pittsburgh bbq

I finally got around to trying Steel City Rib House in East Liberty--it's permanently closed.

We tried Two Brothers BBQ in Presto a few months ago. It was very good, but it's out of the way for us.

I tried Showcase BBQ (formerly The Dream BBQ) in Homewood a few weeks ago. It was fairly tasty, but not nearly as friendly as JT's. 

Hello everyone.

This post is in a fun way a retort to Gegys recipe.  In a past post I said that I had "Jeromes" recipe.  I wasn't kidding.  I've made this recipe 3 or 4 times in past years, but since it is a bulk recipe I had to can it in quart jars to keep it.  Needless to say I'm quite popular when ever I open a jar.  It is the real deal.

I grew up along the Monongahela, and at 18 my first apartment was in Galatin/Sunnyside, a 5 minute walk to Jerome's.  (KCbaglady...  thanks for the history of the place...  I hung out there in the early and late 80's and Grey's was before my time.  P.S. I sent you a message.)

Anyways Gregys.... the recipe I have has 13 ingredients including water.  For teasing puposes I'll give you the first four ingredients on the list.  If you can guess the rest I'll tell you if you're right or wrong.  Lol, call me bored.  The first four ingredients in this recipe are:

1 lg. can tomato puree            56 oz.
1 lg. can tomato sauce            56 oz.
tomato paste                           5 sm. can
tobasco sauce                         1 bottle

I will tell you that there is nothing in the recipe that includes: V-8, mustard, spinach, lettuce, beets, parsley, carrots, celery, cinnamon, onion, marjoram, thyme, coriander, cumin, rosemary, orange peel, vit. C, lemon juice, citric acid, or oil of lemon.

BTW...  there is an ingredient that makes it darker than tomato red, and there is some sugar in it, but I didn't say what kind or how much.  Good luck.

Once again, thanks to anyone reading my silly post.


                       

bka0664,

There's another Roadfooder up in Wasilla AK. His handle is boyardee65. He's a chef at a restaurant there and a regular or Roadfood. Click on "Member List" on the toolbar and look him up. You 2 are the only ones I think we have up there.
p.s. - Say hello to Sarah for me!

Thanks Foodbme.

I'll look him up.  Only two of us??  That's it?  What with all the king crab and halibut and salmon we have...  not to mention that Dall sheep (God's gift of meat to men) ribs cooked beside a fire in the wilds, drizzled with Jerome's sauce has got me more tips as a hunting guide then anybody I know.

P.S.  Sarah P. quit on us so we already forgot her.

Is this forum dead?

Brian

bka0664


Is this forum dead?

Brian

Forums & Threads rarely ever die. They may go into hibernation until someone has something to say. or if a Moderator kills it because it gets negatively too off track or contains nasty or insulting stuff. We try to keep things on a civil level. Personal attacks can get you banned. Otherwise, it hibernates from time to time, just like your Kodiak Bears.

I was looking for this thread before and couldn't find it.....

The Trib had a recent article on bbq restaurants in the Pittsburgh area.  Some good suggestions in there.

http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_693265.html

Junior Burger did not say there was no CLOVES !!

All I can say, everybody says my sauce is very similar.

I'm getting hungry for some BBQ.

I will be away for the South Park BBQ fest.
Last time I was at one of those things, I was surprised NOBODY had
sauce that was not sweet. Sweet is for kids.

Last South Park event had some weather problems, and the fund
raising organization quit doing the event. That was about 7 years ago.

Good luck to the new venture.
http://www.southparkrib.com/index.html

I use V8 juice for because it was easy to conjure up a flavor. Its
expensive, and I would rather use raw ingredients. Its also thin.
But it works.

I tried Giant Eagle style V8 and it tasted different, but was cheaper.

Hey Gregys.   Here's the rest of this recipe for Jerome's sauce.  Some ingredients sound suprising but when put all together this is really close. 
 
