pittsburgh bbq

Re:pittsburgh bbq (Ralph Melton)

Tue, 13 Nov 2012 00:00:27 GMT

I'd hoped to expose some locals to Rib Cage BBQ this summer, but it turned out that the visitors went north to Cleveland instead. As far as I know, Rib Cage BBQ is still open; I'd happily return if we were in the neighborhood.

Re:pittsburgh bbq (Hepcat)

Mon, 12 Nov 2012 11:35:50 GMT

So what happened to Rib Cage BBQ? Is the restaurant still open?

Evidently though the poster of the same name wasn't much interested in anything other than promoting his restaurant because he's not posted anything since.

Re:pittsburgh bbq (Too Mut)

Mon, 12 Nov 2012 00:25:51 GMT

Hi all and thanks for this topic.
Jerome's and Blaine Hill (Elizabeth)...fond memories for me from the late 80's - early 90's.
Like many posting I've tried bbq wherever I've traveled and
no other bbq I've been to has cooked pork as perfectly and consistently as Jerome did.
Jerome's sauce was an acquired taste to many new customers and soon after almost addictive.
Now about the sauce...I can offer this:
I know for a fact that Mr T's Bloody Mary Mix was one of his ingredients.
Also you'll remember that he would dunk cooked chops
and racks into that huge pot of steaming sauce before boxing or plating and topping with more sauce.
Those meat drippings added so much flavor and brought out the mild smoke flavor from the grill that prepared spices and to my taste smoker ovens can't duplicate.

Blaine Hill's meat couldn't hold a candle to Jeromes but his sauce could be good. I think it was similar maybe with a little
vinegar and a tiny bit of clove.
After more than a few cold drafts and dragging those great fries thru sauce made up (mostly) for the meat's shortcomings.
Again... thanks for the memories
2mut

Re:pittsburgh bbq (SpaceManCreg)

Wed, 08 Aug 2012 17:45:26 GMT

Regarding bka0664's recipe. My dad's friend Jo Jo makes a sauce very similar to Jerome's in taste but his recipe has an extensive aging process. It takes around 6 months I believe. I will need to ask him about the details and post them soon. My dad had a mix of half Hot Woman and half Bad Man in the freezer that I thawed out yesterday, and it brought me back.

Re:pittsburgh bbq (MiamiDon)

Fri, 08 Jul 2011 16:11:18 GMT

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.

Re:pittsburgh bbq (Foodbme)

Fri, 08 Jul 2011 16:06:17 GMT

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.

Re:pittsburgh bbq (MiamiDon)

Fri, 08 Jul 2011 15:41:15 GMT

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.

Re:pittsburgh bbq (Foodbme)

Fri, 08 Jul 2011 15:27:05 GMT

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.

Re:pittsburgh bbq (MiamiDon)

Fri, 08 Jul 2011 08:15:24 GMT

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

Re:pittsburgh bbq (Foodbme)

Thu, 07 Jul 2011 16:48:58 GMT

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!

Re:pittsburgh bbq (MiamiDon)

Thu, 07 Jul 2011 13:56:33 GMT

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

Re:pittsburgh bbq (Foodbme)

Thu, 07 Jul 2011 13:47:40 GMT

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

Re:pittsburgh bbq (eruby)

Thu, 07 Jul 2011 10:11:07 GMT

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

Re:pittsburgh bbq (bka0664)

Thu, 07 Jul 2011 09:59:47 GMT

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.

Re:pittsburgh bbq (Ralph Melton)

Tue, 21 Dec 2010 15:07:23 GMT

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

Re:pittsburgh bbq (GeoNit)

Mon, 20 Dec 2010 13:53:23 GMT

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

Re:pittsburgh bbq (Ralph Melton)

Fri, 29 Oct 2010 15:08:42 GMT

Mr. Willie's BBQ is now closed.

Re:pittsburgh bbq (bka0664)

Fri, 29 Oct 2010 02:14:22 GMT

Is this forum dead?

Brian

Re:pittsburgh bbq (Electromen)

Thu, 09 Sep 2010 16:09:59 GMT

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.

Re:pittsburgh bbq (Ralph Melton)

Sat, 28 Aug 2010 12:08:49 GMT

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

Re:pittsburgh bbq (Mosca)

Fri, 27 Aug 2010 17:15:00 GMT

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!

Re:pittsburgh bbq (bka0664)

Fri, 27 Aug 2010 16:53:25 GMT

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

Re:pittsburgh bbq (gregys)

Tue, 24 Aug 2010 14:21:55 GMT

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.

Re:pittsburgh bbq (gregys)

Tue, 24 Aug 2010 13:13:55 GMT

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

Re:pittsburgh bbq (buffetbuster)

Tue, 17 Aug 2010 06:52:59 GMT

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

Re:pittsburgh bbq (Foodbme)

Tue, 17 Aug 2010 04:55:25 GMT

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.

Re:pittsburgh bbq (bka0664)

Tue, 17 Aug 2010 02:41:53 GMT

Is this forum dead?

Brian

Re:pittsburgh bbq (bka0664)

Sat, 19 Jun 2010 03:23:18 GMT

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.

Re:pittsburgh bbq (Foodbme)

Fri, 18 Jun 2010 17:45:46 GMT

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!

Re:pittsburgh bbq (bka0664)

Fri, 18 Jun 2010 05:45:05 GMT

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.