Ted’s Bar-B-Q satisfies cravings for barbecue
MADISON – While several menu choices are in close competition, pork is the ultimate star at Ted’s Bar-B-Q.
“Daily, we cook all recipes and smoke meats on-site at each location. Pork butts are in smokers approximately 14 hours and finish in the morning. We have special blended rubs and use hickory wood,” Brandon Waldron said. Waldron is 50-percent owner and operations partner in Madison.
“Teds takes pride in proprietary methods that maximize moistness and holding in the products’ natural juices,” Waldron said. “We make our own barbecue sauces: tangy and slightly sweet sauce with complex flavors (secret ingredients) in mild or spicy and homemade white sauce that we hear raves about.”
“We Alabamians love some pork! The most popular side is baked beans,” Waldron said. For dessert, banana pudding and peach cobbler (Waldron’s favorite) are equally popular.
Ted’s sells beef brisket on Wednesdays, the restaurant’s busiest day. “We’re very fond of our brisket as there’s much love and preparation that goes into it,” Waldron said. Sticky ribs are served Thursdays, Fridays and Saturdays.
Ted’s Brunswick stew is loaded with pork, chicken, sometimes brisket, potatoes, carrots and celery.
Chicken wings are Ted’s newest item. “They’ve been a hit,” he said. Chicken wings are rubbed in a special blend, smoked, fried and tossed in honey barbecue glaze.
An unexpected treat, tamales are made in-house with corn masa and pork, served in husk.
“We pride ourselves on successful, worry-free catering and offer everything from onsite full service to simple drop-offs,” Waldron said. Ted’s catering is growing and with “happy customers, it will continue.”
Locally owned and operated, Ted’s is part of the Rosie’s and Steak Out family of restaurants. Waldron is a 50-percent owner and operations partner in Madison. Sara and Coby Cowles are equity sharing operations partners at Ted’s Five Points location. Tyler Craig is General Manager at Ted’s on University Drive and working toward ownership.
David Martin and his wife Rhonda of Madison County and brother Danny founded Steak Out on in Huntsville 31 years ago. David and Rhonda also founded Rosie’s Cantina, Shaggy’s and Phil Sandoval’s Mexican Restaurante.
Teddy Martin, who is David’s father, was their inspiration for Ted’s. Teddy owned two barbecue restaurants in the Shoals during the 1960s and 1970s. Teddy, now 85, regularly visit Ted’s to greet customers and maybe kiss babies, Waldron said.
Ted’s is closed on Sundays. Locations include 8780 Madison Blvd., Madison (256-772-6500); 6125 University Drive, Suite E-19, Huntsville (256-489-2600); and 212 Andrew Jackson Way, Huntsville (256-536-5002).
Visit tedsbar-b-q.com and Facebook for special and contests.
