Hungry?

I love to cook.

Chrisp, Silver Queen corn, bathed in butter, juicy, vine-ripe 'maters (fresh from my neighbors garden), Bush beans, and bar-b-q ribs were on the menu this eve.

People, people (read "yankee"), that stuff you slap on the grill (quick-cooked with those nice, symetrical grill marks), on the weekend does NOT qualify as "bar-b-q"! THAT is called "grilling".
REAL bar-b-q, like that pictured, is slo-cooked, over low coals (I also use some hickory chips), for hours, until the meat is fork-tender, and fallin' off the bone.

Dunno how to do that? Common ova to my house! We've got plenty, and good ole Suthern hospitality to go with it.

I also fried up some batter-dipped Vidalia onions, but if ya like beans with salt-pork and andouille sausage, wait till Thursday.


Enjoy YOUR dinna, ya hea'!