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KB's BBQ dishes up eats 'straight out of the pit'

By by jessica rodrigo/jrodrigo@vicad.com
April 6, 2011 at 2 p.m.
Updated April 5, 2011 at 11:06 p.m.

Serving sandwiches, combination plates, tacos and offering daily specials, KB's BBQ brisket sandwich, topped with homemade barbecue sauce, pickles and onions, is enough to hold a big appetite until the sun goes down. Just ask for extra napkins.

WANT TO GO?

LOCATION: Corner of U.S. Highway 59 and John Stockbauer Drive

HOURS: 11 a.m until they sell out, Monday through Friday

CONTACT: 361-652-0377

Whizzing down the road, you see them settled on the side of the road, in parking lots or vacant lots. Some have patio furniture for seating, others have awnings to hide from the hot sun. You know, what I'm talking about - food trailers. Gut trucks. Roach coaches (though through my own personal experience, I have never witnessed a trailer that actually had any minute indication that there was anything to worry about).

It has always been quite the contrary for me - every experience has left me fully satisfied and my inner fat-kid beaming with pleasure. That being said, I decided I would run with the idea, and chase down the tastiest of the gut trucks from here in Victoria, to as far as my little red car will take me.

As I type this, I fear that my keyboard may soon be deemed useless as gobs of barbecue sauce drip through the keys and ruin the mechanics of the little plastic touch pads that allow me the opportunity to tell you why Kevin Broll was dubbed the "Barbecue Man" by his customers.

Well, easily enough, and as you may have guessed, it was his barbecue that did the trick.

Operating out of a trailer, perched on the corner of U.S. Highway 59 and John Stockbauer Drive, KB's BBQ can be seen usually surrounded by parked worktrucks and cars rotating for a spot to stop just long enough to order, pickup and enjoy the smoky barbecue.

"Everything we serve is our own," Broll exuded with pride and confidence. "We cook everything from scratch."

With an extensive background in the food service industry, from his professional life in distribution, to cook-offs and running two restaurants, Broll knows exactly what he's doing when it comes to harmonizing the right blend of spices and meats to come up with a local favorite.

Broll has been operating out of the trailer for the past three years and has strong fan base that keeps the pit from going cold.

"The taste of the food is great," Jiame Leos, 52, of Victoria, said of KB's BBQ. "Once I ate it, I couldn't stop coming."

Leos admitted that he works nearby and comes to the trailer on his lunch breaks "at least once a week, if not twice." He's been visiting the trailer for lunch since the trailer operated out in Mission Valley about three years ago.

After he got his food from Broll's 13-year-old son, Granger, who works side-by-side with is dad, Leos took a seat on the tailgate of his truck and used another flatbed truck as an impromptu table to enjoy his barbecue.

When asked how to describe his meats, he offered this: "It's slow smoked over mesquite, never put in a warmer and served straight out of the pit. We put our brisket on at 3 o'clock in the afternoon the day prior to serving."

And you can tell.

Every piece of meat has a smoky flavor, and each has that distinct coloration that comes with smoked meats. If you look at the pork or the brisket, you can see the ring of pinkish-red that seeps into the meat. The sausage has a nice peppery taste, and the brisket is perfectly moist.

Broll also makes his own barbecue sauce and rubs for the meats.

"We can't do it all one time, so we do different things every day," Broll added. Daily specials range from country-style ribs, to homemade chili, to a shrimp and sausage gumbo.

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