Lechon and liempo wow, they sure taste good, but do you miss Texas Pulled BBQ Pork?
Or Texas style BBQ Pork Ribs, served with corn bread, ‘taters (Rice also) and corn on the cob?
How about Texas style BBQ chicken and beef ribs?
How about a BBQ beef brisket sandwich that falls apart in your mouth?
And a host of BBQ sauces, that will remind you of home wherever that might be from, waiting to be dripped on you BBQ.
Let me digress, the weekend of July 18th I had planned a road trip to Vigan up North, here on Luzon. The gods sent a typhoon that changed my plans a bit. My area of Bataan never did get hit hard, about 5 hours of gusting high winds and rain that trashed my yard with leaves and branches. And my 4 am wakeup call, when the 10×20 foot tent in my backyard decided it was a parasailing device. And how wet I was in the dark and the wind, taking it down? Why was it, still up when I knew the storm was coming? My answer is, I’m Paul, and I plan ahead! The truth is I was out the day before hitting the resorts on Baloy Beach in Olongapo, celebrating my birthday with friends.
The hard rain, had canceled the planned BBQ at the house, so we applied “Plan B” and partied on the beach (all the bars had a roof) see why I forgot about the tent?
What the heck does all that have to do with BBQ?
Saturday morning my friend called and invited me to lunch at a new place he found on the boardwalk area of Subic Freeport. A place called “Texas Joe’s” When I arrived I saw a brand new building with a well landscaped front, a good size parking lot. (That is so rare) and an open covered section outside with a covered bar made of rustic looking thick timber (made of cement), and many tables. Inside it had the look of a Texas Saloon with a bar at one end and country music (not loud at all) piped in. The tables were covered in brown butcher paper, (eating BBQ; that made sense) and all the staff dressed in cowboy gear, kinda’ cute! The tiny cowgirl handed me a menu, as I opened it and as I read it, I glanced skyward and mumbled a thank you.
Service was quick, friendly and oh so professional, my eyes jumping from page to page wanting to order everything. But for my first time I went with the BBQ Beef Brisket, covered with melted cheese, and a hot BBQ sauce. Plus zesty spiced French fries, corn bread, and fresh corn on the cob, dripping with heart clogging butter (ya gotta’ ask for the butter).
Did I mention the ice cold beer? It was to die for! The two ladies could find no Philippine food on the menu, so I smiled and asked “Is chicken not a Pinoy food?” (They served rice also) One ordered Chicken and the other lady ordered ribs. Both our wives said it’s good, and they wanted to eat there again. (Thank the stars for that) The price was good, no meal was over p400.00 except the Steaks and the highest price steak was the tenderloin at p500.00.
Wednesday; 4 Aug. we were having our third all day brownout in a row, I jumped up and asked my wife and her sister if lunch at Texas Jo’s would be a good plan? I had the pulled pork this time and Clara had the Texas Tornado Wings, my wife went for the ribs again, (Hey, they were good both times.)
I’ll be there again, and maybe again after that! I just have to try “The Bubba Burger”. The week before at the Casablanca Hotel, which now has Mongolian BBQ again on Friday nights, (I knew they’d figure out a way to do it), and as with all their items it was delightful. But for lunch that Tuesday I had a Philly Cheese Steak Sandwich, while eating it I thought I was on Broad Street in downtown Philadelphia. If you doubt me, ask Dave Starr, as he had one also. I might never find that perfect Gyro sandwich here, but as of today I just don’t care.
I’ve always said; “I choose to live here.” Now it’s just tastier!
Wasn’t able to squeeze in any trips to Subic this week, Paul, but Texas Joe’s is certainly on my list. I’m glad the fod lived up to expectations. I’ll be there soon, you can bank on that. Glad there’s more than one of us who enjoys and writes about the Olongapo-Subic area from actual experience, rather than the many self-styled “experts” who have never been there, (or where there as an E-2 on Magsaysay Drive for 6 hours, 40 years ago), and thus “know” all about how it’s not a good place.
