Continuing submitted by
He still came around making trouble, but oddly enough, our little cul-de-sac corner was more-or-less Batshit Crazy-free for the next 34 months.
After that, things sort of calmed down. Well, one of his older boys thought it would be fun to attack Khris, push her off her bike, and try and steal the Uzbek sapphire amulet I had gotten her years earlier.
Khris is not a small girl; she is a corn-fed daughter of the vast cow-pocked hills and rolling pastures of Baja Canada. She didn’t take lightly to some weasely little Arab probably future pole-smokers trying to steal from and assaulting her.
It took more than one punch, but Khris coldcocked the elder of the Guano Insano clan and laid him out so an undertaker could have taken easy measurements. Oh, he was still breathing, but I nevertheless think he was shammin’, playin’ possum until Daddy Dearest could come and rescue him from the rage of wrathful Wisconsinians.
Liam and I were sitting in the porch area of his villa, smoking cigars, drinking our sunrisers, watching the tableau unfold. We both thought Khris handled the situation well, particularly the outcome. The miscreant was out cold’n a foundered mackerel and Khris didn’t heel-stamp him in the chuckle-bits nor curb-stomp his head even though he had initially, and without provocation, punched Khris in the head.
Major stylistic points, Khris.
After 6 or 7 of his offspring rant to alert him, Señor Srībaśita Inasēna came over to shovel his insensible frogspawn up off the tarmac. He was ranting and raving, screaming and splitting the air with threats, dark oaths and other forms of bad noise.
He headed straight for Khris to administer a smackdown, as Khris resolutely held her ground.
I merely stood up and asked Khris if she needed some help.
She replied in the negative, stating that this fool wasn’t going to be much more of a challenge than ‘his idiot kid’
I swear, he went, even more, batshit crazy. However, something clicked and Señor Srībaśita Inasēna looked over his shoulder to see not one, but two near-identical way-more-crazy than he extra-large people standing there, both with cigars and icy cold drinks. He suddenly seemed to experience a spate of total recall how one of the large apparitions said he’d begin him on his journey toward room temperature if he so much as sneered in our direction.
He scooped up his unconscious spawn, muttered something none of us could make out, and scurried back to his loathsome piece of home real estate.
That was more or less the end of our run-ins with Señor Srībaśita Inasēna and his extended tribe.
Swing forward to the late summer. The weather calmed a bit and one’s skin didn’t immediately bubble every time one went out to collect the local morning news-rag. Things were going well for the cul-de-sac; jobs were advancing apace, children were doing well in their various studies, people were, oh what was that word? Ah, yes, happy.
Happy people do fun things.
So, it was decided it was time we have a block party.
Of course, Liam came up with the brilliant idea that we should have a pig roast.
“Umm, Liam”, I ahemed, “In case you forgot, we live in an Arabic Muslim country in the Middle East. Pigs and pork and porcine parts are sort of verboten
around here. “
“Ok, Rock”, Liam laughed, “I know that, you know that, my hat knows that. But we Brits must have our bacon, sausage, and chops. It’s in our DNA. Besides, I can get one flown in through my company; under the wire. I could sneak him over here easily. We’d just have to keep him under wraps until bar-be-que time rolls around. You’re from Texas, so…”
“Adopted native son” I corrected.
“Right”, Liam continued, “But you were from Baja Canada first, so you must know how to cook a whole pig…”
“That right, I do, but…, I said, “…you want to bring a live pig in here, and keep him for a while until we can sort out the cooking necessities. We can’t use the industrial-sized stoves in the rec center at the pool. That’d raise a few eyebrows…”
Es and Cassandra wander over, listen for a bit and exclaim “Are you both out of your tiny, little minds?”
I had to admit, as I poured Liam and myself a refill, that the idea did have a certain ‘Up Yours!’ mouthwatering bacon-scented charm.
So, all four of us sat outside and over beer, vodka, and white wine for the ladies, we brewed up a perhaps passable project for our pig party.
The thing was, I’d be gone offshore for a couple of weeks and the pig would have to live at someone’s villa, under wraps, for that time; which actually escalated to 3 months.
Esme, surprising as always, volunteered to take on the task.
Might have been the white wine talking, but she admitted to missing bacon as well.
“OK, but we’re going to need a bar-be-cue pit. Where and when?” Liam asked.
