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Very OT Ruth's Chris

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jerlim
Master Marine Consultant

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USA
1484 Posts

Response Posted - 10/24/2013 : 12:28:01

Peter Luger's and Ruth's Chris are really 2 very different experiences...and BTW - PL is cash only!

Edited by - on

pastmember
Master Marine Consultant

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2402 Posts

Response Posted - 10/24/2013 : 12:31:38

http://www.thrillist.com/eat/nation/these-are-the-33-best-bbq-joints-in-america

mmmm burnt ends and beans.

Edited by - on

shnool
Former Capri-25 Tech Editor

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USA
1032 Posts

Response Posted - 10/24/2013 : 13:21:54

Glen, just a crazy fact... On a vary rare bit of timing, I'm in Ionia Michigan right now for our ABC Gun Dog Nationals. I rarely venture out this way, but lemme tell you, this ice in the morning, snow all afternoon, kind of weather, is a BIT early even for this Pocono's boy.

Freaking sun is shining, and ice pellets are falling from the sky... Weird weather.

Edited by - shnool on 10/24/2013 13:23:33

Ape-X
Admiral

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USA
662 Posts

Response Posted - 10/24/2013 : 15:44:16

welcome to Michigan Schnool! Sun and snow/ice sounds about right. Just rain a couple hours south of there....

Edited by - on

bigelowp
Master Marine Consultant

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USA
1776 Posts

Response Posted - 10/24/2013 : 19:20:36

I shouldn't have read this, now I'm hungry!

Edited by - on

TakeFive
Master Marine Consultant

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2272 Posts

Response Posted - 10/24/2013 : 19:55:11

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by shnool
 Rick, no I haven't... but since I spent about half my life in the south, I'd be hard pressed to believe the best BBQ would be in the Poconos... but you can darnwell bet I'm gonna find out now!<hr height="1" noshade id="quote"></blockquote id="quote">
I'll admit to hyperbole in my prior statement. But Kundla's BBQ sauce is unique, and better than anything I've tasted before (and I've lived in Texas). It's not a thick sauce, but more of a vinegar and herbal marinade. The meat (chicken or pork/beef ribs) is marinated for a day or more, and basted on as it cooks with big 8" wide basting brushes. Their outdoor pit is huge - probably close to 50' long, with big two-sided racks to hold and flip dozens of chickens and ribs at one time. It is quite an operation, and they have great fresh corn on the cob made in pressure cookers (only place I've ever been to that knows how to cook corn in quantity without making it mushy) and fresh-cut French fries.

You'll have to wait until Memorial Day weekend to try it, because they close after Columbus Day weekend. And they're only open Fri-Sun, plus holidays.

The place can be hard to find - tucked in next to the Hamlin Fire Dept across from Weis Market, behind a former Turkey Hill store (which they bought out to create indoor dining space).

I'm missing it already. We go there twice a week when we're on vacation.

Edited by - TakeFive on 10/25/2013 06:26:40

pastmember
Master Marine Consultant

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2402 Posts

Response Posted - 10/24/2013 : 20:13:34

One of the ironies of BBQ is the atmosphere usually embraces lower income dinning but the prices are usually very high.

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redeye
Master Marine Consultant

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3476 Posts

Response Posted - 10/25/2013 : 06:09:50

I've about said, if the pictures are good ( Corporate Images ) the food is bad.

Especially true of BBQ. ( try McDonalds )

When digital first came in and they started printing big billboards with digital images the BBQ images we pretty funny..

Something red and strange looking hanging off a fork...

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Stinkpotter
Master Marine Consultant

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Djibouti
9080 Posts

Response Posted - 10/25/2013 : 06:40:53

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by redeye
 I've about said, if the pictures are good ( Corporate Images ) the food is bad.<hr height="1" noshade id="quote"></blockquote id="quote">I have a friend who works as a consultant "dressing up" food for marketing photography. It's quite a process--lotsa little tricks, and some serious legal boundaries...

Edited by - on

glen
Captain

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359 Posts

Response Posted - 10/25/2013 : 07:46:10

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by shnool
 Glen, just a crazy fact... On a vary rare bit of timing, I'm in Ionia Michigan right now for our ABC Gun Dog Nationals. I rarely venture out this way, but lemme tell you, this ice in the morning, snow all afternoon, kind of weather, is a BIT early even for this Pocono's boy.

Freaking sun is shining, and ice pellets are falling from the sky... Weird weather.
<hr height="1" noshade id="quote"></blockquote id="quote">

Isn’t it great! And it also keeps the black flies at bay

Edited by - on

GaryB
Master Marine Consultant

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USA
4304 Posts

Response Posted - 10/25/2013 : 11:28:51

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by TakeFive
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by shnool
 Rick, no I haven't... but since I spent about half my life in the south, I'd be hard pressed to believe the best BBQ would be in the Poconos... but you can darnwell bet I'm gonna find out now!<hr height="1" noshade id="quote"></blockquote id="quote">
I'll admit to hyperbole in my prior statement. But Kundla's BBQ sauce is unique, and better than anything I've tasted before (and I've lived in Texas). It's not a thick sauce, but more of a vinegar and herbal marinade...<hr height="1" noshade id="quote"></blockquote id="quote">

I've heard of Kundla's but never been there.

