V21 for sale in NJ....Pricy, but..

THEFERMANATOR said:
Shulas didn't have a menu either. You ordered via a presentation where examples were brought out to you on a cart. Also you could pick which staek you wanted cooked for you. It just wasn't for me I guess.
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Luger's " has a menu" .......you just don't bother to use it because Peter Luger's is rated among the # 1 steak restaurant's in the USA.

Interesting thread - started out as a discussion about commenting on someone's boat for sale listing.............now turned into a steak restaurant discussion. I believe I was first to reference steak on this thread so fine.

Now maybe I'll turn this thread into a discussion about the best barbeque ribs .
Nah........let's keep arguing about public comments on a guys boat for sale listing.
 
There is a steak house here in my little town that has one of those super hot cookers, like 800 degrees. I can't imagine any other restaurant beatting them at any price.

But you cant beat grillin your own over fire......be it wood or charcoal.
 
Dang Hedge, I thought we were friends!?!?!?!?!?:you:

Everybody knows WESTERN style BBQ reigns supreme. Lexington style to be exact.

BBQ pork ribs - spare ribs, St. Louis cut, baby back, all have a special place in my heart. My absolute favorite thing to put on the smoker. By the way, we are on the cusp of smoker season.
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Are you guys going crazy ? !!!! That degree ( get it ) of " food porn " will get this whole web site taken down !!!!

And besides, this thread is supposed to be a good ol' argument between me and Destroyer about classified's comments.

As for barbeque........I go traditional style. I like the meat tender and juicy, and the sauce smoky and authentic - not sugary sweet, no special flavors such as lemon this or orange that......... just good meat, chicken included and......my personal preference when I'm in the mood for beer: Yards Brewery - Brawler. Always smooth, great flavor, never bitter.
 
bgreene said:
Are you guys going crazy ? !!!! That degree ( get it ) of " food porn " will get this whole web site taken down !!!!

And besides, this thread is supposed to be a good ol' argument between me and Destroyer about classified's comments.

As for barbeque........I go traditional style. I like the meat tender and juicy, and the sauce smoky and authentic - not sugary sweet, no special flavors such as lemon this or orange that......... just good meat, chicken included and......my personal preference when I'm in the mood for beer: Yards Brewery - Brawler. Always smooth, great flavor, never bitter.
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I think you misunderstand ... no thread is ever supposed to be an argument. Besides, I really don't give damn what you think, since it's just your opinion. I'm sure that you feel the same way about what I think, since, again, it's just my opinion....

But good BBQ, on the other hand, is a national heritage, and needs to be defended when necessary. And much as I hate to admit it, I have to agree with you on the traditional style being best. I hate the sugar coatings that a lot of places put on the meat. Beer is always a matter of individual preferance. I tend to go with Sam Adams Boston Lager or Killians Red, but that's just me and I don't expect anyone to agree or disagree with me on that.
 
You guys are crazy and both of you are wrong. LOL :you::beer:

j/k - Eastern BBQ is very simple. Smoke Boston Butts for hours on end (12 + hrs at 200 - 225) until pulled pork is achieved. Pulled, chopped or sliced. Add in some Lexington style sauce (or serve on the side) and enjoy.

I actually love sauces and eat them in excess. Hot sauce, ketchup, honey mustard, soy, etc. etc. Love sauce.

Lexington sauce is a combination of apple cider vinegar, ketchup, water, salt/pepper, cayenne pepper, crushed red pepper, lemon juice, and sugar (I like molasses or maple syrup instead). Being a big fan of Texas Pete hot sauce I usually add in a liberal portion or it to my BBQ sauce as a kicker.
 
Destroyer said:
I think you misunderstand ... no thread is ever supposed to be an argument. Besides, I really don't give damn what you think, since it's just your opinion. I'm sure that you feel the same way about what I think, since, again, it's just my opinion....

