What does one have to do with the other? In Tai Chi circles no one can agree who is right as to "what is Tai Chi?" We do Tai Chi the way Grand Master Sin showed us. Others around will argue you aren't doing it right. In BBQ circles no one can agree who is right as to how to properly cook a hunk of meat. So who's right?
There is a joke that goes like this, how many tai chi practitioners does it take to change a light
bulb? One to actually change it, all the rest will argue that their teacher showed them how to change it a different way.
When it comes to Tai Chi the best way is to get on the floor and do it. Feel each movement, feel how each moves flows into the next. Its ok to make the kata "yours". Not change whole moves in the kata, but to express yourself in the kata.
So why the talk of BBQ? I like to BBQ slow and low with
LOTS of smoke. I like to keep the temperature between 225-240 deg. I'm pretty particular with the spice rub on my cut of meats. I cook the meat so long, you don't need a fork. How long? I really couldn't tell you because each cut is different. You have to go by feel and temperature. It took me quite a awhile to get my Smoked Brisket just the way I like it. Just like it took quite a awhile to get my Tai Chi to feel right. Notice I did not say my Tai Chi felt "perfect" or my
Smoked Brisket was "perfect". Why? Because both my Tai Chi and my Smoked Brisket are works in progress. I tweak movements or tweak spices. Both go slow and low.
The cool thing about smoking a Brisket or other meats. It gives you plenty of time to do Tai Chi while you wait.
