Dining
BY DACIA GARCIA
Half chicken is available for $12 and full chicken is available for $22.
Customers can order brisket, ribs, chicken, pulled pork and more in addition to sandwiches and homemade sides.
PHOTOS COURTESY BUBBY’S BBQ
Bubby’s BBQ oers backyard atmosphere
Owner Jay Johnson opened the brick-and-mortar location with his wife Kailee in December 2024.
dance or they just eat in silence because every- thing is so good.” While Johnson takes the reins on the barbe- cue, his wife is the head chef when it comes to sides. The four sides oered are triple mac and cheese, jalapeño cream corn, Gigi’s tater salad and coleslaw. The restaurant’s location features a limited seating area but Johnson said their supporters make it work. “Our saying is ‘get in where you t in,’” Johnson said. “People that don’t even know each other will squeeze in next to the other person and next thing you know by the end of the meal they’re laughing and talking together.”
Recently opened in Smithville, Bubby’s BBQ serves entrees and sides made with love. Owner Jay Johnson and his wife Kailee opened the brick-and-mortar location in December after deciding to pivot their careers to pursue the restaurant. What they oer Johnson said he would categorize the restau- rant’s menu as Texas barbecue with a Carolina twist. Customers can enjoy brisket, pulled pork, chicken, sausage and habanero honey ribs. “All of our stu is homemade and I always tell people every time they ask how I make the brisket I’m like, ‘It’s three simple ingredients: salt, pepper and love,” Johnson said. “People either do a little
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109 Second St. NW, Smithville www.bubbysbbqtx.com
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BASTROP CEDAR CREEK EDITION
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