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I've always wanted to go at Bubba Baker's barbecue restaurant (http://www.bubbasq.com/restaurant.html) in Avon, have heard great things about the place - has anyone ever been there? Here's a feel-good story from today's PD about Bubba feeding the homeless for the Holiday at the restaurant.

http://www.cleveland.com/lorain/pla...orain/116712557691180.xml&coll=2

Bubba' Baker feeds the homeless at his restaurant
Tuesday, December 26, 2006
Sarah Hollander
Plain Dealer Reporter

Al "Bubba" Baker is used to serving up barbecue and baked beans at his restaurant, but on Christmas, the former Browns defensive end added dozens of hugs and handshakes to the meals.

Baker and his family hosted about 100 homeless and needy people at Bubba's Q restaurant in Avon Monday afternoon.

Baker said his 21-year-old daughter, Brittani, inspired him to "walk the walk."

For the past several months, Brittani Baker has driven extra food from the Lorain County restaurant to homeless men and women in downtown Cleveland. When she told her dad she planned to make the trip Monday, he said no way.

Volunteers from the family's church, Church on the Rise in Westlake, helped serve a busload of men from City Mission and visitors from the nonprofit agency Community Resources to ribs, chicken, beans, coleslaw and dessert.

They picked out donated shoes, clothes and blankets on the way out.

James Evans, who lives at the City Mission, said he'll never forget this Christmas for the good food and company. The Army veteran and former drug addict said many Christmases went by without any memories.

Evans survived a stroke and heart attack a year and a half ago and is beginning a program to help put him back on his feet.

Brittani Baker said her long-term goal is to create a foundation to raise money to open a shelter in Cleveland.

"People go through hard times, and if they don't have family or friends, it's just so tough," she said.

The Bakers plan to make the special meal at their restaurant an annual tradition.

My mom lives right up the road from there, she's gone a few times.
She says it's good food, but nothing special. I haven't tried it yet.

Nice to see him still doing things in the community <img src="/images/graemlins/thumbsup.gif" alt="" />

I love the old Browns that stuck around, good to hear he did that. That was real nice! <img src="/images/graemlins/cool.gif" alt="" />

I've never been to the restaurant, but he had a tent at the Rib Burn Off last summer. I had some of his ribs. They were pretty decent, a little chewy. All the contestants had to use St. Louis style cuts (my favorite <img src="/images/graemlins/smile.gif" alt="" /> ), but I hear that his Baby Backs are much better. The sauce was very good though.

You been to Tony Roma's for their all-you-can-eat St. Louis rib nights? Simply outstanding - like $18 for all you can devour.

I have never been to the restaurant but have had his ribs at Taste of Cleveland. Pretty good, really good sauce though I have to say I like Hoggys better. It was cool though Bubba is not just a name on the front . He works the restaurant along with the rest of the family. The day I was at TOC he was sitting there working the register while his kids and wife were cooking and serving.

KING

Tony Roma's is pretty good, but the best in the area is Famous Dave's, hands down. They smoke there St. Louis style ribs for 3.5 hours in house, very rare for a BBQ place in the OH. All 5 of there sauces are fantastic as well. If you haven't been, I highly recomend.

I went there hoping to get a Bubba's baker (a baked potato with pulled pork, cheese and onions). Unfortunately a bunch of other people with the same idea got there first so they ran out. I ended up with a pulled pork sandwich which was very tasty. With what I had left I made pulled pork nachos the next day (which I've been meaning to suggest he add to the menu). I love his sweet and spicy sauce so much I even buy it at the grocery store.

The restaurant itself is much smaller than I expected but there's some cool Browns stuff around to look it which added to the experience. It's good to see someone who's doing good make good. I'd definitely go back again and I'd recommend it to others.

I hadn't heard about this place, but would definitely make the trip to support their efforts. Besides, who doesn't love some tasty BBQ? This is a refreshing story! Thanks for posting it! <img src="/images/graemlins/smile.gif" alt="" />

More from today's PD in Restaurant Row:

http://www.cleveland.com/entertainment/p....xml&coll=2

Wednesday, December 27, 2006
Bill Lubinger
Plain Dealer Columnist

Never order ribs.

On the list of first-date don'ts, that one falls between never carry on about an old flame and never be late. There's just something about a sloppy mug and fingers that not even Brad Pitt could overcome. OK, Brad could, but not the rest of us.

But now there's hope, rib lovers.

Al "Bubba" Baker, a man whose physique and personality are bigger than life, has come up with a big idea that could wipe out the no-ribs rule for good. The former pro football star-turned-restaurateur has developed a method and tool to de-bone baby-back ribs so they can be served and eaten neatly like steak.

Like a mad scientist, Baker spent 17 years trying and failing, testing and adjusting. By George, I think he's got it.

Baker recently demonstrated the process in the kitchen of his year-old restaurant, World Famous Bubba's Q Bar-B-Q & Cat ering in Avon.

Careful not to risk pending pat ents, his idea centers on time and temperature. Ribs are cooked with bones intact, capturing flavor.

When a tray of slabs was done, he slowly slid the bones out one by one, pushing on one end and pulling on the other without tearing the meat. The slab was sliced in half, horizontally, like a filet.

"They flip out," said Baker, when asked about customer reaction.

The item isn't even on the menu yet. A sign inside Bubba's Q reads, "Try our de-boned baby- backs." Servers are trained to mention it.

"It's special," he said, "and it's being tested."

De-boned ribs, which cost more because of added labor ($15.99 compared to $13.99 for a half-slab), have surpassed sales of boned baby-backs after just three weeks. So far, they've been especially popular with women, families with younger children, older folks and suits.

Baker refuses to use the words "boneless" or "riblets" to describe his product because they create the misperception that the ribs are processed, like the McRib.

Long term, Baker, who learned to cook from an uncle and started a catering business while still in football, envisions stuffing his de-boned ribs with crabmeat, shrimp, asparagus and other fillings.

I always considered sloppy fingers and a sloppy mug a sign of a very SUCCESSFUL first date... <img src="/images/graemlins/naughtydevil.gif" alt="" />