BBQ Detox

I'm back to report. Please excuse the absence, I needed a break from bbq - it's true, one can eat too much of a good thing. After months of ribs and brisket, I felt totally meated out and have been going through a meat detox - flushing myself with fruit and veggies and starting to feel better.

But back to the end. I left Oklahoma and took the long way home to sample even more bbq of various styles. I drove from Tulsa to Little Rock, then to Memphis, Nashville and over to North Carolina before heading north and out of the bbq belt. Along the way, I visited notable, random and sometimes questionable bbq restaurants. The results:

If you're like me, then you're excited to try a special dish in an out-of-the way restaurant that was recommended as having something to it. You'd also go far to get there. It often doesn't matter if the food was good, because psychologically, you'd convince yourself of its worth, justifying your efforts and propagating the quality of your food adventure.

Unfortunately, this was not the case for me with the bbq that I tasted in the southern United States.

I ate bbq in numerous locations in the following states:

Missouri, Oklahoma, Kansas, Texas, Arkansas, Tennessee, North Carolina and the Virginias.

Frankly speaking, 9 out of 10 restaurants were pretty lousy. The food was mediocre, and in many cases, poor. I visited over a dozen restaurants that touted their BBQ competition championships and found not a single one (with the exception of Head Country), that could back up those trophies with memorable food. Though good for publicity, I believe that restaurants that focus on trophies aren't paying as much attention to consistency and quality at their home base.

As I mentioned in an earlier post, competition bbq food is awesome, but too intensive for a restaurant's daily demands. These restaurants prove that point.

Another category of bbq restaurant is the local joint - the kind that's on Diners, Drive-ins and Dives (of which I visited two, both terrific). These places reach outside of their environs through word-of-mouth, the internet and a lack of competition. I believe that last point usually serves as the origin of the reputation, as locals love these places, frequent them religiously, but have little to compare them to, thus a bias stance and overblown reputation.

Having said that, there is some great food out there, I'm just saying that eaters must beware.

Here's a list of restaurants that served quality bbq:

Whole Hog, Little Rock, AR - pulled pork

Pizzitola's, Houston, TX - ribs

Rib Crib (chain with numerous locations), nothing special, but decent for a franchise shop

Smokin' Joes, Davis, OK - ribs, pork

Hard 8, Stephenville, TX - ribs, pork

Hog Heaven, Nashville, TN - pulled chicken and pork

Charles Vergos' Rendezvous, Memphis, TN - this is the best all-around restaurant that I visited - notable ribs and lamb ribs as appetizer

Hill's Lexington BBQ, Winston-Salem, NC - second best - they serve pork only, but do it justice

I was ultimately disappointed by beef brisket everywhere. The local styles see it cut thick, with a dry interior that requires sauce to finish the dish. Montreal smoked meat remains the standard for me to compare quality smoked brisket. On the other hand, Hill Country BBQ in Manhattan serves the best beef brisket in a restaurant setting that I have yet to taste.

BBQ End Game

I'm done with the range and heading home.

It's been a great two months and I'm ready to get my ass in gear and start cooking barbeque for my own customers.

Big thanks to everyone in Oklahoma for having me, teaching me and caring for me. They were great and it was tough to leave, but it's time to get to work.

My partner Jon joined me for the weekend and got to see some of what I've been doing during this meat-filled period (I need a cleanse), and the restaurant gave us the kitchen when they were closed to experiment with more recipes.

Side note.

Duck on the smoker:

All I had in my mind was Barbeque Duck, Cantonese style. One of my favorite foods any day. Though I went to Goode's BBQ in Houston where they served a weak duck, it inspired me to give it a shot.

We seasoned the duck and placed it untrussed on the smoker for two, two and a half hours until it reached an internal temperature of about 170 degrees F. It was good, but needed more. No match for Chinatown. More trials en route. I would truss it next time and consider placing it in a pan, raised, to baste some of the juices on top as it cooks.

