The first thing guests notice at BAARE BBQ is the name. Pronounced like “bear,” it stands for the family members—Bret, Alisa, Aiden, Reagan and Ellis—who built the restaurant together from the ground up.
“When we say we’re BAARE, we are literally BAARE,” Alisa said.
That family-first mentality extends throughout the restaurant, from the kids helping clear tables after school to Bret’s mother stepping in whenever needed. Together, they create an atmosphere akin to a backyard gathering rather than a traditional restaurant.
Located on Corpus Christi’s Southside, BAARE BBQ was born from years of craving craft barbecue closer to home. Bret, a longtime backyard barbecue enthusiast, spent years experimenting with techniques and perfecting recipes before finally deciding to take the leap into opening a restaurant.
“I just always thought Corpus was underserved on really good craft barbecue,” he said. “After about two or three years of not being able to get it out of my head, I finally gave in and said, ‘We’re going to do this.’”
That passion led Bret to train at Bar A BBQ near Houston, where he refined many of the techniques now used at BAARE BBQ. The restaurant’s custom smoker runs entirely on wood fire and is fueled by post oak from the Texas Hill Country. It’s a commitment to craft reflected in the restaurant’s guiding philosophy: done right every single day.
“You have to produce consistent results no matter what the circumstances,” Bret shared.
Everything, down from the pickles to sausage, is made in-house. Brisket, ribs, sausage, turkey and smoked chicken anchor the barbecue side of things, but the lineup of house-made sides and desserts hold their own. Instead of traditional potato salad, guests will find the restaurant’s tater tot casserole, a cheesy, creamy side with just enough heat to earn its description as “comfort food with an attitude.” The mac and cheese features a rich beer béchamel sauce for a grown-up twist on a classic favorite.
Freshly milled corn is transformed into honey butter cornbread saturated with honey and butter. The cowboy beans start with a South Texas charro bean foundation, then add brisket, sausage and bacon for extra depth and flavor. On the lighter side, the cucumber salad combines cucumbers, heirloom cherry tomatoes and red onions tossed in a house lemon vinaigrette. Prepared in the same cast-iron Dutch oven Bret once used on camping trips and Boy Scout outings, the jambalaya consists of smoked sausage, chicken, bacon and bold Southern flavors.
The peach cornbread pudding blends elements of peach cobbler and bread pudding into one decadent dish, and the Magnolia banana pudding layers vanilla pudding, homemade whipped cream, Biscoff cookies and vanilla wafers into what the family affectionately calls “the Lord’s pudding.”
Built around family, community and a passion for craft barbecue, BAARE BBQ brings together the people and traditions that inspired it from the beginning.
Contact: 7626 S. Staples St. #111 | baarebbq.com | @baarebbq
