Wing Nut

I never had the chance to visit Oaked in Soulard... A friend of mine went with his wife and another couple... they loved all the drinks and said the dinner was amazing. Sad to see another one close its doors in St. Louis.

I'm a little confused, is the Rhone Rum Bar closing and only going to be used for banquet space? Say it isn't so... 😢 THere's something about the Rhone Rum bar that is really comfortable and spacious. Gotta love the bands too!! I really love it there!

Hmmm.. I'll eat either of those any day... but I always call it a bone in ribeye.

I originally heard about BBQ Madman Spices on a recent visit to Paddy O's before a Cardinals' game. I'm not sure which one I had on my wings, but they were damn good!!! I recently went to Oakville Butcher Shop and picked up a couple shakers and a bottle of the Southside Sweet. I usually smoke most of what I make at home, however, I decided to grill / bbq a family pack of chicken legs. First, I seasoned them with the Dry Rub, just because I wanted to have that overall blended enhancement to my chicken. As they neared the finishing temp, I began brushing them with the Southside Sweet bbq sauce. I wish I had taken pictures, but I really didn't have a chance, as my kids and wife pretty much started filling plates as soon as I brought the legs in. They were amazing!!!! I promise, next time, I'll have pictures. I highly recommend you giving them a try. I can't wait to see what they come up with next. PS... its also nice to see that they help sponsor this forum.

Last week or so, I had a lunch meeting at Hofbrauhaus by Our Lady of the Snows Shrine, in IL. It was my first visit there, and upon arrival, I was immediately impressed with the massive newly built building. Everything was so fresh and clean, even the parking lot. There were not a lot of people in there at 12:15 on a Friday afternoon, which had me wondering how they can pay for such a massive building. Starting off, I didn't drink because I was working... but I did have the jumbo pretzel combo... It was really good.. I guess I'm a sucker for a hot pretzel with cheese... 3 in this case.... For my entree' I had the Sausage Plate: Wurstplatte Sausage plate with pork sausage, Vienna style frankfurter, chicken sausage, imported sauerkraut, mashed potatoes and onion mustard. The pork sausage was not anything special.. I don't think they make it there.... I guess I prefer one of the local butchers for their pork sausage. The beef frank was ok, but had a rubbery texture. I'd compare it to a ball game hot dog that was on the roller grill too long... nothing special... The Sauerkraut and mashed potatoes were good though... I guess I have to keep in mind that Hofbrauhaus is still a franchise, and isn't as unique as the locally owned restaurants with their own special recipes, using local products. Granted, this restaurant is in a massive building, but in my personal opinion, it was a massive disappointment. Aren't they supposed to have soccer fields going in? After a couple days of my visit, I did some research, and found this article, which was quite the interesting read.... RiverFront Times Article

That looks really good!! I wish I had that tray next to my computer right now!!

great pictures! Looks tasty. How did you like the place? Would you go back and what would you order?

Great fish, without a doubt.... but i LOVE their meat loaf and mashed potatoes!!!

Another article shows that the USDA is involved and hopefully creating guidelines for labeling and notifying consumers of "Fake Meat".... Ugh... the thought of that makes me sick.... https://www.beefusa.org/newsreleases.aspx?NewsID=6901

I am somewhat speechless after reading this article.... I guess they're after the market share that they're losing... but WOW.. the big players are already heavily invested.... What do you think? The unlikely partnership that might decide the future of meat The country’s biggest meat companies are investing in vegan foods. Here’s why. The country’s biggest meat companies are investing in vegan foods. Here’s why. https://www.vox.com/future-perfect/2019/3/22/18273892/tyson-vegan-vegetarian-lab-meat-climate-change-animals

Definitely Great Sausages!!! I'll have to head on over to Cherokee as well!!! Great article RFT! Congratulations Frankly Sausages👍

I have eaten at their location in the Grove. I once had their Wilford Brimley... I think that's the name of one of their seasonal burgers... I really like how they have the cheese that doesn't melt in the meat of the burgers. Great Shakes too! Best Bacon, whomever they get that from, or if they make it in house. Great people, and Jason is a super nice guy.

hmmm... not sure I'd order that.... Either way, Ben has a lot of experience smoking meats, I'm just hoping that this is an upscale smokehouse. "Upscale Smokehouse"... is that a thing? haa haaa🤣

Good call guys!!! Looks like the previous owners ran it into the ground, and the new owners saw the flaws and just wanted the space to start a new business. I guess we'll have to keep an eye on what the Sedlaks have in mind. Hopefully they will have local products, not warehouse stuff.

I haven't, I don't get up that way too often... however, I will keep it in mind if / when I do!

Ok, I hear a restaurant advertising all the time that they have Prime grade beef, "The top 2% of all beef in the USA". I just saw Joel's market analysis report, and it shows beef at 9.12% of the total beef slaughtered.... How can the restaurant say that prime is the top 2%? Sounds like misleading advertising to me..... Hence, the reason I didn't mention the restaurant name. I wanted to make sure I am right, or I get the facts first. Maybe I'll ask them if I ever go to their restaurant, but the claim of 2% gives me an uneasy feeling, and it has from the first time I ever heard it.... Thoughts?

Holy Cow... literally... That's a pretty neat look at the market breakdown. I never knew what numbers of cattle, hogs or chickens were killed each week. Thanks for the update, I hope to see what happens next week... How often will you be doing an update? Keep up the great work!!👍

I saw Piekutowski's on channel 2 this morning... It makes me want to give them a visit. I've had a couple of their items at various small shops, but figure I just need to head to their headquarters to see it all. http://piekutowskis.com

Wether or not if they have a good FB page, or a web page... I think it'd be truly beneficial for every chef or restaurant or both, to have an account here on TableGab.com to interact with the consumers. They can create polls, talk with other chefs, talk with perspective customers and more. Not to mention, that this site is all about food, those that create it, places you eat it, and those that eat it... You don't have to deal with politics, cat videos, or all the stupid wasteful BS on FB.

Hey Catfish, looks like this question never went answered... I'm excited for the warmer weather too, and an updated list of food truck events would be great!! I wonder if anyone has a list of active food trucks as well.... Hmm..... something to work on.... 🍔🌭🌮🌽🥨🍕

I just saw the post about Hamilton's Steakhouse... We recently ate there, and had a fantastic meal.... afterwards, we walked next door to the Rhone Rum Bar. Holy cow, it's like walking through a magical door and onto the beach. It was freezing cold outside, and when we walked in, it was warm, and we felt so welcomed, meeting Paul Hamilton himself. He spent a bit of time with us answering all of our questions about the Rhone, Virgin Islands, and more. I had several of the "Pain Killers" made with Pusser's Rum... gotta love them. We're definitely going back again. Thanks Paul for the warm hospitality. 🤘

I was curious to see if anyone was able to bid on the items at the online L'Ecole auction back on the 8th I believe. Looked like they were selling EVERYTHING. I saw a lot of stainless steel tables going CHEAP. I should have bid on some things, but I didn't hear about it until it was nearly closed.

This is a great article in the Provisioner that I highly recommend everyone read.... that is... IF you love bacon... http://www.provisioneronline.com/ext/resources/march2011images/Tech_Journals/PO-Bacon-Tech-Journal-08.pdf Bacon Production Doc.pdf

Really big sized pieces of chicken, cooked just right. Good food at Stack House.... often overlooked for some reason