One On One With Personal Chef Wendy Boumo Chok

For three days, personal chef Wendy Boumo Chok of Los Angeles, California, ate, lived and learned how to prepare barbecue. Chef Wendy came to me because she wanted to increase her knowledge while improving her preparation of America’s cuisine to astonish her clients. Well, I aim to please!

Wendy’s first day began with us paying a visit to Bichelmeyer Meats (704 Cheyenne Avenue Kansas City, KS 66105-2087 - (913) 342-5945). Bichelmeyer’s is a butcher shop that specializes in processing meats the old fashioned way. Meats and specialty cuts are processed to order. Sausage of various kinds are made fresh daily along with many other menu items. We were met by the owner, Joe Bichelmeyer, who gave Wendy a personal tour. He shared with Wendy the history of Bichelmyer’s, how the meats are processed and sold, and the inner working of Bichelmeyer Meats. For lunch we ate at what many consider to be the best barbecue restaurant in the Kansas City region, Oklahoma Joes (3002 W 47th Ave, Kansas City, KS 66103, www.oklahomajoesbbq.com ). There Wendy was given a personal tour of the kitchen before enjoying an excellent representation of what barbecue should taste like! After lunch it was time to get to work! Wendy and I began our one on one by learning how to create and balance her own signature “rub” or seasoning. From there Wendy trimmed and seasoned ribs with her signature rub and my rub just for the sake of comparison. We then discussed cooking times and temperatures as well as wood characteristics and flavoring. In to the smoker the ribs went. Wendy was a very enthusiastic student. While we were waiting for the ribs to cook I showed Wendy what to look for when selecting both briskets and pork butts. She then trimmed both meats for tomorrow’s lesson. After a little Q&A it was time to take the ribs out of the smoker. “Well how did she do?” you ask? Check the pictures below. It’s time to wrap things up for day one and get some rest.

Day two was met with Wendy’s lustrous smile. Today’s lesson began with us focusing on cooking times and temperatures for brisket and pork butts. We also discussed which herbs and seasonings best compliment each meat as well as wood pairings. In to the smoker they went. It’s time for a pop quiz, so on to Restaurant Depot we went. While we toured Restaurant Depot I had Wendy to select various cuts of meat and explain to me why she had chosen them. She passed with flying colors. All of this food is making me hungry. Let's eat lunch! Today we went to the one barbecue restaurant that exemplifies Kansas City barbecue, Arthur Bryant’s Barbecue (1727 Brooklyn Avenue, Kansas City, MO 64127-2530, www.arthurbryantsbbq.com ). Arthur Bryant’s Barbecue can trace its descent from Henry Perry, the "father of Kansas City barbecue", who in 1908 began serving smoked meats to workers in the Garment District in Downtown Kansas City from an alley stand. Perry moved to the 18th Street and Vine neighborhood where he sold barbecue for 25 cents a slab from a trolley barn at 19th and Highland. After enjoying lunch we were met by the current owner Bryant’s, Gary Berbiglia. Gary was more than happy to give Wendy a personal tour of the restaurant and share his wisdom about the barbecue restaurant business with her. Once again it was time to get back to work. After Wendy checked on the cooking progress of the briskets and pork butt, we created recipes for, cooked and bottled several barbecue sauces (Raspberry Chipotle, Kansas City style, Mustard Barbecue sauce, North Carolina Vinegar sauce, and Wendy’s own personal sauce). Once the sauces were bottled we mixed seasoning for homemade Italian and Texas Hot link style sausages. We mixed and refrigerated the sausage which will be cooked during tomorrow’s lessons. It is time to take the briskets and butts out of the smoker. Let’s evaluate the finished product. Wendy did well for this to be her first time cooking both meats. We have reached the point that we need to clean up and get some rest. Day two has come to an end.

Day three. Has Wendy had her fill of this thing that we love named barbecue? No! Once again I was greeted by her courteous and infectious smile. We began our day with a refresher of the information Wendy has learned so far. Wendy trimmed, seasoned, and placed ribs in the smoker. This was done to review and solidify what she learned on day one. We moved on to discussing cooking times and temperatures, flavor profiles, and wood pairings for chicken. Wendy then trimmed and seasoned chicken. After that, you guessed it, in to the smoker the chicken went. From there we created a recipe for barbecue beans. After mixing in the seasonings and burnt ends from yesterday’s brisket, Wendy put the beans in the smoker along with the sausage that she created the day before. It was time for more Q&A (I did not want to leave any stone unturned). We have reached the time for the final exam. How did everything turn out? Excellent! I am proud to say that Wendy Boumo Chok is now a graduate of Paul Kirk’s Pitmasters School of Barbecue!

