Two Men, Two Pits and a Blog

The Long Way Home: The Art and Play of BBQ

“At the heart of all good BBQ, is a soul on the scenic path”

It is sweetened by the passage of time. BBQ. Here is a form of cooking, where the whole of the out-of-doors is at the threshold of your kitchen; and where the wood smoke gently rises, you will find your journey in the smokey arts. Pit keepers spanning this country-wide, and the world over, find poetry in the flames, fellowship in the coals, and contentment in their bellies where BBQ is concerned. It is not just for the food, you see, that we aspire for the pit. It is the journey also, which is half the fun.


To BBQ proper is to release yourself from the grinding cog of societal cares, the urban rush, and our inbred bondage to the clock. Brethren of the coals, we are smitten for the hour hand, and to see just how slowly it can make its appointed rounds. Indeed, we are in no hurry at the pit. We are there by and far, but to extend our craft, and up our loitermanship,  under lovely skies, and soft breezes. To let the unruly collagen in our lives dance at 225 degrees whilst bathed in smoke and sweet time, and in that time, rendered a tender opus closer to thee. And let it be said, there are a vast many more expedient means in which to cook our supper.  And be sure of this also, we will do our utmost to avoid them. For we love to BBQ. It’s as simple as that. And why would anyone, of rational mind, fancy to rush along something of which they so fiercely love.  If you’re in a hurry, use the microwave.


So we grill, smoke and BBQ, over real wood and charcoal, because in part,  it is slower that way. And forsake the methods that which clutch dearly the hands of haste.  To BBQ is to take the long way home, on purpose. And at the heart of all good BBQ, is a soul on the scenic path – where rainbows, tweety birds, and pale-blue moonbeams reside. Our goal you see, as pit keepers, is not only to procure the best possible and most succulent culinary end game we can,  but also if we might, to dutifully grab that ever-slipping sun by the tail, and hold it steadfastly there, hemorrhaging in a pastel sky. Bending the fabric of time, for to suit our souls, and with any luck, to extend the moment for the moment’s sake. For we love to BBQ, you see, outside, and in the prettier places, doing that which is well with our souls.


The art and play of BBQ, like a fine wine, ages adeptly in the root cellars of our minds. It is sweetened by the passage of time.  And with every cook, and kettle of dancing flame, memories are formed. With every fold of season, and another empty charcoal bag, memories tally. Memories gently forged at the cusp of a loved one’s saucy grin, amid the banter of nature, and the cool, steely grass. And it turns out, the more we do it, the more we show up at the grill front and dare to procure our spoils slowly there,  the better off we seem to be. Because in a world of instant gratification, it slows us down, you could say, and places roses in our hand. And after a while at this, it eventually even becomes clear. That not only is BBQ real good, and pleasing to the belly, but the means of getting there is even better still.  It is good for us. And this is the way, perhaps, it was always meant to be. This and a few other things, when we choose the long way home, and the hickory-scented plumes which tarry there. Amen.

29 responses

  1. Love the way you’ve applied philosophy to Barbecue. You’ve got me craving my childhood, and some serious brisket! Great job!

    August 26, 2013 at 5:55 pm

    • Thank you. Yes, bbq is good for such things as thinking, meat, and thinking about meat.

      August 26, 2013 at 6:13 pm

  2. Well said. Spring is just around the corner over here, bringing warmer weather and the start of bbq season. Come summer nearly all our evening meals will be prepared around our bbq. Such a lovely, relaxed, communal way to eat.

    August 26, 2013 at 5:59 pm

  3. Great piece of writing, there is poetry in the pit and you my friend are the poet laureate. really enjoyed this.

    August 26, 2013 at 8:17 pm

  4. So beautifully written. Such tenderness of the heart. You had me at taming the unruly collagen. A foodie’s foodie. Thanks for the read.

    August 26, 2013 at 8:49 pm

  5. I think it is safe to say you have found your art, no?

    August 27, 2013 at 2:44 am

  6. Liberty of Thinking

    And you still don’t think all this should make it into a book?
    Sorry folks, once in a while, I have to be brave…
    If you think I crossed a line you wouldn’t want to be crossed, please do erase this comment, and accept my sincere respects!

