Yummy mouthfuls from Chubby Joe

Joseph Leonard F. Ansis used to work as an OFW. But “being away from my family was very hard, especially during special occasions. This triggered me to think of a business that could sustain my family and at the same time something that I love doing.”

And since he “loves cooking ever since I was a child”, he opened Chubby Joe in November 2019 with a startup capital of PhP40,000 (a big chunk going to the smoker, which is the equipment used for cooking/smoking the meats).

And yes, he said, “this is a profitable venture because smoking meats business is not yet saturated. There are only few artisans who are patient and willing to spend at least eight to 10 hours to perfect the craft of smoking meats the authentic way.”

This is – obviously – what makes Chubby Joe stand out.

“We do it low and slow to achieve the right smoky flavor; we smoke the meats for at least six to eight hours using local wood with no shortcuts, not baked, not boiled, no liquid smoke and no added preservatives,” he said.

Of course having their own recipe for the meats and sauces which is made from scratch helps. “We spent a lot of time and resources doing trial and error to achieve the correct balance of taste.”

And what are your bestsellers?

Be sure to try the Smoked Pork Ribs and Smoked Angus Beef Short Plate. Add to these the white BBQ sauce called the “Pacifier”.

This is Texan dining in Metro Manila; a definite must-try.

For more information or to grab the offerings of Chubby Joe, head to FB or Instagram: @itschubbyjoe.