So did you notice that the 4th of July has slid right by now, patron to the swift-ebbing current of time? It has indeed, along with the weeks and months that tally the years. Just like that, they have all slipped into our rear view mirrors. But this is life I’ve noticed; the further you get along in it, the faster it seems to go. Like a good movie, or a bowl of your favorite ice cream. Yup, and suddenly your baby is two. You know how it goes. And maybe this is why I’ve always liked BBQ so much, because of the time it takes to make it. It makes you slow down and take your time. The purposeful sort of time that one must set aside to render succulence from the fires. And therein lies the secret. Because there are faster ways, after all, that you can procure yourself some supper in this world, but none of which so poignantly affix themselves to the scenic path of life, like that of good and abiding BBQ.
So come with us now on a little meat parade and see for yourselves some of the things we’ve cooked up at the pit over this last 4th of July. Starting first with a rack of baby backs.
Here is a pit classic sure to let up on the accelerator pedal of life. Good ribs take 4 to 5 hours to smoke, which most days, is just right to get yourself out of that hurried mode of the city life. It is good therapy in the human condition to smoke ribs at least twice a month we’d wager. Maybe more depending on how fast your life is bouncing by. By golly you hurried soul, what’s your haste made of anyhow? You’re in a hurry and don’t even know why! So get yourself pit-side, and kick up your feet for a few hours and watch the smoke curl there, in your own private meatopia! Just watch how relaxed you get, and let the world spin on with out you by and by. You’ll be just fine, by this fire, where the smoke curls thinly into a blue and yonder sky. We started our extended weekend with just such an event, seasoned with our favorite rib rub from the great folks at Miners Mix. Did the ribs on the kettle grill via the snake method. If you’ve not tried the snake method before, we recommend it. Here’s a link to more of how it works in detail.
On our second day of the BBQ parade, I favored the good company of the Santa Maria Grill Attachment for the Weber kettle. Wings were the order of the hour, and the Santa Maria frankly rocked the pants off of it. Santa Maria style cooking is like a dance, and your partner, the fire, always leads. Fires are moody by nature, and the heat fluctuates, but the Santa Maria grill lets you raise and lower your meats with a commanding control in accordance to fires. It’s dancing with the flames, and a fabulous way to grill. If you’re new to the Santa Maria style, below is a link to a write up we did on it a couple years ago. It’ll tell you everything you need to know. And some probably some stuff you didn’t want to know.
By the third day of continuous grilling, I was getting a little fish hungry, so I picked up some sockeye salmon at the local market, marinaded it for 15 minutes in Miners Mix Salmon marinade, and grilled the fillets skin side down on the freshly oil Craycort grates. Yes, Miners Mix even has salmon marinade. It ended up being more of a paste tho, which really lent a great flavor to the fish. Wasn’t sure if I was supposed to scrap it off or leave it on. Obviously I went with the latter. Burp!
Day 4 Meat Lust
By lunch time on the 4th day of continuous BBQ I had only one thing on my mind – steak! And when steak is your chief quarry of the day, as any man knows, only one species will do. Rib eye! I remember little of this event as meat lust was in high form. There was salt and cracked pepper involved. A baked potato, I remember. And a Minnesota Twins baseball game up on the flat screen. Then there was a nap, belly-up, with steak juices not even dry yet on my chin. It was a good time, people, and we’ll just leave it at that.
Day 4 / Part II
By supper time of the fourth day of continuous BBQ, and after a commodious bit of “quality time ” in the little pit boys room, I was ready to embark on the 5th grilled meal in 4 days. This time it would be a pile of chicken thighs. As an experiment, I seasoned half in just salt and pepper, and the other half with Miners Mix Steak and Veggie rub. Both my wife and I concurred, the Steak and Veggie rub beat out the salt and pepper hands down. I know you must get tired of hearing this from us, but dang it, if you don’t have some Miners Mix in your spice rack, well you’re just missing out.
Thus we see the terminus of the meat parade as it comes sadly to an end. It did it’s job tho. It fed us primarily. Fed us really well in point of fact. But in quiet undertones it also slowed us down, which is the natural by product of any good meal. For when we take time to cook, especially outside, where we must kindle our own fires, we also say to ourselves and to the rest of the world that we’re in no hurry right now. That for a while at least, we will be putting meat to flame, and be doing very little else. No instant gratification here. This will take some time. And the longer it takes the better, because this is what we love to do. And why would we want to rush something that which we love to do. And by slowing down, we may also trick the hands of time for to hold the sun aloft just a few hours more, that which we would have missed out on otherwise being in a rush. That’s the kind of stuff you can pull off when you slow down and cook. That’s what we’re privy to every day, here, patron to the pit. Amen.