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Bullzz-Eye BBQ | Hagerman ID – Facebook
We are open today from 8am to 2pm, serving breakfast items including burgers, breakfast burritos, pulled grilled cheese, and tomato soup, as well as brisket …
BULLZZ-EYE BBQ – HAGERMAN, ID | Online Ordering – Clover
BULLZZ-EYE BBQ. 260 SOUTH STATE ST, HAGERMAN ID. (208) 837-6687. Closed. Meatzz. Smoked Chicken Full. $16.00 · Smoked Chicken 12. $11.00 …
Bullzz-Eye BBQ, 19 Blue Spruce Dr, Hagerman, ID 83332, US
Bullzz-Eye BBQ is a cozy barbecue joint nestled in the heart of Hagerman, ID, offering a menu of classic smoked meats and savory sides.
Reviews
Steve Marin
This place offers real deal BBQ and other awesome dishes. Everything is scratch made and full of awesome flavor. If you’re looking for a great place to get some good down home comfort food, make the lil trip to Hagerman and thank me later!
… moreCarrie Welborn
Ribs are amazing and fall off the bone delicious. Husband had the trip tip sandwich at it was tender. The fries yummy, the fried cabbage is good. The bread is top notch. Yes I would eat here again.
… moreJuli S.
On 8/14/20, KM and I visited Ben Cenarussa’s restaurant in Hagerman. There is actually another restaurant in Hagerman that I’ve been wanting to try for some time because they have alligator on the menu, but we chose to Ben’s place because we both love barbecue and Ben is a new member of Southern Idaho Foodies. It was a good decision. Our experience far exceeded our expectations.
Ben Cenarrusa is the nephew of Pete Cennarusa, one of Idaho’s most beloved and distinguished citizens. He served continuously for over half a century in elective office, first as a member of the Idaho Legislature and then as Secretary of State.
Ben shared that many members of his family have been involved in the restaurant business over the years. As a result, cooking is second nature to him. His mother makes all of the bread, pastries and desserts for his restaurant. Ben is a single dad, who will be the first to tell you that this restaurant belongs to his sons, Zane and Zander, which is the reason for the unique spelling of the restaurants name with the double Z’s.
KM and I ordered The Bull Sampler ($16), which is a full pound of meat that includes smoked sausage, pulled pork, brisket and tri-tip. It comes with a choice of two sides and Basque bread. For the sausage, we chose the smoked jalapeño cheddar. For our sides, we chose the coleslaw and mac & cheese. We also purchased additional sides of potato salad, baked beans and bacon fried cabbage. For the extra sides, all were regular ($3) except for the potato salad which was large ($5.50). The platter comes with one choice of barbecue sauce but we wanted to try them all, so we paid $.50 each for the four additional flavors.
We loved all of the meats. KM loves brisket. It isn’t my favorite but I thought Ben’s was excellent. I loved the tri-tip and pulled pork. The Smoked Jalapeño Cheddar sausage was the best version I have ever had, and one of my favorite spicy sausages ever. I love that Ben didn’t dial down the heat and that when you cut into the sausage, you can actually see generous green pieces of jalapeño and melting cheddar. We enjoyed all five of the sauces: Sweet & Spicy, Smokey, Tangy, Honey Bourbon and Bullspit ( extra spicy.)
The coleslaw was a simple version but outstanding in its freshness and great flavor. The potato salad contains noticeable amounts of onion and dill, but they were worked well with the other ingredients. Next time, I would like to try the french fries which Ben puts a homemade seasoning/rub on. The mac & cheese was a very simple, child-friendly version. The baked beans were excellent. I liked that they were not overly sweet. The bacon fried cabbage was phenomenal! Imagine the best collard greens you ever ate, full of chunks of smoked bacon.
The Garlic Basque bread that accompanied the meal was delicious. So much so, that we both bought a loaf. It makes great garlic bread and French toast.
Ben graciously offered us a sample of his smoked Gouda mac & cheese, which he serves on Friday and Saturday nights with his smoked prime rib. He kindly gave us a sample of his smoked prime rib too. Both were outstanding!
KM and I also bought one of each of the three flavors of turnovers to share: Apple, Cherry and Caramel Apple. The latter had just come fresh out of the oven. Each was excellent!
In addition to the items listed on the menu, Ben offers an appetizer of smoked fried wings for 1$ each. He also has a Thursday night special of Smoked Fried Chicken with mashed potatoes & gravy, coleslaw and a dinner roll for $13.50.
The restaurant is also open for breakfast on Saturday and Sunday mornings. On Saturday mornings, it’s just Ben and his younger son Zander.
