street pilot Posted March 24, 2008 Report Share Posted March 24, 2008 ... are coming to columbus: http://www.montgomeryinn.com/pr01a.php?id=47 Everytime I am in Cinci I have to eat here. 1 Quote Link to comment Share on other sites More sharing options...
excell Posted March 24, 2008 Report Share Posted March 24, 2008 Cool! Quote Link to comment Share on other sites More sharing options...
Pedro1647545510 Posted March 24, 2008 Report Share Posted March 24, 2008 Yep, this should be good. I love their BBQ sauce, it's the only one I buy. Quote Link to comment Share on other sites More sharing options...
SLOWLX Posted March 25, 2008 Report Share Posted March 25, 2008 They still cant beat hickory house Quote Link to comment Share on other sites More sharing options...
GSXRAntwon Posted March 25, 2008 Report Share Posted March 25, 2008 ... are coming to columbus: http://www.montgomeryinn.com/pr01a.php?id=47 Everytime I am in Cinci I have to eat here. U can get em at Kroger pre-packaged and they taste the same... Quote Link to comment Share on other sites More sharing options...
Stallion Motorsports1647545491 Posted March 25, 2008 Report Share Posted March 25, 2008 we go about a handful of times a year. saves us the trip. tom Quote Link to comment Share on other sites More sharing options...
Rotarded1647545491 Posted March 25, 2008 Report Share Posted March 25, 2008 Not a huge fan. We have them at the club since Evan Andrews is a member. I actually prefer our house smoked ribs with Sweet Baby Rays sauce. You cannot pick them up by the bone because all of the meat will fall off onto plate. Quote Link to comment Share on other sites More sharing options...
Science Abuse Posted March 25, 2008 Report Share Posted March 25, 2008 That joint runs radio spots down here, didn't know they had satellites. Quote Link to comment Share on other sites More sharing options...
TimTaylor751647545500 Posted March 25, 2008 Report Share Posted March 25, 2008 Jazz & Rib-Fest FTW! Quote Link to comment Share on other sites More sharing options...
street pilot Posted March 25, 2008 Author Report Share Posted March 25, 2008 U can get em at Kroger pre-packaged and they taste the same... no way, you're crazy. Not the same at all. Quote Link to comment Share on other sites More sharing options...
lcz06 Posted March 25, 2008 Report Share Posted March 25, 2008 City BBQ ribs are really good, straight off the smoker. Montgomery Inn boils their ribs . I hear their pretty good though, I never tried them. Quote Link to comment Share on other sites More sharing options...
Guest Hal Posted March 25, 2008 Report Share Posted March 25, 2008 Sticky Fingers beats everything else I've had. I eat there at least twice every time I go to Charleston SC. Quote Link to comment Share on other sites More sharing options...
Patrick Posted March 25, 2008 Report Share Posted March 25, 2008 Sweet Baby Rays sauce. That sauce kicks ass. Quote Link to comment Share on other sites More sharing options...
Korpy1647545521 Posted March 25, 2008 Report Share Posted March 25, 2008 i love the Montgomery inn...get wait till its here Quote Link to comment Share on other sites More sharing options...
BuckeyeGT Posted March 25, 2008 Report Share Posted March 25, 2008 fail. montgomery inn ribs have been served in columbus for over a decade at Schmidt's. Quote Link to comment Share on other sites More sharing options...
street pilot Posted March 25, 2008 Author Report Share Posted March 25, 2008 fail. montgomery inn ribs have been served in columbus for over a decade at Schmidt's. You can get Schmidt's creme puffs at the state fair too, but its just not the same is it? Quote Link to comment Share on other sites More sharing options...
TURBOED Posted March 26, 2008 Report Share Posted March 26, 2008 Not a huge fan. We have them at the club since Evan Andrews is a member. I actually prefer our house smoked ribs with Sweet Baby Rays sauce. You cannot pick them up by the bone because all of the meat will fall off onto plate. Ribs are SUPPOSED to stay on the bone when you pick them up. Falling off the bone means they are overdone. I will finally feel at home here in Columbus with a Skyline, a Graeters and Montgomery Inn within 10 minutes of my apartment. Quote Link to comment Share on other sites More sharing options...
excell Posted March 26, 2008 Report Share Posted March 26, 2008 I will finally feel at home here in Columbus with a Skyline, a Graeters and Montgomery Inn within 10 minutes of my apartment. Need Gold Star, too. Quote Link to comment Share on other sites More sharing options...