Lamb.

I had to special order lamb from Sysco because few in the area ate it and when asked, more than 9 out of ten thought the idea gross. Nevertheless, I sourced some tiny racks (the kind that end up as lambsicles on hors d'oeuvres menus), and marinaded them overnight in a worcestershire-type marinade, then rubbed them in a rub I bought from Super Smokers (a championship bbq restaurant just west of St. Louis). Cooked for two hours and they were great, but could have mistaken them for oven baked. I.e., smoke-less. Don't know why. Same thing happened with mushrooms. I'm perplexed.

Getting back to the road.

After Jon and I worked a couple shifts in the restaurant and played in the kitchen, it was time to say goodbye.

I dropped him off at the airport in Tulsa today and headed east towards Memphis and more bbq. This time as a consumer only. I already visited a couple of places, but I'll save the notables for this blog.

Funny enough (not really), as soon as I settled in for the night in a motel in Arkansas, I heard a noise outside, looked, and saw a hurricane out there. The rain was falling in sheets, sideways and the smell of the nearby KFC mingled with the moisture and garbage made me nauseous. I checked the weather and to no surprise, there was a major flood warning in effect.

I'm seriously ready to make my way to higher ground.

Boots and BBQ

I'm in the circuit, so to speak. I judged my first KCBS sanctioned event in Claremore, Oklahoma this weekend. There were about 50 competitors there to deal with lousy weather, but a well-known cook-off. Johnny Triggs was there, from the Pitmasters show and I couldn't help but introduce myself and chat about BBQ (he uses Head Country BBQ Sauce).

He didn't win, but the boys I hung out with at Stillwater and Enid did, Butcher BBQ - well done.

From the horses mouth I have to say that the food was awesome, sort of. The chicken and ribs I tasted were phenomenal, pork and brisket not so much. My table agreed and our scores (when compared after judging), were pretty consistent.

They take the judging very seriously. There's a formal introduction on CD first, reminding everyone of the rules, then we all stand and repeat the Oath. For each group of six judges, there's a table captain (who can also be the judge if they're short). This person has to be certified for the job. At 11:40am they bring in the first turn-ins, Chicken.

Cap'n then opens up one box at a time, informing us of the box number (so we don't know what team it is), and we then allowed to see each up close to judge appearance (no touching). After all boxes have been showed to us, the first is then brought back and each judge takes a piece. This process is repeated for each category.

No talking allowed, facial expressions muted, we then judge each portion and make notes on taste and texture. 2 is inedible, 9 is excellent - 1 is a disqualify. Basically, you're encouraged to be generous when in doubt. The simple way to look at each piece is to ask yourself if looking at makes your mouth water, and tasting it makes you want to eat it all day, then score high.

From wisdom at the table, I ate one to two small bites from each entry and by the time we were done, I was totally full and meat drunk (seriously, I felt like I'd been drinking). That's when they brought in the dessert to judge. Oy! We tasted two entries. One was a small, delicious butter cake with whipped cream that was a perfect end to the meat extravaganza. The other was a monstrous brownie and ice cream cocktail that was too much in every way. It was rich, copious and un-welcomed. Though one bite was delicious, the idea of twenty more....

In summary, the food was better than any I've ever had in a BBQ restaurant, even the stuff I didn't like (in comparison to the best, pretty good is a letdown). I only wish this standard of quality would be feasible to meet in a restaurant, but there's no way. These guys spend almost two days preparing enough food in each category to feed six people. Oh well. I'll have to save that energy for weddings, private parties and birthdays.

Side Note

My First Tornado Watch. There's a big one confirmed about 40 miles southwest of here, moving at 55mph in my direction. How many times have you discussed tornadic activity?

Oklahoma City, about 2 hours south by car, has hail the size of softballs.

Nuts!

Whole Hog!!!

Now that the lesson is over, a couple pics of my first whole hog.