“I’ll talk to Shiehk Gungan and secure permission for a Hawaiian-style pit bar-be-cue for someone or other’s fake birthday. If we can get Vonn and Honey Bee on board, their villa’s backyard backs up to a tall brick wall bordering the alley behind the City Centre. I could put in a pit there easily, and it would be out of the purview of prying eyes.” I said.
“Good”, Casandra said, “Let me get the gin and tonic makin’s and get Vonn and Honey over here as well as Dane and Dyad. Gonna have a block party, make sure you invite the entire block.”
Over the term of the afternoon, we had our plans.
Liam would secure a pig for us; approximately 200-300 pounds, on the hoof. It’d stay in our backyard under both our sun tarp and Esme Srs.’ care until Pig Killin’ Time. Liam, Vonn, and I would handle that little chore. I’d get permission to ‘dig’ a pit and install the bar-be-cue pit in Honey and Vonn’s back yard. Liam and I would handle the actual roast, and we’d all chip in for charcoal and wood smokin’ chunks, and whatever else we could find.
Dyad said she knew many, many farmers it the area and many had fruit trees, in various stages of repair. Certainly, some of that would smoke up a treat. Persimmon, pomegranate, fig, mango, durian, banana…all the earmarks of a weird pig roast.
So we had a date, a plan and the ingredients for a complete fiasco. Since Sr. Guano Insano was no longer part of the picture, and as we had few interlopers, this might actually work without all of us being tossed into the hoosegow.
I’d liberate a bit of pit diggin’ materials from work, just a small amount of dynamite, C-4, and Primacord; I already had the blasting machines. Vonn and Liam would lay in the charcoal and wood for the actual pig roast and well, Bob’s your uncle.
I went offshore to complete the 12th well on the platform and had to deal with all the logistics, bureaucracy and other sanctioned horseshit that comes with the territory. It took almost exactly 3 weeks, and at that time, Esme’s initial negative reaction to pig-sitting had changed considerably.
She had named the critter and found it to be a rather clever, and even sociable, beast. She even allowed it free reign of our house.
The name she chose was one from an old, endearing structural professor: Prof Pinkus (Prof. Pink-ass).
This was an unforeseen complication.
“Es, remember, “ I said over the phone, “That pig is not a pet. It’s not your buddy. It’s not going shopping with you. It’s going to be the guest of honor at a block party. Perspective, please.”
“Oh, Rock”, Es gushed, “I know that. It just makes it easier to keep up with Prof. Pinkus if you treat him like a pet rather than livestock.”
“Es!”, I yell, “He IS livestock. Soon to be deadstock. Soon to be crisply pit barbequed to a crackly crunch. He’s not your friend, he’s breakfast, lunch, and dinner!”
“OK, love you too.” Es says, ignoring me, “See you soon. Safe flights. Keep the shiny side up.”
I hang up. “Oh, shit. This does not bode well.” I mused on the flight shoreward.
I have to admit, pigs can be personable animals. Canny, inquisitive, seemingly intelligent. But even so, that does not trump them being delicious, appetizing, and delectable generators of bacon. Prof. Pinkus is going to be ham, bacon, and sausage soon. Not a boon companion.
The next day I ‘dig’ the pit for the barbeque. I used a shovel for exactly 2 minutes and dynamite, C-4, and primacord for a few more. Vonn was astonished that I not only dug a 6’x6’x4’ wide hole in less than an afternoon, but that I did it while smoking a cigar, drinking an, ok, several icy adult beverages, and never even breaking a sweat in the hellish late summer heat.
The Bobcat with the mounted backhoe, which I had ‘borrowed’ from work, helped a little.
Liam wandered over after the pyrotechnics were done. He didn’t care for them as the noise ‘offended his ears’. Truth be told, he had seen enough pyro jobs go south in his line of work and wanted nothing to do with them. I assured him I was a licensed Master Blaster as well as the one and only Motherfucking Pro from Dover
, but it took some time to get him up to speed on the use of explosives for fun and profit.
We let the pit settle, as it was in mostly in desert sand held together with a bit of aeolian clay, or loess. We kept it wet and covered with sheets of canvas. It’d be fine for our pit barbeque in the days hence.
