barbeque vs barbecue
Arriving late to an acquaintance’s party in my usual August daze, I had no decision-making ability – all sweated out. So I let host decide. “Two meat + side”, I hear is the usual. Yes please, that sounds great. Took the proffered iced tea and made small talk. What would my plate be like *thinking* ’cause I’ve had barbecue all over the country.
Wow, what a feast. Beans first, as God intended. Amazing! Wait, that pulled pork is DEADLY. Hold on, those slabs of brisket . . . So I settle into the brisket. No knife, just balance meat on bread. Sorry, mamma, her brisket is better than yours. Softer than a cotton ball, richer than a stick of butter.
Seriously. I’ve not had better brisket in 30 years. It would be impossible to find the other joint on that deserted wind-swept highway in the ‘Jersey Pine Barrens somewheres towards Manahawkin, I believe it was … Easier to stay friends with host 🙂
The “deadly” pork? Know what happens to a horse if you let it eat all the grain it wants to? It’ll burst its belly. That’s my relationship with perfect pulled pork. Remembering the biblical proverb, I save a portion of the meal for Cat and for tomorrow.
Cat remarked that the meats were a tiny bit too salty (the meat was not over salted) but it may be an age thing. She’s almost 80 and diabetic. My host? A customer within the F&B circle – Food & Beverage Industry – celebrating emergence from near Covid-Cashflow-Calamity. Hurrah! Love the new grill, Hanna! Huzzah!
Backyard barbecues. May they never go out of style. Don’t forget the watermelon. 😉
Ribs Photo Provided By Steven R. Rochlin