A grilled cheese sandwich is made with shredded pork rib meat and cheese on Texas toast with barbecue sauce and sides such as barbecue baked beans and macaroni salad at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
A grilled cheese sandwich is made with shredded pork rib meat and cheese on Texas toast with barbecue sauce and sides such as barbecue baked beans and macaroni salad at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
Life has taken William Wright on an arc that extends from Alabama to San Diego to Hawaii and ultimately to San Antonio. He’s picked up barbecue secrets along the way, blending techniques and flavors from the South and the West before discovering the virtues of sweetness in Hawaii.
But it was Texas that reinforced his affinity for smoke, for using pecan and mesquite to bring out the best in the foods he learned to cook growing up in a Black and Filipino household. He opened Bar B Que Done Wright last summer to give his cooking a home.
Bar B Que Done Wright, a food truck doing American barbecue with Philippine influences, parks in front of the former Rick’s MVP Sports Bar on the Southwest Side. The former bar will be the site of Bar B Que Done Wright’s brick-and-mortar restaurant.
Bar B Que Done Wright, a food truck doing American barbecue with Philippine influences, parks in front of the former Rick’s MVP Sports Bar on the Southwest Side. The former bar will be the site of Bar B Que Done Wright’s brick-and-mortar restaurant.
William Wright is the owner and chef of Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
The menu includes a melon drink with shredded cantaloupe as well as Frito pie with beefy barbecue baked beans and queso at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
His custom-built barbecue pit sits behind the old Rick’s MVP Sports Bar on Nogalitos just south of U.S. 90, a building he bought earlier this year to serve as the future brick-and-mortar home of Bar B Que Done Wright. He hopes to open the new bar and grill later this summer.
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Best dish: Wright’s pork ribs are glazed with honey, creating a crust that complements the juicy, ivory meat underneath, and then animated by seven herbs and spices. The salt, pepper and garlic are easy enough to pick out. But the rest of them Wright keeps to himself, letting their heat and flinty, floral aromas speak for themselves.
A plate of pork spare ribs comes with sides such as barbecue baked beans and macaroni salad at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
A plate of pork spare ribs comes with sides such as barbecue baked beans and macaroni salad at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
The $18 Slammin Bama Ribs come with three ribs and two sides, built like a Hawaiian plate lunch with cold macaroni and carrot salad and barbecue baked beans full of ground beef, brown sugar and cinnamon.
Other dishes: Wright expresses his Filipino heritage with a plate he poetically calls Filipino Soul BBQ ($15 with two sides), a name for familiar boneless chicken thighs cooked on both the smoker and the flattop grill for excellent texture and taste. They’re finished with a sauce made of Philippine banana ketchup that adds sweet stickiness with a tropical edge.
The Filipino Soul BBQ plate includes grilled and barbecued chicken thighs with rice and sides such as barbecue baked beans and macaroni salad at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
The Filipino Soul BBQ plate includes grilled and barbecued chicken thighs with rice and sides such as barbecue baked beans and macaroni salad at Bar B Que Done Wright, a food truck on the Southwest Side doing American barbecue with Philippine influences.
The pork ribs, so good on their own, are put to use in a grilled cheese sandwich ($16 with two sides) with layers of gooey cheese on Texas toast. The meat’s sheared from the bone and shredded with fat and lean intact, saturated with a sweet barbecue sauce that makes this a true pitmaster’s grilled cheese.
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The sweet and beefy baked beans offered as a side take a leading role in a Frito pie ($6), built right in the bag with melted queso for a rendition that’s better than most of the mediocre chili versions floating around town. It’s a perfect San Antonio lunch paired with another San Antonio favorite, a cold, sweet melon agua fresca overflowing with shredded cantaloupe.
