• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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From the Food Network best hot dogs in all 50 states in Ohio it's from Cleveland! https://www.foodnetwork.com/restaurants/photos/best-hot-dogs-in-america
Polish Boy, Banter (Ohio)
Ohio has strong dog-centric culinary traditions, including Cincinnati chili dogs. Back in the 1940s, the Polish Boy emerged on Cleveland's fast food scene. It's a stack of coleslaw, barbecue sauce, hot sauce and a pile of fries loaded atop a smoky Polish-style kielbasa in a sturdy hot dog bun. It can be found all around the Rock and Roll Capital of the World, but one of the best examples is sold at Banter, a new-school sausage and poutine shop on the near west side.
Or from the 10 best list in Ohio. https://bestthingsoh.com/hot-dog-joints/
Number 2 is from Cleveland.
Thanks! I am always on the lookout for great hot dogs.....The great American Meal!!!
Mike
Thanks! I am always on the lookout for great hot dogs.....The great American Meal!!!
Mike
Besides hot dog cookouts as a kid and in scouts I had countless hotdogs while going to YSU and working down the mill (classic dogs with homemade sauerkraut from Stanley's on Salt Springs Rd.). Also stopped late nights at my uncle's bar in Girard the bartender would steam a few dogs with provolone and peppers on the side.
Also lived in Girard for about 5 years while going to YSU and frequented Jib jab a LOT. Ummmmm hotdogs!
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@dutch-oven said:
Something really cool about Jib Jab... I mean the food is great and cheap, but the place just reminds you of simpler times.
How is the conversation in there? I hear not very good. They say it is all a bunch of Jibber Jabber.....kinda like here.
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Our first preseason game and a birthday to celebrate Thursday. Good occasion for some steamed crab legs, drawn butter, oysters on the half shell and some good hard French bread.
Go Browns
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new simple recipe ! We made it just this week !
chicken breasts - cooked to very tender
salt-pepper lightly
homemade wild blackberry jam (btw, blackberries are getting ripe, I have frozen about 8 lbs so far)
scalloped potatoes
store bought Rhodes rolls
iced tea with mango sweetener (that's if I'm out of root beer)
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or some great bbq ribs with carolina sweet bbq sauce, but that's too much work usually.
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new simple recipe ! We made it just this week !
chicken breasts - cooked to very tender
salt-pepper lightly
homemade wild blackberry jam (btw, blackberries are getting ripe, I have frozen about 8 lbs so far)
scalloped potatoes
store bought Rhodes rolls
iced tea with mango sweetener (that's if I'm out of root beer)
**********************************
or some great bbq ribs with carolina sweet bbq sauce, but that's too much work usually.
homemade wild blackberry jam (btw, blackberries are getting ripe, I have frozen about 8 lbs so far)?
iced tea with mango sweetener (that's if I'm out of root beer)
squirrel and dumplings
You're staying at my place when you finally make a Browns game Bill (tex).?
FIFY?
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Ever do western style ribs like this? I think they’re just as good but with way more meat to bone. More bang for the buck
Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.
Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.
If I'm going bang for buck, pork butt wins, but it takes forever
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Ever do western style ribs like this? I think they’re just as good but with way more meat to bone. More bang for the buck
Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.
Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.
If I'm going bang for buck, pork butt wins, but it takes forever
Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.
Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.
If I'm going bang for buck, pork butt wins, but it takes forever
They’re cut from the ends. Meatier and more akin to chops. I’ll cook them the same as spare or baby back. A little bit longer but great to eat as is or doing pulled pork. Wanna roll some eyes? Pulled pork on a bagel
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@dutch-oven said:
I think a trip to Royal Oaks is happening this Saturday or next, speaking of ribs...
If you guys and gals out there aren't afraid of dive bars and Youngstown, Ohio (it's not really that scary.
) .......and want some good barbeque and cold beer try the Oaks the ROYAL OAKS. I remember it as a dive bar and bookie hangout when I was going to YSU....but that's just me. 
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Ever do western style ribs like this? I think they’re just as good but with way more meat to bone. More bang for the buck
Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.
Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.
If I'm going bang for buck, pork butt wins, but it takes forever
Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.
Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.
If I'm going bang for buck, pork butt wins, but it takes forever
What temp?
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For the dolts preseason game, we’re gonna go down to the Briar Hill Italian Fest and see what looks good. Gip might call it putrid but the reality is...... Some of the best Italian grub you can get anywhere.....World Class Cuisine
Leave the gun, grab the cannoli...lol
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I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.
My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.
If everybody had like minds, we would never learn. -
I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.
My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.
I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.
My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.
Ah, a rib snob I see. ??
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For the dolts preseason game, we’re gonna go down to the Briar Hill Italian Fest and see what looks good. Gip might call it putrid but the reality is...... Some of the best Italian grub you can get anywhere.....World Class Cuisine
Leave the gun, grab the cannoli...lol
For the dolts preseason game, we’re gonna go down to the Briar Hill Italian Fest and see what looks good. Gip might call it putrid but the reality is...... Some of the best Italian grub you can get anywhere.....World Class Cuisine
Leave the gun, grab the cannoli...lol
Not me I love Italian food.
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I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.
My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.
I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.
My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.
I have to admit I agree. Virtually everything I smoke I do not sauce. I serve sauce on the side for those who want it. If more than a few people need to bury it in sauce I figure I have failed on that cook
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