Throughout history, man has extoled the virtues of moderation.
According to the Oxford Reference, the Greek Poet, Hesiod recommended in 700 BC that we “Observe due measure, moderation is best in all things.” Many years later Herman Melville eloquently noted in Billy Budd that “Yea and Nay, each have their say, but God, he takes the middle way.” My erudite English teacher taught us that Herman was advising us to stay away from the extreme and follow a moderate path. In his classic tune, “Straighten Up and Fly Right”, Nat King Cole suggests that you “Cool down, Poppa, don’t you blow your top”.
I have always been impressed with man’s quest for moderation. Even as a child I recognized that, because moderation was such a beneficial commodity, we should all strive to get as much of it as possible.
My best friend in fourth grade lived on the edge of residential development in Ann Arbor. He had a huge forest behind his house. There was a lot of construction in the neighborhood. So Jimmy and I decided to moderately build a tree house. We fished scraps of lumber from the construction trash piles. We combed the newly framed houses for bent and discarded nails. After selecting a sturdy boxelder tree we went to work. Phase one was a simple platform about ten feet above the ground. This worked for the two of us on nice sunny Michigan days. However, realizing that there are less than ten nice sunny days in Michigan each year, we expanded our moderate design. We added a second floor with a plywood roof, and a third floor because a lot of friends were starting to hang out at the clubhouse. With the wood roof, it was difficult to read comic books on rainy days. So we scavenged tar paper and shingles from the trash piles and nailed a very functional roof to the tree house. Moderation was really picking up steam. Like all young boys in the fifties, we became huge Rin Tin Tin fans. We decided that we could make the tree house look like Fort Apache if we surrounded it with a stockade of 20 foot tree logs. Using Boy Scout hatchets we downed 80-100 trees. We trimmed all of the branches and buried the logs in a circle around, what now became, a tree fort. Talk about great moderation! For years we patrolled the fort with BB guns. The stockade proved to be excellent protection during chestnut fights that ensued every fall.
Eventually, Jimmy and I outgrew the tree fort. We simply quit using the facility but we never took it down. Today, the three most significant historical sites in Ann Arbor are The Cobble Stone Farm, The Frank Lloyd Wright House on Pill Hill, and The Mike and Jimmy Tree Fort.
My childhood penchant for substantial moderation stayed with me through adulthood. In fact, my mantra has become “Moderation is great as long as you can get a lot of it.” So I migrated to pastimes that had great opportunity for rampant moderation. Golf and fishing for example. Any real fisherman has sufficient tackle to switch from fresh water perch fishing to deep water black marlin fishing in minutes as conditions change. Golf requires constant updating of equipment, physical conditioning, and swing technique. Springing $1,000 for the new driver that was developed using the remnants of metal found in a crashed alien spacecraft is totally reasonable.
But, perhaps, the best example of leveraging extreme moderation in my life is barbecue.
I fell in love with barbecue because I love to eat barbecue. My wife and I spend football season in Ann Arbor Michigan and most of the remainder of our time in Jacksonville Florida. World Class Barbecue is available but not abundant in Jacksonville. In Ann Arbor Michigan, great barbecue is sparse. So to ensure that we can enjoy spectacular fare whenever the urge strikes, I acquired the skill and tools to make excellent smoked meat, fowl and fish on demand. This has been a pursuit that requires an incredible amount of moderation.
Creating great barbecue can be simple. Let’s assume we are preparing a feast of ribs, sausage and barbecue beans. We go to the big box hardware store, buy a fifty dollar charcoal bullet smoker, a bag of hickory chunks and some charcoal. We head to our favorite grocery store and pick up two racks of ribs, a commercial pork rub, some hickory flavored baked beans, a few pounds of Italian sausage in casings, and a brand name barbecue sauce. Friday evening, we put the hickory chunks in a pail of water and season the ribs with the commercial pork rub. On Saturday, we fire up the smoker, smoke the ribs for about seven hours, smoke the sausage for three hours and put the beans in the oven for an hour. Certainly, more work than baking a pot roast but not very complex by barbecue standards. Most importantly, we can enjoy a high quality barbecue feast of ribs, Italian sausage and baked beans.
