Shanghaiist: Texas BBQ in Shanghai? Where do we sign up?

Ken Walker

Mon, 03 Jul 2006 12:50:02 +0800

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

A.Robb

Wed, 28 Jun 2006 16:37:06 +0800

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.

KJ Walker

Mon, 13 Mar 2006 13:36:51 +0800

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

MingMerciless

Tue, 07 Mar 2006 11:03:27 +0800

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

yu888

Mon, 06 Mar 2006 13:21:31 +0800

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)