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We’re Moving!

After five years at our Sacramento location, it is bittersweet to announce that we are moving to Roseville this fall! Our final day serving slow-smoked ‘cue in Sacramento is Sunday, July 28th. Make your reservations for our final week here:

Thank you to the Sacramento Business Journal for sharing all of the information about our move! Click here to read about our new location:

Debuting our Pumpkin BBQ Sauce at KFBK News Radio

We gave Kitty O’Neal a VIP tasting of our seasonal Pumpkin BBQ Sauce for Food Fridays on KFBK News Radio! If you’re in the car on Black Friday, tune into KFBK to hear the interview on-air!

Interested in trying out our special sauce? Next time you come in, ask your server to try the Pumpkin BBQ sauce and we’ll bring over a bottle – you won’t be disappointed!

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Its All About the Sauce

We know that our slow-smoked BBQ is the shining star at our restaurant, but our house-made sauces definitely don’t disappoint. Each sauce that we make and serve is an opportunity to enhance the flavor of the BBQ you’re enjoying, not take away from it. Whether you’re a big Kentucky Mustard fan or crave the spicy habanero in our Spicy BBQ Sauce, there’s a something for everyone. Check out this month’s video to learn all about our sauces and which meats pair best with each sauce.

Hungry yet?

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Why We Run Out of BBQ

Ever since the day we opened our doors, we’ve gotten complaints about running out of certain BBQ items towards the end of the day. We wanted to set the record straight and let you know the real answer to everyone’s favorite question – why do you run out of BBQ? Simple reason: Quality. Most other BBQ smokehouses cook a bunch of food and use it throughout the week. Not at Fahrenheit 250 BBQ.

We slow-smoke our meat fresh daily; usually once in the morning and once in the afternoon. Sometimes we get a bunch of people who want dollar ribs, sometimes everyone wants brisket. We do not reheat from frozen or from the fridge and never will, as we believe the best BBQ is fresh BBQ. It may take a little more time and effort, but we’re proud to do it if it means we’re serving BBQ the right way.

Hungry yet? Make a dinner reservation today!

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Tri Tip 101

We’ve noticed that our customers have been loving Tri Tip lately and we don’t blame them! This California favorite was not originally a part of traditional ‘cue, but has quickly taken the hearts of the BBQ-loving community thanks to its tenderness and unique flavor.

Tri Tip can be a challenging meat to master cooking due to its shape and size, but with some practice and the tips below we’re sure you’ll figure it out in no time.


How did Tri Tip Come into the BBQ world?

Texas has brisket, the Carolinas have pork, Kansas City has sauce, Memphis has ribs and Californians… we’ve got Tri Tip. California’s history with Tri Tip goes back to the 1950’s. At that time, butchers were aware of the triangle shaped muscle located at the bottom of the sirloin but it was not easy to get out. It seemed like it was a  tough piece of meat so it was generally cut up for stew meat or ground into hamburger.

At an old Safeway store in the central coast of CA, a one-armed butcher named Bob Schutz had the idea to spit-roast a crescent-shaped cut from the bottom of the sirloin. Everyone told him that he was crazy and that the meat would be too tough to eat, but Schutz persevered and, alas, the Tri Tip was born!


How should I marinate a Tri Tip?

Tri Tip can be marinated with a dry rub or a liquid marinade. We suggest dry rubs for slow-smoking so that you can create that delicious bark and liquid marinades for high-heat or indirect cooking in order to keep the meat tender and juicy.


What’s the key to getting the most flavor when cooking Tri Tip?

The first step to keeping the flavor in your Tri Tip is keeping the fat cap on. The fat layer will render during cooking and baste the meat as it cooks, which is a good thing for flavor. Unfortunately, that rendered fat is a potential grill flare-up waiting to happen, so if you’re planning on grilling your Tri Tip, make sure to trim it first.

The second step is to make sure you don’t overcook it. Whether you go with a trimmed cut on the grill or an untrimmed baking or smoking, take special care not to leave any Tri Tip on the heat for more than absolutely necessary. Stick with a rare or medium rare preparation and you’ll find this affordable cut of meat to be a juicy choice for any occasion.


How can I cook a Tri Tip at home?

If you have a smoker at home, we always suggest using that! If you don’t you can always use a gas or charcoal grill or throw it in the oven. The general rule of thumb for cook times when cooking the Tri Tip on high or indirect heat is 15 minutes per pound. Tri Tips typically range from 2-3 pounds, so you’re looking at a cook time of about 45 minutes on the grill or oven. If you’re smoking it, we suggest letting your Tri Tip sit in that low heat for 4-5 hours.


How should I cut a Tri Tip?

Cutting against the grain is key! Study the grain of the meat before you cook it as it changes from the thick end of the tri-tip to the thin end. Santa Maria grill masters slice the cooked tri-tip crosswise into two pieces, the natural division marked by a visible line of fat, then carve each separately for maximum tenderness.