70 pounds, 12 hours to finish at 260 fahrenheit with multiple doors openings (we had to remove the meat for the restaurant's daily needs). Great times.

The hog was shot by a hunter, not farmed. There is a problem with wild herds around here multiplying too quickly, eating crops and gardens, so culling is permitted, even though it's not hunting season.

BBQ Basics 1: Real Basics

I realized that I've been writing almost exclusively about a professional bbq kitchen and thought that some tips for home smokers would be appreciated.

The bad news is there's definitely a difference between commercial and residential smokers. The results are fairly noticeable. The good news is that great food can be made at home if you follow some simple procedures.

The Smoke:

If you have a grill (what most would call a BBQ, like a Weber), then you'll have to either create a smoke pouch with a couple layers of foil, or use a smoke drawer, cheap and easy to find.

If you have a smoker, follow its instructions as the type of wood to use depends on model. Note: I'm not referring to species of wood, but cut - chips, chunks, pellets or split-wood.

Wood Chips: Many varieties are available. My advice is to start with Hickory, it has medium flavour impact and works with the most amount of ingredients. Generally speaking, fruit woods like apple or cherry are used with red meat and more pronounced smokes like hickory, pecan or mesquite are used with the rest (though I'm not a fan of mesquite, it's got a funky flavour to me).

For the grill smokers: Soak the chips for around an hour, drain and place a fat fist-full of chips in heavy foil with a sprinkling, or up to 50% dry chips to encouraging quicker burning. Close the foil snugly around the chips and poke holes throughout to allow for air flow and smoke exhaust. Place the pouch near the heat source, or directly on it (just make sure the pouch is well made or the burnt chips will spill out in the grill when removed). It will take a bit, maybe 20-ish minutes for smoke to emit, then if your pouch is securely made, smoke will be produced for around 40 minutes. If you're not done cooking, remove the pouch and replace with another - repeat until finished.

Note: Don't worry if there isn't a steam bath worth of smoke at all times. The smoke should add subtle, not overt flavour, so 3 hours of billowing smoke is NOT the goal.

Additionally, if using a grill, you will likely need to ignite only one element - you will NOT be cooking over it, so use one off to the back or side. And start off at the lowest level of heat.

Temperature is everything.

Make sure your grill or smoker has settled at a desired temperature before adding the food. Real barbeque occurs, for the most part, between 225 and 275 degrees fahrenheit (100-135 degrees Celcius). This is huge. Smoking takes time, anywhere between 2 and 16 hours, so get comfortable.

Note: While the temperature settles, you can add the smoke drawer or pouch to save time.

Meat:

Let's keep this super simple. Sorry if you've heard all of this before, but this is essential, basic stuff.

First, preparing meat in advance helps a lot. That means adding rub, brining or marinading and placing it back in the fridge for at least 3 hours or overnight. I'll get into specifics for each on another post, but suffice it to say, don't unwrap the meat and put it on the smoker, plan ahead.

Second, start cooking the meat at room temperature. This is a basic cooking fundamental, not just for bbq'ing. A big cut like a 7 pound brisket could take over an hour on the counter to get to room temperature. It's not going to go bad, do it. Size matters, so again, think ahead.

Remember, place all meat on the side of the grill that is NOT ignited, we want an oven effect, no grill marks desired.

Ribs: Place ribs bone side down on the grill.

Chicken: Meaty side up

Beef and Pork: I like fat side up, debatable. If you're cooking something without a definable dimension, like tenderloin, then it doesn't really matter.

Fish: Skin side down for fillets. Whole fish, doesn't matter.

Sausage: First, make them. They're awesome on the smoker. Secondly, they should come out straight, not curled, if you're smoking them properly.

Open the lid to the smoker or grill as little as possible to keep temperature consistent.

Note: Thermometers are a NECESSITY. Get one. The best (for big cuts like briskets), are remote digital ones that you can leave in the thickest part of the meat and close the cover. You cannot overcook meat if you monitor the internal temperature.

