The Dr of BBQ
1913 Pickett Street
Springfield, Illinois 62703
217.529.8426
About the Dr of
BBQ Company:
The Dr of BBQ
(Jack) is a member of the Kansas City BBQ Society, the Lone Star Barbecue
Society, the New England BBQ Society and the Florida Barbecue Association. Jack
is also a Certified Kansas City BBQ Society Judge. Jack is currently working on
his Certification for Master Judge.
The
‘Dr. of BBQ’ company was formed in 1999 as a competition team. In 2000 at the
Kansas City Royal invitational in competition with 460 teams, while cooking
with the Klose Team we received 9th overall. In the 2000 World Championship
again with David Klose, we placed 10th.
In February 2000, the company began catering
lunches for doctor’s offices and hospitals on a contractual basis with
pharmaceutical companies.
Current
studies, from the January 31, 2005 edition of the Nation’s Restaurant News (the
news weekly of the food service industry), revealed that BBQ is number one in
restaurant trends for 2005. Additional information on this study is available
at www.nrn.com.
The
Doctor’s thoughts on Cooking Good BBQ:
We
start with our own secret rub and the very best meats available. We cook all of our products on a "David
Klose Custom Built Smoker." We Smoke our Briskets for 18 hours using wild
cherry, oak and hickory wood. We custom
Smoke Brisket, Ribs, Pulled Pork, Chicken, Chicken Wings, Turkey Breast, whole
Turkeys, whole Tenderloins and whole Rib Eyes.
Why OUR BBQ
is Better:
Cooking
good BBQ is all about the wood. Most companies serving BBQ today use gas or
electric with wood. We cook our products with wood logs, not wood pellets or
chips. You have to learn the smell of the smoke. It can take as much as a year
for a cook to become good as a pit master and a lifetime to become proficient.
Brisket is cooked overnight, and the ribs are cooked continuously in staggered
shifts in order to produce the freshest product possible. We just won’t
compromise on our food quality. It's streamlined but not fast food. If you try
and rush BBQ…well it just can’t be done.
The key to
good BBQ is low and slow.
You
just have to cook your meat at a very low temperature (200-250) for a very long
time. That’s what makes smoked meat so rich and tender. You never put the meat
in the smoker until the smoke is almost gone; you have to wait until the smoke
becomes a pale blue that you can easily see through. Many national chains use
some sort of chemical reaction, usually Potassium Nitrate (salt peter) or
liquid smoke in order to try to force that natural Smokey Taste that
makes you want a second and third helping of good BBQ. That’s not acceptable by
the Doctors standards and any competition judge could detect it in a Kansas
City minute. There is just no way you can hurry BBQ.
Ribs
are interesting to cook because most cooks think the meat should fall off the
bone. But, if they are done correctly they will be very tender but still offer
a slight resistance when you bite into a rib bone. If you can twist the bone
and it slides out, they are over-cooked and will be mushy. Our favorite brand
is listed below. *
The Grand
Tour:
I was
given a tour of the kitchen of one of the world’s biggest BBQ chain stores
recently and they showed me how they boil their ribs for 15 minutes, then throw
them on a hot gas grill to force that charred artificial BBQ taste. I laughed
because if you boil ribs, brisket, chicken or any meat, you boil the natural
taste out of the meat. Just think how do you make chicken broth? You boil
the flavor out of a chicken. It’s the
same thing with ribs.
Pink
Chicken?
Speaking of
chicken, it’s sometimes difficult to get customers to understand that the
natural nitrates in smoke from a true wood fire turns poultry pink. See smoke
ring below*. There are a number of causes of pinking in poultry including the
age of the bird, added nitrates, the effects of smoke on the uncooked meat, and
finally, cooking partially frozen meat. This is especially true with the meat
closest to the bone. That’s why hams that are brined (brining is the use of
flavors and nitrates) are pink. We tell our customers about the chemical
reaction from the nitrates in the smoke and its effect on poultry and yet on
occasion when they see a slight pink color they think it’s not cooked through.