For my money, Subic is one of the best expat/retiree areas in the Philippines … sure beats a lot of the popular foreigner hangouts all hollow. Isn’t it nice to be able to drive to your destination on roads where people actually follow traffic rules and where you can find a place to park your car outside the door?
Dave;
That Philly Cheese Steak was good! I’ll freely admit that the easy availability of food that I like was a big reason I settled in this area, I was just lucky that my wife’s family (from Samar) moved here when she was age 3. As with Greg I was here 40 years ago and it was a Disneyland for a young man, all E-Tickets rides. Now it’s the food and shopping that is why I’m here. The Subic/Olongapo Area has re-designed it self into a major tourist venue. So I’ll let the narrow minded voice their opinion without information and smile when I hear it.
Hey Dave..
I was one of those E-2’s back forty years ago, and I thought it was a good place then…..at least for an 18 year old with half a brain. Just joking about the past, but have heard nothing but good things about the area now.
Hopefully I can find my way back there to check out the changes, which I am sure are great.
That food sure looks good too….have found nothing like it here in Cebu. Maybe I will stumble across something in my wanderings here. If I make it to Subic I’ll sure check out the BBQ!!
Greg;
Years ago I could name every bar in the area, now my friends and I do lunch at resorts and enjoy the food, and a beer or two. Our wives never complain, as they are with us and eating well. If your in the area give me a shout and I’ll give you the five cent tour and talk about those e-2 days.
Sounds good Paul…..I am sure we would have a few stories to tell..haha.
Greg;
The sea stories, they’ll never start out with “Once upon a time” our stories will start out with “This is no Sh-t”. If my memory serves me correct?
“Or I remember one time in Sasebo”…….What memory???????
Hey Paul
Thats a impressive resteraunt. It kind of resembles the Texas Roadhouse type of place we have here in RI
Hey Neil;
I missed you around LiP, I’m pleased to hear that your wife is on the mend!
You’ll find that the new Texas’s Joe’s will hold it’s own against any stateside BBQ Joint. I’m there with friends tomorrow for their huge “Bubba Burger” and a cocktail or two.
Yeah baby!! On the to do list !!!
Brian;
You won’t be disappointed!
Paul,
I love pulled pork. Made right – melts in your mouth. After having it a few times I thought… I can do this too. Pork tenderloin. Cook it slooooow, maybe only 180F in the oven for 10 hours in a wrap of aluminum foil throw in some vegetables too; carrots, potatoes and lots of onions – some vinegar to adobo it like the Carolinas style. I’m not much of a cook but when there is the motivation miracles happen. Even for me. Last summer after our July 25th wedding I was feeling in a creatively motivated mood and decided on trying to do the pulled pork. This wasn’t going to be easy. We had lost our stove with oven during the flood of 2006. All we had left was the counter top 2 burner thing and a gas steel plate hamburger grill left over from Daisy’s restaurant venture. The grill it was, we borrowed a large cast iron pot from ati Belen to make a dutch oven and set ‘er on the grill. We did this outside the front door. All of the neighbors thought I was ‘nuts’ – no translation to Tagalog; better let’s try crazy… to cook all day and waste all of that cooking gas. Boiling is the norm; cook it quick and chew it all afternoon. It turned out great, tender and melt in your mouth. Little nephew JJ couldn’t believe it was pork. He was sure it was beef. Ha Ha!
Jade;
You are so right, good pulled pork is a delight for the taste buds. I feel I could cook it myself, and more than likely do a fair job on it, but now I don’t have to. Their tender beef brisket! I have no idea if I could ever make that as well as what I had at Texas’s Joes. And now, why would I try?
Paul,
You gonna just let that new “Bob’s” grill stand by! You keep going out like this and you won’t find time to use it!
Texas’ Joe’s sure sounds like a place I would like to sink my teeth into! I love BBQ and it would be a pleasure to get some that is great.
Steve;
I’m stuck not using the Mindanao Bob Grill due to the rainy season, but on dry days… Going out for good BBQ is less work and no clean-up when we’re done. I’ll fire up the grill on those few sunny days, because the beer always tastes better at home.
