The north wind whispered among the fields and streams, and along the water’s edge down by the pond. With mallards quietly afloat there, watching as I was, the tiny white flakes of snow begin to twirl down from an ashen-gray sky. It was fairly cool out still, for the first day of spring, cool enough that is, to heighten the simple pleasures found in close bandy to a beautiful chimney of coals. One of which I had one going just then, as a matter of fact, with my hands hovering over the flames. I tossed a small piece of pecan wood into the chimney, and watched silently as it took flame.
I have always enjoyed the lighting of the coals. The process of it. The initial pungent blast of sulfur from a match, the first plumes of wood smoke curling aloft, and of course, the sweet time it takes to do such things, inherent to wood fired cooking. Oh yes indeed, there is a veritable gamut of quicker ways to procure supper for your self, this we know, from: the venerable stove top, to the drive through window of a fast food place, or hark, even behind the spattered plastic door of your personal microwave oven. Yuck. But it all works I guess. It all gets you there. Let it be said tho, because it is true, nothing so raises the bar of edible succulence, quite like a lovely rack of pork ribs riding the low and slow train all the afternoon long.
Cooking with wood and charcoal is at once an exercise in patience. Many folk have not the muster to do this anymore, or even want to do it, it seems, courtesy perhaps of our on-demand society. We are contented in large part, with what we can get quickly, and have forgotten at times, the pleasure of the wait. That’s what I love about BBQ proper. The essence of it, right down to its smokey core, is something of jaunt on the scenic path. It makes you wait for it. You have to respect the journey. And it is within the time span of this enforced leisure where the magic keenly unfolds. Lets take a peak under the lid, and I’ll tell you a little more about it, and what we have going on for supper at the pit today.
Oh sweet rendering collagen, how I darling thee! You work best at your own speed, and no one can tell you otherwise. Indeed, one should not rush the natural processes of rendering pork. It is a snail’s progression in Pig Picasso, right before our eyes. Just let it go, people, low and slow, and do your very best to just stay out-of-the-way. They say every time you lift the lid on your smoker that you add maybe 20 more minutes to the cook. And I suppose it’s true. But I had to show you, you see, if not for to glimpse the savory baby backs, but I suppose also to add 20 more wonderful minutes to my cook. Oh yes, I like the sound of that. It is well with my soul. For here is an activity of which I sincerely do love, to tarry pit side neath wild skies and darting tweety birds, just watching the wood smoke spiral and world gently spin round and round. I could do this for the better part of the day. And I do mean the better part. So why then would any misguided soul seek to hurry through it. Never!
I fancy the process of BBQ. And I like that it takes a long time. Because I suppose it gives me an excuse to loiter in my man chair and do nothing at all. It is a common secret among men, you see, and the women seem to let us get away with it, that we are hard at work out here manning our pits! That wood smoke would not curl right without our wise and manly influence. Nor would the protein cook proper like with out our steadfast sorties to the refrigerator for something cold to drink. Indeed, it is simply a man’s duty to tarry by his puffing pit and assure quality control there. And for some reason the women accept this, and the men are just wise enough not to fight it. Blessed be the pit jockey, in fact, who’s pork butt spans half the day, and the evening shadows grow long before his feet. The longer BBQ takes, the more content we are.
I reckon I ought to digress for the moment’s sake, and tell you a bit about the ribs, since your here and all. Easy enough. Firstly, we whipped up a homemade dry rub consisting roughly of what ever we had lying around, which included the following:
Basic Dry Rub of Whatever We Had Lying Around
- Brown sugar
- Smoked paprika
- Onion powder
- Garlic salt
- Fresh ground pepper
- Ground mustard
- Cayenne pepper
*Amounts are left up to the pit master’s instincts.
After the membrane was removed, we thus slathered the rack in Worcestershire sauce, and promptly patted the spice rub all over, to and fro, and tip to tip. Whilst we were getting friendly with the ribs, the Weber Smokey Mountain was coming up to speed, to 251 degrees, with a good charcoal/pecan fire burning in its steel bowl. After a suitable pause to slurp the top off a manly beverage, we placed the rack bone-side down on the pit grate for to come to edible maturity there, amid the softly rising plumes of pecan smoke. Glory!
And now is when we wait for it. A pit keeper’s pleasure, if you will. And darn near our highest privilege in the smokey realm. Time to settle in somewhere fair, splay our feet upon gentle inclines, and relish for once the noble feeling of not being in a rush. To let up on the accelerator pedal of life, and just be… To commune with the aromas of perfectly executed pork, that which we usher by the hand unto the enchanted land of succulence.
In closing, I am reminded of the late Colin Fletcher, of backpacking immortality, who once coined, and brilliantly so, “Anything that is worth doing, is worth doing slowly”.
So it is, Mr. Fletcher. And so it is with BBQ also. Amen.