We attended our last Rib Cook-off today. This one like so many in the past was all about barbecue sauce and roasted ears of corn, looking for a place to sit and eat that may or may not have a little bit of shade or somewhere to set down your sampler tray. And this year, like every year in the past I’ve left the dental floss at home. But that negligent aspect aside, it is the smell and the taste of well done barbecue and sweet and tangy sauces that has kept us going back year after year after year.
The Rib Cook-off is but one of the many events hosted in the Reno-Sparks area that we will miss in the years to come, yet as any good organizer knows you cannot add something new without letting something go or you just end up with chaos.
So we said our farewell to the Rib Cook-off with a sampling of excellently cooked and basted pork ribs, roasted corn on the cob, Alan indulged in a bit of deep-fried peaches with whipped cream shared with our son Nick who came along to spend a couple of hours with us out in the smokey, barbecue-flavored haze that is Rib Cook-off.
The foodie in each of us is pleased and our inner organizers plan to substitute barbecued ribs for the annual horse race in Siena in 2013 to keep life balanced and free of chaos while accepting that we will do without the familiar and embrace the unknown as we prepare for a future abroad.