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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

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Chris Dunkel

In 1952, Richard Stubblefield Sr. opened Stubby’s Bar-B-Q. In 1976, the Dunkel family moved from New York to Arkansas, and a year later, they purchased Stubby’s Bar-B-Q. Chris Dunkel has been a part of the team at Stubby’s ever since, doing everything from waiting tables and working the pit to making Stubby’s distinct sugary-sweet sauce. His father was a managing partner of Coy’s Steakhouse, a legendary Arkansas restaurant, and his mother still works on the Stubby’s team.

Chris’ business sense, coupled with the restaurant’s prime location across from the Oaklawn racetrack, has ensured a long and successful run. The restaurant was rebuilt after a pit fire in 2007 but has enjoyed continued success. They make a sweet tomato-and-vinegar sauce that they serve with beef, pork, ham, ribs, and chicken. Specialties of the house include pit-smoked potatoes and pots of beans. According to Chris, there are several Stubby’s spin-off restaurants in the Hot Springs area, which were started by former employees of his, but there’s only one original.

Date of interview:

Rachel Reynolds Luster

Rachel Reynolds Luster

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


Alex Raij Txikito

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