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Ah, damn this is making me want some LC's. Flying up to KC tonight so I just might make the moms or brother grab me some before they close since I won't get in until 10 or so.
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Most of it is useless to me, but occasionally something will come along. |
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Mmm...burnt ends. No bread; don't defile my ends with bread. Straight up, direct to the sauce and down the hatch.
The part of the brisket featuring the most concentration of the rub and the only meat on all of Earth that was intended to be served "well done". Divine. And now I'm hungry. |
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The thing about doing your own is you can make it the way you and yours like it. Thats what makes Pro Comp cooking so difficult you have to please the Judges. What the Judges like ain't necessarily what I like. |
I will be in town over the holidays. Is one Gates better than the others? I do like the burnt ends. I would also rather just have them on a plate and covered in sauce. I'll have to make time for this.
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I like my ribs fall off the bone after I boil them and throw them on the grill now that is bbqing!
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Penz does it Middle Ages style, yo'! |
not sure if any Gates locations 'stand out'
but, when I saw DV's last game vs. the Bengals, I went there and my day and I ate at the one off of Sterling/40hwy. and it was awesome. Funny thing happened this big fat black woman sat in their chair and she completely collapsed it. LOL she was pissed. |
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