I know, you’re asking yourself what barbecue has to do with mystery writing, my other beloved topic. Barbecuing, like writing (see K.P. Gresham’s wonderful recent blog), is a solitary pursuit.
And a mystery. And we barbecuers want it that way. We have our little ways. We know exactly how those baby-back ribs should go limp when done, go kind of boneless, as did Trixie, the little girl in Knuffle Bunny, when her dad left her beloved bunny in the laundromat dryer.
We know precisely the color of mahogany-ebony-mesquite the brisket will achieve the moment we decide it’s time to begin applying the mop. Also, of course, we know the color of the mop, its ingredients, its smell, its virtue. We know precisely the heft and flexibility that a brisket should demonstrate when we pick it up in our silicone-gloved hands to test its doneness.
We know, and we’re not telling.
Like writing, barbecuing is a solitary calling. Sure, people will wander out, ask if they can help. But these terrace tourists don’t want smoke in their eyes, their hair, their clothes. Besides, the Barbecuer doesn’t want them. Doesn’t want suggestions, doesn’t want comparisons, doesn’t want recipes. So if you wander out to the Barbecuer’s sacred precincts, your only job is to ask if the Barbecuer would like something to drink.
The Barbecuer, alone on the captain’s deck, seeks perfection. [Yes, I’m rereading my favorite Patrick O’Brians.] Perfection requires concentration. Because the Barbecuer is engaged in a sacred ritual: preparing the offering for the people.
You may be thinking wrongly of the word “barbecue” as did famed food-writer Michael Pollan who admits, “[A]s a Northerner, I’d already spent more than half of my life as a serial abuser of that peculiar word, which is to say, as a backyard blackener of steaks and chops over too-hot fires—over flames!—with a pitiable dependence on sauce.” Cooked, p. 45. That was before he saw the light on the road to whole-hog barbecue.
Barbecue is not the mere flipping of burgers or sizzle of a steak or blackening of hot dogs over a too-hot fire. Barbecue, while a gift, traditionally, to the gods, is a ritual offering to the gathered cohort. See the Iliad.
It is a ritual to be communally observed (not kibitzed at).
Think of the best barbecues in which you’ve participated. The Barbecuer completes preparation of the ritual gift and serves it forth. On a large and venerable cutting board, in sight of the waiting crowd, the Barbecuer slices the brisket, offers the pulled pork, displays the properly limp yet crispy-crusted ribs. This offering is accompanied by the ritual sighs and groans of the rapt crowd, holding plates and awaiting their turn.
Sure, it’s competitive. I mean, Achilles way outshines Agamemnon when it comes to barbecue, and that’s strategic. Achilles and his team nail it when Odysseus comes calling to beg (unsuccessfully) Achilles to make up his quarrel with that tyrant Agamemnon:
…Patroclus obeyed his great friend,
Who put down a heavy chopping block in the firelight
And across it laid a sheep’s chine, a fat goat’s
And the long back cut of a full-grown pig,
marbled with lard. Automedon held the meats
While lordly Achilles carved them into quarters,
Cut them well into pieces, pierced them with spits
And Patroclus raked the hearth, a man like a god
making the fire blaze. Once it had burned down|
and the flames died away, he scattered the coals
And stretching the spitted meats across the embers,
Raised them onto supports and sprinkled clean pure salt.|
As soon as the roasts were done and spread on platters,
Patroclus brought the bread, set it out on the board
In ample wicker baskets. Achilles served the meat.
See? “Lordly Achilles.” No way will Achilles lose that argument with Odysseus, despite the latter’s eloquence. I’ve always said that peace in the middle east could be achieved if both sides ––all sides––sat down to share really excellent barbecue, but that approach didn’t work for Agamemnon and Achilles.
Given the stellar role of the Barbecuer, alone there in the spotlight, one would think the Barbecuer would figure strongly in our literature. Here, Readers, I seek help. I’ve searched vainly for roles for the Barbecuer equal in stature to the best barbecue. (Though apparently—I can’t find where—Chaucer at least wrote “Woe to the cook whose sauce has no sting.” Readers?)
Some mysteries do involve barbecue, or use barbecue in the setting. My Ghost Next Door features murder of a food writer during (key word) the first annual Coffee Creek Brisket Competition. One contestant is even a suspect. But not a serious one, because…what self-respecting Barbecuer would leave the side of his or her barbecue, even if presented with a great opportunity for a secret silent murder? Can you imagine a Barbecuer taking the risk that the ribs would burn? The brisket dry out? The pork shoulder shrivel? Certainly not.
Thus in my view the role of murderer is contraindicated for a Barbecuer. Perhaps the writer could assign the deed to a mere Assistant, who might go AWOL and stab the buddy who forgot the beer, the aunt who forgot the devilled eggs, the guest who always volunteers to make coleslaw but chops the cabbage too big and uses way-old ranch dressing instead of Real Mayonnaise. The Assistant could even create an alibi—leave to buy more beer, to get more salt and ice for a guest making homemade peach ice cream, to help carry in the giant blackberry cobbler, to husk the corn.
But writer, you would sacrifice realism if you excused the Barbecuer from tending the ritual offering merely to move the plot forward. Even if the Barbecuer has the best thermometer, the most accurate timer…could slip out for a moment of mayhem…the responsibility’s too great.
Of course barbecue itself is a mystery. Here I reveal my own prejudices. Standing in my back yard north of Dripping Springs is a venerable Weber kettle. Like Knuffle Bunny it has lost some of its elegance, some of its youthful gloss (and a few knobs and vents). Relatives have Tragers they like. Green Eggs have appeared. But I love the old Weber the same way I love, say, the old Kitchenaid stand mixer in the kitchen. Both are old-fashioned, made of steel, curvy and solid. The old kettle adds greatly to barbecue mystery—no, there’s no automatic temperature sensor, indeed, no electronics whatsoever. It’s acoustic. Acoustic Barbecue. Just the meat, the coals, the mop—and time. Time to gaze solemnly at the developing crust, time to add just a few more coals to the “parsimonious little fire” on one side of the kettle, time to poke the meat to gauge whether it’s almost ready for the mop…
Still ahead lies the moment on the cutting board, the presentation of the ritual offering. Much like a book launch. But in the meantime, there’s the solitary work, the focused attention, the lone responsibility on the shoulders, of the Barbecuer.
A lot like writing.
Helen Currie Foster is the author of the Alice MacDonald Greer Mystery series. The latest in the series is GHOST CAT, available at Austin’s BookPeople and other independent bookstores as well as Amazon and Kindle.