    August 27, 2013 at 3:46 am

    • Golly. What are we going to do with you, old boy. At once you are always a word of encouragement, and a beacon of what could be. At least to us. Thank you sir.
      Yes, deep down, it is our goal to compile a book of pork and prose some day. Being the first book, we just got to figure out how to do it is all. And worse yet, what to entitle it! Got any good title ideas, Mr. Liberty of Thinking?

      As always, you are point-blank awesome, and we thank you for your support!

      Eat meat.


      August 27, 2013 at 9:02 am

      • Liberty of Thinking

        Oh, hallelujah! Sing ye applewood and honey smoked ribracks, for the prayers of the hungry have reached the fridge and spice jars of hope!
        I shall endeavour with every lick of the screen and dreams of proper barbacue to come up with a title worthy of a dripping palate!
        And meat shall I eat, as sayeth the rhyme!
        Amen Reverends:-D

        August 27, 2013 at 9:10 am

    • Nick Trandahl

      I concur! Such a book would find itself a lofty home upon my own bookshelf!

      August 27, 2013 at 10:54 am

  7. Nick Trandahl

    A great post! My favorite part was ” Pit keepers spanning this country-wide, and the world over, find poetry in the flames, fellowship in the coals, and contentment in their bellies where BBQ is concerned.”
    Great prose there. Keep up the grand savory work!

    August 27, 2013 at 10:55 am

    • Hey, thanks much, Nick. Like wise unto you!

      Coming from you, we take it to heart. Cause you kind of know what your doing, seems like. And we would suggest our readers check out some of your work too, at, Good stuff, iffin you don’t mind supremely crafted prose.

      Thanks Nick!

      August 27, 2013 at 11:04 am

      • Nick Trandahl

        Wow! My thanks!

        August 27, 2013 at 11:09 am

  8. You made me hungry!

    August 27, 2013 at 12:29 pm

  9. Food, literature and philosophy. Great work guys.

    August 27, 2013 at 2:29 pm

    • Well, we try to give the full-meal-deal here at the pit.
      Thanks Adam!

      August 27, 2013 at 3:38 pm

  10. laurie27wsmith

    The Zen of BBQing, the romance of the ribs how can we not be moved by the verbosity that draws vegans away from their veges? Where the humble beef patty becomes venerated and the porterhouse is praised. So don (the apron) the raiment’s of worship and pick up the tongs, it’s time to light the fire.

    August 27, 2013 at 7:14 pm

    • Now that was a stunning contribution to our meaty archives! Always a pleasure when you chime in. Thanks Laurie!

      Now I have to go look up a couple of your words. Wow!

      August 27, 2013 at 8:18 pm

      • laurie27wsmith

        Thank you, I can’t let you guys have all the wordy fun. You’ll find the dictionary under the menu books. 🙂

        August 28, 2013 at 6:55 am

  11. Liz

    I have nothing to add to the existing comment thread! (but you know I’m going to try anyway, haha). Everything they sad: zen, poetry, pit philosophy, et. al. Beautiful piece of work.

    Also, want to put my name in the hat for recipe editor when you get that book going. (that’s my day job:

    I totally work for bbq! (and cocktails and craft beer 🙂 )

    August 28, 2013 at 11:54 am

    • Oh yes, we fully expected you to chime in. Wouldn’t be the same around here if you didn’t. You’ve become a fixture! And don’t worry, you are still our #1 commentor. But you may have rival, lurking in the shadows. Laurie27wsmith is quietly catching up.

      Thank you kindly for the offer of your editing services too. We definitely want to do a book some day, and who knows, we might contact you on that. Still figuring out what all goes into making a book right now. We’re rookies on that.

      Thanks Liz!

      August 28, 2013 at 4:41 pm

      • Liz

        oh, goodness. I would never try to out-comment a worthy competitor. And am not looking for first place (unless the award is grilled by the Patrons). I’m here simply to convey my appreciation for your lovely prose and also the inspiration you offer.

        I know squat about putting a cookbook together, though e-books seem the thing lately. What I do know is editing, specifically all things food and recipe. Hence my being taken with your posts.

        August 29, 2013 at 1:01 pm

      • Haha, I hear you. We’re not all that competitive around here anyways. Its just cool to hear we’re doing alright. Thanks kindly, Liz. Keep cool!

        August 29, 2013 at 1:22 pm

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