Let’s be honest. Wisconsin isn’t known for its y’alls, and visiting tourists aren’t asked “did you get to try some of that famous local barbeque?” It’s beer this, cheese that. Or even beer-cheese that. Rarely a mention of our pork shoulder! It’s a shame because the great southern tradition of succulent meats is transmittable, in the right hands of course, and to all of our benefit Bubb’s caught the bug 35 years ago.
So how in the world did our Pitmaster reach such competency in a region renowned for hot-dish? Julia Child wasn’t any bit French, but she wrote several volumes of the most visited resources on all things bourguignon. Refinement in any craft results from decades of passionate learning, and if you’re asking if Bubb’s is to Texas BBQ what Julia Child is to French cuisine, we would say “Oui.”
Fresh and Local
It doesn’t hurt of course that Wisconsin is located smack dab in the middle of God’s country, where the rolling hills of glaciers-past meet a freshwater supply Texans only dream of. Because of this combination of natural resources, Wisconsin’s farmland is vast, lush, and mineral rich, resulting in the highest quality food product a local caterer could ask for. Our team can access healthy, hearty livestock in all corners of the state, and our long standing partnerships with area farms result in higher grade, better tasting meat.
Our license plates declare it and our strong bones prove it, we are America’s Dairyland. What does that mean to the barbeque enthusiast? The largest variety and expertise in Caseiculture, or cheesemaking to the layman, means there is no competition for our cheeseburgers or mac and cheese. Our rich German and Polish traditions translate into the most authentic sausage, arguably better than can be found in Texas. Even our wood is found locally, allowing us to season it to Texas standard with a cleaner burn and better smoke flavor.
Commitment to Authenticity
In fact where we tip our ten gallon hat to Texas most is in the wood smoking process, revered as the best in the biz and requiring no tinkering or reinvention. Our beautiful local meats are seasoned overnight with Bubb’s exclusive dry rub, after which they’re smoked in our wood fueled barbeque pits. This is not a quick process, folks. Our motto echoes any respectable southerner, “Slow and low is the way to go,” and as such our meat smokes for twelve full hours before passing muster. Mesquite and Hickory make fine smoke, but to truly achieve that distinct flavor, Bubb’s goes with Oak, which is mild comparatively, and really allows each particular meat’s essence to shine through.
Polishing off the plate is our very own proprietary barbeque sauce, inspired by our founder’s first finger licking experience in Texas 35 years ago, and motivated him to create Bubb’s in the first place.
What’s a barbeque without compatible sides, both the familiar favorites, and some reimagined upgrades. Bubb’s Slaw and Deviled Egg Potato Salad satisfy as a cool contrast, while the zest of Lime-Cilantro Corn with Cotija Cheese jives perfectly with the Tex-Mex refrain. Green Beans with Bacon and Caramelized Onion makes for an unctuous pairing, and Southern Banana Pudding topped with Salted Caramel Whipped Cream brings the party home with a most necessary sweet treat.
A Formal BBQ?
A common misconception is that good Texas barbeque is meant to be enjoyed in dungarees from the back of a wild mustang. The truth is we provide more lip smacking smoked meats to our wedding and corporate event clientele than any other party, and we have perfected scaling up the output without sacrificing quality, as well as the elegance. Ambiance is everything when you want to up the fancy quotient, with the golden glow of candlelight, sophisticated dinnerware, and intentional décor. While it isn’t unheard of for a bride to request our Baby Back Pork Ribs, our consultants can also build out the menu away from finger foods and toward our State Champion Beef Brisket and Smoked Corned Beef, among many other familiar but refined favorites.
For the Unseasoned Smoker
You, the home aspiring Pitmaster, might be wondering where to start with your own freezer, perhaps filled with recently harvested whitetail, wild turkey, or Lake Michigan salmon. You don’t need to dig out the swimming pool and replace it with a barbeque pit, for home smoking devices are sold in every size. The same policies we abide by apply to domestic barbeque, too. Lean into a Texas style rub heavy on paprika, garlic, and onion powder, then smoke slowly over low heat, with Oak, Hickory, or Mesquite pellets. Don’t be afraid to smoke your sauce ingredients, such as tomato and onion, for an even flavor profile upon serving. Modifications can be made using a gas grill, stovetop, or even a traditional oven, and a few drops of Liquid Smoke added to any marinade work in a pinch.
The craft takes time and practice however, so don’t get your spurs tangled if the first few goes require tweaking. Like any worthy pursuit, excellence is obtained in the learning.
If your mouth is watering like ours, and you’re ready to saddle up, contact our team today to get the planning underway.
