Kansas Crimson

Another glowing review for Smokin’ Yards in Idaho Springs.

Brisket, ribs, southern style green beans, plus fries. All perfectly cooked and fresh and flavorful and delish. Don’t even need sauce, but their “swine bitin’ bold” is the best. I use it mostly on the fries n lieu of ketchup.

And not that I come here so often I’m a VIP by now, buuut the chick at the counter recognized me, and I also got more ribs on the combo plate than the rest of yall.

Sounds delicious. Florida BBQ doesn't compare to KCs.

FYP

ousdahl wrote: ↑Fri Jul 26, 2024 7:17 pm Another glowing review for Smokin’ Yards in Idaho Springs.

Brisket, ribs, southern style green beans, plus fries. All perfectly cooked and fresh and flavorful and delish. Don’t even need sauce, but their “swine bitin’ bold” is the best. I use it mostly on the fries n lieu of Mayo.

And not that I come here so often I’m a VIP by now, buuut the chick at the counter recognized me, and I also got more ribs on the combo plate than the rest of yall.

What’s that joke like “aioli is just mayo that studied abroad”

ousdahl wrote: ↑Fri Jul 26, 2024 8:30 pm What’s that joke like “aioli is just mayo that studied abroad”

Ha, hadn't heard that one, but I'm definitely stealing it.

uppitymayo

Yea.

We all had that one friend who studied abroad, right?

And not just studied abroad but kind of made it their entire personality for a while.

You sit down to lunch one day, and they’re acting all uppitymayo about it all of a sudden.

What is it, friend?

*sighs wistfully* this just isn’t the same as the mayo I had in Barthelona…

ousdahl wrote: ↑Fri Jul 26, 2024 8:30 pm What’s that joke like “aioli is just mayo that studied abroad”

That's what it has become. Traditionally, it is garlic and salt ground in a morter and pestle with the addition of olive oil.

Learn something new every day. Interesting.

wait…


Salt?



(rip 85)

Oh fuck yea

Yup.