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Take the Backroads: Backroads BBQ Cooks Up Texas-Style Barbecue With Family-Friendly Surroundings
BACKROADS BBQ COOKS UP TEXAS-STYLE BARBECUE WITH FAMILY-FRIENDLY SURROUNDINGS
Writer / Matt Keating Photographer / Eli Beaverson
The owners of Backroads BBQ in Lebanon are confident that once customers have eaten there, they’ll likely return.
Chris Canal, a partner in the business and Lebanon resident, says he and his colleagues strive to make the restaurant stand out, and this has been their philosophy since opening the eatery.
The establishment’s partners include Shawn Sublette, general manager and operating manager, Mike Hibbeln, executive chef, and Joe Stein, a CPA based in Zionsville who also serves as board president of Zionsville Community Schools.
“We started the build-out on the space in July of 2019, and officially opened on November 16, 2019,” Canal says.
Sublette and Hibbeln are both experienced chefs, general managers and restaurant operators, according to Canal.
“They worked together for nearly 20 years at Rick’s Cafe Boatyard in Indy,” Canal says. “Mike was the executive chef at Rick’s Boatyard for 23 years.”
When the partners were looking for a strong location for their business, they knew Lebanon was an ideal spot.
“We chose Lebanon due to its emergence as a growing business community,” Canal says. “It also fit our criteria as a community, as our plan is to open more locations around central Indiana.”
Canal says Backroads BBQ has succeeded due to its unique food offerings.
“A few things separate us,” he says. “As far as the barbecue, we use only fresh meats, our own unique seasonings and rubs, and smoke using mesquite and post oak wood. For some items like salmon, we are using an Alder wood and orange wood blend. We offer a few more menu items like fried catfish and southern
General Manager & Operating Manager Shawn Sublette, and Executive Chef Mike Hibbeln
fried chicken. All of this is under our two outstanding chefs, Mike Hibbeln and Shawn Sublette.”
Customer favorites include Texas-style brisket and fried catfish fillet.
The Backroads BBQ menu also includes sandwiches, macaroni and cheese, biscuits, onion rings, fried chicken, ranch potato salad, brisket quesadillas, pulled pork nachos and ribs.
Freddy Daniels, a Carmel resident and recent Backroads BBQ patron, says he plans to make a return trip soon with family and friends.
“I loved their southern fried chicken,” Daniels says. “It made my mouth water. It was outstanding. The salmon dip and mac and cheese are also delicious. The waitstaff was also very friendly and attentive.”
Derek Demilt, a Carmel resident and recent Backroads BBQ customer, says the ribs and pulled pork nachos are excellent.
“Everything was really fresh,” Demilt says. “I’ve also had their corn pudding and apple sauce, which were outstanding. Our food was hot, and the waitstaff was very fast. I have told several friends that Backroads BBQ is a great place to relax and enjoy an excellent meal.”
Backroads BBQ is located at 1404 West South Street in Lebanon. For more info, call 765-764-0070 and visit thebackroadsbbq.com.
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