Like and follow Bullzz-Eye BBQ on FB to keep updated on specials such as Ben’s Birria tacos. He uses the same recipe for his Birria as the famous Teddy’s Red Tacos in California.
… moreBen Cenarrusa is the nephew of Pete Cennarusa, one of Idaho’s most beloved and distinguished citizens. He served continuously for over half a century in elective office, first as a member of the Idaho Legislature and then as Secretary of State.
Ben shared that many members of his family have been involved in the restaurant business over the years. As a result, cooking is second nature to him. His mother makes all of the bread, pastries and desserts for his restaurant. Ben is a single dad, who will be the first to tell you that this restaurant belongs to his sons, Zane and Zander, which is the reason for the unique spelling of the restaurants name with the double Z’s.
KM and I ordered The Bull Sampler ($16), which is a full pound of meat that includes smoked sausage, pulled pork, brisket and tri-tip. It comes with a choice of two sides and Basque bread. For the sausage, we chose the smoked jalapeño cheddar. For our sides, we chose the coleslaw and mac & cheese. We also purchased additional sides of potato salad, baked beans and bacon fried cabbage. For the extra sides, all were regular ($3) except for the potato salad which was large ($5.50). The platter comes with one choice of barbecue sauce but we wanted to try them all, so we paid $.50 each for the four additional flavors.
We loved all of the meats. KM loves brisket. It isn’t my favorite but I thought Ben’s was excellent. I loved the tri-tip and pulled pork. The Smoked Jalapeño Cheddar sausage was the best version I have ever had, and one of my favorite spicy sausages ever. I love that Ben didn’t dial down the heat and that when you cut into the sausage, you can actually see generous green pieces of jalapeño and melting cheddar. We enjoyed all five of the sauces: Sweet & Spicy, Smokey, Tangy, Honey Bourbon and Bullspit ( extra spicy.)
The coleslaw was a simple version but outstanding in its freshness and great flavor. The potato salad contains noticeable amounts of onion and dill, but they were worked well with the other ingredients. Next time, I would like to try the french fries which Ben puts a homemade seasoning/rub on. The mac & cheese was a very simple, child-friendly version. The baked beans were excellent. I liked that they were not overly sweet. The bacon fried cabbage was phenomenal! Imagine the best collard greens you ever ate, full of chunks of smoked bacon.
The Garlic Basque bread that accompanied the meal was delicious. So much so, that we both bought a loaf. It makes great garlic bread and French toast.
Ben graciously offered us a sample of his smoked Gouda mac & cheese, which he serves on Friday and Saturday nights with his smoked prime rib. He kindly gave us a sample of his smoked prime rib too. Both were outstanding!
KM and I also bought one of each of the three flavors of turnovers to share: Apple, Cherry and Caramel Apple. The latter had just come fresh out of the oven. Each was excellent!
In addition to the items listed on the menu, Ben offers an appetizer of smoked fried wings for 1$ each. He also has a Thursday night special of Smoked Fried Chicken with mashed potatoes & gravy, coleslaw and a dinner roll for $13.50.
The restaurant is also open for breakfast on Saturday and Sunday mornings. On Saturday mornings, it’s just Ben and his younger son Zander.
Like and follow Bullzz-Eye BBQ on FB to keep updated on specials such as Ben’s Birria tacos. He uses the same recipe for his Birria as the famous Teddy’s Red Tacos in California.
Adam Pearson
Ordered the brisket tacos and they were so good I had to try the pulled pork tacos as well. Both were delicious. Locally owned and operated, definitely worth a visit when in the area.
… moreSam Cnossen
Super delicious…. No need to ask where’s the meat! 8oz prime burger cooked to order. Topped with 4oz perfectly cooked and seasoned pulled pork , 4oz smoky super tender brisket, two slices of cheese, and two onion rings… drizzled with house BBQ sauce plus a side of homemade Cole slaw…. Yum Great home Town atmosphere with superb service… thanks Ben!
… moreAndrea Wilder-Hart
The meat was bland…like it had sat in water to keep from drying out. The sides we ordered were mushy. We paid for BBQ sauce but didnt receive it….that might have made the meat taste more palatable. We ordered the sampler and the brisket sandwich (shown). Very disappointing.
… moreBaylie
We ate at their food truck today and the food was amazing!! It was their first day out on the road and you never would have guessed. Can’t wait to try other menu items!
… moreBrittany Wagner
I love the food here! Ben treats everyone like family! Definitely my go to!
… moreKatie Knight
We love the food!!! Excellent meats, savory sides and delicious dessert!! This guy knows his meats!
… more