Arthur Bryants
xtremely fast
please...
Thanx
Eddie
Larry Noah
<xtreme...@prodigy.net> writes:
I personally do not like it, but their Q needs no sauce IMHO.
Larry Noah
Jeff Edwards
news:ANara.46$P46.18...@newssvr15.news.prodigy.com...
> Anyone ever used this sauce or rub???????? pros and/or cons, comments
> please...
Thick and sweet. When in KC, I generally skip Bryants and go to Gates
instead, and pick up a few bottles of sauce at Price Chopper.
--
Jeff Edwards
paranoi...@sbcglobal.net
Mr. Potato Head
>
I love Original Bryants on pork pull and beef. It's got a distintive taste.
My family doesn't like it though.
Bruce
I've got 4 bottles of sauce on my dining table and 2 bottles of rub. I
was there on Saturday for lunch. Posted the pics on alt.binaries.food
Decent BBQ, I would go there over Gates. But that's my opinion. THere
are many choices of BBQ in KC. Its well worth trying them all. I've
been to about 10 different ones. They were all worth trying and some I
would go back to.
I will say this. That my family who lives near Kansas City and has
eaten at many of these places enjoy my BBQ when they come up here to
South Bend.
I figure most sauces are worth a shot. I've got a collection of 125+
BBQ sauce bottles. There are only 3-4 I really like.
Bruce
bdc...@attbi.com
Jack Curry
Hah. You sound like a fisherman, Bruce. I have about a hundred different
lures, and only about three that I really use. But I keep buyin' more.
Doh. Always lookin' for the perfect...
Jack Curry
Matthew L. Martin
>
> Hah. You sound like a fisherman, Bruce. I have about a hundred different
> lures, and only about three that I really use. But I keep buyin' more.
> Doh. Always lookin' for the perfect...
Lures are designed to catch fishermen, not fish:-)
Matthew
--
"... Mr. (Gregory) LaCava, a producer-director who could be called a
genius except for the fact that Orson Welles has debased the term ...",
H. Allen Smith, "Lost in the Horse Latitudes"
Jack Curry
> Jack Curry wrote:
>>
>> Hah. You sound like a fisherman, Bruce. I have about a hundred
>> different lures, and only about three that I really use. But I keep
>> buyin' more. Doh. Always lookin' for the perfect...
>
> Lures are designed to catch fishermen, not fish:-)
>
> Matthew
So true, and in that regard, they work! Like most fishermen, I'm often a
total sucker for a "new color," or the hot new soft jerkbait. Doesn't take
much to get a fisherman to bite.
Jack Curry
John N.
news:8skrav820s049flsb...@4ax.com...
> On Mon, 28 Apr 2003 14:21:21 GMT, "xtremely fast"
> <xtreme...@prodigy.net> wrote:
>
> >Anyone ever used this sauce or rub???????? pros and/or cons, comments
> >please...
> >
> >Thanx
> >Eddie
> >
>
> I've got 4 bottles of sauce on my dining table and 2 bottles of rub. I
> was there on Saturday for lunch. Posted the pics on alt.binaries.food
> Decent BBQ, I would go there over Gates. But that's my opinion. THere
> are many choices of BBQ in KC. Its well worth trying them all. I've
> been to about 10 different ones. They were all worth trying and some I
> would go back to.
I've given Bryants a fair chance, but I just don't think they deliver
quality any more. The last time I was there they delivered cold, stringy,
fatty beef. I shot a bunch of sauce on top from the bottle on the table, and
it wasn't their standard stuff - which is a good thing, because I'm not
really a fan of their sauce. This was a hot/sweet version, that I haven't
seen in the local (KC) stores yet. I think they're still riding on their
reputation and I predict that will last them a good long while, but
eventually folks will wise up because, as you mentioned, there are lot's
other choices out there.
I prefer Gates and their sauce is readily available. Fiorella's too. I'm not
sure how available Hayward's (Overland Park, KS) sauce is outside the area,
but if you like the hot/sweet style it's excellent.
Bruce
>I've given Bryants a fair chance, but I just don't think they deliver
>quality any more. The last time I was there they delivered cold, stringy,
>fatty beef. I shot a bunch of sauce on top from the bottle on the table, and
>it wasn't their standard stuff - which is a good thing, because I'm not
>really a fan of their sauce. This was a hot/sweet version, that I haven't
>seen in the local (KC) stores yet. I think they're still riding on their
>reputation and I predict that will last them a good long while, but
>eventually folks will wise up because, as you mentioned, there are lot's
>other choices out there.
>
>I prefer Gates and their sauce is readily available. Fiorella's too. I'm not
>sure how available Hayward's (Overland Park, KS) sauce is outside the area,
>but if you like the hot/sweet style it's excellent.
I've heard LC's is very good. I would like to try there. There is also
a joint downtown I'd like to try. I have been to the Martin City
Fiorella's several times and they are pretty good. We went to the
Boardroom BBQ several years ago and they had some of the best smoked
sausage I've ever had. Ever notice no one ever goes to KC Masterpiece
for BBQ. I ate there once years ago. Can't even remember what it was
like. I may try it sometime. I believe most Q experts wouldn't walk in
the place. OTOH, they make some money.
There's a site somewhere that has monthly or weekly reviews and
ratings of bbq restaurants in KC. Many are BBQ judges and competitors.
One place I really want to try is Boss Hawg's over in Topeka. I've
heard they have a pretty good operation with great barbecue.
Bruce
bdc...@attbi.com
John N.
