> Baby backs come from further back on the swine and are not attached to
 DD> the sternum. They are shorter and, some claim, more tender, going in.
 DD> Bv)=  Also, the bones tend to be smaller in diameter.

 DS> Yep.  What gets to me is the fact that at BJs, which is our prime
 DS> source for pork for smoking, the baby back ribs are priced about $1 per
 DS> pound more than boneless pork loin, and perhaps $2 more than spare
 DS> ribs.  I do think that they are good, but they are not THAT good!

Further to the discussion of St. Louis style BBQ is this note I copied to my
temp file - but forgot the attribution. It sure agrees with my take on what
makes St. Louis style BBQ ... "St. Louis-style barbecue refers to various pork
dishes prepared in and around the city of St. Louis, Missouri. Although St.
Louis is typically not included on the list of major styles of barbecue in the
United States, the city was recognized by Kingsford as "America's Top Grilling
City" in its second annual list of Top 10 Grilling Cities. In fact, many of the
foods characteristic of this style are grilled rather than cooked over the
indirect heat and smoke that is typically associated with the term "barbecue"
in the United States."

Which would make sense, given the St. Louis taste for uber-sweet basting
sauces.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: "Home Made" Potato Soup
 DS>  Categories: Crockpot
 DS>       Yield: 1 servings

 DS>       6    Potatoes, peeled and cut
 DS>       1 tb Parsley flakes into
 DS>            -bite-size pieces
 DS>       5 c  Water
 DS>       2    Leeks, washed and cut into
 DS>            -bite-size pieces (optional
 DS>       1 tb Salt
 DS>            -Pepper
 DS>       2    Onions, chopped
 DS>     1/3 c  Butter 1 carrot, pared and
 DS>            -sliced
 DS>       1    13-ounce can evaporated
 DS>            -milk
 DS>       1    Stalk celery, sliced
 DS>       4    Chicken bouillon cubes
 DS>            -Chopped chives

Odd, I just posted this same (nearly) recipe to Janis ... from a different
poster when I collected it.
 
 MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Louis Barbecue Dipping Sauce
 Categories: Sauces, Bbq, Chilies
      Yield: 3 1/2 cups

      2 c  Ketchup
    1/2 c  Water
    1/3 c  Apple cider vinegar
    1/3 c  Brown sugar
      2 tb Yellow mustard
      1 tb Onion powder
      1 tb Garlic powder
    1/2 ts Cayenne; or more

  Combine all ingredients in a saucepan over a low heat.
  Stirring occasionally and simmer for 20 minutes. Sauce
  should be thin, but not watery. Allow to cool. Store in an
  airtight container and refrigerate. Sauce is better if
  allowed to sit for a day.

  Recipe by: Derrick Riches

  From: http://bbq.about.com

  Uncle Dirty Dave's Archives

MMMMM

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