MERRY CHRISTMAS!

Wishing you and your family a safe and joyous Christmas!

MY ROAD TRIP TO PAPPY'S SMOKEHOUSE

I have been hearing good reviews about a barbecue restaurant in St. Louis, Missouri. It was rumored that my old Executive Chef from RUB in Las Vegas was running the kitchen and serving the best barbecue in the city. It was time to find out if the reviews were true, so yesterday I took a road trip to St. Louis to find out for myself. After driving for a little under 4 hours, making a couple of pit stops, and dealing with a cranky GPS system, we arrived in mid- town St. Louis. My anticipation built as we arrived right around the time that the lunch rush begins to die down. I’ve heard stories of how the line to place your order during lunch comes out of the front door, wraps around the side of the building, and back inside to a hallway via a side door. We were lucky. We just missed that experience. Once you walk in you are greeted by the inviting smell of wood and meat becoming barbecue. This seemed promising.

As I made my way from the back entrance to the front counter, I say to myself “is that a familiar face that I see?” Yes! It is Skip Steele, Executive Chef of Pappy’s Smokehouse! I was greeted by a welcoming handshake that had surprise and glee. Skip is both an accomplished barbecue cook and chef. He used to compete on the Memphis in May contest circuit (now known as MBN), cooking in both the whole hog and ribs divisions. He has placed first, second, and sixth place overall in the whole hog division, and third place overall in the ribs division at the Memphis in May Championship contest between 1996 and 2006. This barbecue championship contest is held each year in Memphis, Tennessee. It is the world’s largest pork barbecue contest and is known as” the Super Bowl of Swine”.

As Skip led us to our table we were then greeted by Mike Emerson, owner of Pappy’s Smokehouse. Mike has been in the restaurant business since the early 70’s. He started out owning a pizza restaurant. After a while Mike opened a white cloth establishment. Mike tells me that in the 80’s he walked away from restaurants all together. Well, I for one am glad that he decided to come back.

It was time to validate my reason for coming to Pappy’s. We were served a sample platter that included sliced brisket, sliced smoked turkey breast, pulled pork, loin back ribs, potato salad, sweet potato fries, and baked beans. Skip describes the food as “Memphis style slow smoked barbecue”. Some cuts of meat spend up to 16 hours in the smoker. We were told that on a Saturday Pappy’s sells 700 to 750lbs. of ribs, 300 lbs. of brisket, 400 lbs. of pulled pork, 250lbs. of chicken, and 30 gallons of beans. According to Mike, Pappy’s is the largest seller of sweet potato fries in the United States.

Folks, let me tell you, if I could use only one word to describe the food from Pappy’s it would be OUTSTANDING! The brisket is smoky, moist and flavorful. The pulled pork is melt in your mouth tender and moist. And the ribs… WOW! The ribs are so tender that your grandmother can eat them without having her dentures in. The three sauces that Pappy’s has to offer really compliment the meat and can accommodate the pickiest of eaters. They do not skimp on the portions at Pappy’s and their service rivals the food. This is what I came to St. Louis for!

If you are ever in St. Louis or just live close by, I recommend that you pay Pappy’s Smokehouse a visit! They are located at 3106 Olive (on the corner of Cardinal & Olive streets next to Harris – Stowe State University). They recommend that you call ahead to place your order (314- 535 – 4340). Or you can check them out online at http://www.pappyssmokehouse.com/.

Skip Steele and the Baron

Catching Up

The Menu

Skips Trophies

Mike Emmerson and the Baron

Mike and Paul talking shop

No time to talk

The smile says it all

Skips special sauce!

Enough said!

CORPORATE TEAM BUILDING WITH BARBECUE

Tonight’s Team Building corporate class was sponsored by a sales team from Bayer CorpScience. The team of 16 reps are from various parts of the country (I believe 8 different states), and are here in Kansas for a conference. This was possibly the most fun that I have had teaching a class this year! This “rambunctious group of rebel rousers” was brimming with enthusiasm and made the class very entertaining. Speaking of entertaining, I would like to thank Mark “Marinate” Grainer of Iowa for providing most of that entertainment.

