HEK Yeah BBQ

HEK Yeah BBQ in Phoenix, Arizona

This is how Kenny Lorenz, the owner of HEK Yeah BBQ in Phoenix, Arizona, starts his day.

This is a BBQ joint and so some things only happen when they do, such as arriving to start prepping. Once the ball gets rolling the situation of what’s dealt with is fluid, though there’s an urgency to everything. The black cabinet of greasy horrors where things get smoked has to be fired up and the wood that will be part of the process is selected.

HEK Yeah BBQ in Phoenix, Arizona

Oak and pecan are what’s on hand right now. If apple is around it will find its way into the mix too. With the wood now burning and the propane warming the main box to about 250 degrees, it’s time to start prepping the meat that will enter the smoker.

HEK Yeah BBQ in Phoenix, Arizona

Somewhere prior to today the spice rub was mixed up, pounds of the stuff. Starting with a five-gallon bucket large measures of spice are joining the mix. While in India this might be just one more masala, here in BBQ land the rub is part of the secret that imparts some of the unique characteristics of the finished grub. While I won’t be sharing the exact blend, I can share with you that Kenny throws in brown sugar, salt, pepper, garlic, onion, paprika, and chili powder.

HEK Yeah BBQ in Phoenix, Arizona

In between Kenny has to make the rounds as half of everyone who comes to the restaurant knows him. Being an owner with front-of-the-house skills creates a dilemma for the operation as things may not always run as smoothly as everyone would like. With Kenny sitting down with customers, friends, and extended family it’s inevitable that the task he was working on will end up suffering in neglect until the conversations wrap up.

Around this time the BBQ sauces are probably being introduced to someone in the dining room. Kenny makes his own sauces in-house and recently has been giving serious consideration to bringing them out for shoppers in the Phoenix area. Right now though it’s only available right here at HEK Yeah. What’s in the sauce you might ask? It’s a mix of tomato puree, salt, black and white pepper, cayenne pepper (though not in the sweet sauce while ghost chili is added to the Ghost sauce) cumin, paprika, chili powder, celery seed, onion powder, dark brown sugar, molasses, Worcestershire sauce, butter, green chili, cider vinegar, Franks Red Hot sauce, and lemon juice. Cook it up and you have some BBQ sauce whose exact recipe is only known to Kenny.

HEK Yeah BBQ in Phoenix, Arizona

The smoking box is quickly filling with sausages and ribs before he adds pork shoulder butts. Then it’s time to get serious about the meat that brings people back and again and again, including Caroline and I for our weekly indulgence: the Mighty Brisket.

HEK Yeah BBQ in Phoenix, Arizona

Trimming the brisket is essential. He starts by removing the deckle which is a hard and dense piece of fat that will never cook or add any value to the final product. Next up is trimming the fat cap to about half an inch. On the fatty end of the brisket is where you’ll find the “point,” this gets sliced off for making burnt ends. Once trimmed, he coats and massages the meat with olive oil which helps the spice mix adhere to the brisket.

HEK Yeah BBQ in Phoenix, Arizona

For these 20-pound slabs of prime brisket the rub changes. Previous experiments proved unsuccessful and his BBQ rub just didn’t produce what Kenny was looking for and so now the spice mix is a much more simple coating of salt, pepper, and garlic. Into the smoker they go for 15-18 hours, dependent upon the weight of the brisket. When the meats don’t find their way out of the kitchen quick enough, Kenny can find himself here well after midnight checking on the internal temperature of the brisket. Good thing he lives nearby.

HEK Yeah BBQ in Phoenix, Arizona

At 185 degrees at the center of the brisket, it’s time to remove it from the smoker. Slice into it and start serving it up. If only we could coordinate all of our visits to when he’s pulling a brisket out we’d be in perpetual meat heaven.

HEK Yeah BBQ in Phoenix, Arizona

This is the pork shoulder butt I mentioned above being generously dusted with Kenny’s BBQ rub.

HEK Yeah BBQ in Phoenix, Arizona

After coming out of the smoker there’s still some baking that is required that will draw off an incredible amount of liquid. Prior to going into the oven, the shoulder is covered in brown sugar that contributes to the drippings so after the pork is pulled not only will be smokey but will also have a good hint of sweetness.

HEK Yeah BBQ in Phoenix, Arizona

Back at the smoker, the pork ribs are starting to develop a crust and the fat will continue to render off the ribs until that moment when Kenny brings them into the kitchen for serving to us customers. HEK Yeah also serves up pulled chicken and a number of sides, but you get the idea of the process and what meats are served here.

