Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
That was fun! I felt it was reasonably well presented, even though it stuck to the stereotypes about both styles. (And is it fair to pit the entirety of the largest state in the lower 48 against a city with a collective population of around 650,000? 1: Fair ain’t got nuthin’ to do with it, 2: If KC can hold their own against the entire state of Texas, they’re doing something right.)
I love good brisket… but I LOVE ribs. They’re one of the seven essential food groups. (Burgers, chili, omelets, tacos, ribs, steak, spaghetti, and pizza. That’s all eight.) But I don’t care what style ribs you’re making, so to me it’s not a KC style question. I’ll eat KC ribs, Memphis ribs, Tuscan ribs, costillas de cerdo, however you want to make them I’ll eat them.
Brisket? Sure, brisket is good. But if I’m making ribs on Sunday, on Wednesday I start dreaming about eating them; if I’m making brisket on Sunday, I start thinking about it Saturday, when I have to trim and prep it for the overnight cook. I think about eating the ribs, I think about cooking the brisket.
Comment