We got to work right away by dividing everyone into teams. Each team then created their own signature rub. From there the teams received one slab of ribs which they seasoned with the rub they created. The ribs were put on the pit as they would be submitted later for judging. We then moved on to discussing how to trim and season, as well as cooking times and temperatures for briskets, pork butts and chicken. This information went a looong way for some that enjoy using a good “marinade”.

Break time! The KCBS certified judges began to arrive as we took a break and ate dinner. Amongst the certified judges that helped were Paul and Tracy Satterfield of the Great American Barbecue and Bob Carruthers of the Forbes Barbeque Society in Australia. As everyone ate it reminded me of quiet time in kindergarten. Could it be that they really enjoyed the food? Yep, the empty pans confirmed it.

After dinner we took the ribs off of the pit and discussed presentation for turn in boxes. Each team received a turn box and the slab of ribs that they seasoned earlier. The air was filled with elation from the flavors of the final products that were produced. After being sliced and sampled, each team submitted there “tour de force” for judging like proud parents in a spelling bee. This is how each team faired;

6th place with 122 points – Redneck Raiders

5th place with 129 points – Rub It Out

4th place with 130 points – Rib Dr.

3rd place with 133 points – Magic Jack

2nd place with 134 points –There’s the Rub

1st place with 136 points – Boss Team

Congratulations to Jeff Hensley of Iowa, Barry Lewis of North Carolina, and John Carlson of North Carolina for taking first place honors with their ribs!

Thank you to Lon Crager from Bayer CorpScience for setting this class up, Paul and Tracy Satterfield of the Great American Barbecue, Bob Carruthers of the Forbes Barbeque Society in Australia, and all of the team members from Bayer CorpScience that participated! You really are a special group of people!

BARBECUE SAUCE DEMO FOR K.C. MASTERPIECE AT THE AMERICAN ROYAL

It's the number one barbecue sauce in Kansas City!

I want to thank the 80 to 90 people who attended my barbecue sauce presentation sponsored by K. C. Masterpiece at the American Royal Barbecue contest today. It was the groups participation that made creating this barbecue sauce a success! I hope you enjoyed it as much as I did. Here is the recipe that we created.

 K. C. Masterpiece Demo BBQ Sauce

1 cup light brown sugar, packed

2 tablespoons chili powder

1 tablespoon restaurant grind black pepper

2 teaspoons rubbed sage

1 teaspoon allspice

1 teaspoon granulated garlic

1 teaspoon salt

1/2 teaspoon ground clove

1/2 teaspoon chipotle powder

1/4 teaspoon ground mace

1/2 cup white vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Soy sauce

1-32 ounce ketchup

Combine all of the dry ingredients in a non-reactive saucepan. Blend in the liquid ingredients. Stir dissolving the dry ingredients. Blend in the ketchup. Bring to a boil, being careful; when ketchup boils it pops so be careful. Reduce the heat and simmer for 30 minutes. Adjust seasoning to taste. Use the sauce warm or chilled.

Makes about 6 cups.

ONE ON ONE WITH THE BARON

Have you ever wondered what it would be like to play football with your favorite football player? What about driving in a race alongside your favorite Nascar driver? Well Wade Herguth had just that experience this weekend with me! Wade’s wife Michelle and their children arranged for me to come to their home and teach a One on One class with Wade for his birthday.

We had a bright and unseasonably mild morning for what promised to be an exciting day of learning. As we began I sensed that Wade was skeptical of my hands on class format. By the end of the day I could see that he was convinced that this class was all that it was made out to be and then some. Don’t take my word for it, look at the pictures.

Wade’s day began with me explaining fuels, cooking temperatures, and how to control your cooker temperature. I then discussed cooking times and finishing temperatures for cooking briskets. Wade trimmed and seasoned a couple of whole briskets and onto the cooker they went. Next, we discussed the cooking times and finishing temperatures for cooking pork butts. Wade then trimmed and seasoned a couple of pork butts. Onto the cooker they went.

Wade then designed and hand mixed his own rub based on his favorite ingredients. He was very pleased with his final product.

We moved on to the cooking times and temperatures for cooking ribs. Loin back ribs ala’ Wade was on the menu today. They were trimmed and then seasoned using Wade’s fantastic rub! Onto the cooker they went.

