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
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