The Joy of BBQ: A Hint of Spring
I love to BBQ, this I know.
And it’s not so much because I love to eat, tho that is a part of it no doubt. But more rather, it’s the act of BBQ that which inspires me. The process. That and also because I get to be outside, where the fresh air is tinted with wood smoke, and my patio chair resides quietly at the terminus of a warm sunbeam. Well sometimes. When you do your BBQing in Minnesota, sometimes that warm sunbeam part takes a six month hiatus, contrary to your ideals. But not this Sunday last, the day I cooked out-of-doors, under pastel blue skies, amid a hint of spring.
I could not help but to rejoice when I saw a patch of grass in my yard, gently unveiled there in a hollow of spruce, the sunlight dappling through the green needles, the snow tapering out of the shade. It isn’t much I know, but to a snowbound pit jockey, it is a sight as sweet and as glorious as the grandest mountain. As welcoming as the soft clasp of a baby’s hand. That there dollop of sunlight on the brown grass is much more than a soggy place in the yard. Nay, it is hope.
Hope for a promise of warmer days, and long BBQ campaigns in a slow-ebbing light. Of chlorophyll emboldened trees, and their delicious, green leaves flapping in the summer breeze. Of bountiful tweety birds, resplendent in their many colors, and all singing their praises from atop the highest perch, patron to a deep, blue sky. Of naps in the hammock, undisturbed, nor hijacked by cold. Of a nicely beaded glass of something cold to drink, whilst the radiant sun rubs the back of your neck, and the aroma of perfectly executed brisket lingers in the air. Yup, that’s what that patch of grass yonder means. A dash of hope, and a hint of spring.
Man I love to BBQ. The day must have got into the 40’s even, sunshine eternal, and I reveled accordingly in it. Two plump chicken breasts seasoned heavily in Miners Mix Poultry Perfection. You can go heavy with these spices because they’re low in sodium by design. That’s the way the Spice Wizards there at Miners Mix developed their rubs- low in salt. That way you can enjoy what the rub really tastes like. If you want to add salt you always can, but trust us, you don’t need to with a good rub, and some quality protein at your side. We put these breasts indirect of course, if but only to take our time with the cook. To linger and pause, where the savory aromas dawdle in the cool air.
Somewhere along the way, the day got even better still, when I kindled a small fire in the chiminea. Old scraps from the wood shop served to up my ambiance meter one more notch, as I leaned back in the chair, gazing into the humble flames. The day was as comfortable as I’ve seen it at the pit in many months, and were talking no jacket here, which is saying something for Minnesota in the end of January. I didn’t complain either. One has to take these things in stride, you see, lest he becomes complacent to the better things in life. And so I tarried there, in no particular hurry to go anywhere or do anything. Just the aroma of BBQ in the air, and this quaint, crackling fire was all that I needed. And for a moment at least, the world was simple again, and kind, and warm. And a contentedness filled through-out my soul. That’s kind of why we do it. That’s the joy of BBQ. Amen.
Slow roasted, indirect BBQ chicken breasts with a touch of apple wood smoke, sided with a smattering of vegetable matter for to please the lady folk.
Post Script.. Here is my sunshiny soggy place of hope today. Ain’t that how it goes.