Published: July 22, 2008 06:13 pm            

Meats and Eats is a barbecue treat

By Debby Schamber

The Orange Leader



People in search of barbecue may have to go off the beaten path in Bridge City, but once they begin to travel on Roundbunch Road, their noses will surely lead them to Bridge City Meats and Eats.

Ronald Guest and his wife, Charlene, opened a meat market that evolved into a restaurant about 14 months ago. At first business was slow, but eventually the word was out and people started coming regularly. Now the family-style restaurant can seat up to 42 hungry folks.

Some of the smoky, savory items on the menu include a Texas favorite — brisket. Other sensational meats and eats include ribs, chicken, boudain and sausage. Guest also makes the from scratch side items, including beans and potato salad. On most days more than 50 pounds of potato salad is served to happy customers.

“Everything is homemade here,” Guest said.

Guest knows what it takes to please customers when it comes to barbecue. After all, he has been in the meat business for more than 30 years. The Southeast Texas native tried his hand in Austin for a while. But he sold the business to come back home. Austin natives did not know what to think of the unique Cajun sausage known to locals here as boudain, said Guest.

“They called it rice sausage,” he chuckled.

Until opening up his business, Guest worked in various local grocery stores in the meat department.

Through trial and error he worked on developing the tasty flavors to season the meat until it was just right and could be reproduced consistently.

“I liked my food and hoped others would too,” Guest said.

Now, Guest starts his day around 5 a.m. when he pulls off about 10 briskets that have been on the pit about 12 to 14 hours — smoking in their heavenly goodness. He then places ribs and chicken on the pit. He cooks up to 20 racks of ribs and about 40 chickens per day.

Guest’s barbecue would not be complete without his “secret sauce.” Only himself, his wife and his brother-in-law know how to make it. The unique tangy sauce doesn’t cover up the taste of the meat but serves as a complement.

“This one enhances the flavor,” Guest said.

For those who can’t get enough, it is also sold in pint and quart containers.

Not all people come through the doors to get their barbecue, Guest also delivers on large orders to area plants and businesses.

“We’re not a fast food place, but you can get your food fast,” he said.



Reach this reporter at 409-883-3571, Ext. 2613, or dschamber@orangeleader.com

        

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