Michael Strauss
History knows Johann Strauss II for his amazing ability to keep time, a skill that led to his appellation as The Waltz King. Posterity might come to commend Michael Strauss for his talent at engendering a good time, which he does as co-owner of The Taproom on 19th, 2400 S. 19th St. On Saturday, the 47-year-old will pull double duty at the second annual South Philly SausageFest, with his Girard Estate venture and his burgeoning brainchild, Mike’s BBQ, among the entities looking to help attendees to reach hog heaven.
“It’s another wonderful opportunity where we can connect with the South Philly community,” the Roxborough inhabitant said from the Taproom, which has long involved itself in numerous neighborhood projects and celebrations since its 2013 inception. “Plus, I absolutely love barbeque.”
The New Jersey product conceived of Mike’s BBQ earlier this year and hopes to acquire a physical space soon. The idea marks another element of his evolution as a fascinated-with-food fellow whose motivation for being a proprietor lacks any mystery.
“I’m in this field to make people happy, pure and simple,” Strauss said. “There’s nothing like placing a plate in front of someone and having that person enjoy every bit of the experience.”
His love for maximizing such moments through barbecue endeavors has occurred through interactions with The Garage, 1231–33 E. Passyunk Ave., and Le Virtu, 1927 E. Passyunk Ave. Having enjoyed last year’s participation in the inaugural SausageFest, he knew Taproom would make another appearance but believed Mike’s BBQ would not be a part of helping the planners to bring home the bacon.
“I don’t like to pass on any chance to assist a worthy cause,” Strauss said. “With that in mind, I’m thrilled to be able to have two ways to help out.”
The website for SausageFest notes the eight-hour event, which will transpire on West Passyunk Avenue from South Broad Street to 15th Street, owes its existence to the Newbold Community Development Corp., who will use the proceeds to support its street cleaning program, through which 10 disabled Philadelphia residents secure employment. Finding the cause “awesome,” Strauss will look to cause connoisseurs to squeal with delight through his Smoked Pastrami Sausage Sandwich, which he prepares on a recently secured smoker.
“The fat and the white wine are huge elements, so if you’re trying to make this at home, definitely don’t skimp,” he said, laughing. “Also, if you are fortunate enough to have a smoker, consider grilling the sausage once the hour is up. The crunchiness will be amazing.”
Ingredients:
Uncooked, raw corn beef
10 percent ground pork fat or beef fat
White wine
Swiss cheese
Sriracha mayonnaise
Coleslaw
Directions:
Put the corn beef through a grinder, or request that a butcher do it. Add the fat and the white wine, and stuff the contents in a sausage casing.
Place in a refrigerator, and let it dry out for two days. Smoke the product at 275 degrees for an hour. Add it and the other ingredients to a roll. SPR
Mike’s BBQ
Owner: Michael Strauss
Conceived: 2016
Physical location to be determined
Michael Strauss
Photos by Tina Garceau
Photos by Tina Garceau
