“BUBBA DAVE” stands in front of his custom-made, Texas-sized barbecue trailer, outfitted with a large horizontal smoker, vertical smoker/warming oven, a slide-out grill, two large propane burners, three kitchen sinks, a hot water-on-demand system, hand washing station, and a large waste water holding tank.
He calls himself “Bubba Dave.”
Born in Tyler, TX, and having later lived in Kansas City, KS and Kansas City, MO, as well as Lee’s Summit, MO, Chicago, Dallas, and Atlanta, Ridgefield resident Dave Palenshus definitely has experienced first-hand the best of American barbecue.
That’s why Palenshus, a former Naval Lt. Commander and Texas pitmaster, has decided to open up his own barbecue catering business in Clark County.
“I love barbecue, all kinds, and want to share all the fantastic varieties of this style of cooking, which is low-n-slow with indirect heat, with the folks around here,” Palenshus said.
The name of his company, Bubba Blue BBQ, is explained on his website:
• Bubba – Native born Texan.
• Blue – An accredited umpire for Little League softball and baseball in Southwest Washington, as well as for Washington Officials Association (high schools), Babe Ruth and American Legion baseball. He has even umpired in Cooperstown, NY and Kutno, Poland.
From family and neighborhood cook-offs, to graduation parties, wedding events, yacht club outings, working at a dinner/supper club in Wisconsin, to shipboard fan-tail (US Navy) cookouts for 500 to 1,500 hungry men and supervising U.S. Embassy receptions overseas, his culinary skills have ranged from cooking, grilling, sanitation inspections, food ordering, menu planning, warehouse and storeroom inventory of food stocks, to being assigned to assist VIP’s at Houston’s Culinary Show and other major culinary events.
Partnering with Palenshus is Ridgefield resident Rick Browne, a freelance writer for The Reflector Newspaper and well-known barbecue expert, television personality and author of 15 barbecue and grilling cookbooks. Browne was also one of 16 grilling experts chosen by the Food Network for the Chopped Grilling Championships last year.
Having just opened for business in June, Bubba Blue BBQ has already provided barbecue for events such as Vancouver’s Craft Winefest, Taste & Tunes in Battle Ground, Harvest Days and gatherings at several area wineries.
Palenshus worked with famed Texas barbecue trailer manufacturer David Klose, who has provided custom barbecues for many of the country’s most successful barbecue teams and companies, to design a custom made rig that can cook up a large amount of barbecue.
His rig, according to Browne, is “perhaps the best-planned, most incredible barbecue trailer west of the Mississippi.”
Utilizing the large smoking chamber, 7-foot vertical smoker/warmer, 4-foot pull-out steak/fajita grill, and two very large propane burners called “fish burners’’ in Texas, Bubba Blue BBQ has already cooked up barbecue for groups of 125 and 150 people and Palenshus says they can easily handle food for twice that many.
Unlike most trailer’s, Bubba Blue BBQ’s also comes with a sophisticated, hot water-on-demand system, three sinks, and a 50-gallon black water holding tank.
When asked what style of barbecue Bubba Blue BBQ offers, Palenshus said: “We do it all. We love Texas barbecue and it’s brisket and hot links; are known for our Memphis- or Kansas City-style pulled pork and wet or dry ribs, Southern-style grilled and smoked chicken and turkeys, and our custom-made rubs, marinades and sauces. Everything from mild, smoky and sweet to fiery, tangy and tongue tingling. Your choice.”
For several upcoming events, Bubba Blue BBQ has been commissioned to cook several whole hogs, a whole lamb, and enough pork ribs to feed 150 people.
A visit to his website (www.bubbabluebbq.com) shows an unusual touch to barbecue menus as Palenshus provides information on the calories, total fat, carbohydrates, and protein of the menu items offered, both for the meats and poultry and also for the side dishes.
“But, we want people to know that if they want us to cook something that’s not on our website, we’d be right pleased to do so, and that includes wild game, buffalo, rabbit, wild turkeys, ducks, even emu and ostrich,’’ Palenshus said. “If a customer wants us to cook something, we’d be happy to throw it into the smoker or on the grill.
“Bubba Blue BBQ is available for birthdays, anniversaries, backyard barbecues, corporate gatherings (employee appreciation events), golf tournaments, conventions, weddings, and just about any other reason people get together for great Que,” he said.
Bubba Blue BBQ can be reached by phone at (360) 609-2696 or via mail at BubbaDave@BubbaBlueBBQ.com.
