Our Barbeque Philosophy
While you’re eating breakfast, we’re cooking dinner. From the sauces to the seasonings to the choice of meats we smoke, Real Smoked BBQ gives people the occasion to turn a meal into a memory.
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Real Smoke
We only use sustainably sourced California Oak. We never use propane or starter fluid.
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Quality Meals
We primarily source our beef and pork from the Midwestern Corn Belt. Our bison comes out of Durham Ranch in Wyoming, and our chickens are California-raised.
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We Sell Out!
Our cooking process is slow – it takes time and patience. You can always call ahead to reserve your favorite barbeque.
Real smoked values
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Stay Real
Real. It’s in our name. It’s not only how we prepare our smoked barbeque, but how we live our lives. Real, authentic barbeque methods. Real smiles on our faces. It’s just who we are.
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We're All Family
Family isn’t just about blood. It’s about that warm smile you’ve been waiting to see all day. It’s about always having a seat at the table, and knowing what someone wants before they even have to ask. Family is caring for one another, not because we have to but because we want to.
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Be Passionate
If you’re going to do something, you might as well put your heart and soul into it – let it seep through your veins and consume your thoughts. We want every person who walks through our doors to feel our passion for smoked barbeque, craft beers, and simply putting smiles on people’s faces.
To delight every guest with world-class barbeque and a memorable experience.
To be the heart of the community: the place where people gather to enjoy extraordinary barbeque, exceptional craft beer, and time with one another.
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The Family Behind the Philosophy
Family Quotes:
Franz: “We barbeque like you should on weekends, but we do it every day. When you’re eating breakfast, we’re cooking dinner. It’s labor intensive, there are no short cuts. That’s what makes us stand apart”
Eric: “Great beer is the only way to compliment great BBQ”
Larry III: “I would say while our style is a traditional smoked method, we very much like to claim our California region. People like to say their BBQ is texas style or Southern style. We’re a mixture of all those things..We also serve a lot of tri-tip. That’s a cut you don’t find anywhere but Calfornia”
