When Justin Earley and Steven Bailey began fine tuning their barbecue skills they did what many in the current generation of pitmasters did, they turned to books and videos. While knowledge requires both learning and practice, the wealth of information available today provides a great starting point.

Their chimichurri, made by Justin's mother, helped them land a spot in Texas Monthly's Best Texas BBQ Bites of 2019 and Daniel Vaughn wrote a positive review of their menu in January of 2020. Their customer base continues to grow and is starting to bring traffic from outside of the small town of Cleburne, a little over 30 minutes south of Fort Worth. 

We sampled a large part of the menu, and enjoyed it all. The Brisket and ribs were top tier. The chicken was moist with a nicely done skin, but was even better when dipped in some of their white sauce which had a hint of horseradish and citrus. As noted, the chimichurri was tasty and unique. It was thicker than standard and more like a cross between a salsa verde and chimichurri. The sausage was also a Bare Barbecue innovation with muenster cheese and a delight to eat. The pork steak was one of the reasons they were put on our visit list and we were rewarded with a great steak, normally cooked over direct heat on a Chudbox built by Bradley Robinson. Tortillas freshly made from Steven's stepmother wrapped up the meats nicely.

Bare Barbecue is open every other Saturday and we highly recommend a visit. Keep your eyes on this team as they continue to grow

www.barebarbecue.com/

Open Every Other Saturday 11am to sell out

904 W Chambers St. Cleburne, TX

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