Vonn, Liam and I fabricobbled a cover for the pit which was made of thatched palm fronds supported by ½” pine furring-strips frame along the outer surface. Dane found a hunk of tin stove pipe and we fashioned a nicely workable chimney for the cover. Once the fire was going, and the pig in its new home, we could set the cover over the pit, shovel earth over it to seal it off and use the iris-valve in the chimney to regulate airflow.
One looks at it now, it would almost appear that we knew what we were doing.
Probably nothing was further from the truth.
We needed to ‘season’ the pit, but first, we needed to line the pit with rocks. This serves to hold the heat, and will even out its distribution. But, all we have to use is limestone around here and if limestone ever gets wet, there might be water in the fractures of the rocks. Heat that up to over 1000C
and you’ve got yourself a nifty little bomb.
Of course, this will not do…
So, I get on the phone with several ‘exotic’ marble companies in the big city of Duhu. I call around asking if they might have some scrap sheets of granite, quartzite, granodiorite or marble.
Sure, for a price.
However, there was this one
place where I knew this guy…
He took in huge, and I mean 4m x 5m x 5m blocks of exotic rock from the subcontinent; black granite, “Reaping Equinox’ black and white ‘granite’; most all these ‘granites’ were granodiorites, Inferno Granite, Black Sunset granite sliced thin into façade facing dimension stone, it was absolutely gorgeous in cross-section. However, the best stuff was igneous-metamorphic, tougher than a $2 steak, and just laughed at diamond carbide saw blades.
“Oh, sure now Mr., Dr. Rock”, Mr. Prakash Dongerkerry, the owneoperator of one particular lot I scavenge for Esme’s continuing lapidary hobby, “I’ve got some beauty stuff here for you. But I need some help with these couple of blocks I received from Kerala. Great rock, very pretty, but too tough. Burn out many saws, boss. You can help maybe?”
“Sure, Prak”, I replied, “I can help, no sweat.”
So, next Friday Liam and me, we eased over to the granite factory, C-4, blasting caps and Primacord in hand. Prak was a little apprehensive about using high explosives in a densely populated area, but after Vonn reminded him that he was working with the Motherfucking Pro from Dover
, he relaxed some.
I crawled all over those blocks, marking with orange spray paint the nature fractures, flaws, and features of each block. Asked Prak how he’d like them split, and he indicated parallel to the major axis.
It couldn’t be easier. There was a main body-fracture system normal to the σ1
stress direction. The one’s parallel to the σ2
were minor and nowhere near as clearly developed.
I smooshed some C-4 into a test fracture, primed it and shot it without much ado. It was surprisingly quiet for a detonation. A cute little C-4 POP
A large slab of rock fell off the main block, severed as nicely as a hunk of cold butter from a hot knife.
Prak was thrilled. I only had another 12 or so shots to go.
They all more or less came off as planned. One or two busted when they bounced, even after the addition of old car tires below where I was blasting.
Prak, good to his word, showed us a huge pile of 1.25” thick sawn quartzite slabs that were rejected for mostly cosmetic reasons. It takes a bit of math, a bit of doing, and a lot of C-4 to extract slabs enough to line our fire pit from stem to stern, top to bottom.
Once installed, the pit was a tad less wide, a bit less deep, and a smidge less long, but it was the only Precambrian-quartzite lined bar-be-que pit in this or any other known galaxy.
We celebrated the initial fire up with whiskey and hors-d'oeuvres. I stuck with vodka, ice, lime, citrus stuff, and a Jamaican cigar.
The pit flared from the amount of dry wood we initially used. It burned very quickly into a pile of glowing embers. Now, we added some local lump charcoal and popped on the top, now sporting an exhaust chimney with a rather large, intrinsically-safe, unusually commercial-looking dual-temperature thermometer that somehow just appeared out of the ether.
We took it all the way up to 1,000C.
Although it was designed for ‘low and slow’, we wanted to see how it would perform under alternative conditions.
We let it simmer for a few hours, then decided to kill the fire by closing the iris valve. Thus deprived of oxygen, given a few hours, the pit would be cold to the touch.
The next day, we opened the pit and shoveled out the dead embers. The pit was well and truly cold. Upon examination, it seems that the quartzite had fused to the sand on the outside of the pit. Also, sand had filtered down into the cracks around the pit, like in the corners, along joints, and been fused there as well.
