Soul Man.

Oops, I have slept in. That’s O.K. I’m ‘sort of’ on holiday. I open up my computer and answer a few emails and around 10am I get a lift to work. Too hot to ride at this time. I decide today that I am going to spend some time chatting to front of house staff and witness firsthand the hordes of people waiting for and eating their BBQ. Its amazing, people standing in line, names being called. I stand at the pass and watch tray after tray leave the kitchen making its way out to the seating area. I have a good chat to the catering manager about her processes whilst this is all taking place and eventually move back to the kitchen.

I prep ribs and brisket and take them out to the smokers. Terrence is the main man on the pits, managing what goes on at what time and when things get pulled off. He has been at it for 6 years so knows it like the back of his hand. My job is to run in meat from the pit to the kitchen where I wrap it and place in coolers to rest until it is needed.

At some point I spot Harrison and see him for a chat. He takes me back to the office where Kitty, his super lovely wife is doing the books. We chat about who’s who in BBQ and I am amazed all the folks he knows and how they all started in and around the same time. I know this is the case in Australia but I guess I imagine that the scene in the US is so large that they don’t all connect somehow. The lesson for me is that we are all connected, in this crazy BBQ world. I explain to Harrison my plan for a special return to Oz dinner night back in the US and he shares a few recipes with me.

There is where Q has asked me to mention that he came in on his day off and saved the day. I have never seen a young fella manhandle 30kg boxes of meat so easily. We are currently waiting for a delivery of butts, 30 boxes in fact and am amused that the truck driver, who usually works a different route is surprised about the volume of product Southern Soul is having delivered. I agree! These guys are producing and selling a lot of barbeque! I help move the 30 boxes of butts and 20 boxes of spare ribs inside. We prep 12 BOXES (8 shoulders to a box) of butts before home time. I am tired. Bed.