Come Visit ‘Big Jake

Come Visit ‘Big Jake’ Smoked barbecue still available at Old Tucson

BY ANNIKA TOMLIN

www.LovinLife.com

Businesses around the world have closed temporarily due to the COVID-19 pandemic. However, Old Tucson’s The Last Outpost is still providing locals with western grub from 4 to 7 p.m. Thursdays through Mondays.

Chef Ray Pettis has been working at Old Tucson since November and is still smoking meats for people to enjoy.

“We’re just hanging in there like everybody else and we can’t wait for all of our guests to come back and enjoy the park; this place is outstanding,” Pettis says.

Old Tucson is off ering barbecue, ribs, sides and drinks. In addition to food for sale, there is a small market inside the gift shop selling treats and alcoholic drinks. Orders can be picked up in the gift shop or brought to customers’ vehicles with curbside pickup.

“We have some of the premium off erings from the local Tucson Distillery Whiskey Del Bac,” Pettis says. “We also off er fudge that we make ourselves and a few groceries here if customers need them.”

The food and beverage manager misses Old Tucson’s fun atmosphere when

people came and really enjoyed the food, especially the smoked meats—and “Big Jake,” the smoker.

“When there are guests here, I’ll get a little crowd around me when I’m taking the meats out or putting them in for smoking,” Pettis says. “They are just in awe of watching it come out and seeing the meats.”

“We have Big Jake the smoker that I cook with mesquite and pecan wood only. There’s no propane, only wood smoke.”

Big Jake holds up to 1,200 pounds of meat to smoke for 16 to 18 hours.

Old Tucson’s The Last Outpost is still providing locals with western grub from 4 to 7 p.m. Thursdays through Mondays. (Photos courtesy of Old Tucson)

“We do it most of the time overnight and our security guards will come down every two and half hours to check on it and reload the pecan and mesquite wood,” Pettis says. “I lay out in little pods the wood so it’s the right ratio every time. It just produces an amazing smoked meat.”

The chef and his crew make special rubs and sauces for the meats that have been passed down by the company over the years.

“I haven’t changed any of the standard recipes they’ve had here for years, but I have done a little improvement to the recipes and added some touches of my own since I’ve been here,” Pettis says.

Due to the pandemic, Pettis reduced his normal 50-person crew and changed the way they make food.

“We’re constantly reinventing to make sure that we can provide for our customers to stay on an operation and make them happy,” Pettis says. “As we grow with this pandemic and change our pickup items, I’m pretty sure we’re just going to continue doing that even when the place is open for customers to come enjoy it here.”

Pettis is a serve safe instructor and took the serve safe training for the COVID-19 deliveries and pickup.

“I’m following the CDC’s recommendations and its necessary cautions to serve food to our customers during this whole situation,” Pettis says.

Pettis is working on off ering weekend specials such as a smoked half chicken. He hopes to have Old Tucson up and running again soon.

“Old Tucson is a piece of history. A little bit of the Old West that you don’t fi nd anywhere else,” Pettis says. “We try to keep our food authentic and to the theme.”

Food orders can be made over the phone or online at oldtucson.com.