"The New Q"

Bill knows there is a fine line between righteous traditionalism (good) and ornery atavism (not quite as good).  He just isn't sure where it is.  Bill does know that he had some fine barbecue this afternoon at the Slow Food Atlanta and Heritage Foods USA first annual BBQ benefit  for the Atlanta Community Food Bank.  Bill did have to swivel his head more than a couple of times to get a close look at some of the "Twists on Old School BBQ" served up there.  For instance, it had never occurred to him that somebody could drink wine with barbecue, unless maybe it was a Sunday and they were out of beer, which it was not.  And who'd of thought you could wrap barbecue meat in a little pancake and serve it that way?  It put Bill in mind of the Moo Shoe Pork that Missus Bill had got for him the other night at the Chinese take-away.  Anyway, Bill is for anything and everything akin to slow cooked, open-pit pig's meat.  His favorite today was some Utah-style barbecue served up by 5 Seasons North chef David Larkworthy.  What it says on the menu is "Sequatchie Cove Farm Cracklin' Scallion Whole Ossabaw Hog Crepe," and it was good. 

  The meat was tender, moist, and well-smoked, and you had three different sauces you could try on it: Chip-olay which they said was Mexican, Carrot (I kid you not), and the third which was the favorite was vinegar-based with some orange juice in it.  Chef Larkworthy's crew obliged Bill by sitting for a picture portrait that he took with his new camera that works fine when he remembers not to grab it by the front of it.   They are looking proud because it was just announced that they had won the First Annual Bill's Barbecue Review Golden Pig's Foot Award for the best tasting whatever-it-was that Bill liked so much.  Bill will not call it "Q".  If you can't say nor write out "BBQ" or "barbecue" or "bar-b-que" he feels sorry for you.  It may take a little longer but it will sound a lot better.  Slow Food folks shouldn't have to be told that.

Comments

[Ralph C. Jensen]

That fella with the red bandana is my son, and I'm certainly proud of him. Sure would like a taste of that prize winning BBQ.
Papa Jensen
Dallas, Texas