World-class barbecue cuisine
Posted: August 12, 2012 at 6 a.m.
y BBQ & CAtering
Y BBQ & Catering is the official storefront for the Habitual Smokers world championship barbecue team.
Located at 400 W. Robinson Ave. in Springdale, the popular smokehouse specializes in perfectly prepared meats and house-made sides including owner Robert Waddell’s special recipe for Ozark Whistle Berries (barbecue beans).
Waddell’s passion for barbe- cue is evident in the meals he prepares — from the tenderness of the beef brisket to the tangy crunch of the Asian coleslaw.
The quaint, brick building at
400-A W. Robinson, Springdale has only a handful of tables and a deli-style counter where or- ders are placed. It is a popular destination for lunch-on-the-go, and a limited amount of food is prepared daily. The menu is also limited, but the classic selections that Waddell and his two sons prepare often sell out during the lunch hours of 11 a.m.-2 p.m.
Waddell focuses on his three most successful meats for the lunch crowd — ribs, beef brisket and pulled pork.
“What we do, we try to do very, very well,” he said. “We don’t want to lose our ability to make everything from scratch.”
The ribs are smoked and rubbed with Waddell’s special
blend of seasonings and are of- fered as a full rack, half rack or individual rib. The beef brisket is a recipe perfected over 15 years that results in moist and flavor- ful slices of tender meat. The pulled pork can be served on a bun, doubled up on meat, or be- side either of the other meats as a combo dinner plate.
Made-from-scratch side items include potato chips fried to or- der and seasoned with a house seasoning, loaded baked potato salad with bacon and chives, and an Asian vinaigrette
coleslaw. Y BBQ’s catering is ideal for
work luncheons, graduation par- ties, summer picnics and corpo- rate events. Catering prices in- clude a picnic pack with utensils, napkins, salt and pepper, plates and barbecue sauce. Pricing
is based upon the selection of meats, sides and desserts.
Catered meats include ribs, brisket, pulled pork and Cornish hen halves. Side-item selections are barbecue beans, potato salad, coleslaw, green beans and corn.
Dessert is banana pudding, an old Southern favorite.