Drinks news

Bubbacue relights the fires with southern style fast-casual restaurant

Bubbacue’s creator and founder John Blisard is pictured, left, with executive chef Gerard McGivern at the new reinvented Bubbacue.

Bubbacue’s creator and founder John Blisard is pictured, left, with executive chef Gerard McGivern at the new reinvented Bubbacue.

Bubbacue’s creator and founder John Blisard is pictured, left, with executive chef Gerard McGivern at the new reinvented Bubbacue.

Bubbacue’s creator and founder John Blisard is pictured, left, with executive chef Gerard McGivern at the new reinvented Bubbacue.

Bubbacue, a pioneer in slow smoked American style BBQ, has reinvented itself as the UK and Ireland’s first fast-casual barbecue restaurant.

The new ‘fast-casual’ barbecue concept is unique and the result of an innovative redefinition of ‘food on the go’ which has led to the creation of four new jobs.

“Fast-casual restaurants have been gaining momentum across the USA and London for years now,” said John Blisard,creator and founder. “They are a cross between casual dining with table service, and fast food. What we are offering at Bubbacue is restaurant quality food at fast food prices.”

Since opening as a pop-up in 2012, Bubbacue has been a cult favourite because of their dedication to using only authentic slow smoked BBQ techniques practiced in the best barbecue joints all over the American South.

A recent refurbishment has seen an evolution of the Bubbacue experience from the former slow paced, rustic interior to something more urban but still with a Southern drawl.

“Our meat is prepared with a special rub of dried spices applied to quality joints of meat, which are then loaded into the smoker and slow smoked for over 12 hours,” said Blisard. “There are no hidden oils or fats, the meat is simply cooked low and slow until it comes out of the smoker tender and ready for serving. We serve real food, prepared from scratch using wholesome ingredients. All produce is fresh, nothing comes into our restaurant frozen – we don’t even own a freezer.

“What is wholly unique about Bubbacue is that we are the first restaurant in the UK & Ireland to offer BBQ within the fast casual concept. We’re giving diners the option to build their own BBQ meal, with the ability to pair their slow-smoked meat with traditional sides such as Mac & Cheese, hand cut fries or BBQ beans or to select lighter, healthier options, something most traditional barbecue restaurants do not offer.”

As part of the transformation, Bubbacue has expanded its menu to include vegetarian options and healthier side items such as a black bean and corn, or a giant couscous and apricot salad. The addition of rice or mashed potato offers an alternative to the standard burger bun, providing a healthy, gluten free option.

Bubbacue also believes in local and its ingredients are 100% locally sourced from suppliers such as Henderson Foodservice, French Village, Universal Produce and GB poultry in Crossgar. It is also working with Belfast brewers, Boundary, to create its own beer called ‘Bubbabrew’.

Share this Post:

Also in this section