SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
A while back I mentioned the new BBQ place across the street from where I live. We had visited it and found it to be good. When we went back a second time we had different entrees and tried them as well. That time I had their dry rub Spare Ribs while my wife had their St. Louis style ribs.
The ribs were good, not great but good. When they asked me what I thought I told them that. Kind of common fare for the price. The manager came out and asked me some questions, he was a bit confrontational when he asked if I thought I could do better. He seemed surprised when I told him I knew I could do better. I was invited to prove it and I answered that I would, but only if I could use their smoker.
A week later I was back. I was given ten racks of ribs to play with. (I had warned them this evolution took more than a day.)
I dumped the materials I had carried over with me. A bag filled with Onions, Garlic, two different kind of Peppers and just a touch of salt.
I started in on the prep. Chopping, grinding and blending. Half of the mix was set to the side, the other half was dropped into large pots of water and heated to boiling. The ribs were dropped in and Par Boiled for 20 minutes.
When the ribs were pulled out they were rubbed with the rest of the mix and then set into a cooler until the next day.
When I arrived the next day the Manager was waiting again, as were the head cook and most of the staff. The ribs were pulled and put into the smoker for several hours.
Finally came the moment of truth. The ribs were pulled and set alongside their ribs. Each person there was given a plate with four ribs, two of theirs and two of mine. Mine won hands down.
This afternoon my wife and I were called to visit the place once more. We showed up and were seated. The menus were handed to us and there in the Ribs Section was a new entree. Cats Country Ribs.
Well to make this a bit shorter, my wife and I were given free dinners. By the time we were done we pretty much rolled out of there, kind of like barrels.
Oh, I have been invited back to see what I can do with their other dishes.
Cat
The ribs were good, not great but good. When they asked me what I thought I told them that. Kind of common fare for the price. The manager came out and asked me some questions, he was a bit confrontational when he asked if I thought I could do better. He seemed surprised when I told him I knew I could do better. I was invited to prove it and I answered that I would, but only if I could use their smoker.
A week later I was back. I was given ten racks of ribs to play with. (I had warned them this evolution took more than a day.)
I dumped the materials I had carried over with me. A bag filled with Onions, Garlic, two different kind of Peppers and just a touch of salt.
I started in on the prep. Chopping, grinding and blending. Half of the mix was set to the side, the other half was dropped into large pots of water and heated to boiling. The ribs were dropped in and Par Boiled for 20 minutes.
When the ribs were pulled out they were rubbed with the rest of the mix and then set into a cooler until the next day.
When I arrived the next day the Manager was waiting again, as were the head cook and most of the staff. The ribs were pulled and put into the smoker for several hours.
Finally came the moment of truth. The ribs were pulled and set alongside their ribs. Each person there was given a plate with four ribs, two of theirs and two of mine. Mine won hands down.
This afternoon my wife and I were called to visit the place once more. We showed up and were seated. The menus were handed to us and there in the Ribs Section was a new entree. Cats Country Ribs.
Well to make this a bit shorter, my wife and I were given free dinners. By the time we were done we pretty much rolled out of there, kind of like barrels.
Oh, I have been invited back to see what I can do with their other dishes.
Cat
