BBQ, smoked meats and a pitmasters journey at Naked BBQ

There’s a lot of BBQ joints in and around Phoenix with more on the way. It’s one of my favorite foods so it’s always good to see what’s what and who’s who in the BBQ world. More times than not the people are just as good as the food they serve, this is one pit masters journey into the world of BBQ and smoked meats.

I visited Naked BBQ to taste the meats and get the lowdown from Oren Hartman  at his Scottsdale location. His affordable smoked meats and friendly service & atmosphere have Oren thinking about expanding his “Eat Naked” philosophy. Not one for the competition circuit he prefers to spend his time at the restaurants or any number of catering events he does with his staff and customers.

He has many friends in the BBQ community in Arizona and from his travels and many come through for a taste.

Naked BBQ

Growing up in New York there wasn’t much BBQ but college in Madison WI. and living in Chicago helped open his eyes to smoked meats.

Corporate America had Oren travel the country most weeks and not a fan of steakhouse dinners he would visit BBQ pits in the south and mid-west. When a buyout of the company allowed Oren to retire early he knew BBQ was his next career.

After much research and development Oren opened Naked BBQ 4 years ago at Bell Rd. & 23rd  Ave. in north Phoenix and a Scottsdale location last year.

Brisket, ribs and pork shoulder in the smoker

Naked BBQ is named as one of the 100 restaurants by Arizona Republic food editor Dominic Armato in his recent article “The Ultimate Guide to Phoenix Restaurants”.

The meats at Naked BBQ

The aromas of the oak and pecan wood capture you right when you walk in the door as you make your way up to the counter and menu board. No surprises here brisket, pulled pork, ribs, sausage, smoked chicken and few sides are all you need. Smoked in a meat carousel for up to 16 hours meats are usually pulled sooner if they tasted the way they should.

Naked is the way your meats arrive with 4 sauces available if you choose to. My first tray arrives with strips of brisket that are moist and have a thin layer of fat and are well smoked. My St. Louis style pork ribs tender and cling to the bone just my bite to help fall off. A side of warm mixed beans have chunks of meat scraps and a tinge of heat. Not a big fan of potato salad only a bite or two and I’ll save the calories for the meats.

Tray two brought 2 kinds of smoked sausage, pulled pork, mac n cheese and creamy & Carolina style cole slaws. The pile of pulled pork was juicy and flavorful.

Naked BBQ
Tray 2

Sausage is low on my BBQ priority list so it was good to taste the sausage situation. A lingering spiced sausage and a herbed savory link set the bar for me as I’ll have to start to save room for the links. All three sides were emptied as who can’t resist mac & cheese and I’m always craving a good home cole slaw(s).

Friday and Saturday night specials Oren smokes up Prime Rib then Brontosaurus (beef) ribs respectively.

Sauce it up

If you prefer to dress you meats with sauce there are 4 styles to choose from. Sweet, spicy, a North Carolina vinegar and a rarely seen South Carolina mustard sauce will give you a look at regionally diverse sauces.

If you want more heat ask for the hot pepper paste to stir into your sauces. If you dare taste the paste naked with the meat. A few local beers are on tap to help tamper down the heat.

Scouting for other locations to open Naked BBQ, collaborations with other pitmasters & friends and playing around with a retail line of sauces and rubs Oren’s second career tastes better than his first.

The 2 locations of Naked BBQ are..

2340 W. Bell Rd Phoenix 85023 Lunch only Mon. – Fri. 11 a.m. – 4 p.m. or til the meats gone. Fri. & Sat.  11a.m. 8 a.m.

10240 N. 90th St. Suite 105. Scottsdale 85258. Sun – Thurs 11 a.m. – 8 p.m. and Sat. & Sun. til 9 p.m.

 

 

Nothing’s better than BBQ, Bourbon & Beer at Mowry & Cotton

The Phoenician’s Mowry & Cotton restaurant is again hosting their signature BBQ, Bourbon & Beer Feast on Saturday October 27th. Chef de Cuisine Tandy Peterson cooks BBQ favorites smoked spare ribs and whole roasted pig paired with local beers and bourbon. Resort guests and locals are invited to this all-you-can-eat feast.

Guests will be able to sample beers from Four Peaks Brewing Co., Huss Brewing and Phoenix Ale House. Sip on bourbon from Buffalo Trace, Jim Beam and Woodford Reserve.

