The Healing Power of Barbeque...

Monday, October 8, 2007

"Think about the fact that, for the mere crime of stealing fire from Mount Olympus, Prometheus was sentenced to have his liver pecked out every day and grown back every night. What would they have done with the thief who stole Barbeque?"

That, my friends, it the way my husband's mind works. The title and two sentence opening come from a blog posting he recently began, but hasn't felt well enough to develop further.

I wouldn't dream of attempting to ghost write it for him, especially since I don't have the faintest notion where he's going with this one. I will, however, share a word or two on barbeque from my perspective.

As a Yankee, my early understanding of the subject was limited to bottled sauce slathered on oven-baked or crock-potted items: leftovers being disguised as new entree opportunities. It was Marsh who introduced me to barbeque’s seemingly endlessly varied, smokey and succulent delights.

We had just come from the Wilson family reunion in Spivey’s Corner, NC – my first exposure to the whole family – and all regrouped in Mt. Olive (yes, home of the pickles) "for a bite." (By the way, Spivey's Corner is the site of the annual hollerin' contest but, as Marsh would say, that's another story...) Along with the many descendants in the Eli Wilson clan, Uncle Norbert had invited a whole hog to the party. This veritable battleship of a mammal must have died happy. I'd like to think he over-indulged on peaches and pecans, or similar foodstuffs with an accent and an attitude. Regardless, he reigned in the side yard, glistening with flavorful promise that drew young and old to his side.

Onto plates already bending under potato salad and watermelon and chow-chow and fried chicken and deviled eggs was added a bun, heaped with pulled pork, splashed with vinegar and red pepper sauce, and dolloped with cole slaw. One bite, and my taste buds crossed the Mason/Dixon line.

Happily, my education continues annually as Marsh works to perfect baby-backs each July 4th. I’ve come to understand that there are several indisputable truths related to Barbeque that have come to him from both sides of his family: (1) Start with the best ingredients. Price is just not relevant to any passionate appreciation of barbeque. (2) Make a day of it. You cannot predict the vagaries of weather, woodchips, etc., so don’t even try. Just assume it will take HOURS and will be well worth the wait. (3) Share the goodness with as many people as possible: this is the generous essence of Southern hospitality. (You’re only invited over for the Fourth of July once; after that, we just fugure you'll be back, and if you leave hungry it's your own fault.)

One of the docs at The James is a visiting Fellow whom Marsh calls Memphis. He’s competed on Barbeque teams back home, and is convinced Tennessee’s brand of smokin’ is the best. As you might imagine, Marsh has a different opinion. I’m just hoping they actually square off for a showdown and I get to be a judge!

All the above probably makes about as much sense as Marsh’s initial ruminations over Prometheus. As I watch him, the chemo does seem a little like repeated torture, stretching into eternity, but Marsh will tell you it isn’t. And while he’s at it, he might also get to the part about how, in addition to stealing fire, our man, P, tricked the gods into eating bones instead of meat. That guy must have used a heluva good Barbeque sauce.

Comments

[Patrick Pope]

Carol, you make a fine ghostwriter. I'm with you...I'm more than willing to sample Memphis' BBQ multiple times before declaring Eastern NC BBQ superior!

Prayers are with you and Marsh this week. Love, p2

[Annie Vian]

I loved your thoughts on bbq and since I work with City Barbeque...I shared your blog with City BBQ owner, Rick Malir.

Here's what he wrote back to me:

That is fantastic. What a penning of pros. Thanks for sharing.

Of course thinking of business, what a neat type of item on the website.

Back to personal – Can we get some barbeque to Marsh. It is on me.

Rick

Guess that means I need to deliver a N. Carolina Pulled Pork Sandwich to Marsh when he's up for some real grub.

Prayers are flooding your direction MARSH!!!!

We love you,

The Vian's

[robin lorms]

I am now convinced that we need to create our own BBQ "pig pickin" contest to be held in the parking lot of Hilltop Lutheran or other suitable location. Only worthy contestants like Marsh are allowed to enter and that only after several personal references.

It seems to me entries should come from Tennessee, North Carolina and Texas. Does anyone know if UALC has candidates that meet the suggested criteria? If we could organize and promote this the rewards would be enormous for community building churchwide and especially for HTL.

[jackie mah]

you're a really good writer, carol.. that description of the plate of food and the pulled pork sandwich..mmmmmmm.. my mouth is watering.