About our BBQ. We offer true BBQ,
along with western grilling all with a southwest twist. Our meats
are smoked slow and cold for hours. For example the pulled pork
smokes from 12-14 hours, our turkeys, the juiciest you have ever
had, smoke for 8-12 hours, and our roast beef and prime rib smoke
for 4-8 hours. We offer a variety of regional BBQ styles; Memphis
style dry rub pork ribs, southwest smoked chicken, and our
signature meat, a smoked pulled pork or "BBQ" as it is known in
eastern North Carolina. Our sauces include; Old Faithful (a sweet
Texas style sauce), to Texas City (a spicy Kansas City sauce
reminiscent of Arthur Bryant's), to our award winning Mason Dixon
(a maple bourbon sauce), to our tangy and fiery Mrs. O'Leary and
Chicago sauces, and our Ted's Hogwash (a spiced vinegar based
sauce for the pulled pork). Our signature coleslaw is just that
coleslaw, not a desert, not heavy in mayo, just a nice lemon dill
coleslaw that helps cleanse your pallet between bites of BBQ. Our
peach cobbler is becoming famous along with our specialty soups
and rubs.
About our Philosophy. It is all about the people
that eat our food. We cater to you! Jube's BBQ offers
everything from full sit down filet mignon to our trademarked "BBQ
to GO", see our BBQ to Go page. We have provided happy clients
with everything from our spectacular BBQ fare to German and
Italian specialties. It is all about what our clients want, not
what we want to sell you. Jube's BBQ wants to provide
good fresh food at a good value. We also want to help make every
event you have fun!
About the Company. Finding good BBQ in
Northern Arizona was always a difficulty for Jeff Sawyer and Rube
Wells. With Jeff's flare for adapting regional dishes, Jube's
BBQ was born. What started out as a hobby, serving
friends and family, has turned into a lot more now. What could be
better, the diversity of BBQ with a southwest twist.
Jube's BBQ is located in the mile high pines of Prescott
Arizona. We serve the surrounding communities and all of northern
Arizona.
About Us. Jeff is the master mind behind all the
recipes. Although not classically trained, he enjoys creating new
flavors in the kitchen. He was raised in southern California in a
house filled with a passion for food. With his mom's love of
cooking and patience to teach, his father's love of the grill, and
his maternal grandfather's firehouse cooking skills he could not
help but learn. Jeff's family tree is diverse, when you combine a
Mexican Heritage with an eastern Carolina background, it has to
taste good. He was destined for the flavors that have become the
signature of Jube's BBQ.
Jeff started his professional culinary career as a camp cook for
35 aspiring geologists in the shadow of Cerro Gordo, some 7000
feet in elevation in the Owens Valley of California. His kitchen
was nothing more than a Korean War vintage tent with propane
burners, grill and refrigerators. With no running water and having
to haul water and food daily from the nearest store 30 miles away
Jeff was able to serve everything from home-style favorites to
gourmet meals 6 days a week. The meals included vegetarian
selections, handmade ravioli and other pastas, fresh seafood,
steak, and liver and onions. Camp ended with high altitude ale,
made and aged right on site.
Jeff furthered his career as a sous chef and meat/fish cutter at
the famous Lazio's Seafood Restaurant in Eureka California.
Learning from the best, Jeff began to understand how to maximize
flavors while keeping the unique qualities of the individual
ingredients in the forefront.
In the late 1990's Jeff, and his wife Amy, ventured into the
restaurant business. Through hard work, they took the success of
the first Italian/Pizza restaurant in Chino Valley Arizona and
began a second in nearby Prescott. Jeff was able to spend more
time experimenting with sauces, breads and dough and was
successful in creating a buzz around his passion. As long hours
weighed hard on the family, especially on their young boys, Amy
and Jeff left the restaurant business in 2002.
Rube has had no formal training in the kitchen other than the time
watching his mom put passion into the Germanic foods of her
heritage. By training, Rube is an industrial process engineer and
builder with the incredible ability to precisely and accurately
build whatever is needed. From multi-span bridges, to aircraft
parts, to the finest firearm action, to our own trailer mounted
smoker and kitchen, Rube can build and has built some of the
finest products (machines) around.
Rube's expertise has been his involvement in the development of
the products. Not only was he the chief bottle washer, he led the
tasting team and was instrumental in the bottling and labeling
process."We
Cater!"
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