They strutted across the road like little fuzzy superstars. Like John, Paul, George, and Ringo, with their big body guards fore and aft. Not a care in the world and just glad to be alive on this glorious spring day, doing what ever it is that goose do. This is a common sight this time of year at the Pond-Side Pit. Families of geese or ducks, wobbling about the place with an air of quiet entitlement. They own the place, and we who live here also, well, we just get out of their way. And we’re OK with that. John, he’s the little one in the front of the other little ones. He’s kind of the leader you might say, tho Paul right behind him is too, in his own right, and I suspect will go further in life. George is George, and Ringo, well, he likes to bring up the caboose and set the cadence of their daily walks. They’ll do this every day. Multiple times a day. That is in between their ritual swim in the pond, and rooting through the grass for the odd bug or what ever it is you eat when you’re a goose. Well, they can eat what ever they want, but I myself, I will be feasting proper like, over the pit of plenty today. Let’s head there now, shall we, and I’ll show you what’s cooking. And how it went and came to be. And no, it’s not goose!
It’s chicken and ribs of course. The ribs were liberally seasoned with Miners Mix Memphis Rub, and the chicken was dusted over good with a rub called Poultry Perfection, again from the good folks at Miners Mix. They never ask us to mention them on this blog, but we can’t help it, and we’ll mention them anyways. They’re just that good. Every blend they come up with seems to be a winner. We’ve chatted with the owners on occasion, and my goodness the standards they set for themselves are indeed impressive. They said if they don’t absolutely love it, they just won’t sell it. Simple as that. Such passion resonates clear to the end game too, here at this humble patio, beside a pond, with geese milling through the cool grass. Thank you Miners Mix for setting your bar so lofty. We do appreciate you! Check them out at their website www.minersmix.com
Can you smell it??? No you cannot. This is a computer you goof ball! I promise you tho, it smelled good!
The Texas Crutch
Long about hour three into the smoke, we wrapped the ribs with a few pats of butter and some BBQ sauce. TIP: If your ribs are ever coming out tough and chewy, resembling characteristics like that of proteinaceous Naugahyde, you probably ought to try wrapping them in foil for a couple of hours. Pour in a little apple juice with them, or some sauce, beer, anything that will provide moisture, and just let it steam there in the foil. This is an event for your ribs, and they will love you for it. It’s like taking them to a meat spa to be pampered and indulged there. In Texas they call this technique the crutch. Every where else we call it a good idea!
Fate of a Yard Bird
We let the chicken just go low and slow, bathed in a light hickory smoke for a few hours. Just long enough that it was almost falling apart. Bones would come loose with the slightest twist. This is what we we’re after, for the goal was to make some pulled chicken out of this yard bird! And whilst the ribs were finishing up in the foil, we went ahead and let the bird rest 15 minutes or so, then dug into it barehanded, and pulled it all to pieces for sandwiches later on. We also chopped up bits of skin in there too, because we like that sort of thing. Man!
With chicken and ribs thus procured over a soft hickory fire, and the waning light of another glorious spring day slanting in golden shafts over roof tops and through fluttering cottonwood leaves, I was at once pleased with my efforts at the pit this day. There was a temptation early on to grill only hamburgers or the simple bratwurst, but I’m glad I resisted. Glad I went with the longer smoke instead. For I do not take these moments pit-side for granted. And because it is pert near my favorite thing to do most days, I do find myself in advancing years relishing the journey of BBQ almost more than the BBQ itself. I like that some things in this world take a little time – like pulled chicken and ribs. I like how such endeavors of patience press gently against the hour hand of life, and the pleasurable moments created there for to tarry in, kindred to our soul. That is how good things should come to be. There should be a journey involved. It ought to be earned. Like good BBQ. Raising a family of geese. And perhaps English rock bands. Amen.
Slow hickory smoked pulled chicken smothered in Joe Joes Hogshack BlackBerry Sauce, sided with even more meat! Hickory smoked pork spare ribs seasoned in Miners Mix Maynards Memphis Rub. Man! Pardon me people, but I’m just going to have to eat this right in front of you.
I can’t go often in life without music. Creating playlist or soundtracks as I like to call them has become a hobby of mine. Matching music up to what I’m doing at that moment. To become the musical director for my life is something I take serious. Being that I’m a musician, I’m very picky and biased when doing so. To go into the many avenues of life and tell you about my music selections would probably force me to start another blog, so I’m going to focus on sharing of my music stations I have created when dedicating an afternoon at the BBQ pit.
First off, who could go wrong with a B.B King station. How often is it you walk into a BBQ joint and they have classical music, or rap playing on their overhead speakers? What music is better associated with BBQ than blues music. The crying guitars whine as your basting your meat. The harmonica calls out while the hickory smoke curls into a dimming orange sunset. The singer cries as they have lost their lover over, perhaps over someone else’s BBQ. My B.B. King station of course is always my first choice of serenades when standing next to a smoking pit.
My second choice is my Elvis station. I grew up listening to Elvis and have many fond memories of establishing myself on a sunny afternoon. Our backyard patio packed with Aunts and Uncles. My dad sat with his banjo and my Uncles sat with guitars, often livening up the family with classic rock and roll tunes and old country western songs. This station is often listened to because of the strong feeling of nostalgia it brings on. I can remember words of songs I hadn’t heard in 20 years purely because I fell in love with the moment I first heard them. Thus, Elvis often joins me when BBQing for large groups of people.
Now there is a station I don’t often brag about. This station is played in my headphones so many people don’t judge my geeky side of life. But here, I hide nothing about my BBQ experience. So I would like to publicly announce the third choice of station is my Lord of the Rings Soundtrack station. I use this station when having a full day ahead of me – of a long drawn out smoke. When smoking a cut of meat that may need a little more effort. From the point of lighting the flame to pushing a sharp knife through that saucy, sweet, smoky, spicy side of meat. You then know your efforts have paid off and the epic journey of BBQ was fulfilled. No other station encourages such BBQ geekiness as my Lord of the Rings Soundtrack Station.
So, my question is to you who have read this, what music do you like to listen to during an afternoon at the pit? What might be on your BBQ playlist?
Have a good day – POTP