We Quizzed 4 Southern Chefs on Their Top Buc-ee’s Hot Bar Pick—Here’s the Repeat Winner

It’s not just the snacks—chefs say the hot food is worth the detour.

A road trip isn’t complete without a pit stop at the South’s most cherished convenience store: Buc-ee’s . While the Beaver Nuggets and jerky wall get most of the love (and yes, the bathrooms are as spotless as legend says), chefs say the real reason to pull over is the hot bar.

From smoky brisket sandwiches to spicy jalapeño kolaches, the options are as wide-ranging as the aisles. We asked four Southern chefs and pitmasters to share their go-to orders—here’s what they had to say.

Top Pick: The Kolache Reigns Supreme

While Buc-ee’s hot bar offers everything from burritos to barbecue, two of our chefs zeroed in on the same sleeper hit: the kolache.

Though its roots lie in the Czech Republic, where the original version is a sweet pastry filled with fruit or jam, the Texas adaptation has taken on a life of its own. In its savory form, the kolache has become a beloved breakfast (and road trip) staple across the South, especially in Central Texas. Buc-ee’s version is filled with smoky sausage, melted cheese, and a hint of jalapeño, all tucked into a flaky dough.

Chris Borges, Executive Chef of the Commons Club in New Orleans, Louisiana , said, “If I’m on the road and see a Buc-ee’s, I’m stopping and grabbing the jalapeño cheese & sausage kolache. It hits all the marks—savory, spicy and even sweet from the sugar they put on the fluffy bun. You can grab a couple and take them with you, but don’t sleep on this perfect treat, especially in the morning when they’re just made. Oh, and I can’t forget the free green salsa you can grab from the center of the store. Dip the kolache in that and you’ve got pure perfection.”

Danielle Bennett, Pitmaster & CEO of DivaQ BBQ in Central Florida, seconded that, sharing, “Sausage cheese jalapeño kolache comes in a close second—pillowy soft and cheesy sausage goodness throughout.”

Tied For Second: The “Road Sausage”

Simplicity is what makes this snack so iconic. Buc-ee’s sausage-on-a-stick is exactly what it sounds like: a plump, juicy sausage—typically a spicy Texas-style smoked link—wrapped snugly in a warm flour tortilla and skewered for easy eating on the go. It might raise an eyebrow for Buc-ee’s first-timers, but for seasoned travelers (and chefs), it’s the ultimate grab-and-go comfort food—and a truly Texan offering.

Thomas Tuggle, Executive Chef at 1799 Kitchen & Bar Room at The Harpeth Hotel in Franklin, Tennessee, said

“My son and I get a chopped brisket sandwich every time we stop. I am personally partial to what we endearingly call ‘the road sausage.’ It’s a combination of a smoked sausage wrapped in a flour tortilla found on the hot bar that lends itself to consumption while driving. I also generally grab a bottle of the Buc-ee’s hot sauce to jazz it up.”

Bennett again, shared, “I’m a total sucker for food on sticks and one of my all-time favorite things to eat at Buc-ees is their sausage on a stick! Truly, it’s a beautiful Texas sausage wrapped in a warm, soft tortilla, delicious snap when you bite into it, great flavor and juiciness—overall my number one go-to choice every time I’m there.”

Honorable Mention: Pulled Pork Sandwich

You’d be hard-pressed to find a more debated Southern dish than pulled pork. Everyone—and their grandma—has a strong opinion about how it should be done. Buc-ee’s version is said to lean toward mustard-based in its sauce, setting it apart from the more traditional sweet-and-smoky BBQ styles.

Melissa Araujo, two-time James Beard: Best Chef South semifinalist and chef/owner of Alma Café in New Orleans, said, “Buc-ee’s has such a fantastic hot bar, it’s hard to choose. But I usually go for the pulled pork sandwich. The bun is always fresh and perfectly soft. The pulled pork is juicy and tangy, hearty and satisfying, making it great fuel for a long road trip.”

Read the original article on Southern Living