A Little Bit More of the Al Kons Mystic!

A few memories were jogged with our mention of Al Kons in the piece about the old GO in our last issue. One reader quipped, “Al did a great job cooking those big beef rounds, but I wonder whatever happed to those 4H champion steaks.”

Al was lured from his lucrative Executive Chef position at the posh St. Paul Athletic Club by NWA Personnel Department Vice-President Linus Glotzbach. He apparently filled Al’s head with the grandeur of the exotic aviation industry and the glamour of airline employment. The move was enough to solicit an interview by a local newspaper reporter.

When asked why, Al replied. “There are definite advantages to having responsibility for only noon meals, Monday through Friday versus being on call 24/7.” It was followed up by the typical inane reporter question, “What makes a good chef?” “Well,” Al responded, “anybody can fry an egg or boil a potato, but a good cook has to know how to make tasteful and palatable soups and sauces. Around here the most important sauce is barbecue. It’s true. In the mid-west and southern states barbecue sauce is really a kitchen staple. Over the years I have tried dozens and dozens of barbecue recipes. I had a very good one at the Club downtown but out here I use the same very simple one I use at home. Try it you’ll like it.”

• In a one-cup measure, put it half full with common, old Kraft’s Barbecue sauce.
• Add common old honey, almost to the top
• Add 1 ounce or more, liquid smoke, heat.
• Make 2 cups to have plenty