2003
It was a dark and stormy night.
Okay, actually, it was clear and relatively cool, for an Alabama October. After weeks of discussion over which ribs were best, the traditional ribs from Dreamland or the new upstart ribs from Woody's, we decided to put the issue to rest.
The "we" to which I refer are myself, John Bell, pre-eminent radio commercial writer/producer; Jean, my wife and dedicated day-care worker, specializing in potty-training; and our friend Cindy Taylor, who visits us in Alabama each Halloween from San Francisco, simply to be in a place where flamboyant clothing is unusual and limited to one night a year (not counting Mardi Gras).
The plan was simple: We jump into the Minnie Winnie RV, drive to Woody's, purchase a rack of ribs, then proceed immediately to Dreamland across town to purchase a second rack. After procuring the second rack, we sat in the RV and displayed our booty on the table. Without fanfare, hesitation, or napkins, we tore into the ribs.
The discussion for the first few minutes consisted of grunts and smacking as words were lost in the feeding frenzy. Finally, as we came up for air (along with beans and tater salad), we began to compare notes and sauce stains.
Cindy and Jean seemed to appreciate the general "sloppification" of the Dreamland ribs, in that they were a succulent combination of meat, bone, and sauce in near-equal proportions. Meanwhile, I expressed my appreciation for the thick, meaty Woody's ribs that were a glowing pink from slow cooking. The girls said the Woody's ribs were "dry"...but I disagreed. With just a dab of sauce (I prefer the "sweet" of the various Woody's offerings), they were moist and delightfully chewy. Don't get me wrong, I love the Dreamland Ribs, too. I just felt the gals weren't giving the Woody's ribs a fair shake.
Then it was judiciously decided that much of the argument was moot, due to the fact that the Dreamland ribs were beef and the Woody's ribs pork. Apples and oranges, as it were. So we decided to let the evening's decision be a draw; that both establishments whumped up delicious ribs, well worth pigging out on.
Another dipstick to determine the quality of barbeque is the aftermath. Specifically, how much sauce- and grease-stained napkins were the result of the meal. I estimated that, conservatively, we ripped through an entire package of halloween napkins and a roll of Brawny select-a-size paper towels.
Now THAT was a meal.
Next year... who makes the best ice cream? Blue Bell or Ben and Jerry? Break out the Maalox and get ready to rumble. Literally.
Okay, actually, it was clear and relatively cool, for an Alabama October. After weeks of discussion over which ribs were best, the traditional ribs from Dreamland or the new upstart ribs from Woody's, we decided to put the issue to rest.
The "we" to which I refer are myself, John Bell, pre-eminent radio commercial writer/producer; Jean, my wife and dedicated day-care worker, specializing in potty-training; and our friend Cindy Taylor, who visits us in Alabama each Halloween from San Francisco, simply to be in a place where flamboyant clothing is unusual and limited to one night a year (not counting Mardi Gras).
The plan was simple: We jump into the Minnie Winnie RV, drive to Woody's, purchase a rack of ribs, then proceed immediately to Dreamland across town to purchase a second rack. After procuring the second rack, we sat in the RV and displayed our booty on the table. Without fanfare, hesitation, or napkins, we tore into the ribs.
The discussion for the first few minutes consisted of grunts and smacking as words were lost in the feeding frenzy. Finally, as we came up for air (along with beans and tater salad), we began to compare notes and sauce stains.
Cindy and Jean seemed to appreciate the general "sloppification" of the Dreamland ribs, in that they were a succulent combination of meat, bone, and sauce in near-equal proportions. Meanwhile, I expressed my appreciation for the thick, meaty Woody's ribs that were a glowing pink from slow cooking. The girls said the Woody's ribs were "dry"...but I disagreed. With just a dab of sauce (I prefer the "sweet" of the various Woody's offerings), they were moist and delightfully chewy. Don't get me wrong, I love the Dreamland Ribs, too. I just felt the gals weren't giving the Woody's ribs a fair shake.
Then it was judiciously decided that much of the argument was moot, due to the fact that the Dreamland ribs were beef and the Woody's ribs pork. Apples and oranges, as it were. So we decided to let the evening's decision be a draw; that both establishments whumped up delicious ribs, well worth pigging out on.
Another dipstick to determine the quality of barbeque is the aftermath. Specifically, how much sauce- and grease-stained napkins were the result of the meal. I estimated that, conservatively, we ripped through an entire package of halloween napkins and a roll of Brawny select-a-size paper towels.
Now THAT was a meal.
Next year... who makes the best ice cream? Blue Bell or Ben and Jerry? Break out the Maalox and get ready to rumble. Literally.