Shanghai's First Annual BBQ Cookoff: What's Bubba got to say about it?

Expat dining stalwart Bubba's BBQ is hosting the first-ever Shanghai BBQ Cookoff, a springtime spin-off of their super-popular Chili Cook-off that Bubba's has hosted every year for five years. The event is Saturday, May 14th and you can get all the info here. The short if it: 100RMB gets you access to a bunch of BBQ, a live spectacle, and (if it's anything like the Chili Cook-off) some complementary shots! If you are interested in competing, you'll want go here and fill out the form. Though Bubbas restaurant does things Texas-style, expect the Cookoff to have representation from all places and styles:  Texas, Carolina, Kansas City, Memphis, Australia, Xinjiang, Argentina, Brazil, and more.

We talked to Bubba's proprietor Kenneth Walker about the Cookoff, his new Expo Village Location, and how he made it to Shanghai:

- SHX: Where are you from and how long have you been in Shanghai?

- Kenneth: I am from South Austin, Texas (USA) and have been living here in Shanghai for about 7 years, I guess.  Previously I spent about 8 years in Hong Kong.  But, Bubba's is my first restaurant and it was a lifelong dream of mine to own and operate a real barbeque joint. I just never anticipated that it would happen in Shanghai!

- You have been doing the chili cook-off for a long time now. Why do you think Shanghai is ready for a BBQ cookoff?

- Shanghai is ready for any event that gets people outside and enjoying good live music, friends, and family in a festival kind of atmosphere.  It is one of the main things that is missing from Shanghai when we try and compare our lives here with what we had back home, and that is what I try to create with these big events.  I think that is why the fall Chili Cook-off has been such a success and why the spring Barbeque Cook-off will also be a success.  

- Where did you get your BBQ equipment? Any other special buys?  

- Where I got my first commercial smoker is a closely guarded secret.  Ha Ha.  But we imported the second one, which is of the same make, a Southern Pride, from the USA.  Both are capable of doing around 350 pounds of meat at once.  We don't fool around with wood chips at Bubba's.  We use split logs of apple wood to fire the pit.  I have another smoker that sits in front of the restaurant called Ol' Cranky.  It is a basic pipe design with a poultry tower and offset firebox, pretty typical of what we grew up with in every backyard in Texas.  I only use that on Sundays when i have time to stoke the fire constantly, mop the meat, and knock back a few cold ones with buddies.

- Sounds like BBQing is not quite as accessible as chili-making. If someone wants to participate in the competition but doesn't have the equipment, what are his/her options?  

- Well, if you have a balcony then it's possible to do barbeque on a small scale for family or a few friends.  Personally, I would only choose a charcoal grill with big enough surface space to get the coals away from the meat, like up in a corner.  But for convenience you can't beat the gas grills and Renaud Outdoor has both, including a very awesome egg design that does wonders with meat.

- Tell us about the Bubba's Expo location. Has it been pretty successful?

- Bubba's in the Expo Village is gaining traction, as are all the restaurants that stayed behind to see this area become a part of Shanghai.  We just need those nice apartments around us to fill in with people and the place will be rocking.  The crowd is a little more international at that location, but they still appreciate good barbeque and the menu and cooking techniques are the same at both Bubba's locations.

(Bubba's actual smoker)

Bubba's (Expo Village)
101, Expo Village, 1101 Xueyue Lu
世博村，雪野路1101弄101号
Phone:
2206 0338