The doors have been permanently closed at both of the Brushfire BBQ Co. locations, 2745 N. Campbell and 7080 E. 22nd St. We were unable to reach anyone to ask about the reason for closure but signs on the doors state that they won’t be reopening.
“Thank you, Tucson for all your support and patronage.”
We’ll keep you in the loop if we learn more about the closure.
In other news…
In the last week, two new barbecue restaurants have opened here in Tucson.
First, Bashful Bandit Barbecue opened its doors in the former Bashful Bandit dive/biker bar at 3686 E. Speedway Blvd. Tucson native and owner, Toby Kyte, has redesigned the patio to holster multiple 1,000-gallon offset smokers overseen by manager and head pitmaster Jesse Aguirre. Learn more.
Over on the east side, Barbizza’s opened on Wednesday, December 27 at 6310 E. Tanque Verde Rd. #120. The brand-new Memphis-style barbecue restaurant serves Memphis-style Hickory Smoked St. Louis Ribs, pulled pork sandwiches, chicken stir fry, and a Cajun Flat Iron Sandwich (slow roasted pork on a toasted hoagie roll with creamy spiced pickled relish) grace the menu. Learn more.
Your Guide to Barbecue in Tucson
Also, skim through our “Best Barbecue in Tucson” interactive guide to explore more smokin’ and local barbecue joints in town. Check it out.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
