BBQ Interview Series - Kevin’s BBQ Joints
A BBQ Interview Series by Kevin’s BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.
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Episodes
Sunday Jul 19, 2020
Sunday Jul 19, 2020
In this episode I get the chance to sit down with Jess DeSham Timmons from Cherry Block Craft Butcher + Kitchen in Houston, Texas.
See all things Cherry Block here: https://www.cherryblockbutcher.com
Follow Cherry Block on Instagram: https://www.instagram.com/cherryblockhou
Check Cherry Block on Facebook here: https://www.facebook.com/cherryblockhtx
Follow Jess DeSham Timmons on Instagram here: https://www.instagram.com/jess_timmons
See Bravery Chef Hall here: http://braverychefhall.com
Bravery Chef is currently at 75% capacity and open Monday - Friday for dinner and Saturday and Sunday for lunch and dinner. They also do curbside, take out, & delivery.
First off, if this interview doesn’t make you smile, I don't know what will. She has an infectious laugh and such a positive attitude that it truly gives you hope in a time that feels at times hopeless. Jess talks about her route from Bennigan's to Landry's to Foodways Texas to Republic Country Club and BBQ to Caboose BBQ and now to her partnership at Cherry Block.
They opened July 2019 and February 2020 was their record month...then came the pandemic. Since then they essentially reopened 3 times since to pivot and adapt to the new world with COVID.
I was a fan of H.E.B. in Texas before talking Jess, but now I am a HUGE supporter. It is so interesting and moving as to what they are doing for Cherry Block(it's employees especially) and other restaurants. Cherry Block is doing 5 items(smoked ham hock gumbo, pimento cheese, Dr. Pepper short ribs set on cheese grits, marinated steak sliced with mashed and collard greens, and red beans and rice. Stay on the lookout for them in your local H.E.B. They are in the deli section(grab and go). It's the Texans Helping Texans Program.
This interview too is a GREAT primer for restaurants, especially with the safety protocols that they put in after day one. She talks too about her management style which is firm, but with compassion.
Find Cherry Block here: 409 Travis #368 Houston, TX 77002
Thursday Jul 16, 2020
Thursday Jul 16, 2020
In this episode I chat with Kyle Rensmeyer from Holy Trinity Barbecue in Portland, Oregon.
See all things: https://holytrinitybarbecue.com
NEW HOURS, EFFECTIVE 7/22:
Wed-Sun, 11AM - 8PM (or sold out)
Order ahead here: https://holytrinitybarbecue.com/order-ahead
Check out Holy Trinity Barbecue on Instagram here: https://www.instagram.com/holytrinitybarbecue
See Holy Trinity Barbecue on Facebook here: https://www.facebook.com/holytrinitybarbecue
We talk a few weeks into the shutdowns for the pandemic. He came up with a bunch of ideas to try to get food to his customers, but it ended up being just the way he had been doing and being in a food cart has it’s advantages because he was essentially grab and go. He did add the online ordering system so people can order ahead.
Some interesting things he added was Family Packs(https://holytrinitybarbecue.com/order-ahead/june-19-21-family-pack-feeds-4-6-cddjn) and The Single Dad(https://holytrinitybarbecue.com/order-ahead/june-19-21-single-dad-feeds-2-3) which have really taken off. Kyle grew up outside of Dallas and went to Texas A & M.
After graduation he became an animal feed commodity trader in Round Rock, but didn't enjoy that. He moved on to work for 7/11 in their corporate division and was transferred to Portland. The thing was, Portland didn't have the BBQ he was used to...so he started cooking on his own(and eventually selling). You may have seen his first version which was called Q PDX, but soon transitioned to Holy Trinity Barbecue and is nestled in a cart pod with 7-8 food carts in it. He talks about the great class he took from Dylan Taylor and references it several times as a place he learned a ton of about his craft, especially making sausage. During the month of May he did Sausage collabs with various carts including a Korean sausage and a pepperoni pizza sausage.
You can visit Holy Trinity Barbecue here: https://www.google.com/maps/place/Holy+Trinity+Barbecue/@45.4964841,-122.6267613,15z/data=!4m2!3m1!1s0x0:0x8bb3060143ef8f3a?sa=X&ved=2ahUKEwilo-XyitPqAhXXIDQIHQJaC5wQ_BIwCnoECBYQCA
Monday Jul 13, 2020
Monday Jul 13, 2020
In this episode I get a chance to talk with Bryan Flannery from Flannery Beef in Marin, California. They specialize in high quality, USDA Prime Holstein Beef.