Ribs have too little meat to use a thermometer in, so here's some tips to ensure you remove them when ready. Place tongs lengthwise, about 60% down the rack. Lift gently, perpendicular to the grill. If the ribs sag to around a 45 degree or more angle, they're probably done. If the meat on the end of each ribs begins to recede, exposing dry bone, they're probably done. If there's a blackening, charcoaly look - get them the hell off there.

Fish: Don't cut into it. Use a fork, and place it in the meatiest part of the fish without going through it. Wait 5 seconds and remove. Place fork flat above your top lip, beneath your nose (assuming you're clean shaven and a hairless woman), if it's cold, it's not done. If it's warm, then it's on the underdone/way fish should be cooked side. If it's hot, then it's cooked through, get it off quick. Depends how you like fish done.

Chicken: Use a thermometer. Place it in the thickest part of the chicken, between the leg and breast. 165 degrees F (74 C), is bacteria free. A few degrees over won't be overcooked.

NOTE: Smoking produces a pink tint to meat, and chicken, in particular, is quite nicely hued. It is NOT undercooked if pink. If the temp reads over 165, it's cooked.

Cooking Times: Totally vary. Baby Back ribs should take 3-4 hours at 225 F. A 7 pound brisket at 250 can take up to 8 hours. ALL grills and smokers will maintain their temperatures differently, so it depends on how consistent your machine is, if it's insulated and how often you opened it. When in doubt, refer to oven times for the same cuts - that is essentially what you're doing.

Like I said, I'll go into details for each meat and veggie later, but that's enough of basics to get started. Buy rubs and sauces to start. Don't bother making your own.

Note: BBQ sauce does NOT need to added, if you want it at all, until the very end of cooking. I'll brush it on one side of ribs and leave it for about 8-10 minutes, then flip and repeat before removing entirely. Less is more with sauce in my books. If you can't taste the meat, you're either using a shit product, or too much sauce, or both.

Enjoy.

If you have any questions, feel free to email me at davidneinstein@gmail.com

bon appetite.

Certifiable!

Well, in the tradition of BBQ and getting it on when you can get it on, I got it on. Sorry,... I'm now a Kansas City Barbeque Society certified judge. Last Saturday I went back to Stillwater (home of the OSU Cowboys), and took the course to be certified as a judge for KCBS sanctioned events. It took about six hours, we learnt the rules, the criteria, and now I'm a judge.

I was sitting at the end of my table, at the final section of the afternoon - we raised our right hands and pledged (there were a about a hundred people there, I felt like I was at Tea Party convention):

I do solemnly swear, to objectively and subjectively evaluate, each Barbeque meat that is presented to my eyes, my nose, my hands and my palate.

I accept my duty to be an Official KCBS Certified Judge, so that truth, justice, excellence in Barbeque,

and the American Way of Life may be strengthened and preserved forever.

done.

That wasn't the end. The officials thanked the volunteers who cooked, served.....and gave each of them a OSU oven mitt stuffed with a .... wait for it... bottle of Head Country BBQ Sauce. Then, as I was dozing like the rest of the bbq fed crowd, they called for the Canadian. Dumbass I am, I swept the room looking for the Canadian, thinking how weird that was. It was me. My neighbour poked me and I rose and went up front to receive my applause and oven mitt and BBQ sauce. I was a little taken aback.

They asked me to stay behind and after everyone left, I posed for yet another photo for their newspaper, the BullSheet - photo to come. Unbelievable. I wish I had a better synonym for classic.

So let's move on to the goods. Let's get back to the Q.

The last week was nuts with business. We catered the G.E. job and then the NRA job (I forgot my camera, oy!). By the way, the NRA job was in Ark(kansas)City, Kansas, where Twister was shot, about 20 miles north of Ponca City.

Tomorrow night is a fundraiser with 500 people, I'm cutting ham (literally).

Otherwise, I've been screwing around with the smoker when it wasn't stuffed full for restaurant jobs.

