News Summary
In Hillsboro, Texas, the Blue Ox Axe Throwing venue has shifted to a barbecue restaurant called Fat Baby Barbecue, offering Texas-style smoked meats. This change comes as owner Lani Eversage sought to captivate the community with a delicious food-centric experience after previous efforts in entertainment fell flat. With a new team and an exciting menu that includes brisket, ribs, and pulled pork, Fat Baby Barbecue aims to provide mouthwatering options while planning for additional community events and activities.
Texas – A new barbecue destination has emerged in downtown Hillsboro as Blue Ox Axe Throwing has transformed into Fat Baby Barbecue. Opening its doors in May at 264 E. Main St., this shift marks a significant pivot for owner Lani Eversage, who introduced the ax-throwing franchise to the area in 2023. Faced with the challenges of waning interest and stiff competition in the entertainment venue sector, Eversage has transitioned to focus on a food-centric operation.
The novelty of ax-throwing has diminished, necessitating a change in strategy to attract customers. Eversage had originally planned Hillsboro’s location to be a “bigger, better version” of the Oregon City franchise. However, despite efforts to incorporate various events—ranging from video game tournaments and karaoke nights to bingo and live music—the venue struggled to draw in crowds. Recognizing that food options were an essential element for success, Eversage decided to emphasize barbecue, leading to the birth of Fat Baby Barbecue.
The name “Fat Baby Barbecue” was deliberately chosen to establish a distinct identity separate from the previous ax-throwing venue. The restaurant has adopted a catchy mantra: “Smoked slow, served fat.” This slogan reflects its commitment to delivering Texas-inspired barbecue, characterized by a slightly sweet sauce and a deep, satisfying crust. The culinary team is led by pit master Scott Fullerton, who has honed his skills at Russell Street BBQ in Portland and oversees the smoke program at Fat Baby Barbecue. Chef Nick Pothakos manages kitchen operations, ensuring quality control and consistency in food preparation.
Fat Baby Barbecue’s menu features a variety of smoked meats, including fresh-smoked brisket, ribs, and pulled pork, served primarily from Thursday to Saturday. The restaurant boasts two 500-gallon smokers located at the Collective Market on Northeast Third Avenue, which fill the air with irresistible smoke aromas. The process for preparing brisket is meticulous, requiring a smoking period of 12 to 14 hours to achieve the desired flavor and tenderness. In addition to the mainstays of barbecue, customers can also indulge in items like sauced-up wings, smash burger tacos, and pulled pork mac and cheese.
As part of the restaurant’s future plans, Eversage is emphasizing quality while exploring catering opportunities to expand its reach. Additionally, there are plans to provide discounted ax-throwing sessions and host unique weekend events to further engage the local community. This effort aims to create a vibrant atmosphere, rekindling the excitement that originally surrounded the Blue Ox brand.
To facilitate this rebranding, Blue Ox Axe Throwing is undergoing changes on Google Maps and will be identified as “Blue Ox Hillsboro.” This modification is intended to align both entities under the new Fat Baby Barbecue identity while also honoring the past venture. Eversage’s focus on creating a memorable dining experience is at the forefront of this transition, positioning Fat Baby Barbecue as not just a restaurant but a community hub.
As the transition continues, Hillsboro residents can look forward to enjoying engaging barbecue offerings coupled with an emphasis on quality and community interaction. Fat Baby Barbecue aims to carve out its niche among the bustling dining options in downtown Hillsboro, bringing together flavor, experience, and a sense of local pride.
Deeper Dive: News & Info About This Topic
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- Encyclopedia Britannica: Barbecue
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- Google News: Hillsboro News
