About 3 or 4 times a year my family would have a barbecue on a Sunday night. They only day Dad had off. They'd invite the rest of the family or friends. My dad was in charge of the meat. Mom made the fixin's,,,,garlic bread, baked beans and potato salad. We always had a 50 gallon drum that was made by a customer. My dad, as most of you know, owned a grocery store and was the butcher. We ate whatever was left over in the market since he cut everything fresh in the mornings. But, for his barbecues, we got the good stuff. There were inch thick steaks, 2 inch pork chops, spareribs, chicken halves, and big, 4 inch long smoked link sausages. The sausages looked like what you see as hot links now, but were not highly seasoned(no, not brats. In fact my yankee brother-in-law liked them better than brats.). He had a secret ingredient that set him apart, Woodies Barbecue Sauce. He'd slather it on everything. The links were special to him. You know how hungry you get hanging around the grill smelling the meat cooking? Dad used them to satisfy the eager eaters. Everybody hung around in the backyard,,,the kids playing on the swing set and running around and the grownups drinking beer and talking. When everything was done, Mom would bring her fixn's out and everything was set on a big white wooden picnic table. It was great sitting at the big table eating some of the best food ever made.