The Barbecue

Talking to a Texan about Barbeque

There are very few people in Texas who'll agree on exactly what defines Texas-style bar-b-que. Many will say we are a State of beef eaters, which is true, but we also cook a lot of pork, chicken, cabrito, fish, and sausage. Some will say “it’s not Texas bar-b-que if it has sauce on it,” while many others love to wet down a rack of ribs while they’re still smoking on the pit.

One thing is for sure: we love our bar-b-que….we love to argue about it, we love to cook it, we love to perfect it, we love to compete with it, and most of all, we love to eat it.

What makes Texas bar-b-que different from bar-b-que in other states? Not much really, other than state lines, pride, and the various cuts of meat and sauce style that is more popular from one area to another.

One other thing, however, is for sure: most bar-b-que “aficionados” will agree that steaks, hamburgers and hotdogs cooked over a gas grill are not bar-b-que. Authentic American-style bar-b-que is cooked “low and slow” using real wood to tenderize and impart a very unique flavor to all types of meat. This is a flavor and experience you won't soon forget!

Taste the Difference

BBQ, barbeque, barbecue, Bar-B-Q… These are just a few of the common spellings for a cooking technique that ranges from oven roasted meat smothered in smoke-flavored sauce to grilling quickly over hot coals.

At Bubba’s, we choose a less common form of spelling the word to differentiate ourselves from the many other “BBQs” offered by restaurants. Our way of spelling bar-b-que stands for cooking meat “low and slow,” which means the meat is on the pit from six to 15 hours, and never cooked in an oven, on a gas grill, or over charcoal.

Well done, medium rare or served sizzling hot…it’s not

The process of smoking meats at low temperatures means that we cannot serve “medium rare” or even “well done.” Quality smoked meats leave behind several very distinguishable trademarks to the trained eye: 1) there is a dark outer crust called the bark; 2) just inside the bark there’s a nice reddish-colored smoke ring; and, 3) the inside portions of the meat can sometimes be pink and tender, but are far from being undercooked. In fact, the above three points describe the perfect smoked meat. Finally, all of our meats are smoked and then kept warm in our warming oven, which is to say they’ll never arrive to your table sizzling hot, but rather, warm and ready to eat!