I have been doing a lot of thinking about SippitySup lately. It’s developed a bit of a life of its own. Which is very exciting but also comes with some responsibilities.
As blogging has developed into a powerful voice on the web, people in marketing and publicity have begun knocking on our doors. They have noticed that bloggers are gaining influence with their readers. Many of the better-known blogs have become taste-makers and opinion-setters.
So as SippitySup has grown I have gotten more and more requests to promote things right here on this blog. Of course it’s flattering, but it also presents a conundrum. Because Sup! is a picky bastard.
Sup! likes, quality– but demands value. Sup! likes style– but there needs too be substance too. Sup! is concerned about the environment and the impact of consumer products. Sup’s! tastes run to simple and modern, but there is plenty of appreciation for the classics and quite a few of the old favorites. Even some stuff my mom had.
So in truth I have to turn down most of the offers I get at promotion because, well, I just don’t like, trust, use, or enjoy the silly products they want me to promote.
Sup! has integrity, despite the snarky attitude…
Still, I read the mail and comments all of you send my way. Take last week’s, Shirred Eggs with Benedict Arnold Sauce. I got several questions about the stainless steel ramekins I used in the photo. Most of the enquiries left off with “where can I get that?†I dutifully answered the best I could of course, but l could not really help beyond providing a brand name.
Naturally it would be great if I could provide you with more information. A way to actually get some of the stuff that Sup! loves and uses right here in my own kitchen. And what if I could even get you the occasional discount on this stuff? Well then, I would be doing a whole lot more than merely yakking about stuff, huh?
Enter The OpenSky Project. This is new and it is going to be a big deal. Because OpenSky is a community driven, virtual shopping experience filled with shops from online experts you know and trust.
The terrific thing is, that despite its existence in the nether reaches of the online noosphere, it is really based upon the oldest and most trusted model known in retail. Which was once known as “the mom and pop†store. A store run by people you know and whose opinions you can trust!
Sure Amazon is convenient, but sometimes I read those product reviews and wonder just what marketing department where came up with that stuff. I mean does LornaLoveBug really know anything at all about snow chains for my Prius? Hell, is LornaLoveBug even an actual person?
OpenSky is different, because marketing departments and inventory regulators do not decide what merchandise we shopkeepers stock in our storefronts. We shopkeepers choose each item ourselves. We choose items we love. OpenSky works behind the scenes putting the deal together to get these products sourced and available to our readers!
Yes that is a bit of genius. And Sup! is definitely onboard and ready to roll. My shop is now open for business. My store is starting small, but you can bet I am going through my cupboards and pulling out the stuff I love and working hard to get it to you. And for a limited time (through Nov. 15, ’09) you can use this 10% discount code (Greg1009) at my shop or any of the other great shops at OpenSky.
So the next time you ask me about some product you have seen me use, I’ll be able to do more than give you a brand name and wish you luck finding it! ‘Cuz hopefully you will be able to find it at OpenSky, in the Sup!Shop.
SERIOUS FUN FOOD
Greg Henry
SippitySup
they look incredible but I have to ask, are they hard to eat? I imagine your jaw is still a bit tender. For me, no worries, I’d dig right in
How did you know chipotle and ribs are two of my favorite things in the world? Are you psychic?
The mix of spicy and sweet is the best thing on any meat, but definitely ribs. Pass ’em over.
haha, barbecue people are a little crazy huh? Those ribs look awesome. I can’t believe you had never made any before this!
If I had to choose something that I could really chew on, post jaw-injury, I think these would definitey top the list! They look delicious.
There’s nothing like a good rack of ribs to put a smile on my face. I’m glad you’re back to eating what you want again. You picked a perfect meal to start off eating “whatever”.
yayy that’s good you can eat good foods again, those sweet chipotle ribs are perfect way to celebrate!
Happy to give these a Stumble — and probably a try as well. Great looking for your first experience with them 🙂
Greg, these are some seriously good looking ribs. I’m so glad to hear you’ve come unwired (that may have come out wrong, but I mean it in the very best way) — that you’re better and can eat again. I can only imagine how miserable it has been. I’ve had TMJ all summer, but it’s nothing compared to what you’ve been through.
Sam
The sweet chipotle glaze sounds just perfect! Awesome ribs!
We make ribs and barbecue quite alot in the summer for parties. There is no right or wrong way, everyone just has his/her own way. Unless you are cooking them for hours in the smoker I think baking them in the oven and finishing on the grill is the only way to go! As for rubs vs. sauces I use both and those ribs are the first thing to go at parties!
ribssss.….… 😀 haven’t had them in awhile… so sad i missed out on stash’s ribs when he made them BUTTTTTT, you seemed to do a stupendous job 😀
heheheh… i’ll make sure he does his fishie this weekend 😀
omgggggg… craving bbq now… *swoon*
(btw i like how the question below is a math question.. what if someone was just really stupid and couldn’t do simple math? haha)
Next time you research Q, check the BBQ forums (BBQ Brethren, Egghead forum, etc). They divulge ALL KINDS of info and only a few ever threaten to kill you:) And that is only if you boil the ribs first.
I like the flavors you used! Your flavor profiles and my technique, we could hurt some ribs!
The ingredient list called for spares but the title says baby back. From the pic I’d say those are baby backs right? (curved bone typical of the loin back vs the flatter part towards the brisket on spares)
The rub vs sauce thing isn’t a big deal for me. I use both. What I aim for is a rub that stands well on it’s own and a finishing sauce that compliments it.
I feel bad for you Greg (not really), I’m watching you slide down the slippery slope of BBQ addiction:)
Great job!
Didn’t know there was a difference. I should have just come to you, but secretly I was trying to impress you… GREG
I heard that there are many rib fanatics in US coz most of them make great ribs, haha. Now your version of baby back ribs makes me crave some!!!! It’s very hard to find a nice slab of ribs in my country.
sometimes I hate the nuance of the comment.…these look so succulent!
i remembered you had been only drinking things cause of your jaw and hadn’t been to the blog in a bit and asked, i wonder how that jaw is, then saw this photo…enough said 🙂
It’s incredible how much goes into something so seemingly simple. Since everyone is the [self-proclaimed] best at making ribs, research is very difficult. Different geographic regions follow different religions, but I think some of the best ribs (ie Smoque in Chicago) use both a rub and sauce.
Bravo on the ribs– I’ll have to get my stuff together this weekend when I get back home.