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Bunk’s BBQ found a permanent home in Riverton and is ready to serve craft BBQ

Published: Jan. 14, 2021 at 10:37 PM CST
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CHEYENNE, Wyo. (Wyoming News Now) -

Craft smoked BBQ has made its way to Riverton, in a renovated bank. The food is not brand new to the people of Fremont County, but the location is. Bunk’s BBQ food truck has toured Fremont County for the last few years, but has now found a permanent home, and this time it’s not on wheels.

James Bunker, owner of Bunk’s BBQ noted it’s been a longer process than first planned for. Bunker said, “We continually have said this year is a pivot year because we learned really well how to pivot. You come up with a plan, you execute your plan, you get to the end of your plan and it doesn’t work so you pivot and you find something else, you make it work. Being in here, being able to bring in our friends and our customers and our family, it’s huge, I feel blessed.”

Their first food trailer burnt down, so they built a food truck and traveled around Fremont County, parking and serving the smoked goodness mostly in Lander and Riverton. About a year ago they found out an old bank in Riverton was for sale, and they jumped right in.

“We had our little baby back on November 20th. She’s been a blessing too, it slowed us down a little bit, but it’s been a really good thing. With the restaurant it’s given us some time to focus on the family. BBQ and family, it all sort of goes together. It’s nice, we’re going to be able to have our daughter with us, and give really good food to an awesome little community,” added Bunker.

However, the new baby isn’t the only reason James is up in the middle of the night. He also tends to the smoked meat. “We check them periodically through the night, usually about every four to six hours, make sure things still look good, temperatures are good, moisture content and stuff,” stated Bunker. He noted that wind really affects the outside smoker, so on windy nights he especially doesn’t sleep well, but it’s worth it to him to create a great finished product.

“When it is ready to come off the smoker, then we take them and we put them in these hot boxes, and they stay in there for about two hours, and it just gets all the juices and all the awesomeness to sort of render back into it, and then that way you take it and pull it, slice it for the customer to order, and it’s just so good,” added Bunker.

They had their soft opening last weekend, only for reservations, but today they fully opened, and their hours are Thursday through Saturday, 11 a.m. to 8 p.m.

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