Firstly: I tried to source pork bellies but couldn't find any in the city. So I had to go with a supplier from waaaay out of town. What I got was rectangularish, maybe 8 pounds, and an irregularly shaped morsel.

I first cured it in a mix of sugar and salt for about 3 hours. Then I put it on the smoker for two hours at roughly 260 degrees (I say roughly because they open the doors constantly to remove or add things to the smoker, and when you're talking about 60 or 100 racks of ribs, it takes a while and heat is lost). Then I put it in the oven for an hour (scooping a little of the rendered fat on top), before taking it out. By the way, I put it on the smoker fat-side up, then switched it for the oven.

In the end, it burnt like Paul Reubens in the 90's. I overcooked the crust a lot, but the meat was only slightly overdone. Kind of like medium versus medium-rare. I had to trim the hard crust off, but the rest was great with a bun and some BBQ sauce. Great dish.

If you have a more rectangular cut (cooking way more uniformly), then this dish will rock.

I also tried Prime Rib two ways. I initially asked the Sysco dude for beef ribs. The best he could do was prime rib of about 7-8 bones, with all the meat on it - meaning roughly 20 pounds of goods times four, it cost a bit.

Side note - there are no butchers here. The pork belly, the beef ribs and everything else I'm playing around with has to be specially ordered. There is no where to go and request a cut, like...well, what I want. Everything is packaged and delivered to the markets as is, no exceptions.

So prime rib. I originally just wanted to try beef ribs, but apparently I had to deal with an buttload of meat as well. So I trimmed the beef ribs and kept the meat aside to tie, season and smoke. Here are the results of trial 1:

I marinaded the ribs overnight, seasoned them and then smoked them for 6 hours - they came out a 7. The boneless part was rubbed, rested overnight and smoked for 2 and a half hours, also a 7 (but I was never a fan of prime rib anyway).

Today I did the same thing, except, I kept the bone on for three ribs' worth of meat. Marinade and rub, then smoked for three hours. I finished it with a compound salt of kosher salt, fresh rosemary and black pepper. A 10!

I have the ribs marinading now and the boneless half as well. Results to come tomorrow. I'm pleased though. Remember, the smoker, at peak temperatures, runs at 260 degrees. This is a hot and fast sort of joint.

The Crack

It's early. I'm up at 5 am today to get in for a Big catering job today. General Electric has an aviation plant about 30 minutes north of here and they've ordered food for each of three shifts at their plant. Nice managers, and I have no idea what the occasion is.

This means a delivery this morning at 4am, 11am and 6pm for some 12oo people.

The last two days we cooked 160 briskets, 210 slabs of ribs and prepped 300 pounds each of green beans, barbeque baked beans, smoked turkey and more to fill their order.

Though the numbers are impressive, I'm still trying to figure out the profitability of the place. It must be good with jobs like this, but I haven't been granted access to the books. Yet...

Saturday sees us going north again to Kansas, to serve bbq for 600 dedicated NRA members celebrating something (perhaps Obama's approval rating). That'll be interesting.

Good times.

MudFest 2010

Back from the Red Dirt BBQ Competition, another Kansas City Barbeque Society sanctioned event. But it was more of a water-logged rain-fest than anything else. And what a difference in atmosphere.

It rained continuously all weekend and the event took on a much more serious, subdued feeling, while not altering the essentials for a bbq competition. While last week's cook-off had a tail-gate vibe with lots of smiles, chatting and beer, this week's seemed more earnest in some ways as competitors fought the elements.

Those with split log cookers struggled to keep their temperatures accurate throughout the day and especially the night as the weather went up and down consistently all weekend. Most of the wood smokers are not insulated and thus their captains have to balance the amount of wood added with the temperature required and with the quantity of smoke desired - i.e. a tough job. On the other end of the spectrum are the cooks with insulated smokers, mostly pellet fires, who weren't much affected by the chilly weather. However, the amount of smoke, and the resulting flavour produced by these two types of competitors is as different from each other as a boiled hot dog is from a grilled one.

