I don’t really eat them (texture issues), but they were everywhere when we’d cook outdoors. Grilling or barbecuing.

Usually the menu was brisket (burgers or steaks if we were grilling), sausages, greens, tater salad, mac and cheese, and beans. Sometimes we’d have chicken or ribs because I grew up kind of between the Central Texas and East Texas barbecuing traditions. But there was always at least one bean side unless someone decided to do black eyed peas instead. And more often than not it was refried beans because my granny always had a mess of pinto beans running around.

Charro beans? They were around, but when we had pinto beans my granny always refried them.

You must be from out east. Y’all have some tasty pork out that way! I’ve lived all over, and a buddy of mine who is also into cooking outdoors has also lived everywhere (partly military, partly just wanting a change of scenery). We brought back recipes and techniques from all over the US plus Kenya and Korea and have shared that with each other so that we can both enjoy the best from everywhere and mix and match whatever we want.

I love both the variation and the similarities that tie it all together. I also love the comradery that seems to be a part of all the barbecue cultures. It’s not just cooking. It’s an event where friends, family, neighbors, and communities can get together.