“Barbeque, sliced beef, and breadRibs and sausage and a cold Big Red…”If you know the barbecue anthem from Robert Earl Keen’s fifth album, Gringo Honeymoon, you can probably finish the rest of the song in your head. For the uninitiated, it might sound like the perfect order at your favorite smoked-meat counter. You’ve got the Texas trinity, a Texas-born sugary drink, and the ubiquitous slice of fluffy white bread.The song “Barbeque” has been a longtime road trip companion of mine for obvious reasons. It’s also with me before I’m being interviewed, when I need to break the ice by belting out a few lines before they’ve had a chance to start recording. The first time I consciously sat with the meal in front of me…
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