What really stood out at this competition is how unconventional bbq cooks are. Most Pit Masters (I could say chefs, but read on for the point), have little to no culinary education or in many cases practical experience outside of bbq. I'd be surprised if most knew what a mirepoix is, let alone miramax. Many cooks use melted butter and/or rendered bacon fat to add flavour and sheen to their meats, but I spoke to only one who bothered to clarify the former first and no rendered duck fat in sight. Lastly, not one competitor that I saw used any cooking method other than the smoker itself - no pans, torches, pots (except for sauce or beans), grills, ovens....

However, I'm just observing here, not judging (that's next week). Bottom line, their food is routinely fabulous. On a side note, I spoke with a judge who had to disqualify a competitor in the pork shoulder category because a toothpick was found in the bottom of the container, clearly an accident. He said it was far and away the best he'd tasted, boourns.

And taste I did. Everyone was nice and offered up samples after they had submitted their category. Ribs have crusty, yet sometimes chewy bark while the meat remains tender and pulls away from the bone with minimal tug - saw a lot more St. Louis cuts here than last week. Brisket is moist, smoky and tender with a similar bark, like burnt ends, that should sell at gas stations instead of jerky.

I could go on, but you get the picture. Great eating. Saw some cool smokers too.

Back at the restaurant, it was a relatively slow week, so I just focused on the routine there. I did start experimenting with chicken wings on the smoker, results to come.

We also catered the prom this Saturday night (there's only one), for the 400 graduating students. They actually have a promenade where the students file in, in couples, outside the venue for the parents and the whole town to watch. I feel bad for those who went stag.

As they see it

I didn't mention it because it wasn't yet published, but on my fourth day I was interviewed - fifth day photographed. I've since been recognized almost everywhere I've been. Got to love the small town life, really.

http://poncacitynews.com/templates/lifestyle/153752672545285.bsp

STILLWATER!!!

The BBQ experience continues at record pace.

Stillwater, Oklahoma - April 9 & 10. Blazathon State Championship Cook-off.

http://www.blazathon.com/Stillwater_Elks_Lodge_Blazathon/blazathon.com.html

This is a classic BBQ competition - exactly like the Pit Masters show, minus the drama (it was actually quite relaxed, at least until turn-in times). It is run by and according to KCBS rules, i.e. the Kansas City Barbeque Society (kcbs.us). That means that judging is blind. Competitors turn in numbered boxes that groups of judges then sample and mark on a scale from 1 - 10. If the mark is under 4, they are required to explain why. Judges are also not allowed to discuss the food as they eat it. The food is evaluated in three categories: Taste, appearance and texture. I was also told that appearance is weighted

less than the other categories. At least 6 portions are required for each of the following meats: Chicken, Pork Ribs, Pork Shoulder (the cut for pulled pork), and then beef brisket.

Stillwater is only 45 minutes from Ponca City, so I drove down for about 2pm on Friday, just as the competitors were arriving and setting up their smokers and kitchens. I was invited by a competitor (who is also the guy who connected me with Head Country BBQ initially), who cooks for his company, Cookshack - manufacturers of smokers and other BBQ products.

www.cookshack.com

This is early in the season, so a lot of competitors came to test their off-season recipes and cooking method tweaking. A little more than 40 teams showed up. It's not really open to the public, so my being attached to a team helped entirely for the access that I got.

Here's the process:

noon - 4pm - Competitors arrive, sign in and have their meat inspected to check for quality and that the meat has not been prepared in any way.

4pm ish - Cooks meeting for rules, times and general scheduling.

4-6pm - Teams prep their meat. Rubs, marinades, injections, brines...

6-7pm - Smokers are fired up to attain the cooking temperature and smoke quantity desired.