Five pounds of Italian sausage was made using a seasoning blend hand mixed by Wade. We then moved onto chicken were Wade spatchcocked (butter flied) several chickens, trimmed and seasoned them, and yes, onto the cooker they went.

After a tasty lunch of homemade sausage and burnt ends, I had Wade to create his own barbecue sauce recipe using his favorite ingredients. After I critiqued and approved the ingredients, Wade went to work making it. To his surprise, I had made up some custom pre-labeled bottles for Wade’s barbecue sauce. Both Wade and Michelle were pleasantly surprised by this. Hey, I aim to please!

Michelle had invited some of the neighbors to come over and partake of Wade’s hard work. As the plates began to fill with the tender smokey goodness of Wade’s labor, you could see a sense of pride in Wade from what he presented to his neighbors to eat. They enjoyed Wade’s sauce so much that many asked if he planned on selling it. The cherry on top of the icing for Wade was when his neighbor (originally from Arkansas) announced that “This is one damn fine brisket Wade! Damn Fine!” I love a happy ending!

Wade beginning his barbecue journey

I think Wade has done this before.

Nothing like the smell of beef brisket and pork butts in the am!

Prepping for a little Q&A.

Getting ready to make rub.

Wade creating his master blend.

Nothing like the loving support of your wife.

It's time to make sausage.

Ribs ala' Wade!

Wade's making some tummy yummy's.

Wade's Gourmet Elixer! It'll fix what ails ya'!

Quality control!

I love a happy ending!

CEDAR ROE BOOK SIGNING/ DEMO

What an amazing day for a book signing! The weather gods really smiled down on me today as they provided a calm 81 degrees, a slight breeze with no humidity, and the sun was shinning as bright as an infants smile!

Today’s book signing/ demo was held in the park across from the Cedar Roe Library (5120 Cedar, Roeland Park, KS). It was practically in my own backyard. What an incredible feeling it was to have my community come out and support me today. I saw old friends (Brad Breeden, his wife Cheryl Breeden, and thier son Nicholas Breeden) and made new ones, both young and old.

Thank you to the staff of Cedar Roe Library for all of their help, my daughter Erin Kirk for her help with the demo, and to everyone that came out today and made this event such a big success!

AN INTIMATE GATHERING

It was another fun night for Guy Simpson and me as we talked and answered questions about our favorite subject, BARBECUE! This was an intimate class of 9 participants held in Guy’s garage. This lively group seemed to be made up of family, friends, and co-workers. Their enthusiasm was what you hope for when teaching a class, especially on a wet and dreary evening.

I would like to personally thank everyone that came out for last night’s class. I truly enjoyed your zeal for learning more about barbecue. I genuinely enjoyed your questions and our time together.

Here are a few pictures from last nights get together.

On a side note, one of my many passions in life is teaching. I receive such pleasure in knowing that I have helped someone to realize their aspirations. Here is a fact about me that many of you don’t know. Before I became the Kansas City Baron of Barbecue I was a teacher, Ohhh! I taught 2 years at Saint Pius X High School located in North Kansas City, MO, and 1 year at Bishop Ward High School located in Kansas City, Kansas. I taught typing /business management and I was the head coach for the wrestling team, both the B and freshman football team, and an assistant coach for the varsity football team. I wrote my first book while I was teaching.

FRUGAL CREATIVITY ~ BOOK REVIEW OF AMERICA'S BEST BBQ

While surfing the net yesterday I found a review of "America's Best BBQ"on the Frugal Creativity blog. I hope that you enjoy it as much as I have.

Thursday, September 3, 2009

My family loves barbecue. We've taken road trips and lengthy detours to try new BBQ restaurants and visit old favorites. Imagine my enthusiasm when I had the chance to review America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants (Ardie A. Davis & Chef Paul Kirk).

We've visited a few of the places in this book, and our all-time favorite-- Ridgewood Barbecue in Bluff City, TN--is included. But this book is more than just a guide for travelers looking for good BBQ: it's a scrapbook of barbecue culture, with photos and history notes. It also includes 100 recipes--some original "top secret" and some "copycat" versions--for the specialties of each restaurant. Each pair of facing pages includes details about a restaurant, photos, and a recipe or two.

