Bigmista
somebody shut me the fark up.
I used to do security work at this night club. The guy that owned the club also owns a coupla restaurants so of course we talked about food all of the time. I even took him some of my Que from time to time.
So I went to his restaurant for lunch the other day because I was in the mood for some Hawaiian food. We were talkin while they were fixing my Island Fried Chicken and he told me about a guy that he met that owns a BBQ restaurant. The guy was interested in BBQ competitions and immediately the Hawaiian owner thought of me. So he got the guy's number and gave it to me.
I called this guy and found out that he was the new owner of a restaurant near my job. He took it over from an uncle who didn't have a passion for cooking. He was just in it for the money. I had been to the restaurant (joint) before and I really wasn't impressed. The new owner wants to make it better and wants input on how to do it so he invited me to come down and taste what he was doing and give him some new ideas.
So I went there today on my lunch break and met him in the parking lot. He took me straight to the kitchen and gave me the tour. They had a huge Ole Hickory smoker that holds about 240 racks of spares at one time. He cooks with hickory and red oak.
We sampled some brisket, pork ribs and beef ribs and I liked the smokiness and texture of his meat. The rub was light and didn't really enhance the flavor of the meat though. We actually made plans to get together and work on some rubs.
He was a really nice guy and open to some new ideas. I found out after talking to him for a while that he is actually related to Jim Neely from Neely's Interstate BBQ in Memphis. Go figure.
Anyway it was cool to meet another fellow BBQ'er and do what I can to help.
So I went to his restaurant for lunch the other day because I was in the mood for some Hawaiian food. We were talkin while they were fixing my Island Fried Chicken and he told me about a guy that he met that owns a BBQ restaurant. The guy was interested in BBQ competitions and immediately the Hawaiian owner thought of me. So he got the guy's number and gave it to me.
I called this guy and found out that he was the new owner of a restaurant near my job. He took it over from an uncle who didn't have a passion for cooking. He was just in it for the money. I had been to the restaurant (joint) before and I really wasn't impressed. The new owner wants to make it better and wants input on how to do it so he invited me to come down and taste what he was doing and give him some new ideas.
So I went there today on my lunch break and met him in the parking lot. He took me straight to the kitchen and gave me the tour. They had a huge Ole Hickory smoker that holds about 240 racks of spares at one time. He cooks with hickory and red oak.
We sampled some brisket, pork ribs and beef ribs and I liked the smokiness and texture of his meat. The rub was light and didn't really enhance the flavor of the meat though. We actually made plans to get together and work on some rubs.
He was a really nice guy and open to some new ideas. I found out after talking to him for a while that he is actually related to Jim Neely from Neely's Interstate BBQ in Memphis. Go figure.
Anyway it was cool to meet another fellow BBQ'er and do what I can to help.