Just curious… Has the ‘Whiskey River Bar’ been reincarnated nearby to Texas’ Joe’s?
If not, I’d like first dibs on the name…
Jade;
Texas Joe’s Resturant is on the Subic Freeport (Old Navy Base) I know no bar called Whiskey River but one song by Willy Nelson has that name.
Hi Paul,
I absolutely love BBQ’d ribs. Tell the ladies not to eat them all before my next trip down there. Great article, and a good review for the restaurant.
John;
Remember that beach bar we were in on Subic? Texas Joe’s is now across the street from there. We’ll save some ribs for ya!
Right now I reside in San Antonio TX. When we finally get to reside in the Philippines I will be sure not to go there so I am not reminded of this He** hole.
Hello David;
The Alamo leaves a bad taste in your mouth does it? Different folks different likes, I guess that why they make so many types of cars. San Antonio is so bad it makes the BBQ taste bad also? That is surprising. Good luck on your move here.
Hi, Paul:
I like my pulled pork WITHOUT any kind of sauce, or served on a bun. I like it on a platter (as opposed to a sandwich) with a side dish of cole slaw and Amish potato salad. Slathering any kind of sauce on pulled pork is for me akin to pouring A-1 sauce on a piece of tender, juicy New York strip from Ruth’s Chris’ Steakhouse. I mean, if you go to a restaurant, salivating over a good piece of steak to begin with, why mask the true taste of grilled steak with sauce? Better still, I prefer my steak cooked Pittsburgh-style – seared outside, pink inside. When at home, I grill the Porterhouse or T-bone directly on the embers, never on the grill rack. Try it sometime, you’ll love it!
John;
They will serve it any way you want it, I asked! I’m with you on the steak sauce, I won’t use it either. But BBQ sauce… a horse of a different color, not that I’d eat BBQ horse (lol). I will try my next grilled steak like you said, it’ll be a first for me, and I’ll report back to you on it.
Hey paul,
WOW! All that good eatin texas BBQ….Makes me think of one of those shindiggs that LBJ would throw. The food all sounds so good. Do they serve some ranch style beans too? Or maybe some chili? They probably don’t serve many a pinoy there the way you describe the menu.
Hudson;
The Pinoys love it, both times I went the place was full, and just a few token Kano’s. So I would surmise it’s a hit with our Hosts, my wife and her friends like it also.
Chili yes, Beans I’m not sure, but I’ll check tomorrow.
Senior;
Great taste I mean read talking about BBQ just makes me drool, but knowing that their is a place in Subic with homemade goodness well that’s heaven. Between you and David S. I’ll have my food cusine menu filled out before I get there next year. And the price is right you said about 400P WoW!!
Paul is your BBQing tecnique On you new grill as good or better. Don’t be modest lay it on the line I’ll bet it’s darn good. 🙂 Down here in J-ville I BBQ at least twice a week if not more and smoker style at least twice a month. But Hey keep the food column going I’m taking notes.
Mike;
I pride myself on my BBQ skills, and rate myself as fair to middlin’. But it’s the beer drinkin’ in which I excel. One can’t BBQ without a beer in one’s hand, or the food will taste odd.
Senior;
I totally agree I to must have a cold one to properly run the grill.
BBQ and Beer is like Man and Dog their just ment for each other.
Do I here an Amen 🙂
Mike;
AMEN, to raw meat on the grill and cold beer in your hand. Damn life is good!
THat place looks great!, looks like the Alamo. So was there a lot of filipino eating in there or expats ?
Texas has some great bbq, as does North Carolina….yum yum !! Great article!
Danny;
For sure more Filipino than Kano’s, remember this is a country that loves pork. They have North Carolina Honey BBQ sauce, so you can turn Texas Pulled Pork in to N.C. Pulled Pork. I going there today, cause it’s raining!
Hi Paul,
With all the rain there lately why the all day brown outs 3 days in a row.?
