||August 14th, 2008|
Big Ernie’s Rib Shack Comes To Town!
You come from New Orleans, Louisiana, you’d better know how to cook!
Ernest Kinsey, Jr., learned at a young age that you had to learn cooking . . . even sewing, if you wanted to move on in life within his household. With five kids, things moved fast and you had to learn to survive.
As a result, he’s been cooking since he was a kid. He learned the secret family recipe for BBQ sauce that he features today. He learned how to smoke all different types of meats . . . and how to offer side dishes that complement the meal.
Since 2005 he’s been serving up his BBQ delights from his Rib Shack trailer. Now, he’s moved into a beautiful, brand new location with state of the art equipment . . . stainless steel, all spotless . . . top of the line smokers, serving delicious beef and pork ribs, brisket, chicken, hot links . . . and with tasty baked beans, corn on the cob, all kinds of fun and tasty side orders!
“We just got so busy with the trailer,” Ernie says, “that we decided to find a place for a full size restaurant with a great kitchen. This is it!”
A former star running back for Alabama A&M and, later, Georgia Tech, Ernie has some damage to his knees from football; another reason he needed to slow down and stay in one convenient place. “We still take the trailer out for catering and special events,” he says, “but this new store is home now.”
Ernie had worked in Civil Service since 1972 . . . but always kept busy cooking, finally buying his state-of-the-art trailer in 2005. Great food, beautifully prepared, and good service makes for a growing, successful business . . . and that’s just what happened to Big Ernie’s Rib Shack.
He is ably helped by his family, wife Patrice, daughters Sherria and Ericka, and son, Ernest III. His granddaughters, Nevaeh, and Brishayna, also help out. They’re in kindergarten and third grade respectively, but they already know how to cut vegetables, fold menus, sweep, mop, they are learning the business from the ground up and at a young, young age. Nephews Joshua and Raymond also help out.
In May of 1996, the Kinseys moved from the South Bay up to Escondido; they wanted the country living with plenty of space . . . and they found it!
Big Ernie doesn’t grill his meats; he only smokes them. He will smoke his meats for 10 hours. The smoke penetrates the meat and gives it that special smoky meat flavor that tempts the taste buds . . . and the aroma of smoked meat? It’s enough to make you want to load up the car with plenty to watch football games, or to eat with family and friends.
He’s having a big Grand Opening this coming Saturday, from 11am till closing. A number of prominent guests will arrive, there’ll be music, balloons, entertainment, free dessert with every meal . . . maybe even a sample or two.
Patrice and Ernest Kinsey, Jr.,
taking a brief break