It’s DONE:
The
rule is if the juices run clear it’s done. We use instant thermometers
constantly, and by the way, if you’re cooking chicken wings or thighs and legs
at home on your smoker or grill, you should use a good calibrated thermometer
every time. Don’t depend on those thermometers that are on the front of your
gas grill they are never correct. It’s
important that the meat closest to the bone reach a temperature of 160 degrees
then it is perfectly safe to eat.
I
think I have a Temperature:
Speaking
of temperatures always remember that any piece of meat that is taken off of the
heat source will increase in internal temperature by eight to fifteen degrees
if allowed to rest for ten minutes.
Remember
how your grandmother used to cook pork chops. She thought pork chops had to be
cooked until the meat was white (dry and tasteless) because of the possibility
of trichinosis. The likeliness of trichinosis has been eliminated for a number
of years.
Fat? We
don’t need No Stinking Fat:
Now that
the breeding standards of pork and beef have reduced dramatically the marbling
(fat content) of our meat, it’s becoming more difficult to produce a good
tasting product. This is especially
true of pork. It’s the fat that
produces the flavor. Of course, the average person tries to add flavor through
marinades before cooking or applying sauce after cooking. If you don’t have a good product to start,
you’ll not have a good tasting meal when you finish, that’s why people smother
a lot of boiled-Smoked meats with BBQ sauce. Remember never boil ribs, or
any meat before you smoke it. If
your ribs are smoked (low and slow) and rubbed with a good dry rub (ours is a
secret recipe) you just won’t need sauce.
That’s rule number one at the Doctor of BBQ. Rule number two is, see rule number one. See rib rub examples below*.
To Sauce or
Not to Sauce:
We do
make our own (old family recipe) sauce and it’s awesome. And of course we make
our sauce available to our customers. But BBQ sauce should only be used when
you have absolutely eaten as much BBQ as you can hold, and then should be used
as a dipping sauce on the side to change the flavor, so that you can eat just
one or two more bites, or the last rib. On the competition trail, sauce
is a whole separate category. We promise you once you try our product
without sauce, you'll understand just how good real BBQ can be, in fact all you
need to add is a CD or two of your favorite Blues music and a crowd. Now that's a party.
After
our initial products were offered in doctor’s offices throughout Central
Illinois, many of my customers wrote letters, emailed me or personally called
to state that that they had a re-occurring desire for BBQ within a few days
after lunch had been served at their location.
Most of my customers conceded that they ultimately patronized one of the
following restaurants: Smokey Bones, Corky’s, or Damon’s.
I have
consistently heard the same comment from those individuals, relative to their
BBQ experience, which reflected that their desires were not satisfied by our
competitor’s products. This common observation is indicative of an exceptional
level of quality and skill as a BBQ company.
It is extremely interesting to note that BBQ, unlike most other food
products, can become somewhat of an obsession.
This might be attributed to the fact that, although many people can
duplicate the quality of a commercially prepared steak, pasta or deserts, most
individuals lack the knowledge, equipment, patience and experience necessary to
make good BBQ at home.
We have the
following professional-grade equipment used for smoking our meat products and
use it at all of the events that we attend. Our equipment turns heads
everywhere we go:
1.
David
Klose (mobile) commercial smoker unit
$12,000.00
2.
David
Klose commercial grill $1,100.00.
www.BBQPITS.com
3.
Cook
Shack upright computer operated smoker $9000.00 www.cookshackamerica.com
In
addition to maintaining the current product line, we anticipate expanding our
products to accommodate the demands of our customers. In August of 2004, we offered some new products to our customers
including a line of smoked fresh vegetables. Those products were received
positively and integrated successfully with current dietary trends.
After
years of continued testing and refinement, we are manufacturing private-label
BBQ and homemade mustard products. Currently we are scheduling the events that
we will be attending during 2005-2006. We have accepted invitations to
participate in, and offer our products, at the Decatur Celebration, Route 66
Celebration, as well as the Spoon River Festival. We expect to add at least two additional events or competitions
per month through December 2006.
