BEAVER/DUFFY WEDDING MINUS 2 DAYS --EVENING

Nice People, Great Wedding Karma

Dinner and a View

On Thursday evening, October 11, family and friends attending the wedding were treated to some Coastal Georgia hospitality.  Jack and Jay hosted a fine South Georgia Barbeque for the couple.  While the wedding is still two days away, many guests had already made it to St. Simons Island and were able to attend.   Jack and Jay have a very nice house making for an elegant reception venue.  The home reflects Jack’s exceptional golfing career and the many memories of a loving family.   

There were so many nice people at the Lumpkin Barbeque, it occurred to FOG that Anna and Dan are very blessed to have the support of so many loving family and friends.  We are fortunate also, since most the people at the party are also our own family, in-laws-to-be, or friends.  It makes such a difference in one’s life to have persons of worth as friends; people who love and look out for each other; parents who set good examples and do their best for their children;  and children, who in turn, honor and respect their parents.   Look closely at the next gathering and you too will see these traits in the people attending the Beaver/Duffy Wedding.

Jay at Work
(Sorry no Susie picture with her deviled eggs)

Since no more weddings were scheduled, FOG was not sure when there would be another chance to have Susie’s world famous deviled eggs and fine South Georgia barbecue.  He had two helpings of everything.

Of course Jay’s barbeque was superb, but USMC Don may have to bring his barbeque pit on wheels so that we can have a face-off between North Carolina’s vinegar-based barbeque and Jay’s South Georgia barbeque.  

Jay had three sauces, two tomato based and a mustard-based one.  Tomato based sauces, are the most popular in most of the South.  Each barbeque pit master has his/her own special ingredients.  The mustard-based sauces popular in many parts and generally coinfined to South Carolina, are due to German influences. 

USMC Don shared that he leaves his pork  in the vinegar sauce for added flavor.  This reminded FOG that in a “Cuban” barbeque we also marinade our pork in a sour orange juice and spices (mojo) which is kind of a vinegar-based.  Perhaps we need to have a Georgia-North Carolina-Cuban/American face off and really compare the differences in barbecue.  As further side note, most etymologists believe that word  barbecue (barbeque) derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida.  The word entered European languages in the form barbacoa, from the Spanish, and translates as "sacred fire pit."  http://en.wikipedia.org/wiki/Barbecue  

Well the barbecue lesson is over and we move back to the happy couple and their party.  Below are more pictures from the evening’s festivities.

Mike is tending bar and Tom the Earl of Coors Light and his older brother
Tom the Often Wise are regular patron.  Colonel Gary looks-on, but the photographer after two drinks plus an
earlier Madras, missed most of Gary in the shot.

The Three Musketeers
 




Reverend Randy, Dan, and Anna take a moment during the party to plan
Saturday's wedding ceremony

A fire pit and University of Georgia logo, welcome guests to the backyard in the evening.