You’ll never believe what I had for breakfast today – a slab of ribs, an unhealthy portion of whole hog and about a pound of pork shoulder, all chased with some of the sweetest barbeque sauce this side of heaven. I wonder when the heart attack will strike.
One of 40 judges for the annual Pork Cook-off sponsored by Mississippi State University and the Mississippi Pork Council, I wandered around the more than 50 cooking teams and picked up pointers on how to improve my barbeque sauce recipe and theories on how to handle pork on the grill. It was an educational – and very fattening morning.
The hardest thing about being a judge is they don’t want you talking to each other while you sample the goods. That goes against my nature, and I was about to explode wanting to comment on the various preparations.
The most interesting barbeque sauce was made with blueberries. Very tasty. But my personal preference was dreamed up by a team called Accidental Barbequers. Their ribs and sauce were perfect.
I had to come home and take a nap. but not before giving the pups a taste of ribs.
They immediately settled down for their own nap – sharing a chair, which has never happened before. Maybe heads of state should share a slab of ribs before they sit down at the negotiating table. Everything would be copasetic.