Meat Me In St. Louis - Pensacola Fishing Forum

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Old 10-21-2017, 08:47 PM   #1
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Default Meat Me In St. Louis

"Meet me in St. Louis, Louis,
Meet me at the fair,
Don't tell me the lights are shining
Any place but there,…


Some of the older crowd will know and appreciate that one ^ as sung by Judy Garland.

Menu
St. Louis Ribs, dry rubbed and smoked over Cherry
Homemade Scalloped Potatoes
Celery Sticks and Ranch/Bleu Cheese for dipping

The Ribs

Three racks of St. Louis ribs, dry rubbed with my homemade pork rub
Then slow smoked at 225-240 for 6.5 hours over cherry















Homemade Scalloped Potatoes
6 large baking potatoes, peeled and cut into 1/8" slices (Love my PL8 Pro Mandoline)
2 sticks butter
4C +/- milk
1C +/- flour
4C shredded cheese
1 large onion, chopped coarse
1C bacon, cooked/chopped
2T garlic, minced
Lawry's seasoned salt to taste

Preheat oven to 425
Prep the potatoes, parboil until barely tender, set aside
In a large sauce pan melt the butter, add flour to make a roux
Add the cheese and 2C of milk to the roux and melt the cheese into it, add milk as needed to attain the desired sauce consistency (think tomato sauce)
Over med-high heat saute the onions, bacon and garlic till onions are just soft

In a large casserole dish spread a thin layer of cheese sauce, then half the potatoes as a single layer

Spread onion/bacon evenly over this layer, season with seasoned salt
Spread the rest of the potatoes and cover evenly with remaining cheese sauce
Bake till at 425 till top is browned

Serves 10-12
halo1, capt.joe and smooth move like this.
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Last edited by ChileRelleno; 10-21-2017 at 10:57 PM.
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Old 10-21-2017, 09:25 PM   #2
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ok, now i'm digging thru the freezer looking for ribs.
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es le bon ton roulle'
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Old 10-21-2017, 09:46 PM   #3
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Man those look great!
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Old 10-21-2017, 10:35 PM   #4
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Chile, have you thought about doing a Youtube channel on recopies and cooking? I am willing to bet you could make enough to live pretty good off the income.

You have a gift dude, I would love to see you do well with it.


Just a thought.
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Old 10-21-2017, 11:09 PM   #5
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Quote:
Originally Posted by Boat-Dude View Post
Chile, have you thought about doing a Youtube channel on recopies and cooking? I am willing to bet you could make enough to live pretty good off the income.

You have a gift dude, I would love to see you do well with it.


Just a thought.
Thanks
Yes, I've thought about it, and that's about as far as I've gone with it.
It's kind'a daunting to strike out into that and to do it right.
Camera(s), lighting and other production equipment, video editing tools/skills.
Not to mention time, money and a list of recipes to work from.

Like I say about opening a restaurant or food truck, that sounds a lot like work, and no longer one of the relaxing weekend hobbies I enjoy.
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Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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Old 10-21-2017, 11:29 PM   #6
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A gopro and the free software is pretty straight forward. All you are doing it talking and posting how you cook already, it's just a different format. I know after a while you would get a ton of views and start making money. I am no expert but I know skills when I see it. Just seeing the reaction of my wife tells me a lot. she follows your cooking all the time. Then post your videos on here and we can watch you cook and pick up tips.
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Old 10-22-2017, 08:46 AM   #7
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Chile, would you be willing to give up your ingredients for your dry rub? Looks perfect as usual, makes me hungry before breakfast!
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Old 10-22-2017, 09:36 AM   #8
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Like I say about opening a restaurant or food truck, that sounds a lot like work, and no longer one of the relaxing weekend hobbies I enjoy.[/QUOTE]

People tell me I should open a place or a food truck or something. But like you said, then it becomes work and not fun.
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Old 10-22-2017, 10:44 AM   #9
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Quote:
Originally Posted by lastcast View Post
Chile, would you be willing to give up your ingredients for your dry rub? Looks perfect as usual, makes me hungry before breakfast!
Sure, here ya go.
Makes a good control group to experiment on and tweak the flavors to your liking.

Chile's Pork Rub
1C Brown Sugar
1/2C Lawry's Seasoned Salt
1/3C each Paprika, Garlic and Onion powders
2T each of Cayenne and Black peppers
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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