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My kid asked why we don't just get ribs from the restaurant anymore
We were cleaning the smoker last weekend and my youngest pointed at the grease bucket and said it looked gross. He asked why we go through all this when we could just pick up a rack from that place in town. I told him about the 14 hours for a full packer brisket, the smell of post oak at 3 AM, and how his grandpa taught me to wrap in butcher paper. It hit me that the work is the whole point, not just the food. That slow process is what connects the whole thing. What's a simple thing you do that keeps the tradition feeling real for you?
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verar2121h ago
That slow process... it's the real meal.
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Man, that reminds me of my dad's old cast iron pan. He'd spend an hour just cleaning and oiling it after breakfast, and I never got why until I tried it myself. The routine of it, the feel of the rag in your hand, that's what makes it his pan and not just a thing from a store.
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