Posted on 10/31/2006 7:39:21 AM PST by aomagrat
Hank Williams Jr. has a question for prime-time football fans: Are you ready for some football?
Robin Hudson has a slightly different question: Are you ready for some barbecue?
Hudson, you see, owns Hudson’s Smokehouse in Lexington, and for the past three years, he has made a trip to Denver to serve his special brand of South Carolina barbecue, ribs and fixings to the crew of ABC’s “Monday Night Football,” which includes broadcaster John Madden.
That crew switched over to NBC’s “Sunday Night Football” this season, but Hudson still made his annual trip to Denver on Oct. 15 for the weekend of the Broncos game against the Oakland Raiders. Then he picked up an additional game last weekend when the Sunday-night game of the week came to Charlotte for a clash between the Panthers and the Dallas Cowboys.
All right, I know what you’re thinking: What is a guy from Lexington doing serving his barbecue to John Madden in Denver?
It’s very simple.
Keith Kice is the engineer-in-charge for “Sunday Night Football.” He also is Hudson’s brother-in-law. Hudson’s wife, Barbara, has three brothers who live in Denver. Those three factors allow Hudson to do this unique catering gig at a big party each year at Kice’s home.
Hudson isn’t one to brag.
“To me it’s not that impressive. It’s being in the right place at the right time and knowing the right people,” he said.
He’s being modest, of course. If the food weren’t any good, a return invitation wouldn’t be forthcoming. Tice, who runs the behind-the-scenes truck setup at the games, knows he’d hear about it if the camera crews, technical people and drivers weren’t pleased.
“Everyone says it’s the best barbecue they’ve ever had. Everybody totally raves about the sauces Robin makes,” Kice said.
Hudson whips up a huge spread of barbecue — with three types of sauces to choose from: a vinegar based, a mustard based and a tomato based — to go along with the ribs, fried catfish all the trimmings you’d find at a classic Southern buffet.
“The funny thing is when you give them hash and rice,” said Hudson, who enjoys the looks of folks getting their first taste of it.
Kice said that this year, Hudson threw in a new touch with bacon-wrapped marinated quail. An initially reluctant crew made short work of it.
“Once they tried it, that pan was gone,” Kice said.
Hudson said the crew members have given him nothing but positive feedback.
“It’s great. They love our food,” he said. “They couldn’t wait to get back to Charlotte and eat it again.”
One year, Hudson even got to meet Madden, who is well known for his voracious appetite for both football and food.
“From everything I’ve seen and heard, he’s a great guy and pleasure to work with,” Hudson said.
Kice noted that Madden’s driver, Willie Yarbrough, was especially pleased to hear that Hudson’s food would make an encore in Charlotte. Hudson is thrilled to be spreading the gospel of Southern barbecue.
“There’s something about football and barbecue. It’s a Southern tradition,” Hudson said. “Anywhere in the Southeast, barbecue is what tailgating is all about.”
Hudson still chuckles about the time he was invited to a tailgate party before a Green Bay Packers game at legendary Lambeau Field. He was more than a little surprised at what his Wisconsin friends called “a barbecue.” They were doing nothing more than grilling hamburgers and hot dogs.
“It was good, but it wasn’t what I was expecting,” he said.
Like most good Southerners, Hudson expects barbecue to include a large hog in some form. In business for nine years — he recently expanded his Sunset Boulevard location to include indoor seating — Hudson says barbecue has been very good to him.
“We cater all over South Carolina and North Carolina and parts of Georgia, actually. It’s really been amazing. The restaurant has done great,” he said. “There’s a whole lot of love we put in our food.”
He has done his share of catering for the USC (University of South Carolina) football team. And he feeds the crowd in the Letterman’s Lounge at USC home games, another place where football and barbecue are a perfect fit.
One thing is for sure. When it comes time to put the two together, Hudson is always ready.
Burgers and dogs ain't BBQ. BBQ is pork, mustard based, and delicious.
c'mon...you don't ever like brisket?
The fine swine. ;)
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