Tenders Combo

Nashville HOT Chicken

Wings

Add Smoked Chicken Breast

Add Pulled Pork

Add Tri Tip

Add Brisket

Pork Ribs (A LA CARTE)

Onion Rings

Mac-N-Cheese

Fresh greens, Tomatoes, Red Onions, Cucumbers, Carrots, Feta Cheese Crumbles, tossed with our House BBQ Vinaigrette

Crispy Pork Belly Salad

Chopped Romain lettuce, Smoked Bacon, Tomatoes, Avocado, Blue Cheese Crumbles, Red Onion, Smoked Chicken

Bubba's Cobb

Romain Lettuce topped with shredded chicken, diced tomatoes, carrots and fried tortilla strips. Tossed with Ranch Dressing, Fire Roasted Corn, White Beans, jack cheese, green onions and cilantro. Topped with a touch of Bubba's BBQ sauce

BBQ Chicken Salad

Sweet baby greens, Bleu cheese crumbles, sun dried tomatoes, red onions, yellow peppers, cherry tomatoes, tossed with our house made Bloody Mary dressing

Tri Tip Salad

Mixed greens, Shredded Carrots, cucumber, Croutons

Green Salad

Chopped Romaine lettuce, Shredded Parmesan Cheese, Croutons, Tossed with Ceasar Dressing

Caesar Salad

Slow Smoked Tri Tip Topped with Bacon, Ortega Chili, Jack Cheese, Tomatoes, and Mayo. Served on Texas Toast

Bubba Tip Sandwich

Smoked Chicken Tenders, Jack Cheese, Mayonnaise, BBQ Sauce, Lettuce, Tomatoes

Smoked Chicken Melt

Smoked Brisket, Thick Bacon, Cheddar cheese, Lettuce, Tomatoes, Dijon Aoili

Bacon, Brisket & Cheddar

In house smoked Turkey breast, Melted Munster cheese, avocado, Dijon aioli on Texas toast

Smoked Turkey Sandwich

Hand-breaded chicken fried to perfection, at your desired heat level, topped with cole slaw, pickle chips and Kick it Up sauce

Nashville Hot Chicken Sandwich

Local favorite, Silva Smoked Polish, topped with Bubba'ss BBQ sauce, sliced onions, Dill pickles

Western Sausage

Our famous brisket served on a brioche bun, with Bubba's BBQ sauce, sliced onions, Dill pickles

Brisket

Our famous central coast Tri-Tip served on a toasted garlic butter French roll, with Bubba's BBQ sauce, sliced onions, Dill pickles

Famous Tri-Tip

In a large bowl, whisk together buttermilk, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Submerge chicken tenders in the mixture, cover, and refrigerate 15-20 minutes to marinate.

In a shallow dish, mix 1 cup flour with 0.5 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp paprika, and 0.5 tsp black pepper to create the dredging flour.

In a second shallow dish, beat the eggs until smooth.

In a third shallow dish, place breadcrumbs.

Pour oil into a heavy skillet or Dutch oven and heat to 350F (175C). Use enough oil to submerge the tenders halfway.

Remove a tender from the marinade, coat in the flour mixture, dip in eggs, then dredge in breadcrumbs until well coated.

Fry tenders in batches 3-4 minutes per side, until deep golden and internal temperature reaches 165F (74C). Remove and drain on a rack set over a baking sheet.

Keep fried tenders warm in a 200F (93C) oven while finishing the remaining pieces.

Arrange frozen French fries on a baking sheet in a single layer. Bake at 425F (220C) for 18-22 minutes, turning halfway, until crispy and golden.

In a large bowl, combine shredded cabbage and carrots for the coleslaw.

Whisk together mayonnaise, sugar, apple cider vinegar, and 0.5 tsp salt to make the dressing.

Toss the cabbage and carrots with the dressing. Refrigerate 10-15 minutes to let flavors meld.

Whisk mayonnaise, mustard, honey, and lemon juice (if using) in a small bowl until smooth. Taste and adjust with a pinch of salt if needed.