6pm ish until morning - at various times, teams will start cooking their brisket and pork shoulders. Some smoke these cuts for up to 17 hours, others for as little as 6. This variance illustrates the two philosophies of smoking: low and slow, and hot and fast.

Also in the evening... well, it's pretty much a party. There was karaoke, a lot of light beer and little stress. I stayed until about 11:30pm and people were still going strong.

Next Day: Teams wake up at various hours. The hot and fast guys, who haven't lit their ques yet, get up at 4am ish to get started. Most others are up at around 6. However, many teams have been smoking all night, so lots don't sleep much at all. Those with split wood smokers have to tend the fires constantly to manage the smoke and heat. The others with pellet bbqs and digital monitoring are resting a lot easier.

6 - 1st turn in: ribs go on for about 4 hours, chicken needs only about 1 to 1 and a half, depending on the team. Final checks on brisket and shoulder into...

10:30am, 1st turn-in: Chicken. Thighs (and some breasts), are mostly de-boned, skin removed, brined and seasoned overnight, then finished with skin replaced, and a gloss of sauce.

11am - ribs. I saw some St. Louis cuts, but mostly baby-backs. Those I tasted were, for lack of words, perfect.

11:30am - pork shoulder

noon - brisket

Results were announced at 3pm, when all votes were tallied and verified.

In all, it was a ton of fun and the best bbq that I've ever tasted. The teams worked really hard to produce amazing quality bbq - so much so, that I realized that this level of quality is NOT feasible for a restaurant system. I learned a ton, ate great and made some key contacts from within the circuit.

Everyone was super nice and let me taste all of their food and were extremely open to questions on their methods (though many keep sauces and rub recipes very secret). The only drama like that you see on Pit Masters came at turn-in time when everyone's stressed to meet the deadline and managing last-minute problems. Otherwise, the teams were friendly and completely NON-competitive. Speaking of the show, I spoke with one guy who was invited to send in an audition tape for the next season.

And who is it?

Paul Schatte, General Manager at Head Country BBQ. I hadn't met him beforehand because he works at their main office at the site of their sauce bottling plant - that will be post-coming. I'm definitely in the right place.

Next weekend - Enid, Oklahoma. http://reddirtbbq.com

Note: A win at this event or Blazathon (or any KCBS sanctioned competition), gains the Team an invitation to the American Royal Barbeque competition which takes place on the first weekend in October. This is the world's largest BBQ competition and everyone who thinks they can smoke wants in. Additionally, a win also enters the winning team into a state lottery for a place at the Jack Daniel's World Championship Invitational Barbeque - also a huge competition on the circuit.

A Week of Firsts

I won't constantly give play-by-plays, but while it's still new, I have describe it. And though I'm sure these postings are standard for commercial bbq'ers out there - those of you not accustomed to the sheer volume of a professional BBQ kitchen have to take a step back.

I'm actually losing weight here eating bbq everyday (no, I'm not tired of it yet - I'll get into the goodies at Head Country BBQ later), no shit - this business works you.

After the brisket-a-thon on Monday, the rest of the BBQ week was stimulating to say the least.

On Tuesday I loaded 1500 chicken quarters, filling an entire smoker (now that's 6 trays per rotisserie - 6 rotisseries in the smoker). That took a while, with a lot of lifting and bending - and this is their back-up smoker that I was using, the other was full with the day's regular cuts of brisket, ribs and some pork shoulder. A whack of chicken - every one of them shiny, trimmed and ready for the smoker courtesy of the great people at Tyson.

Wednesday was rib day, in prep for all-you-can eat ribs on Friday. That's 216 racks of side-ribs, averaging roughly 5 or 6 pounds a shot. Looking at them all is amazing.

Preparation for all meats takes place one or two days beforehand. The meat is rubbed with Head Country signature spice blend - it's great (I don't know exactly what's in it, and I didn't ask - I figured that would be bad form, they sell it). Then it's stacked in tubs in the walk-in until needed. This is also part of my duties.

