B.G. Woody: Red, White and Blue BBQ

Tag : fresh white onion

This most special day in the life of the United States calls for amost special meal and B. G. Woody who is living at the river thissummer is most kind to share two days early his plan to feed hisband, Big Woody and the Splinters, when they arrive to play the 4thof July bash at Georgia Veterans Memorial State Park.
 
As a bachelor living alone, Woody says, "I tried to learn to cookas much on the grill outside as I could. I love the outdoors andespecially being on the water. I fix dinner for the band when theycome in for rehearsals."

B. G., 52, was born and raised in Columbus, and graduated fromColumbus High School. After a short career as a drummer in aNashville artist's band, he moved back to Georgia and went to workfor the phone company. About 10 years ago he put the Big Woody bandtogether and started playing dates all over the south on weekends.
 
The Fourth of July holiday meal consists of four dishes: barbecueribs, spicy cole slaw, cowboy potatoes and fresh grilled in theshuck corn. "I always try to use as many fresh ingredients as possible and thisis a great time of year for that," says Woody as he displays theribs on his 25-year-old backyard smoker.
 
"The secret of the ribs is the simple rub I put together. Takeabout a quarter-cup of chili powder and add a teaspoon each of thefollowing: cumin, cayenne pepper, dried mustard, dried oregano,salt and black pepper. Then mix in a quarter-cup of brown sugar.That's it. Rub your ribs down and cook them up any way you want. Ilike to wrap them in foil and smoke them on my old Brinkman smokeruntil they're nice and tender. I like to use hickory chips for thesmoke, but sometimes I use mesquite, too for a southwesternflavor," explains Woody.