Greebe

[Rags]

BTW, Jammrock, whereabouts in KC do you live? I used to live in OP for a while then moved closer to the school in KC, MO. I believe the address in KC, MO was on 95th street at a complex called "Bannister Gardens".

Rags

[LAMFDTK]

Joel nuke this thread I am sloobering all over my keyboard. Its not fair! AAHAHAHAH
Rack and a half with some wings please!

BTW I wrote the best song called: Chicken Wings in my past life!

Has anyone had wings in Buffalo?

[This message has been edited by LAMFDTK (edited 09 October 2000).]

[Brian R.]

Tell him I said HI and see how he's doing. Tell him I recommend he be a regular on the MURC forums. I'm sure he's got opinions that matter. Tell him it's the year 2000 and it's time to throw away his Amiga 500.

Tell him I miss the guys at Reilly

Brian

[Greebe]

Brian, I would have, but by the time you posted it was 11pm here. I give him a call tonight.

Me wife is a Wing fanatic and has taste tested wings from abroad. Claims I make the best (pick a kind, any kind!). Just if you ask for nuclear, you better be ready for just that! I can't handle them nowdays , but will make some special for her from my normal batch. Beer, blue cheese dressing (either homemade or T. Marzetti's) and yes Matt, towels! Tho I prefer finger lickin goodness!

[HedsSpaz]

As a matter of fact, I was referring to Skyline, but apparently you don't appreciate the finer things in life. j/k (that obviously isn't true anyway since you appreciate the excelence Greater's, drool, I could go for a Greater's Chocolate Mint soda about now )

They aren't the only Cinci style chili though. There was one other good one, Empress. They were a much smaller chain but they made some damn fine chili. The spicy side of Cinci chili, good stuff. Makeing chili from flavor packets was pretty good stuff too. I think Kroger made those.

Did you ever eat at the Montgomery inn? They had some mighty fine BBQ. Not the same as KC, or SC or anything else I'm sure, but very good nonetheless. Sort of a sweeter BBQ with are strong honey taste to it. I've got a bottle of the stuff at home that my dad brought me this summer. I think I may have to put some of that to use tonight.

Ian

[Greebe]

Ian, If one grewup on it (we have Skyline Chili stores here in Indy now) then that's just about the only way one could tolerate that ick!!!. Whom in there right mind would put cinnamon in chili is sick! ack!

Sorry

My fathers favorite thing to make was chili, (and BBQ and Pizza and... well as he called it "Good Grungy Food" he had it down to a science and if you had tried it, you would think the same.

They had a Montgomery Inn here but it went out of business. That's a real shame too it's very good. But Indy has an already established base of many fine non sweet Rib joints that have satisfied the masses for eons. It was located in a bueatiful location overlooking a Lake on the NE corner of town just off Allisonville Rd.

Still it was a shame they had to go, varity is always good for the soul.

[Brian R.]

There was a good deli in Indy I used to like to eat at. I don't remember it's name, but it was a large cafeteria style kosher deli. Probably not many of them. Great corned beef and cabbage. Don't get any corned beef and cabbage lately either.

[HedsSpaz]

Whom in there right mind would put cinnamon in chili is sick! ack!

LOL! It's a good thing you don't know about the other important ingredient then. No I'm not joking either, there is something else but you'll just think I'm even crazier if I tell you what it is. (not that you don't think I'm crazy already )

Heh, well, we can always agree on Greater's anyway.

[Greebe]

Ian... I've had Skyline many times in my life and I do know of the other ingrediants. But yes, at least we can agree on Greater's

[Brian R.]

You guys sound like you're talking about White Castles hamburgers. You either love them or can't stand the thought of them without indigestion.

[Greebe]

or "What's that funky odor?!"

[ALBPM]

Just Drooling, umm Passing by....LOL

A good friend of mine for the past 20 or so years has the best BBQ place in Albuquerque. He has meat smoking down to a science. His current blend is Oak, Hickory, Pecan and Apple wood. His homemade sauce is served on the side and has original and Habanero versions.
His Baby backs are the best I've had. He has created his own "Rub" for the ribbs and other meats which is applied before smoking.
http://www.robbsribbs.com/

When customers ask what wood he uses for smoking he tells them Hollywood, Dagwood and Peckerwood

Paul

[This message has been edited by ALBPM (edited 11 October 2000).]