1 56 oz. can of tomato puree
1 56 oz. can of tomato sauce
5 small cans tomato paste
1 bottle of tobasco
1 16 oz. bottle of worcesterchire
1 cup brown sugar
3 tbsp. celery seed
3 tbsp. vinegar
3 tbsp. allspice powder
5 tbsp. "Old Bay" crab seasoning
5 tbsp. liquid smoke
2 tbsp. Italian seasoning
5 cans water (don't know what size, I used about half a gallon)
 
Boil sauce for 5 minutes.
Simmer 4 to 5 hours.
 
Let me know what you think if you try it.
 
Brian

Allspice. Some of the chemicals (flavinoids) in cinnamon, and cloves, are in allspice. So while gregys' recipe may be wrong, I give his taste buds props!

Big Mama's House of Southern Cuisine is now closed: http://www.pittsburghlive...ooddrink/s_696461.html

Joe Grey's sauce was not Batman.  It was Bad Man.  The three sauces were Mild Child, Hot Woman and Bad Man.
I grew up in Monongahela.  Everyone calls Jerome's sauce Batman but that's not the original name.
And Yes Jerome torched Joe Grey's building, everyone knew that but the police could not prove it.

Is this forum dead?
 
Brian

Mr. Willie's BBQ is now closed.

New addition for the Pittsburgh barbecue list:
http://www.selmasbbq.com/
I haven't been there yet.
 

I'll have to give that a try. It's very hard to find Texas-style smoked sausage around here.

Hey people.... I'm getting sent to Houma Louisianna for the next month for work, I'm totally new to the south and would like to get some tips on good food in the area...   I'll have a car and will be mobile...  all ideas will be appreciated.

bka0664


Hey people.... I'm getting sent to Houma Louisianna for the next month for work, I'm totally new to the south and would like to get some tips on good food in the area...   I'll have a car and will be mobile...  all ideas will be appreciated.

Below is a link to another site with some Houma recs.
 
You may also want to repost this in a new thread with Houma, La. in the subject line.
 
Welcome aboard!
 
http://chowhound.chow.com/topics/484343
 

bka0664

Hey people.... I'm getting sent to Houma Louisianna for the next month for work, I'm totally new to the south and would like to get some tips on good food in the area...   I'll have a car and will be mobile...  all ideas will be appreciated.

Congratulations! You have died and gone to Food Heaven - Louisana! Just follow your nose! Never had a bad meal in LA!
http://www.houmatravel.com/
http://travel.yahoo.com/p-travelguide-2847516-houma_restaurants-i
http://travel.yahoo.com/p-travelguide-18173025R-boudreau_thibodeaus_cajun-i;_ylt=AvnDkEETko1bekpzKqTY3cp8RGoL

He started another thread titled Houma, Louisianna.  Perhaps your reply would be more useful there, instead of in the pittsburgh bbq thread.

MiamiDon


He started another thread titled Houma, Louisianna.  Perhaps your reply would be more useful there, instead of in the pittsburgh bbq thread.

My posts are useful where ever I put them. I posted where he posted. Go bother someone else!

My bad.  I mistakenly thought you might be actually trying to help the guy out. 
 

MiamiDon

My bad.  I mistakenly thought you might be actually trying to help the guy out. 

I WAS helping the guy out and didn't need you playing Forum Police without a License.

Well, since you didn't find the thread that Brian started until three hours later, you obviously missed the new thread that he started, so I was hoping you would re-post over there.
 
 

MiamiDon

Well, since you didn't find the thread that Brian started until three hours later, you obviously missed the new thread that he started, so I was hoping you would re-post over there.

If you were doing your job as Unofficial Guardian of the Forums, you would have noticed that I did re-post my message over there.

Oh, stop with your whining about "thread police" or "guardian."  I didn't tell you TO post anywhere, nor did I tell you NOT to post anywhere.  I just politely let you know that Brian had moved the conversation elsewhere.