[dtw]

This spring, we threw a rib party at the LeMons race at Summit Point. Between me, Tim Walsh, his wife, and another guy, we did up 70 racks of ribs. Over the three days it took to make that happen, we obsessed over food safety. My worst nightmare was the fear of waking up the next morning and seeing a long line of crew and drivers lined up outside the mens' room with a raging case of the squirts. When I crawled out of my tent the next morning, that was actually the very first thing I checked (no line or faint moans of colonic discontent, whew).

I don't get it either. I really obsess over it...I would say it my restaurant background from another life - but my wife is still in that game and isn't half as fixated on food safety as I am.