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Post by ~MnM~ on Sept 25, 2013 16:10:39 GMT -6
The old Salata's / Geno's Tavern was sold recently to a couple from Missouri who've been doing alot of renovations. They've even built a smokehouse on the back of the business, along with a handicapped accessible ramp. The Bullpen will still be a bar but will also be a restaurant ... they are going to be offering BBQ ribs, etc. Best of luck to them..we need some good barbecue in this town. M
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Post by harleyrk on Sept 25, 2013 16:53:53 GMT -6
I seen that today, they have sure been doing a lot of work there. Would be nice to go out and have a nice meal and a cocktail, good luck to them.
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Post by dive61364 on Sept 25, 2013 20:19:34 GMT -6
I would be all for a great barbeque place in town.
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Post by Anonymous on Sept 26, 2013 7:01:26 GMT -6
Oh, how heavenly that neighborhood will smell when they open their doors! I love walking outside and having my neighborhood smell like peanut butter. I can't imagine how hungry I'd be smelling BBQ.
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Post by seaturtle43 in hostile forum on Sept 26, 2013 7:34:46 GMT -6
where is this at?
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Post by mt95 on Sept 26, 2013 7:56:15 GMT -6
It is at the corners of Johnson and Bronson!
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Post by dive61364 on Sept 26, 2013 8:00:12 GMT -6
I would appreciate when they start serving barbeque someone would lets us know in case its not in the paper........thanks in advanced.
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Post by Blue Star on Sept 26, 2013 8:03:27 GMT -6
I hope they're as good as Heavenly BBQ was! I sure do miss them!
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Post by job on Sept 26, 2013 8:27:42 GMT -6
The old Salata's / Geno's Tavern was sold recently to a couple from Missouri who've been doing alot of renovations. They've even built a smokehouse on the back of the business, along with a handicapped accessible ramp. The Bullpen will still be a bar but will also be a restaurant ... they are going to be offering BBQ ribs, etc. Best of luck to them..we need some good barbecue in this town. M I once took that former Texas guy, Dave, to Salatas. I suspect the new owners will eliminate the "old Streator" aspects of the place. Even Geno's got rid of the pintyninti sign.
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Post by dumdave on Sept 26, 2013 9:31:10 GMT -6
I always had a good time w/ you there JOB. Can't wait for fresh, tasty BBQ ribs. YUM.
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Deleted Member
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Post by Deleted on Sept 26, 2013 10:50:37 GMT -6
The owner's daughter and son-in-law opened a Ground Round up in Rolla, Mo about 12 yrs. ago, it is no longer listed on the corporate website though. The Ground Round chain filed bankruptcy within a few years of the opening and a lot of stores closed as a result.
I wonder if they bought the tavern.
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Post by dog on Sept 26, 2013 11:50:39 GMT -6
It will be interesting to see how they cook the ribs. Low and slow seems to be the thing for BBQ, but per sanitation requirements food can only be in the 'danger zone' of above 40 and below 140 for a total of 3 hours. It would certainly be hard to roast an entire whole hog in that short time. The food industry is your thing, not mine, but it seems many places do a low and slow. I wouldnt think that the requirement would pertain to the cooking process. I would figure the internal temp might not be above 140 in 3 hours but the finished product at 180 or above when it is in a 200+ cooking environment should eliminate any bacteria, shouldnt it?
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Post by dive61364 on Sept 26, 2013 11:57:08 GMT -6
if you are smoking food products low heat is ok since the smoking process kills any bacteria.
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Post by job on Sept 26, 2013 17:28:13 GMT -6
if you are smoking food products low heat is ok since the smoking process kills any bacteria. Yes, yes, yes There is no law anywhere that I know about that prevents low, slow cooking of ribs.
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Post by dive61364 on Sept 26, 2013 21:09:27 GMT -6
I smoke my ribs low and slow all the time. I am 58 and haven't died yet from it. I have gotten fat from eating too many ribs and smoked turkey. according to the holy grail of smoking meats it calls for low heat.
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