Kingsport, TN Chef Pairs Meats with Woods for Kickin' BBQ

Chef Erich Soll has been pairing meats and woods since the early 1970s. He is now the Corporate Executive Chef for Adapt Core's two restaurants, The Kingsport Grocery and BONE FIRE Smoke House. Adapt Core is an umbrella organization that oversees an array of projects, including restaurant consulting, commercial and residential general contracting, event promotions and business development.

Prior to and during his time working with Adapt Core, Soll has worked to perfect the art of smoking and creating authentic Southern BBQ. And, BONE FIRE Smoke House, located in Kingsport, TN, a down home BBQ joint that serves "real food to real people;" is the perfect showcase for Soll's talents.
Chef Soll, a culinary world veteran, is self taught and has traveled the country honing his skills. And, the name "Soll" ironically reflects the type of food he has come to master -- soul food.

At BONE FIRE Smoke House, Soll relies on a Southern Pride smoker. The smoker operates at a frenetic pace -- 24/7; 365 days per year -- to keep up with demand.
Briskets and pork butts are smoked for at least 13 hours. They are then smoked at a low temperature using red oak. The smoker is then cleaned out and a layer of flavorful fruit wood is used to infuse smoke over and into ribs, chickens, turkeys and vegetables.

Award-winning BBQ

Chef Soll and his BBQ team took "Best in Show" at the Second Annual Racks by the Tracks BBQ and Blues Festival in downtown Kingsport.
When it comes to BBQ, Chef Soll likes to keep it simple. All plates come with two sides and corn bread. Entrees include award-winning brown sugar dry-rubbed ribs; pulled pork; pulled chicken; smoked turkey; and smoked brisket. The sauces are equally direct and straightforward.

"We create and experiment with different flavors that we think will complement our basic ribs -- brown sugar rubbed, Soll says. "Currently, on our tables we offer the Razzle Dazzle, a raspberry and habanero pepper sauce; a vinegar-based cayenne pepper sauce; and the house sauce -- a tomato-based sauce that is sweet and savory.

In lieu of Soll's culinary achievements, he was recently nominated to compete in the LIVE with Regis and Kelly's "Ultimate Hometown Grill Off" where he will showcase his newest creation -- Fighting Irish Whiskey Sauce Ribs.

A conversation with Chef Soll

Who is your culinary hero? I have three: James Beard, Graham Kerr and Dom DeLuise. One showed me how to cook; one taught me about different wine choices; and one showed me how to laugh and cook at the same time.

What are your favorite cooking techniques? One pot meals in the oven, stovetop, grill and smoking!

If you could sit down and eat and talk with anyone about food who would it be? Family, friends and neighbors because they are always honest with me and give me ideas about how I may improve.

What three ingredients could you not live without? My desire, my integrity, my family and garlic…oops that's four. Following direction is not my strong suit.

What are some of the most popular menu items? Our ribs, of course. Our pulled pork and baby bakers. Also, the Fighting Irish Whiskey Sauce Ribs!

What would you order as a last meal? A 2" Kobe steak, grilled white asparagus with hollandaise and herb roasted potatoes with grilled portabella mushrooms. I'd end up with chocolate chip cookies and milk. Fava beans and a nice Chianti might be good too!!

What is your greatest culinary achievement? To be given the opportunity from Adapt Core to not only be its Executive Chef to one, but two restaurants; a third is on the horizon. I also enjoy consulting for other restaurants.

Do you buy local when possible? What are your thoughts on the farm to table movement and sustainable agriculture? Yes, Kingsport has a farmers market twice a week and I deal with local farms for many of my ingredients.

For more information, visit:
http://www.bonefiresmokehouse.com

Bryan Sullivan is the Executive Vice President of Write Away, Inc. - a public relations and marketing firm based in Weaverville, NC. He also often writes for regional& national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa and their Black Lab, Annie.
For more information, visit:
http://www.bonefiresmokehouse.com