Grand Ole Opry fixture Marty Stuart rolled into East Texas on November 9th. We filled him up on steaks, and he took to the stage. A beautiful Sunday afternoon was the setting for grilled steaks and amazing music at the Polk County Commerce Center. It's not surprising that when I asked Chris Ward of Massingill's Meat Market in Lufkin to pick 25 of his finest ribeye steaks out for me he didn't even flinch. He did however crack a smile when I told him that I would be cooking them for Marty Stuart: "Yes, that Marty Stuart."

Steve Rixx joined Kelley Watson, Ricky Holbrook and me as we set up for the afternoon cook. Now, if you know anything about me, you know I take pride in my barbeque and I was pleased with the meal we served up for Marty and his band. One thing troubled me though. "One thing would make this perfect... Ketchup." Did I just hear those words come out of Marty Stuart's mouth? Ketchup on that beautiful, perfectly seasoned and cooked to order (medium rare) ribeye steak? The guys and I looked at each other and walked quietly to the kitchen.

The meal over and the band backstage preparing to take the stage, we made one more pass through to check for any forgotten items when Marty stepped into the hallway to thank us again for "and excellent meal." That's when Ricky spoke up. "Mr Stuart, can I ask you one question?" "Sure." "Ketchup on your steak...?" Now, you need to understand that Ricky is a pretty big fella and a full head taller that Marty Stuart. Marty looked up at him and smiled. "It was for dippin' my biscuit." Thanks for the great night Marty.

Kelley Watson
Kelley Watson