“THE BOSS SAID THAT HE’D BE BACK IN TWO WEEKS,”
Ricky Williams tells me as he scoops the perfect amount of chili on a hot dog.
“That was seventeen years ago. I’d been driving propane trucks. On my route, I saw this old man with a barbecue trailer. It had a ‘For Sale’ sign on it. I found out his health was not good, and that he was looking to get out. I bought the trailer and took over his corner.”
Ricky always appreciated good barbecue. He used to get together with his buddies and smoke a whole hog over a few cold ones.
Ricky keeps it simple. “There’s no fryer. You can get a glass of tea, but Cokes are in the machine by the ordering window.” For dessert, they proudly serve Moon Pies.
“A few years back, I built this kitchen with a takeout window.” As humble as it is today, “It was like going from a telephone booth into a mansion,” Ricky says as he taps the plywood ceiling. The ambiance is complete with satellite radio piping in the R & B.
Helping Ricky for the past decade is Cooter Baxter. She had been a seamstress, but then they shipped her job overseas. Not wanting to leave the area, she took a job at Hardee’s across the street. (Image 60)
Image 60: Williams’ Barbeque 15 Highway 98 East • Danielsville, GA 30633 • (706)795-5394
“I hated it. They treated me like a kid. I lasted only three months.
“I love everything about this job. This is the best job I ever had. I’ll never leave here,” Cooter says with conviction.
“If and when she ever leaves, I’ll be right behind her,” Ricky adds.
RICKY WILLIAMS’ HOT DOG CHILI
Image 61
Do not brown meat first! Combine all ingredients together. Cook on high heat until boiling, mixing to break up meat. Cover and stir occasionally on low heat for about 45 minutes. Spoon over hot dogs in buns.