Bubbacue rolls into the Belfast burrito business | Latest Newry News, Newry Sport and Newry Business for Newry City

Bubbacue rolls into the Belfast burrito business

The original creators of the Boojum burrito, John and Karen Blisard, are rolling back into the burrito market with their American barbecue joint, Bubbacue. 

The slow smoked barbecue restaurant, which opened in 2012, is expanding their menu to include a mouth-watering  ‘Bubburrito’ packed with their famous slow smoked meat.

Bubbacue has been embraced by commuters and students from Newry as THE American barbecue experience in Belfast, with passionate chefs smoking beef and pork for over 12 hours. 

The latest menu offering has been carefully crafted to showcase this smokey, tender, succulent meat, alongside a family of other homemade Tex-Mex ingredients.

Speaking to Newry Times, Bubbacue owner John Blisard says, “My wife and I originally opened Boojum after moving back to Northern Ireland from America with an almost-insatiable appetite for burritos. Having sold boojum, we have concentrated on our love of barbecue, but we couldn’t be happier to reignite our burrito passion.

“We’ve created a new style of burrito with refried pinto beans, Cajun rice, fresh tomato salsa and spicy cheese sauce that really compliments our barbecued meats. 

“We have spent months perfecting the recipes and hope both old and new customers love it as much as we do. We are particularly excited about the queso, a spicy cheese sauce, that really packs a flavourful punch and intensifies that comforting burrito experience,” he added.

The Bubburrito will be available from Monday 15th January at Botanic Avenue and Callender Street locations.

Slow smoked pork and beef, chicken, sausage and veggie options are available. 

Follow Bubbacue on Facebook for special offers, competitions and more.

Short URL: https://newrytimes.com/?p=62964

Posted by on Jan 15 2018. Filed under Advertising Feature, Business, Community, Featured Story. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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