4 minute read
A Family-Owned Treasure
A FAMILY-OWNED TREASURE
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ARTICLE & PHOTO BY ASHTYN CARR
From the historic brick roads to the buzzing of live bass, the Depot District in Lubbock, Texas is full of life, stories, hopeful musicians, and great food. At the heart of the Depot District is Triple J Chophouse and Brew Company, a restaurant serving up house-made beers, juicy steaks and local favorites. Triple J puts a West Texas twist on the typical steakhouse with its laid back atmosphere, live music from local artists, and open kitchen environment.
“We’re here to give you a good product in a home-style atmosphere,” Tish said.
Since 1978, Don and Joyce Bigham have owned and operated Bigham’s Smokehouse, a local bar-b-que joint. Now managed by Joyce, Bigham’s has two Lubbock locations and offers catering services. The family-run business began to expand in 2006, when the opportunity to expand arose. The family got the news that Hub City Brewery would be shutting down. The owners wanted the building to go to a local business, so they reached out to the Bigham’s. From there, Triple J was born, named after Joyce, her son Joe Keller, and an old business partner. The chophouse and brewery is currently operated by Joe and his wife Tish.
Triple J serves up food on two different menus, the Pony Express Lunch Menu and the Dinner Menu. Patrons can order burgers, salads, pizza, and house classics off the Pony Express from 11 a.m. to 4 p.m., Monday through Friday. A West Texas favorite is the Green Chile Burger. This peppery hand-held comes loaded with green chile sauce and Monterey Jack cheese on top of a juicy char-grilled hamburger patty. If you’re looking for something light, choose from their variety of salads topped with a house-made dressing. My preferred lunch option is the Buffalo Chicken Pizza. Where can you go wrong with buffalo sauce and ranch?
For the evening crowd, you can order from a range of “appeteasers”, steaks, seafood, “poultry pleasins’”, pizza, and, of course, the house classics. A must try to start your meal off right is the cactus queso blanco. Triple J puts a twist on the TexMex favorite by combining queso and spinach artichoke dip. This unique starter is served up with fried wonton chips, a Triple J specialty. Next on the menu, is Triple J’s hand-cut steaks. The chef’s hand-cut all the ribeyes, filets and sirloins on site. My personal favorite is the Sir Nick Sirloin. Although just six ounces, this steak packs a mouthful of flavor for just the right price. Another great main course is the Rosemary Grilled Lemon Chicken. If you were to ask my dad, he would also recommend the classic Big Daddy’s Smoked Pork Chop, served bone-in on a bed of mozzarella cheese taters with a helping of cinnamon apples on top. Don’t forget to finish off with some praline bread pudding!
In addition to the chophouse’s hand-cut steak options, customers also have the option to take part in a special challenge
called “Grab the Bull by the Horns”. A ribeye is brought out to the table where they mark up where they want the steak cut. The largest cut the restaurant has seen was a daunting 88 ounces! You can keep your personal steak to yourself or share with the table.
Because the restaurant came with all the necessary equipment for a brewery, the Triple J family kept Hub City Brewery’s brewmaster, Mike Sipowicz, who built the brew system 25 years ago. Although Sipowicz has specialty in wine, he has since been working on and off at Triple J to provide one of a kind beers. The drink menu features a wide range of beers with a variety of stoutness, alcohol percentage, and flavors. One of their most popular beers is the Raider Red, the house amber brew. The Raider Red has a malt sweetness combined with the bitterness of hops.
Although their spread of brews changes with the seasons, there are a few beers that always make a come back. In the early weeks of October, you can find the Oktoberfest Amber on the chalkboard menu. But, you have to be quick to get a taste before the traditional German beer runs out. Likewise, Triple J has a Winterfest spiced beer available in the winter months. It features aromas of cinnamon, nutmeg, and oranges. This winter beverage is unique to Triple J as it uses pumpkin in the brewing process. If you just can’t get enough of Triple J’s fruit beer, malt liquor, pale ale, lager or any other local brew, you can take it home with you! Take it to go in a mason jar, 32 ounce squealer, 64 ounce growler, or even a keg.
“We are a brewery but that just comes with the good food,” Tish said in reference to operating both the restaurant and brewery.
As Texas Tech University graduates, the Keller’s continue to show their Red Raider pride. Soon after opening the restaurant, football season was upon the college town. Being in the Big 12 Conference, Tech goes head to head with the University of Texas each year. That being said, the family didn’t feel right leaving their cattle mount decor facing up right. Now, every Thursday before the Tech versus UT football, the celebrate “The Turning of the Horns”. The family will rotate the mount in good fun so the horns of the bull are facing down, as a jab at UT. Tish said they have a big celebration every other year where the cheerleaders, pom squad, and other Tech officials come out to take part in the tradition.
From the homey feeling to the Red Raider pride, Triple J fits right in with Lubbock. The in-house beers and well crafted bites are great for the locals, college students, and foodies visiting town.