Our
basic marketing strategy will be to position ourselves as the only provider of
smoked meat and accompanying products provided by an experienced national
cook-off team. We feel that through vending events, direct mail, radio and
other promotions we can keep the community in Central Illinois aware of our
services and products.
Our
website is already up and running at www.DrofBBQ.com. Our web site is featured in “the BBQ Forum,”
the “Ring of Fire” and the “Smoke Ring.” The only anticipated changes to the
website over the next year will be pictures of our vending locations along with
the address, hours of operation, a list of events we will be attending, as well
as any competitions that we may enter. As we sign up for events we will add a
link to the event web site, and after the event, pictures of our customers
attending the event. We will also be adding Sponsors names and links.
The Doctor of BBQ
Company Specializes in:
Smoked Pork Ribs
Smoked Beef Brisket
Smoked Whole Turkey
Smoked Turkey Breast
Smoked Whole Chicken
Smoked Half Chicken
Smoked Chicken Wings
Smoked Pulled Pork
Smoked Pork Chops
Smoked Prime Rib
Smoked Pork Loins
Italian Beef
Various Smoked Fruits and Vegetables
The Dr of BBQ offers
all of the above as well as sides like "The Worlds Best Baked Beans"
“Texas Bob’s Spicy Corn on the Cob”, “Home Made Cole Slaw”, and “Home Made
Potato Salad”.
Here are some comments
from some of our current clients, and they offer phone numbers so that you may
call them:
"Being raised in Newfoundland, Canada, where barbecue was not even a
twinkle in anyone's eye, I was 20-something before I ever tasted any of this
American delicacy. It was love at first taste. However, nothing
I've had over the years matches what I've tasted as prepared by the Dr. of
BBQ. Tasting the Dr's ribs is like licking the spoon when you make
cookies, tender, delicious and just slides right off the bone. Dipping
sauce or not, hand-rubbed ribs and briskets are heaven on earth - Dr.-style!
" - A.B. Parker, 217-483-3139
Cardiologist Dr. Brian
Miller: "There are good barbecue places and there are bad barbecue
places. The good barbecue comes from the bad barbecue places - the
badder, the better, in my experience, and Jack must have learned his craft at
the baddist of them all." "By the way, that's good." My
friends couldn't get enough of your brisket at the fundraiser you did at my
house. The service, food, cleanup, everything was excellent. "I
can't say enough Jack, GOOD JOB." - Dr Brian Miller, 217.341.5267
"I'm not sure which I like best - Your ribs, brisket, chicken wings,
pulled pork, or your whole chicken. I like them all, and just can't seem
to get enough. One thing I do know for sure - no one in the state cooks BBQ as
well as you do, Jack." - Charles "Chick" Delano, Delano Law
Offices, 217.544.2703
"I have had BBQ in
Mississippi, Texas, both North and South Carolina, in fact all over this great
country, but never better than yours.
Keep it coming." - Dana Harmon, Capitol City Radio Group,
217.544.5400
"After I had your BBQ I got so cranked up on "Q", as you call
it, a week later I went to a local BBQ place and ordered ribs but they were
nothing like yours; I was so disappointed.
I am forever spoiled by YOUR BBQ". - Edie Miller, Virden,
217.965.3860
"Jack's BBQ is out
of this world. I just wish I lived closer so I could get it more often.
You did a great job at the event I held at Brown’s in Springfield. If you do
this good with One Eye, I wonder what you could do with two eyes, LOL. By the
way, I still miss you on the Radio." -Todd Vandermyde, National Rifle
Association Lobbyist, 630.638.4969
"Jack, a note about Your BBQ. It's the BEST! The one complaint I
have is that after having tasted REAL BBQ I can no longer go to chain stores
and enjoy the meal. My taste buds are looking for more than they provide.
I can't wait for more; my family loves it, as do my employees." - Dave
Matrisch, Sybatech, Springfield Illinois, 217.553.4899
"Just a note from Ed, Mathew and me about your Smoked turkey. I thought
briefly of taking some of the turkey to work to share with some of my fellow
employees. However, after having a sandwich myself I've decided I'm not
sharing. I'm keeping it all for home. You make turkey right!! Good Job. I'll
never be able to eat Deli Turkey again. Trish, New Berlin, Illinois
ALWAYS
REMEMBER:
Low and
Slow when you cook your next batch of ribs, pork shoulder, or brisket. Tell
your guests and family, “We will eat when it’s done.” You just can’t hurry good
BBQ.
