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Epicurean Kentuckian: Remember when that extra BBQ didn't make it home?
Smoked in Adair County BBQ, sold in huge portion sandwiches, evokes memories of the efforts to make it home with leftovers, early failures and finally, a bucket list success story.
Click on headline for story with photo(s)
By Ed Waggener
Remember the time before Adair County became BBQ destination central of the world?
Some 60 years ago, when you were in Gradyville and your mouth took over and, as if by Artificial Intelligence, took control of your car and drove to Tompkinsville for a fix of Paul & Nora's Monroe County style BBQ?
And the portions were so huge you couldn't finish it in one session?
And you told yourself, "I'll have this for breakfast tomorrow, and invite company to share" and you hid the left-overs from yourself in the backseat to keep from eating them all, the same way you hid White Castles purchased at Shepherdsville, so you'd get home with them (but didn't; all 24 were exhausted a little south of Hodgenville - but along the way, not realizing you were a Monroe County style BBQ addict, you succumbed? And you asked your passenger to just reach in the back seat and pull off a tiny bite?
And then another? until a raging appetite had been rekindled, and by the time you passed the Edmonton stockyards, there were no leftovers for that breakfast-of-all-breakfasts: left-over, reheated authentic, Monroe County BBQ?
Remember those days? And how your early rationalizing calculations on leaving Tompkinsville, that you had saved so much on your grocery bill by driving to Tompkinsville proved erroneous?
Well, people can learn, and change, as Cher taught us in Moonstruck.
The bento box, in the accompanying photo, was created with leftovers which, in fact made it home, from 15 miles away in Adair County.
It served as a nibbling supper for two, with some additions which calmed the diabolically hottest sauce in Adair County - iced Prairie Farms whole milk, maybe from Adair County dairymen, on the side - with rye bread, a sweeter-than-an-apple thick slice of Vidalia onion, some of Mitzi's yellow squash & cucumber and onion pickles, sticks of asparagus for health balance, and the day's harvest of tomato from our bountiful garden.
Oh, by the way, the ev-yul scientist/chef behind the excruciatingly hot sauce, which yields an off-the-scales euphoria, goes by "Tim." A Texas boy who graduated from OJT Culinary School in Celina.
That's all we can say about that. - EW.
This story was posted on 2017-09-16 04:57:38
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