The damn thing would now hold water if we wanted. We had a natural glass-lined fire pit now. We decided to try out some racked & stacked chickens first before we slowly made our way pig-ward.
We staked split chickens out on various levels in the pit. We had worked up a series of adjustable metal frames where we could lay the staked-out poultry. The racks popped right in place and after a couple of hours, hey presto
bar-be-qued peri-peri chicken. And hot-butter roasted chicken. And for the uninitiated, roast chicken with smoked Hungarian paprika and Indian ghee. A real Iron Chef fusion-style mixture.
Liam and I took his Grady White out on the Persian Gulf and managed a couple of dorados, or Mahi, a largish shark, and a couple of kingfish off the deeper shipping banks. Fileted up and tacked in place, we played around with the smoking woods. Mango was just weird. Fig was weirder, almost vinegary; but not terrible. Pomegranate/tangerine tree smoked Mahi, seasoned shark steak, and Kingfish was the hit of the week. So easy, yet so tasty. It went well with Es’ famous Navajo Fry Bread.
We were gaining confidence. Prof. Pinkus’ days were numbered. We decided that the Eid al Fitr would be the time that we’d been preparing our porky pit pig production.
How’s that for cultural sensitivity? Break the Ramadan fast with a pig roast.
about cultural sensitivity.
Anyways, we hemmed and hawed over the methods of dispatching our soon-to-be-delicious 325 pounds of Professor Pinkus.
One wag suggested we have it OD on tranquilizers, trip him out a la
Heath Ledger. Use loads of Nytol®,
oxycodone, hydrocodone, diazepam, temazepam, alprazolam, and doxylamine."
It was straight out of the Fabulous Furry Freak Brothers©.
We all agreed it was funny as hell, but that it probably wouldn’t work.
Then we thought we might go all Halal, just slit the pig’s throat with a very sharp knife, and let it bleed out.
Rejected as to being too thrashing, too noisy, too Arabic, and just plain uncivilized.
I thought I could get hold of a 12 gauge shotgun and some Foster Deer slugs. But again, noisy and messy. Besides, I’d have to borrow a shotgun, and that might raise some eyebrows.
We’ve managed to keep Prof. Pinkus under wraps now for almost 3 months. Hate to blow it right before the feasting was to begin.
In the end, all it took was an 18-pound maul and a solid whack to the right side of the head. More sensitive viewers might want to skip a dozen or so paragraphs ahead. Just fair warning™.
I was elected to deliver the coup de grâce
After walloping a bound and gagged Prof. Pinkus upside the head and basically caving in the skull, severing the skull-spinal cord connection at the atlas/axis connection, it was instant lights-out, he felt nothing.
We had already apologized to Prof. Pinkus, and thanked him for his contribution.
Seldom before has lunch ever been so noble.
Prof. Pinkus freezes and collapse, the legs give way, and the neck goes rigid. We picked up the extraordinarily sharp butcher’s knife sitting there, one hand under the chin and pull the head back. The other hand takes the sharp, stout knife under the neck and slices across the neck back to the bone of the vertebrae.
The knife hand loops around to the poll of the head, pushes down and forward while the hand under the chin pulls back and rearwards, so the neck vertebrae connecting tissue cracks. Knife hand back down under the neck, chin hand slides up and a finger hooks into the trachea and slice between the separated vertebrae.
With our previous practice and experience, 10 to 15 seconds from hammer strike to the semi-decapitated head.
Grisly but necessary.
Hanging the beast by its back hocks, well out of sight of any casual interlopers, we bleed the animal out into 5-gallon buckets, saving the precious juice. Vonn and I have visions of homemade blütwurst, blood-n-tongue sausage, and zultze or schwartamaga; lovely, lovely headcheese.
But that’s for later. Vonn gathers the blood in gallon-size freezer zip bags.
Now to scalding the corpse, scraping off the hair and external epidermal debris. We had a tub of boiling water into which Prof. Pinkus went. It was a boring, tedious, annoying repeated dunk-soak-raise-scrape-return until the carcass was clean and smooth and removed of all nasty gunk on the outside.
