Every time I sit down to write, I have the urge to put my thumb in my mouth and curl up because my head feels as empty as the blank page in from of me. However, soom my mind starts to fill with memories of meals I have eaten, my favorite being BBQ. I love BBQ!

The most wonderful BBQ experience I ever had was back in the early sixties. I had been lucky enough to get invited to a big BBQ down on the western shore of the Chesapeake. The group that was hosting the event had hired a company out of Texas that specialized in catering to BBQ fanatics all over the country.

Everyone who is an aficionado of the “holy pig” will be aware of the various schools of BBQ. Some go for the red, sugary sauce school while other are fixated on vinegar and pepper sauce. People have been known to go to war over sauce types. Every Southern state claims that their sauce is the best. Some states are divided pitting families against one another.

I believe sauce type has played a role in more than one divorce and, quite frankly, a true believer would feel this is a valid reason for separating.

The whole pig is wonderful, but those who BBQ briskets of beef also deserve a pat on the back.

Getting back to my BBQ escapade, all I can say about it was that it was an absolute success. The fellows who were sitting with me at the long picnic tables reacted the same way I did. We would eat until we were overcome, roll off of our seats and under the table, sleep there a while and then crawl out and refill our plates. Sheer gluttony – lovely indeed!

When doing ribs at home, trim the extra fat, rub them down with soy sauce, and sprinkle them with salt, pepper, garlic powder and hot sauce. Refrigerate ribs for a few hours to allow the seasonings to be absorbed. Then place them into the oven and heat to 350°.

While ribs begin to cook, make a sauce of Tabasco, ketchup, A1 Sauces, vinegar, garlic, brown sugar and lemon or limejuice. Blend all the above until the thickness of a thinned ketchup. Use your own feeling about the amount of ingredients. Cool for an hour or more, basting every 20 minutes. Use a meat thermometer to be sure that ribs are fully cooked. Must haves include coleslaw, baked beans and picnic table to roll under.