Caldwell County BBQ is bringing its beloved, central Texas-inspired barbecue to Queen Creek this January with a whole new vibe.
Their first restaurant, located in Gilbert at 18324 E. Nunneley Road, has the feel of an old-style farmhouse. Founders Clay and Susan Caldwell took an old house and converted it into a restaurant that feels like a backyard barbecue.
Opening this month, the second Caldwell County BBQ will be located in Queen Creek in the midst of Pecan Lakes Entertainment, at 25000 S. 206th St. This growing entertainment destination will offer a wide variety of restaurants as well as activities such as a ropes course, escape room, go-kart track and more.
Both locations feature the same menu, but with a different dining experience. Queen Creek’s Caldwell County BBQ will offer the perfect place to dine after a day of activities.
“The evolution as we get into this place in Queen Creek is a marriage between the rustic feel that we currently have and the elevated fancier style of developer Lonnie McCleve and his two sons-in-law, Jason and Tim,” explained Travis Taylor, CEO of Caldwell County BBQ.
The new location, with its fancier aesthetic, will feature a full-service bar and signature drinks.
As the Caldwells approach retirement, brothers Travis and Addison Taylor have come in to help with the expansion.
“They put all their blood, sweat and tears into building this original store years ago. As they're looking to expand, they’re also looking to reduce the amount of time and effort that they’re putting into the business,” explained Addison Taylor, CFO of Caldwell County BBQ. “We want to make sure that we’re staying consistent with the branding and their vision.”
The vision being to bring this delicious, traditional Texas-style barbecue to Arizona with its own, unique twist.
“We’re trying to elevate that experience for the people out here in Arizona,” Addison said. “It’s a different wood that we’re smoking with. There’s a different vibe to the place with its elegant yet rustic feel.”
Using only a 1,000-gallon propane tank with firewood next to it, there’s no use of gas or electricity. When they smoke the meat, it’s all about the firewood.
“The Arizona twist mainly is the mesquite and pecan wood that we use whereas in central Texas they’re using post oak,” said Travis. “That adds a lot of different flavors that’s unique to Arizona… it’s taking what’s very sustainable in Arizona and making it unique and delicious.”
The brisket is smoked for 14 hours and rested for 12. In addition to serving the best quality brisket for their customers daily, Addison and Travis want their employees to be taken care of.
“We’ve both gone up from ground zero in restaurants and the financial planner in me wants everyone to be able to retire from this company. We’re hoping to develop them to become the best versions of themselves and, in that respect, they’ll be more fulfilled,” said Addison. “We want them to be able to retire with dignity from an industry that most people inwardly tend to look down on.”
As the second restaurant gears up for its grand opening, they’re hoping to continue to expand the brand. Within the next decade the goal is to have this style barbecue accessible to everyone in Arizona and possibly beyond that.
“Barbecue is fun, it’s not easy, especially in the summer when it’s 100 degrees out and you’re standing in front of a fire. However, when you get through that 14-hour cook and it's been rested, you're rewarded with that perfect morsel of meat. You’re just like ‘Yes, that was all worth it,’” added Travis.
Everyone is invited to come in and try one of their samples.
“If you’re a barbecue lover you’re going to enjoy coming out here and seeing how we do it,” Travis said. “If you don’t know about barbecue, this is a great place to learn.”
Stay up to date with the opening of this brand new location in Queen Creek on their website, caldwellcountybbq.com.
“Once people have had a taste of how barbecue should really be, it opens up a whole new world,” said Addison.
