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9/25/2012  BIG CHEESE GIVES COWORKERS A RIBBING!

The bones are clean.  The trays are empty.  The pomp has waned, and the world is less two dozen moist towelettes.  Through the haze of molasses, garlic, pepper, and hickory smoke emerges Greg Semmel, Champion of the 2012 Omega Steel Rib Cook-off.  In a landslide decision from some of the most discerning palates in our Bridgeton office (these aren't replacement judges!) Semmel's St. Charles style smoked ribs took the day.  When asked how he had created such a balanced flavorful rib, Greg simply grins and gives you a wink.  But his warm embracing smile and the soft twinkle in his eye is enough for anyone to know that the secret ingredients are patients and grace tossed with a lot of love.