See all things Flannery Beef here: https://www.flannerybeef.com
Check out Flannery Beef on Facebook here: https://www.facebook.com/FlanneryBeef
Follow Flannery Beef on Instagram here: https://www.instagram.com/flannerybeef
We go into the history of Flannery Beef. From his father being a butcher at a single butcher shop with 80 butchers to moving their operation to San Rafael where they have their aging rooms(just added a computerized aging room that sounds incredible), packing, shipping, and production. We discuss in detail how Katie built the online business and how they came to work with restaurants and their connection to the wine world(Robert Parker rates their beef at 100 points). We discuss DRY versus WET aging in detail so if you've ever wondered about that you get a quick education(you also find out which method he prefers).
We talk about his transition to more of a back end roll with Katie running the operation and how they primarily use meat from Holstein cows. Again, Bryan goes into detail discussing the difference in marbling, texture, and overall flavor between Angus and Holstein(super interesting). Most importantly we discuss the care and detail that goes into every shipment, be it for the home customer online or for a restaurant. Hand cutting every order. It's remarkable and a testament to their top notch customer service. Lastly we chat about their various burger blends of which they have 3. It's important to note that while they are serving prime beef, the pricing is affordable for that price range.
Check out their gift boxes here: https://www.flannerybeef.com/butcher/gift-boxes.html
Buy a gift certificate here: https://www.flannerybeef.com/butcher/gift-certificates/gift-certificate.html
Wednesday Jul 08, 2020
Wednesday Jul 08, 2020
In this episode I get the chance to chat with Michael Johnson Jr. from Cen-Tex Smokers in Luling, Texas.
Check them out(and follow them) on Instagram here; https://www.instagram.com/centex_smokers
See them on Facebook here: https://www.facebook.com/CenTexSmokers
This one is great because he is so early into his pit building career. He has always had a passion for BBQ AND has been welding since he was 5 or 6(yes, that early on). His dad is taught him early on(and later he went to welding school) and is still his parter in the production of pits. They build the pits on his dad's property. His first big break was a pit for Ronnie Killen and then Big Moe Cason. He also has a 500 gallon on tap for a guy in Las Vegas and will be doing another pit for Ronnie. We go into welding in depth, his passion for hard work, how he got to where he is today and what you can expect regarding lead times, new projects and ideas, and why you would want to lean towards him to produce something for him. He's a great guy who was incredibly fun to chat with and I imagine the same would hold true if you worked with him.
Tuesday Jul 07, 2020
Tuesday Jul 07, 2020
In this episode I chat with Scott Schaefer, the Director of Special Events at The Resort at Paws Up in Greenough, Montana. Essentially a national park contained on private property.
See all things The Resort at Paws Up here: https://www.pawsup.com
Follow The Resort at Paws up on Instagram here: https://www.instagram.com/theresortatpawsup
Check them out of Facebook here: https://www.facebook.com/TheResortatPawsUp
The property is 60 square miles or 37,000 acres. The property has been the site of a working Angus ranch for over a century (and still is one), and the family bought it approximately 25 years ago. It features 6 camps, 38 different homes, and they are working on an island and an adult's only resort. To visit you fly into Missoula.
This was recorded early into the pandemic, right before Montana Master Grillers(this year Sheldon Mason and Evan LeRoy). We talk about Scott's background, how he came to work at The Resort at Paws Up, but mostly we chat about the property, it's history, and the incredible events(BBQ and live fire) that are put on year round with the likes of Charlie McKenna, Andy Husbands, Wayne Mueller, Sam Huff, Erin and Patrick Feges, and many, many more.
Some of the Upcoming Events and links to past events:
Pitmaster - July 10th - 12th Featuring Chefs and Authors Chris Hart and Andy Husbands https://www.pawsup.com/events/cookbook-live/pitmaster
Live Fire Legends - July 10th - 12th
https://www.pawsup.com/events/live-fire-legends
Featuring Chefs and Authors Chris Hart and Andy Husbands
https://www.pawsup.com/events/live-fire-legends
Campire Chefs - August 20th - 23rd
https://www.pawsup.com/events/food-and-wine/campfire-chefs/chef-patrick-feges
Montana Master Grillers (2020) https://www.pawsup.com/events/montana-master-grillers
Live Fire Legends (2020) https://www.pawsup.com/events/live-fire-legends
From the Archives, Montana Master Grillers (2019) https://www.pawsup.com/events/2019/montana-master-grillers
Montana Master Grillers (2021) https://www.pawsup.com/events/2021/montana-master-grillers
Video for Montana Master Grillers https://vimeo.com/332242583
If you are a chef or pitmaster interested in participating in one of these events you can email Scott here: sschaefer@pawsup.com
His episode on Eat More Barbecue podcast: https://podcasts.apple.com/us/podcast/the-resort-at-paws-up/id1416444264?i=1000461882625
Find the resort on the map here: https://www.google.com/maps/place/The+Resort+at+Paws+Up/@46.9169794,-113.434776,15z/data=!4m2!3m1!1s0x0:0xea52da2857ff3070?sa=X&ved=2ahUKEwjyjr60sbrqAhVDj54KHd1BDFwQ_BIwFnoECBMQCA
Request a brochure: https://www.pawsup.com/contact-us/request-brochure Sign up for newsletter at the bottom of the page
Sunday Jul 05, 2020
Sunday Jul 05, 2020
In this episode I am lucky enough to chat with Drew Brahs from Harper Barbecue in Costa Mesa, California.
