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Rib 101: A Q&A With Pitmaster, Jacob Carriker

At Fahrenheit 250 BBQ we have a passion for ribs—slow smoked, fall off the bone they’re so tender, flavor packed, finger lickin’ good ribs. As most people who know BBQ will tell you, BBQ is hard work, and it never gets easier, but you can get better at your slow-smoked techniques. We sat down with our Pitmaster, Jacob Carriker, and got down to business on the tips and tricks that he uses in the restaurant and at home to get his ribs to taste mmm, mmm good.

 

Q: What’s the secret to capturing the most flavor when cooking ribs?

A: When it comes to BBQ, the flavor is created by applying multiple layers of flavor and complexity. First, add a dry rub to penetrate the meat and impart a strong base of seasoning. The dry rub we use at Fahrenheit 250 consists of granulated garlic, granulated onion, kosher salt, black pepper, cayenne, paprika, brown sugar, cumin, garlic powder and chili powder. During the cooking process, the brown sugar caramelizes within in the rub and creates a crust, forming a second layer of flavor and texture. If you are smoking your ribs, the third layer of flavor comes from the wood and smoke. To me, this is the most important layer of flavor – who doesn’t love that smoky taste?  Finally, the fourth layer of flavor is created when the fat renders from the low and slow cooking technique.

Q: Do you use a mop to apply sauce while cooking?

A: It is not necessary, but on occasion, I will use a mop to apply sauce to ribs when cooking at home.

Q: What are the different ways/techniques you can use to cook ribs at home?

A: The best way to cook ribs is to use a real wood smoker. If you aren’t able to cook with a wood smoker, I would suggest using a pellet, chip or wood disk smoker. If you already have a charcoal grill at home, you can get a lot of good flavors. I recommend cooking the ribs with the charcoal offset from the meat in this case. Propane grills can be difficult to work with, but with a little know-how you can, you can create smoke with a wood chip box. The upside with propane or gas grills is that you can control the temperature precisely. My last choice is to cook ribs in the oven. Let’s face it, ribs are meant to be cooked outside!

Q: How do you know when ribs are done?

A: I recommend using a nice thermometer to test the temperature of the meat. My favorite is this one (link “this one” to a good thermometer). You can check the temperature of the meat at any time through an app on your phone. You can also never go wrong with the old school way – pick up the slab and see if the ribs bend. The meat should fall off of the bone with little effort.

Q: Is there a technique you use when it comes to cutting ribs?

A: Flip your rack of ribs length up with the small part of the bone in the air. Then drag your knife against the bone on the right side.

Q: When is the best time to apply sauce?

A: There are two, and ONLY two times. A few minutes before pulling your ribs you can apply sauce on top, or toss them in the sauce after cutting the ribs. At home, I will usually toss my ribs with sauce after cutting them. Our sauce is prepared in-house and has been cooked down, so all of the flavors stand out on their own. There is no reason to cook the sauce again because it will change the flavor.

Q: Are there any other secrets that you can think of?

A: Stop checking your ribs.

Stop letting out the heat.

Let them rest.

Invite friends and family over to enjoy them with you!

 

Think you’ve got what it takes to make fall off the bone ribs at home? We’re here to help you out.

Throughout the month of July, we are offering a complete Make-at-Home Rib Kit. Our kits come with one rack of St. Louis-style ribs (approximately 3 lbs.), one 6 oz. Tin of rub, one 16 oz. Bottle of your choice of BBQ sauce, and Pitmaster instructions on how to prepare your ribs at home.
Order online or give us a call and stop by Fahrenheit 250 BBQ. With your bbq instructions and the tips you learned here, we guarantee your friends and family will start calling you pitmaster, too.

 

Click Here to Place Your Rib Kit Order

5 Most Important Things We Learned from Our Dad

Father’s Day is that one day we set aside every year to honor our dads. At Fahrenheit BBQ, however, we honor fathers all year long by integrating the many life principles our dads taught us into our business. You see, we know that times spent with our dads, like fishing trips, vacations, and family dinners, provided us with more than just great memories. We know our dad used these times to teach us valuable life lessons.

