Buffalo Creek BBQ
It all started with …
Pitmaster John Bonelli has been learning to make great brisket for over 20 years. Originally a professional advertising photographer by trade, John has always had a love for great Texas barbecue. He especially longed for it when his job had him all the way in North Carolina!
In March of 2015 he figured he had enough practice cooking and opened up Buffalo Creek Barbecue. Providing great food in a remote area where dining options are limited is a huge source of pride for John, and while his business is relatively new he already regularly sells out. Just a few months after opening the quality of his barbecue was recognized when he was asked to cater a lunch for all the first-responders of Jackson County.
What keeps bringing folks back? Besides the small-town charm of the food trailer’s location, one would have to start with Buffalo Creek Barbecue’s process of using 100% oak in a wood-fired rotisserie smoker which leads to a rich, evenly-smoked brisket, ribs, pulled pork, and sausage. Do you have the guts to take on “The Pitmaster” sandwich? It’s a huge concoction made of sausage, jalapenos, brisket, pickles, onions, and pulled pork topped with homemade slaw. If that didn’t make your mouth water I don’t know what will.
But it’s not just the smoked meats that make this a great barbecue experience. John makes all of his sides from scratch, and the menu includes crisp, tangy coleslaw, rich potato salad, and beans enhanced with tasty chunks of tomato and bacon. The drive to Vanderbilt from Victoria is definitely worth it for a delicious meal from Buffalo Creek Barbecue!