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Discussion in 'Bad Dog Cafe' started by boris bubbanov, Jan 23, 2019.
My brutha from another mutha!
I disagree. Yes, this is first a guitar forum, but it also a community made up of guitar enthusiasts who have a wide array of knowledge past that, hence all the sub forums. So why wouldn't you call on members advice regarding other interests ?
I'm almost positive when I signed up for this forum, in the terms of service they said it was a gender neutral, vegan, safe space. I think I'm feeling triggered by all the mentions of animal parts and stuff.
There are people who don't eat ribs ?
I don't like the meat-to-bone ratio. Too much work, and often way too messy. I prefer knife-and-fork meat.
There is something primal and very satisfying about ripping meat from bone with one's teeth
I look forward to retiring so I can travel to that part of the country.
I never minded that. That was never the part of being the Carnivore of the 4 Leggeds.
Frankly I was astonished at how quickly I could demolish a rib eye or shoulder clod or pork roast, with no rending of flesh at all. Eating cows and pigs had just gotten to be so easy.
Having said that, we have oven cooking these 8 pound turkey breasts down to machine precision. $ 1.49 a pound or less, just ridiculously easy to consume calories and that's not counting pre-packaged food.
I don't have a problem with eating chicken like that. Hell, I've eaten roast beef or pork that way, but I think all the man-made sauce makes ribs a little less primal.
Great ribs don't need any sauce and in proper rib-eating states like Texas are generally served with sauce on the side. It's time to state for the record my firm belief that rib joints should NOT be reviewed by non-rib-eaters. Just makes no sense. It's like a Paleo person reviewing a bakery. It's as bad as brass saddles on a 60s tele or regular PAFs on a deluxe.
(Best Robert Mitchum voice) "Pork, the other white meat"
Nah, the bloodier-looking it all is the better
See, with all due respect, people in Texas think barbecue is beef and not pork. Of course the sauce is supposed to be on the side AND the people of Alabama had to teach the Texans about the sauce. With kindest regards if you can get all this wrong, then maybe I do know more about barbecue than you do. I did after all eat it in the South for almost 30 years. A lot of it, I promise.
Now about those PAFs and brass saddles, that's two more you got wrong in my opinion.
How can you know more about barbecue than I do if you don't eat ribs? Now that is just weird.
I was just in Texas and had the most delicious pork ribs ever.
Experience, tfarny, and a somewhat retentive mind as to past pleasant occasions. Unless you just moved to the Hudson Valley from Chattanooga or something.
The reason I am someone apprehensive being in BBQ joints is because of how aware I still am as to how delicious some of their wares are. I'm always in danger of backsliding and the greater the sense of temptation the better I would bet the prohibited items would taste.
What would be weird would be people who ate at Commanders or Arnaud's and couldn't remember anything of it in 6 months. I still remember what seat I was in when I ate at a "steak" restaurant in Xenia Ohio in 1962.
Wait..who's not enamored by the Beatles??!! Nevermind.
Did they execute the pig with a .45?
Not sure of the caliber. That's usually how it goes. Shoot 'em between the eyes and slit the throat.
Anyone besides me even eat at this joint?
Does anyone know if they have locations besides Corinth and Tupelo or if the location in Walnut is still going?
Anyway this is what North Mississippi needs. Life is kinda short for huge "name" restaurant chains.