See Harper Barbecue on Instagram here: https://www.instagram.com/harperbarbecue
Info on their Hibatchi Grills(https://www.instagram.com/p/CBgla17B0O-/)
11 x 15 - $ 350
16 x 18 - $ 450
16 x 36 - $ 800 (the largest with 2 grates AND a flat top)
Current lead time as of airing for pits on trailers is 8-10 months and 4-5 months on backyard pits(you should check via DM though). They will be launching the website shortly with our hibachis and fire pits, so continue to follow them on Instagram for updates.
My conversation with Drew was great. This was essentially 'the unintentional business that became this...' He and his partner Brian have been cranking out pits for the likes of The Offset Barbecue(https://www.instagram.com/theoffsetbbq/) who bought Harper's first pit on Craigslist, Helberg Barbecue(https://www.instagram.com/helbergbarbecue), Herc's Barbecue(https://www.instagram.com/hercsbarbecue), Holy Trinity Barbecue(https://www.instagram.com/holytrinitybarbecue), Breakwater Barbecue(https://www.instagram.com/breakwaterbarbecue), Republic Craft Barbecue(https://www.instagram.com/republicue_), 3rd Degree BBQ(https://www.instagram.com/3rd_degree_bbq/), Neighbors BBQ(https://www.instagram.com/neighbors_barbecue), Heritage Craft Barbecue( https://www.instagram.com/heritagebarbecue/), Johnnys BBQ(https://www.instagram.com/johnnysbarbeque), and Horn Barbecue(https://www.instagram.com/hornbarbecue).
He grew up in the Costa Mesa/Newport area and worked in a fish market in the early days(gained a ton of knowledge through this), went to military school, then through a number of detours started welding pits, which turned into this business. He goes in depth about their upcoming brick and mortar(opening around mid 2021) which sounds incredible. Along with insane Central Texas style there will be smoked fish on the menu as well as smoked oysters(he's bee a fisherman his whole life). Also, he is planning on having steak nights and a creative bar menu on the days they are open into the evening. Right now they are shooting for being open 4-5 days a week. Cool Facts: History of costa mesa https://www.costamesaca.gov/about/history
Sunday Jun 28, 2020
Sunday Jun 28, 2020
In this episode I get the chance to chat with Rebecca King from The Bad Jew.
The Bad Jew on Instagram: https://www.instagram.com/thebadjew
The Bad Jew website: https://thebadjewla.com
The Next Pop-Ups for The Bad Jew: https://thebadjewla.com/pop-ups
Rebecca King's Instagram: https://www.instagram.com/rebeccakooking
Rebecca moved to Los Angeles 3 years ago from Cleveland to do commercial real estate, but her true passion is cooking. She talks about purchasing 'On Vegetables' by Jeremy Fox and how she would go to his restaurant(seeing all of the farms listed on his menu) and used those menus to recreate dishes(by shopping at her local farmer's market). She calls this 'menu reading'.
The concept of The Bad Jew is to do pastrami and corned beef with PORK. She threw herself deeply into learning about pickling, brining, and fermenting and connected with Danny Gordon from Flatpoint Barbecue(https://www.instagram.com/flatpointbarbecue) to learn how to smoke meats(this is where I first met Rebecca who was working with Danny and his crew) Rebecca truly shows the power of hard work, hustling, and being a sponge for learning about everything she is passionate about. Be sure to stop by one of her pop-ups or a house party when that is a thing again.
Check out Melody Wine Bar(https://melodyla.com) and their 'Porkstrami crushers'.
Tuesday Jun 23, 2020
Tuesday Jun 23, 2020
In this episode of From Behind the BBQ Front Lines I talk to Nick Solares, Host of Meat Life(https://www.youtube.com/meatlife). This was recorded 6 weeks into the pandemic and I wanted to check in to see how he was doing, and see how things were in New York(both in general and the overall restaurant and meat scene). We get into the climate, how things will be after this is over(or mostly over) and what it's like to live around 3 major hospitals in New York City and to bike around with no one outside. We discuss Pat LaFrieda(https://www.lafrieda.com), Gold Belly(https://www.goldbelly.com), Rocker Brothers Meat & Provisions(https://rockerbrosmeat.com), John Tesar(https://johntesar.com), Joe Jr., and that Nick's spirit animal is a hot dog.
Check out Meat Life on YouTube here: https://www.youtube.com/meatlife
See Nick Solares on Twitter here: https://twitter.com/Nick_Solares
Otto Wilde Grillers: https://www.ottogrills.com/shop/grills/