>
> >I've given Bryants a fair chance, but I just don't think they deliver
> >quality any more. The last time I was there they delivered cold, stringy,
> >fatty beef. I shot a bunch of sauce on top from the bottle on the table,
and
> >it wasn't their standard stuff - which is a good thing, because I'm not
> >really a fan of their sauce. This was a hot/sweet version, that I haven't
> >seen in the local (KC) stores yet. I think they're still riding on their
> >reputation and I predict that will last them a good long while, but
> >eventually folks will wise up because, as you mentioned, there are lot's
> >other choices out there.
> >
> >I prefer Gates and their sauce is readily available. Fiorella's too. I'm
not
> >sure how available Hayward's (Overland Park, KS) sauce is outside the
area,
> >but if you like the hot/sweet style it's excellent.
>
> I've heard LC's is very good. I would like to try there.
> There is also a joint downtown I'd like to try. I have been to the Martin
City
> Fiorella's several times and they are pretty good. We went to the
> Boardroom BBQ several years ago and they had some of the best smoked
> sausage I've ever had. Ever notice no one ever goes to KC Masterpiece
> for BBQ. I ate there once years ago. Can't even remember what it was
> like. I may try it sometime. I believe most Q experts wouldn't walk in
> the place. OTOH, they make some money.
KC Masterpiece is a little different animal. They've got the huge name
recognition and have two extremely well placed restaurants - they catch the
out-of-towners with that combination. I've been disappointed every time I've
been in there.
>
> There's a site somewhere that has monthly or weekly reviews and
> ratings of bbq restaurants in KC. Many are BBQ judges and competitors.
>
> One place I really want to try is Boss Hawg's over in Topeka. I've
> heard they have a pretty good operation with great barbecue.
Guy and Maes in Williamsburg, KS (South of Ottawa on 35) is on my list -
I've heard a lot of good things from multiple sources. I've actually pulled
off the highway twice to go there and both times they were closed.
>
> Bruce
> bdc...@attbi.com
>
xtremely fast
> Hah. You sound like a fisherman, Bruce. I have about a hundred different
> lures, and only about three that I really use. But I keep buyin' more.
> Doh. Always lookin' for the perfect...
> Jack Curry
>
back in the 50's and 60's but I give most of the good stuff that I find to
my buddy that has literally thousands of lures. He also has over fifty
Garcia reels on graphite rods, each one of them in pristine condition. Is
he hooked on fishing??????????? You bet he is
Eddie
Jack Curry
I got some, or a lot of damn near every kina lure, Eddie. I fish both salt
and fresh, so and the old sayin' goes, "A man can't have too many lures."
Heh. Come to think about it, men say that about lots a things... Your
buddy beats me, though. I only have about 20 or so rod/reels and none of
'em are pristine, 'cause they get used a fair amount and use equals wear, at
least to my stuff.
Jack
.BOB
BOTH of you guys need to get your lures together, and take pictures of them
with the *fish* that you are going to *grill* and post the pics on abf.
(thus being On Topic in Both groups)
LOL
BOB
Bruce
wrote:
>>> Hah. You sound like a fisherman, Bruce. I have about a hundred
>>> different lures, and only about three that I really use. But I keep
>>> buyin' more. Doh. Always lookin' for the perfect...
>>> Jack Curry
I wish. I like to fish but haven't done enough to know anything. When
I go to Florida I occasionally ire a guide and go bass or snook
fishing. Want to do the deep-sea gig sometime.
Bruce
bdc...@attbi.com
Louder
"xtremely fast" <xtreme...@prodigy.net> wrote in message
news:ANara.46$P46.18...@newssvr15.news.prodigy.com...
If you have ever been to Bryants, then you will enjoy the rubs and sauce.
If you never ate there when Arthur Bryant was alive, then you probably wont.
Yes, a lot has changed since he died. They sandblasted the green paint off
the brick exterior. They nolonger sweep broken dishes into the corner and
clean up the pile after closing. There isn't a big dog walking by your
table, and the sauce is nowhere near as hot as it used to be. The rub does
bring back the flavor of the good old days though. The sauce is a table
sauce only, don't try to finish cooking with it. And never put it in the
fridge - no matter what the new label says.
Duane
Michael Crane
alive, but many times since. The place is a lot cleaner and does not have
the same greasy floors that there used to be, but the quality is still
there. I think that the portions are not quite as large as in the good old
days, but the meat on the sandwiches are still enough to make about 3. The
sauce takes some getting used to because it is like no other. It is sort of
gritty. I have always loved it. I agree that with all the tomato product
in it, I would not cook with it, but it is great on brisket and ribs. I was
lucky enough to meet Arthur many times and on several occasions had nice
conversations with him.
"Louder" <soun...@comcast.net> wrote in message
news:c-2dnRj8N-p...@comcast.com...
Brick
"Michael Crane" <funb...@micro.com> wrote in message
news:0iXYa.87704$6a3.2...@twister.rdc-kc.rr.com...
Shades of yesteryear. I ate at Bryants just one time in about 1973.
Had to fight
a lunch crowd of town car and corvette drivers to get an oil cloth
covered table
in the corner. Don't even remember what the outside looked like,
except for all
the expensive cars. If there was any dining room staff, I didn't see
them. We got
in line at a little counter about six feet long and received foor
piled up on a
disposable plate from a couple of skinny black dudes that served up
everything
by the handfull. If you have eaten better, you're a very lucky person.
Now if you
want a real class joint, try the bar at 900 West. Order the well
whiskey and
have your bicarb ready. When I was there is was something called 'Red
Steer'
and it resembled carbolic acid.
Brick
Brick