Arlo and Janis by Jimmy Johnson for August 30, 2019

I understand the thought, but even as a child it never made sense in the literal manner of why the Little Red Hen was making bread in the first place. The story did prepare a child for the real world of “Team Projects” both in school and at work where one person ends up doing all the work and then everyone wants “their” chunk of the glory.

Arlo, that’s what ice cold beer is for.

Well, that’s just great. It’s 2:15 a.m. and now I’m hungry for ribs.

Janice, of course.

I use the 3-2-1 method for ribs. Never fails. Sometimes I make them to the falling-off-the-bone stage, sometimes I leave a little “chew” in them.

Oven. 300 degrees. 2 hours. Stay in the A/C.

Ribs need low and slow smoking, not grilling. They should take six hours or so and not require much babysitting.

More than you ever wanted to know:https://amazingribs.com/best-barbecue-ribs-recipe

http://www.shortkidstories.com/story/little-red-hen/

Never done ribs and I only recall one time someone made some for a BBQ. Smoked brisket is another story.

If the position of the sun in panels 2 & 3 is a proper indicator, Arlo had his grill at a correct (low) temperature for a number of hours, as one does if one knows ribs – but he put the sauce on in panel one; those ribs are not going to be good. Sauce for the last 15 minutes or so only!

In my family mom did all the prep work and clean up while dad just grilled it. And yes, he talked like he had done it all himself and she should thank him for all his work.

Adam Newman, that’s who…

“Not I, go ask the cat.”

“Not I,” said the vegan on a diet.

And let’s ask for Janis sake….what EXACTLY could she have done to help you, Arlo..all I can think of is fivestrings’ idea…cook at night.

I dearly LOVE barbecued meat of any kind, but Americans insist on using sweet sauce on their meat. Ugh!

One of the characteristics of rotten meat, even if it’s NOT riddled with fly larvae (maggots) is that it becomes “sweet-tasting” to some of us! (that’s what the “sweet” flavor of most grilling sauces indicates, to me, and I keep expecting to find crunchy little white bits on my ribs, as a consequence.)

One of the main reasons for the development of “sauces” was to attempt to hide the spoiled food that needed to be used up – the French were masters at this!

(One day I’ll explain how the French became proficient at manufacturing perfume, as well – but NOT on a full stomach, please.)

I will, I will.

Who says you can’t start early in the morning or in the evening?

Arlo isn’t sharing, like the lil red hen