Happy Thanksgiving, readers. In honor of the holiday, I’d like take a few minutes to consider all the things for which I am thankful this year. Here’s my list, which I present in no particular order yet numbered to give the appearance that significant time went into preparing it.
- I give thanks that swine flu is not transmitted via barbecue.
- I am thankful there are still a few dozen barbecue joints in NC that cook the traditional way over wood coals (alas, there are many hundreds more that do not).
- I give thanks that a couple of the wood-cooked barbecue joints are run by young guys who I hope will be in business for a long time.
- I am thankful that, after tasting barbecue all over North Carolina, I still think my local joint ranks among the state’s best.
- I am thankful that there are people out there–like you–who think reading about barbecue is interesting (at least relative to preparing TPS reports, or whatever you are supposed to be doing when you visit this website).
- I give thanks that The Rib Rabbi’s family will be joining my family for Thanksgiving.
- I am thankful that the out of town guests joining us for Thanksgiving have requested that barbecue be served alongside the turkey (though this may indicate nothing more than a distrust of our ability to cook turkey).
- I am thankful that Steve Raichlen’s Up in Smoke newsletter this month featured a recipe for barbecuing turkey.
- I am thankful that my wife is willing to let me risk ruining Thanksgiving by barbecuing a turkey for the first time.
- I give thanks that my 2-year old daughter is not old enough to physically restrain me from eating two barbecue lunches in one day.
- I am thankful that the makers of Tofurkey, still reeling from the soy flu epidemic, have yet to produce soy barbecue.
Thanks for reading and have a wonderful Thanksgiving, whether your meal features turkey, tofu, or barbecue.