The Champion's Table
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Monday, December 31, 2012

Brazen BBQ smoking up the best Texas-style BBQ in San Diego, CA

John Bracamonte and Brad Thomas have been on the BBQ competition circuit since 2009, perfecting their Texas BBQ technique while winning some pretty prestigious awards along the way. During their quest for the perfect BBQ, they decided to open a restaurant to share their BBQ with everyone. With over 20 years of restaurant experience between the two of them, starting up and running a restaurant is in their blood. They even had the honor of serving Julia Childs. On August 17, 2011, Brazen BBQ was born with dry rub, hardwood smoked, Texas-style BBQ. I also learned that it is bad luck not to name your smoker. Ms. Regina Ann is the name of the smoker at Brazen BBQ. Brazen isn’t just a name, it means BOLD. At the Santa Anita Win, Place, & BBQ Showdown in October 2012, Brazen BBQ came in 2nd for Pork out of 30 competitors!

The restaurant itself is modeled after a Texas roadside BBQ stop – display cabinets with chicken wire showcase their numerous competition awards, chilled troughs with old style sodas like Big Red greet you upon entry, and a hand-washing sink in the middle of dining room. The ambiance is warm and welcoming. The service is friendly and attentive. Tables are cleared immediately to make ready for the next guests.

Crawfish Corn Fritters are housemade corn fritters stuffed with crawfish and drizzled with a spiced maple glaze. These were down-home Southern-style fritters that are crispy on the outside with a deep dark brown color yet fluffy on the inside with tender, succulent crawfish. The corn kernels were crisp and juicily burst with each bite. Thumbs up, way up!

To read more and see slideshow, please visit:

Mahalo and Hau'oli Makahiki Hou!

OC Food Diva

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