High quality is nice but I want one of the finest barbecue meals ever prepared on planet earth. Over the years, applying massive moderation, I have developed and documented procedures to nail spectacular barbecue every time I fire up the smoker.
If you are truly committed to ultimate moderation, the process goes like this.
On Thursday, you buy a pork shoulder and three racks of ribs. You double grind the pork shoulder in your small commercial sausage grinder. Using the Toledo meat scale that you purchased to make your own sausage, you measure the ground pork into 3 lb lots. You pull out your custom made, 36 jar, spice rack and measure out the spices required for 3 lbs of Italian sausage and 3 lbs of Kielbasa. After years of experimentation and tweaking, you have developed unique recipes for both types of sausage. Two of the spices you use for the sausage, dehydrated orange peel and dehydrated red bell pepper, you manufactured using your small commercial dehydrator. You form the bulk sausage into smokable rolls using a PVC tool invented by you and your barbecuing friends and you wrap the rolls in cheese cloth. On Friday evening you soak some hickory chunks in one bucket and apple chunks in another. You mix up a batch of your award winning pork rub. You mix up a batch of injectable marinade. Using the fine needle injection tool purloined by one of your physician friends from a hospital surgery unit, you inject the marinade into the meaty portion of the ribs between each bone. You season the ribs with the award winning rub and put them in the fridge overnight. You return to the cupboard and spice rack and mix up a batch of tomato based barbecue sauce and a batch of mustard based barbecue sauce. Both recipes are proprietary and, again, developed by you after years of experimentation. On Saturday, you fire up the large Weber smoker. We could have used the small Weber smoker, Weber kettle or Traeger pellet smoker but we decide on the large Weber. On Saturday you smoke the ribs for six hours and the sausage for three hours. You are careful to use exactly the precise amounts of hickory and apple wood to create the perfect smoke flavor. The ideal portions were passed to Christopher Columbus by the Taino Indians when they feted the first visiting Europeans with Barbacoa after their arrival in the New World. You whip up a batch of “Big Deal” barbecue beans. You start with basic beans, add a half dozen spices, chopped ham, diced onion, and carefully measured Grand Marnier. The beans must moderately be baked in a cast iron Dutch oven for an hour at 350 degrees.
It is important to understand that, in keeping with our drive to maximize moderation, I just smoked three racks of ribs and six pounds of sausage for my wife and me. We certainly had enough for dinner on Saturday but what did we do with the extra fifteen pounds of smoked pork? After dinner, we cut up the extra two racks of ribs into three bone servings and vacuumed sealed them with our small commercial vacuum sealer. Similarly we broke the sausage into ¾ lb lots and vacuum sealed them. The entire larder was then transferred to our freezer. For the next six months we will pull individual servings of ribs and sausage from the freezer whenever the urge for World Class Barbecue strikes.
I know you are thinking, is reconstituted barbecue from the freezer very tasty? It is if it has been vacuum sealed and reconstituted using your small commercial Sous Vide machine. In fact, you cannot tell the difference between fresh smoked barbecue and barbecue that has been brought back up to temperature in this fashion.
It is hard to imagine a process that employs more moderation than barbecue. The net result of outrageous moderation is a dozen great barbecue meals. How can life get better than that?
Over time, I have expanded my concept of excessive moderation to include collecting antique clocks and watches. I still have more than 300 train cars and operating stations from my 1950’s Lionel Train layout. I have expanded moderation techniques to include all aspects of Tailgating for Michigan football games.
So I am a fanatical practitioner of moderation. No doubt, Nat, Herman and Hesiod were spot on. “Observe due measure, moderation is best in all things.”