Now comes the really icky part™,
gutting and scraping out the carcass. Before opening the abdominal cavity, it was required to de-bung the animal. Cut around the anus, go in deep but not too, pull the bunghole out, seal with zip ties, and cut and discard. Now the lower GI tract is sealed from leaking when the rest is removed. We also have to remove the male dangly bits in a similar manner as Prof. Pinkus was a boy hog.
Still hanging, we open the hog from sternum to groin, letting gravity aid us in helping Prof. Pinkus literally spill his guts. Right down into a waiting gut-bucket, or galvanized 50-liter steel tub. The chest region is split open further and the lovely and delicious major organs are singly removed by hand. Heart, liver, kidneys, etc., lungs, gall bladder, spleen, pancreas, and a few other organs are discarded.
With that, we open the hog to where it will lay flat on the roasting rack. It is then hosed off and generally cleaned up before we give a good going over.
After it dries, the whole gutted critter is washed in wine. Evidently, it’s a French thing according to Honey Bee.
We wrap the hog in burlap, soak it down in cheap-ass wine and let it sleep 24 hours or so in Liam and Cassandra’s freezer chest.
The next day, the fire is started in the fire pit. We have lump charcoal, bucket after bucket of fruit tree chunks soaking in water and probably half a rick of firewood to keep the party going the next 24-36 hours.
We retrieve Prof. Pinkus from his cool, not frozen state, say hello and proceed to arrange him staked to the cooking frame in a belly-down, butterflied posture. Internally, he was well seasoned with dry rub after the obligatory internal rubdown with Napoleon brandy. We placed 40 garlic bulbs, kosher sea salt, olive oil, black pepper, and liberal amounts of Old Bay, to taste beneath him.
So, it was up to me to get the external goo ready for the pig. Kansas City-Style Sauce? Eastern North Carolina Vinegar Sauce? South Carolina-Style Mustard Sauce? Piedmont or Lexington-Style Dip? South Carolina-Style Mustard Sauce? Texas-Style Mop or Basting Sauce? Alabama White Sauce? Wisconsin Drunken Religious Experience Sauce?
“Ah, the hell with it!”, I venture, “Sauces come much later. Too early; they caramelize, crystallize, and burn. We’ll go for a good rub instead.”
I mean, who doesn’t enjoy a good rub now and again?
Anyways, which fucking rub? Kansas City Rib Rub? Mustard Rub? Spare Rib Rub? Memphis-Style Rib Rub? Porker's Rib Seasoning? Best Odds Rib Rub? Carolina Dry Rub? Texas Dry Rub? Jamaican Jerk Dry Rub? Classic Pork Dry Rub?
Too much choice! Seasoning overload!
I call over everyone involved in this little soiree and instruct them to come up with a rub we can all enjoy. I had to kill and gut the critter, it’s about time I go all Subsurface Manager, and delegate out some parts of this project.
So, over beer, G&T’s, vodka and lime soda and various Froggy wines, ‘my’ crew came up with a rub that was simple, tasty and ironically reflects some of the culinary aspects of the region we’re currently defiling.
• Smoked Hungarian Red paprika
• Brown sugar
• Caster sugar
• Black pepper
• Kosher salt
• Cayenne pepper
• White pepper
• Chili pepper
• Dehydrated garlic
• Dehydrated onion
• Red Cardamom
• Garam masala (Cumin, Coriander, Green and Black Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace, and dried Chilies.)
They went to the co-op, bought buckets of the individual spices and played the rest of the day at getting to that one perfect combination for our resting porker.
I don’t remember the exact breakdown of the proportion of the spices, but whatever it was, it tasted brilliant. Now we had about 8 or 9 pounds of the stuff. We were ready to go.
Prof. Pinkus was set on the cooking rack, belly open and down. He was doused internally once again liberally with cheap Indian Napoleon brandy and secured to the rack atop all the garlic, celeriac root, boudin, and small new potatoes.
He was tied in place with heavy organic hemp twine and had his mouth propped open to facilitate circulation of the pit’s heat and convection. He looked very Pink Floydian. One almost expected him to take flight.
The exterior of the porker was treated to a nice rubdown. I swear I saw him smile once or twice when Honey Bee insisted on a sensual massage to make the resultant meat that much more tender. Olive oil infused with lime oil and garlic after a thorough wash with more brandy. Followed by a liberal rubbing of dry rub.
