Hot Spot Barbecue: Cheri Hlubek
By Cynthia Reeves Photo by Kate Treick Photography
Cheri Hlubek is the sizzle behind the savory BBQ at Pensacola’s Hot Spot Barbecue Restaurant. Charismatic, charming and caring, she adds a special touch of Southern charm to everything she touches.
Hlubek, a Pensacola native for three generations, opened the restaurant 14 years ago along with her husband, James. She’s co-owner of the family-run restaurant and CEO of the catering side. She thrives on mixing it up with the community.
“Yeah, because I get out there and I’m the mayor!” Hlubek said.
Her Instagram page describes her as “a Pensacola gem” dedicated to making her community better each day. Hot Spot is known for its generous community involvement — giving back to police, first responders and nonprofits.
“I think that’s where God shows us a lot of favor. A lot of corporate restaurants don’t have the leeway to say, ‘Oh yeah, we’ve got this for a budget. Can we make this work?’ But Jim and I do. We make it work. We figure out a way.”
The restaurant business is chapter two in Hlubek’s life. Prior to opening Hot Spot, she was in the beauty business. She sold Mary Kay cosmetics and ran the Radiante Jacqueline Day Spa. Those are seemingly very different types of businesses, but Hlubek says it’s all about understanding people.
“We take care of people. I knew what wonderful customer service was.”
She laughs that she’s downright famous for it.
“Everywhere I go, I’m a rock star. They’re like, ‘Oh, you Hot Spot?’ It really is fun. I know that sounds conceited. I don’t mean it that way at all, but people love Hot Spot and they love how well they’re treated there.”
The Hlubeks started with humble beginnings. She says they were at their lowest point and had nothing, but God ignited a spark in her and launched them from ground zero to an award-winning restaurant within months.
“It is God. Because between you and me, we knew nothing about barbecue. The Lord just had a plan for us. That’s the truth.”
The long list of awards includes 14 years of Best of the Coast and a ranking of ninth in the country on Yelp in 2024. She says it’s all based on customer reviews.
“We are living a miracle. We’re living it. That’s a pretty exciting life.”
Good quality food paired with that incredible customer service brings people from around the world to the little spot on East La Rua Street.
“They’ll come in there from Texas and say, ‘Honey, this beats any brisket I’ve ever even had in Texas.’”
The grill guy, Mike, gets to Hot Spot at 1 a.m. each morning to check the meats and chicken that are smoking 24/7.
“We have two big smokers out there and a big ‘Southern Pride’ that pretty much is going all the time.”
Cooking low and slow is the key. Hot Spot is known for ribs, brisket and Brunswick stew. They just added KC burnt ends to the menu too.
All are accompanied by fresh homemade sides including potato salad, baked beans and mac and cheese with real cheese.
“I wonder if we’re a bakery or a barbecue joint because we have won a lot of awards for our homemade pies also.”
Lemon pie is a favorite, but others include key lime pie, Ghirardelli chocolate brownies, pecan pie, crustless pecan praline pie and banana pudding.
The restaurant recently got its liquor license as well.
“We serve high-end liquors, but we don’t charge high-end prices.”
Customers may dine in, carry out or order catering.
The catering business is Hlubek’s baby. She has served as many as 600 people at a time, and she makes it look easy.
“It’s really just numbers is all. Doing 600 is no harder than 100. You just gotta do the math.”
Hlubek says perseverance and faith keep her and the business growing.
“That’s what builds strength is perseverance.”
She’s determined to keep Hot Spot on the map.
“It doesn’t matter what I do. I’m going to do it to the fullest.”
Texas Twinkies
Ingredients
15 jalapeños, topped and deseeded
15 slices bacon, thin-sliced
15 toothpicks
10 oz. cream cheese, room temperature
2 oz. cheddar cheese
2 oz. sour cream
0.3 oz. coriander
0.3 oz. cumin
1.5 oz. pico de gallo
Instructions
In a large mixing bowl, combine cream cheese, cheddar, sour cream, coriander, cumin and pico de gallo. Mix well. Set aside in the fridge and chill to 40 degrees.
After the cheese mix reaches 40 degrees, using 0.8 oz. of cheese mix, stuff each pepper.
Wrap each pepper with thin-sliced bacon, being sure to cover the opening of the pepper, and secure it in place with a toothpick.
Place peppers in a cooler and rechill to 40 degrees.
Smoke peppers for 1.5 hours or until bacon is crispy.
— Photo by Getty Images
