Thursday, February 11, 2016

BBQ in Fishtown

You know about Fette Sau. How about Bubba's Texas BBQ.

BBQ in Fishtown


It's been eons (a year and a half) in development, but Bubba's Texas BBQ is finally smokin' at 19-21 W. Girard Ave., the corner spot between Front Street and Frankford Avenue in Fishtown. They're targeting the first week of October for opening.

The owner, Steve Ehrenhalt, and the operator, a hail Texan named Robert "Bubba" Kolbasowski, attribute the long wait to the construction of a custom smoker - a 2,200-pound behemoth with eight smoking chambers. Barry Robbins, a welder and fabricator who lives near Bubba in the New Jersey Pine Barrens, built it from scratch.

Bubba, who caters under the name Bubba-Que, specializes in Texas-style (as in, dry-rub). His brisket spends 18 to 20 hours in the smoker. "The half-inch smoke ring is so tender you can cut it with a feather," Bubba said, with Lone Star-size modesty.

"Feathers are against health code," Ehrenhalt added. The two men have been buddies for two decades, having met when both were rehabbing houses in North Philly and Bubba pulled up in his mobile smoker.

Ehrenhalt bought the building about seven years ago and rehabbed it. Cornerstone Market operated there for three years. After Cornerstone was done in by the economy, Ehrenhalt decided to put Bubba in business.

Features: Large tiger wood bar with 10 taps (and graffito - "an homage to the edgy neighborhood," says Ehrenhalt); multiple TVs, family friendly vibe.

Oh, and the prospect of being around the corner from the Stephen Starr-backed Brooklyn BBQ destination Fette Sau - opening in October - is a plus, both men say.

"These are two different places with two different feels," says Ehrenhalt. "I hope people think we're both awesome."

Staff Writer
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
Latest Videos:
Also on
letter icon Newsletter