Finally, ready to go, we tented the porker loosely with industrial-strength silver aluminum foil. The frame with its cargo was lowered and locked into place for at least 24 hours. Probably closer to 36, as we’re going ‘low and slow’.
We take turns, between hands of poker, cribbage, and Schafskopf, as well as numerous G&Ts, Yorshs, and vodka and lime drink cocktails, to check on our prized porker. We kept the temperature right at 2050
F as best we could.
The voluminous smoke coming off the barbeque pit was our one concern. It packed an amazing aroma and filtered around the whole compound, dragging in expectant pikers, leeches, and other forms of human ectoparasites.
We told them we were smoking a whole camel, Texas-style, a la filét de hump
, and wouldn’t be ready for another couple of days; so piss off. That seemed to get rid of all but the most insistent. We finally got rid of him by using a leaf blower and directing a stream of high-velocity roast-pork laden smoke his direction each time we had to add more fuel to the fire.
Time marched on and the time finally came: the deep internal ham’s temperature hit 180 degrees F.
Prof. Pinkus was ready to make his debut. But first, we needed to get him out of the barbeque pit and over to Vonn’s garage to rest a while.
More futzing, more aluminum foil, and more beers later, Prof. Pinkus, in all his delectable roasted glory was cooling out from atop a pair of sawhorses. Of course, he had to rest after his ordeal, but that didn’t mean we couldn’t manage a few samples.
He was done to a turn. It was incredible. Crispy-crunchy-crackly over lean, moist and insanely flavorful meat. Not bad for a bunch of bumbling international mugs on their first Middle Eastern pig-roast pit-roast endeavor.
Everyone made up their own version of sauce for sandwiches and dipping. We decided that we’d never all agree on one sauce, and 4 or 5 on one porker would be just too damn many.
So, please yourself. Just do it, yourself.
Behind closed doors, Liam and I were once again elected to reduce Prof. Pinkus to primary parts. We were hopefully disguising the fact that here sits 185 pounds of delectable roast pork in a very Muslim country on one of their highest holy days.
So it was a bit unnerving when Sheik Gungan showed up and asked: “What was that wonderful aroma?”
We said smoked beef…lamb…camel…turducken…Tyrannosaur
… anything other than what it really was.
He asked for a sample.
What could we do? We couldn’t well refuse now, could we?
We gave him some of the best bits to try.
“Lovely, gents, just lovely. Next time, for reference, more garam masala, and a little more rosemary. I find it really brings out the subtle flavors of pork.” He smiled, wiping his pork-sticky fingers on my HGGTG™
“You old fraud”, we all smiled at once.
“What?”, he shied, raising his eyebrows, “It’s for scientific evaluation purposes. It’s therefore allowed. Now, do you have any cold beer, gin-n-tonics, or vodka and lime, which I’m hearing is very nice together, that I might also scientifically sample?” he smiled toothily through his long white beard.
We had made another powerful friend. Although it cost us one smoked Boston Butt, actually off the shoulder, that’s butcher’s for you, and a half a liter of homemade Texas-style barbeque sauce and another of Esme’s homemade fennel and caraway-infused coleslaw.
Everyone on the cul-de-sac now had a freezer full of pit-roasted pork. The Brits got their sausage once Vonn and Liam figured out how to use the Osterizer®
Stuffing Horn. That was almost as much fun as doing the pit-barbeque. Never leave to Brits what Baja Canadians can better do.
We distributed the bacon and hams, and the rest divided whatever was left. Which was a lot of pit-roasted pig pieces and parts.
The bones made their way into gaily wrapped gifts and were posted anonymously to Mr. Guano Insano. We hoped he appreciated all our effort.
I used Esme’s great-grandmother’s old German recipe for Headcheese. Basically, boiled smoked pork head meat in aspic jelly. With dill pickles. And pickled eggs. With special spices.
Well, I don’t give a shit. We like it.
Anyways, summer slowly slid south and the temperatures during the day got slightly more tolerable. Liam and I decided to forego his boat for a while, as launching and recollecting required us to put Liam’s boat in the water HERE and recover the boat THERE. It was trucked, via road, from the recovery place to the launch place.
It only cost something like US$5 to ship the boat back to the launch area and they actually did a good job hosing and steam cleaning the boat before parking it back in its rental dry dock. These were still the early days before gas was king in Qutur, so things were still ridiculously cheap. There were exactly 3 high rise hotels back then, as compared to the insane silhouette presented by Duhu’s current evening sun.
