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‘Cueing Up: Get In Line For These Local Barbecue Standouts

“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.”

Read the Full Inside Publications Article Here (PDF)

Slow and Low

“’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.”
Read The Full SubMerge Article Here

Counter Culture: The smoker is cookin’ at Fahrenheit 250

Read The Full Sacramento Bee Article Here

“[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

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Fahrenheit 916: Sactown Magazine

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…

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Sacramento Business Journal: Perfect place for barbecue minus the dive

Read The Full Sacramento Business Journal Article Here

“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

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°Fahrenheit 250 BBQ

Handcrafted BBQ Forged From Wood Fire & Steel