Buc-ee’s promotes Texas food specialties, like kolaches

People may come to a Buc-ee’s giant convenience store for the beef brisket, but “they stay for the kolaches,” according to Tiffany Pelkey of Junction City, Ore., creator of the Coconut Mama food blog.

Buc-ee’s offers a delicious assortment of kolaches, which are popular “Tex-Czech pastries,” typically made with a soft, pillowy, sweet dough and filled with sweet fruits and/or cream cheese.

Buc-ee’s also uses kolache-style dough to make klobasnek, a type of “a pig-in-a-blanket” – a sausage wrapped pastry that is baked. (Many people casually refer to them as “sausage kolaches.”

It makes sense that Buc-ee’s would carry kolaches and related baked goods, as the company was established by Arch Hartwell Aplin III in 1982 in the Lake Jackson-Clute market in Brazoria County, within the general boundaries of the “Czech belt” of east Texas.

 

In an article for Southern Living magazine, food writer Taylor Tobin (shown below) of Austin, Texas, interviewed Barrett Black, a fourth-generation pitmaster at The Original Black’s Barbecue in Lockhart, Texas, one of the “most iconic BBQ joints” in the state.

 

“Growing up in Texas, road trips meant stopping at the same places my parents always swore by, and there always seemed to be fresh kolaches from Buc-ee’s,” Black said. 

“Even now, when I stop at Buc-ee’s, I’m drawn straight to the kolache case – the bright fillings, the soft, fluffy dough, and whatever that mystery crumbly topping is. The cherry kolache is my go-to, and I like to pair it with tortilla chips.”

Chris Borges, executive chef at the Virgin Hotel in New Orleans, told Tobin that his favorite item at Buc-ee’s is the jalapeño, cheese and sausage kolache. 

“I just love the visible jalapeño slice baked into the bun on top. It has the perfect balance of sausage and cheese, as well as the perfect mix of savory and spicy and sweetness from the hint of sugar in the bun.”

 

“I highly recommend dipping it into the little (free) green salsa ramekins available at the Texas Round Up counter in the middle of each store,” Borges said.

As a Registered Dietitian, Pelkey’s mission at Buc-ee’s was to seek out nutritious and healthy foods, while keeping in mind “they’re a travel center, not a farm-to-table restaurant.”

No. 1: Vegetarian burrito. The beans are a good source of protein, rich in fiber and iron. Pelkey said: “It’s likely to be slightly lower in fat and calories (as well as sodium) than the burritos loaded with processed meat,” like sausage and bacon.

 

No. 2: Turkey sandwich. “Out of all of the sandwiches on the menu, the turkey sandwich is probably your best bet at Buc-ee’s,” Pelkey said. “Turkey is a lean protein. The accompanying layer of cheese keeps the protein content high. If you’re watching your fat intake, choose mustard over mayo.”

 

No. 3: Chicken fajita taco. “Like turkey, chicken is a lean protein source when compared to red meat and processed meat,” Pelkey said. “I always recommend corn tortillas over flour, because they are higher in fiber and lower in carbohydrates.”

 No. 4: Egg and cheese kolache. “If you’re going for a kolache, I’d suggest egg and cheese filling,” she said. “I’d recommend meat over fruit filling, since the pastry is already high in refined carbs from the dough, so adding a sweetened fruit filling only raises the carb and sugar content without contributing protein to help balance it out.”

 No. 5: Brisket sandwich. “The brisket sandwich at Buc-ee’s is one of their most famous,” Pelkey said. “Beef brisket can be lean or fattier depending on the cut. Assuming it’s a leaner cut of brisket, I’d recommend this sandwich over Buc-ee’s pulled pork sandwich.”

A trip to a Buc-ee’s store requires some pre-planning

Before “adventuring off” on a first-time visit to a sprawling Buc-ee’s convenience store, it might be good to do a bit more research ahead of time.

First, know that Buc-ee’s, which is famous for its “pristine potties” never closes. Stores are open 24 hours a day, seven days a week.

 

Buc-ee’s “famously clean, spacious, and well-stocked restrooms form a cornerstone of the brand,” and industry sources say that Buc-ee’s has “transformed the gas station restroom experience from a necessary evil into a celebrated part of any road trip.”

 

You will notice the absence of big trucks (18-wheelers) in the Buc-ee’s parking lots. By design, large commercial vehicles are prohibited on the property to reduce congestion.

Experts say that “the best time” to visit Buc-ee’s in order to avoid major crowds are weekdays, especially early mornings (before 7 a.m.) or late nights (after 10 p.m.), as weekends and midday hours are always busy.

But if meeting the Buc-ee’s mascot is a goal, plan to visit between 11 a.m.-6 p.m. Friday-Sunday.

 

Terri Peters is a food writer from Indialantic, a small town in Brevard County, Fla., near Melbourne on Florida’s east coast.

 

“Sadly for me,” she says, “the closest Buc-ee’s to my home is a 90-minute drive away (north to Daytona Beach off I-95), “but that doesn’t stop me from making the three-hour, round-trip drive a few times a year to stock up on my favorite Buc-ee’s items.”

“There’s nothing quite like the anticipation I feel when pulling into a Buc-ee’s parking lot. The convenience store chain is known for its food and snacks,” especially “melt-in-your-mouth brisket,” Peters said.

“Here are seven ‘food-writer-approved’ snacks I think you should look for when you visit,” she said.

1. Crunchy snacks. “While Buc-ee’s is full of crunchy snacks, there are two I can’t leave the store without,” Peters said. “First is ‘Beaver Nuggets.’ The snack is simple – puffed corn tossed in a buttery brown sugar coating – and the blend of salty and sweet can’t be beat.” 