Back then, we thought our dads knew everything. Now as adults, we’re sure he knew it all. In fact, our dads’ commitment to sharing his wisdom with us has eased us through the rough times and pushed us onwards to build a successful BBQ business. Our dads gave us more than just a passion for the art of barbecue — he also taught us these five crucial life lessons that formed us into who we are today.

“All Good Things Take Time”

Just like good barbecue, the things in life that we really value tend to also take the most amount of time. Growing up, we always wished that time would move just a little bit faster. Whether it was wanting to play with the older kids in the neighborhood or waiting year after year to be tall enough for the “big kid” rides at the State Fair. To this day, I can still hear dad saying, “all good things take time.”

Over the last three years of running a barbecue restaurant, nothing has been truer. Waiting sixteen hours to pull off a rack of ribs or brisket sure does seem like a long time. But through the process, we have learned that it’s worth every single minute.

We all learned the virtue of patience from our dad as he would constantly watch over the BBQ with diligence and care. He taught us that haste would only lessen the quality of the finished product. Just like dad knew that our potential would come together over time, we now try our best to not only enjoy that perfect bite of brisket but the process as well.

“Always be Prepared”

When we first started Fahrenheit, we underestimated the amount of wood that “The Beast” (our smoker), would consume in order to fuel the restaurant. Being caught flat-footed, unable to fuel the smoker during the middle of the week, brought back another one those fatherly moments. We could hear our dad saying, “Did you take any time to prepare at the start of the week?”

This lesson always held true on family camping trips where dad would diligently plan, as packing the family car for a weekend in Yosemite was one of the biggest tasks of the week. But without fail, when a lantern went out in our campsite, dad always had an extra mantle to fix the problem.

Always being prepared isn’t an easy thing, but taking that extra time at the start of the week has helped make our restaurant run smoother and is a lesson that we would have never learned if it wasn’t for dad.

“Balance is Key”

Life can often feel like a balancing act—trying to find harmony between work and play. Both add flavor to our lives, but when they fall out of balance they can cause a bit of distaste just like a poorly seasoned rack of ribs. Fathers seem to always know when our lives are out of balance. They tend to understand the different spices or aspects of our lives and know best how to help us come up with that perfect blend.

Dad always said, “There is nothing better than a perfectly seasoned rack of ribs. The balance of sweet, smoke and spice is something to always strive to attain.” As we look back on dad this Father’s Day, we cannot help but think about his wisdom and the valuable lessons he taught us about finding balance in all that we do, including our famous ribs.

“A Little Hard Work Never Hurt Anybody”

When we were born, our dads probably thought that out of all our gifts, we might be missing a few ingredients. Nevertheless, it was their job to shape us into an award-winning recipe to reach our full potential. Our ability to grow, learn and thrive came through the hard work and determination that Dad always showed. From long hours at work to their patient, teaching moments, dads never seem to shy away from the hard work of raising kids.

In our kitchen, cooking items from scratch entails a lot of the same hard work, and although it might be easier to reach for the can of cheese rather than making the macaroni & cheese from scratch, we have always believed that a little bit of extra work makes all the difference. Our dad imparted these old-world values and solidified our belief in doing things the traditional way at our restaurant.

“When Life Gives you Lemons, Make Lemonade”

Every Fall, we would get a cord of firewood delivered to our front yard. And each year, like clockwork, we couldn’t help but dread the amount of work that it was going to take to stack and put away all of this wood. But unlike us, Dad always had a different outlook on stacking firewood. He looked at the task at hand as an opportunity to bond with us, and in doing so, made it a fun experience. Although we may not have loved the manual labor of having to stack the wood, by the time we were done we always had a new memory with our dads, bonding over our differences in music and the way we’d like to arrange the pieces of wood.

Our fathers often tell us, “attitude is everything,” and this has become more evident as we have gotten older. In reality, the only thing we get to control is the way we look at a situation, not necessarily the things that happen to us. When faced with a hard task or a chore that we didn’t want to do as little kids, it was always our Dad’s that pushed us to make lemonade, to find the fun in it and get it done. Just like lemons are tart, sometimes there are tasks around the restaurant that aren’t always enjoyable. We try and work as a team to make the most of every task. It’s amazing how a little bit of sugar and lemon juice can make great lemonade, the same way a little bit of optimism in a task can make it more enjoyable. Our dads always pushed us to see the best in situations and as we were able to do that, we learned to enjoy the struggle.