Raining heavy here in Florida now, as it has for the past few days. We had a brown/blackout at about 4PM. It lasted about half an hour. I heard the unmistakable sound of the buzz of the transformer as it blew when the power went out. Rain rain rain. Electricity doesn’t like rain.
Jade;
A half hour brownout, I dream of those, if they are not over 6 hours here, I feel cheated! (lol) I was driving on I-4 to Orlando from Tampa it rained so hard I could not see 20 feet in front of my car. I got off at the next exit and sat at a Burger King until it stopped, When I got back on the road I had to sit for 2 more hours while the police cleared away a 25 car pile up. Yup it sure can rain in Florida!
Bob;
That’s is the question that will forever remain unanswered. Only a higher power knows and they ain’t telling. I just do my zombi walk back to my generator and fire it up, three or four times a week, and wonder, with the power off so much why is it that my bill never goes down
Paul,
My mouth was waterin’ while reading your article about Texas BBQ. There is nothin’ like good ole Texas BBQ with all the trimmins’; especially if you’re eating it down in the lone star state.
Greg;
The Gentleman from San Antonio who commented above would disagree with you strongly. but I’m saying you’re spot on, and now it’ good in the Philippines too. I was there yesterday and had the Bubba Burger, and can say it was the best hamburger I’ve EVER had, they serve it with Ranch Dressing on the side and it was my first time to eat one that way, but it will not be my last, why has no one ever told me about ranch dressing on a burger before, all the years I’ve wasted!
Hey Paul Greetings from sunny Florida,OK it’s raining but … I just showed my wife how to make a great pulled pork (liempo) in a crock pot … thought I was teaching her but we were comparing preperations and to be honest I prefer her method of slow cooking on the grill to my crock pot but no matter how you cook it BBQ pork is the real deal !
Hi Tommy;
I’ve lived in a few places in Florida, and remember the rain and the Love Bugs on the grill of my car. You’re a wise man to know you always listen to the wife, hell their smarter than us by a long shot. When it comes to cooking I just shut up and eat. Where in Florida are you?
We are West Central 50 miles east of Sarasota and 45 miles north of Fort Myers In Arcadia real close to Port Charlotte
Tommy;
I know tha area well. enjoy yourself, but not too much (lol)
Paul- It was a pleasure meeting you the other day. And what a surprise to find this article that you wrote about my restaurant. I’m very pleased that you enjoyed the food and most of all that you took the time to write about it.
We only opened up in February and we are constantly growing and improving. So far the food has been well-accepted. Nothing quite like it in the Philippines, althought we Americans would find it fairly common now in most communities in the USA. We work very hard to make everything authentic with the right ingredients and the results have been pretty good I think.
If you or any of your readers have any questions about Texas Joe’s or Subic Bay Freeport and the surrounds, feel free to send me an email and ask. The living is good here in Subic and a lot of great people have chosen to hang their spurs here..
Paul Trombetta
Paul;
You are most welcome, The food is wonderful, the service is excellent, and all your people are friendly and smiling folks. I should be thanking you. BTW: That Bubba Burger that both my friend Tommy and I had was the best I’d ever had. Ranch Dressing on a hamburger, and I don’t find about it until I’m 63? Life can be so unfair!
The design of your building, and add in your landscaping and one would think that they were in Texas. I’ll be back many times and we’ll speak again.
Hi Paul,
Thanks for the great article and for visiting Texas Joe’s. Jim off of the USS Pecos dropped off some souveniers for you and Tom. I have it here at the restaurant. It’s a Pecos hat for Tom and a Pecos Zippo for you. Please come by and get it when you have the chance. See you guys again soon.
Gil
Hi Gilbert;
Tommy had sailed on the USNS Pecos back in the 90’s and I had sailed on her sister ship USNS Tippecanoe. So there you were stuck with three Merchant Seaman, running the legs off of that cowgirl toting drinks to us on the patio. We had a great day thanks to you and your people. If Jim Morgan drops by again, tell him thank you from Tommy and me. Please tell him about this LiP web site, he will enjoy it. So again Gilbert, thank you and you will see us again many times. You’ll probably think too many times. (lol)