Today is Memorial Day, a day set aside to remember fallen military heroes who gave their lives trying to protect the American way of life (and to find great deals on new cars, household goods, and other manifestations of
consumerism runk amok, ahem, the American way of life). Yet despite the heroic efforts of generations of brave men and women, one of America’s proudest institutions is under attack. Indeed, like so many great American traditions before it–sex, drugs and rock & roll, to name only a few–barbecue is continuously affronted by the nattering na(shish-ka)bobs of negativism.
Every week my email inbox is filled with anti-barbecue propaganda, ranging from basically benign barbs to maliciously malignant missives. Among the attacks I’ve seen on the great American institution, in the past week alone, are:
-On the benign side, confidence-suppressing articles about dealing with problems like “improper flaming” and other possible afflictions of the grill. Not since Viagra ads first hit the airwaves have America’s charcoal-wielding men had such cause for performance anxiety.
-Articles about barbecue’s supposed role in the epidemic of obesity plaguing our nation’s collective midsection.
-News reports that imply barbecue may lead to incidents of violent crime and even natural disasters.
-Malignant stories discussing barbecue’s supposed link to, well, cancer; anyone want to learn about “7 Ways to Cancer-Proof Your Barbecue”?
-Common dangers, such as household fires, tenuously linked to barbecuing and played up for maximum dramatic effect on barbecue-friendly occasions like Memorial Day and Independence Day. Even in BBQ strongholds like West Texas, the BBQ-baiting media have tracked down otherwise self-respecting firefighters who “are sending out a warning [that barbecue] might not be worth the risk.” As current West Odessa Volunteer Fire Chief, and possible Past-President of the West Texas Brussel Sprouts Defense League, Jimmy Ellis put it in the same article, “One spark and the whole city could go up like a keg of dynamite.” Humph.
-Lest the above dynamite-level dangers not be enough, other alarmists warn of the risk of contracting trichinosis and other food-borne illnesses. Luckily, in a rare act of bravery, the USDA recently released updated guidelines on cooking meat, and finally admitted that cooking pork to 145 degrees is sufficiently safe (as tenderloin lovers have known for decades).
As if the above affronts on America’s barbecue tradition were not enough, the Al Gore set has devoted a disproportionate amount of effort to pin the future collapse of the earth’s ecosystems on barbecue. Indeed, it appears that barbecue is now THE grease-stained culprit of global warming. “Are barbecue grills destroying the planet?,” asks an article in the May 27th issue of The Week, just the most recent in a series of attempts to make backyard pit bosses feel as guilty as possible for their selfless act of smoking meat instead of gassing it or, lord forbid, torturing it in an electric oven.
Finally, the forces of evil have stepped up their efforts to challenge the most fundamental of American barbecue values: the near-biblical truth that barbecue is by definition meat. Indeed, masochistic vegetarians across the country write morally bankrupt drivel like this piece that tries to nudge meat aside and claim a spot on the Weber for veggies (it is consoling that the folks in the picture that runs with the article look famine-stricken and sport forced smiles that quietly scream, “For God’s sake, let me trade this pink polo shirt for a slab of ribs”).
While vegetarians take pains to inflate their bloated self-worth, and to maintain their emaciated figures, by choking down Bulgur Veggie Burgers with Lime Mayonnaise and the like, I’m sticking up for the American way. I’ll be out back on my flammable wood deck cooking up some carbon-heavy, cancer-inducing pork butt to serve with bacon-flavored greens and calorie-full hush puppies. After all, it’s Memorial Day and I think that our fallen heroes would have it no other way.