By: Amanda Razani | Photography: Kim Torres Photography
When it comes to BBBQ, only a select few can be as passionate as Gerald Pritchett, who shares his enthusiasm for well-flavored meat through his restaurant, Babba’s Smokehouse.
Located in a rustic little shack, the place gives off a traditional and authentic texas BBQ vibe.
Pritchett said his love for good BBQ started in the backyard, where he enjoyed cooking with his family. “I’ve always enjoyed it,” he said. “And I wanted to do it on a bigger scale, professionally.”
Born and raised in San Angelo, Pritchett says he’s always been involved in the restaurant industry, and he’s been specializing in BBQ the last 17 years. “My first job at a BBQ restaurant was at Old Time Pit BBQ, where I was the manager for 10 years. I really learned a lot from the owner. If it wasn’t for him, I wouldn’t have the knowledge I do now,” he explained.
“When I cook, I put a lot of myself into it. It comes from the heart. ” – Gerald Pritchett, owner of Bubba’s Smokehouse.
Old Time Pit BBQ caught fire in 2011, forcing its owners to shut it down. (Bubba’s Smokehouse escaped the very same fate in May of this year, when the local fire department received a call about a Dumpster fire. The fire had spread to the back of Pritchett’s restaurant, but firefighters were able to put it out, and the place incurred minimal damage.)
When Old Time Pit BBQ shut its doors, Pritchett went to work for Bubba’s Smokehouse, where he served as the manager for several years. The owners were fairly new to the business, and he had a lot of experience to lend. He enjoyed working there, and said he feels that he helped build it to the point it is now. So, when the opportunity came up to purchase the restaurant six months ago, Pritchett and his wife went for it.
“We decided to venture out on our own and give it a try ourselves. And, for the most part, we have left it all the same. I am a firm believer if it’s not broke, don’t try to fix it,” Pritchett explained.
He said he believes what makes his BBQ joint stand out now is not any special seasonings or type of wood. It’s the love he puts into it.
“My thing is, when I cook, I put a lot of myself into it. It comes from the heart. I am passionate about it, and I place a lot of love into my cooking,” he shared.
Along with the traditional fare, including brisket, pork ribs, pulled pork, sausage, smoked turkey, potato salad, beans, coleslaw and peach cobbler, he and his wife serve some specialty items, like the tasty Piglet Sandwich. It is one of the most popular menu items, and is made up of pulled pork and sausage topped with a sweet BBQ sauce.
The place stays busy, and has grown quite a large customer base. So much so that he is working on offering a more extensive catering service as well. Right now, they offer carry-out catering only.
Making sure his customers are pleased is important to Pritchett. “I would say that the look on people’s faces when they have finished eating, and they come up and tell me how great everything was, is priceless,” he said. “I like getting to know all my customers. We know many of our customers really well, well enough that we can have their order ready when we see them pull up.”
When he isn’t busy cooking and serving BBQ, Pritchett enjoys another hobby that he has started integrating into his business: flying drones.
“It is my second love behind cooking,” he said. “I made a little video of my restaurant one day and shared it. People really liked that.”
