Boil the ribs? What’s the first thing you do when you make soup? Boil all the flavor out of meat. That’s sacrilege. TI don’t buy ribs at the gian’ iggle, either. Cheplic’s Packing is the only butcher I will deal with. Throw some hardwood in the charcoal. Stick the KC Masterpiece up your ass. You say IC Light, yeah, I can agree with that one 100%. Blaine Hill has batman, Jerome had Bad Man. No comparison to those who grew up on it. try ordering some fourth street barbeque hot sauce. Jerome was supposed to be a partner in the restaurant, but backed out before it opened.
I was only joking.
We only kid the ones we love.
It’s just that BBQ and the ‘Burgh are kinda oxymoronic to me, a native (Eighty-Four to be exact – just down 136 from your home in Mon City. Of course, 136 was Rt. 31 when I lived there).
If I had to pick one word or phrase to characterize Pittsburgh Cuisine it would be “honest cooking”. I love it and always will.
I am sure that those who now do BBQ (or ‘Que) do a fine job. You must know, however, that when I lived there a “BBQ” sandwich was lightly frying Isaly’s chipped, chopped ham in a skillet, then mixing in Isay’s BBQ Sauce! I accept that I am a bit behind the times.
Sorry you took offense when none was meant. Peace. Go, Bucs! Go, Stillers! Go, Pens!