HEK Yeah BBQ in Phoenix, Arizona

The front of the house is a subdued low-budget place in a nondescript strip mall on the edge of a sketchy part of town. While it would fit in anywhere in Los Angeles and be the place people line up for, HEK Yeah is not a franchise, doesn’t look like one, and the fact is that many people in Phoenix seems averse to driving more than half-a-dozen miles to get food so as of this writing it’s still incredibly easy to get a table. Now if Kenny has everything on hand that’s another question.

There are times where for some strange quirk of the universe there are runs on brisket or a catering that was simply too profitable creates the situation that you might not get what you want here. I’ve made it a habit to call first and ask for exactly what I want. Matter of fact this particular evening Kenny is indulging Caroline and me with a smoked prime rib after I asked for something special. Probably due to the neighborhood, many customers here are sensitive to the price of things and on the rare occasion there are beef ribs on the menu, they somehow and sadly DON’T sell out. This is beyond my imagination as they are perfect, but at $20 a pound including the bone I’ve heard customers ask if they could buy a portion without the bone.

HEK Yeah BBQ in Phoenix, Arizona

Mom & Pop restaurants become rarer and rarer in our city with the majority desiring bland conformity over diversity and flavors they aren’t accustomed to from factory-made foods. HEK Yeah BBQ can at times seem a bit random and chaotic, they won’t have a Michelin Star on the door any time soon, but when it comes to tasty honest to goodness BBQ Kenny is right up there with places only found in Texas, North Carolina, and Georgia.

Finally, the last image above was tonight’s dinner of prime rib with asparagus. I honestly do not know of one other restaurant in all of Arizona that truly smokes a prime rib bringing it to a perfect 135 degrees. Served up with garlicky asparagus and all the Atomic horseradish we wanted. This was the perfect close to a day hanging out with Kenny on 4/20 at HEK Yeah BBQ. You can find him Tuesday through Sunday at 15044 N. Cave Creek Rd in Phoenix, Arizona, and on Facebook: https://www.facebook.com/HekYeahBbq/.

Under The Stairwell

Homeless Kid

Woke up to the sound of water running in our place. It’s a sound that we are familiar enough with that indicates water is running through our pipes and it is most likely the outdoor spigot situated below the stairs. Upon looking into it I find a kid packing up the rest of his sleep pack down there. Well this is problematic as Caroline three days a week leaves our apartment at 5:00 a.m. by herself for a walk over to the gym to workout or to head out on a run. Upon showing Caroline the photo of the guy she recognizes that she’s seen him before near the gas station across the street before daybreak. So how long do we have to be on the lookout for him before Caroline can feel safe heading downstairs? Fortunately, he didn’t take a dump under our stairs so there’s that, but if this kid is looking for places where he’s watching the coming and going of people so he knows where he can stay undisturbed, then going away for a weekend or for vacation becomes problematic.

Spring in Phoenix

The Desert in Phoenix, Arizona

Another spring has arrived in the Arizona Desert and after a wet winter, we are the recipients of not only a splash of beauty but an explosion of pollen from all that flowering. I find it too easy to go days without stopping to closely examine what’s going on with the small details of life around me. In a couple of weeks, much that is now colorful will return to the brown hues that most see on first blush. Today the weather forecast calls for the temperature to hit 99 degrees or 37 Celsius, but that is the temperature as measured at a particular spot in Phoenix so I’m certain that we’ll easily see over 100 degrees here in the middle of April.

The Desert in Phoenix, Arizona

The crazy armor of cactus boggles my mind as to why some of it is so dense with spines. Like those attracted to leaning into a waterfall as though drawn by the rushing water, there’s an attraction to placing my hand into a pocket where the dense spines of the cactus seem to invite me to see if I can escape unscathed. Then there’s the javelina that eats the pads of the Prickly Pear cactus, spines and all, and the Cactus Wren that builds their nests in these pockets never seeming to snag a wing on a needle-sharp spine.

The Desert in Phoenix, Arizona

The ocotillo for the better part of the year looks like sticks jutting out of the earth, but in springtime they are flush with green leaves and, for a short while, this incredible burst of red reaching far into the sky. I wonder how many people who live in Phoenix or visit take the time to look closely at the details that make up the bigger picture?

The Desert in Phoenix, Arizona

Google has failed me in trying to identify the tree I photographed here. If Caroline is able to figure it out I’m hoping she’ll share with all of us just what this thorny tree branch is known as. What I do know about it is that I love the color of its bark with its chapped brownish-gray exterior splitting to show the reddish cracks just under the surface.

