About Bob (Bubba) Yeats
26 years ago, Bob thought “Why Not Take Food from two fun-loving places – Texas and Chicago – and share it with the folks on the Peninsula, who also love great food?”
Start with a custom-built Texas pit smoker – big enough to feed a Sunday-after church, hungry, hat-wearing crowd, usually about 1,000lbs-plus of un-Vegeterian deliciousness. A firebox load of post-oak to cook the meat with just smoke and heat…and you’re ready to carry on the tradition of low and slow cooking with a pit-master’s touch to render the meat down to its basic, juicy, smoky tenderness…That’s what I’m talking about!
When all those cattle were driven from Texas up to Chicago to market, a wonderful thing happened. The Southern cornmeal – cooked in a well-seasoned pan – was introduced to sauce, meat and cheese .in a blackened 2″ deep baking pan. Nothing’s been the same since! Take the best artisanal flour, premium Wisconsin cheese, Chicago’s finest sausage, fresh crushed tomatoes, plus a little cornmeal added to the crust…and you have some of the best eating outside of Chicago!
Raised throughout the South – acquiring an advanced degree in the irreverence that comes from living all over Texas – still improving on what all started some 50 years ago in the back yard with two colorful Uncles, a barrel smoker, a load of chicken & ribs and a basting mop. A love of all things Southern, from fried chicken, great looking women in pretty dresses, Delta blues, honky-tonks, Southern greens and Frito pie.
Winding up with a big green chili & pit-smoked pork hospitality-type calzone of “How ya’ all doin’ and thanks for comin’ to see us.”