Tucson Yelpers Got Schooled (or Smoked) @ Mr. K’s BBQ

Yelp’s got class! That’s right, school was back for another session of YELP GETS SCHOOLED! Tucson yelpers got schooled on all things BBQ at Mr. K's BBQ on Saturday afternoon. This Texas style BBQ joint set the scene for Mr. K, Rhonda K (daughter/owner), Steve, and Chef Anthony to prime yelpers on the history, methodology and techniques that make this spot one the most succulent in town! 

First period, students gathered for BBQ 101 with Mr. K. They eased in with an introduction to the team, all received complimentary custom aprons before hitting the books! Not so fast..! Before jumping into the history session, yelpers were surprised with a pop-quiz to test their overall BBQ knowledge. Three smarty-pants yeeps were not only rewarded with a "King of the Grill" title for the day, but they also went home with gift certificates! Next, Mr. K shared his journey and passion for BBQ . He's travelled all over Texas and Kansas multiple times studying various BBQ techniques that he's incorporated into his special recipes. Inspired by her father's passion, his daughter Rhonda opened up this location last year showcasing what the Texas "cafeteria style" experience is all about! Their ultimate goal is to make Tucson a recognized BBQ destination in the United States. You won't find a single microwave in this place. No MSG and definitely no pre-cooked meat, just a A LOT of mesquite chips and fresh meat! Mr. K advises, "If a BBQ joint does not have a woodpile or a smoke stack-RUN!"

Next, class stepped outside for second period for a tour of the space and a lesson on the difference between grilling and barbecuing. What did we learn? Barbecuing is a method of a cooking, just as grilling is. Barbecuing is all about low temps and slow cooking in a smoker. Check out the the smoker that Mr. K built himself out of an old water tank. Talk about history! You can smell the mesquite chips from miles away. Although they don't smoke the meat out here, it's fired up daily. 

Third period was hands-on: rub, smoke and slather time! Students toured the kitchen and had an opportunity to get their hands on some butts (pork butt that is…) and brisket before stepping out back to throw 'em in the industrial-sized smokers. Per Christy R's notes: "Everyday they start their 2 ginormous Southern Pride smokers between 3-4 in the morning as it takes pork shoulder and beef brisket 16 hours to smoke, at 175 degrees, after it has been nicely dry rubbed with black pepper, red pepper, salt and secret ingredients (we were instructed to go heavy on the rub). They smoke it fat side up, big side out so the fat renders into the meat." 

After three periods of mouth-watering lessons, yelpers were treated to a walk down the cafeteria line for a true Mr. K's experience. They had their choice of two meats and two sides plus sauces and condiments. Portions were beyond generous. Christina D raved about choice: "I got the green beans, mac and cheese, brisket and pulled pork along with the spicy bbq sauce. That sauce was amazing." While, Roald M also went with brisket and pulled pork, he chose beans and slaw as his sides. "It was truly delectable, fatty, juicy and I would definitely come back for more." And Christy R was in seventh heaven over the sweet potato casserole: "OMG the marshmallow, melty topping of Gods!"   

Yelpers learned and dined their little hearts out. Who knew that some would have room for dessert! Amanda D did. "I loved how Rhonda brought us a cute two bite dessert of the peach cobbler, which made everyone at my table wish we had a full portion." Yelpers were sent assigned some homework too: To go home and channel their inner "pit master" with the  Mr.K's special rub and sauce that was gifted to them on their way out! Thank you to our professors and hosts: Rhonda K, Mr.K, Steve and Chef Anthony for an incredible afternoon in which we undoubtedly got schooled. Need some cliffs notes? Peep the pics and read the 5-star reviews!

SYOY!

Bella J with Rhonda K (Owner)