“My other favorite is the potato chips, made fresh in-house.”

 

2. Fresh salads. “Two of my favorites are the chicken Caesar salad and the Southwest salad with a tangy lime dressing spiked with ancho chiles,” Peters said. She also loads up on Buc-ee’s chicken salad studded with cranberries and pecans and the plain chicken salad.

 

3. Brisket. Peters said she always snags a sandwich but also buys “the tasty smoked meat by the pound to take home.”

4. Beef jerky. Peters buys it in bulk at the meat counter, where I can also taste-test the 20 or so different varieties, which is how I’ve found some of my favorite flavors like ‘Bohemian Garlic’ and ‘Korean BBQ.’”

5. Snack cups. “I fill my cart with Buc-ee’s snack cups. Packed with fruits, pretzels, cheese cubes and delights like venison sausage or peppered turkey, they’re a great protein-rich snack,” Peters said.

 

6. Dried fruit. “I love snacking on dried fruit, and Buc-ee’s is a great place to stock up on every type, from banana chips to dehydrated mango slices,” she said. “You’ll also find treats like chocolate-covered raisins and wasabi peas.”

 

7. Cinnamon-glazed cashews. “I always grab some cinnamon-glazed cashews, which are roasted in-house and served up fresh and hot every day,” Peters said. “These delicious nuts are not only a source of protein, but they’re also a little bit sweet, so they are one of my favorite things to snack on while making the return trip home.”

That ought to get you started on making a Buc-ee’s shopping list for an efficient visit.

Buc-ee’s arrival in North Carolina slated for early 2027

If all goes according to plan, North Carolina will get its first Buc-ee’s mega-travel center in the spring of 2027. The compound will occupy 32 acres of land off Interstate 40/85 at Mebane in Alamance County.

The construction project, now underway, is developing as a major news story, as North Carolina anticipates joining the Buc-ee’s empire of about 60 jumbo-sized convenience stores. Each facility features 120 gas pumps and about the same number of flushing toilets.

Buc-ee’s ultra-clean restrooms have around-the-clock attendants who keep things extra tidy…and the entry areas are an art gallery. 

Each painting is available for purchase.

Specifically, the 74,000-square-foot Buc-ee’s store in Mebane will be located off Exit 152 at 1425 Trollingwood-Hawfields Road, on the south side of the interstate highway. To get there, motorists will pass by the existing Pilot Travel Center/Flying J.

Buc-ee’s has a “cult-like following” of patrons who willingly drive miles and miles out of their way just to shop and stock up on their favorite Buc-ee’s vittles, including the signature chopped beef brisket sandwiches with special sauce that are prepared at the “Texas Round Up” barbecue counter.

Charlyne Mattox, food editor at Country Living magazine, offers a tip: “For the freshest sandwich, wait around until you hear the choppers who are wearing denim aprons yell out: ‘Fresh, hot brisket on the board!’” Then, you pounce.

Buc-ee’s “special” brisket sauce is made from tomato puree, sugar, vinegar, spices, mustard, Worcestershire sauce, liquid smoke, molasses, salt, garlic powder and onion powder. 

The first Buc-ee’s opened in 1982, as a mere 3,000-square-foot convenience store in Brazoria County, Texas, between Houston and the Gulf of Mexico.

The company was founded by Arch Hartwell Aplin III of Lake Jackson, Texas, now age 67, a 1980 graduate of Texas A&M University in College Station. He earned a bachelor’s degree in construction science.

As a student, Arch III spent his summers pumping gas at a general mercantile and filling station in Harrisonburg, La., owned by his grandparents, Arch and Mae Aplin. They dubbed their operation as the “Biggest Little Store in Catahoula Parish.”

It was here that Arch III “inherited the family entrepreneurial streak and convenience store bug,” according to the Buc-ee’s archivist.

“When Arch III spied an empty lot in Clute, a city next door to Lake Jackson, he knew just what he wanted to do with it,” opening his first store in 1982. “Inspired by his longtime nickname, ‘Beaver’…and his beloved Labrador Retriever pet named ‘Buck,’ Arch III named the store ‘Buc-ee’s’…with a cartoon-like beaver character as its mascot.”

The beaver’s image is patterned after “Bucky Beaver,” who Arch III remembered from his youth, growing up in Lake Jackson in the 1960s. Bucky was the animated mascot for Ipana, a popular wintergreen-flavored toothpaste produced by Bristol-Myers.

Disney Commercial Studios created the original Bucky character in the 1950s, and a playful Ipana advertising campaign featured the voice by Jimmie Dodd, who played the role as the elder “head Mouseketeer” on Disney’s “The Mickey Mouse Club” television show for its first four seasons (1955-59).

Dodd popularized Ipana’s classic “Brusha, brusha, brusha” jingle. Bristol-Myers discontinued many of its personal hygiene and health care products in the 1970s in order to focus on pharmaceuticals.

Hence, Bucky Beaver faded away for a time…until being transformed by Buc-ee’s.

Ironically, Charlyne Mattox tells Country Living readers: “Buc-ee’s is essentially the Disney World of travel centers…which is taking over the country like convenience store kudzu.”

That statement certainly conjures up a mixed-message image, but Buc-ee’s has branched out from its home base in Texas (36 stores) to extend operations into 10 other states – Alabama, Colorado, Florida, Georgia, Kentucky, Mississippi, Missouri, South Carolina, Tennessee and Virginia.

In addition to North Carolina, targeted states for expansion include Arkansas, Arizona, Idaho, Kansas, Louisiana, Ohio, Oklahoma and Wisconsin.

Right now, the closest Buc-ee’s to Morehead City, N.C., is about 200 miles away in Florence, S.C. We need to visit.