by waaytoomuchintothis » Sat Jul 28, 2018 9:14 pm
Woof! What a regional difference!
We do pork ribs of all kinds, fresh from the butcher. Marinated in a high vinegar sauce overnight or, alternatively, rubbed with Rendezvous rub, slow grilled at 200 degrees, and basted during the last 20 minutes with sweet sauce. We don't do corn anymore since the only corn you can buy is that nasty sugary sweet stuff that doesn't taste anything like corn (spoils the appetite), and we grill peach halves with brown sugar, and filled with a mix of mascarpone cheese, sugar and whipped cream. Of course, our macaroni is always hot, baked with cheese and egg, never as a salad. We serve all of it with devilled eggs, Mimosas and fine Mississippi Blues music.