I had flown over some likely looking flats that might hold snook, grouper, and tarpon on my last flight back from the rig. I translated that onto whatever road maps we could find here, as most everything was a state secret, ground verification was a must.
Liam and I tossed a couple of surf rods, a cooler full of beer and some bait into the back of his new diesel Mitsobitchy Prago™,
and we were off to the north of town, the least developed chunk of Duhu real estate to date.
We drove down a rip-rap
road that was more just a pile of random rocks trucked into the bay area and dumped into something that resembled a straight line.
I was less than confident that we weren’t going swimming today, but Liam relished every bounce, bolt and jolt. He confided in me that one of the big reasons he took the job here in the Middle East was that he’d never in a million years be able to afford a truck like this back in bonny Scotland™.
He confided that he couldn’t have even afforded the fuel for this diesel-slurper back in the UK, it was that dear.
So, down the path we rebound. I was watching the water on both sides of the narrow groin, and saw it was getting deeper, but very slowly. I looked at my GPS and saw that we’d driven some 3.5 km out to sea at this point.
“Liam”, I said, “That’s a fuck of a long way to reverse.”
“Ah, Rock”, Liam assured me, “ No worries, Doctor. It’s all a loop. We can just drive our way out of any trouble.”
I remained unconvinced.
We came to a breach in the ‘jetty’. There was some heavy marine equipment mounted on barges. They were working a large cut, ostensibly for cargo ships to pass through. There was to be a swing-bridge built after they cleared the channel, but with all these loose rocks, it was putting paid to their scheme.
We parked and wandered over to who appeared to be the head guy.
“G’Day”, “Liam says, “What’ the big fucking holdup? We’ve got fish to catch, mate.”
Liam had previously spent a few years down in Australia as if it didn’t show.
“Oh, hello”, the natty clad black man said, “We’re having a bit of a time with loose rocks here. Supposed to be angular to lock in place, but by the time they get here from the quarry, they’re a sharp as bowling balls.”
I introduced myself and Liam as he was back in the boot snaking a beer. The black feller introduced himself as Zafir Djaballah, a civil engineer late from Algeria.
“So”, I said to Zafir, “If I’ve got this straight, you cut a channel and want to line it with rip rap. But the rocks won’t stay put. How deep are you cutting and what’s the size of the channel?”
“Oh, 35’ east-west, 15’ north-south. About 15 meters deep.” He relates.
“And the road metal? Where’s that from?” I ask.
“Arabia”, he tells us, “They quarry it there and transport it here. It’s costly, but that’s about the only option we have.”
Liam looks to Zafir. “Hey, Zafir?”, Liam asks, “Y’ken who this guy is?” as he points to me.
Zafir shakes his head “I just met Dr. Rock.”
“That’s not all who he is”, Liam smiles widely, “That, my friend, is the Motherfucking Pro from Dover! If he can’t fix your little problem, he can damn sure make it go away…”
Zafir looks to me as if to ask: “What the fuck, sir?”
“Well, Zafir, “ I say, “I’m a bit of a dab hand with explosives. This sounds like a really simple problem. Drill a grid of 2 meter centered holes, and prime them with a waterproof explosive. Detonate together electrically and there you go. Channel dug and already filled with angular limestone blocks. Easy-peasy.”
Zafir looks over the water and puzzles and puzzles.
“But sir’, he says, “Where would I find such explosives and such expertise?”
“Well…for starters”, I said, “You could ask me.”
He leads us over to a company trailer, where Liam and I drank beers, smoked cigars and told the superintendent of our plans. The Egyptian superintendent, Qaaid al-Zahra, later ‘Randy’ (Quaid?…never mind) scrutinized all our identification. He was actually very impressed when he came across my Blaster’s credentials.
“Doctor”, Qaaid said, “I do like your plan. The drilling is no problem, the problem is obtaining the explosives.”
“Look, Qaaid”, I said, “Leave that to me. You’re working for a government company, I’m working for a government company. What difference does it make? How long to drill the grid of holes Liam and I laid out?”
“Oh, probably about a week”, Qaaid said.