Chicken breast tenders

Buttermilk

Salt

Black pepper

Paprika

All-purpose flour

Eggs

Breadcrumbs

Garlic powder

Onion powder

Vegetable oil

Frozen French fries

Cabbage, shredded

Carrots, shredded

Mayonnaise

Sugar

Apple cider vinegar

Mustard (Dijon or yellow)

Honey

Lemon juice

In a medium bowl, whisk together buttermilk, hot sauce, kosher salt, black pepper, smoked paprika, and garlic powder.

Prepare marinade

Submerge the two chicken tenders in the marinade, ensuring full coverage. Cover and refrigerate for 30 minutes to 2 hours to flavor and tenderize.

Marinate chicken

Remove the chicken from the marinade and pat dry with paper towels. Place on a rack while you prepare the dredge.

Dry and rest

In a shallow dish, whisk together all-purpose flour, paprika, cayenne pepper, garlic powder, and salt.

Make dredge

Coat each marinated chicken tender in the seasoned flour, pressing to adhere. Shake off excess and set on a rack for 5–10 minutes to help crust set.

Dredge chicken

In a heavy skillet or Dutch oven, heat peanut oil to 350°F (175°C). Maintain temperature for frying.

Heat oil

Carefully lower the dredged tenders into the hot oil in batches. Fry 4–6 minutes, turning once, until crust is deep golden and internal temperature reaches 165°F (74°C).

Fry chicken

Transfer fried chicken to a rack set over a baking sheet to drain excess oil.

Drain

In a small saucepan, combine cayenne pepper, light brown sugar, paprika, garlic powder, salt with neutral oil. Warm over low heat just until fragrant and sugar dissolves; do not boil.

Bloom the hot oil

Brush or drizzle the hot oil mixture over the fried chicken, flipping to coat evenly. Let rest 1–2 minutes to set the crust and flavors.

Apply Nashville heat

chicken tenders

buttermilk

hot sauce

kosher salt

black pepper

smoked paprika

garlic powder

all-purpose flour

paprika

cayenne pepper

salt

peanut oil

light brown sugar

neutral oil

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a rack on top.

Preheat and prepare

Pat wings dry with paper towels to remove moisture for crisping.

Dry wings

In a large bowl, combine baking powder, salt, pepper, paprika, garlic powder, and onion powder. Add wings and toss until evenly coated.

Season wings

Lightly brush or spray wings with neutral oil to aid browning.

Oil coating

Place wings on the rack in a single layer, spacing them apart.

Arrange for baking

Bake in the preheated oven for 25-30 minutes. Then flip and bake 15-20 minutes more until crisp and internal temperature reaches 165°F (74°C).

Bake wings

In a small saucepan over low heat, melt butter and whisk in hot sauce until smooth.

Make buffalo sauce

Remove wings from oven and toss in the buffalo sauce until evenly coated.

Toss in sauce

Serve immediately with celery sticks and optional ranch or blue cheese dressing.

Serve

Chicken wings (drumettes and flats)

Baking powder (aluminum-free)

Neutral oil

Butter, melted

Hot sauce

In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a dry rub.

Prepare the rub

Pat the chicken breasts dry with paper towels. Brush both sides with olive oil, then massage the rub evenly over the surface of each breast.

Oil and rub the chicken

Let the rubbed chicken rest at room temperature for 15-30 minutes to help the seasonings adhere.

Rest the rub

Rinse and drain the wood chips, then soak in water for at least 30 minutes. Preheat your smoker to 225-250°F (107-121°C).

Prep the smoker and chips

Place the chicken breasts on the smoker grate. Spritz with apple juice every 20-30 minutes to keep the meat moist.

Smoke the chicken

Smoke until the internal temperature reaches 165°F (74°C), which should take about 60-90 minutes depending on thickness.

Check doneness

Remove from the smoker and let rest for 5-10 minutes before slicing. Slice and serve.

Rest and serve

Boneless skinless chicken breasts

Olive oil

Kosher salt

Brown sugar

Apple juice (for spritz)

Wood chips (hickory or apple wood)

In a small bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cumin, and cayenne pepper to create the dry rub.

