Memorial Day is always a special event at our house. Of course it is always the day to remember those special heroes who gave their lives to preserve our country’s freedom. Too, it is a day of gathering of friends for a warm celebration of companionship and rapport and good food.
This Memorial Day, B. J. and I opted for BBQ Texas Style Ribs dunked in JEB’s Old Fashioned Hickory Smoked BBQ Sauce as the entre to serve our special guests.
Our wonderful fun-loving guests would make their own contributions to the flavorsome menu.
B. J. and I worked hard to have things all tidy and ready for our visitors. I had the George Foreman ready on our patio and put the meaty ribs on around 3:30pm, set the delicate temperature, and adjusted the cover and ventilation to “que” the ribs to be tender and savory. Proper applications of JEB’s sauce would be like icing on a cake. Our goal was to be ready to eat at 5:00pm.
Shortly, the pungent aroma of ribs on the grill was saturating the air. It would take more than one cooking to prepare the ample supply of ribs but the state-of-the-art George Foreman could handle it in due time (we are going to do some charcoal grilling later).
Our guests began arriving around 4:00pm. Sonny and Cindy Doehring arrived first. Sonny and Cindy are members of our Sunday school class at St. Simons UMC. They, like B. J. and I, are travelers and have timeshares with the same people that we do—RCI and Wyndham. We have a lot to talk about when we get together. Cindy and Sonny brought a big dish of baked beans made from a new recipe, yummy.
Then came our astute Sunday school teacher, Bill Pickard and his adorable wife Anne with a bowl of her homemade pickled beets that were ever so toothsome. Bonnie and Vernon Langford pitched in their always delectable potato salad.
Next, our dear friends and walking-distance neighbors, Charles and Millie Adams showed up with homemade peach ice cream, watermelon, and coleslaw.
Our Memorial Day celebration was coming together in great fashion but the show was not over.
Charla Mobley (Cardy’s daughter) and her friend Chris from California produced a big, flavorful mixed fruit dish to the collection.
All the above added to tender and succulent Texas style BBQ ribs and B. J.’s strawberry pretzel salad, butter beans and blueberry cobbler made for a fundelicious fiesta in delightful company.
With everything ready and in place, Charles Adams gave the blessing of the meal and we dove into the fixings.
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