Today shaped up to be a little more calm until I cut myself washing knives and had to visit the local walk-in for some mending. This was amazing for a number of reasons, though not for the slash itself - which was actually the worst I've ever had with knives (stuff was creeping out of the hole, and I'm not talking about blood).

This was the first time that I've needed medical help in the U.S. I was taken to the walk-in because I was told that the emergency room would charge double for the same work. Right. Filling out the myriad forms was entertaining, not only for the quantity of them and the useless info they were asking for, but trying to write while holding a cloth to bleeding hand (which they didn't give me while filling out the papers).

Additionally entertaining was explaining to the staff that I didn't have medical insurance and that this procedure would not cost anything in Canada - this explanation was continued in detail after stitching to the intense interest of the staff. They ultimately didn't care how I was hurt or who my insurer was when I paid for it with a credit card, $220 bones. Classic.

So after 7 stitches and nearly 2 hours later, I returned for the lunch rush.

Beefahontas

ahoy, I'll tell you - this is not a night-owl's business. Started the day at 5:30am, need to get the smokers going in time to meet the lunch rush. Luckily (kind of), I'm currently staying only a 9 iron from the restaurant, a propitious commute. If the meat's not on by 7:30, they risk heating up frozen, pre-cooked ribs - which, by the way, heat up in 30 minutes at 250 degrees, and they claim that little taste is lost - I've yet to try them that way.

Today, aside from the regular demand in the restaurant, there was a monstrous catering order for brisket - I seasoned them yesterday and plopped it into the fridge overnight and then today, loaded just under 200 briskets into two smokers. That's some beef.

Here's the process, to give you some idea of the work:

Briskets come in boxes individually wrapped in plastic. They're opened, seasoned with rub in sealable plastic crates (in a plastic bag), then kept overnight. In the morning, they're put in the smoker on the lowest racks (because those have the lowest temperature), and smoked for around two hours at around 260 degrees (time variation in lieu of brisket size is irrelevant, due to the total load size and accessibility to each brisket in the smoker). The briskets are then individually wrapped in foil and placed back in the smoker for another hour - remember there were 194 of these babies - averaging 6 pounds each. That's zen work if there ever was any.

Lastly, the briskets are loaded into cooling racks and rolled into the walk-in freezer for quick cooling. However, because of the sheer quantity of briskets (the heat emanating from the mass actually dropped the temperature of the moderated freezer by enough degrees that it couldn't do the trick!), it took longer than expected to cool those suckers. We had to move them into the other walk-in freezer, kept at a lower temperature.

Great day. My back hurts and I smell like smoke, the good kind.

Stage 1 - Ponca City, Oklahoma

It's a beautiful morning. The sun's shining, it's hot and there's lots of pick-up trucks screaming by my hotel window. It's a great sound to wake up to, seriously. I'd like to say I'm not in Kansas anymore, but I didn't drive through it to get here - I'm just south, in Ponca City, in Northern Oklahoma.

I'm here to learn BBQ in a town with a great tradition in the meat, not to mention oil and Obama's heritage. But I'll keep to the BBQ.

Yesterday was my first day at Head Country BBQ, in business since 1949 and famous as much for their sauce as their meat. They've agreed to take me on as an apprentice in preparation for my own restaurant opening in Toronto.

Thus, the BBQ stage, so to speak. I'll jump to the goods from day 1 and get to more of the background in another post.

So here's the goods:

Day 1: 108 racks of ribs

32 beef briskets

50 chicken breasts

and a Turkey.

Not a bad start. Already more ribs and brisket than I've ever prepared in my life - and I've cooked a lot of them.

The basics: They use a large Southern Pride Rotisserie Smoker, the XLR 1400. That means that the racks rotate within the machine, self-basting the meat. It's gas powered and they use Pecan Wood for their smoke flavour profile.

I'll get into the details later, I've got to go and find a place to live while smoking in Ponca City.

ahoy