“California is known internationally as one of the great dining destinations in the United States. From the originators of farm-to-fork dining like Berkeley’s Alice Waters to wine-country innovators like Thomas Keller, from the sweeping variety of international foods to the homegrown concept of ‘California cuisine,’ from Petaluma chickens to Monterey sand dabs, there is no lack of world-class food culture in the Golden State.”
“’Love takes time,’ says Tyler Monk. But he isn’t trying to offer you love advice or find the next sellout title for a romance novel—he is talking about slow-cooked barbecued ribs. And to find true love in slow-cooked, smoked meats takes patience… a lot of it. Eight to 12 hours at 250 degrees, to be exact.”
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“Owners Gino Sardo and Ray Lettini bought Bisla’s in 2013 and ran it for a few months before closing to revamp the space and menu. They were lucky they kept chef Jacob Carriker, who had the vision to transform the restaurant into a high-end barbecue joint.”
“[The] brisket was fork-tender, moist and saturated with favor. It showed the highly prized ‘smoke ring,’ the visible part of a chemical reaction between meat and heat that indicates proper low and slow smoking. Best dish on the table.” – Allen Pierleoni
The heat is on in East Sacramento with the launch of Fahrenheit 250, a barbecue joint with smoking-hot food and a very cool story.
Tori Masucci Cummins – Sactown Magazine
Just a few months old, Fahrenheit 250–East Sacramento’s new barbecue restaurant–already boasts a rich history. Its menu draws from the dry-rub tradition of Memphis-style barbecue, its smoker was the vision of a legendary Texas pitmaster, and its walls once shook with the cries of rock stars like Kurt Cobain…
Fahrenheit 250 was in studio with Kitty O’Neal on May 23, 2014 bringing their delicious barbecue with them.
“A new restaurant has sprung up where Bisla’s once stood, directly behind campus, on Folsom Boulevard and it is bringing barbecue to Sacramento like no restaurant has before.”
“The barbecue? I don’t want to rush conclusions based on just two meals, but Fahrenheit 250’s barbecue was some of the best barbecue I’ve eaten in recent memory.” – Ed Murrieta