The 21 & over event offers guests the chance to mix & mingle as they sample food and drink on the patio and at stations inside the restaurant.

Seating is limited and tickets are $70 plus tax & gratuity and include unlimited food and 6 drink samples. The event goes from 1 p.m. – 3:30 p.m. and reservations can be made by calling 480-423-2530 or by email. For more information visit their website.

 

 

Keeler Hospitality Group lets Liberty Station take over sister restaurant

Paul Keeler, President & Chief Operating Officer of Keeler Hospitality Group announced that Liberty Station will take the space of Market Street Kitchen. Both restaurants are owned by Keeler Hospitality Group and this will be the 2nd location of the popular smokehouse and tavern. The original Liberty Station is in north Scottsdale in Terravita Marketplace just south of Carefree. The new location is at Market Street at DC Ranch and will open on October 1st.

.“We are delighted to bring this level of traditional BBQ favorites combined with American comfort style dishes to DC Ranch diners,” says Keeler.

The new location will keep popular dishes from Market Street Kitchen and the beverage program. Liberty Station will offer smoked meats and regional dishes from Keller’s travels in the hospitality industry. Guest will enjoy Pan Seared Crab Cakes, Shrimp Po’ Boy, house made meatloaf and more.

The specialty of Liberty Station is smoked meats from the 500 custom-made Camelback Smoker. BBQ fans will enjoy Texas style brisket, St. Louis spare ribs and Carolina pork shoulder. Customers can order  traditional side dishes of Boston baked beans, cole slaw and green chile mac n cheese to accompany entree’s.

Guest won’t notice much difference inside as the interior will stay the same.

Guests can celebrate the transition the new location will offer Buy 1 Get 1 Free lunch entree’s from October 1st-7th. During opening week guests can also get penny draft beers or house wine with a purchase of a BBQ entrée.

October 11th brings a Hawaiian BBQ and Tiki night starting at 5 p.m. Members of the Scottsdale Chamber of Commerce will be on hand for a ribbon cutting ceremony on October 15th at 11:30 a.m.

Liberty Station in DC Ranch is be at 20825 N. Pima Rd. Scottsdale 85255. http://libertystationtavern.com/

 

Trapp Haus BBQ offers new specials for it’s 6 month anniversary

Trapp Haus BBQ owner Phil Johnson celebrates his 6th month anniversary with a party tonight and is offering new specials. Johnson who is also the pitmaster throws a party tonight as the popular First Friday Artwalk happens. Guests celebrate with an all-you-can-eat whole hog roast for $10/adults & $5 for kids. The party with live music starts at 5 p.m. and goes until 10 or when there is no more hog to eat.Trapp Haus

Johnson will be taking his recipes on the road later this month when he heads to Kansas City to compete in the American Royal World Series of Barbecue. From there he heads to Milwaukee show what he knows about BBQ with a cooking demonstration and class at the Journal Sentinel Wine & Food Experience.

New specials and offerings are now available until further notice.

Slab Saturday’s– Every Saturday $25 St. Louis Ribs all day long.

Free local Delivery– On-line orders in the downtown Phoenix area from 11 a.m. – 3 p.m. Tuesday Friday.

Weekday Sammitch Specials-$2.00 off any Sammaitch Tuesday – Friday from 11 a.m. – 2 p.m.

Beats, Beer & Q- On Fridays

Trapp Haus BBQ is at 511 E. Roosevelt Phoenix 85004. 602-466-5462. For more information check their website.

 

Great American Barbecue & Beer Festival returns to Chandler

Good times return to downtown Chandler on Saturday March 24th as the 9th annual Great American Barbecue & Beer Festival opens its gates at noon.  The festival will be serving up slow cooked foods, cold adult beverages, live entertainment and more til 10 p.m.

Barbecue, Beer and more.

Over 20 BBQ aficionados will be smoking and cooking up finger licking ribs, chicken, pulled pork and many more not BBQ dishes. Local craft beer brewers including SanTan Brewing Company along with national beers and spirits will be poured to cool you and your palate down as a lot of the foods will be bringing the heat. Below is a list of a few of those slow cooking your favorites.

