You’ve got to go right now and read this hilarious article about Bad Byron’s Butt Rubb and Unca Duke’s Geaux Jus in Emerald Cost (sic ) Life. I’ve had Geaux Jus in the pantry for a while and figured it for a high-end hot pepper sauce, which it is. But the story adds value, or at least, laughs. And it’s good stuff, I have to admit. It was great on fresh, tender turnip greens tonight. The greens were part of the bounty Buck and I picked up from the Panhandle Fresh farmer’s cooperative truck this afternoon. I grilled some marinated center cut pork chops (from the Mustard’s Grill recipe for Mongolian Pork Chops). Yowee they are good. The marinade is a rich mix of hoisin sauce, Tabasco, Chinese black bean sauce with garlic, chile sauce with garlic, scallions, ginger, Tamari soy, sherry vinegar, rice wine vinegar and maybe something else, I can’t remember. The other stuff we picked up from the truck included pink-eye peas, okra, purple-top and white-top turnips. (I cooked both the roots and the greens. That vile-looking liquid in the dragon-fly cup is turnip green and smoked turkey leg pot liquor. Stuff will make you live forever, or at the very least grow hair on your chest.
Well, I got to go. As Byron Chism, founder of Bad Byron’s Butt Rub, says, “A little Butt Rub makes everything better.”