Slow Smoked Tips with Pitmaster Jacob Carriker

How to know if your BBQ was ACTUALLY smoked.

We’ve noticed a trend of BBQ restaurants claiming they serve real BBQ, but serve meat that has been baked, braised, boiled, and cloaked in a sickly sweet sauce. In our opinion, this is not BBQ. This is what your elementary school lunch lady regretfully served kids once a week.

We stepped out by the smoker with our Pitmaster, Jacob Carriker, to show you what you should be looking for when you step into a BBQ restaurant and how to spot a phony.  Pro Tip: if you don’t see a smoker, smell that delicious slow-smoked scent that we all know and love or see any wood around… There’s probably something fishy going on.

Did our video make you hungry?

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5 Life Lessons We Learned From Dad

Although we appreciate dad every day, Father’s Day is the one day a year when we want to show him just how much he really means to us. At Fahrenheit BBQ, we honor fathers all year long by integrating the many life principles that our dads taught us into our business. We know that times spent with our family, like fishing trips, vacations, and family dinners, provided us with more than just great memories – dad used these times to teach us valuable life lessons. 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.” When it comes to BBQ, patience is just as important. 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.

“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 of 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 box of Kraft Mac & Cheese rather than making it 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, water, 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 Fathers Teach Valuable Life Lessons

While we will never forget the fun times with our dads, it is these lessons, and many 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 BBQ. 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!

Slow-Smoked Tips with Pitmaster Jacob Carriker

Brisket 101: Q&A With Pitmaster Jacob Carriker

Do you want to smoke a brisket at home, but are intimidated by the amount of time and work that it takes? We sat down with our Pitmaster, Jacob Carriker, for a Brisket Q&A where he spilled all the tips and tricks that you need to know before you light up your smoker.

Is smoking BBQ at home not your thing? We can do the work for you. Click the link below to make a reservation for dinner!

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Slow-Smoked Tips With Pitmaster Jacob Carriker

How Do You Prep And Cook Your Brisket?

We’ve been hand-crafting slow-smoked BBQ for a while now, and we think we’ve perfected our brisket.

Watch our Pitmaster, Jacob Carriker, prepare and smoke a full brisket while he tells you the tips and tricks he uses to get the most flavor.

As you can see, brisket takes a lot of time and patience to cook correctly. Is smoking BBQ at home not your thing? We can do the work for you. Click the link below to make a reservation for dinner!

Make a Reservation

How to Get Your Smoker Ready for Spring

Creating mouth-watering, slow-smoked BBQ is never easy, but it is always worth it in the end. Of course, the quality and condition of your equipment can make a big difference to the finished flavor. Keep your smoker in tip-top condition by following our simple maintenance checklist.

Check Your Smoker for Damage
If you’re anything like us, your smoker works all year long, but that can lead to serious performance issues if you aren’t careful. A wood or charcoal smoker doesn’t have a lot of fancy parts that can break down. You’ve got your metal box, a place for your fire, racks to hold the food, vents and a thermometer. That’s it. Some smokers also have a water bowl. Check each of these parts before every use. You want to make sure there is no rust, and your vents are firmly secured and rotate freely. Give your thermometer a test drive too. If everything looks like it’s in good repair, you’re ready to get started.

Choose Your Wood Blend
When smoking food, gas, propane and electric options just don’t get the same results. Good smoke flavor comes from a real fire using real wood. According to our Pitmaster, Jacob Carriker, “Fahrenheit 250 uses locally cut and seasoned fruit wood from local farms in the area. Smoking with fruitwood provides a nice flavor to your BBQ.” Seasoned properly, the wood burns at a nice, even temperature, giving you the perfect balance of smoke and heat.

Good Maintenance Means Good Food
You want the smoke to flavor your food, but it should be a woody, clean smoke. Not smoke from rancid grease. A properly maintained smoker will last for decades, so a little maintenance is worth your time. After every use, pull out the racks, scrub them down and dry them completely. Dump out the fire box and give it a wipe down. Clean the vents and wipe off all of the surfaces. Once your smoker is clean, make sure every part is dry and reassemble. Then, cover it with a tarp. Even if you store it in your garage or under a roof, a tarp can help keep dirt, dust, and moisture at bay.

Fire It Up
Once you’ve got everything ready, sit back, relax and enjoy the day. The smoker does most of the work and all you need to do is keep a close eye on the temperature. Ever wondered how Fahrenheit’s meat is always consistently smoked? “The temp in the smoker fluctuates depending on location so we are constantly rotating the meats to come out with a consistent product,” said Carriker. Need a guide on how long to smoke your meat? Below is an estimate of how long we smoke each of our menu items for:

  • Brisket: 16-20 hours
  • Pork Butt: 15-18 hours
  • Tri-Tip: 4-5 hours
  • St Louis Ribs: 6-7 hours
  • Salmon: 1.5 hours

°Fahrenheit 250 BBQ

Handcrafted BBQ Forged From Wood Fire & Steel