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General Category => The Coffee Shop => Topic started by: GrayBeard on May 26, 2012, 10:25:56 am
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9:00 a.m. and the fire is lit, the meat is ready and the hickory chunks are nice and soaked!
1 - 8 pound Pork Butt
2 - 12 3/4" Pork Steaks
3 - 2 large whole chickens
4 - 6 slabs Pork Ribs (St, Louis style)
5 - 16 1/2 pound Brats
Plenty of my "Ed's White Front Bar-B-Que Sauce" ready
Lots of cold liquid refreshments!
And just before I finish I have fresh corn ready to grill....
And Grilled Peaches for dessert tonight!
And I am SMOKIN"!!!
~~~GB~~~
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What time do we eat! :D
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Save me some!!!!!
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Not fair! Not fair! You're making me hungry.
Karl
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Good thing it was warm here this morning or my neighbors would have been lining up at the door at 10:00!
Started the meat at 9:30!
Now 2:00 - Pork Steaks are done!
Pork Butt has about an hour to go and I just put the ribs and chickens on!
Will do the rest after they are done.
My First Smokin' Day of the season...next one will be 4th of July weekend....
Wish I could invite you all over but the gas for the trip would break you!
Happy Memorial Day!
~~~GB~~~
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You sure do have the fixens for a great day. I just enjoyed a meal of drop off the bone ribs and prime rib stakes. ;D ;D Enjoy
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Wow Ed, what are you going to do feed the whole town??? Just kidding, were having Baby Back Ribs and Rib eye steaks. Question....Is the BBQ sauce your own creation??? I'm always looking for different sauces....Ron
Happy Memorial Day Everyone.
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"Ed'
s White Front Bar-B-Q" was the place for barbeque in St. Louis from 1933 until my uncle and I closed the business in 1979 due to the declining neighborhood and his failing health. When I got out of eighth grade, the following Monday morning my dad said, "Don't think you are going to lay around all summer!"
So at age 13 I became busboy, asst. meat trimmer and asst. sauce maker.
I've been making the Sauce for 62 years.
It is entirely different than anything you have experienced, thinner than most but still tomato based and semi-spicy.
It is used only after heating and when used as a 'baste' you get the meat about 2/3 done and then 'baste and turn' until it is finished. That cooks out the moisture and leaves the tomato and spices adhering to the meat.
I still have former customers that call and order the sauce but I have turned the major production over to my youngest son...the fourth generation 'saucemaker'.
The sauce is available from Greg...HOWEVER the recipe will remain in the family just in case one of the descendents decides to go back into the business.
The greatest problem with a restaurant is, "You don't own a restaurant, IT owns YOU!"
~~~GB~~~
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OK. . . I give up. . . how do you grill peaches? I tried grilling beans once, they kept falling thought the grill ! :D
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Cut peaches in half
Remove pits
Brush open side with granulated sugar
Lay on grill 'open' side down just long enough to warm the peaches through
Then I take a big scoop of French Vanilla ice cream, put in a bowl and place the peach half on top!
Works best with FRESH home grown peaches.
It is also a good idea to clean the BBQ sauce and meat juices off the grill first!
~~~GB~~~
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Hi GB, I know Scotland is a bit far away to attend but could you mail me a doggy bag lol.
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GB you gotta be pullin my leg. I am from Texas and I have heard of "Ed's White Front BBQ sauce" was suppossed to be some of the best around and legendary. Hell I was six when you closed down and I know about it.
Smoked 12lb brisket with my special sweet and tangy BBQ sauce and cooked 3 racks of ribs about 12 lbs with my special burn your lips of sauce. Also had 3 large bowls of tater salad.
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wow, getting hungry, getting jealous, ;)
sure I would like to try that sauce, do they ship abroad?
do you have an address where I could order?