Gary heaved the first big pot off the stove and set it on the counter to cool until he could get the ribs out and drench them in his special barbeque sauce. Then he went back to the stove for the second pot, the one with the chicken. These tasty meats were his specialty. His recipe and system were not quite Deep South and not quite traditional New Mexico, but he’d never had a complaint. Usually the ribs and chicken were the first dish to vanish at one of his barbeques.
His sisters and sisters-in-law would bring pots of beans, enchiladas, tamales, salads, desserts and tortillas. Probably hot dogs or hamburgers for the kids, and maybe a surprise or two as well. Friends would all bring their favorite regional or ethnic dishes, and the variety would surely tempt even the pickiest eater.
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