The Desert in Phoenix, Arizona

On the other side of this berm is a golf course where the Phoenix Open takes place every January. I should have taken a photo of this a few weeks ago when everything was still green. I suppose it’s part of being in the moment that when something strikes our eye we fall into a kind of trance and drift into appreciation of just how beautiful that thing is. We allow our minds to photograph the rare scene and often forget that it won’t last forever. Even a photo of what the thing is, does little for the person who never saw it with their own eyes. At best these images work as reminders to those who were witnesses and to others it is but a hint of what reality has to offer.

A Forest

Ashtray

It’s not 1975, but if it were this ashtray wouldn’t only be filled with filtered cigarettes. Where are the snuffed-out filterless Pall Malls and Camels? If this were Europe there might be hand-rolled butts, if people used ashtrays when outdoors. This forest of butts represents about 460 lost minutes of work from the people who left the office building for a smoke. This doesn’t account for the ashtray on the other side of the building that had about an equal amount of filter trees growing in the sand. Then there are those people who hang out by the fence line, under the covered parking, or who pace and toss off their smoldering remnant of a cigarette onto the ground.

So in an office building with about 100 employees distributed across a bit more than half a dozen companies, I’d estimate that these small firms collectively lose about 20 hours of productivity a day. For these employees, they will encounter higher health care premiums and more sick days as smokers are typically sicker longer. Over the course of the year, they lose 218 days where they were paying people to go smoke. Just those days will cost those company’s about $52,200 not including paid sick time and insurance which, according to some studies, suggests amounts to over $100,000. That is the true cost of planting these forests.

Irrational Triggers

Earplugs

I have issues. Issues with others are more than likely actually issues with me. There are moments when I feel triggered for no great reason. This morning at the first coffee shop I stopped at it was after hearing the fourth and then the fifth Red Hot Chili Pepper song. The barista had tuned in to a Spotify channel that gave him exactly what he wanted, but the redundancy of the songs was seriously annoying to me. The funny thing is that I grew up listening to albums and often I’d play them multiple times. That was 40 years ago, and now I’ve grown accustomed to random playlists. Even 35 years ago, I was making my own mix tapes, and I made a load of them so I could try to avoid the redundancy of hearing the same thing twice a week. So, without having ordered yet, I packed up and left.

At the next coffee shop, I was again about to pack up shortly after arriving when the woman with her toy dog left. Then, I had to contend with the self-important macho blathering of the firemen next to me. The deal is that I never wanted to come to this coffee shop in the first place, as I know it’s busy in the morning, and I cannot help but listen to the banality going on around me. There are times my ears feel especially sensitive to the herd’s ruminations about bullshit, and I’ll either witness their descent into stupidity while I sit aghast in horror while at other times I must vacate the place out of fear that this special brand of doltish inanity could be infectious.

I readily admit this aspect of my personality is annoying to me. It is part of my road rage and a general sense of anger when I find myself at a loss for the sudden intrusion of other people’s hostility. I’m well aware of needing to find my inner zen, but the proximity of the trigger so near the surface of irrationality too often wins the day.

Time to order some earplugs.

Destruction

Notre Dame Fire

(AP Photo/Thibault Camus)

Burning in the heart of Paris the Notre Dame Cathedral is being laid to ashes. Today an incalculable treasure of religious and human history was gutted, ending future humans’ ability to witness large parts of its grandeur. The gravity of seeing the searing scars form on this 850-year old monument tugs at the heartstrings. I am one of the fortunate to have walked within this beautiful cathedral that could take the rest of my life to restore following this level of destruction.

It wasn’t even a year ago that fire destroyed Brazil’s National Museum in Rio de Janeiro, taking with it nearly 20 million artifacts stored in its neglected space. Then there were the Buddhas of Bamiyan in Afghanistan that were intentionally destroyed, thus denying others from peering into our past through that lens.

Part of me says none of this should matter in light of the data that suggests human activity has destroyed 60% of the wildlife populations on earth. It is possible that thousands of species go extinct every year. It is a tragedy that few of us witness our collective assault on nature while the visceral destruction of the Twin Towers, the Buddha statues, and now Notre-Dame allow us to make an audible gasp, as in a few brief moments we can see something we love disappear. I can’t help but grieve for all that as our actions and inactions rob future generations of the opportunity to bask in the accomplishments of nature, of which we are but one small yet highly destructive element.