Arkin's brings the barbecue
By M. Lapham
Among the hustle and bustle of Southfield road, between 12 and 13 Mile roads, is Arkins Sweet BBQ Pit. A restaurant that even between the lunch and dinner rush on a Thursday, has people still cycle in and out picking up food, or eating at a table.
The barbecue can easily be smelled from the parking lot when you get out of your car at 30140 Southfield Rd.
The biggest sellers are the chicken, ribs, rib tips, and brisket.
Barbecue restaurants are not unique in the Detroit area, but they are far from common for Chaldean business owners.
Owner Arkan Karana, who is originally from Iraq, has not only staked out a unique spot in a well-known area, but has found success.
“I love doing it,” Karana says. “I have a passion for it.”
This passion was born when Karana, like many Midwesterners, spent years perfecting his barbecue technique in his own home.
He brought that same enthusiasm for taking the time and having the patience to get just the right BBQ taste. His brisket alone can take up to 15 hours to fully prepare. This much time and effort require an attention to detail and nuance of making food, allowing him to put more of his “personality” into his work.
Karana had worked in several restaurants but did not find this same level of satisfaction in those jobs. The previous worlds of pizza, burgers, and subs were so short on time and finite in options, he couldn’t find the same type of pleasure he found in barbequing in his home.
That pleasure and passion seemed to pay off, with so many friends and family complimenting his free time barbecuing. He took their compliments to heart and in 2015 took the leap to start his current business with one small smoker.
It was no time at all before the restaurant started picking up speed. Through word of mouth he was up to near his current success. He now employs 12-14 people.
Part of this success also comes from his commitment to using quality ingredients like Amish chicken, St. Louis pork ribs and Angus beef, which he views as the freshest options.
The freshness continues into how much food he prepares. He uses only the freshest of the fresh and there are no left overs. The orders reflect this. He often runs out of food near the end of the day.
Arkins has become not only a common place to eat, but a part of the neighborhood. In collaboration with Fox Sports Detroit, the restaurant brought food to the Southfield Fire Department as part of the 9/11 day of service. On that day, all firefighters and police officers could receive a free pulled pork sandwich or brisket with a drink.
Arkins Sweet BBQ Pit also ventures south of the border every week with Taco Tuesday.
However, it is always about the barbecue, first and foremost.
Even down to the sides, it is the classics, forged with Arkin’s original recipes for coleslaw, potato salad, macaroni and cheese, fresh collard greens, and homemade corn bread. There is even jalapeño corn bread for those interested in a little extra heat and BBQ loaded potatoes – double fried potato wedges topped with fresh jalapeños, grilled onions and green peppers and loaded with cheese.
He has taken his food to WDIV’s Live in the D and was also named the Best BBQ by the station’s Click on Detroit.
Arkins Sweet BBQ Pit offers some unique items as well. The Cheese Attack Brisket Burger is made with ground Angus, topped with cheddar cheese and smoked brisket on a brioche bun. The brisket grilled cheese is a baked grilled cheese made with an in-house mix cheese and14-hour smoked Angus brisket on a brioche bun.
There’s also the option of a Texas-style quesadilla stuffed with stuffed with jalapeños, grilled onion, green pepper and the in-house mix cheese. The quesadilla can be made even more unique if you choose the option of making it with … you guessed it … brisket.
The full menu, catering options, and hours of operation can be found at Arkinsbbq.com.