King Rivers is the type of gentlemen that you immediately feel related to, in the sense that he would look out for you and only wants good things to come for you, all while knowing the dumb shit that you’ve pulled throughout your life. These types of people tend to give the best advice. I think they crave the incentive of feeling like they’ve helped someone. This day I was lucky enough to be the recipient of some well-weathered advice.

Here’s a photo of King Rivers that ran in the Pensacola News Journal:

King Rivers is a 66-year-old gentleman with a knack for bar-b-q, and a work ethic that would make the 80-hour workweek jealous. Although he earned a good salary with a local railroad company, his aspirations of owning his own business led him to open King’s Bar-B-Q. He had a knack for grilling, bar-b-que to be exact, and after spending over 20 years with the railroad company, he retired and purchased a small building on the corner of Palafox and Maxwell (which was an old printing agency) and turned it into “King’s Bar-B-Q”. This was the beginning of something special, but unfortunately the end is near.

Frank Diaz and I went out to lunch a few days ago. He picked the place (King’s Bar-B-Q); and since he was paying I had no objections. He claimed King’s; which I had never been to, was the best bar-b-que in town and possibly the southeast. Frank and I consider ourselves grill flavor experts. We know what good grilling is, so I didn’t take this “best bar-b-que” statement lightly. My mouth started watering at the thought of this place. As we pull up you could taste heaven in the air. We ordered and sat to discuss what this guy was about and what was really going on with the sauce/ribs/chicken/white bread/etc.. After 5 minutes our food was ready at the “pickup” window, which is 2.5 ft. away from the “order” window (small place). Frank and I go from talking our heads off to pure silence. About halfway though my sandwich I tell frank this is now my new spot. I’ve found it. Best Bar-B-Q ever. Better than Dreamland Bar-B-Q which was my benchmark for many years. “Thank god”, I say out loud. Then Frank says, “Yup, it’s a shame this guy’s retiring. He’s closing the place down the end of January. “#*&$#$”, I thought. I get up and walk over to the pick-up window to ask this guy what he’s thinking and why the hell would he quit something that’s so damn good.

John King: Why the hell are you closing this place down?

King Rivers: Let me ask you something young buck. How old do you wanna be when you retire?

John King: Hmm, I’ve barely thought about it. I think 50-ish.

King Rivers: Son, I’m 66 years old. This is gonna be the second time I retire and I mean it to be the last. I wanna do things; you know? Fish, hunt, do things with my daughter and grand children. There’s more to life than slingin’ lunch all day long.

How can you think that way and still produce the best bar-b-q in town, I thought. It tasted like all of this guy’s heart and soul went into it.

He got quiet for a bit than grabbed a metal bar he uses to prop up the pick-up window, propped it up, took a deep breath and gave me what’s known in the south as a “talkin’ to”. I was in for some hard earned knowledge of life and how to live it. That’s when I knew, this place is as legit as they come. You can get the best lunch in town and advice on life from someone who’s lived it right.

King Rivers: Life’s all about possessions for you right now isn’t it?

John King: It was, well, it still is a little bit. I want nice things, but…

King Rivers: Nice things don’t mean shit, young buck. What means somethin’ is workin’ hard and getting to the point in life where you can take care of your family and yourself. I’ve been workin’ steady for too long. You ever owned an old car?

John King: No sir…

-His tone started that reflex we all have when we feel we’re in some trouble for something.

King Rivers: An old car always needs work. Parts are expensive, barely anyone can work on them, you have to treat them with a whole lot more care than a new one, and at some point the odometer will stop turnin’ over. I’m the old car and I have a few more miles to go. I’ll tell you exactly what I tell my daughter. Take 10% of every penny you make and put it away. A place where it’ll work for you. Before you know it, 20, 30, shit 40 years will have flown by and you’ll have something that’ll take care of you. It’ll let you do things with your life that you’ve always wanted. When you get down to my level (his age), you’ll understand that you gonna want to do things in life that you always sacrificed because you’re chasin’ that dollar. The question is, will you have some left over when you get to the end?

John King: I hope so Mr. Rivers. I’ll be back before you’re gone to give you some retirement money. Will I get some more advice?

King Rivers: If that’s what you call it, young buck. I’ll always give you what’s on my mind.

He pulled the metal bar from the window, smiled and waved.
Great guy, amazing food. This is, by far, one of the best Bar-B-Q joints I’ve ever been to. Here are directions to King’s Bar-B-Q. Go by and see him off right. I suggest the ribs w/ extra sauce.

Here’s the menu and a few other photos:

Chicken wings, who doesn’t love them? I have a love affair with chicken wings that has led me to try every wing joint across the country. Some spicy, some sweet and some tangy (that tangy that makes you cough if you breathe in before a bite); of which, I prefer tangy. The sauce is where it’s at. We all know that chicken is chicken. Free range, caged, injected with hormones, whatever, it all tastes the same. So it’s all in the sauce. Steak, however, is a completely different animal, literally. If you know a good steak than you know that salt and pepper is all a good ribeye needs.

Here is my recipe for the best chicken wings:

Ingredients:

40 chicken drummets (3 packs, they look like little drum sticks which gives you better chicken to sauce ratio, but any chicken will do)
Salt & Pepper
2 Cloves or Garlic
Half an Onion
2 cups ketchup
Half cup brown sugar
2 cups white vinegar
1 table spoon chili powder
4 tablespoons of favorite hot sauce (Cholula)
1 teaspoon cayenne pepper
Half a cap of liquid smoke (1 teaspoon)

Cooking Instructions:

Start by sautéing the diced garlic and onion to soften the flavors. Then add the ketchup and vinegar. Stir well. Then add the chili powder, favorite hot sauce, cayenne pepper and brown sugar. Bring to a boil then let simmer for 15-20 minutes. Then add liquid smoke and let simmer for another 5 minutes. Sauce is now done.

On to the wings: Put a small amount of salt and pepper on the wings before placing them on the grill. Get the grill to 350 degrees and place all of the wings on. Close the grill and enjoy a beer. Cook the chicken wings until they are done, turning and rearranging regularly. I’ll go 25-30 minutes with them. You get most of the fat out this way and the skin gets nice and crispy.

Take them off the grill and place them in a big bowl. Poor all the sauce on top and enjoy.
The big key here is not to baste the chicken while it’s cooking. It only burns the sauce and leaves a bad flavor. Add your sauce after the chicken is completely done. It’s that easy people. I hope most of you try this out for football Sunday.