Ribs and Yard Birds

The sun finally clawed it's way over the horizon just an hour ago, and my bloodymary sits sweating and waiting. From my kitchen window, I see a great expanse of green grass, and uncounted huge corporate 'hospitality' tents. The Woodstock generation is all grown up, has adopted golf as it's new religion, and will be descending on us tomorrow for the Barclay's Golf Tournement. Fifty thousand strong they will come in Saabs, Mercedes, and Volvos. They are going to clog our streets, and annoy the hell out of everyone....except me.

One of the great things about having a smoker is that occasionally a friend who owns a bar will ask you to come over, hang out and cook ribs....all week long. This just amazes me. I get to hang out at a bar all week long and cook ribs. He's hopeful that some of our locals will find their way to KC's Korner for a cold one and some ribs. I'm thinking this is a hell of a good idea.

KC's is a great little bar. Twenty years ago, it was a biker bar. It's no longer a biker bar, and today, it has the best food in town. It's clientele is an ecletic mix of locals, and imports (me). It's like 'Cheers', but without Kirsty Alley. I'm setting the smoker up by the new 'patio', and will be doing ribs everyday. I'm going to do them as if we were in a competition, which means I'll be mostly sober for most of the week.

So, beginning this afternoon and going for 7 days, there are king hell, championship quality, Memphis style, dry rubbed baby back ribs at KC's.