Kansas Crimson

ousdahl wrote: ↑Fri Jun 07, 2019 2:45 pm can anyone recommend a bbq sauce you can buy off the shelf at a grocery store in CO?

Colorado?

Probably Kraft.

I got Kinders.

It was on sale and everything.

The store was also sold out of lump, so I figure the crock pot’ll do.

Of the national brands, Sweet Baby Ray's is ok. Kinda sweet and generic though.


https://www.thekansascitybbqstore.com/

Sweet Baby Ray's spicy sauce is pretty good. Usually mix in 1/4 dill pickle juice before I apply it.

Does Billy Butler still make a BBQ sauce?

So apparently a number of people in nyc ordered impossible burgers and got actual burgers.

1. Why are you ordering an impossible burger from BK
2. Why are you ordering delivery from BQ
3. Why are you ordering BQ

ousdahl wrote: ↑Fri Jun 07, 2019 2:45 pm can anyone recommend a bbq sauce you can buy off the shelf at a grocery store in CO?

Can't get Cowtown here:



without ordering it online, so tried this and it's pretty good:

Stubb’s is good.

Leawood wrote: ↑Sat Jun 08, 2019 5:10 pm Stubb’s is good.

The crazy part is, the BBQ at Stubbs is not

Stubbs is what I go with up here when I run out of Bryant’s or Gates from my trips back home.

Stubbs spicy is what I roll with.

jhawks99 wrote: ↑Fri Jun 07, 2019 5:30 pm Of the national brands, Sweet Baby Ray's is ok. Kinda sweet and generic though.


https://www.thekansascitybbqstore.com/

Yes! I didn’t find out about this soon enough!

Now time to order some gates, Bryant’s, Bryant’s sweet heat, joe’s cowtown, and 16 gallons of night of the living bbq

Getcha sum Night of the Living Dead. It's like spicy Cowtown.

jhawks99 wrote: ↑Sun Jun 09, 2019 9:55 am Getcha sum Night of the Living Dead. It's like spicy Cowtown.

I don't know about "Night of the Living Dead"? "Spicy!"

All I’d really need is one jar at a time, except beaverfever is obsessed with it now too, so the other 15 gallons and 110 ounces are for him.

Good stuff, Maynard.

sooo


so what’s your favorite tater salad!

Ron white

My mom makes a really good warm German potato salad.
5 lbs russet potatoes
1 doz eggs
1 onion
1 lb bacon
1/3 or so cup of apple cider vinegar
Lots of S&P

Boil peel and dice spuds and eggs. Cut bacon into bits and cook until crisp. DO NOT DRAIN FAT. aAdd diced onion and cook over low heat until translucent. Add vinegar and shut off the heat. Add lots of black pepper. Salt the spuds and eggs. Mix all together and serve warm.

Most of the recipes I've seen call for some kind of sugar. I don't care for those at all. I can eat mounds of this stuff.

For coleslaw and potato salad, I use sugar, but not nearly as much, not even close, to what the recipes typically call for.

I have found myself not following recipes anymore and just winging things if I've made them once or twice.

I put a very small amount of mayo and brown mustard in my potato salad and a hefty amount of dill and black pepper. I put fresh mint and a bit of soy sauce in my cole slaw.

I think i'm finally firing up the old smoker this weekend. First smoke of the season ( been busy ).

dill is a pretty underrated herb.