East Idaho News
@eastidnews·585K subscribers·7.7K videos
Local man loves sharing southern dishes with customers in eastern Idaho
Posted
March 31, 2021
Views
1,508
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March 31, 2021
1,508
108
10
7.82%
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3:56Now PlayingSHELLEY – Ruben Estrada of Shelley was raised southern and it’s a fact he enjoys sharing with customers who frequent his restaurant every day.
Raised Southern BBQ opened at 152 South State Street in Shelley last August and Estrada tells EastIdahoNews.com it’s a thrill to serve authentic southern dishes he grew up making and eating in San Antonio, Texas.
“It’s been wonderful. The community’s really surrounded us. We have a bunch of regulars that come in … at least once a week and we’re still becoming a place where people are finding out about,” he says.
Estrada says he’s served customers from Pocatello, Boise and even St. George, Utah.
The menu includes a variety of sandwiches, nachos, mac ‘n’ cheese and other sides, served with brisket, pulled pork, turkey, ribs, pork chops, tri-tip or sausage. Wild Bill is the signature item, which is a brisket and sausage sandwich. The most popular order is the brisket nachos.
“The nachos are something everybody likes to get because it’s familiar. I actually made it as a joke,” says Estrada. “I follow a lot of the other barbecue places and there was a bunch of comments that were like, ‘So-and-so has the best nachos,’ and I’m like ‘I’m going to prove them wrong.'”
All the meat is served fresh daily, which spends 16 hours in a smoker behind the restaurant. Estrada and his wife live in a studio apartment on the second floor, which allows him to watch it closely throughout the night.
Serving his food the Texas way requires a lot of effort and he says every day is a learning process.
“We have a stick burner that is pure wood. We don’t have any propane or gas to back us up, so we have to constantly watch the fire to make sure we’re going to be ready on time and producing the right kind of smoke,” he says.
By design, Estrada doesn’t have any freezers in his restaurant. The restaurant opens at 11 a.m. each day and remains in operation until all the meat sells out.
“We don’t want to have to give you something that’s reheated or recooked. We try to steer away from that because it’s not the same quality of product you’ll get if it’s fresh,” Estrada says.
EastIdahoNews.com stopped by the restaurant and sampled some of the menu. Watch it in the video player above.
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