#PeopleFirstFriday: Tim Kurek
During the early days of the 2020 pandemic, many people were starting podcasts, assembling jigsaw puzzles, or scouring the internet to find the perfect sourdough starter. However, for CSM Production’s Director of Technical Production Tim Kurek, he had a new goal in mind – perfecting the craft of smoking meats.
“I’d always liked the taste of smoked meat, and COVID gave me a little bit more time to smoke the meats,” he said. “A lot of people were baking bread, and I was like ‘No, we’re smoking briskets now’.”
A self-described “Carolina Boy,” Kurek notes that while he does appreciate smoking briskets – “you have to feed an army if you’re making a brisket,” he notes -- and racks of ribs, one of his favorite meats to prepare is pulled pork. He also makes his own barbecue sauces. After hours of preparation and cooking, the feeling of accomplishment when the smoking process is done resonates with Kurek.
“I can relate smoking meat a lot to the event industry. From conception to completion, ultimately you want the smile on everyone’s face from the get-go,” he said. “Ultimately, whether it’s feeding them or entertaining them, it all stems back to the process and knowing that the hard work has paid off.”
As any Carolinian – North or South – knows, the “barbecue sauce divide” is a divisive topic. You either like the tomato-based “western-style,” the vinegar-based “eastern-style,” or the mustard-based concoction that South Carolina is famous for. Then there’s the accompanying cole slaw that is either mustard-, mayonnaise-, or vinegar-based – the latter more commonly known as “red slaw.”
Living west of the North Carolina divide, Kurek has a firm opinion on both sauces and slaw.
“Vinegar that s---!” he said emphatically. “When I make my own sauce, I kind of just play around. A lot of pepper, a lot of vinegar, I might throw a little bit of Sweet Baby Ray’s or ketchup in there to add some barbecue flavor. It’s always good!
“And with slaw, I go to the other end of the state – I like the red slaw because of the vinegar base,” Kurek continued. “White slaw is too mayonnaise-y!”
Accompanying the smoked meat, a pitmaster will also typically prepare a side dish. Kurek does enjoy the classic macaroni and cheese, but when pressed for his secret recipe, he was quick to note that he does not have one.
“Stouffer’s,” he said with a laugh. “It’s the best. A lot of people have their own secret mac and cheese recipes, but I always stick with Stouffer’s. I will make some cornbread or other sides – a lot of stuff I just throw on the Traeger with the meat to get more smoke in there.”
To conclude the meal, Kurek notes that he has a big “sweet tooth,” and like his meats, will smoke his desserts as well.
“I’m a big dessert guy. I love anything desserts,” he said. “One of my favorites is smoked banana pudding. I’ll put banana pudding in the smoker, or sometimes I’ll make smoked brownies. It’s almost got a campfire-like taste to it, like you’re making s’mores.”