For those seeking authentic barbecue, Keith James has two words for you ? ‘low and slow.?
‘Low? as in a cooking temperature of 250 degrees Fahrenheit and ‘slow? as in hours and hours of time roasting away inside a smoker.
That’s how real barbecue, as opposed to just backyard grilling, is done, according to James, who owns Keith’s Smokin BBQ & Grill, an Oxford-based catering business he opened last summer.
Pig roasts, ribs, chicken, prime rib, even wild game, there’s no nothing James can’t barbecue or grill.
‘You name it, I can do it,? said the 1976 Oxford High School graduate, who incidentally will be catering his class reunion in September.
James? cooking arsenal is enough to make any red-blooded American male who enjoys putting raw meat to flame green with envy.
The magic begins with six smokers that James? custom built for himself.
Whether it uses propane, electric, charcoal or ‘stick? (which means it burns wood), James has smokers to suit everyone’s tastes and preferences.
Personally, he prefers to use hickory wood to smoke his meats.
‘Ninety-five percent of the time I use hickory wood,? he said. ‘That puts the flavor right into it.?
James is currently constructing a smoker so large, it requires its own trailer.
When completed, this ‘bulk? smoker will be five feet long, 38 inches round and capable of roasting ‘a couple of pigs? and ‘I don’t know how many racks of ribs or chickens,? he explained.
To ensure, he has everything he needs wherever he’s hired to cook, James built a 26-foot trailer topped with an 8-foot by 12-foot ‘cabin? containing a ‘full kitchen? with all stainless steel appliances.
And by ‘full kitchen? he means two propane fryers, a six-burner stove, oven, three sinks, commercial refrigerator and freezer. ‘It’s basically a restaurant on wheels,? James said.
And as if that wasn’t enough, he has three grills to cook up everything from meat and potatoes to veggies and garlic bread.
With all this gear, James can cook for parties ranging from ‘as low as five people? to hundreds of guests.
‘I’ve been booking parties with an average of 150 to 200 people,? he said.
Don’t worry if you need chairs, tables or tents for your parties, he rents those too. Customers can choose to donate 100 percent of the rental fees to either the Oxford Fire Department, Oxford Village Police Department or Oxford Schools Athletic Department.
James inherited his love of cooking and skills in the kitchen from his parents when he was young.
‘I’ve been cooking all my life,? he said.
Folks in these parts may recall James once owned a barbecue restaurant and catering business called Hickory Hoovies. It was located in Orion Township on M-24 in the small shopping plaza that’s now across from Home Depot.
‘Back then, there was nothing there on M-24 ? that was the only thing,? he noted.
James operated the eatery for about 1? years, then sold it and moved to Florida to work in construction. He eventually moved back to Oxford and settled at the corner of Seymour Lake Road and Tanview.
Two years ago, he started work in a sales position that took him all across the country. This gave him the opportunity to study barbecue techniques from coast to coast.
‘I’ve been going around for the last year-and-a-half checkin? out barbecues out west, down south, out east, everywhere,? James explained. ‘I incorporated all that into my catering business.?
For more information about Keith’s Smokin BBQ & Grill call (248) 410-3778.