Farmboy Smokehaus – brisket, pulled pork, who hog spit, andoullie sausage, baby back ribs, chicken, chili and Johnny cakes

Harris’ Smokehouse – BBQ pork, beef, chicken, ribs, hot dogs, beans, coleslaw, & corn

Jamburritos – pulled pork, brisket, hot links, jambalaya

JJ’s Louisiana BBQ – ribs, chicken, pulled pork, brisket, rib tips, hot links, turkey legs, beans & potato salad

Mr. Wonderful’s Chicken & Waffles – waffle and chicken wings, po boys, chicken dirty fries, banana pudding, & cheesecake

Pearson’s Catering – catfish, bayou chicken, gator bites, frog legs, jambalaya & po boys

Sally’s BBQ – loaded ribbon fries with pulled pork, sausage, & corn

SanTan Brewing – chopped brisket or pulled pork sandwich & mac & cheese

BBQ festival
All photos courtesy of Jen Pruett of HDE Agency

Live music, tickets and more.

Country music superstar Rodney Atkins headlines the music for the festival  along with food cooking demos, a mechanical bull riding competition. There’s plenty of fun for the whole family with a kids zone.

Tickets and more information can be found at https://www.chandlerbbq.com/

General Admission

$20 Online Presale                                                                      $25 Day of Walk Up Pricing                                                         $10 Veterans & Military Discount Online Presale & Walk Up Pricing $10 Presale at any valley Bashas’ Locations                            *Kids 12 and under receive free general admission                          *General admission includes entry into the festival, access to all entertainment, zones, vendors, interactive experience and activities. Food and beverages are not included with admission.

VIP Pass (21+ over only)

$175 Online Presale Only – now through 3/23/18 OR when tickets are sold out                                                                                        Includes: six beers, unlimited soft drinks and water, catered food throughout the day, front stage access/view, private air-conditioned restrooms, private seating, shaded area, entry into the festival and access to all entertainment, zones, vendors, interactive experience and activities.

 Corral Pass (21+ over only)

 $75 Online Presale Only – SOLD OUT

 

Award winning pitmaster bringing BBQ Trapp Haus to downtown Phoenix

Update: Grand opening is planned for Friday March 2nd during First Friday. DJ Belal of Groove B. Chill will be spinning tunes and there will be raffles, giveaways and more.

Phoenix has its reputation in the national food circles for pizza, tacos and Mexican food offerings, it won’t be long before we can add BBQ to the list. Already the home of Little Miss BBQ, Porkopolis, Honey Bear’s and the soon to be opened Starlite BBQ  comes BBQ Trapp Haus bringing their BBQ and urban Southern cooking to downtown Phoenix.

Great news if you’re a BBQ fan like me(I’m a rib man) but the rub is we have to wait a few months for the anticipated December opening from owner and pitmaster Phil “The Grill” Johnson.

BBQ Trapp Haus eats

BBQ Trapp Haus isn’t your typical BBQ joint with its urban decor from owner Johnson’s New York City upbringing and it southern inspired menu which goes beyond pulled pork, smoked brisket and ribs. Fear not all the staples will be had for the masses to get sloppy with but we will also be available to grab BBQ nachos, Empanadas stuffed with pulled pork, “No Bun Bowls” such as the Mac Bowl with smoked mac & cheese and more.

“It has always been a dream of mine to open my own BBQ joint,” Phil says. “BBQ Trapp Haus is the combination of my Bronx background, my skill in competition-style BBQ and my desire to give people good food that is made with my heart and soul.”

Traditional BBQ fans will be ordering the classics of Applewood Smoked Pork, St. Louis style ribs and Hickory Smoked Brisket along with PTG’s (Phil the Grill to his friends) sides of “Mean Greens” , PTG Baked Beans, Jalapeno Honey slaw and crispy waffle fries.

PTG is known for his “Philly Crack Wings” from his popular food truck “Sammitch” which will be on the menu along with Sammitches including New York style Pastrami Reuben, Philly Cheese Fix and Pork Heaven.

Craft beers and smoked infused bourbon will be poured to wash down you flavorful eats and should you still have room for strawberry shortcake and banana pudding will be on the dessert list.

Pitmaster accolades

In the world of food competition pitmaster Phil is known from his earning several awards from the Kansas City Barbecue Society including the Grand Championship on the Sam’s Club National BBQ Tour(didn’t even know they had one) and 2nd place at the American Royal World Series of Barbecue Invitational.

His food truck Sammitch has been named one of the Top 10 food trucks around the valley  and has built a loyal following that should follow him right to 511 E. Roosevelt when he opens.