Rick Millians

Rick Millians

I guess this comes under the heading of “you can’t please all the people all the time.”

A couple of weeks ago, I wrote about how much I liked the Brunswick stew at Fox Bros. Bar-B-Q in Atlanta. I made a reference to the Fox brothers being large guys. I said I’d be large (I should have said larger), too, if I kept eating too much French toast — one of the dishes at another restaurant I mentioned.

Boy, did I ever get taken to task by the Director of Communications from a big-time public relations firm that represents Fox Bros. Bar-B-Q. (I guess they’re big-time because they have offices in Atlanta, New York and San Diego.)

What did the size of the Fox brothers have to do with the quality of their Brunswick stew, they asked?

Well. Excuse me.

The last time I checked I have never seen a BBQ place called “Skinny’s.” (Maybe there is a Skinny’s restaurant but I bet they don’t have a skinny cook.)

But I have eaten at a place named “Heavy’s Barbeque.” It’s in Crawfordville, just off I-20 between Greensboro and Augusta. Try it sometimes.

In fact, I’ve seen a Fatz restaurant. A Fat Shack. A Fat Frank’s. A Frank Fat’s. And a Fat Freddie’s.

Maybe it’s just my Southern-ness showing but eating BBQ at a place called Heavy’s adds to its authenticity.

Besides, I didn’t make up any nicknames for the Fox brothers. I didn’t call them an appliance, like William “Refrigerator” Perry, the former Clemson and Chicago Bears star. Nor did I call them a room, like Nate “The Kitchen” Newton, the former Dallas Cowboys offensive lineman.

I just said they were large. Large runs a big gamut, from large to X-Large to XX-Large to XXX-large. The late wrestler Andre the Giant was Triple-X large. Manute Bol, the 7-foot-7 former NBA player, also was large in a different sense.

Jordan Davis, the Heisman-Trophy-candidate defensive tackle for the Georgia Bulldogs, is also large. The way he clogs up opponents’ running games, I’m glad of it. Georgia coaches say Davis is just right, if he stays below 350 pounds.

And I’m not saying all good chefs (or Food Network hosts) must be large. Some are. Some aren’t.

Guy Fieri looks larger than when he first started on “Diners, Drive-Ins and Dives.” Rachel Ray got larger, until she lost 40 pounds.

They’re around great food all the time. Whaddaya expect?

Even Padma said she gains 10 to 15 pounds in six weeks of filming for the TV show “Top Chef.” She says it takes her 10 to 12 weeks to lose that extra weight in a healthy way.

I don’t know how chefs like Bobby Flay stay so slim and trim.

Well, actually I do. Move more. Eat less.

I did it myself a few years ago. I had ballooned to 230 pounds — way, way too much for someone my height. I lost 50 pounds down to 180. I stayed around 180 for three or four years.

Then I retired, had a hip replacement, moved less and ate more. The kitchen was too convenient.

I’m tipping the scales at 200, so my New Year’s resolution is to get back down to 180.

The preacher at church the other night asked us to list things we’re thankful for. I said fried chicken. Yikes! I’ve got to get off this fried-food train. Care to join me? But I’m not crazy. I can’t start cutting back the week before Thanksgiving. The first of the new year will do nicely as a starting point.

At any rate, if the Fox brothers are offended that I called them large, I apologize. (Although, I think it was just the PR person who was offended.)

But the next time I’m in Atlanta and want to eat BBQ, I’m going to Fat Matt’s Rib Shack.

It’ll be a lot less complicated.

Rick Millians, a 1970 Baldwin High graduate, worked at newspapers in Georgia, Ohio and South Carolina before retiring. Reach him at rdmillians@aol.com.

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