Sometimes to get it just right, you got to do it yourself. Behold 4 racks of baby back pork ribs sizzling away on the big pit.
We were bidding a fond farewell to a couple friends who are removing themselves from the great state for the next 2 years and figured barbecue would be as good a way as any to send ’em off.
Off photo: 12 lb brisket cooked for 10 hours, smoked boudin stuffed into wonton wrappers and deep fried, coleslaw, potato salad, red beans and rice and chocolate cake.
Amid a few bottle of Real Ale and Rebel Yell.
