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Bad 2 the Bone serving up Texas-style BBQ

The Bad 2 the Bone BBQ crew includes, from left, cook/brother-in-law David Simons, owner Jeff Grabowski, manager/sister Lori Grabowski Simmons and founder/owner Dave Grabowski. (Jean Ruzicka / Enterprise)

Barbecue has been said to be America's most notable original cuisine.

Various styles have evolved from across the U.S. based on the individual area's available meat, wood and spices.

But the barbecued meat, poultry and sausage emerging from the Lone Star State has been lauded as the premier palate pleaser.

Now, a family with strong ties to the area, vacationing here as youngsters, has opened Bad 2 the Bone Barbecue, a bar and restaurant in the former Lake Alice Store location on Highway 71, a recreation trail running by the front door.

Each family member adds an ingredient to the business.

Founder Dave Grabowski, an attorney, and wife Debra live in Houston, Dave ever experimenting to perfect Texas barbecue techniques.

Jeff, retired from Federal Drug Enforcement, and wife Linda, determined the area was in need of a bar/restaurant.

Lori Grabowski Simmons brings her experience in the eatery and libation business to the table.

And David Simons (Linda's brother), proved to the catalyst for the decision after the restaurant where he'd been employed as a cook closed.

Dave's hobby - spending up to 12 hours a day smoking meats and poultry - was about to become a business.

An irresistible aroma of smoked meat greets clientele.

A state-of-the-art smoker holding up to 420 pounds of meat has been added to the renovated kitchen.

"This is Texas style," Dave explained of the dry rub barbecue. "The ribs aren't drenched in barbecue sauce."

In Texas, he said, where smoked meat is considered a mainstay, there's a barbecue place on every corner.

"We'll put our chicken against anyone's," he said of their signature dish, crediting the combination of the rub and smoker. "And our chicken is fresh, not frozen."

Barbecue meals include a one-, two- or three-meat combo with diners given a choice of brisket, pork ribs, sausage, pulled pork or chicken (with two side orders). Sandwiches with the smoked meats and poultry may also be ordered.

And the burgers are Texas style as well. The flame-broiled Angus burgers come in half- and full-pound sizes.

Side orders hold a unique, cosmopolitan flavor, each a family recipe or carefully selected.

Bad 2 the Bone restaurant, bar and off sale is open six days a week (closed Wednesday) for lunch and dinner. Reservations aren't necessary, but large parties are urged to call ahead.

"Come hungry; leave happy," Dave promises of flavors not found in this neck of the woods.