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Fire up the barbie

Have a passion for poker and pork? You may want to consider relocating to Creekside this summer.

Have a passion for poker and pork? You may want to consider relocating to Creekside this summer. That’s because the long-time neighbourhood pub, Hoz’s, is undergoing a serious transformation that will not only drastically alter the interior of the building, but the entire menu — making a shift from the Mexican fare of El Tipo’s to the magic blend of smoke, rub and sauce created by Whistler’s one and only “BBQ Bob.”

Better known as Bob Haselbach, BBQ Bob has been on the competitive barbecue circuit for about five years now.

Haselbach was bitten by the BBQ bug after he attended a barbecue school in Washington taught by seven-time world champion, Paul Kirk, the Kansas City Baron of Barbecue.

Competitive barbecuing is serious business, with judges and a whole slew of rules. I really had no idea. It wasn’t until I visited the Pacific Northwest BBQ Association (PNWBA) website, of which BBQ Bob & the “Eh” Team are registered members, that my eyes were opened to this clandestine world of seasoning and smoke.

According to their site, real “old school” barbecuing is far more than firing up a grill and chucking some burgers and hot dogs on the flames. The real deal is when you use a low, indirect heat, coupled with the smoke of a charcoal or wood fire, to slowly cook a large cut of meat. This process breaks down the connective tissues of meat, making it tender and delicious.

The competitions work on a points system. Everyone cooks in four categories — pork shoulder, brisket, chicken and ribs — with each category having a maximum of 180 points. The highest total wins the title of grand champion.

In case you hadn’t noticed, the Canadian National BBQ Championships are held across the highway at Dusty’s each summer, where they also have a hankering for barbecue.

This year, Haselbach is going to have a new day job to juggle while he competes on the BBQ circuit, but its one that’s much more conducive to his passion.

He’s going to be running the show at BBQ Bob’s, which will open up at what was formerly known as Hoz’s, later this summer. Hoz’s was taken over by long-time employees, Karen and Mike Roland, earlier this spring, and they’ve been doing some major renovations over the past six weeks. Floors have been refinished, the bar has been pushed back, and even the tables and chairs have been tuned up.

Haselbach has known the Rolands since he moved here, about 10 years ago. So when they bought the place, he was the logical go-to guy to run the kitchens.

That’s right, kitchens — plural.

Once all the renos are done the business will include the wine and beer store, plus two separate restaurants: Roland’s Pub, a sit-down, table service restaurant, and BBQ Bob’s, a casual, line-service format (think Splitz Grill style). People will be able to come in, go up to the counter to order, pay and walk away with food in-hand.

“When we all sat down and started thinking about both of these businesses, we’re all long-time Whistler locals, and we started talking about, ‘well, what do we want when we go out?’” Haselbach explained. “So that’s what we’re trying to do — just make this place for locals… and then the other people are always going to come.”

Now, Haselbach is relishing the challenges that lie ahead in his new role: developing a new menu, hiring staff, and restoring this long-time Creekside fixture to its former glory.

“It’s the locals — we want to make a new home for them and for us,” he said.

BBQ Bob’s will offer an authentic barbecue experience, with all four competition category meats, plus the traditional fixin’s like potato salad, coleslaw, baked beans and corn bread on the side. Key lime pie and brownies will be offered for dessert.

The new owners and their team seem to be having some fun with the new menu, too. Every item has a two-card poker hand associated with it. Of course, it goes without saying that the vegetarian items were given the worst hands — 10-2 and 8-3.

They also plan to hold a Sunday brunch each week, prime rib nights every Saturday and Sunday evening, and, of course, offer the typical pub food, like nachos and wings, that are popular with the après crowd and sports teams.

They’re hoping to offer a free delivery service from all three parts of the business starting in the fall, so people can have their beer and barbecued goodies brought right to their doorstep.

Roland’s Pub side should be reopening in early July, offering traditional pub fare mixed with barbecued goodies. But you’ll have to wait a bit longer for BBQ Bob’s to open up. They are planning some extensive renovations, including the construction of a second kitchen to accommodate a new, top of the line smoker, and they can’t start work on that side until Roland’s is finished.

Until then, Haselbach is eagerly anticipating the completion of his new barbecue playground, where he and all the other BBQ junkies in town can get together.