BY JULIE FARREN
Cornerstone BBQ officially opened its doors last Saturday to a hungry audience of brisket, barbecued pork and chicken fans who waited in line for a taste of the Texas-style barbecue.
The Beaumont Chamber of Commerce held a ribbon cutting ceremony an hour before the doors opened at noon at 271 E. Sixth St., site of the former Schatzie’s European Delicatessen.
The hours are going to be 11 a.m. until they sell out, Friday through Sunday.
They have six family members working at the business, including Robert Gonzalez, Lilian Mato, Jennifer Colindres, Wendy Urias, Michelle Montez and Zoey Williams.
Cornerstone BBQ owners Anthony and Angelica Colindres were joined at the ceremony by Beaumont City Councilman Mike Lara, and Pastor Armando Fimbres of The Way World Outreach.
The couple attends that church in San Bernardino.
This is the first business venture for Anthony and Angelica, who noticed the building on her way to work in Highland.
“One day, I drove by and saw it was empty,” Angelica said, about their building.
The couple have been catering for two years and decided it was time to start their own restaurant.
They began leasing the building in December 2018 and have been working with the city of Beaumont to get it ready for its opening last weekend.
“It was important to us, as our first business. We didn’t really know the ins and outs of what to do,” said Anthony Colindres. “The city has been really helpful.”
Anthony Colindres did the woodworking and the signage. The couple renovated the building and added tables for dine-in seating.
The menu includes chicken and pulled pork at $10.99 per pound, turkey and ribs for $12.99 a pound, and brisket at $14.99 a pound.
Sides include cole slaw, mac and cheese, potato salad, baked beans and corn salad for $3.50 (four-ounces) and $4.50 (eight ounces).
There also are combo plates featuring one to three meats, one to three sides, and one to three rolls from $13 to $44.
They also have homemade barbecue sauces available representing the states of Louisiana, Kentucky, Carolinas and Alabama. These are known barbecue states, Angelica said.
The meats are smoked daily with a Santa Maria red oak.
First in line was Micah Choate, who arrived at 10:50 a.m.
Tables with tents and chairs were set up in the adjacent parking lot for guests.
“It’s the best barbecue I’ve had in California that tastes like it is from Texas,” Choate said. “
Securing second place in line were Pete and Renee Ortiz, of Beaumont. They brought their folding chairs and set them up in front of the window.
Pete Ortiz said he met Anthony Colindres through social media and wanted to try Cornerstone BBQ again after sampling the food.
“It was excellent and I’m very critical of other people’s barbecue,” Ortiz said.
Within the first 15 minutes of opening their doors, there were approximately 50 people in line.
The Colindres said they are excited about their new business venture.
“What’s going to happen here is going to be a blessing,” Anthony said.
Reach staff writer Julie Farren at firstname.lastname@example.org .