Barbecue（英文）

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Historical November–December 2015 article. Dates, prices, services and contacts describe the source period; current availability has not been established.

The concert series at Four Corners, Wintermarkt, and National Night Out feature fabulous babecue proudly prepared by residents.

I had my first pulled pork there a couple years ago and try to get back to have some more whenever there is an event.

In earlier years, I also sampled the ribs.

While I am not a super gourmet, I can assure you that this barbecue is wonderful and equal to what we might get at regular establishments.

To learn about the secret of pulled pork, I spoke to Hitch Powell of 61xx Westminster.

He prepares and cooks the meat and made my mouth water when he described the process. About 7 years ago, barbecue became a feature at events. Five men were involved: Dan Lodholz, Phil Lodholz, Jon Parker, Dan Hudspeth and Hitch Powell. Powell was the rookie on the team. Phil Lodholz developed the recipes for rubs and sauce.

They originally used 3-5 smokers to prepare the meats.

They smoked pork shoulder, chicken thighs, and ribs.

The process would begin at 5am.

The fires had to be checked every 15-20 minutes and were watched over for over 12 hours. At the end of the day, they would grill hot dogs, hamburgers and brats.

This process was followed for about 5 years.

Some of the initial group had changes in job status that limited or prevented their participation. Hitch remained and developed a new technique to prepare the meat.

He got a 55 gallon drum upright with lid on top.

The plumbing controls air flow from the bottom.

It can hold temperature for 12 hours. It’s now possible for 1 person to do the job. Dan Hudspeth and Larry Molina set up the brats, hot dogs, and burgers. For the smoked meats, Hitch uses 3-6 ten pound pork butts, 2-4 large roaster chickens, and 2-4 trays of chicken thighs. Big events call for 50 pounds of pork and of chicken. Smaller events require half the quantity.

On the Friday morning before a Saturday event, the fire is lit at 6am and seasonings are rubbed into the pork.

From 6:30 to 7am, temperature is set in the smoker. Hitch checks it at 9 and 11am. At noon, Hitch takes the meat temperature.

It should be 170 degrees.

The meat is wrapped in aluminum foil and all the spices are added.

When the meat reaches 200 degrees, it is put in igloo coolers, usually by 1-1:30.

Then the brine for the chicken is prepared and the chicken is placed in it. That meat is then seasoned and smoked.

The meats are allowed to be cooled so that they can be pulled.

On event day, Larry Molina, Dan Hudspeth and Hitch join together to pull everything together and you’ll find them dishing up the delicious product as the music begins.

I asked Hitch what happened to the ribs.

He said he would love to bring them back but they’re very labor intensive and it is hard to figure how much will be needed. Perhaps the ribs could return on a limited basis and be sold in batches of 3- ribs. Selling the barbecue makes some money for the SDCC as well as happy customers. Come to Wintermarkt and look for this excellent barbecue. Bon appetit.

Originally published in The Times of Skinker-DeBaliviere, November–December 2015.

Read this article in the original newspaper issue.

Original source: SD_Times2015_11.pdf, printed page(s) 4; PDF page(s) 4.