I wrote OT because the post is about cooking, rather than about Kuthe.

It was my nephew's 50th B-day celebration. We all went to a state park
campground. I had this giant cryovac thing of pork spare ribs. I bought it frozen over a week ago, and it thawed slowly in my fridge. The grill thing
was one of those ones with a cast iron grate, and right on the ground; it was
essentially a fire ring, but rectangular. It was not the sort of thing you cook two big racks of ribs on. Folks there were dubious, both that it could be
done at all, and if I would have the lasting power to accomplish it, both
because my typical go-to-sleep time is so early, and because I was drinking
beer.

The fire was hot, and there were flames fueled by the fat from the ribs, but I
kept at it, flipping them with a fork, and sometimes dousing the fire of
charcoal and seasoned oak with water, but by damned I didn't make it work
acceptably. They weren't fall-off-the-bone tender by any stretch, and there
was a bit of burndness, but not much.

I made the most of the resources that I had for cooking those ribs, and I
brought another thing that was a hit, chip dippy salsa, which was just 3 cans
of generic Ro-Tel, blended with 5 decent beefsteak tomatoes, a small sweet
onion and some salt. I rode out with my son, and he got to reacquaint with
his cousins after a few years. We've got an interesting family tree because my nephew married my wife's cousin, so my wife and I are
great-aunt and great-uncle, respectively to their kids and she is also their first cousin, once removed. She couldn't be there because she had to work,
but I have no doubt that the kinship ties were strengthened by this event.

--Bryan