Pat the pork shoulder dry with paper towels. Generously coat all sides with the rub, pressing it into the meat. Let rest at room temperature 15-20 minutes or refrigerate up to 8 hours.

Preheat your smoker or oven to 225°F (107°C). If using a smoker, set up for indirect cooking and add wood chunks (hickory or oak) for smoke.

Place the rubbed pork on the smoker grate, fat side up. Maintain the temperature around 225°F and avoid opening the lid frequently.

Every 60 minutes, spritz the meat with a mixture of apple cider vinegar and water to keep the surface moist and help form bark.

When the internal temperature reaches 165-170°F (74-77°C), wrap the pork in butcher paper or foil to accelerate tenderization.

Return the wrapped pork to the smoker and cook until the internal temperature reaches 195-205°F (90-96°C), ensuring the meat is tender and shreds easily.

Carefully remove from heat, unwrap, and let rest for 20 minutes. Shred the pork with two forks (or meat claws). While shredding, mix in barbecue sauce to taste if desired.

Serve the pulled pork on buns, in tacos, or with sides of your choice. Offer extra barbecue sauce on the side.

Pork shoulder (bone-in or boneless, trimmed)

Chili powder

Cumin

Cayenne pepper (optional)

Water

Barbecue sauce (for finishing glaze)

Remove the tri-tip from the fridge and let sit at room temperature for 30 minutes to promote even cooking.

Pat dry with paper towels. In a small bowl, mix kosher salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and oregano. Rub olive oil over the surface of the meat, then coat evenly with the spice mixture. Let the rub adhere for about 5 minutes.

Preheat oven to 250°F (120°C). Heat a heavy skillet (cast iron preferred) over medium-high heat with a thin layer of oil. Sear the tri-tip fat-side down first for 4-5 minutes, then turn and sear all sides for an additional 2-3 minutes, until a deep crust forms.

Preheat and sear

Transfer the meat to the oven (if your skillet is oven-safe, you can keep it in the pan). Roast until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, about 50-60 minutes depending on thickness.

Roast to temperature

Remove from oven and tent loosely with foil. Rest for 15 minutes to reabsorb juices.

Rest

Slice the tri-tip thinly against the grain and serve. If desired, finish with a light sprinkle of flaky salt and a drizzle of any pan juices.

Slice and serve

Freshly ground black pepper

Smoked paprika

Dried oregano (optional)

Pat the brisket dry with paper towels and trim any excess fat.

Season the brisket with 2 tablespoons kosher salt.

Season the brisket with 1 tablespoon coarse black pepper.

Season the brisket with 1 tablespoon smoked paprika.

Season the brisket with 1 teaspoon garlic powder.

Season the brisket with 1 teaspoon onion powder.

Season the brisket with 1 tablespoon brown sugar.

Sprinkle 1/2 teaspoon chili powder over the brisket.

Heat 2 tablespoons neutral oil in a heavy Dutch oven or skillet over medium-high heat.

Sear the brisket on all sides until deeply browned, about 4-6 minutes per side.

Add 1 cup beef broth and 0.5 cup red wine to the pot.

Stir in 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce.

Cover and braise in the oven (or on the stove) at 325°F for 3-4 hours, until the brisket is fork-tender.

Remove the brisket from the braising liquid, tent with foil, and let rest 15-20 minutes before slicing.

Skim fat from the braising liquid and spoon some over sliced brisket, if desired.

Beef brisket, trimmed

Coarse black pepper

Neutral oil for searing

Beef broth

Red wine

Worcestershire sauce

Tomato paste

Rinse the pork ribs and pat dry. Remove the thin membrane from the back of the ribs for improved rub penetration.

In a small bowl, whisk together the dry rub ingredients: brown sugar, paprika (smoked), garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne pepper.

Pat the ribs dry again if needed, then apply the dry rub generously to both sides, pressing the mixture into the meat. Let the rub sit on the ribs for at least 15 minutes, or cover and refrigerate for up to 8 hours for deeper flavor.