Tucson's experts share tips for summertime barbecuing. Plus, Tucson restaurants where they've mastered the art of low and slow.
Cathalena E. Burch If you ask Jordan Rhone at Da Boots BBQ Shop on Tucson's south side, he'll set you straight about the difference between barbecue and grilling.Anyone can throw a burger or chicken thigh on the grill, but it takes patience to pull off barbecue, he'll tell you.We tapped some of Tucson's most noted barbecue experts for pro tips on how to pull off the perfect summertime barbecue.
The best way to get smoke is to use a smoker, which you get at any hardware store or big-box retailer. They range in price from under $100 to several hundred. You can also use a charcoal grill — use wood instead of charcoal for the fire — and, if you're desperate, a gas grill, which gets a little tricky given that you will be cooking the meat for hours and your propane will likely run out before the meat's finished, our experts say.
Flavor profileIf you're going for Texas-style ’que, you're looking at a very basic salt-and-pepper rub with a heavy hand on the pepper. At the Original Mr. K's BBQ at 6302 S. Park Ave., whose history goes back to 1997, owner Ray Kendrick adds a few secret seasonings to the spice mix. • Never smoke frozen: At Brother John's, which has been in business seven years, the meat is almost always fresh and room temperature. Smoking frozen product"pulls moisture away from the meat," Aldecoa said.
“The longer that you’re able to cook it, the more tender and tasty it’s going to be,” said Wagle, who had 40 years experience in fine dining when he bought the popular Brushfire BBQ company restaurants in 2017. The restaurant got dinged on social media sites because the ribs weren't bathed in barbecue sauce like you get at chain restaurants.
Partners John Aldecoa and Patrick Vezino opened Brother John's in the old University of Arizona hangout Wildcat House seven years ago and have since expanded the 10,000-square-foot space to include a 5,000-square-foot beer garden and patio. They do classic Southern style barbecue from Memphis-style ribs to Texas-style brisket.
Founder Ken Alexander and his namesake son opened in May 2017 in what many considered hallowed barbecue ground: the old Jack’s Original Barbecue that was in business from 1950 to 2013. Alexander, a retired Raytheon engineer, turned his passion for barbecue — he hosted hundreds of barbecue parties for coworkers, friends and family for more than 20 years before launching a barbecue food truck in late 2015 — into one of Tucson's most celebrated barbecue joints.
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