04/04/2021
ABOUT
We are a small family- owned and operated business. We've been in the food catering for many years. To begin with, Hungry Bob is named after our father. It was established during the Covid-19 Pandemic of July 8, 2020 and opened in February 14, 2021. We are one of the few smoking meat enthusiast in Davao City. We are looking forward that one day to have a physical location where people can experience our inspired-American Classic Low & Slow Barbecue and continue to excel at several point on smoked meat products.
SMOKING/BARBECUE
The opposite of grilling, where meat is not directly in contact with flame, but is instead cooked with an indirect source of heat and smoked for a long time at a low temperature and wood smoked for flavor.
WOOD
Mostly, we use local fruit woods such as Durian, Santol, Caimito and Sampaloc which add a tasty sweet flavor to pork, chicken and beef. Dry wood is best for smoking because the smoke is less dense and concentrated allowing the pit master more control. Other than fruit trees we also use Acacia, Mahogany and Ipil-Ipil
BARK
It’s not burnt! Bark is the delicious, jerky like dark crust that forms on the outside of smoked meat from the combination of smoke, seasoning and low and slow heat. Usually occurs on Beef Briskets, Beef Short Plate, Beef ribs, Pulled Porks
OUR OWN STYLE (B.O.B) SMOKED PORK RIBS
CHEF'S TOP CHOICE. We make our own rubs and sauces for our ribs. There are 4 prominent BBQ styles in the United States- Carolina, Kansas City, Memphis and Texas. We don’t limit ourselves to any particular style, but we’re continually re-testing to make sure the BBQ we serve is the best barbecue around. We smoke our ribs for 6 hours following the classic 3-2-1 method.
We serve 1 full slab (1 kg) cut pork ribs glazed in our own signature sauce together with Coleslaw Vinaigrette & Pickled Cucumber. We prefer our ribs as B.O.B (bite off the bone) rather than “fall off the bone”. Our ribs should be able to bite a rib, pull away the meat with your teeth with a gentle sudden pull and see a bite mark from where you took a bite. Hard to visualize? Honestly, the easiest way to picture it is to buy a slab and test it for yourself. BARBECUE 101, If the ribs are falling of the bone, they’re overcooked.
Why meat is pink? Is it undercooked? Not at all, every meat we serve is fully cooked, tender & juicy. That pink color is called a smoke ring and it’s an indicator of how slowly a piece of meat is cooked in a smoker.
HOW TO ORDER
You need to pre-order at least 2-3 days in advance prior your delivery date. Our ribs Smokin' fresh for you!
COMING SOON BBQ IN A BOX
Whole Chicken
Leg Quarters
Beef Brisket
Beef Short-plate
Sausages
Meat Burnt Candies
CONTACT PERSONS
Chinky Escueta Chef/Owner
Mona Liza E. Cruz Manager/ Proprietor
Angela E. Cruz Pit Crew
Eric Russ Eresmas Pit Crew
CONTACT NUMBERS
0927 6035 066
0968 4407 739
EMAIL
[email protected]
FACEBOOK
