RR First off; what is your Muse?
KK I have always liked cooking since I was 8 years old. I grew up on a farm. One night I looked in my mom's cookbook and found a cake pudding recipe. So I made it, and it turned out exactly how it was supposed to. From that day on I liked cooking. Even though my mom insisted I became a chef, I went into the trades. I started enjoying the flavor of smoke at around the same time as my uncle was a commercial fisherman. He supplied us with smoked salmon all the time. So when I was about 17, I started cooking jerky and very much enjoyed it.
RR What inspired you to start a BBQ food truck?
KK I have always wanted a restaurant. A couple years ago I became unemployed, so I was doing body and paint on hotrods but it was barely paying the bills. Our kids were over one sunny sunday afternoon enjoying some ribs, and I had mentioned that I had to find a job as I was not making enough money. Our oldest daughter spoke up and said
"You should make and sell sausage because whenever I get some to take home, my friends go nuts over it and it's gone in one sitting."
So we looked into what we would need to do. The renovations required in our house were out of the question, so we decided to start a food truck with beef or pork on a bun. It just took off like crazy, so we have just been having fun with it.
RR Tell me about the other half of Smoke & Ash, Shirley
KK Shirley is a very compassionate loving person. She has a very strong love for everyone in her family. Her youngest daughter was born with congenital heart disease and she was a stay at home mom so she could love and care for her daughter Britany, who lived a short but awesome life. Britany passed away in 2013 at the age of 17. Shirley then faced the task of caring for both of her elderly parents who were in their 80's whom both passed away in 2016 during the infant stages of Smoke & Ash. Her Mom passed in August, and her Father on Jan 3 2017. With all the children gone from home, she now channels her energies into Smoke & Ash making all the sides and the baking and of course keeping Kelly in line.
RR I hear that you have a new restaurant located out in the Acheson Industrial area. What can a guest expect when they walk through your doors?
KK The first thing to expect when you walk through our doors, would be the awesome aroma of BBQ. You would also expect a warm, welcoming greeting from our staff. Depending on the time of day, you may hear people laughing and talking and having a great time in our family friendly environment.
RR What kind of hardwood do you use for smoking?
KK We generally keep to 2 different hardwoods pecan for when we are smoking light meats like pork chicken or sausage.
Meats such as brisket, prime rib, or rib eye we use a blend of mesquite, oak, and hickory.
RR How long does it take to make a brisket?
KK The actual smoking of a brisket takes about 12 hours. Normally, we rest it for another 12 hours or more, so I generally start the brisket by 8 am for the next day.
RR Where did you learn to BBQ?
KK I have always had a love for BBQ. I was in my mid-teens when I first started. I have also loved entertaining on the patio. So many, many years of trial and error until I got to the point where I am now. I seem to be getting a handle on it!