March 6, 2006
Texas BBQ in Shanghai? Where do we sign up?
According to SH magazine's Jarrett Wrisley, there soon may be no reason for Shanghaiist to move back to the States. Why? BBQ, baby!
Texas-style barbecue should soon be available in Shanghai, as we learned that plans for an authentic, American barbecue joint called Bubba’s Texas-style Bar-B-Que and Saloon are in the works. The mastermind behind what SH thinks is a brilliant idea is Ken Walker, who has imported a smoker capable of cooking up to 300 pounds of meat at a time. He’s yet to find a location for the concept, but the restaurant should feature slow-smoked whole beef brisket, chickens, turkeys, pulled pork, beef ribs and pork baby back ribs, alongside Southern sides (cornbread!) made from “traditional family recipes.” Barbecue sauces and spice rubs will also be homemade. The setting is downhome comfort, with cold beers and Southern blues, country and rock. I’m so hungry writing this my fingers are shaking. Those of you who’ve never eaten slow-smoked barbecue are missing what may be America’s single greatest culinary achievement. Let’s hope Ken finds a space before summer rolls around. Look here for updates.
Shanghaiist loves barbecue from the American south. We just hope the restaurant doesn't end up in Hongqiao or Pudong. We were emailed a while back by a some folks who were looking to open a Kansas City-style barbecue place in Shanghai. But we haven't heard anything more about that plan in a while.
When it comes to local gastronomical gossip, Wrisley's got the goods. Unfortunately, the magazine's website doesn't make it easy to find his older stories. Best you can do is search the site for his name.
He has another food feature in the current issue of SH, where he rates some of the cities busiest restaurants. The verdicts:
Crystal Jade: Thumbs up
Dongbei Ren: Thumbs up
Fumao Xiaolongxia: Thumbs up
Golden Jaguar: Thumbs down
Guyi: Thumbs up
Bao Luo: Thumbs down
Nanxiang Xiaolong: Thumbs down
Xiao Fei Yang: Thumbs up
Image from Shanghai Diaries.
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Well, THIS Shanghai Expat hopes that this BBQ place opens soon and would be happy if it opens in Hong Qiao, but prefers a more central Jing An location :)
Darn..now my mouth is watering... (slurp)
OK, OK, I know the search feature on the site kinda blows, but I've got a lot on my plate here. Glad you like the food stories and will do our best to keep 'em coming.
Michael Cole -- 8 Days/SH
Indeed Texas-style bar-b-que is coming to Shanghai, and I'm the one bringing it.
And yes (sorry Pudong folks and those who think Gubei is "waaaay out there") in all likelyhood it will be located in Hong Qiao (who can afford to open a new restaurant downtown these days???). In fact, I will know by tomorrow afternoon the exact address and will keep you informed.
For a little background, I am from Austin, Texas and have been making and eating great que for many years. I make my own rubs, sauces, and side dishes. What you will find in the restaurant, called Bubba's Texas-style Bar-B-Que and Saloon is slow smoked brisket, beef and pork ribs, chicken, turkey, and pork shoulder, from which we will make pulled pork. If I can find a decent sausage, I'll smoke them as well. I might end up making my own anyway. We'll do specials as well....fish, lamb, tenderloins, and eventually perhaps the best steak you will find in Shanghai. I want to do this all so that it is a great value to customers....great food, generous portions, and reasonable prices.
A Hong Qiao location is going to help me achieve this combination.
Anyway, that's it. I should be open in 6 weeks.
KJ "Bubba" Walker
Pit Master
Just an update on this story - Bubba's BBQ is open and smokin', literally, on #2262 Hongqiao Lu next to the Marriot. Ken's got two smokers going daily to make all the barbecued beef brisket, racks of pork & (huge) beef ribs, chicken, etc. The pulled pork is really noteworthy. I'd start with jalepeno poppers and/or chicken wings (recently improved, served with homemade blue cheese dressing). Enjoy great sides of potato salad, cole slaw, baked beans w/ cornbread and melted cheese, seasoned fries - 2 free with each meat ordered. He's also got caesar, spinach, and garden salads on the menu if you want to mix in something lighter. There's two different homemade sauces on the table - I'm from the Northeast so I can't get into much dialogue about these - I just know that at least one is vinegar based which is how Texas BBQ sauce should be? Ken - please get some hot sauces besides Tabasco, and consider selling corn on the cob. Good service from friendly Filipina waitresses, white guy behind the bar (Cold Bud on tap, some good bottled beers incl Sam Adams, and full bar), and Ken is usually around making sure things are right. Call ahead, as sometimes they don't have everything on the menu which can be disappointing. 021-6242-2612 World cup games shown on flat screens, etc.
Thanks for the post and comments.
On the corn, I'd love to have corn on the menu, but frankly, the corn in China just sucks. It is really bad. I lived for awhile in NY and ate NJ sweet corn as a staple. That stuff didn't even need to be cooked.
Now, most all corn I have is not worthy. I won't even eat Texas corn anymore.
So, if you find good quality corn here in China please do let me know. As with other things on the menu, if I won't eat it, I won't sell it. LOL