Our Father’s Teach Valuable Life Lessons

While we will never forget the fun times with our dads, it is these lessons, and much more that he taught us over the years, that have molded us. We use these treasured lessons of patience, preparedness, balance, perseverance, and optimism in everything we do from raising our own families to treating our customers right to developing the perfect seasoning for our ribs. These are the values that will stay with our families for generations to come.

So, to all the dads out there teaching their kids these valuable life lessons and to the grandfathers that passed down these timeless lessons to them— thank you for all you do. From our family to yours, Happy Father’s Day!

 

 

This Little Piggy Has a New Happy Hour Menu!

We’re excited to announce that we have a new happy hour menu at Fahrenheit 250! Join us at the Fahrenheit Bar from 2PM to 6PM from Tuesday through Sunday for rotating happy hour and special discounts.

Day-Specific Specials

(2PM – 6PM)


TUESDAY:

A BBQ-centric Taco Tuesday featuring $2 pulled pork or chopped brisket tacos with coleslaw, corn, avocado cream, and salsa.

WEDNESDAY:
This one speaks for itself; $1 Slow Smoked Ribs coated with F250 Rub and a little brown sugar.

THURSDAY:
A Burger Bonanza that Big Hoss would approve of. Enjoy Buy 1 get 1 Free on any of our burgers (Of equal or lesser value).

FRIDAY:
Also known as Frito Friday, $4 for our Deluxe version of a Frito Pie; chili, cheddar cheese, sour cream, jalapeno, onion, and tomato.

SATURDAY:
Enjoy your weekend with half-off appetizers from 2 p.m. –
5 p.m. in the bar.

SUNDAY:
Football Fever has made us delirious. We’ve got Happy Hour all day in the bar.

Sacramento State Discount:
$10 Pulled Pork or Brisket Sandwich with Side and a Beverage Anytime with valid ID

Daily Happy Hour Menu

(2PM – 6PM)


DRINKS

$1 Off All Draft Beers

Well Drinks – 3

Auburn Alehouse Gold Pilsner – 3

FOOD

BBQ Potato Skins – 6
Potato skins with cheddar cheese, pulled pork, sour cream, bacon, jalapeno, corn, and our Signature Sauce

FRIED GREEN TOMATOES – 5

Breaded and fried, with piccalilli relish and jalapeno aioli

F250 WINGS – 5
Choose from: F250 Dry Rub | Signature BBQ
Sauce | Buffalo Style

BBQ TORPEDOS – 3
Your choice of Pulled Pork with coleslaw | Chopped Brisket with pickles and onions | Tri Tip with ceviche

BBQ NACHOS – 6
Your choice of pulled pork or brisket with fresh tortilla chips, cheese sauce, jalapeno, corn, black beans, red onion, and tomato

Sunday Brunch Has Arrived!

The moment you’ve been waiting for is finally here: F250 is now serving brunch!

That’s right, now you can wake up to delicious, slow-smoked barbecue and mimosas every Sunday from 10am to 2pm.
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5 Reasons Why Frank Underwood Would Love F250

Every House of Cards fan knows that Frank Underwood has a passion for barbecue. His love of Freddy’s put the BBQ joint under the spotlight, which caused it to eventually fold from the pressure. Now that Frank’s in the market for a new BBQ spot, here are five reasons why he would love Fahrenheit 250 BBQ:
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Dinner For Two – February 10 – 15, 2015

Fahrenheit 250 Sacramento BBQ Dinner For Two 02-09-15
This week’s $35 Dinner For Two is Prawn and Smoked Andouille Gumbo served with a bottle of 2010 California Karma Cabernet Sauvignon. Join us through Sunday after 4pm for dine-in only, to enjoy this special!

Introducing Our All-New Private Dining Room

diningroom

We are proud to announce an all-new dining room option that seats up to 30 guests at Fahrenheit 250 BBQ. If you are in the mood for BBQ and planning a holiday party, private event or large group we would love to be your host!

Book an event with us by December 1st and receive a complimentary
champagne toast!

To reserve our private dining room for your next big event or special occasion, please email us at info@fahrenheitbbq.com or call us at (916) 476-4508.

°Fahrenheit 250 BBQ

Handcrafted BBQ Forged From Wood Fire & Steel