The book is divided into sections as a menu is: Starters, Main Dishes, Sides and Condiments, and Desserts. The Starters chapter includes recipes for traditional and regional favorites such as onion rings, Brunswick stew, burgoo, and Rocky Mountain oysters. Main Dishes, of course, is all about the 'cue: ribs, pulled pork, barbecued pig snout, and more. The Sides and Condiments section is not only cole slaw--white, pink, red, you name it--but also baked beans, cornbread, hushpuppies, and potatoes. Dessert recipes include Lexington banana pudding, bread pudding, apple crisp, and fried peach pies.

Hungry yet?Andrews McMeel Publishing has graciously allowed me to share with you the recipe for the Ridgewood Barbecue Blue Cheese Bowl. This is served as a starter at the Ridgewood, and it's amazingly good. I've tried to recreate this recipe on my own, but the recipe in America's Best BBQ is much closer than my version ever was! At the Ridgewood they serve this with saltine crackers, but you can dip celery or carrot sticks, if you like.

Blue Cheese Bowl Appetizer

Makes 2 cups

1/2 cup Danish or other blue cheese, crumbled
1/2 cup mayonnaise
1/2 cup dairy sour cream
1/4 cup buttermilk
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon grated onion
1 large clove garlic, pressed
1 teaspoon Lawry's Seasoned
SaltBlack pepper, to taste

In a medium bowl, combine all the ingredients and blend well. Cover and chill for at least an hour to allow the flavors to blend.

GUESS WHAT'S FOR DINNER?

Lamb is often overlooked when it comes to barbecue. I think the reason behind this oversight is because many cooks do not know how to cook lamb. I'm sure many in the southern states will agree with me when I say if cooked properly, lamb is one of the most flavorful melt in your mouth treats there is!
This is the recipe that helped me to win 1st place in the National Lamb contest. I'm sure that it will be a winner with your guests too!

Chef Paul’s 1st Place National Lamb Contest Recipe

BARBECUED LAMB

1 leg of lamb (7 to 9 pounds) or
2 racks of lamb trimmed or
6 to 8 lamb chops or steaks
Lamb Seasoning(below)
Raspberry Mint Barbecue Sauce and Glaze(below)

LAMB SEASONING

1/4 cup dried brown sugar
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons Hungarian paprika
2 tablespoon lemon pepper
1 tablespoon chili powder
1 teaspoon cayenne
1/2-teaspoon oregano leaves
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon whole celery seed

Combine the sugar, garlic salt, onion salt, paprika, pepper, chili powder, cayenne, oregano, ginger, coriander, and celery seeds in a bowl and mix well. Store in an airtight container in a cool dry place.


RASPBERRY GINGER BARBECUE SAUCE

2 cups ketchup
3 tablespoon fresh ginger, peeled and grated
4-clove garlic pressed
1 1/2 cups Melba sauce (raspberry sauce)
1/4 cup brown sugar, packed
1/4 cup clover honey
1/4 cup fresh squeezed orange juice
2 tablespoons Grand Marnier or other orange flavored liquor
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon orange zest
2 scallions, chopped
2 teaspoons ground chipotle pepper
1 teaspoon ground allspice
1 teaspoon sea salt

Combine the ketchup, ginger, garlic, Melba sauce, sugar, honey, orange juice, Triple Sec, Worcestershire sauce, soy sauce, vinegar, zest, scallions, chipotle, allspice, salt in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally, for 30 minutes. Strain and remove the scallions.
Yield about 5 cups.

RASPBERRY MINT BARBECUE SAUCE AND GLAZE

3 cups raspberry ginger barbecue sauce
1 1/2 cups mint jelly

Combine the raspberry barbecue sauce and the mint jelly in a saucepan and heat, stirring until melted and blended. About 10 minutes. Don't let the sauce boil. Use as a glaze and as a sauce.
Yield about 4 1/2 cups.

Which ever cut of lamb that you wish to use, trim as desired. Season the meat on all sides and barbecue, grill or smoke. Remember when direct grilling and using this seasoning to turn the meat often so it doesn't caramelize. Baste with the sauce/ glaze every 5 minutes in the last 15 minutes of cooking.

Lamb is best served rare to medium rare (between 135 to 145 degrees Fahrenheit). Once the lamb has reached your desired temperature, let the lamb stand for 15 to 20 minutes before slicing and serving. Enjoy!