HISTORY OF ROADSIDE BBQ
About the Big Guys
#1 Randy Kaplan
#2 Francisco "Pancho" Tornez
The Roadside Story
Roadside BBQ first opened its doors in San Francisco, California, in 2006. A second restaurant, in Marin County at the Northgate Mall in San Rafael, opened in 2010. And a third restaurant, in Sonoma County at the Graton Casino Markeplace in Rohnert Park, opened in the fall of 2013. Today Roadside BBQ is an easy trip over the bridge to its two current locations in San Rafael and Rohnert Park. Folks will enjoy some mighty fine BBQ meals cookin' up in a comfortable, friendly, and “down home” atmosphere.
We use a combination of Apple, Hickory, and Mesquite woods to smoke all our meats.
You’ll notice a pinkish hue under the surface of the meat. That results from slow cooking with wood.
Rubs- The basic seasonings of BBQ. Spices, salt and sugar, that are rubbed onto meat hours before it is cooked.
Mopped- The process of basting meat with sauce while it cooks.
Wet- Meat served with sauce on top.
Dry- Meat served without sauce.
Low and Slow- The process of cooking meat at low temperatures for long periods of time.
Smoke Ring- Layer of pink color near the surface of BBQ’d meat that is the result of low and slow cooking.