great american barbeque
Backyard 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
Missouri Hick’s Bar-B-Q • Cuba Missouri
TUBING IN THE MISSISSIPPI from April to October, involvement in multiple competitive sports like softball and golf, and generally running around the beautiful countryside stirs up a passionate hunger in the local populace. And every Sunday the town heads to Hick’s for the all-you-can-eat ribs. But they always leave some room for cobbler.
I missed this event by a day, but did sample the meats, smoked over wild cherry. Being a purist, I eschew sauces on my meats, and go for the true taste of the smoked product. Missouri Hick’s does not disappoint!
And the cobbler? That may be the hidden story of this BBQ joint. Although the recipe was sealed behind loyal lips, I’d bet there’s a little lard rolled into the biscuit that you find in your bowl under a mound of fresh fruit, itself cooked with butter and sugar. A meal itself!
American Toolbox 