“I JUST HAD TO RE-OPEN THIS PLACE. THE RIGHT WAY,”
Ronald Settlers says as he leans back in his chair overlooking the dining area.
Ronald exudes authority. He’s a man you do not cross. He watches me nibble on a plate of his “fall-off-the-bone” ribs.
“Where’d you learn to eat ribs!” he shouts. “You put the end in your mouth. Go ahead. It’s all good.
“My great uncle and aunt, Allen and Amelia Sims, opened this place in ’37. They sold fish and hamburgers, but it was mostly a beer and domino joint. That’s the last of the domino tables from back then over by the door. They eventually started selling barbecue, and that’s when this place really took off. Zoning didn’t much exist. On this side of town you could pretty much get away with anything. Now, we are grandfathered in.
“They retired in ’76 and didn’t have any kids. My family looked to me to take over. I had a good job with Strickland Truck Lines. I worked the loading dock and drove local. I didn’t want to take over this place.
“They leased the place to Economy Foods, who thought they could just take it over, so they had no need for the recipes or training. It got so bad that I finally just gave in to family and friends and took back control.
“When I re-opened, a few months later on October 2, people just flocked here. Having been involved with this place most of my life, I thought I could handle it, but the neighborhood response was just too much. I ended up quitting my truck job that December, a lot sooner than I wanted.
“Over the years, I expanded by opening up a couple of other locations in town, but what I’d really like to do before I die, is put ‘Sims on Wheels.’ Outfit a semi truck and take it to big cities, ones with over 500,000 people. Use it as a marketing tool.” (Image 23)
Image 23: Sim’s Bar-B-Cue 716 W 33rd Street • Little Rock, AR 72206 • (501)372-6868
Ronald doesn’t see himself retiring anytime soon. He has a son and daughter working here, but he says, “We’ll cross that bridge when we come to it.”
BRINE SOAKING MEATS (THIS TECHNIQUE IS NOT USED AT SIM’S)
This technique is used primarily on wild game to help remove the “gamey” taste of venison and other strong meats. Brining works well with turkey and pork, but is not recommended for beef.
Combine salt and water and make sure that the salt is completely dissolved. Add meat, making sure that all the meat is covered. If it is winter and the outside temperature is good and cool, you can put the brining meat outside; otherwise, put it in the refrigerator. Soak for at least 24 hours. (Image 24)
Image 24