Where to get real BBQ in the Sierra Foothills

Our region has its own top-notch barbecue restaurants, with their “low and slow” smokers primed for summer. Some of our favorites:


The real deal: St. Louis-style pork spare ribs, brisket, pulled pork and chicken. The meats are slow cooked in a Cookshack SM360 smoker—14 hours for the pulled pork alone—often using peach wood grown in Chicago Park.

Bam Dazy’s homemade “Hog’s Glaze” sauce is sublime. The sides also are homemade: potato salad, coleslaw, fried okra, baked beans, corn bread, sweet potato fries, and a smoked mac n’ cheese. Other menu items include delicious fried chicken, salads and BBQ sandwiches.
12005 Shale Ridge Ln., Auburn


A mouth-watering “Q” on one of the most attractive patios around. Ribs, chicken and Tri-tip steak are cooked slowly on “The Legend” BBQ smoker. The pulled pork is slow cooked for 14 hours. Orders include homemade baked beans, potato salad, coleslaw and jalapeno corn bread.
302 W. Main St., Grass Valley


Features slow cooked Tri-tip, chicken or pulled pork on a sandwich, platter or salad with homemade sauces and sides. Also slow-cooked pork spare ribs and hand-made sausage. Locally sourced meats. Try their hand-cut french fries and fried sweet potato chips.
131 Joerschke Dr., Grass Valley

Grills ‘n’ Grilles

United Way of Nevada County hosts a new BBQ competition for $5,000 in cash prizes at Western Gateway Park in Penn Valley, August 8. The event, sanctioned by the nationally acclaimed Kansas City Barbeque Society, features talented cooks from all over the West. Similar competitions have been featured on Food Network, the Travel Channel and TLC. Enjoy sampling the award-winning barbecue. GrillsnGrilles.com

(Photo: Rick Tracewell)

Speak Your Mind

Tell us what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!

You must be logged in to post a comment.

  • Follow us on PinterestFollow us on Pinterest