Try the BBQ sauce from the Salt Lick in Drfitwood, TX. It's excellent and can be purchased online.

The Salt Lick was featured on Man vs Food 3 or 4 years ago.

Edited by - on

Steve Milby
Past Commodore

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USA
5902 Posts

Response Posted - 10/25/2013 : 16:33:26

For the best filet mignon anywhere, you'll have to go to the Pine Club in Dayton, Ohio. It has been in business for at least my lifetime (70 years), and it has been the choice of every President when visiting Dayton. There's a perpetual 2 hour wait to be seated, but nobody complains, including the Presidents, who aren't shown favoritism over the restaurant's regular patrons. I always order it medium rare, and in my lifetime, it has always been a perfect medium rare. The atmosphere is relaxed, with knotty pine panelling and red leather booths.

Edited by - on

piseas
Former Treasurer

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USA
2017 Posts

Response Posted - 10/29/2013 : 16:30:15

I am sure we all have our favorite steak house. While I have never been to Ruth Chris, the other nite I did have the pleasure of eating at The Capital Grille, in Costa Mesa, CA.
I had the Bone-In Kona Crusted Dry Aged Sirloin with Shallot Butter. OMG, it was to die for. One of the best steaks I have every had in a restaurant. Everything was a la carte and uber expensive but a $50 gift card from Amex got me in. The dinner for 2 was $125 with the card. The admiral and I had only one glass of wine-nearly $20 a pop. But the food, all the food, was A+. And our server was one, if not the best, I have ever had.
The portions were huge and I had to take home 1/2 of my steak for the next days dinner. This was definitely a treat as I usually don't eat steaks, much less go out and have one for dinner.
While on topic, what is everyone's best store bought seasoning? I make my own but my bro swears by Montreal Steak Seasoning on top of Virgin Olive Oil and Balsamic Vinegar, letting everything marinate the meat several hours before throwing them room temp on the grill at very high heat. Anyone getting hungry!
Steve A

Edited by - piseas on 10/30/2013 11:50:13

azguy
Deckhand

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USA
6 Posts

Response Posted - 10/29/2013 : 16:55:28

Sparks, where Castellano was wacked, lol...

Ruth's Chris is Ok, not sure I would rive across the state for it.

Peter Luger is an old school NY steak house where the wait staff is all men.

Edited by - on

Stinkpotter
Master Marine Consultant

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Djibouti
9080 Posts

Response Posted - 10/29/2013 : 19:41:26

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Steve Milby
 ...the Pine Club in Dayton, Ohio... has been the choice of every President when visiting Dayton. There's a perpetual 2 hour wait to be seated, but nobody complains, including the Presidents, who aren't shown favoritism over the restaurant's regular patrons.<hr height="1" noshade id="quote"></blockquote id="quote">When was the last one there? I can't imagine the Secret Service allowing that now.

Edited by - Stinkpotter on 10/29/2013 19:42:23

redeye
Master Marine Consultant

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3476 Posts

Response Posted - 10/30/2013 : 03:50:54

<< room temp on the grill at very high heat. >>

Yepper... I'm partial to a wood fire, which is rather low temp grilling so room temp meat is a necessity. I like garlic, Worcestershire and lemon, soy and ginger and a four day marinade on some thick rib eyes. I have been dreaming about getting another hibachi grill for the high heat!

Edited by - redeye on 10/30/2013 04:08:59

pastmember
Master Marine Consultant

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2402 Posts

Response Posted - 10/30/2013 : 11:03:05

Marinade a steak? Blasphemy! I suppose if it isn't Kansas beef I can understand.
I love Lee & Perrins but it never touches a steak, I put it on my baked potato.

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piseas
Former Treasurer

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USA
2017 Posts

Response Posted - 10/30/2013 : 11:52:28

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by pastmember
 Marinade a steak? Blasphemy! I suppose if it isn't Kansas beef I can understand.
<hr height="1" noshade id="quote"></blockquote id="quote">
Frank, I agree. I usually use just salt and pepper. I threw out the A1 years ago. ;)

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pastmember
Master Marine Consultant

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2402 Posts

Response Posted - 10/30/2013 : 12:13:20

You guys made me hungry so I just fixed a couple KC strips for lunch. No color correction so the meat does not look very red but is was.

Edited by - pastmember on 10/30/2013 12:23:04

redeye
Master Marine Consultant

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3476 Posts

Response Posted - 10/30/2013 : 12:32:51

You go Frank!

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