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Business is just smokin'
» Taste for real southern barbecue was the impetus for S.O.S. – BBQ on Lobsinger Line
BY: VANESSA MOSS
Waterloo’s David Wilson has parlayed his interest in southern cooking into a second career by opening S.O.S. – BBQ outside Bast Tire and Auto Service in north Waterloo.
The roadside grill offers pork and beef that has been smoked to perfection for hours, a skill Wilson picked up while working for BF Goodrich in the southern United States.
“I felt that this method of barbecuing would really go over up here, and there’s nothing around here like the way they do it down in the southern states.”
Whether served as sausages, piled on a bun or as ribs, the taste of the meat is incredible, Wilson assured.
During his days off down south, he spent time with the locals, who taught him that barbecuing has a very different meaning in that part of the country.
“What we call barbecue in Canada is actually just grilling the meat and … barbecue down there is taking a cut of meat and basically cooking it with heat and smoke for a long time and you get the true smoked flavour into the meat.”
That process varies in length from a few hours for sausages and chicken to about 16 hours for large pieces of beef.
On Monday, Wilson was busy putting the meat on the smoker at 4:15 a.m. for the stand’s opening at 11 a.m. And that was after he had already prepared the roasts with a homemade rub of spices, maple and hickory.
Then, as the meat is smoking, Wilson moistens it with maple syrup and apple juice every few hours, resulting in great flavour.
“I’m enjoying it,” he said of the process.
These daily tasks are quite a change from the work Wilson was used to doing at the Goodrich plant in Kitchener for more than 30 years.
When the plant closed in 2006, he decided it was too early to retire, so he and his son Mark, who lives in Elmira, began researching the grilling technique.
After many hours on the Internet and phone, the duo decided to give it a shot, Wilson said, and as of April they were open for business.
They chose Bast Tire after canvassing various locations. Having no previous connection with the business, Wilson just approached the owner and pitched his concept.
“He thought it was a good idea,” Wilson said of the reaction.
“It was a matter of the zoning allowing us [to operate], and finding an owner that was willing to let us do it.”
The smokers and attached trailer they work out of were custom-made with air-conditioning and plenty of counter and storage space.
Wilson cooks large batches of meat which he then vacuum-bags and heats up as ordered. He also makes his own barbecue sauces, baked beans and Brunswick stew to go along with the main course.
“We’re busier than what we can handle,” Wilson said with a laugh, noting that for the most part, he and his son have a good working relationship.
“There’s always times when you get on each other’s nerves,” Mark said.
“But generally it’s OK,” Wilson added with a smile.
So far, the grill has been serving about 150 customers on busy days, most of whom learned about the business through word-of-mouth or by driving by.
Wilson said he thinks the flow will continue to pick up as the weather gets nicer.
And once people try the fall-off-the-bone delectables, they are sure to come back for more, Wilson said, noting that the ribs are his favourite.
S.O.S. – BBQ is open Mon-Sat from 11 a.m. to 7 p.m. at Bast Tire and Auto Service on Lobsinger Line.