But good BBQ, on the other hand, is a national heritage, and needs to be defended when necessary. And much as I hate to admit it, I have to agree with you on the traditional style being best. I hate the sugar coatings that a lot of places put on the meat. Beer is always a matter of individual preferance. I tend to go with Sam Adams Boston Lager or Killians Red, but that's just me and I don't expect anyone to agree or disagree with me on that.
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Destroyer.........here are a few suggestions.......assuming you're not too brittle:
1. Calm down, we're joking around here. My reference to all the food talk getting in the way of a good argument should have been obvious - humor, not anger.
2. Let's not stray towards foul language.
3. Yup, I still think people shouldn't make negative public comments in ref to another guys item for sale.
4. Relax. Don't take this stuff too seriously. I'll be " pissed " if I list my boat and you
tell everyone that my price is " too much" but other than that, who cares really.
5. There is no # 5.
6. There's no # 6 either.
 
THANKS, Now I'm hungry. None of that mustard based crap please. Good quality dry rub is all I need.:drool::drool::drool: and lots of:beer::beer:
 
Mustard goes against Western BBQ philosophy, HOWEVER, being a sauce guy I like it (done my way of course) on country style ribs, but not on BBQ or pork ribs. One of my pix above shows a bowl of mustard based dip. I can assure you it was only used on the country style ribs.

*Forgive me Lord, for I have sinned*

:sun::you:
 
Mustard is for hotdogs, that's it. And I don't care for dry rubs either. I use a mixture of some sweet BBQ sauce(a tomato based one, NO vinegar sauce for me), lemon juice, and lOTS and lOTS of smoke in the smoker for mine. When I dod ribs, I marinate them overnight in my sauce and lemon juice mixture(with some secret herbs and spices), then they get smoked in my cabinet smoker. And I don't like my ribs to have a smoke ring in them, but to be completely smoked through the meat. About 2/3rds of teh way through I will immerse them in the marinade again and leave em in it for about 30 mintes in the top of the smoker in the marinade. Take em out of the marinade and then finish em off for about 30 minutes over 250 degree moist heat to make the sauce into a glaze on em. I have yet to find somebody who doiesn't like em. I've even had a vegetarian before that ate them and loved em.

Heres some I did awhile back.
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Talk about a thread derail.
 
Blue_Runner said:
This thread has a bad case of HTD - Historic Thread Derail
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Its funny you should mention that as I was just gettin ready to ask what kind of laundry detergent everyone was using.......personally, Im a Tide man used in conjunction with 2 Bounce sheets.

I know Tide might be a little pricey but its great at removing mustard, BBQ sauce and dry rub stains from my shirt..........

Now thats a relevant derail for that azz right there!!!!!!
 
RB, now that is funny! :you:

SSI - I'm a Tide and Bounce man too but for those ground-in, hard to remove BBQ stains I sometimes resort to SHOUTing it out.

Tide --> Powder or Liquid? <-- My take is they are both messy and work equally well at attaining that mountain spring fresh smell.

How 'bout these:
Ford or John Deere?
Costa Del Mar or Maui Jim?
Bacon or Sausage?
Blonde or Brunette?
Honda or Toyota?
PC or Mac?
Busch Lite or.....awe hell no, we ain't goin back there!! :cen:
 
Blue_Runner said:
RB, now that is funny! :you:

SSI - I'm a Tide and Bounce man too but for those ground-in, hard to remove BBQ stains I sometimes resort to SHOUTing it out.

Tide --> Powder or Liquid? <-- My take is they are both messy and work equally well at attaining that mountain spring fresh smell.

How 'bout these:
Ford or John Deere? John Deere
Costa Del Mar or Maui Jim? Costa Del Mar's, is there anything else?
Bacon or Sausage? sausage
Blonde or Brunette? BRUNETTE all the way, unless you want to bring redheads into the mix:love:
Honda or Toyota? Neither, my DURAMAX was designed by ISUZU, but I prefer US made cars
PC or Mac? Unfortunately I have a PC, can't afford a Mac
Busch Lite or.....awe hell no, we ain't goin back there!! :cen: Don't drink, so don't matter
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I'm allergic to tide, so we use PUREX liquid down here.
 
Pearl Necklace or Beaded Headdress??????????

Oh crap which one?!?!?! Hurry,hurry, hurry..........dammit, too late......Baby where's the Tide??? Ok, just stay there.......
 
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