TURBOED Posted March 26, 2008 Report Share Posted March 26, 2008 Need Gold Star, too. Gross. Skyline>Goldstar. It has way too much cinnamon. Quote Link to comment Share on other sites More sharing options...
excell Posted March 26, 2008 Report Share Posted March 26, 2008 Gross. Skyline>Goldstar. It has way too much cinnamon. I l-o-v-e Skyline. Been eating it since I can remember. But it ain't a reasonable facsimile of Cincinnati without a Gold Star. Quote Link to comment Share on other sites More sharing options...
Guest mrhobbz Posted March 26, 2008 Report Share Posted March 26, 2008 I l-o-v-e Skyline. Been eating it since I can remember. But it ain't a reasonable facsimile of Cincinnati without a Gold Star. Georges coney island > all. Quote Link to comment Share on other sites More sharing options...
Ramsey Posted March 26, 2008 Report Share Posted March 26, 2008 I l-o-v-e Skyline. Been eating it since I can remember. But it ain't a reasonable facsimile of Cincinnati without a Gold Star. This is a true statement. 1 Quote Link to comment Share on other sites More sharing options...
Ramsey Posted March 26, 2008 Report Share Posted March 26, 2008 ribs are over-rated Quote Link to comment Share on other sites More sharing options...
Rotarded1647545491 Posted March 26, 2008 Report Share Posted March 26, 2008 Ribs are SUPPOSED to stay on the bone when you pick them up. Falling off the bone means they are overdone. Are you fucking kidding me? Where did you get your culinary experience from? Falling off the bone means that the connective tissue has broken down. Connective tissue is made up of mostly collagen, a very strong protein that breaks down if enough heat is applied to it. This is about breaking down tough connective tissue and changing it into collagen by applying moist heat "braising" for a period of time depending on what you are cooking. With more time and heat, the collagen breaks down and dissolves into gelatin. It takes a temperature of about 140 degrees F. to break down the collagen into gelatin. What happening to the muscle fiber while this connective tissue is breaking down (collagen is melting)? The fibers start to contract, coil and expel moisture. If done at too high of heat, like tossing them on the grill to cook, the heat will dry out the meat like the squeezing of a sponge. As the process continues and the meat breaks down, you end up with very tender but very dry meat. Boiling in water, as some restaurants do, doesn't bring anything in th way of flavor, and the volume of water dilutes the gelatine also leaving the meat dry. The good news is at some point, the muscle fibers have had enough and they begin to relax. When this happens, they begin to absorb back some of the moisture which just happens to be the melted fat and gelatin giving the meat a wonderful texture and flavor. And don't forget you have all this wonderful liquid made up of melted fat, gelatin and whatever cooking liquid you started with. This is accomplished by low temperatures, a moist environment, and long "braising" times. And this is why "braised" meat tastes so incredible when cooked properly. We slow smoke our ribs in a white wine braising liquid for 12 hours. Overdone? I think not. Quote Link to comment Share on other sites More sharing options...
NTHER91 Posted March 27, 2008 Report Share Posted March 27, 2008 Are you fucking kidding me? Where did you get your culinary experience from? Falling off the bone means that the connective tissue has broken down. Connective tissue is made up of mostly collagen, a very strong protein that breaks down if enough heat is applied to it. This is about breaking down tough connective tissue and changing it into collagen by applying moist heat "braising" for a period of time depending on what you are cooking. With more time and heat, the collagen breaks down and dissolves into gelatin. It takes a temperature of about 140 degrees F. to break down the collagen into gelatin. What happening to the muscle fiber while this connective tissue is breaking down (collagen is melting)? The fibers start to contract, coil and expel moisture. If done at too high of heat, like tossing them on the grill to cook, the heat will dry out the meat like the squeezing of a sponge. As the process continues and the meat breaks down, you end up with very tender but very dry meat. Boiling in water, as some restaurants do, doesn't bring anything in th way of flavor, and the volume of water dilutes the gelatine also leaving the meat dry. The good news is at some point, the muscle fibers have had enough and they begin to relax. When this happens, they begin to absorb back some of the moisture which just happens to be the melted fat and gelatin giving the meat a wonderful texture and flavor. And don't forget you have all this wonderful liquid made up of melted fat, gelatin and whatever cooking liquid you started with. This is accomplished by low temperatures, a moist environment, and long "braising" times. And this is why "braised" meat tastes so incredible when cooked properly. We slow smoke our ribs in a white wine braising liquid for 12 hours. Overdone? I think not. i do not even want to eat ribs now ewww ok now i do Quote Link to comment Share on other sites More sharing options...
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