The term “barbecue” is a topic of much debate around these parts — in Oklahoma, having a barbecue is much different from eating barbecue. Serving slow, smoked meat is the only acceptable meaning of “barbecue” here, grilling hot dogs and burgers is not the same thing.
Image via thepioneerwoman
I know all of this because I’m, without a doubt, a “barbecue wife.” My husband has a smoker in the back yard, and he’s not afraid to use it. I’m just glad he hasn’t purchased a giant smoker that you hitch up to a truck…yet. I shudder at the thought of where we’d put that thing.
Nevertheless, we enjoy having friends over to watch football and eat some delicious ribs — I have to brag now, he really knows what he’s doing. And we had so much fun this weekend at one of our favorite events, The Art of Barbecue festival, which benefits the Arts and Humanities Council of Tulsa.
Competition barbecue teams from all over the country head to Tulsa to smoke meat all night, so we can enjoy their efforts. This year it was held in downtown Tulsa, and a huge crowd showed up to sample.
That said, it got me to thinking: I need to step up my presentation this year. I’m not one for an elaborate barbecue party — no need for handmade labels here. The food gets gobbled up pretty quickly, and I’m not delusional. I know that when the game is on and meat is served, presentation means very little to boys. Still, I found some more attractive ways to serve side dishes. I enjoy making baked beans and serving all the necessary sides.
Just because meat is not pretty, doesn’t mean the spread can’t have some attractive touches.
Have a great fall barbecue!
Image via Country Living