POWERGRAMS

asked me to send him 30 pounds of meat. "I cooked about six Boston bus, enough to feed about 90 people," he said. "I vacuum-sealed the meat, packed it in a Styrofoam cooler and FedExed the carton to Atlanta." The event went off without a hitch, with the caterer later extending the wedding party's compliments to the chef. Baas recently helped with Gulf Power's Plant Crist barbecue fundraiser to help children in Pensacola, Florida. He traveled from his home in Spanish Fort – smoker in tow – to Scenic Hills Country Club. Baas smoked pork shoulders, chickens and ribs to benefit the annual Communities Caring at Christmas project serving more than 180 people. The country club head chef asked Baas how he gets so much flavor in the meat. "He liked my famous banana pudding even more," Baas said. SECRET TO SLOW-COOKED GOODNESS IS MORE THAN SAUCE Baas is oen asked what makes his barbecue so good. "You just can't rush it," he said, noting he's oen up until 2 a.m. cooking, especially during Thanksgiving and Christmas preparations. "I get so many orders for Christmas," he said. "Usually, people come by and pick up the barbecue at my house or meet me at the USS Alabama baleship. That tells me that people want me to cook their Christmas dinner." Big orders require an equally large smoker. Baas's smoker – he designed and built nine years ago – is the "granddaddy of them all." Baas bought a welding machine and learned from a book. He welded the parts, then planked the smoker with cement siding that looks like wood. The finishing touch: Baas installed copper banding around the smoker to resemble a whiskey barrel. The project took two months. Similar to a Ferris wheel, Baas's smoker revolves, allowing meat to cook evenly. "I can do eight turkeys and four to six hams at one time," he said. "That's all I can handle for the day." He built a controller that allows him to program the smoker's temperature over his phone or the comfort of his couch. BAAS KEEPS GIVING BACK TO THE COMMUNITY When he's not making some of the Southeast's best barbecue for friends and family, Baas stands in as chef for plant Safety meetings. When cooking for the Electrical, Maintenance and Mechanical groups – about 100 employees – Baas gets help from Barry team leaders. His friend, Don Bibby, an E&I journeyman, offers advice about how to marinate chicken. "We usually start cooking at 7 a.m.," said Baas. "I'm like the general spouting off orders. It makes me hungry just thinking about it." "The secret ingredient behind Joe's food is the love. I like to say it's APSOlutely delicious," said 2017 Barry APSO President Melanie Robins, a power generation analyst at Washington County Cogeneration Plant. Barry Power Generation Specialist Amanda Loon said that Baas enjoys sharing meals with his community. He helps ensure that Plant Barry's annual Michael Perkins Clay Shoot is successful. He makes doughnuts for breakfast and barbecue for lunch. "Joe has given more than 400 volunteer hours to APSO by cooking for various events," said Loon, 2016 Barry APSO president. She raves about Baas's efforts, and rightly so: He not only prepares the food, but does all of the shopping, pre-work and cleanup. Each quarter, Baas is among the Barry APSO volunteers who prepare a meal at Ronald McDonald House in Mobile. His jambalaya was such a success that he earned the moniker "Jambalaya Joe" from RMH guests. With two teenagers of his own, Baas has a so spot for ill children and their parents. On special request, he's whipped up a banana pudding for them. When Barry APSO has a food sale to raise funds for nonprofits, Baas is among the first employees to help and offer suggestions about how to make the fundraiser a success. "Joe is passionate about the food he prepares," said longtime APSO member Loon. "He spends countless hours preparing the food, and just radiates happiness when he's in the kitchen or standing over his giant stew pot. "More than that, Joe is a pillar to his community," she said. "He's a man with a heart of gold." 40 Baas, at right, and family celebrated his first-place win at the Hog Wild Festival. Baas keeps his home-built smoker busy year-round.

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