“OK, how about this?”, I said, “Liam and I will be back out here unless the weather’s being stupid and we’ll set and prime the charges? After which, we’ll make certain everything’s green and blow this little project for you?”
“If you can, Inshallah.”, Qaaid said.
“Even if we’re out of shallah”, I said back to Randy.
That Sunday, after Liam backed us down the 3.6 km or bouncy un-turn-around-able path he drove us out on, I ordered some Kinepax™ liquid binaries, as it came in easy-to-use 1-meter threaded lengths in various diameters. Qaaid was drilling 3.5” diameter holes, so the 3.00” nominal OD threaded length would be a breeze. I ordered a couple of spools of shock tube, comb connectors, deflectors, and tie-ins, and a 25 kilo box of ‘Elephant Shit’.
We make sure each hole was blown clean with a high-pressure water hose. Since the water here was only 8 meters deep, we could get by with regular lightweight skin diving gear. I could leave my wetsuit, diver’s helmet and all that heavy-duty ice-diving gear at home for this trip.
Liam and I would pre-form the charges, each exactly 6 meters in length, to match the depth of the drilled holes. Individual 1-meter units just screwed together, pin and box style, it was the utmost in simplicity. Rather like Seismogel™, but packed a considerably higher wallop. All told, we would be setting off some 36 nodal points, each 6 meters deep with 6 meters of binary which weighed 5.3 kg/meter.
Turn the crank and we’d be planting approximately 1,145 kilograms or 2,524 pounds of high-energy binary explosive.
Hmph. A new personal record.
Like Guinness even cared.
So, once we got the high sign from Randy that the shot holes had been drilled and cleaned, the next part of the project was up to us.
We were both PADI-certified. Liam had done some oilfield related diving in the North Sea some years ago. I was a veteran of the Ice Wars from the days of Future Passed back in Baja Canada.
The waters here were calm, gin-clear, and warm.
The dives here weren’t work, this was a paid vacation.
I had liberated a trailer for all our pyrotechnics and Liam was elected to use his Prago as the tow vehicle. We bounded our way out to the Liam’s Pass, as we had dubbed it, with a work trailer containing some 2,750 pounds of high powered, binary explosives bouncing behind. I also had all my explosives paraphernalia there as well: new waterproof galvanometer, which in and of itself, is rather the achievement. Pliers, spare batteries, couple pair of blaster’s tools, the usual.
Lia and I had our dive gear in the back of his Prago.
A couple of single tanks, backpacks, regulators, hoses, and a few belts full of divers weights.
These must have been of Islamic origin as they are specifically prohibited by the Bible. Deuteronomy 25:13, “Thou shalt not have on thy belt divers weights, a great and a small.” And Proverbs 20:23, “Divers weights are an abomination unto the LORD; and a false balance is not good.
Why there should be proscriptions against SCUBA gear in ancient, desert-dwelling, shepherding Iron Age writings is what keeps Biblical Scholars up at night.
Although I agree, a false balance underwater keeps your Swimmer’s Ear from healing up.
At the pass, we park and call over for a half-dozen ‘helpers’. They were nominal employees of the company, but more indentured servants. Today, they were going to earn their water wings. We had a couple of large pneumatic rafts that we’d use to transport he charges to their final water resting site but damned if Liam and I are going to swim laps every time we needed to set a new charge.
So, indoctrination and Explosives For Dummies.
Safety first, second and last.
Who here can swim?
You guys can stay. OK, the rest of you blokes, bugger off.
Here’s the deal, Sparky. There are 36 lengths of Kinestix with primers already set. Those go last, as that’s where I tie in to detonate. The rest of the 1-meter long tubes are identical. Pin on one end, box on the other. Thread them together and use a single ‘O-ring’ between each. Snug them up good and tight, but don’t go too crazy. Those are binary liquids, and I’ll give them a good smack with a hammer before they go into the hole. I really only have to do the last one as once initiated, these liquids can mix in milliseconds, but I’m all for safety and doing things right the first time.
OK, so, one raft will carry the 36 initiators, that is, the last bits to go. The other rafts will carry the 5-meter long strings of connected explosives. Liam and I will be down on bottom and you guys just stay up on surface, dog paddling or treading water, but slowly feeding the lengths of tubing down to us. When you reach an end, pop on one of the other lengths, the one with the primer.
To be continued.
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