History of the Aquarium Smoker https://www.lthforum.com/bb/viewtopic.php?f=18&t=21540 What Is Chicago-Style Barbecue, Anyway? https://www.google.com/amp/s/chicag.../6/15/11923078/chicago-style-barbecue-history
Thank you Dr. Cranium that was an interesting read. I love food history and had no idea Chicago style was a thing. Tegg is this place “Chicago style”? Couple of odd menu items like whiting fish for traditional Alabama stuff
I think it's more like what was here that the great migration took up there. There are a handful of black-owned bbq places around town that do the open-flame, sweet sauce thing. Roadside in East Lake is another.
I went to an old historic BBQ place in in Atlanta many years ago and tried to order rib tips. The waitress talked me out of it and said I wouldn't like them.
Almost all American food styles are some combination of what poor people have available to them and their traditional heritage. Most glaring example is Americanized Italian food. Rib tips were probably discarded and given away for practically nothing and they figured out how to cook them
Someday I’ll make ribs this pretty. It’ll take someone holding my hand the whole way apparently, but I’ll do it.
That strip loin I cut up the other day I vac sealed and put in freezer. Sous vide’d those and seared I the grill. Couldn’t get up to the temp I wanted because I didn’t add any to the box and was using the left over from my brisket smoke last weekend.
So, I cheated for the perfect steak for the wife’s birthday. She was not impressed by my lack of effort for her dinner tonight. Doesn’t matter, had perfect steaks!
Ever go to Tee's in Tuscaloosa? It was on 10th, no clue if it is still around. That was his style of ribs. He sold the tips, too. He had something called a "po man's plate" which was rib tips and white bread for like five bucks.
Remember Woodrow's in Tuscaloosa circa 2005-2007? Place had some fire bbq chicken and vege sides. I think that was Archibald's son or relative. I still think Archibalds has the best ribs in the US
Reading some of that I have a little more appreciation for the places known for fall off the bone and slathered with sauce ribs too. I always figured it was just done because it's easier and crowd pleasing, but there is some authenticity from eastern Europeans use habit of boiling meats.
You don’t have to believe me but we got bbq from a local ozarks place and I swear their smoked sausage was smoked hotdog. Sliced the length of the sausage super thin. and it was delicious. I could have eaten a pound of it.
I saw a tweet of ribs where they left the membrane on and the comments are filled with arguments whether you should or not Thoughts?
Doing wings today. What is the go to rub? Looking for something buffalo-ish. Plan is to smoke and then crisp up on the grill.
Are you doing buffalo sauce? I like doing a light application of bbq style poultry rub that has a little sugar, contrasts well with the heat of the sauce.
Planned on brushing with simple buffalo sauce, so yes. You make a good point, might just go with my standard rub. I've not tried it on poultry yet. https://rastajoesbbq.com/shop?olsPage=products/rasta-joes-dry-rub-14oz
My favorite wing rub is Oakridge BBQ Habanero Death Dust. It has such a robust flavor with good heat. I’ve also been using Kosmo’s Wing Dust recently. Buffalo Hot and Kickin Cajun are both great.
I’ve started leaving it on, too: Sometimes there’s so little meat between it and the bone that you need the membrane to hold it together.
Near the LBW bridge if memory serves right It’s also really easy to remove after cooking if you don’t want it.
I generally remove and have once done both during the same cook to see. People liked the membrane taken off more, but only slightly and no one didn’t like the ones with the membrane left on. So it helps, but I’ve found not necessary if you don’t feel like it
I remember that now. Was Tee’s on Hackberry? I think he was the one who brought sandwiches to Gallette’s.
I left the membrane on beef ribs once and I thought it gave them a funky flavor. Never tried leaving them on pork.
Depends on if I am in a rush. If I’m not I’ll remove if it’s not a pain in the ass. If it becomes difficult I just leave it on.
Had some in Chicago last year when I was in town for a bachelor party and they were fantastic. I wish they were more prevalent down here
Always take it off. the chance that you have a thin strip of leather on the back of each bone isn’t worth it. Sometimes the membrane renders to nothing. Other times it’s tough s as nails. Only way to be sure is to take it off. takes 30 seconds