BBQ Trapp Haus arrives in Phoenix
BBQ Trapp Haus in Phoenix
This December, BBQ Trapp Haus brings the bold flavors of award-winning BBQ to downtown Phoenix.
BBQ Trapp Haus fuses slow-smoked championship-style BBQ with urban Southern cooking in a restaurant with a decidedly New York vibe. Uniquely designed for the surrounding urban-style living, residents are welcome to sit down and enjoy a home cooked meal in the relaxed environment, or the business crowd and busy families can choose to “grab and go.”
Owner Phil Johnson, aka “Phil the Grill” has made a name for himself on the competition BBQ scene, earning numerous awards from the Kansas City Barbecue Society, including Grand Championship on the prestigious Sam’s Club National Pro BBQ Tour, and a 2ndplace win pork at the American Royal World Series of Barbecue Invitational. Prior to opening BBQ Trapp Haus, he ran Sammitch, a successful food truck that earned a loyal following, most notably for his “Philly Crack Wings” which are set to appear on the new BBQ Trapp Haus menu.
In addition to these addiction-forming wings, sharable items include PTG (Phil the Grill, for those in the know) Empanadas with Hickory Smoked Brisket and Phil’s own OMG Sauce; the Mac Roll — juicy brisket, folded into smoked mac and cheese, then deep fried; and Phil’Em Up Fries, Phil’s BBQ version of nachos, featuring choice of brisket or pulled pork, cheese sauce, pico de gallo, OMG BBQ sauce and cilantro sour cream piled atop a bed of seasoned waffle fries. Not your ordinary BBQ restaurant offerings, BBQ Trapp Haus’s “No Bun Bowls” include the Mac Bowl with smoked mac and cheese, OMG BBQ Sauce and choice of brisket or pulled pork or the Phat Bowl featuring choice of brisket or pulled pork with PTG baked beans and jalapeno coleslaw.
The Sammitches, for which Phil has been recognized as one of the top 10 food trucks in the valley, are a mainstay on the menu. Defined by Phil himself as “a term reserved for only the mightiest of all sandwiches… a true work of culinary art; a feast on a bun,” these sammitches will certainly satiate the heartiest of appetites. New York Hot Pastrami “Rueben Style,” Pork Heaven with BBQ pork, honey jalapeno coleslaw and crispy onion strings; Philly Cheese Fix with hickory smoked brisket, grilled peppers, and cheddar cheese sauce; and the Smoked Buffalo Chicken Wrap with crisp lettuce, tomato and blue cheese are a few notable sammitch offerings.
Rounding out the menu are classic BBQ platters including Applewood Smoked Pulled Pork and St. Louis Style Ribs, and Hickory Smoked Brisket, and house-made sides: “Mean Greens,” PTG Baked Beans, Crispy Waffle Fries and Honey Jalapeno Coleslaw. Local craft beers, smoked infused bourbon and desserts such as banana pudding and strawberry shortcake are also available.
“It has always been a dream of mine to open my own BBQ joint,” Phil says. “BBQ Trapp Haus is the combination of my Bronx background, my skill in competition-style BBQ and my desire to give people good food that is made with my heart and soul.”
About Phil Johnson: Born in the Bronx, New York and raised in Long Island, Phil developed a love of cooking at a young age as he spent time in the kitchen along side his mother and grandmother. While he followed a career in the construction industry and moved to the valley in 2009, he continued to fuel his passion for food by cooking for family and friends. When the local construction market hit a rough patch in 2010, Phil took the opportunity to jump head first into the culinary scene with his own catering company while also serving the masses via his food truck. He has his own line of BBQ rubs and seasonings, which are instrumental in the unique flavors of BBQ Trapp Haus, located at 511 E. Roosevelt St. in Phoenix.
For more: www.bbqtrapphaus.com