Andrew Lay and John Richards demostrating the art of taste at Labadie Pig Gig in Bay City. Photo by David Defoe.

Traveling all the way to the Smoky Mountains, Tennessee and back, To Dine For's Andrew Lay and WKCQ's John Richards deemed it vital to get into the heart and soul of BBQ to develop their own exquisite blend.  It was not an experience for the feint of heart - following powdered paths of paprika into dark foreboding trails; discovering the skins of sacrificed tomatoes dripping from ancient walls of volcanic stone; discerning the many distinct and divergent varieties of legumes on little, if any, sleep.

Creating and tasting different blends of BBQ sauce all day over freshly cooked ribs was a tough job, but someone had to do it.  So Andrew & John ate around the clock until they formulated a masterpiece to bring back to Michigan for the Celebrity Rib Cook-Off at the Labadie Pig Gig in Bay City.

Our sauce was well ahead of its time as evidenced by us not taking the cake in the competition.  We are proud to announce, however futuristic as our taste buds may be, in just 2 short hours our team raised over $400 for Cory's Place in Saginaw, who work hard towards a great cause of getting kids off the street.

To Dine For would like to thank John Richards from WKCQ, Gloria and the entire Big Boned BBQ crew, as well as Wendy Dore and the Pig Gig staff for giving us the opportunity and adventure of developing our own unique blend.

Adventurous words by:
Andrew Lay

P.S.  Stay tuned as we prepare to launch a new set of features for To Dine For that will allow for more advanced searching and sorting of our area restaurants, their menu and services.