"
BARBECUE PORK RUB"
1/2 pound light brown sugar, dried*
2 tablespoons Hungarian paprika
1 tablespoon dry mustard
1 tablespoon onion salt
1 tablespoon celery salt
1
tablespoon chili seasoning
1 tablespoon seasoned salt
1 tablespoon black pepper
Combine
the sugar, paprika, mustard, onion salt, celery salt, chili seasoning, seasoned
salt and pepper in a bowl and blend well. Sift and blend well.
Store in an airtight container in a cool dark place. Yield about 1 1/2 cups. *To
dry brown sugar, place on a sheet pan and let set for 2 to 3 hours; stir every
hour, Sift out lumps.
"BEEF
BARBECUE RUB"
1/4 cup cane sugar
2 tablespoons Hungarian paprika
2 tablespoons seasoned salt
2 tablespoons onion salt
2 tablespoons sea salt
1 tablespoon chili powder
1 tablespoon black pepper
1 tablespoon lemon pepper
1-tablespoon beef base powder
1 tablespoon white pepper
1 tablespoon dried rosemary, crushed
1 tablespoon cayenne
2 teaspoons ground thyme
Combine the sugar, paprika, seasoned salt, onion salt, sea salt, chili powder,
black pepper, lemon pepper, beef base, white pepper, rosemary, cayenne and
thyme, in a bowl and blend well. Sift and mix well. Store in
a cool dark place.
Yield about 1 cup.
“ALL
PURPOSE BARBECUE SEASONING OR RUB”
1 cup cane sugar
1/2 cup onion salt
1/2 cup Lawery's seasoned salt
2 tablespoons garlic salt
2 tablespoons celery salt
1/2 cup Hungarian Paprika
1/4 cup
(Williams) chili powder
3 tablespoons fine grind black pepper
1 tablespoon lemon pepper
2 teaspoons dry mustard
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/2 teaspoon ground celery seed
1/2 teaspoon cayenne
Combine the sugar, onion, seasoned, garlic, celery salts, paprika, chili
powder, pepper, lemon pepper, mustard, allspice, ginger, garlic, celery, and
cayenne in a large bowl and blend well. Store in an airtight container,
in a cool dark place.
Some other thoughts
from the Doctor
*Smoke rings are produced by a chemical reaction between the meat and the penetration of the smoke. Wood ash is loaded with potassium and sodium nitrates. The ash carried in the smoke has a reaction with oxymethyglobin in the bone and meat, to form nitrosaminoglobulins, which is what causes the pink color of the smoke ring. Bone marrow is rich in methyglobulin and other proteins, which is why the meat of poultry turns pink around the bones. A smoke ring's thickness is dependent on several factors, such as the type of smoke, duration of smoking, rubs used and temperature of the meat when placed in the smoker. You are most likely to see a smoke ring on meat barbecued over a wood fire and not likely to get a smoke ring in meat cooked in an electric smoker. The presence and depth of a smoke ring is purely aesthetic, and has no bearing on the taste of the meat.
Dr of BBQ
We purchase our meats,
spices and supplies from:
Bunn Capitol
1212 Stevenson Dr
Springfield Illinois
62703
217.529.5401
I prefer Farmland 2.25
and down St Louis Style Ribs they come 14 slabs per case and a case runs about
thirty pounds. They are well trimmed and offer a great presentation, suitable
for any competition or event.
Personally I have long felt Springfield is fortunate to have a great
distributor like Bunn Capitol. The staff at Bunn is professional and
knowledgeable, and I offer my thanks to Mary Banning in customer service, Doug
Parisotto and all of the folks at the will call window and a special thank you
to my favorite sales person Bill Logsdon. Bob Bunn is to be congratulated on
his success in running a large company that makes every customer feel like they
are the only customer.